Contact person
Mats Stading
Senior forskare
Contact Mats
Food to alleviate age frailty
The population is ageing and many elderly eat too little and become frail. GoIndependent brings Swedish and Japanese scientists together to develope energy rich and nutritious food which is pleasant to chew and swallow, and to retain oral functions. This is combined with exercise programs and sensor technology to give independence for seniors.
The population is aging
In Sweden over 20% are over 65 years.
In Japan it is already 30%.
Age related frailty is a serious threat to independent living and social participation of senior citizens. A main cause is lack of proper food intake, i.e. sufficient energy as well as nutrients, generally referred to as “anorexia of aging” as well as lack of exercise. This leads to malnutrition which in turn leads to weight loss, frailty and finally to nursing homes, hospitalization, disabilities or even death.
It is estimated that the care costs for malnutrition in Sweden alone are 9 billion SEK/year. Problems with impaired senses of taste and smell, difficulties swallowing as well as sociological factors, lack of exercise and depression are among the contributing factors. A further contributing factor, especially in Japan, is poor oral functions.
Outcomes of the project
An intervention program to prevent oral frailty (chewing problems) mainly for Japan
Japanese seniors meet twice per week for ten weeks to exercise, eat together and get information. This program was proven to considerably strengthen oral functions and general health status, and it has been implemented at community level in over 50 communities in Japan.
An intervention program to alleviate and reverse pre-frailty mainly in Sweden
Swedish seniors who had experienced balance problems or falls met twice per week for ten weeks to exercise, eat together and get information. One exercise was fall training by the Judo4Balance program and the other aimed at strength. The program was proven to increase balance, mobility and general health status.
New food for building oral strength
A “cam-cam-bento-box” was developed in Japan with chewy food to give oral strength.
New food for dysphagia management
Texture-modified food was developed using 3D-printing in Sweden to manage swallowing disorders.
An implemented and improved swallowing sensor
The non-invasive, AI-based sound sensor GOKURI was implemented in studies for determining swallowing disorders and improved to detect differences in food and beverages as well as for remote monitoring.
An implemented movement sensor to detect balance problems
An accelerometer and gyroscope based sensor was implemented to detect incipient balance problems in the intervention program.
Summary
Project name
GoIndependent
Status
Completed
RISE role in project
Coordinator
Project start
Duration
2017-2023
Total budget
9,5 MSEK
Partner
Fuijita Health University, Findus Special Foods, Helsingborgs Kommun, Matsumoto Dental University, Food Care Co, Dalarna University, Natural Machines, Swedish Judo Federation, Animato
Funders
Events
Presentation of GoIndependent in Tokyo (video)Presentation about texture-modified food for safe swallowing (video)
External press
Bolus rheology of texture-modified food: Effect of degree of modification (2021) by StadingBolus rheology of texture-modified food: Effect of age (2023) by Stading et al.Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning (2023) by Ahlinder et al.Positive Effects of “Textured Lunches” Gatherings and Oral Exercises Combined with Physical Exercises on Oral and Physical Function in Older Individuals: A Cluster Randomized Controlled Trial (2019) by Kito et al.Improvement of oral hypofunction by a comprehensive oral and physical exercise program including textured lunch gatherings (2020) by Matsuo et al.Impact of the Comprehensive Awareness Modification of Mouth, Chewing and Meal (CAMCAM) program on the attitude and behavior towards oral health and eating habits as well as the condition of oral frailty, (2023) by Hideka et al.
Supports the UN sustainability goals
3. Good health and well-being
10. Reduced inequalities
