These guidelines are based on results from OPTIFEL project (OPTImised Food products for ELderly populations).

Transcription

1 Guidelines for the food industry: specifications for developing fruit and vegetable foods for elderly These guidelines are based on results from OPTIFEL project (OPTImised Food products for ELderly populations). Coordinated by INRA, the OPTIFEL project aims to define and propose vegetable and fruitbased foods that will improve the nutrition and eating pleasure of elderly populations. 26 private and public partners, support from the European Union under the FP7 program for research and development ( ). Nutritional guidelines Fortification is recommended for the fruit and vegetable foods aimed for the elderly, because on the average, 1) their quality of diet is low, 2) their number of meals is 3-4 per day and 3) their number of fruit and vegetable portions is only 2,6 per day. Low intakes and even deficiencies have been found for several nutrients. These guidelines are based on nutrition recommendations and nutrient intakes from different countries involved in OPTIFEL project. Differences between recommendations and intakes were calculated as percentages of recommendations to evaluate nutrients for which fortifications are essential. Fortification to Content 2 (Table 1) is highly recommended for Calcium, vitamin D, vitamin E, folate and vitamin B12 for both men and women. Fortification is recommended for all products intended for meals-on-wheels services, nursing homes, hospitals, because malnutrition and risk of malnutrition are common. For the other nutrients (Mg, K, Fe, Zn, I, Mn, Mo, Cr, Vit A, Vit C, Vit B2, Niacine, Pantothenic acid, Vit B6), fortification is not de rigueur because the intake levels are within ± 5 % of recommendations. In elderly living in nursing homes deficiencies have been found also for these nutrients, however this might be better addressed in products for nutritional support (clinical food products) rather than largely available foods. To know contents that allow use of nutrition claim source of nutrient X, you can follow this link: OPTIFEL website. Intakes of selenium and copper could be lower than recommendations, but rather in women. Fortification is not recommended for P and Na, as the average intake is high. For several nutrients, maximum content is also reported when available. This content shall not be exceeded, because overdoses of these nutrients are toxic. All the values are now calculated food after processing, but they are aimed to be per portion e.g. if the portion is only 80 g, the content should be adjusted per 80 g. The permissible chemical compounds for fortifications are regulated by the regulation (EC) N 1925/2006, amended by the regulation (EC) N 1170/2009 as regards the lists of vitamin and minerals and their forms that can be added to foods, including food supplements.

2 Table 1. Recommended contents of nutrients for fruit and vegetable foods aimed for elderly. The values are based on the estimate that elderly eat 2 portions of processed fruit or vegetable foods per day. NUTRIENT Content 1 Content 2 Protein (g) 8,24 16,48 Max content* Observations Fortification is not essential In some countries recommendations are created also for the elder having three or more diseases (1,5 g protein/kg and 2 g protein/kg) Ca (mg) 151,07 302,14 803,93 Fortification is recommended Cu (mg) 0,18 0,36 1,91 Inadequate intake in women only Se (µg) 8,54 17,09 122,69 Inadequate intake in women only Vitamin D (µg) 1,90 3,80 47,86 Fortification is recommended National recommendations exist Vitamin E (mg) 2,37 4,75 Undefined Fortification is recommended Folate (µg) 45,48 90,96 386,64 Fortification is recommended 0,33 0,67 Undefined Fortification is recommended Vitamin B12 (µg) 0,38 0,75 Undefined Values based on EU Regulation * Shall not be exceeded, calculated based on Upper Levels (EFSA) Green values allow nutrition claims source of nutrient X (Content 1) or rich in nutrient X (Content 2). Claim source of nutrient X can be made, when the product contains nutrient X at least 15 % of the daily reference intake and claim rich in, nutrient X, when the product contains at least 30 % of the daily reference intake 1. Red values correspond to average recommendation for the elderly lower than EU RDAs, and do not allow nutrition claim. To note: In addition to EU regulations, European countries may have their own regulations and guidelines, and the rules of fortification vary even more internationally, especially this is true for nutraceuticals. Thus, the industry and trade are obligated to follow local legislation concerning nutritional content and proper labelling of the foods. Functional guidelines The elderly are a very inhomogeneous group of consumers. They have the normal variation in food preferences, based on local, traditional and cultural habits a variation typically found in middle-aged and younger consumer groups, too. In addition, due to the age-related changes in physical ability, illnesses, medications and mental status, they have different capabilities to handle and open the food packages and eat foods, and also sensory food preferences may change. In addition, the elderly like to have variation in food, and one food does not fit all. The term tailoring is one of the issues in meals-on-wheels and meal trays provided in nursery homes. By tailoring the palatability of the food would improve and thus the nutrient intake would be secured. Fruits and vegetables provide natural and 1 The voluntary inclusion of nutrition or health claims on food labels should be in accordance with the Regulation (EC) N 1924/2006 on nutrition and health claims made on foods.

3 recognisable aroma and colour compounds, which improve the pleasantness and palatability. By ageing, the importance of sensing different textures, flavours and colours is not reduced, thus the foods and meals for the elderly should provide sensorial experiences. As the personal variation is large, there is no common scale for saltiness, sweetness, sourness and bitterness. Nutrition guidelines give suggestions to contents of salt (sodium) and added sugars. Despite of the variations, common features can be found, considering fruits and vegetables consumption in European countries. Vegetables are preferred as soups or plain cooked. The preferred vegetables and fruits vary somewhat, but same major, common crops are liked. Average % of persons disliking the known vegetables and fruits are presented in the next two figures.

4 The foods should contain structural elements, referred as soft solids in OPTIFEL project. No literature data was found on textural requirements of food for the elderly, especially to measure both texture and liking of real food items. The only guideline found in the literature search was for consistency of tailored foods for dysphasia patients and other persons having condition difficult to swallow. Viscosity ranges for different consistencies of example foods have been proposed by using example food classes. The viscosities are given in the table below (adapted from Payne et al 2011), and can be achieved using different texturizing food ingredients and food additives. Example food types Viscosity range ( Pa s) liquid nectar, honey spoonable foods The above consistency guidelines are valid mainly for foods intended to hospitals and other special diets, but not very clear to apply for product development of foods intended to independently living elderly. Some research groups have published vocabularies, which could be used to describe the food preferences in texture, taste, flavour and aroma. After more examples of sensory evaluation conducted by elderly are available, the present subjective and objective analysis data could be combined and better used as a guide for food development for elderly. Elderly are involved as panellists in different countries during Optifel project, and useful data will accumulate - especially on the preferences of elderly towards different structures of fruit and vegetable-based foods. The present published data can be delivered by request.

5 One has to bear in mind that the elderly consumers who participated Optifel Questionnaire had, in average, a good health status, compared with the average elderly population in the nursing homes (especially related to severity of dementia and other memory problems). Caretakers and caterers interviewed concluded that food for elderly should be well-cooked, tender and soft: it has to be easy to eat. In addition, food for elderly should be simple, traditional, designed with the elderlies' taste in mind, taste as home-made and made with ingredients they know. The number of the personnel interviewed was low, and it is impossible to evaluate if the results are representative to general situation. Guidelines for packaging The elderly prefer packages they can reuse, and recycle. Most elderly find present packages difficult to open without tools. The site to open and the date of expiration should especially be clearly marked. Packaging information should be printed using at least a font size of the lower case letters of 1.5 mm. The color contrast of text is a critical factor. Dark colors on a white background are easy to read. Matt material, such as the paper label on the jars, is preferred. Detailed specifications for four package types are presented in the table below. For more information: contact@optifel.eu /