Food for a lifetime: the role of nutrition in healthy ageing

With such diversity in diets across Europe, from the fruit- and vegetable-rich Mediterranean diet (3) to the more processed diets common in northern Europea (4), food systems solutions must be developed to work for people both holistically and locally. Whether it be through localised education programmes or alternative food products adapted for regional markets, innovation holds the key to ensuring a lifetime of food can be both healthy and sustainable for all.

1. Personalised and targeted nutrition

Tailored dietary advice based on individual health profiles and groups of people who share common characteristics can significantly impact health outcomes in later years. Personalised nutrition solutions can consider individual genetics, lifestyle, and health status; while targeted nutrition solutions use demographic factors such as age, gender and health conditions, ensuring dietary recommendations are effective and sustainable. While there are some concerns among consumers around data privacy, human connection and flexibility when it comes to personalised nutrition (5), there is a general consensus that it can truly benefit people’s wellbeing and health when done right.

Innovators such as the team at NutriLeads are developing ingredients that have clinically proven health benefits for specific consumer groups. Their natural ingredients support physiological processes in the human body that can support healthy ageing and modulate the gut microbiome. An example ingredient is Xtramune™, a carrot-derived fibre that supports immune function and increases resistance to respiratory infections.

2. Reformulation

Reformulating existing food products to enhance their nutritional profile is a powerful strategy in tackling diet-related health issues. By reducing sugar, salt, and unhealthy fats while boosting fibre, vitamins, and minerals, food producers can help mitigate the risk of chronic diseases later in life.

Startup DouxMatok, for example, has developed a platform of technologies that can enhance the flavour profile of food products while simultaneously reducing sugar levels. DouxMatok’s reformulation process can facilitate a sugar reduction of over 40% while providing 100% sweetness in applications such as baked goods, chocolates, spreads and cereal bars. DouxMatok is currently scaling up production in Europe and the USA and is diversifying their product range to also include beverages.

The EU has embarked on funding initiatives aimed at reformulating food products tailored for the elderly population. One such initiative, the OPTIFEL project, addresses the specific needs and preferences of seniors, including their ability to chew and differentiate flavours. The project also considers factors like portion sizes, packaging, preparation skills, and environmental impact. The goal is to create food products that are both appealing and accessible to older adults while promoting health and sustainability. These products, primarily made from apples or carrots, are designed to enhance the quality of life for seniors, making mealtime enjoyable and helping them maintain their independence longer.

3. Protein diversification

Protein, one of the three major ‘macronutrients’, is undoubtedly an important part of a healthy diet, involved in crucial biochemical functions of the human body including growth, development, and tissue repair (6). However, with a growing population, current production and consumption habits have become unsustainable, and some alternatives are not as healthy as they set out to be. Meat is considered one of the primary sources of protein and, with the global livestock industry emitting around 12% of all anthropogenic greenhouse gas emissions and demand for terrestrial animal products predicted to increase by 20% by 2050 (7), it is clear change is urgently needed. High intake of processed meat is also linked with various risk factors linked with non-communicable diseases (NCDs) (8). Protein diversification means healthy and nutritious sources of proteins including legumes, nuts and vegetables can support a balanced diet for everyone, all while being sustainable.

The EIT Food Protein Diversification Think Tank has set out to make this an accessible reality for everyone. As a neutral, independent body, the Think Tank engages all stakeholders of the food system in structured discussions to identify gaps, barriers, and opportunities and to co-create evidence-based roadmaps recommendations for policies on protein diversification. The Think Tank’s vision is that by 2050 all Europeans should have access to a diet with appealing and affordable protein that is sustainable, resilient, healthy, and safe (9).

To accelerate the production of healthy, sustainable proteins, the EU has also committed to delivering a comprehensive Protein Strategy. This will include encouraging the domestic production of protein-rich crops, diversifying available protein sources for food and feed and providing greater efficiency and circularity in the way food is produced and consumed (10).

4. Education and learning

Providing the necessary resources and information for people to feel empowered in their dietary decision-making is also a key route to improving healthy ageing. Whether it be accessible online resources such as FutureLearn or tailored programmes for children like FoodEducators, education can help to create conscious consumers at all ages, inspiring and equipping them to lead healthier and more sustainable lives.

While there is no standardised approach to embedding food and nutrition in school curriculums, some countries are thought to be leading the way, ensuring nutrition is taught as a standalone topic from a young age. Norway, for example, focuses on food as a central focus topic, whereas other countries include food in parallel with other subjects that have a different central learning focus (11).

Advancing industry skills can also ensure food systems stakeholders are fully equipped with the knowledge and resources they need to promote healthy ageing in their work, particularly on regional and local levels. This can be achieved through embedding a culture of underpinning skills, whereby industry stakeholders are trained in fundamental competencies including critical thinking, problem-solving and adaptability. Find out more about underpinning skills in the food system.

While an unhealthy diet can undoubtedly lead to challenges later in life, with 60% of consumers thinking food has an “extremely significant” influence on NCDs such as obesity and diabetes (8), the true cost of not having a healthy diet extends beyond personal health, impacting societal healthcare systems and economic productivity. Cardiovascular disease alone results in estimated direct losses of €217 billion within the EU each year (8). However, with a multi-faceted approach that includes personalised nutrition, innovative food solutions, education, and collaboration, we can address health-related challenges through the power of food and nutrition. By promoting balanced diets, active lifestyles, and self-care tailored to individual needs, we can help people across Europe age healthily, ensuring their golden years are vibrant and fulfilling.

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References

1. WHO: Ageing
2. G Grosso, M Di Cesare, Dietary factors and non-communicable disease risk in Europe: evidence for European nutritional guidelines?, European Journal of Public Health, Volume 31, Issue Supplement_3, October 2021, ckab164.185, https://doi.org/10.1093/eurpub/ckab164.185
3. European Commission: CORDIS: Study shows the Mediterranean diet does the body good
4. Mertens E, Colizzi C, Peñalvo JL. Ultra-processed food consumption in adults across Europe. Eur J Nutr. 2022 Apr;61(3):1521-1539. doi: 10.1007/s00394-021-02733-7. Epub 2021 Dec 3. PMID: 34862518; PMCID: PMC8921104.
5. EIT Food Consumer Observatory: Consumer perceptions on personalised nutrition
6. Harvard Health: When it comes to protein, how much is too much?
7. FAO: New FAO report maps pathways towards lower livestock emissions
8. EIT Food: Healthier Lives Through Food
9. EIT Food: Protein Diversification Think Tank Policy Brief on Accelerating Protein Diversification for Europe
10. European Parliament: EU Protein Strategy
11. Smith K, Wells R, Hawkes C. How Primary School Curriculums in 11 Countries around the World Deliver Food Education and Address Food Literacy: A Policy Analysis. Int J Environ Res Public Health. 2022 Feb 11;19(4):2019. doi: 10.3390/ijerph19042019. PMID: 35206208; PMCID: PMC8871606.