Kewpie Corporation (TOKYO:2809) has revealed that adding mayonnaise or emulsified dressings can make it easier for the elderly to consume foods like vegetables, which they often struggle to eat. This conclusion comes from collaborative research conducted with Professor Yukie Yanagisawa and her team at Wayo Women’s University. The findings were shared at the 35th General Meeting of the Japanese Society for Mastication Science and Health Promotion, held on September 14 and 15, 2024.
1. Research Background
As people age, their ability to chew and swallow declines, making everyday eating challenging. This can lead to the risk of choking or food entering the airway, which may result in aspiration pneumonia. In Japan, where the elderly make up the highest proportion of the population globally,*¹ eating difficulties are a major societal concern. With global populations aging rapidly,*² there are also international efforts to standardize dysphagia-friendly foods.*³
In Japan, “universal design foods” are already being used to address this issue, but there are increasing recommendations, particularly from home care experts, to use mayonnaise or emulsified dressings. These common household items could make daily meals easier to eat for the elderly.
2. Purpose of the Research
The hypothesis was that mixing mayonnaise or emulsified dressings with hard-to-eat foods, like vegetables, could help them bind together more easily and improve their texture, making them smoother and simpler to swallow. The goal of this study was to scientifically investigate how these emulsified condiments could enhance the ease of eating. A sensory evaluation was conducted with middle-aged and elderly participants.
3. Key Findings
The study showed that adding emulsified condiments to various foods significantly improved their ease of consumption. Participants with reduced bite strength experienced even more pronounced improvements compared to those with normal bite strength, suggesting the approach is particularly effective for those with declining chewing abilities.
This research confirmed that emulsified condiments greatly benefit middle-aged and elderly individuals concerned about their diminishing eating abilities. Moving forward, further studies will aim to better understand the mechanisms involved, including objective tests like measuring muscle activity during swallowing. Additionally, since emulsified condiments are rich in oils, they can help address the nutritional deficiencies common in older adults.
Kewpie plans to leverage this knowledge to offer practical advice to households and elderly care facilities, including menu suggestions for those dealing with frailty. The company remains committed to researching food-related solutions that contribute to a better quality of life for all, particularly the aging population.
