Scientists from the University of Wollongong found out which variables affect the consumption of foods rich in anthocyanins by older people. Research published in the journal nutrients.
The inclusion of anthocyanin-rich foods in the diet has been associated with improved memory and vascular function in older adults in previous studies. Anthocyanin-rich fruits and vegetables such as cherries, plums, and blueberries are often purple in color. In a new study, scientists identified barriers that prevent people from including these foods in their diets.
The study included residents of Australia who were at least 65 years old. All participants attended an information meeting where nutritionists talked about the benefits of anthocyanin-rich foods. After the educational part of the session, a book containing information and recipes was sent to each participant. Two weeks later, participants completed a short online survey.
Participants reported many barriers that prevented them from increasing their purple food intake. Some had financial difficulties, others did not want to cook or did not like the taste of anthocyanin-rich foods. Some participants stated that their family’s food preferences prevented them from purchasing and preparing anthocyanin-rich foods.
The scientists’ results will enable dieters to more effectively promote the consumption of anthocyanin-rich foods.