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BIONÆR-Bionæringsprogram

PREVNUT - EAT4HEALTH, Palatable, nutritious and digestible foods for prevention of undernutrition in active aging

Alternative title: Velsmakende, næringsrike og fordøyelige matvarer for å forebygge underernæring hos aktive eldre

Awarded: NOK 5.4 mill.

Undernutrition among older adults is a multifaceted challenge where food preferences, how the food feels in the mouth, and how it is digested and processed in the body, have an impact on their health. In EAT4AGE six research partners and two industrial partners from France, Ireland, Israel, Norway, and Great Britain are studying how a selection of regularly consumed foods and ingredients can be modified and combined to improve product acceptance and nutritional status among older adults. The project addresses the choice of protein source and type of processing in developing innovative nutrient-dense foods with improved acceptability, as protein source may affect digestibility, appetite, and satiety. Innovative energy- and nutrient-dense food prototypes based on cereals, dairy, and meat have been developed by the partners in the network, as well as recipe optimization and pilot scale production in some of the cases (Tasks 1.1 and 1.2), there are 2 patents filed ongoing. The developed products and main ingredients (proteins and other) have been characterized by their texture (Task 2.1) to create a textural ingredient toolbox and for selecting the best options to meet needs of older adults. Characterization of sensory properties and oral comfort, as well as consumer acceptance have been finished in the autumn 2023 (tasks 2.2, 2.3 and 2.4). The correlation analyses in Task 2.3 (Relating oral comfort to intrinsic and extrinsic features in older adults) will be performed in the spring of 2024. The selected prototypes have been evaluated for in vitro digestibility and nutrient bioaccessibility (Task 3.2) and testing for their anabolic response is ongoing (skeletal muscle) among young and older adults, as well as for their satiating capacity. This will be finished in the spring of 2024 (WP4). The EAT4AGE Data Management Plan, has been created to ensure data transfer and data protection, and it is regarded as a dynamic document that will be updated along the project duration. The consortium has created a new international consensus on a semi-dynamic in vitro digestion model for older adults (Task 3.1), in collaboration with the INFOGEST network that is also contributing to project dissemination (WP5). The consensus model was discussed in Cork in 2022 during the International Digestion conference and a paper was published. The EAT4AGE consortium is collaborating with the rest of the projects financed in the same call. Project coordinators Form EAT4AGE and Fortiphy have contributed to each other’s kick-off workshops, and some of the partners are linked for follow ups. All the projects in the Prevnut call have come together to organize a final joint conference in 2024 (in planning). Results: The EAT4AGE project is on its way to generating new knowledge about food characteristics and innovative nutrient-dense foods with a positive impact on appetite, oral processing, digestion, and nutrient bioavailability for optimal muscle maintenance in older adults. The project addressed the choice of protein source and type of processing for development of innovative nutrient-dense foods with improved acceptability, as protein source may affect digestibility in older adults and appetite and satiety. The initial in-vivo screening (sensory characteristics) resulted in the formulation of four culturally relevant, innovative, energy- and nutrient-dense food prototypes based on cereals, dairy, and meat; these have been now optimized and upscaled. In-vitro testing of selected prototypes for textural properties have been performed to develop a textural ingredient toolbox for developing innovative food products for older adults. The nutritionally enhanced innovative products were tested with older adults in all countries for palatability, acceptance, and satiety, with promising results for the enriched versions. The digestive processes change with increased age; thus, food prototypes have been tested using a semi- dynamic in vitro digestion model. This will provide new knowledge about older adults, disseminated with the INFOGEST network as discussion partner and platform. Selected prototypes are now being tested for anabolic response in skeletal muscle among older adults, clinical trials will finish in spring 2024. This will provide further knowledge on how the different protein sources in the selected food prototypes are processed in older adults. Expected impacts: Design and choice of food ingredients and prototypes with improved nutritional composition to prevent undernutrition in vulnerable older adults. Development of a toolbox to provide a unique systematic approach to develop texture-based recommendations for prototype development in WP1. Optimizing nutritionally enhanced food prototypes for textural acceptability, oral comfort and liking among older adults. Develop a new international consensus on a semi-dynamic in vitro digestion model for older adults. Disseminate findings through the international network INFOGEST

Undernutrition among older adults is a multifaceted challenge where the palatability, availability and cost of food intersect with metabolic effects and health outcomes. The research partners representing six different countries in EAT4AGE will focus on some of the most important age-related changes that should be overcome to prevent undernutrition and avoid impaired muscle function; i.e. decline in digestive functions, oral processing, sensory perception and appetite. EAT4AGE will investigate how food reformulation can be used to combat undernutrition and improve the health of older people. The project will specifically address the choice of protein source and type of processing in developing innovative nutrient-dense foods with improved acceptability, as protein source may affect digestibility in older adults as well as appetite and satiety. Initial screening will result in formulation of innovative energy- and nutrient-dense food prototypes based on cereals, dairy and meat. Palatability, and appetite/satiety of nutritionally enhanced innovative products will be tested in older adults in all countries with culturallyrelevant food prototypes. In-vitro testing of selected prototypes for textural roperties will be performed to develop a textural ingredient toolbox for developing innovative food products for older adults. The digestive processes change with increased age, thus, food prototypes will be tested using a semi-dynamic in vitro digestion model. This will provide new knowledge for older adults, that will be disseminated with the INFOGEST network as discussion partner and dissemination platform. Selected food prototypes will also be tested for anabolic response in skeletal muscle among older adults. This will provide further knowledge on how the different protein sources in the selected food prototypes are processed in older adults.

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BIONÆR-Bionæringsprogram