Sensory impairment: Natural result of aging

Abstract

AbstractOver the next 10 years, a generational group known as the Baby Boomers will become America's senior citizens and account for 22% of the country's population. Aging challenges such as sensory impairment may cause older adults to develop eating habits that may not align with developing medical conditions. This review addresses prevalence and severity of impairment for the five senses and the role of texture as human's age, such as the decline of olfactory acuity and the increase in basic taste thresholds. Despite the heterogenous impact of sensory impairment on older adults, it is not associated with reduced food liking. The food industry can implement strategies to help older adults overcome age‐related sensory decline to make food choices that promote healthy aging. Food products should be evaluated holistically, from packaging to last bite, to better guide and encourage food purchase, consumption, and liking toward healthy aging among older adults.Practical ApplicationsUnderstanding the implications of age on the accuracy of senses helps the industry develop better strategies to encourage healthy food purchases and consumption toward healthy aging. Product development strategies should address both intrinsic and extrinsic attributes to overcome sensory impairment and to promote healthy nutrition and aging.