Potential benefits of a new form of food for an aging population

Abstract

The world population is growing rapidly. According to the new projections, people aged 65 and over are the fastest-growing age group and by the year 2050, there will be twice as many seniors as there are today. Aging is generally characterized by physiological changes, some of which affect food intake, eating habits, food selection, preparation, and consumption. Age-related changes in the neck and head anatomy, salivary flow, and decreased muscle activity, among others, can lead to swallowing difficulties. Food choice and intake are also affected by pathological changes that occur in the context of age-related diseases, such as gastrointestinal, cardiovascular, inflammatory, cognitive, cancer, diabetes, and dental problems, among others. Changes in swallowing mechanisms known as presbyphagia, dysphagia, dry mouth or xerostomia, hyposalivation, dysmasesis, and sarcopenia are terms associated with food intake difficulties. Nowadays, there is a need to develop novel food with modified textures that do not expose the elderly to the risk of food aspiration, choking, and suffocation. Since the ideal and safe bolus for the elderly is moist and slippery, edible gels represent a very promising food to ensure adequate nutrient and energy intake. Their technological properties facilitate the incorporation of bioactive substances, thus creating a food system with a protective effect in aging, as well as in the prevention and management of age-related diseases. In the present work, challenges and trends in the food industry associated with this topic will be discussed.