The Effects of Texture Modified Diets on Dietary Intake and Appetite Responses in Older Adults

NCT ID: NCT04521374

Last Updated: 2022-10-21

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 21 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2020-09-07
• Study Completion Date: 2022-09-06

Brief Summary

This study aims to investigate the effects of equicaloric texture modified and regular meals that are either fortified with protein or not on dietary intake and satiety in older adults (65+) living in the United Kingdom (UK).

Detailed Description

• To investigate whether there are any differences in appetite responses following a texture modified meal compared to a standard meal.
• To investigate whether protein-enriched versions of a texture modified meal and/or standard meal affects satiety and subsequent intake in healthy older adults.
• To investigate the effects of a texture modified diet, standard diet and their protein-enriched versions on gastric emptying in healthy older adults.

Conditions

Older Adults

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: OTHER
• Blinding Strategy: SINGLE

Study Groups

Standard Meal

A regular meal (equivalent to International Dysphagia Diet Standardisation Initiative \[IDSSI\] Level 7) will consist of meat, potatoes and peas: 333kcal, 16g protein.

Group Type: EXPERIMENTAL

Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Intervention Type: BEHAVIORAL

Immediately after consuming the preload meal, volunteers will use a 100mm visual analogue scale (VAS) to rate their liking towards the meal, their hunger, fullness, desire to eat and prospective food intake. Subsequently, they will record these every 30 minutes until they consume their ad-libitum dinner

Standard Protein Fortified Meal

A regular meal (equivalent to International Dysphagia Diet Standardisation Initiative \[IDSSI\] Level 7) will consist of meat, potatoes and peas: 333kcal, 25g protein.

Group Type: EXPERIMENTAL

Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Intervention Type: BEHAVIORAL

Immediately after consuming the preload meal, volunteers will use a 100mm visual analogue scale (VAS) to rate their liking towards the meal, their hunger, fullness, desire to eat and prospective food intake. Subsequently, they will record these every 30 minutes until they consume their ad-libitum dinner

Texture Modified Meal

A pureed meal (equivalent to International Dysphagia Diet Standardisation Initiative \[IDSSI\] Level 4) will consist of meat, potatoes and peas: 340kcal, 16g protein.

Group Type: EXPERIMENTAL

Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Intervention Type: BEHAVIORAL

Immediately after consuming the preload meal, volunteers will use a 100mm visual analogue scale (VAS) to rate their liking towards the meal, their hunger, fullness, desire to eat and prospective food intake. Subsequently, they will record these every 30 minutes until they consume their ad-libitum dinner

Texture Modified Protein Fortified Meal

A pureed meal (equivalent to International Dysphagia Diet Standardisation Initiative \[IDSSI\] Level 4) will consist of meat, potatoes and peas: 350kcal, 25g protein.

Group Type: EXPERIMENTAL

Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Intervention Type: BEHAVIORAL

Immediately after consuming the preload meal, volunteers will use a 100mm visual analogue scale (VAS) to rate their liking towards the meal, their hunger, fullness, desire to eat and prospective food intake. Subsequently, they will record these every 30 minutes until they consume their ad-libitum dinner

Interventions

Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Immediately after consuming the preload meal, volunteers will use a 100mm visual analogue scale (VAS) to rate their liking towards the meal, their hunger, fullness, desire to eat and prospective food intake. Subsequently, they will record these every 30 minutes until they consume their ad-libitum dinner

Intervention Type: BEHAVIORAL

Eligibility Criteria

Inclusion Criteria

• aged 65 years or over (no upper age limit);
• be within body mass index range (18.5-34.9kg/m2 );
• regularly consume 3 meals a day (breakfast by 11am, lunch and dinner);
• be able to accept test meals provided;
• be able to feed themselves;
• be able to give informed consent; i.e not lacking mental capacity;
• Have access to a kitchen, freezer and fridge.
• Have access to a telephone.
• understand English.

Exclusion Criteria

• Diagnosed with coronavirus (COVID-19) or have had it in the last 4 weeks.
• have any existing neurological or gastrointestinal condition;
• have Cancer;
• have no current chewing or swallowing difficulties (such as dysphagia);
• have no existing cognitive or psychiatric disorder;
• taking medications that can significantly affect taste changes, appetite or gastric emptying;
• be on a special or therapeutic diet;
• have any food allergies or intolerances that will be worsened with meals provided in the study;
• have a history of drug or alcohol misuse;
• smoke more than 10 cigarettes a day.

• Minimum Eligible Age: 65 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Reading

OTHER

Sponsor Role: lead

Responsible Party

Lisa Methven

: Professor in Food and Sensory Science

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Lisa Methven, BSc, PhD

Role: PRINCIPAL_INVESTIGATOR

University of Reading

Locations

University of Reading

Reading, , United Kingdom

Countries

United Kingdom

References

Wright L, Cotter D, Hickson M, Frost G. Comparison of energy and protein intakes of older people consuming a texture modified diet with a normal hospital diet. J Hum Nutr Diet. 2005 Jun;18(3):213-9. doi: 10.1111/j.1365-277X.2005.00605.x.

Reference Type: BACKGROUND

PMID: 15882384 (View on PubMed)

Pritchard SJ, Davidson I, Jones J, Bannerman E. A randomised trial of the impact of energy density and texture of a meal on food and energy intake, satiation, satiety, appetite and palatability responses in healthy adults. Clin Nutr. 2014 Oct;33(5):768-75. doi: 10.1016/j.clnu.2013.10.014. Epub 2013 Oct 25.

Reference Type: BACKGROUND

PMID: 24200201 (View on PubMed)

Keller H, Chambers L, Niezgoda H, Duizer L. Issues associated with the use of modified texture foods. J Nutr Health Aging. 2012 Mar;16(3):195-200. doi: 10.1007/s12603-011-0160-z.

Reference Type: BACKGROUND

PMID: 22456772 (View on PubMed)

Volkert D, Beck AM, Cederholm T, Cruz-Jentoft A, Goisser S, Hooper L, Kiesswetter E, Maggio M, Raynaud-Simon A, Sieber CC, Sobotka L, van Asselt D, Wirth R, Bischoff SC. ESPEN guideline on clinical nutrition and hydration in geriatrics. Clin Nutr. 2019 Feb;38(1):10-47. doi: 10.1016/j.clnu.2018.05.024. Epub 2018 Jun 18.

Reference Type: BACKGROUND

PMID: 30005900 (View on PubMed)

Cichero JAY. Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of Choice. Geriatrics (Basel). 2018 Oct 12;3(4):69. doi: 10.3390/geriatrics3040069.

Reference Type: BACKGROUND

PMID: 31011104 (View on PubMed)

Other Identifiers

UREC 19/68

Identifier Type: -

Identifier Source: org_study_id