Ernährung älterer Menschen - Ernährungsveränderungen, Mangelzustände
Katarzyna Mazur
2026-03-17
3 Min. Lesezeit
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1 zdjęcie
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Der Alterungsprozess des Körpers ist mit unausweichlichen Veränderungen verbunden, die in ihm stattfinden. Angemessene Flüssigkeitszufuhr und eine ausgewogene Diät können bei vielen Beschwerden im Zusammenhang mit fortgeschrittenem Alter hilfreich sein. Änderungen des Lebensstils, verlangsamte Stoffwechselvorgänge, physiologische Veränderungen und häufig zusammen auftretende Erkrankungen beeinflussen nicht nur die Flüssigkeitszufuhr einer bestimmten Person, sondern auch die Qualität ihres Lebens.
Physiological changes in the body during aging
The aging process brings about numerous physiological changes that can cause discomfort. One such change is reduced salivary secretion, leading to dry mouth and decreased appetite. Another common alteration is impaired olfaction, which negatively affects taste perception. Tooth loss complicates the chewing process, impacting digestion. Older individuals often experience diminished vision and hearing, reducing their enjoyment of food. Additionally, decreased secretion of gastric acid and digestive enzymes slows down digestion and intestinal peristalsis. With age, the body's ability to concentrate urine diminishes, increasing the risk of dehydration. Furthermore, there is a reduction in body mass, slowed metabolism, and impaired glucose tolerance, which can eventually lead to diabetes. After the age of 65, there is an approximate 15% decline in basal metabolic rate and decreased physical activity. During this period, the risk of vitamin and mineral deficiencies rises. An optimal nutrition plan should consider the senior's preferences, be cost-effective, palatable, and aligned with their habits, while ensuring all rational nutrition requirements are met. Planning nutrition for older adults involves challenges such as the diversity of the age group and varying health issues.
Nutritional Guidelines for Seniors – Key Principles
Ensuring balanced nutrition for the elderly requires adherence to several key principles. Primarily, a diverse diet is essential to provide all necessary nutrients. Increasing the nutrient density of meals—meaning the optimal ratio of nutrients to energy—is equally important. Opt for low-fat dairy products, lean meats, poultry, deli meats, and whole grains. Daily consumption of vegetables and fruits, preferably raw, ensures adequate vitamin and mineral intake. Older adults should avoid overeating and maintain meal regularity by consuming 4–5 smaller portions per day. Heavy, hard-to-digest foods like fried dishes, mushrooms, or sauerkraut should be avoided. Proper hydration is also crucial. Learn more about loss of appetite in seniors in our article!
Older adults and vitamin and micronutrient deficiencies
The most prevalent vitamin deficiencies in older adults involve vitamins A, C, E, B6, B12, and folic acid. An escalating concern is vitamin D deficiency, which can contribute to osteoporosis, diabetes, autoimmune conditions, or metabolic disturbances. For individuals over 65 years of age, due to diminished skin synthesis and proven benefits in fracture and fall prevention, vitamin D supplementation at 800–1000 IU per day is recommended year-round. Calcium deficiency is also common, potentially resulting from inadequate intake of calcium-rich foods, impaired gastrointestinal absorption, or inhibitory dietary components (e.g., oxalates, phosphates, phytic acid salts). To prevent deficiencies, the diet of older adults should be varied, rich in vegetables and fruits, and tailored to coexisting health conditions. In some cases, vitamin and mineral supplementation may be advisable. Nutrition in older adults presents certain challenges due to physiological and pathological changes. The diet should be diversified and personalized, as older individuals are particularly susceptible to vitamin and mineral deficiencies.
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