Article by the experts: Marian lutz et al.
With increasing life expectancy and decreasing mortality, many countries are facing a rapidly aging population. However, longevity does not always translate into a good quality of life. The increase in age-related chronic diseases poses significant challenges in terms of health and well-being for older adults. Although this situation seems daunting, it is possible to mitigate its effects through appropriate interventions, focusing on disease prevention and health promotion from an early age. In this context, nutrition and physical activity play a key role, as they are closely related to health and well-being in old age. This article explores how nutrition affects the health of older adults, highlighting the importance of addressing malnutrition and tailoring foods to the specific needs of this ever-growing demographic group.
Along with the increased prevalence of certain diseases, aging-related changes in body composition play a crucial role in the nutritional status of older adults (OA). According to Roubenoff, there are three types of interrelated changes associated with malnutrition in this demographic group: wasting, cachexia and loss of muscle mass. These changes may be the result of the aging process, concomitant diseases or a combination of both, and their etiology is usually multifactorial.
Physiological changes contributing to these conditions include loss of appetite, primarily attributable to decreased chemosensory functions and appetite-related hormonal secretions. Cox and colleagues evaluated various treatment strategies for aging-related anorexia, including food flavor enhancements, oral nutritional supplements, and medications such as megestrol acetate.
Poor nutritional status is also associated with frailty, a condition characterized by the inability to preserve homeostasis and respond to stress. Frail individuals are at increased risk for disability, dependence, cognitive impairment, and mortality. Aging-related anorexia has been directly associated with frailty and disability, and has been shown to indirectly affect disability through its impact on frailty.
The pathophysiology of frailty is complex and multifactorial, and nutrition plays a crucial role in its development and treatment. Decreased dietary intake and physical exercise contribute to loss of muscle mass and increase vulnerability to complications such as sarcopenia and disability in older adults. Understanding these factors is critical to effectively address the nutritional status of this growing segment of the population.
Older adults (OA) have an increased need for protein due to a number of physiological changes, including a reduced anabolic response to protein intake. This anabolic resistance limits the accumulation and maintenance of muscle mass, known as "anabolic resistance." In addition, catabolic conditions associated with chronic and acute illness require increased protein intake to compensate. These metabolic changes also involve modifications in hormone production and sensitivity, affecting muscle protein metabolism.
Factors such as inadequate protein intake or an increased need due to inflammatory diseases can increase protein requirements in older adults. It has been observed that a significant proportion of them consume less protein than recommended, suggesting inadequate intake. Leucine, an essential amino acid, is crucial for regulating muscle protein turnover, and adequate doses can help counteract the anabolic resistance associated with aging. Good nutrition plays a crucial role in the prevention and management of age-related diseases. However, physiological changes in older adults can make eating and swallowing difficult. Modification of food texture and other approaches may be necessary to improve nutrient intake in this demographic. Understanding and addressing these dietary challenges is essential to ensure adequate nutrition and improve quality of life in older age.
The older adult (OA) population experiences a number of age-related physiological changes that affect their nutritional intake. To address these challenges and ensure that they meet their dietary needs, it is crucial to overcome changes in their appetite, improve the oral processing of foods, and enhance the sensory attributes of the foods they consume. The food industry can play an important role in this regard by developing innovative foods through novel designs. Among these solutions, texture-modified foods stand out as an efficient, nutritious and delicious option to help older adults overcome eating and swallowing difficulties. Given the growing demand from this demographic and interest in the global market, there is a significant opportunity for innovative foods to meet these specific needs and contribute to the nutritional well-being of older adults worldwide.
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