Review of protein intake and suitability of foods for protein-fortification in older adults in the UK.
Review of protein intake and suitability of foods for protein-fortification in older adults in the UK.
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DOI：
10.1080/10408398.2022.2137777
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发表时间：
2022-10
影响因子：
10.2
通讯作者：
Rachel Smith;M. Clegg;L. Methven
中科院分区：
文献类型：
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作者：
Rachel Smith;M. Clegg;L. Methven
摘要蛋白质是对抗与老年人营养不良相关的负面健康后果的重要饮食成分，包括骨骼减少、功能衰退和生活质量下降。然而，推荐的每日蛋白质摄入量一直没有得到满足，正如文献中所证明的，并在这篇综述中得到了重申。食欲不足被认为是蛋白质-能量营养不良的一个主要决定因素，因此，加强常规食物或饮料为食欲减退的老年人提供了一种灵活和相关的方法。为了增加强化产品成功纳入老年人饮食的可能性，这些产品必须适应老年人的饮食模式，迎合他们的喜好，并考虑到与年龄有关的具体问题，这些问题使食物摄入量复杂化。本文旨在强调老年人目前的蛋白质来源、购物习惯、典型的饮食模式和经常消费的食物，从而考虑合适的蛋白质补充载体。数据来自英国免费提供的数据集，包括国家膳食和营养调查和食物和你的调查，以及从市场研究咨询公司Kantar购买的数据。这些见解引起了人们对用于强化目的的食物的潜在适宜性的关注，最终目的是促进饮食愉悦和防止营养不良。
Abstract Protein is a vital dietary component for combating negative health outcomes associated with malnutrition in older adults, including sarcopenia, functional decline and reduced quality of life. Yet, recommended daily protein intake is consistently unmet, as evidenced in the literature and reaffirmed in this review. Poor appetite is recognized as a major determinant of protein-energy undernutrition and thus fortification of regular food or drinks provides a flexible and relevant approach for older adults with reduced appetite. To increase the likelihood of fortified products being successfully incorporated into the diets of older adults, they must be adaptable to older adults eating patterns, cater for their preferences and take the specific age-related problems that complicate food intake into account. This paper aims to highlight older adults’ current sources of protein, shopping habits, typical eating patterns and commonly consumed foods, and hence consider appropriate carriers for protein enrichment. Data were reanalyzed from a combination of freely available UK datasets, including the National Dietary and Nutrition Survey and the Food and You Survey, alongside data purchased from market research consultancy, Kantar. These insights draw attention to the potential suitability of foods for fortification purposes, with the ultimate objective to promote eating pleasure and prevent malnutrition.