36 WHAT DO OLDER ADULTS AND HEALTH CARE PROFESSIONALS LOOK FOR IN A FOOD PRODUCT?. (25th October 2022)

• Record Type: Journal Article
• Authors: O'Mahony, L; O'Shea, E; O'Connor, E; Tierney, A; Dunne, N; Harkin, M; Harrington, J; Tobin, K; Kennelly, S; Arendt, E; O'Toole, P; Timmons, S
• Is Part Of: Age and ageing. Volume 51(2022)Supplement 3
• Publication Date: 2022-10-25
• Subjects: Aging -- Periodicals; Geriatrics -- Periodicals; 618.97
• DOI: 10.1093/ageing/afac218.028
• Languages: English
• ISSNs: 0002-0729

Abstract

Abstract: Background: The Mediterranean diet (Medi-diet) has proven benefits for healthy ageing but isn't the habitual diet of most middle-aged or older adults in Ireland; there can be accessibility and tolerability issues with high amounts of fresh fruit and vegetables. Providing key Medi-diet nutrients in a food product is a novel approach to this challenge. This research aims to explore what 'younger-old' adults and healthcare professionals (HCPs) would value in such a novel food product. Methods: Semi-structured 1:1 interviews and Focus Groups (FGs) were conducted remotely from July 2021 to January 2022. Older adults, defined as over 55's, were recruited through relevant social, retirement and disease-support groups. Purposive sampling recruited a gender balance and a range of ages and disease profiles. HCPs were recruited through researcher networks and professional associations. Interviews/FGs were recorded, transcribed, and subsequently examined using inductive thematic analysis. Results: Older adults (n=47; 50% male) were mostly aged 60-69 years (48.9%). Recruited HCPs (n=26) included dieticians (n=8); geriatricians (n=5); therapists (n=4); and nurses, pharmacists, catering managers (community; residential), and meal delivery service coordinators (n=2 each). Participants supported a food product for older adults requiring a nutrient-dense " boost ", or supplementary fibre or protein, but generally preferred a " food-first " approach, as opposed to a " silver bullet" product. Older adults largely associated functional foods with probiotic products " to repair the gut ", something to have " every now and then ". Product texture and portion size should consider changing dentition and appetite, and consider packaging (dexterity) and preparation ease, but should not stigmatize older adults through targeted branding. Participants felt pre-made soups or cake-type bars would be appealing, but not drinks. Conclusion: A novel food product could supplement a balanced diet for older adults, providing high-protein content, and high-fibre for gut health, complimenting an overall lifestyle approach to health improvement and disease prevention.