Ireland's population will undergo a dramatic shift quite soon into the 21st century. At present, there are 415,000 people over the age of 65 but it is estimated this figure will double within the next 30 years.
An ageing population will place increased demands on an overstretched health service because of increased risk of disability and loss of independence. Loss of bone mass is one indication of the likely extent of problems: according to current estimates 25 per cent of women over 50 have osteoporosis.
But the EU, recognising the need to take a more preventative, empowering approach, has commissioned a research project to be co-ordinated by scientists at UCC's department of food science and technology. It will attempt to develop greater understanding of the role of nutrition in health and wellbeing and to use good nutrition to promote healthier ageing.
The nutritional sciences group in UCC will head the €5.9 million project with the intention being to "add more life to our years". It will be managed by Prof Patrick A. Morrissey and Dr Conor Delahunty and involve 24 partners from 10 EU countries.
For people of all ages, the pleasure, enjoyment and social interaction derived from eating are increasingly affected by concerns over general health and well-being. But, according to the UCC team, with older people additional factors such as "age-related loss of taste, smell and memory of these senses" come into play. Therefore, for example, they will investigate whether older people prefer foods with more flavour, or softer texture.
Their work will be strongly influenced by surveys in 10 member-states which will consider many issues including price habit, portion sizes, ease of preparation and proximity to food outlets.
This will be of benefit to the EU, national policy-makers, health carers, industry and scientists. The research will deploy the latest in information technology, with websites accessible not only to the scientists involved but also to industry, consumer groups and policy-makers.