Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway.

Author:

Smith RachelORCID,Methven Lisa,Clegg Miriam E.,Geny Alexia,Ueland Øydis,Synnøve Grini Ida,Helgesdotter Rognså Guro,Maitre Isabelle,Brasse Céline,Van Wymelbeke-Delannoy Virginie,Sulmont-Rossé Claire

Funder

Joint Programming Initiative A Healthy Diet for a Healthy Life

Publisher

Elsevier BV

Reference65 articles.

1. Barriers to and Facilitators of the consumption of animal-based protein-rich foods in older adults;Appleton;Nutrients,2016

2. Diet quality in older age: The influence of childhood and adult socio-economic circumstances;Atkins;British Journal of Nutrition,2015

3. Evidence-based recommendations for optimal dietary protein intake in older people: A position paper from the PROT-AGE study group;Bauer;Journal of the American Medical Directors Association,2013

4. Nordic nutrition recommendations 2023: Integrating environmental aspects;Blomhoff,2023

5. Whey protein mouth drying influenced by thermal denaturation;Bull;Food Quality and Preference,2017

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