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The population is ageing rapidly, and no one should be left behind. Ensuring that everyone can reach their full potential with dignity, equality, and in a healthy environment is the goal—and health is a key piece of that equation.
People want to maintain good health and quality of life as they age, and in this regard, nutrition plays a fundamental role. After all, diet and nutritional status influence both the prevention and treatment of the various conditions that tend to appear and increase with age.
A good nutritional status is essential for good health, but we must not forget that the older population is highly heterogeneous, with varying needs and many factors influencing their nutritional condition.
One issue that directly affects food intake (and, consequently, nutritional status) is dysphagia: difficulty swallowing, when the safe transfer of food or liquids from the mouth to the stomach is impaired. Although dysphagia can result from other conditions such as cancer, it is more prevalent among older adults.
According to a study by Fundamed, more than two million people in Spain suffer from dysphagia, and approximately 90% of those affected are neither diagnosed nor properly treated. When broken down further, prevalence rates can reach up to 47% among frail elderly patients hospitalized due to acute illness.
Foods designed for people with dysphagia must be soft, break down into small particles (maximum 1.5 mm), and have a moist, cohesive texture that is easy to swallow. This does not mean they should be limited to purées. On the contrary, a good eating experience should also be appealing (as explained below). Products must also be adapted according to the dysphagia levels defined by the International Dysphagia Diet Standardisation Initiative (IDDSI).
The IDDSI initiative aims to establish common terminology for dysphagia-friendly foods, as well as simple, quick, and practical testing methods that can be easily implemented in daily practice to ensure safe food adaptation. Through the IDDSI Academy, an international pilot training has been conducted, attended by AZTI alongside researchers, speech therapists, dietitians, and chefs.
From a nutritional perspective, these foods must be enriched to compensate for potential deficiencies. The goal is to develop products that maximise nutritional value, delivering high levels of macro- and micronutrients (minerals, vitamins, proteins, superfoods, and others) in every intake. Essential components include unsaturated fatty acids (omega-3, DHA/EPA), high-quality protein, minerals such as calcium, magnesium, zinc, and selenium, vitamins D, A, C, E, B6 and B12, and fibre.
Finally, the sensory aspect should not be overlooked. Products must be pleasant, with adapted flavours and aromas to enhance acceptability. Texture is closely linked to sensory experience, and innovation in this area is key to creating appealing products that stimulate appetite and avoid monotony. In this context, consumer panels are a valuable tool in product development.
As mentioned, most dysphagia patients belong to the senior population (aged 55 and over). Therefore, when designing specific products, the following aspects should also be considered:
