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To develop Fortified Products Appropriate to Diverse Subgroups of the Aging in Our Society is a mere challenge

  • Our property is probably going to be a vital determinant of how long we live and our susceptibility to developing some chronic diseases. However, our genetic traits are immutable, while environmental factors, like our lifestyle habits and diet, are potentially controllable factors that may have an awfully important impact on our ability to age successfully.
  • Inadequate diets can contribute to or exacerbate the event of chronic diseases related to aging, as well as influence our ability to endure illness.
  • Thus, the event of fortified products tailored to fulfill the special nutritional needs and life circumstances of the healthy, active elderly population offers novel opportunities to guard and enhance the health of this vulnerable population.
  • However, the health and full independence of older adults eventually declines, and that they will need assistance with the fundamental activities of daily living and will enter a long-term medical care facility.
  • The more disabled elderly (>85 years old) often have additional health problems, like poor dentition, chewing and swallowing problems, and greater loss of taste acuity, furthermore as less overall physical activity and so lower energy expenditure and a reduced need for calories, and will take pleasure in the event of novel innovative fortified products. This group is additionally the fastest-growing segment of the elderly.
  • Fortified products directed to the older adult market may well be developed for various demographic subgroups within this population. These demographic niches include the active, healthy older adults, who are probably more likely to seek out a highly portable, single-serving type, refreshing tropical flavored beverage fortified with energy-boosting nutrients and health-promoting phytonutrients more appealing to their on-the-go lifestyle.

While an older elderly group might find greater interest during a delicious flavor-enhanced, nutrient-enriched, low volume complete meal beverage or fortified soft puddings.

  • Inclusion of scrub palmetto as a herb shown to own some benefit in prostate health
  • Zinc is an exceedingly product targeted to men
  • Inclusion of soy isoflavones for potential breast health
  • Calcium for bone health during a product directed to women

The Prevention of Chronic Diseases of the Elderly is of foremost Priority In today’s world. Hence the required nutrition to have preventive care is required.

Top 10 causes of death:

Among adults over age 65 are:

  • Heart Disease
  • Cancer
  • Cerebrovascular Disease
  • Chronic Obstructive Lung Disease
  • Pneumonia
  • Diabetes
  • Accidents
  • Septicemia
  • Nephritis
  • Alzheimer’s Disease

Other adverse chronic health conditions related to aging are:

  • Arthritis
  • Eye Disease
  • Osteoporosis
  • Dementia

Heart Disease and Stroke

The major risk factor for stroke is high BP. High intakes of fiber-rich foods are related to reductions in coronary cardiovascular disease risk.

Preventive Nutrition Measures:

  • Each 10 gram-per-day increase in total dietary fiber intake has been related to a 24 percent decrease in deaths from CHD. Diets that are rich in fiber may additionally help lower BP, another important risk factor for getting upset.
  • Folate-rich diets are related to decreased risk of heart-related disease.
  • High intakes of total PUFA and therefore the omega-6 fatty acid linoleic acid is related to a 25 percent reduced risk of CHD. Omega-3 fatty acids even have beneficial effects on the central heart. High omega 3 intakes are related to a 45 percent reduced risk of fatal CHD, while longer chain omega-3 fatty acids, like (EPA) and (DHA), also are beneficial.

Cancer

Preventive Nutrition Measures:

  • Diets high in fruits and vegetables are associated in epidemiological studies with protection from cancer. Fruits and Vegetable area of investigation that has garnered considerable recent attention is that the possible role of assorted dietary phytochemicals, like flavonoids, isothiocyanates, and carotenoids, which are naturally found in plant-based foods, as cancer-preventing agents.
  • These potentially healthful functional food components are likely to be of benefit not only in cancer prevention but also in other areas of health protection, like age-associated diseases of the vascular system, digestive system, neuro-cognitive function, and the eye.
  • It is important to not only think about functional foods that may help prevent cancer but also formulating foods to promote adequate nutrition, strength and sustain weight for patients fighting the disease. Typically, these patients are quite weak, in order that they also require innovative nutrition enhanced products that are easy to consume, like drinks, puddings, liquid supplements, freeze pops, candy suckers, and lollipops, etc.

Diabetes

From a nutritional perspective, weight control and the prevention of obesity is clearly the amount one priority within the fight against diabetes.

Preventive Nutrition Measures:

  • Micronutrients, like chromium, biotin, and magnesium, are shown to possess a job in glucose homeostasis and should be important to correct deficiencies in some people with diabetes.

Dementia

Dementia could be a progressive, degenerative brain syndrome that usually affects memory, thinking, behavior and emotion. The tenure of dementia can have profound effects on eating behaviors and nutritional status.

Elevated homocysteine may be a risk factor for dementia in older adults.

Preventive Nutrition Measures:

  • Increased intake of homocysteine-lowering B-vitamins, like pyridoxamine, B complex, folate and riboflavin could also be beneficial.
  • There could also be a possible role for antioxidant factors and substances that influence mitochondrial function, like coenzyme Q10 (CoQ10), nicotinamide, riboflavin, acetyl L- carnitine, and alpha-lipoic acid.

Eye Problems

Macular degeneration is an age-associated problem caused by degeneration of the retina that’s located within the back of the attention.

Preventive Nutrition Measures:

  • Both the retina and therefore the lens is ready to accumulate the carotenoids lutein and zeaxanthin. These carotenoids don’t have vitamin A activity but may play a very important role in protecting the elderly from the event of both degeneration and cataracts.
  • Zinc has also been implicated as a very important dietary factor for eye health.

Bone Health

Osteoporosis is an age-associated skeletal condition that ends up in weakening of bone strength and an increased risk of bone fracture, especially within the neck of the femur bone, which connects the leg to the hip.

Breaks within the neck of the femur leading to a “broken hip” and should occur spontaneously or following a minor fall from standing height within the elderly.

Preventive Nutrition Measures:

  • Cholecalciferol and calcium are important nutrients in the protection against bone loss and the development of osteoporosis.
  • However, the elderly often have poor vitamin D content and consume diets low in calcium.

Arthritis

Arthritis may be a chronic, disabling disease and a number one explanation for activity limitation.

The most common type of arthritis is osteoarthritis, which may be a chronic breakdown of the cartilage within the joints.

Preventive Nutrition Measures:

  • The development of targeted products fortified with glucosamine and chondroitin sulfate could also be beneficial to patients with osteoarthritis.
  • Glucosamine may be an amino derivative of glucose and is a biochemical precursor of glycosaminoglycans.
  • Chondroitin sulfate may be a sulfated glycosaminoglycan that’s a significant constituent of connective tissues, like cartilage.

Finding the Proper Ingredient Mix Is a Challenge

  • In addition to the initial selection of product ingredients that are in tune with various cultural, ethnic, or medical concerns of older adults, a variety of technical issues often arise within the try to manufacture and market a completely unique fortified nutrient.
  • These issues include such things as possible chemical interactions between nutrient ingredients, moreover as issues associated with final product acceptance, including product stability, taste and texture concerns, and product shelf-life.

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