An exploratory study on the perception of Irish adults older than 55 years towards protein-fortified foods

Ageing affects food choices, food-related life and the nutritional status of older people. The latter may be addressed through the targeted development of specific food products. For example, the development of protein-fortified foods could help older adults increase their protein consumption, thus contributing to the prevention of age-related diseases. This exploratory qualitative study focused on exploring the factors affecting the choice of protein-fortified foods amongst community-dwelling Irish adults ≥ 55 years of age. Sixteen community-dwelling adults (between 55 and 89 years) residing in Ireland were interviewed online in relation to their preferences and perceptions of these foods. Thematic analysis of the transcribed interviews revealed that the willingness to consume protein-fortified foods was low and that the interviewees generally preferred to consume foods naturally high in protein. However, if they had to consume protein-fortified foods, their choice and acceptance would depend on the product characteristics such as its sensory properties, functionality, composition, nutritional value and digestibility. Moreover, most of the interviewees would prefer to consume savoury (e.g. bread, soup) rather than sweet (e.g. pancake, ice cream) products. The study also revealed individual-related factors that affected acceptance of protein-fortified foods including sociodemographic characteristics (living situation), physiological factors (health issues), food-related life (diet and food habits) and food-related awareness (lack of information about protein). This preliminary qualitative study provides valuable information to help guide the development of protein-fortified foods acceptable by the target population.