Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people

Effects of anorexia on mortality among older adults receiving home care: An observational study

“…Anorexia is frequently under-diagnosed and may significantly contribute to the nutritional deterioration of cachexia, if not properly treated either pharmacologically or with oral nutritional supplementation (6,26,27). Numerous clinical consequences are correlated to anorexia: impaired wound healing, impaired immune response to infections, hypoalbuminemia, decreased coagulation capacity, reduced gut function, intestinal bacterial translocation, muscle wasting, decreased function of respiratory muscles (28).…”

“…Some studies have documented that a "good" diet helps both in reducing the risk of diseases and in managing the diseases' signs and symptoms (10,26). This contributes to a better quality of life, enabling older people to maintain their independence and physical performance.…”

“…Specific interventions, i.e. nutritional supplementation or modified diet, could considerably improve the quality of life and longevity (26,27). Overall, even though the treatment of anorexia is a difficult challenge, preventing and treating anorexia may decrease the risk of mortality in the elderly population.…”

Mechanisms of the anorexia of aging—a review

“…Taste and smell enhancers can reverse the decreased enjoyment of food in some older persons (Essed et al 2009). These alterations also mean that improving visual presentation of food (e.g., meals that are familiar and recognizable-not mushed together) may be an easy and effective intervention in prevention and treatment of the anorexia of aging (Nijs et al 2009).…”

Changes in sensory perception during aging

“…Enhancement of the tastes and flavors of a number of different foods and beverages has been examined (Cordelle et al, 2004;de Jong et al, 1996;Essed et al, 2009;Griep et al, 2000;Hooks et al, 1990;Koskinen et al, 2003;Kozlowska et al, 2003;Kremer et al, 2005Kremer et al, , 2007aLaureati et al, 2008;Michon et al, 2010a,b;Murphy and Withee, 1986). Enhancement of the tastes and flavors of a number of different foods and beverages has been examined (Cordelle et al, 2004;de Jong et al, 1996;Essed et al, 2009;Griep et al, 2000;Hooks et al, 1990;Koskinen et al, 2003;Kozlowska et al, 2003;Kremer et al, 2005Kremer et al, , 2007aLaureati et al, 2008;Michon et al, 2010a,b;Murphy and Withee, 1986).…”