European older adults' acceptability of and preferences for protein fortification - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
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European older adults' acceptability of and preferences for protein fortification


As we age, a decrease in our food intake combined with specific age-related eating complications reduce intake below recommendations. Oral nutritional supplements can be used to improve intake of protein, however, if nutritional interventions are to be effective in the long run, they must be desirable to older adults for the benefits to be seen. Adoption rates are likely to be much higher for solutions that promote eating pleasure, cater for personal preferences and are adaptable to eating patterns. As such, at-home protein-fortification of foods could empower older adults to take a personalised approach to their nutrition, without requiring a large behavioural change. To explore older adults (aged 70+) acceptability and preferences for at-home protein fortification, European project Fortiphy, led co-creation studies with older adults from France, Norway and the UK. Discussions held with older adults (n = 37) and carers of older adults (n = 15) contributed to the development of high-protein recipes which were then utilised in a home-use trial with older adults (n=158). Each recipe was paired with a questionnaire to rate the ease of preparation and liking, and an end-of-study questionnaire was provided to capture overall opinions and preferences. Findings from all countries showed that older adults did not feel they had a need to fortify their foods at this stage in their life. However, they were positive to the concept and provided numerous suggestions for how to turn barriers into opportunities. For example, older adults did not consume, and were less accepting of an unfamiliar protein source, like protein powder. However, opportunities to replace other powders (such as flour) with protein powders, for example in thickening stews and baking cakes, moderated these attitudes. Meals that were considered as preferred carriers for protein-fortification will be further discussed.
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hal-04210056 , version 1 (18-09-2023)


  • HAL Id : hal-04210056 , version 1


Rachel Smith, Lisa Methven, Miriam Clegg, Alexia Geny, Øydis Ueland, et al.. European older adults' acceptability of and preferences for protein fortification. 15. Pangborn Sensory Science Symposium: Meeting new challenges in a changing world, Aug 2023, Nantes, France. ⟨hal-04210056⟩
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