Sensory impairment as a natural result of aging & potential product development strategies

Master of ScienceFood Science InstituteKadri KoppelOver the next 10 years, a generational group known as the Baby Boomers will become America’s senior citizens and account for 22% of the country’s population but this demographic is generally overlooked. This demographic largely wants to maintain a good quality of life and age in a healthy manner, but aging comes with many challenges that may shade their experiences. Sensory impairment is one of these challenges that changes their experience of food products and may cause some older adults to develop eating habits that may not align with developing medical conditions. This review addresses prevalence and severity of impairment for each of the five senses and the role of texture as humans age, such as the decline of olfactory acuity and the increase in basic taste thresholds. Despite the heterogenous impact of sensory impairment on older adults and the alterations to sensory perception of foods, it is not associated with reduced food liking. Consumers’ opinions of foods and their choice of foods are based on a variety of information beyond sensory attributes of products. It is the complex combination of expectations, context as well as the sensory attributes perceived. The food industry can implement a combination of intrinsic and extrinsic strategies to help older adults overcome age-related sensory decline to make food choices that promote healthy aging. Additional research should focus on the influence on context, such as health claims and eating situations, and understanding food textures that benefit older adults with poor dental health. Food products should be evaluated holistically, from packaging to last bite, to better guide and encourage food purchase, consumption, and liking towards healthy aging among older adults