What

Older adults with poor appetite are at a markedly increased risk of undernutrition, as appetite is a key determinant of overall food intake. In this population, adequate intake of dietary protein and fibre is particularly critical, as these nutrients play essential roles in preserving organ function, supporting overall health, and preventing the development and progression of undernutrition.

How

Older adults with poor appetite were first comprehensively characterised, with their nutritional status and behavioural preferences assessed using a mixed-methods approach. Based on these insights, innovative, affordable, and scalable food products were co-developed with and for older adults experiencing poor appetite. Product development focused on combining multiple plant-based protein sources and dietary fibres to optimise nutritional quality and acceptability.

The efficacy of the developed products was evaluated by examining their effects- alone and in combination with physical activity and probiotic interventions- on digestibility, amino acid bioavailability, and whole-body protein metabolism. Furthermore, a multi-country randomised controlled trial investigated the impact of two newly developed food products when incorporated into a personalised, optimised diet, a structured physical activity programme, and their combination. Outcomes assessed included appetite, dietary intake, nutritional status, anabolic response, metabolic parameters, and physiological function.

Finally, a comprehensive dissemination strategy was implemented to raise awareness, share knowledge, and foster dialogue among consumers, researchers, healthcare professionals, the food industry, and health policy stakeholders.

Who

APPETITE brought together a trans-disciplinary consortium of experienced experts from eight institutions across six European countries (Ireland, Germany, France, the United Kingdom, Italy, and the Netherlands). The consortium collaborated to enhance protein and fibre intake among community-dwelling older adults with poor appetite, with the overarching aim of addressing undernutrition through targeted nutritional strategies and physical activity.

The project took a step-by-step approach, working closely with older adults to develop new food products. These foods were first tested in research studies and then evaluated in real-life health settings to see how well they worked and how they could be used to support health.