Ätstudie med alder respondenter. Acceptants och preferens av konstistensanpassade produkter.

• SUMMARY In many countries, the proportion of elderly people is growing faster than any other age group. Today, people aged 65 years and over represents 17% of the Swedish population. With aging comes increasing prevalence of diminished taste and smell abilities and impaired function of chewing and swallowing. Many elderly, 30-35% suffers from chewing and swallowing disorders, i.e. dysphagia. Dysphagia has further been reported to affect eating habits, since certain foods can be too difficult to eat. “Sensory design and optimisation of consistency to promote health and comfort in elderly people” is a VINNOVA funded research project. The objective of the project is to gain knowledge on and study how and with which ingredients it is possible to develop innovative and healthy food products with sensory and consistency qualities that are in line with elderly consumers´ need of health and comfort. In one work package, elderly people (living in ordinary home; OH and in special housing; SH) evaluated texture modified meat and carrot products developed within the project. Their health status, chewing and swallowing functions were also studied. Some of the participants were further interviewed about attitudes to food and meals. About 12% in the studied population perceived difficulties in swallowing, most frequently reported in SH. Only 20% of those with impaired function had however been examined. Thereby, the risk of diseases and malnutrition may increase in those people, since texture modified diet has not been offered. The meat- and carrot products in this study were chewed and swallowed with ease. Overall, subjects in SH perceived the meat products easier to chew and swallow, and the carrot products easier to chew in comparison with OH. Possible factors for these differences might be related to health status. The prevalence of impaired swallowing and/or chewing function and prescribed oral drugs were higher in SH. A reduced appetite and prevalence of low BMI were more common in SH compared to OH. For an increasing number of elderly people with diseases related to dysphagia and/or malnutrition development of texture modified food is needed. Men in ordinary home reported mostly changes in attitudes to food and meals, comparing life as working with life as retired. Spending more time at home as retired, resulted in an increased interest in cooking for many of the men. For the elderly living in special housing, the appetite and willingness to try new meals and food products have decreased, comparing life as working with life as retired. Depending on the way of living, the meal times had been more regular and meals were often eaten with others.

Ämnesord

MEDICIN OCH HÄLSOVETENSKAP  -- Hälsovetenskap -- Näringslära (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Health Sciences -- Nutrition and Dietetics (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Industriell bioteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Industrial Biotechnology (hsv//eng)

Nyckelord

Nutrition

Dysfagi

konsistensanpassning

sensorisk preferensbedömning

morotsprodukt

köttprodukt

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