Texture-modified foods for the elderly and people with dysphagia: Insights from Japan on the current status of regulations and opportunities of the high pressure technology

Abstract

The group of people aged 60 and over is expanding worldwide. Whereas the group aged over 80 years is growing fastest among all population segments. There is an increasing necessity to provide the elderly with balanced and functional nutrition aimed to maintain healthy aging and prevent diseases and, at the same time to cope with the special needs of people with masticatory and swallowing dysfunctions. This study outlines the current situation with elderly-oriented foods in Russia and the rapidly aging Japan. The study demonstrates that in Japan, there is a regulation system and commercial products tailored for older people, particularly those with dysphagia and/or need for special nutrition. However, providing appetizing and healthful products with a modified texture for the safe and nutritious diet of seniors remains an unresolved issue for the food industry in both countries. The study presents basic physiological disorders associated with food intake and specific aging-related nutritional needs to be considered when developing food for the elderly. Qualification of texture-modified products is given. A review of the recent research indicates that high pressure technology has feasible potential in developing healthy foods, including processed meat and fish products with reduced content of food additives, foods for the aging population, and people with dysphagia.