Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

被引:58
作者
Baugreet, Sephora [1 ,2 ]
Hamill, Ruth M. [1 ]
Kerry, Joseph P. [2 ]
McCarthy, Sinead N. [3 ]
机构
[1] TEAGASC, Food Qual & Sensory Sci Dept, Food Res Ctr, Dublin 15, Ireland
[2] Univ Coll Cork, Dept Food & Nutr Sci, Cork, Ireland
[3] TEAGASC, Food Res Ctr, Dept Agrifood Business & Spatial Anal, Dublin 15, Ireland
关键词
age-related diseases; healthy aging; new product development (NPD); nutritional deficiencies; DIETARY-PROTEIN INTAKE; COGNITIVE DECLINE; VITAMIN-D; MALNUTRITION; AGE; MUSCLE; RECOMMENDATIONS; QUALITY; RISK; POPULATION;
D O I
10.1111/1750-3841.13674
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this review is to describe the factors contributing to diminished food intake, resulting in nutritional deficiencies and associated health conditions in older adults and proposes food innovation strategies to mitigate these. Research has provided convincing evidence of a link between healthy eating patterns and healthy aging. There is a need to target new food product development (NPD) with functional health benefits specifically designed to address the particular food-related needs of older consumers. When developing foods for older adults, consideration should be given to the increased requirements for specific macro-and micronutrients, especially protein, calcium, vitamin D, and vitamin B. Changes in chemosensory acuity, chewing difficulties, and reduced or poor swallowing ability should also be considered. To compensate for the diminished appetite and reduced intake, foods should be energy dense, nutritionally adequate, and, most importantly, palatable, when targeting this cohort. This paper describes the potential of new food product development to facilitate dietary modification and address health deficiencies in older adults.
引用
收藏
页码:848 / 855
页数:8
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