Older adults could benefit from a new research network which will explore new diets that meet their specific needs.
Food4Years will look at older peoples’ diets and seek to find new ways of tackling chronic malnutrition, which affects one in 10 older people.
Academics will work with consumers, business, charities and health professionals to deliver changes that promote both healthy and affordable diets.
The network is led by Dr Miriam Clegg, Associate Professor of Nutritional Sciences at the University of Reading, and in collaboration with researchers at the University of Birmingham, the University of Liverpool, and the University of Surrey.
Dr Clegg said:
“Older people face many barriers when trying to follow a balanced diet, and not nearly enough attention is given to what support, guidance and food products are available to help us positively change our diets as we age.
“As one in ten people over 65 are at a risk or experience malnutrition, this is an issue that has major implications for public health.
“It’s therefore crucial that networks like Food4Years are able to find a menu for changing the way we understand, promote and create food that is healthy, convenient and affordable.”
Incidence of chronic disease are increasing alongside an ageing population.
Many people are living with chronic conditions for longer and many of these conditions are linked to poor diet.
The network aims to look beyond extending life, instead promoting better wellbeing and quality of life within an extended lifespan.
Lisa Methven, Professor of Food and Sensory Science at the University of Reading, a co-investigator within the partnership said:
“As we get older it’s not only our nutritional needs that change – the way we perceive foods often changes too alongside our purchasing habits and food choices. Our new network creates the opportunity to bring expertise together and ensure food does enable healthier years.”
The Food4Years network is one of 11 new networks that aims to transform ageing research in the UK.
The project is funded with £2 million from the Biotechnology and Biological Sciences Research Council (BBSRC) and the Medical Research Council (MRC).
