Next Article in Journal
A Population Survey of Dietary Attitudes towards Gluten
Next Article in Special Issue
High Prevalence of Hypovitaminosis D in Institutionalized Elderly Individuals is Associated with Summer in a Region with High Ultraviolet Radiation Levels
Previous Article in Journal
Coffee Intake and Obesity: A Meta-Analysis
Previous Article in Special Issue
Dietary Patterns and Their Association with Anxiety Symptoms among Older Adults: The ATTICA Study
Open AccessCommunication

Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults

Thematic Task Force on Healthy Aging, CUECH Research Network, Viña del Mar 2520000, Chile
Interdisciplinary Center for Health Studies, CIESAL, Faculty of Medicine, Universidad de Valparaíso, Angamos 655, Reñaca, Viña del Mar 2520000, Chile
Department of Food Engineering, Universidad del Bio-Bio, Andrés Bello 720, Casilla 447, Chillán 3780000, Chile
Institute of Nutrition and Food Technology, INTA, Universidad de Chile, El Líbano 5524, Macul, Santiago 7810000, Chile
Author to whom correspondence should be addressed.
Nutrients 2019, 11(6), 1275;
Received: 29 April 2019 / Revised: 15 May 2019 / Accepted: 27 May 2019 / Published: 5 June 2019
(This article belongs to the Special Issue Ageing and Nutrition through Lifespan)
PDF [427 KB, uploaded 5 June 2019]


The population of older adults is growing globally. This increase has led to an accumulation of chronic illnesses, so-called age-related diseases. Diet and nutrition are considered the main drivers of the global burden of diseases, and this situation applies especially to this population segment. It relates directly to the development of coronary heart disease, hypertension, some types of cancer, and type 2 diabetes, among other diseases, while age-associated changes in body composition (bone and muscle mass, fat, sarcopenia) constitute risk factors for functional limitations affecting health status and the quality of life. Older adults present eating and swallowing problems, dry mouth, taste loss, and anorexia among other problems causing “anorexia of aging” that affects their nutritional status. The strategies to overcome these situations are described in this study. The impact of oral food processing on nutrition is discussed, as well as approaches to improve food acceptance through the design of innovative foods. These foods should supply a growing demand as this group represents an increasing segment of the consumer market globally, whose needs must be fulfilled. View Full-Text
Keywords: older adults; aging; food; nutrition; acceptability older adults; aging; food; nutrition; acceptability

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Lutz, M.; Petzold, G.; Albala, C. Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults. Nutrients 2019, 11, 1275.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top