Nutritional Digestibility and Gastrointestinal Function in Aging Populations
Summary
Ageing is accompanied by progressive alterations in the structure and function of the gastrointestinal tract, leading to reduced digestive efficiency and nutrient absorption. Mechanical breakdown of food becomes less effective as dental health and chewing strength decline, while gastric secretions and enzymatic activities diminish, resulting in slower gastric emptying and higher intragastric pH. Intestinal transit may be delayed and mucosal integrity compromised, contributing to malabsorption of proteins, fats, carbohydrates and micronutrients. Changes in the composition and activity of the gut microbiota further influence the bioavailability of vitamins and polyphenols and modulate immune and metabolic health. These physiological shifts, together with diminished appetite and sensory perception, increase the risk of malnutrition, sarcopenia and associated comorbidities such as osteoporosis and impaired immunity. Addressing these challenges requires a multidisciplinary approach encompassing tailored food design, reliable in vitro models to simulate ageing digestion and strategic incorporation of texture-modified, nutrient-dense products to maintain dietary adequacy and support healthy ageing trajectories.
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Nutritional Digestibility and Gastrointestinal Function in Aging Populations publication trend
The graph below shows the total number of articles in nutritional digestibility and gastrointestinal function in aging populations across all publications each year (not limited to Nature Index journals).
Technical terms
Nutritional digestibility: The proportion of ingested nutrients that is effectively broken down and absorbed by the gastrointestinal tract.
Gastrointestinal motility: The coordinated muscle contractions that propel food through the digestive system.
In vitro digestion model: A laboratory simulation of human gastrointestinal conditions used to assess food breakdown and nutrient release.
Bioavailability: The fraction of a nutrient that is absorbed and available for utilisation by the body.
Dysphagia: Difficulty in swallowing that can impair safe ingestion of foods and liquids, common in older adults.
References
- Pathways in formulating foods for the elderly. Food Research International (2024).
- Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread. LWT (2023).
- Understanding the gastrointestinal tract of the elderly to develop dietary solutions that prevent malnutrition. Oncotarget (2015).
- Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus. Food & Function (2023).
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