On the morning of Tuesday, November 4, the hybrid seminar “Strategies for Improving the Diet of Older Adults” was held at the Center for Postgraduate Studies and Continuing Education at the University of Santiago, Chile (USACH). The event brought together food science researchers, students, and professionals in the field of geriatric nutrition to address the critical challenges associated with improving nutrition and eating habits in older adults.
The presentation was given by Spanish scientist Dr. Amparo Tárrega, a researcher at the Institute of Agrochemistry and Food Technology (IATA–CSIC) and a specialist in sensory perception and oral processing. Dr. Tárrega presented various research-backed strategies for improving the diet quality of older adults and people with chewing difficulties, often known as dysphagia.
"We have been working on this issue for years, because the aging population is growing rapidly, and the need for adapted foods is becoming increasingly evident. The challenge is great, since it is not enough for a product to be nutritious; it must also be pleasant, with good flavor and a comfortable texture for those who have difficulty chewing or swallowing (dysphagia). Achieving this balance is extremely complex and requires research into how food is processed in the mouth and how this experience influences the act of eating," said Dr. Amparo Tárrega.
For Chile, the demographic situation highlights this urgency, as according to data from the National Institute of Statistics (INE), the 2024 census showed that the percentage of people aged 65 and over reached 14% (a figure which has more than doubled since the 6.6% recorded in 1992). This marks a significant demographic shift, coinciding with a decrease in the percentage of people aged 14 or younger, from 29.4% in 1992 to 17.7% in 2024.
In this context, concrete efforts are already underway to address this nutrition challenge. Dr. Carla Arancibia (USACH) leads the Fondecyt Regular project, which seeks to develop protein-, vitamin D-, and omega fatty acid-enriched gel desserts specifically designed to facilitate swallowing and ensure adequate nutritional intake in older adults.
"The collaboration with Amparo arises precisely because we need to understand how saliva and oral processing influence the texture and acceptability of these gel desserts. Her experience in sensory techniques adapted for older adults allows us to move toward products that are truly comfortable and enjoyable to consume," said Dr. Carla Arancibia.
Currently, the Fondecyt project is in its third and final year of implementation, focused on conducting sensory tests with older adult participants to evaluate the acceptability and oral comfort of the specially developed nutritional gel desserts.
“Our next step is to move towards a scaling-up phase, either by applying for funds such as FONDEF or by establishing industry partnerships to take the products to a pilot plant. The idea is that this USACH research does not remain in the laboratory, but ultimately reaches those who need it and contributes to improving their diet and quality of life,” concluded Dr. Carla Arancibia.