IMMUGOLD

Context

The increasing aging population presents a significant challenge for sustainable development, requiring urgent action to promote healthy aging and reduce the burden on healthcare and pension systems. By 2050, a substantial proportion of the population in Western countries, including Spain, will be over 65, leading to higher healthcare expenditures and a rise in age-related diseases. Preventive policies, including evidence-based health promotion programs and anti-aging diets, are critical to mitigating these challenges. Functional foods and beverages, particularly those targeting early elderly adults (aged 60-75), offer a promising solution. Optimized multi-nutrient beverages could enhance immunity, reduce inflammation and oxidative stress, and support healthier lifestyles, contributing to lower healthcare costs and improved quality of life for aging populations.

Objectives

IMMUGOLD’s main objective is to develop a plant-based beverage to meet the multiple nutritional requirements of early elderly individuals, with the goal of enhancing immunity and consequently promoting healthy aging.

In order to achieve this novel and high-added value plant-based product, we propose the following Specific Objectives (SO):

• SO1. To perform computational analysis to select and identify the most promising compounds/nutrients/ingredients using techniques such as machine learning, data mining, and network analysis. 
• SO2. To develop a plant-based functional beverage formulated according to the main nutritional guidelines for early-stage older adults.
• SO3. Conduct industrial trials and validate the production process. 
• SO4. To evaluate the effects of the multi-ingredient plant-based functional beverage on chronic inflammation and the immunosenescence process in home-dwelling early elderly subjects (60-74 years old).

Expected impact

1. Improved immunity and health in aging populations: By targeting chronic inflammation and immunosenescence in early elderly individuals (60–75 years), the beverage is expected to enhance overall health and provide data for tailored nutritional products, contributing to healthy aging.
2. Advancements in food technology: The use of machine learning to optimize ingredient selection represents an innovation in food product development, improving efficiency, precision, and health outcomes. This technology supports the creation of healthier diets and aligns with consumer preferences for evidence-backed, health-enhancing products.
3. Knowledge transfer and collaboration: The project fosters collaboration between universities, research centers, and the food industry, promoting transparency and rigorous validation of results. This approach builds trust in the food industry and ensures the credibility of new products.
4. Development of healthy eating habits: The proposed multi-nutrient, plant-based beverage offers an accessible, easy-to-consume option for early elderly individuals, addressing challenges related to meeting nutritional requirements and supporting plant-based dietary trends.