How can nutrition support the challenges of ageing? This question lies at the heart of the thesis by Flavia Fiumara at the 2nd level Master in Innovation in Food Science and Technology – Michele Ferrero
entitled “The role of nutrition in healthy ageing: a focus on sustainable alternative proteins for post-menopausal women”, carried out at Università Cattolica del Sacro Cuore under the supervision of Prof. Margherita Dall’Asta and Dr. Sara Salvatore.
The research addresses a crucial issue: with ageing, and particularly after menopause, women face physiological and hormonal changes that increase the risk of sarcopenia and osteoporosis. In this context, an adequate diet rich in proteins and essential micronutrients becomes a cornerstone for maintaining muscle mass and bone health.
To investigate this, two food product formulations were developed and compared:
• Formulation A, based on animal proteins (whey protein and cow’s milk).
• Formulation B, plant-based, including pea and faba bean proteins combined with oat drink.
The results highlight a trade-off between nutritional quality and sustainability. Animal proteins provide a more complete amino acid profile and higher digestibility (as reflected by high DIAAS scores), making them particularly effective in meeting the nutritional needs of post-menopausal women. On the other hand, plant-based proteins demonstrate a significantly lower environmental impact, with reduced carbon emissions, thus representing a valuable option for promoting sustainable diets.
The thesis also draws on FAO recommendations for healthy and sustainable eating patterns: prioritizing plant-based foods, seasonal and local products, reducing food waste, and limiting red and processed meats as well as ultra-processed foods.
In her conclusions, Fiumara suggests that the food industry and scientific research should explore hybrid solutions or fortified plant-based formulations, combining high nutritional quality with environmental sustainability. She also calls for further studies on the bioavailability of plant-based proteins in older adults and the improvement of sensory properties of innovative products, which remain key challenges in consumer acceptance.
By bridging nutrition, sustainability, and ageing, this research contributes to an increasingly relevant societal debate: how innovation in food science can help ensure not only healthier lives for ageing populations but also more sustainable choices for the planet.