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

1
Thematic Task Force on Healthy Aging, CUECH Research Network, Viña del Mar 2520000, Chile
2
Interdisciplinary Center for Health Studies, CIESAL, Faculty of Medicine, Universidad de Valparaíso, Angamos 655, Reñaca, Viña del Mar 2520000, Chile
3
Department of Food Engineering, Universidad del Bio-Bio, Andrés Bello 720, Casilla 447, Chillán 3780000, Chile
4
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; https://doi.org/10.3390/nu11061275
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)
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PDF [427 KB, uploaded 5 June 2019]
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Abstract

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

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