Abstract
Obesity, cardiovascular disease, and vulnerability among older adults highlight a critical need for a careful consideration of effective and preventive dietary interventions. Consuming flaxseed, along with a well-balanced diet, has been shown to significantly improve weight, waist circumference, blood pressure, serum lipids, plasma glucose levels, and inflammatory biomarkers. Although flaxseed exhibits anti-inflammatory and antioxidant properties, little is known regarding its consumer acceptability among older adults. The objective of this study was to investigate the acceptability of a bagel with 23% flaxseed in individuals 50 years and older using a 9-point Hedonic rating scale, Paired Preference test, and Food Action (FACT) rating scale. There were no significant differences between the control and flaxseed bagel in sensory attributes and FACT ratings in 20 participants (69.0 ± 6.3 years old). Age was significantly associated with the overall acceptability of the flaxseed bagel (p = 0.004). Appearance, color, flavor, and texture were strongly correlated (p < 0.01) to overall acceptability in both bagels. Further exploration of consumer acceptance of flaxseed products among older adults is needed; clinical trials may also shed light on potential health impacts of regular flax consumption.
Highlights
Demographic changes in the United States have long indicated that it is an aging society
There were no significant differences between the control and flaxseed bagel in sensory attributes and Food Action (FACT) ratings in 20 participants (69.0 ±6.3 years old)
No significant differences were detected in sensory attributes including appearance (6.95 vs. 6.65), color (7.00 vs. 6.55), flavor (6.75 vs. 5.90), aroma (6.70 vs. 6.35), texture (6.45 vs. 6.45), and overall acceptability (7.00 vs. 6.05) for the control bagel compared to the flaxseed bagel, respectively (Table 2)
Summary
Demographic changes in the United States have long indicated that it is an aging society. The baby boomer cohort, individuals born post-World War II between 1946 and 1964, is largely responsible for this growth in the older population as the first of this generation turned 65 in 2011(Colby & Ortman, 2014). This profound shift presents challenges to health care, nutrition services, and food supply systems for older individuals. Older consumers report that they regularly note the nutrition information on food labels when buying functional foods (Annunziata, Vecchio, & Kraus, 2015) This suggests many older consumers are health-oriented, have an interest in eating foods that will preserve well-being, and may prefer consuming a food item with health benefits
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