Type

Journal Article

Authors

Albert Flynn
Janette Walton
Laura Kehoe

Subjects

Physiotherapy & Sport

Topics
older adults fortification estimated average requirement supplementation diet quality uk national diet and nutrition survey dietary folate equivalent reference nutrient intake uk scientific committee on nutrition adequate intake dietary reference value european food safety authority uk department of health nutrient adequacy nordic nutrition recommendation recommended intake population reference intake

Nutritional challenges for older adults in Europe: current status and future directions (2019)

Abstract Population ageing is rapidly progressing and it is estimated that by 2050 one in every five people globally will be aged 60 years or over. Research has shown that adequate nutritional status can positively impact the ageing process, resulting in improved quality of life and the prevention of chronic disease and mortality. However, due to physiological and social changes associated with ageing, older adults may be at increased risk of nutrient deficiencies. This review aims to investigate the nutrient intake and status of older adults in Europe and to explore the potential role of fortified foods and nutritional supplements in addressing some of the nutritional challenges identified in this population group. The available literature has highlighted unfavourable intakes of total and saturated fat, sugar, salt and dietary fibre together with low intakes and suboptimal status of key micronutrients such as vitamins D, B2, B12, folate and calcium. Evidence has shown that the consumption of fortified foods and use of nutritional supplements make significant contributions to intakes and status of these micronutrients in older adults. Continued monitoring of nutrient intake and status is important in light of changing fortification practices and food consumption patterns. Future strategies to address the nutritional issues identified in older adults could include the promotion of healthy food choices together with improvements of the food supply including reformulation (fat, sugar and salt), food fortification or supplementation to support successful ageing of our populations.
Collections Ireland -> University College Cork -> College of Science, Engineering and Food Science
Ireland -> University College Cork -> Food and Nutritional Sciences - Journal Articles
Ireland -> University College Cork -> Food and Nutritional Sciences

Full list of authors on original publication

Albert Flynn, Janette Walton, Laura Kehoe

Experts in our system

1
Albert Flynn
University College Cork
Total Publications: 83
 
2
Janette Walton
University College Cork
Total Publications: 79
 
3
Laura Kehoe
University College Cork