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Food for the elderly based on sensory perception: A review
Fangwei Liu1, Junyi Yin1, Junqiao Wang1
1State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
Current Research in Food Science
|September 26, 2022
Summary
Aging impairs sensory perception, affecting elderly nutrition and food choices. This review highlights tailored food properties and preparation methods to improve dietary intake and quality of life for seniors.
Area of Science:
- Gerontology
- Food Science
- Sensory Science
Background:
- Aging leads to physiological impairments, particularly in sensory perception, impacting the elderly.
- Sensory perception is closely linked to nutritional status, underscoring the need for dietary management in older adults.
- There is a significant demand for foods designed with the sensory needs of the elderly in mind.
Purpose of the Study:
- To analyze changes in sensory perception associated with aging.
- To evaluate the effects of these changes on food behaviors and nutritional status.
- To summarize essential sensory properties, acquisition methods, and the current status of foods for the elderly.
Main Methods:
- Literature review and analysis of sensory perception changes in aging.
- Examination of the relationship between sensory perception, food behavior, and nutritional status.
- Synthesis of information on sensory properties and preparation techniques for aged-foods.
Main Results:
- Soft, smooth, and moist textures are ideal for elderly individuals with chewing/swallowing difficulties, achievable through non-thermal technologies like gelation and enzyme treatment.
- Flavor enhancement, irritant addition, and packet sauces can mitigate impaired chemical senses.
- Techniques such as molds, piping bags, and 3D printing can improve the visual appeal of pureed foods, thereby enhancing appetite.
Conclusions:
- Tailored food textures, flavors, and appearances are crucial for improving the dietary intake and nutritional status of the elderly.
- Advanced food processing technologies can effectively address sensory and physical challenges faced by older adults.
- Developing specialized foods for the elderly population is essential for promoting health and well-being.
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