Nutrition and resilience in geriatrics: evaluating the role of diet in latin american patients

Valentina Navas; Jorge Navas; Valentina Ochoa; Juan Theran; Pinzon Harold Torres; Luis Dulcey; Jaime Gomez

doi:10.1530/endoabs.109.P116

P116

Prev Next

Section Contents Cite

Endocrine Abstracts (2025) 109 P116 | DOI: 10.1530/endoabs.109.P116

SFEBES2025 Poster Presentations Metabolism, Obesity and Diabetes (68 abstracts)

Nutrition and resilience in geriatrics: evaluating the role of diet in latin american patients

Valentina Navas ¹ , Jorge Navas ¹ , Valentina Ochoa ¹ , Juan Theran ¹ , Harold Torres Pinzon ¹ , Luis Dulcey ² & Jaime Gómez ³

Author affiliations

¹University of Santander, Bucaramanga, Colombia; ²University of Andes, Mérida, Venezuela; ³Autonomous University of Bucaramanga, Bucaramanga, Colombia

Introduction: This study investigates the effect of a resilience diet on age-related vitality and functional capacity in geriatric patients.

Objective: To evaluate how a resilience diet impacts vitality and functionality in geriatric patients.

Methodology: A retrospective, comparative, and controlled study was conducted in a South American hospital from 2021 to 2023. A total of 106 patients were included and divided into three groups (vegetarians, traditionalists, and resilience). The resilience group followed a specific diet for six months. Vitality was measured using the MIIRM scale, while functional capacity was assessed through a visual analog scale (VAS), physical tests, and scales for anxiety, depression, and cognitive status.

Results: The resilience group showed a significant improvement in age-related vitality (from 15.2 ± 1.9 to 20.1 ± 1.3 points) and functional capacity compared to the vegetarian and traditionalist groups. Improvements were observed in hand strength, physical functioning, and levels of anxiety, depression, and cognitive status (P < 0.05).

Conclusion: The resilience diet, which is rich in plant-based proteins and fish while low in red meats, significantly enhanced the vitality and functionality of geriatric patients, suggesting that an adapted diet may promote healthy and functional aging.