Tips to improve salivation in the elderly

With aging, it is common for physiological changes to occur that can compromise quality of life. One of them is xerostomia (“dry mouth”), a consequence of reduced saliva production. “This is a very frequent symptom in old age, mainly as a result of medication use and the presence of certain diseases.” The statement is from nutritionist Gabrielle Gonçalves.

In addition to reduced saliva, as age advances, changes in taste may also occur, along with a constant burning sensation and difficulty swallowing food. “This makes elderly people opt for softer foods, such as simple carbohydrates, and reduce the consumption of meats and vegetables (important sources of nutrients for all stages of life), which compromises diet quality,” explains the nutritionist.

According to Gabrielle, to avoid these mistakes, one alternative is to include sauces, such as tomato-based ones (umami!) in meals. “If moist, foods tend to stimulate salivation and be better digested.” In addition, side dishes such as mashed potatoes or mashed cassava can make food intake easier.

The sour taste of citrus fruits is also known to stimulate saliva production. “One option is to drink orange, lemon, acerola, or pineapple juices along with meals. And for dessert, choose fruit ice creams and popsicles,” she adds. According to Gabrielle, cold foods are among the most recommended for elderly people with xerostomia. Another alternative to increase salivary flow is to consume mint and arugula. “These vegetables provide a refreshing sensation, which ends up stimulating saliva production.”

As a final recommendation, the nutritionist highlights the importance of drinking fluids throughout the day. “Water, natural juices, coconut water, and iced teas are all important allies. Dry, hard, and difficult-to-swallow foods, such as bread, toast, and crackers should be avoided,” she concludes.

Foods that should not be missing from the diet

Adequate nutrition is essential for maintaining quality of life during aging. According to Gabrielle, the following should not be missing from the diet:

– Foods that are sources of iron, to prevent anemia. This group includes legumes (lentils, chickpeas, soybeans, beans), dark green vegetables (collard greens, arugula, and spinach), and red meat;
– Foods rich in Vitamin C, to enhance iron absorption, such as orange, acerola, guava, lemon, and strawberry;
– Milk and dairy products, which contain calcium, are important for bone maintenance;
– Vitamin A, present in foods such as eggs, carrots, and sweet potatoes, to protect the immune system;
– Foods rich in Vitamin E, such as nuts, avocado, and wheat germ, for their antioxidant role;
– Vitamin D, to maintain bone and muscle health, present in foods such as tuna, sardines, and salmon;
– Whole foods (rice, flours, breads, pasta) for proper intestinal function and blood sugar control;

Even with these general tips, it is important that the diet be established by a nutritionist. Each body may have very specific conditions at this stage of life. “Only a professional in the field can indicate the most appropriate diet, considering each person’s needs and dietary restrictions,” advises Gabrielle.

We remind you that adding monosodium glutamate to preparations not only helps enhance the flavor of foods, giving recipes the umami taste, but also helps stimulate saliva production, which contributes to better food acceptance.