Can Functional Foods Aid Graceful Ageing?

Rajinish Menon, CEO & Founder, Sukino Healthcare Solutions

As our lives unfold, our bodies undergo inevitable changes, particularly as we embrace our golden years. These physiological shifts impact our nutritional needs, presenting unique challenges in our quest to maintain optimal health. In this journey, functional foods emerge as a remarkable ally, offering sustenance and multiple health benefits tailored for ageing individuals.

Functional foods are nutritional powerhouses enriched with supplements or additional ingredients that enhance overall health. Originating in Japan in the 1980s, functional foods were born out of a necessity to address escalating healthcare costs and cater to the needs of an ageing population. The components of functional foods are diverse, ranging from carotenoids and dietary fibre to probiotics and phytoestrogens. These bioactive compounds, whether naturally occurring or added during production, are crucial in disease prevention and health optimisation. In the realm of functional foods, production methods are varied and innovative. Whether it’s fortification with micronutrients, elimination of harmful components, or enhancement of bioavailability, the goal remains consistent – to create foods that nourish and promote health and vitality.

Why Do Seniors Need Functional Foods?

Demographic data from the Office for National Statistics (ONS 2010) highlights a significant rise in the ageing population. In 1983, individuals aged 65–84 constituted 14 per cent of the population, rising to 18 per cent by 2033. The oldest age group (over 85) is projected to increase from 1.3 million in 2008 to 3.3 million by 2033 (ONS, 2010). The ageing process brings about physiological changes, leading to distinct nutritional requirements for older individuals compared to younger ones. For instance, those over 75 face a higher risk of malnutrition than obesity, and individuals over 60 would benefit from increased vitamin D intake. Despite these variations, current dietary recommendations fail to differentiate between different age groups of older people, neglecting the diverse nutritional needs of a 55-year-old versus an 80-year-old. Nutrition plays a pivotal role in sustaining the health of older individuals and averting diseases, especially chronic

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