Food Preferences in the Elderly: Molecular Basis

A close relationship exists between nutritional status and health in the elderly. Changes in body composition (in particular sarcopenia) together with chronic diseases, multiple medications, cognitive impairment, depression, and social isolation can act synergistically with the decline in digestive, olfactory and salivary functions as well as in hormonal profile, affecting the nutritional status. Senile anorexia may predispose elderly subjects to protein energy malnutrition which is associated with functional impairment (due to impaired muscle function and/or decreased bone mass), comorbidity (related to immune dysfunction, anemia, reduced cognitive function, poor wound healing), delayed recovery from acute events, and increased mortality.Physiological modifications (impairment of gastrointestinal function, modified satiating effects of different macronutrients, downregulation of signaling proteins and hormones) may lead to reduced energy and/or nutrient intake. In particular modifications of chemosensory functions (distortion of tasting and olfactory function) may induce important changes in food preferences in the elderly. Moreover, modifications of clinical and nutritional status (impairment of functional status, cognitive decline) together with motivations and perceived barriers may represent an important determinant of food choices