POSSIBILITIES AND CHALLENGES OF NUTRITION IN THE AGEING POPULATION: POSSIBILITIES AND CHALLENGES OF NUTRITION IN THE AGEING POPULATION Prof. Kaisa Poutanen University of Kuopio Food and Health Research Centre Brussels 4 November 2004


THE AMOUNT OF OLDER PEOPLE IS INCREASING RAPIDLY: THE AMOUNT OF OLDER PEOPLE IS INCREASING RAPIDLY Children (0-14 years) Older (over 60 years) World More developed regions Europe


INTRODUCTION: INTRODUCTION The number of the aged increases rapidly also in Finland and in Kuopio ¼ of the population will be over 65 years in 2030 Over 65 year old consume, on average, four times as much healthcare resource as younger people (OECD estimate).  the costs of social and healthcare increases


THE NUMBER OF THE ELDERLY (65-74 YEARS OLD) IN KUOPIO; TOTAL NUMBER OF INHABITANTS 88 000 : THE NUMBER OF THE ELDERLY (65-74 YEARS OLD) IN KUOPIO; TOTAL NUMBER OF INHABITANTS 88 000 Prediction in 2002 5162 (5.9 %) 10770 (10.8 %) Kuopion väestöennuste 2003-2030


THE NUMBER OF THE ELDERLY IN KUOPIO OVER 70 YEARS OLD: THE NUMBER OF THE ELDERLY IN KUOPIO OVER 70 YEARS OLD Prediction in 2000 6682 (7.6 %) 10730 (10.7 %) Kuopion väestöennuste 2003-2030


THE AGEING CHALLENGES: THE AGEING CHALLENGES How to maintain abilities with advancing age? How to live long – well? How to reduce healthcare costs ? Optimal, normal, or detrimental ageing ? What can food do ?


CONCERNS OF AGEING: CONCERNS OF AGEING Cardiovascular health Gut health Blood sugar levels Weight loss Eye health The menopause Osteoporosis Cognitive health Ref. New Nutrition Business, Feb. 2003, 23-28.


THE ELDERLY ARE A HETEROGENIC GROUP: THE ELDERLY ARE A HETEROGENIC GROUP Some of the elderly are malnourished, in a risk of malnutrition or obese, exercise little, have many diseases and a lot of medication, and have a decreased function ability Some elderly are active, energetic and healthy  challenges for developing the nutrition for the elderly!


CHALLENGES: CHALLENGES Ageing effects on gastrointestinal function Sensory perception ( food choice), food digestibility, gut function Smaller need of energy due to decreased physical activity and slower basic metabolism (2% / 10 years) How to assure the uptake of adequate nutrients (such as D-vitamin) How to get enough, but not too much, energy? Interactions between medication, diseases and nutrition Dietary status and general capability are interrelated Social background, such as living alone influences eating habits


FACTORS THAT INFLUENCE THE NUTRITIONAL STATUS OF THE ELDERLY: ENERGY INTAKE AND/ OR EXPENDITURE DECREASES  HIGHER DEMANDS FOR THE NUTRIENT CONTENT OF THE DIET Sight Taste Smell Teeth Memory Body composition Ability to move Etc. Depression Lonelyness Heart disease Diabetes Osteoporosis etc. FACTORS THAT INFLUENCE THE NUTRITIONAL STATUS OF THE ELDERLY


ORIGINAL U.S. FOOD GUIDE PYRAMID: ORIGINAL U.S. FOOD GUIDE PYRAMID Fats, oils & sweets USE SPARINGLY Bread, cereal, rice & pasta group 6-11 SERVINGS Ref. Russell et al. 1999. J. Nutr. 129: 751-753. Milk, yoghurt & cheese group 2-3 SERVINGS Vegetable group 3-5 SERVINGS Meat, poultry, fish, dry beans, eggs, and nut group 2-3 SERVINGS Fruit group 2-4 SERVINGS


MODIFIED FOOD PYRAMID FOR 70+ ADULTS: MODIFIED FOOD PYRAMID FOR 70+ ADULTS Fats, oils & sweets USE SPARINGLY Bread, cereal, rice & pasta group ≥ 6 SERVINGS Ref. Russell et al. 1999. J. Nutr. 129: 751-753. Milk, yoghurt & cheese group 3 SERVINGS Vegetable group ≥ 3 SERVINGS Meat, poultry, fish, dry beans, eggs, and nut group ≥ 2 SERVINGS Calsium, vitamin D & B12 SUPPLEMENTS F= Fibre F F F F Water ≥ 8 SERVINGS Fruit group ≥ 2 SERVINGS


IMPORTANT ISSUES IN THE NUTRITION OF ELDERLY : IMPORTANT ISSUES IN THE NUTRITION OF ELDERLY Extra attention should be paid on The nutrient density of the diet Foods or food products rich in fiber Sufficient amount of liquids, especially water Sufficient vitamin D and folate intake The less energy one gets, the more important the food choices are


Slide14: + + = Sensory quality Health effects The composition and the characteristics of the food NUTRITION SERVICES FOR THE ELDERLY Package techniques Information technology


KUOPIO CENTRE FOR GERIATRIC NUTRITION AND DRUG RESEARCH: Food and Health Research Centre Dept of Clinical Nutrition Pharmaceutical faculty Dept of Public Health and General Practice Companies City Research partners FOOD WELL-BEING OF ELDERLY DEVELOPS TESTS STUDIES PRODUCES KUOPIO CENTRE FOR GERIATRIC NUTRITION AND DRUG RESEARCH HELATH TECHNOLOGY DRUGS HEALTH CARE AND SERVICES KUOPIO CENTRE FOR GERIATRIC NUTRITION AND DRUG RESEARCH


KUOPIO CENTRE FOR GERIATRIC NUTRITION AND DRUG RESEARCH: Participating units in the University of Kuopio Department of Clinical Nutrition Food and Health Research Centre Faculty of Pharmacy Department of Public Health and General Practice The centre will start as a 2-year networking project in close collaboration with the city of Kuopio KUOPIO CENTRE FOR GERIATRIC NUTRITION AND DRUG RESEARCH


POSSIBILITIES: POSSIBILITIES The elderly are an increasing group of consumers interested in their well-being  Developing nutrition-related products and services spesificly to this group Improving the nutritional status and the functionality of the elderly through intensified nutrition / nutritional guidance  Decreased health care costs as a long-term goal Synergism in medication and nutrition  Holistic treatment


Slide18: OBJECTIVES OF THE STARTING RESEARCH CENTRE GOALS: Good old age Imroved practices  Innovations in nutrition, medication and services  Piloting platform ELDERLY TREATMENT & SERVICES MEDICATION & DISEASES FOOD HEALTH TECHNOLOGY


WHAT COULD WE ACHIEVE? : WHAT COULD WE ACHIEVE? Individual: Tools to increase well-being and reduce the risk of diseases Society: Cost-effective ways of promoting public health Industries New, even global business opportunities