Review of protein intake and suitability of foods for protein- fortification in older adults in the UK

Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847, Clegg, M. and Methven, L. (2022) Review of protein intake and suitability of foods for protein- fortification in older adults in the UK. Critical Reviews in Food Science and Nutrition. ISSN 1040-8398 doi: 10.1080/10408398.2022.2137777

Abstract/Summary

Protein is a vital dietary component for combating negative health outcomes associated with malnutrition in older adults, including sarcopenia, functional decline and reduced quality of life. Yet, recommended daily protein intake is consistently unmet, as evidenced in the literature and reaffirmed in this review. Poor appetite is recognized as a major determinant of protein-energy undernutrition and thus fortification of regular food or drinks provides a flexible and relevant approach for older adults with reduced appetite. To increase the likelihood of fortified products being successfully incorporated into the diets of older adults, they must be adaptable to older adults eating patterns, cater for their preferences and take the specific age-related problems that complicate food intake into account. This paper aims to highlight older adults' current sources of protein, shopping habits, typical eating patterns and commonly consumed foods, and hence consider appropriate carriers for protein enrichment. Data were reanalyzed from a combination of freely available UK datasets, including the National Dietary and Nutrition Survey and the Food and You Survey, alongside data purchased from market research consultancy, Kantar. These insights draw attention to the potential suitability of foods for fortification purposes, with the ultimate objective to promote eating pleasure and prevent malnutrition.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/108348
Identification Number/DOI	10.1080/10408398.2022.2137777
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Taylor and Francis
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