Providing Healthy and Safe Foods As We Age Workshop Summary (2010) / Chapter Skim
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5 Nutrition Concerns for Aging Populations
5 Nutrition Concerns for Aging Populations
Pages 87-108
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Stephen Barnes of the University of Alabama, Birmingham, discussed functional foods (i.e., foods with health benefits beyond what their traditional nutrients provide) and the challenge of bioavailability.
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Yet, this can be challenging to achieve for several reasons: • As Pelchat discussed, aging is often accompanied by a loss of ap petite and changes in taste and smell, all of which can lead to more limited food choices and lower intake of healthful foods. • As Jensen discussed, aging is also often accompanied by general oral health decline and a reduced ability to swallow, which can affect food choice and intake.
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. A Modified Food guide Pyramid for older Adults Because of the changing dietary needs of older adults, Tucker's colleagues at the Jean Meyer USDA HRNCA developed what they termed the Modified Food Pyramid for older adults (Russell et al., 1999)
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Also, physical activity Figure 5-2, fixed helps maintain muscle mass with aging. Dietary Patterns of Older Adults Of course, not all older adults follow the guidelines of the modified MyPyramid.
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She stated that maintaining muscle mass in older adults is one of the most important preventative health steps that can be taken. In another study, contrary to expectations, Tucker and colleagues found that higher protein intake was associated with lower bone loss (Hannan et 2 Sarcopenia is the degenerative loss of muscle mass and strength that occurs with aging; muscle mass as a proportion of total body mass decreases.
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3 for n-3 polyunsaturated fatty acids.4 About 10 percent of 51–70 year-olds and 40 percent of adults 71 and older have dietary intake levels above the AI for fiber. The AIs were established by the Institute of Medicine (IOM, 2005)
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6 The Estimated Average Requirement (EAR) is the average daily nutrient intake level esti mated to meet the requirement of half of the healthy individuals in a particular life stage and gender group.
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are below the EAR for vitamin B12, although there are some subsets of the older population whose intake levels are lower than others (Kwan et al., 2002)
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Dietary Variety In conclusion, Tucker said that "one of the most important things we can do for the aging population" is ensure good dietary intake. Important risk nutrients include protein; omega-3 fatty acids; dietary fiber; vitamins B6, B12, and E; calcium; magnesium; and potassium.
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FUNCTIONAL FOODS AND AgINg POPULATIONS Presenter: Stephen Barnes Barnes began by remarking that he would be talking about functional foods and some of the challenges around bioavailability of active compounds in functional foods. What Is a Functional Food?
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Barnes questioned whether the benefits of fermented or hot water extracted soy functional foods exist with these other dry heat products. In addition to isoflavonoids in soy (and also kudzu)
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He stated that foods are generally much better than dietary supplements in terms of bioavailability, because the bioactives are generally much more dispersed among the food particles and therefore more likely to be absorbed by the body. Bioavailability of purified compounds (i.e., a dietary supplement)
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Moreover, the fact that aging alters the properties of all of various organs that handle bioactive compounds in food creates another major challenge to formulating and providing health-promoting functional foods to older adults. With respect to drug-food interactions, which could occur at any point along the GI pathway and impact bioavailability, Barnes said that is "something we don't know enough about." NUTRITIONAL MODULATION OF AgINg AND AgE-ASSOCIATED DISEASES BY CALORIC RESTRICTION Presenter: luigi Fontana Fontana began by defining aging as "the progressive accumulation of cell/tissue/organ damage with time." He emphasized that aging is a lifetime process and not something "kicking in when you are 65," which means that how people behave (e.g., eat)
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Are Chronic Diseases Associated with Aging Preventable? Despite the current "epidemic of obesity" in the United States and associations between excessive adiposity and cardiovascular disease mortality (Calle et al., 1999)
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. Exercise did not increase maximal life span; it only increased average life span, presumably by preventing excessive adiposity and the type of metabolic alterations that typically accompany excessive adiposity (e.g., type 2 diabetes)
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, Fontana challenged workshop participants to consider that while nitrogen balance data may be suggesting that older adults need more protein, not less, IGF-1 data suggest otherwise. Fontana and colleagues are currently studying protein restriction (not just CR)
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CR should be started at an earlier age to control body weight and avoid increased abdominal fat, though Fontana did not specify an age range. FORMULATINg FOR AgINg BOOMER CONSUMERS Presenter: Jim Kirkwood Kirkwood began by describing his role at General Mills as somebody who connects the science with something that people actually want to eat.
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translate that understanding into food solutions that consumers want, need, and can afford. Kirkwood then showed a short film, Project goldie, describing the results of ethnography studies that General Mills has conducted as a way to understand baby boomer consumer values.
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Product development involves extensive sensory work to ensure that the intended benefits are delivered. For aging boomer consumers, additional considerations include vibrancy, potency, and consistency.
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The Fiber One bar is an example of a product that has "clearly intervened in Americans' lives." PANEL DISCUSSION ON IMPLICATIONS FOR REgULATORS, EDUCATORS, AND THE FOOD INDUSTRY The four presentations prompted questions about recommended maximum daily nutrient intakes, the importance of protein in older adults' diets, hypothesized mechanisms that might explain the effect of caloric restriction (CR) on aging, and drug-nutrient interactions.
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Tucker replied that most of her work was with whole foods and that she was unaware of any studies on specific amino acids. Barnes remarked that he had recently attended a session on food peptides at a World Food Congress and that, while largely ignored in the United States, many Asian scientists are studying bioactivity of specific amino acids and peptides in foods.
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0 PRoVIdIng HEAltHy And SAFE FoodS AS WE AgE there is much more to drug activity than metabolism and the interaction between a drug and a single metabolizing enzyme. By examining only the way that a drug interacts with "your favorite enzyme" and not, for example, how that drug is transported through the body, results in a "rather narrow viewpoint." Moreover, he emphasized the importance of examining drugnutrient interactions under the type of stressful physiological conditions that many older adults typically experience.
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