Tackling older adults' malnutrition through the development of tailored food products. (September 2021)

• Record Type: Journal Article
• Authors: Fernandes, Jean-Michel; Araújo, João Fernandes; Vieira, Jorge Miguel; Pinheiro, Ana Cristina; Vicente, António Augusto
• Is Part Of: Trends in food science & technology. Volume 115(2021)
• Page Start: 55
• Page End: 73
• Publication Date: 2021-09
• Subjects: Elderly population -- Older adults' malnutrition -- Tailored food products -- Functional foods -- Excipient foods -- In vitro evaluation; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.06.028
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: The global population is ageing. Elderly population has surpassed the number of children under 5 years of age, making older adults the fastest-growing age group. The life expectancy increase is the result of scientific, technological and social advances made during recent decades. However, the increase in life expectancy is not accompanied by a healthy ageing, since older adults undergo several physiological changes that may result in the development of several diseases or chronic conditions. Scope and approach: Malnutrition of elderly population is one of the most urgent topics in the food industry, costing millions of euros each year to health and social care systems. The development of functional foods with tailored properties for the elderly population, that aim at improving the bioaccessibility and bioavailability of important nutrients in their diets, have been gaining a lot of interest in recent years. Knowledge on which properties are more relevant and how those products behave in older adults' gastrointestinal tract is yet to be thoroughly described. Key findings and conclusions: Nutrition is the support of human life. Nowadays, through application of novel food processing technologies, older adults' health and wellbeing can be greatly improved. These advances, along with the increasing knowledge regarding ageing physiological changes, should be employed for the development of nutritional approaches that aim at preventing diseases and ensure a healthier ageing of the global population. Highlights: Life expectancy has been increasing worldwide thanks to multidisciplinary advances. Elderlies are the fastest-growing age group greatly affected by malnutrition. Development of tailored functional and excipient foods may promote healthy aging. In vitro methodologies can provide understanding of foods digestion and toxicology.