Adding more life - nutrition in the golden years

Consider the commonly found nutritional inadequacies in older populations when formulating food products, writes VERONITA RUSLI

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GROWING older is a natural part of life. The adage about being wiser as one gets older still rings true these days. The workforce appreciates the wealth of experience older employees bring and provides means for them to remain zealous contributors to the success of the company. As life expectancy is growing in many parts of the world, "life begins at 40" has begun to be revised to "life begins at 50" - indicating the drive to have active senior years. Food, beverage and supplement manufacturers have responded to these consumer needs. A number of products targeting this population group has emerged in the recent years, lead by the need to address the common health conditions of the age group, such as cardiovascular disease, stroke and high blood pressure, osteoporosis, and memory decline. The worldwide boom in the number of older people means that healthy aging products will enjoy increasing popularity. There is no better time than now, to formulate new products to cater this growing target market. Nutrition for active seniors Healthy aging involves both supporting important functions in the body and reducing the risk of age-related illnesses. Starting at the age of 30, most age-related biological functions have reached a peak and start to gradually decline. So it is important to start good nutrition early and keep at it, throughout life. When formulating food products, it is important to consider the commonly found nutritional inadequacies in older populations. These include folic acid, vitamin A, vitamin C, vitamin D and vitamin B. These deficiencies are mainly due to less amount of food consumed by the elderly. Noting the importance of these vitamins in healthy cell functions, it is important to fortify products with these nutrients, if they are targeted to the seniors. Moreover, according to recent scientific updates, folic acid and the B group vitamins functions in homocysteine have a positive response on cholesterol metabolism. This further provides rationale to fortify food and beverage products with these nutrients. Vitamin D, which is usually produced in the skin, is a particular problem. Recent studies revealed the biological benefits of this vitamin beyond bone health; in fact, it is linked with muscle strength and reduced risk for diabetes and even cancer. The elderly can particularly benefit from the ability of vitamin D to strengthen the muscle tone because stronger muscle can reduce the risks of falls and fractures. Unfortunately, the aging skin produces less vitamin D. Paired with the awareness of UV damages to the skin, the widespread use of sunscreen, and other lifestyle factors, it is speculated that a large number of the population - even in tropical countries - does not meet the recommended levels of vitamin D. This leaves an ample opportunity for fortification with this vitamin. Aside from vitamins, fortification with other ingredients may also add differentiating factors to your product. Omega-3 polyunsaturated fatty acids and Coenzyme Q10 are widely known as heart-healthy ingredients. More recently, these compounds are also linked with the reduction in dementia. However, fortifying products with omega-3 can pose a unique challenge because its chemical structure can lead to the product being easily oxidised and become rancid. It is important to discuss the product forms of omega-3 that can be easily incorporated into the product of your choice. Bioavailability consideration needs to be taken into account when fortifying with Coenzyme Q10. Food formulators need to select certain forms of Coenzyme Q10, which can be better absorbed by the body. A more recent area of anti-aging research is focused on calorie restriction. Early data suggests that when calorie restriction influences metabolic aRunning Shoes & Gear