AI Article Synopsis
- Aging often leads to sensory perception issues in the elderly, making it crucial to consider these changes in dietary management to maintain their nutritional status.
- This review discusses how shifts in sensory perception affect food choices and nutritional health among older adults, highlighting necessary adaptations in food qualities.
- Recommended food modifications for the elderly include soft, moist options and enhancements in flavor and presentation to improve their eating experience and overall appetite.
Article Abstract
Background: The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception. Besides, close relationship between food sensory perception and nutritional status also suggests the importance of dietary management for the elderly population. The foods taking sensory perception into account are urgently needed by the elderly.
Scope And Approach: This review analyzed sensory perception changes and their effects on food behaviors and nutritional status. Besides, sensory properties essential for aged-foods and acquisition methods, as well as current status of such foods were summarized.
Key Findings And Conclusions: Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal technologies. Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory. Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9489541 | PMC |
| http://dx.doi.org/10.1016/j.crfs.2022.09.014 | DOI Listing |
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