ReviewCurrent research in food science2022
Food for the elderly based on sensory perception: A review.
Review in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
24 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Post-Pandemic Shifts in Sustainable Food Behavior: A Systematic Review of Emerging Consumer Trends.Nutrients · 2025Pooled it
- Detection of Signals for Smell and Taste Disorders Associated with Z-drugs: A Disproportionality Analysis of the FAERS Database.Oral health & preventive dentistry · 2026Article
- Article
- Swallowing dynamics of burdock treated with a chelating agent in patients with dysphagia.Scientific reports · 2026Article
- Sensory Deprivation and the Brain: Neurobiological Mechanisms, Psychological Effects, and Clinical Implications.Brain sciences · 2026Review
- Challenges to timely identify and treat anorexia in aging in the context of the Integrated Care for Older People (ICOPE) Program.JAR life · 2026Review
- The intake-adequacy gap in dysphagia nutrition: texture-modified foods, nutrient delivery and realised intake in older adults.Frontiers in nutrition · 2026Review
- Health-Promoting Potential of the Mediterranean Diet and Challenges for Its Application in Aging Populations.Nutrients · 2025Review
- 3D bioprinting of plant and animal cell-based hybrid food.Nature communications · 2025Article
- Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance.Foods (Basel, Switzerland) · 2025Article
- Unlocking the prebiotic carbohydrates: Insights into the types, preparation, health benefits and future utilizations of selected Indonesian exotic fruit seeds as a potential source of prebiotics.Food chemistry: X · 2025Review
- Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement.Food science & nutrition · 2025Review
- Article
- Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein.Foods (Basel, Switzerland) · 2024Article
- Factors Influencing Elderly Consumers' Preferences for Edible Gels: Insights from Slovakia.Gels (Basel, Switzerland) · 2024Article
- Nutrition and Selected Lifestyle Elements as a Tertiary Prevention in Colorectal Cancer Patients.Nutrients · 2024Article
- Article
- Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins.Gels (Basel, Switzerland) · 2024Article
- Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments.Foods (Basel, Switzerland) · 2024Review
- Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues.Food and bioprocess technology · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception. Besides, close relationship between food sensory perception and nutritional status also suggests the importance of dietary management for the elderly population. The foods taking sensory perception into account are urgently needed by the elderly. Scope and approach: This review analyzed sensory perception changes and their effects on food behaviors and nutritional status. Besides, sensory properties essential for aged-foods and acquisition methods, as well as current status of such foods were summarized. Key findings and conclusions: Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal technologies. Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory. Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.