Translating knowledge into dietetic practice: a Functional Foods for Healthy Aging Toolkit

2014 ◽  
Vol 39 (5) ◽  
pp. 600-603
Author(s):  
Alison M. Duncan ◽  
Hilary A. Dunn ◽  
Laura M. Stratton ◽  
Meagan N. Vella
Keyword(s):  
Older Adults ◽  
Functional Food ◽  
Healthy Aging ◽  
Functional Foods ◽  
Disease Risk ◽  
Food Product ◽  
Health Claims ◽  
Omega 3 ◽  
Age Related ◽  
Demand For Health

The advance of functional foods has evolved because of research linking functional foods to health, a regulatory environment that allows health claims on foods, and consumer demand for health-promoting food products. Among consumers, the rapidly growing older adult segment is poised to benefit from functional foods because of age-related health issues that are linked to food and health. Registered Dietitians (RDs) are recognized as food and nutrition experts and are well positioned to communicate the benefits of functional foods. The Functional Foods for Healthy Aging Toolkit was developed to provide guidance and resource materials to assist RDs in communicating with older adults about functional foods. The toolkit provides background on functional foods, including definitions, regulations, and case studies of functional food product labels. The role of functional foods in Canada’s aging demographic is examined and the relevance to disease risk is discussed. The toolkit is appended with educational resource sheets on common functional food bioactives, including antioxidants, dietary fibre, omega-3 fatty acids, plant sterols, prebiotics, and probiotics. This publicly available toolkit can help RDs and other healthcare professionals in their interactions with older adults to maximize the value and health benefits that dietary inclusion of functional foods can offer.

scholarly journals Functional foods: concepts and application to inulin and oligofructose

2002 ◽  
Vol 87 (S2) ◽  
pp. S139-S143 ◽  
Author(s):  
Marcel B. Roberfroid
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Scientific Data ◽  
The Body ◽  
Health Claims ◽  
Potential Health ◽  
Function Type ◽  
Food Components

A food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way which is relevant to either the state of well-being and health or the reduction of the risk of a disease. Health claims are expected to be authorized for functional foods based either on enhanced function (type A claim) or disease risk reduction (type B claim). Their development is a unique opportunity to contribute to the improvement of the quality of the food offered to consumer's choice for the benefit of his well-being and health. But only a rigorous scientific approach producing sound data will garantee its success. The functional food components that are discussed in the proceedings of the 3rd ORAFTI Research Conference are the inulin-type fructans, natural food components found in miscellaneous edible plants. They are non-digestible oligosaccharides that are classified as dietary fiber. The targets for their functional effects are the colonic microflora that use them as selective ‘fertilizers’; the gastrointestinal physiology; the immune functions; the bioavailability of minerals; and the metabolism of lipids. Potential health benefits may also concern reduction of the risk of some diseases like intestinal infections, constipation, non-insulin dependent diabetes, obesity, osteoporosis or colon cancer. The present proceedings review the scientific data available and, by reference to the concepts in functional food science, they assess the scientific evidence which will be used to substantiate health claims.

Activity Engagement in Cognitive Aging: A Review of the Evidence

2013 ◽  
Vol 23 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Yvonne Rogalski ◽  
Muriel Quintana
Keyword(s):  
Older Adults ◽  
Cognitive Decline ◽  
Cognitive Aging ◽  
Social Activity ◽  
Current Evidence ◽  
Omega 3 ◽  
Neuroprotective Effects ◽  
Activity Engagement ◽  
Age Related ◽  
Age Related Cognitive Decline

The population of older adults is rapidly increasing, as is the number and type of products and interventions proposed to prevent or reduce the risk of age-related cognitive decline. Advocacy and prevention are part of the American Speech-Language-Hearing Association’s (ASHA’s) scope of practice documents, and speech-language pathologists must have basic awareness of the evidence contributing to healthy cognitive aging. In this article, we provide a brief overview outlining the evidence on activity engagement and its effects on cognition in older adults. We explore the current evidence around the activities of eating and drinking with a discussion on the potential benefits of omega-3 fatty acids, polyphenols, alcohol, and coffee. We investigate the evidence on the hypothesized neuroprotective effects of social activity, the evidence on computerized cognitive training, and the emerging behavioral and neuroimaging evidence on physical activity. We conclude that actively aging using a combination of several strategies may be our best line of defense against cognitive decline.

scholarly journals Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore

2017 ◽  
Vol 5 (2) ◽  
Author(s):  
Rao Sanaullah Khan ◽  
Saw Lin Kiat ◽  
John Mark Grigor
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Functional Food ◽  
Product Innovation ◽  
Functional Foods ◽  
Food Product ◽  
New Product ◽  
Group 2 ◽  
Food Product Development ◽  
Group 1

Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail.  The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date.  Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group was observed. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broad aims to collaborate, in comparison with food companies in Group 2.  This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in Singapore.  Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property protection practices irrespective of type of innovation activity. There is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing. 

scholarly journals A-03 The Brain–Body Connection in Aging Neurological Populations: Examining the Impact of Exercise and Sedentary Behavior on Brain Structure and Cognitive Functioning in Older Adults with Multiple Sclerosis

2020 ◽  
Vol 35 (6) ◽  
pp. 776-776
Author(s):  
C Roman ◽  
P Arnett
Keyword(s):  
Multiple Sclerosis ◽  
Older Adults ◽  
Graph Theory ◽  
Sedentary Behavior ◽  
Healthy Aging ◽  
Moderate Activity ◽  
Subcortical Structures ◽  
Negative Effects ◽  
Age Related ◽  
The Impact

Abstract Objective Advancements in treatments for multiple sclerosis (MS) have led to an increase in the number of older adults living with the disease. Exercise has been shown to be remarkably beneficial for “healthy aging,” while sedentary behavior has proved to have more deleterious effects. Despite evidence for the impact of these factors, their influence on older adults with MS is largely unknown. The current study utilizes volumetric measures and graph theory to investigate the relationship between physical activity/sedentary behavior, structural brain indices, and cognition in older adults with MS. Method Twenty-seven older adults (55+) with MS were scanned during a structural MRI protocol and cognitively evaluated using the Multiple Sclerosis Functional Composite and Symbol Digit Modalities Test. Graph theory metrics were calculated to examine white matter network properties. FreeSurfer was used to calculate volumes for subcortical structures. Exercise was quantified as the ‘days per week engaged in moderate activity,’ while sedentary behavior was measured as ‘hours per day sitting.’ Results Multiple regression interaction analyses were conducted. Results showed an exercise by age interaction, such that exercise protected against the negative effects of age on thalamic volume and assortivity. Hours sitting per day was shown to add to the negative effects of aging on structural networks even after controlling for exercise. Lastly, exercise was observed to be protective against age-related cognitive decline in this sample. Conclusions This is one of the first studies to examine exercise/sedentariness and brain indices in older adults with MS, pointing to possible brain altering and protective interventions for this group.

scholarly journals Older Adults’ Awareness and Knowledge of Beans in Relation to Their Nutrient Content and Role in Chronic Disease Risk

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2680 ◽  
Author(s):  
Doma ◽  
Farrell ◽  
Leith-Bailey ◽  
Soucier ◽  
Duncan
Keyword(s):  
Older Adults ◽  
Chronic Disease ◽  
Dietary Fibre ◽  
Healthy Aging ◽  
Disease Risk ◽  
Nutrient Content ◽  
Community Dwelling ◽  
Heart Health ◽  
Chronic Disease Risk ◽  
Total Fat

Awareness and knowledge of nutrient-dense foods are important for older adults to help them make dietary choices that support a food-first approach to healthy aging. This is especially important since age is a major risk factor for chronic disease and the proportion of older adults in North America is increasing. Beans can contribute to a food-first approach to healthy aging as they are nutrient-dense and can reduce the risk of chronic diseases. However, studies exploring awareness and knowledge of beans in older adults are lacking. Therefore, the aim of this study was to explore older adults’ awareness of beans in relation to their nutrient content and role in chronic disease risk. Community-dwelling older adults (≥65 years old) were recruited and completed a validated researcher-administered questionnaire (n = 250), which was followed by 10 focus groups (n = 49). Results showed that the majority of older adults considered beans as a healthy food and thought consuming them could improve their health (99.2% and 98.0%, respectively); however, only 51.2% were bean consumers. While the majority (83.6%) of older adults were aware that a serving of beans is high in dietary fibre, bean consumers were significantly more likely to think that consuming beans could improve health areas related to dietary fibre including body weight management and constipation. Furthermore, most (84.8%) older adults thought consuming beans could improve heart health; however, bean consumers were significantly more likely to be aware that one serving of beans is low in nutrients relevant to heart health including total fat, saturated and trans fat as well as cholesterol. This research can help to inform healthcare professionals and public health agencies to create specific dietary strategies focusing on increasing older adults’ awareness and knowledge of beans in relation to their nutrient profile and role in promoting health.

scholarly journals Age-related Neural Changes during Memory Conjunction Errors

2010 ◽  
Vol 22 (7) ◽  
pp. 1348-1361 ◽  
Author(s):  
Kelly S. Giovanello ◽  
Elizabeth A. Kensinger ◽  
Alana T. Wong ◽  
Daniel L. Schacter
Keyword(s):  
Older Adults ◽  
Young Adults ◽  
Healthy Aging ◽  
Parahippocampal Gyrus ◽  
Neural Basis ◽  
Laboratory Procedure ◽  
Conjunction Errors ◽  
Age Related ◽  
Memory Distortions ◽  
Memory Conjunction Errors

Human behavioral studies demonstrate that healthy aging is often accompanied by increases in memory distortions or errors. Here we used event-related fMRI to examine the neural basis of age-related memory distortions. We used the memory conjunction error paradigm, a laboratory procedure known to elicit high levels of memory errors. For older adults, right parahippocampal gyrus showed significantly greater activity during false than during accurate retrieval. We observed no regions in which activity was greater during false than during accurate retrieval for young adults. Young adults, however, showed significantly greater activity than old adults during accurate retrieval in right hippocampus. By contrast, older adults demonstrated greater activity than young adults during accurate retrieval in right inferior and middle prefrontal cortex. These data are consistent with the notion that age-related memory conjunction errors arise from dysfunction of hippocampal system mechanisms, rather than impairments in frontally mediated monitoring processes.

scholarly journals European consumers and health claims: attitudes, understanding and purchasing behaviour

2012 ◽  
Vol 71 (2) ◽  
pp. 229-236 ◽  
Author(s):  
Josephine M. Wills ◽  
Stefan Storcksdieck genannt Bonsmann ◽  
Magdalena Kolka ◽  
Klaus G. Grunert
Keyword(s):  
Positive Attitude ◽  
Disease Risk ◽  
Health Effect ◽  
Health Claims ◽  
The European Union ◽  
Omega 3 ◽  
Nutritional Knowledge ◽  
Positive Health ◽  
Functional Ingredient ◽  
Purchasing Behaviour

Health claims on food products are often used as a means to highlight scientifically proven health benefits associated with consuming those foods. But do consumers understand and trust health claims? This paper provides an overview of recent research on consumers and health claims including attitudes, understanding and purchasing behaviour. A majority of studies investigated selective product–claim combinations, with ambiguous findings apart from consumers’ self-reported generic interest in health claims. There are clear indications that consumer responses differ substantially according to the nature of carrier product, the type of health claim, functional ingredient used or a combination of these components. Health claims tend to be perceived more positively when linked to a product with an overall positive health image, whereas some studies demonstrate higher perceived credibility of products with general health claims (e.g. omega-3 and brain development) compared to disease risk reduction claims (e.g. bioactive peptides to reduce risk of heart disease), others report the opposite. Inconsistent evidence also exists on the correlation between having a positive attitude towards products with health claims and purchase intentions. Familiarity with the functional ingredient and/or its claimed health effect seems to result in a more favourable evaluation. Better nutritional knowledge, however, does not automatically lead to a positive attitude towards products carrying health messages. Legislation in the European Union requires that the claim is understood by the average consumer. As most studies on consumers’ understanding of health claims are based on subjective understanding, this remains an area for more investigation.

scholarly journals The Roles of the Gut Microbiota and Chronic Low-Grade Inflammation in Older Adults With Frailty

2021 ◽  
Vol 11 ◽  
Author(s):  
YuShuang Xu ◽  
XiangJie Liu ◽  
XiaoXia Liu ◽  
Di Chen ◽  
MengMeng Wang ◽  
...  
Keyword(s):  
Older Adults ◽  
Gut Microbiota ◽  
Chronic Inflammation ◽  
Healthy Aging ◽  
Low Grade ◽  
Age Related ◽  
Composition Structure ◽  
Low Grade Inflammation

Frailty is a major public issue that affects the physical health and quality of life of older adults, especially as the population ages. Chronic low-grade inflammation has been speculated to accelerate the aging process as well as the development of age-related diseases such as frailty. Intestinal homeostasis plays a crucial role in healthy aging. The interaction between the microbiome and the host regulates the inflammatory response. Emerging evidence indicates that in older adults with frailty, the diversity and composition structure of gut microbiota are altered. Age-associated changes in gut microbiota composition and in their metabolites contribute to increased gut permeability and imbalances in immune function. In this review, we aim to: identify gut microbiota changes in the aging and frail populations; summarize the role of chronic low-grade inflammation in the development of frailty; and outline how gut microbiota may be related to the pathogenesis of frailty, more specifically, in the regulation of gut-derived chronic inflammation. Although additional research is needed, the regulation of gut microbiota may represent a safe, easy, and inexpensive intervention to counteract the chronic inflammation leading to frailty.

scholarly journals Functional Foods and Human Health: An Overview

2021 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Waseem Khalid ◽  
Rabia Shabir Ahmad ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Functional Role ◽  
Functional Foods ◽  
Food Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Ingredients ◽  
Functional Components ◽  
Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

scholarly journals Fronto-striatal Functional Connectivity Supports Reward-Enhanced Memory in Older Adults

2019 ◽  
Author(s):  
Holly J. Bowen ◽  
Jaclyn H. Ford ◽  
Cheryl L. Grady ◽  
Julia Spaniol
Keyword(s):  
Older Adults ◽  
Functional Connectivity ◽  
Healthy Aging ◽  
Inferior Frontal Gyrus ◽  
Neural Mechanisms ◽  
Neural Activation ◽  
Younger Adults ◽  
Age Related ◽  
High Reward ◽  
Neural Underpinnings

AbstractBoth younger and older adults prioritize reward-associated stimuli in memory, but there has been little research on possible age differences in the neural mechanisms mediating this effect. In the current study, we examine neural activation and functional connectivity in healthy younger and older adults to test the hypothesis that older adults would engage prefrontal regions to a greater extent in the service of reward-enhanced memory. While undergoing MRI, target stimuli were presented after high or low-reward cues. The cues indicated the reward value for successfully recognizing the stimulus on a memory test 24-hours later. We replicated prior findings that both older and younger and adults had better memory for high compared to low-reward stimuli. Critically, in older, but not younger adults, this enhanced subsequent memory for high-reward items was supported by greater connectivity between the caudate and bilateral inferior frontal gyrus. The findings add to the growing literature on motivation-cognition interactions in healthy aging, and provide novel evidence of an age-related shift in the neural underpinnings of reward-motivated encoding.

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