Dietary Intake of Older Adults Living in Rural Areas of the State of Amazonas: A Descriptive Study of a Representative Sample

Abstract

Introduction: The rural elderly population of Amazonas lives in a context of high biodiversity, with strong ties to family farming, fishing, and the gathering of native foods. Despite the availability of natural resources, socioeconomic and geographic factors limit access to adequate nutrition, especially given the increased consumption of ultra-processed foods in recent decades. Objective: This study described the consumption of rural foods among elderly people in the Amazonian rural area, identifying determining factors, recent trends, and possible repercussions on health and quality of life. Methods: A cross-sectional study was conducted with 215 elderly individuals in a representative sample from the state of Amazonas, carried out in different rural regions of the state. Semi-structured questionnaires were applied regarding sociodemographic characteristics, dietary frequency, and nutritional habits. Results: The majority of participants were female 54.88% (118), aged between 60–69 years 56.74% (122), and had low educational attainment 43.26% (93). High consumption of fresh and minimally processed foods was observed, with fruits, vegetables, fish, rice, and cassava flour predominating. The consumption of ultra-processed foods was low, but increasing, with emphasis on filled cookies, soft drinks, and instant noodles. Reduced food intake was reported by 70% (68) of men and 88.98% (105) of women, with intake limited to up to three meals a day. The traditional dietary pattern ensures good nutritional density and cultural preservation. However, factors such as isolation, low income, physiological changes, and the gradual introduction of ultra-processed foods increase the risk of food insecurity, especially among elderly people living alone. Conclusion: The population evaluated maintains a strong link with traditional food practices, consuming mostly fresh and minimally processed foods. On the other hand, a dietary transition is observed with a gradual increase in the consumption of ultra-processed foods, greater circulation of industrialized products, and a reduction in productive autonomy.