Nutrition in the Very Old

Abstract

The population of older adults aged 85 years and over (the very old) is growing rapidly in many societies because of increases in life expectancy and reduced mortality at older ages. In 2016, 27.3 million very old adults were living in the European Union, and in the UK, 2.4% of the population (1.6 million) were aged 85 and over. Very old age is associated with increased risks of malnutrition, multimorbidity, and disability. Diet (nutrition) is a modifiable risk factor for multiple age-related conditions, including sarcopenia and functional decline. Dietary characteristics and nutrient intakes of the very old have been investigated in several European studies of ageing to better understand their nutritional requirements, which may differ from those in the young-old. However, there is a major gap in regard to evidence for the role of dietary patterns, protein, vitamin D and other nutrients for the maintenance of physical and cognitive functioning in later life. The Newcastle 85+ Study, UK and the Life and Living in Advanced Age, New Zealand are unique studies involving single birth cohorts which aim to assess health trajectories in very old adults and their biological, social and environmental influences, including nutrition. In this review, we have updated the latest findings in nutritional epidemiology with results from these studies, concentrating on the diet–physical functioning relationship.

Personalising nutrition for older adults: The InCluSilver project

“…for reducing risk of frailty) (Granic et al . ). The UK dietary recommendation for intake of one portion of oily fish intake per week, high in omega‐3 fatty acids – precursors of anti‐inflammatory resolvins – is pertinent to delaying frailty, which is considered to have a significant inflammatory component (Veldhuis ).…”

Quality of Life Framework for Personalised Ageing: A Systematic Review of ICT Solutions

“…Ageing affects nutrition as well as lifestyle: adequate nutrition becomes increasingly difficult with increasing age, whereas physical activity usually decreases. Nutrition and lifestyle, however, are important determinants of health and outcome in older people, especially in those with multiple chronic conditions [25]. Nutritional status, dietary habits, and food patterns vary widely across Europe [26].…”

Recent progress in the use of functional foods for older adults: A narrative review

“…For older adults with dysphagia, the main recommendation is to modify texture (foams, soaking foods, or thickened ice), temperature, volume, or viscosity (Cichero, 2018;Payne & Morley, 2018). Other changes include degenerative changes of the mucous membrane, secretory glands, and muscle tissue of the digestive tract (Granic et al, 2018;Rémond et al, 2015).…”