HDHL: Palatable, nutritious and digestible foods for prevention of undernutrition in active aging

HDHL：美味、营养且易消化的食物，用于预防主动衰老过程中的营养不良

• 批准号: BB/V018914/1
• 负责人: Alan Mackie
• 金额: $ 34.12万
• 依托单位: University of Leeds
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2021
• 资助国家: 英国
• 起止时间: 2021 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FV018914%2F1
• 关键词: HDHL; Palatable; nutritious; digestible; foods

Undernutrition among older adults is a multifaceted challenge where the palatability, availability and cost of food intersect with metabolic effects and health outcomes. The research partners representing six different countries in EAT4AGE will focus on some of the most important age-related changes that should be overcome to prevent undernutrition and avoid impaired muscle function; i.e. decline in digestive functions, oral processing, sensory perception and appetite. EAT4AGE will investigate how food reformulation can be used to combat undernutrition and improve the health of older people.The project will specifically address the choice of protein source and type of processing in developing innovative nutrient-dense foods with improved acceptability, as protein source may affect digestibility in older adults as well as appetite and satiety.Initial screening will result in formulation of innovative energy- and nutrient-dense food prototypes based on cereals, dairy and meat. Palatability, and appetite/satiety of nutritionally enhanced innovative products will be tested in older adults in all countries with culturally relevant food prototypes. In-vitro testing of selected prototypes for textural properties will be performed to develop a textural ingredient toolbox for developing innovative food products for older adults. The digestive processes change with increased age, thus, food prototypes will be tested using a semi-dynamic in vitro digestion model. This will provide new knowledge for older adults, that will be disseminated with the INFOGEST network as discussion partner and dissemination platform. Selected food prototypes will also be tested for anabolic response in skeletal muscle among older adults. This will provide further knowledge on how the different protein sources in the selected food prototypes are processed in older adults.In summary, the project will generate new knowledge about food characteristics and innovative nutrient-dense foods with a positive impact on appetite, oral processing, digestion and nutrient bioavailability in older adults.

老年人营养不良是一个多方面的挑战，食物的适口性、可获得性和成本与代谢影响和健康结果交织在一起。在EAT4AGE会议上，代表六个不同国家的研究伙伴将重点关注一些最重要的与年龄相关的变化，这些变化应该被克服，以防止营养不良和肌肉功能受损；即消化功能、口腔加工、感官知觉和食欲下降。EAT4AGE将研究如何使用食品重新配方来解决营养不良问题并改善老年人的健康。该项目将具体解决蛋白质来源和加工类型的选择，以开发可接受性更高的创新营养密集型食品，因为蛋白质来源可能会影响老年人的消化能力以及食欲和饱腹感。初步筛选将导致以谷物、乳制品和肉类为基础的创新能量和营养密集型食品原型的配方。营养增强型创新产品的适口性和食欲/饱腹感将在所有拥有与文化相关的食物原型的国家的老年人中进行测试。将对选定的原型进行质构特性的体外测试，以开发一种质构成分工具箱，用于开发面向老年人的创新食品。消化过程随着年龄的增加而改变，因此，食物原型将使用半动态体外消化模型进行测试。这将为老年人提供新的知识，这些知识将作为讨论伙伴和传播平台与INFOGEST网络一起传播。选定的食物原型也将在老年人的骨骼肌中进行合成代谢反应测试。这将提供关于所选食物原型中不同蛋白质来源在老年人中如何加工的进一步知识。总而言之，该项目将产生关于食物特性和创新的营养密集型食品的新知识，对老年人的食欲、口腔加工、消化和营养生物利用率产生积极影响。

项目成果

Can tribology be a tool to help tailor food for elderly population?

• DOI: 10.1016/j.cofs.2022.100968
• 发表时间: 2022-11
• 期刊: Current Opinion in Food Science
• 影响因子: 9.9
• 作者: Andrea Araiza-Calahorra;A. Mackie;Gilles Ferron;A. Sarkar