Pathways in formulating foods for the elderly

Qin, Yuxin; Pillidge, Christopher; Harrison, Bernie; Adhikari, Benu

doi:10.1016/j.foodres.2024.114324

Cited by 8 publications

(4 citation statements)

References 187 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For individuals over 65 years old, these changes can significantly influence their nutritional status and overall health. 10 Therefore, developing food products tailored to the specific digestive capabilities and nutritional needs of the elderly is of great interest. Recent studies have shown that digestive efficiency diminishes with age due to factors like reduced enzyme activity and altered gastrointestinal conditions.…”

Section: Introductionmentioning

confidence: 99%

“…Recent studies have shown that digestive efficiency diminishes with age due to factors like reduced enzyme activity and altered gastrointestinal conditions. 10,11 Understanding how these changes affect the bioaccessibility of PS and POPs is crucial for optimizing dietary recommendations and improving health outcomes in the elderly. 11 Recently, the bioaccessibility of PS after simulated gastrointestinal digestion under conditions mimicking the adult and senior population was evaluated using wholemeal rye bread as food matrix.…”

Section: Introductionmentioning

confidence: 99%

“…As the global aging population is rapidly increasing, it is essential to understand how physiological changes associated with aging affect nutrient digestion and absorption. For individuals over 65 years old, these changes can significantly influence their nutritional status and overall health . Therefore, developing food products tailored to the specific digestive capabilities and nutritional needs of the elderly is of great interest.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, developing food products tailored to the specific digestive capabilities and nutritional needs of the elderly is of great interest. Recent studies have shown that digestive efficiency diminishes with age due to factors like reduced enzyme activity and altered gastrointestinal conditions. , Understanding how these changes affect the bioaccessibility of PS and POPs is crucial for optimizing dietary recommendations and improving health outcomes in the elderly …”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions

Blanco-Morales,

Mercatante,

Faubel

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

This study evaluated the impact of different digestion conditions (adult and senior) on lipolysis and bioaccessibility of plant sterols (PS) and phytosterol oxidation products (POPs) in PS-enriched wholemeal rye bread. Under adult digestion conditions, the addition of gastric lipase (GL) reduced lipolysis products (by 6.1% for free fatty acids and 11.7% for monoacylglycerols) and the bioaccessibility of PS by 6.7%, compared to the control. In digestion with both GL and cholesterol esterase (CE), these reductions were 12.9, 20.1, and 11.3%, respectively. Both modifications (GL and GL + CE) increased the bioaccessibility of POPs by 4.5−4.0%. When simulating the elderly digestion, the modified gastric and intestinal phases did not alter PS bioaccessibility but decreased POPs bioaccessibility by 21.8% compared to control, along with reduced lipolysis. Incorporating GL and CE thus approached physiological conditions and influenced lipid digestion. Elderly simulated digestion conditions resulted in a positive outcome by maintaining PS bioaccessibility while reducing potentially harmful POPs.

show abstract

Section: Introductionmentioning

confidence: 99%