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

老年人营养不良是一个多方面的挑战，其中食物的适口性、可获得性和成本与代谢影响和健康结果相互交织。EAT 4AGE的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有关的变化，这些变化应被克服，以防止营养不良和避免肌肉功能受损;即消化功能，口腔处理，感官知觉和食欲下降。EAT 4AGE将研究如何利用食品配方来解决营养不良问题，改善老年人的健康状况。该项目将专门解决蛋白质来源和加工类型的选择问题，以开发创新的营养丰富的食品，提高可接受性，作为蛋白质来源，可能会影响老年人的消化率以及食欲和饱腹感。初步筛选将导致创新的能量和营养配方，基于谷物、奶制品和肉类的高密度食物原型。营养增强型创新产品的适口性和食欲/饱腹感将在所有国家的老年人中进行测试，这些国家具有文化相关的食品原型。将对选定的质地特性原型进行体外测试，以开发一个质地成分工具箱，用于开发老年人创新食品。消化过程随着年龄的增长而变化，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，并将通过INFOGEST网络作为讨论伙伴和传播平台进行传播。选定的食物原型也将被测试在老年人骨骼肌中的合成代谢反应。这将进一步了解所选食物原型中的不同蛋白质来源如何在老年人中加工。总之，该项目将产生有关食物特性和创新营养丰富食物的新知识，对老年人的食欲，口腔加工，消化和营养生物利用度产生积极影响。

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.