Improving Protein Intake in Older Adults

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

100 participants

Study Classification

INTERVENTIONAL

Study Start Date

2022-05-09

Study Completion Date

2022-10-07

Brief Summary

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To evaluate whether or not high quality protein intake from a mixed meal can be increased by using culinary herbs and spices to increase flavor intensity and food item liking in older adults.

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Detailed Description

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There are two specific aims:

1. To assess whether healthy older adults ≥60 years are able to consume 1.2g/kg/BW of high quality protein (the suggested requirement for older adults) in a single meal (lunch, accounting for approximately 30% of total daily energy intake).
2. To assess whether protein intake at a single meal is increased by enhancing the flavor intensity and perceived liking of the protein rich food using culinary herbs and spices.

The hypothesis is that it is feasible to meet the suggested increased protein requirement for older adults of 1.2 g/kg/BW (Baum et al.) (at 30% of daily energy/meal) in a single meal and that addition of culinary spices results in greater perceived flavor intensity and liking and greater intake compared to a meal prepared with only salt and pepper.

Conditions

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Food Preferences

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

To determine the consumption, liking, flavor intensity and subjective appetite ratings of two different lunch meal treatments in two separate participant groups fed different protein rich meals: 1. Meat-derived protein meal, and 2. Plant-derived protein meal using a randomized, two-period, within participants, crossover design. The two test conditions for each protein meal type will be (1) salt and pepper only preparation (No Spice, NS), and (2) herb and spice preparation (Spice, S). Within each protein meal type, the two test meals will be matched for macronutrients and calories. Each participant will consume either the meat meal or the vegetarian meal at both of their two testing days that will be at least one week apart. Each participant will be randomized into a meal type sequence group so that the order of consuming the No Spice or Spice meals will be randomized.

Primary Study Purpose

OTHER

Blinding Strategy

DOUBLE

Participants Investigators

Test meal items will be identical except for the addition of culinary spices. Meals will be prepared by Nutrition Core Laboratory staff who have no contact with participants. Meals will be coded and given to study staff to serve to participants. Entree appearance may differ due to presence of culinary herbs (green specks) and may have different aroma. However, the PI will not be present during meal testing and thus will be masked.

Study Groups

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Meat based protein, no spice

Test meal will be a chicken salad entree consisting of shredded skinless chicken breast, mayonnaise, lemon juice, celery, salt and pepper, with whole wheat crackers and grapes as side items.

Group Type ACTIVE_COMPARATOR