Improving Protein Intake in Older Adults

University of Colorado Denver (CU Denver)

Status: Completed

Conditions: Food Preferences

Treatments: Other: Meat based protein with added spice; Plant based protein with added spice

Study type: Interventional

Funder types: Other

Identifiers

NCT05175391

21-3652

Details and patient eligibility

About

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.

Full description

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.

Enrollment: 100 patients

Sex: All

Ages: 60+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Adults ≥ 60 years
• All body weights
• Regularly consume lunch ≥5 d/wk

Exclusion criteria

• Diagnosed taste or sensory disorders that would prevent evaluating the food
• Known eating disorders
• Allergies to the test food/ingredients (including herbs and spices)
• Medications or medical conditions that may adversely affect taste (e.g., dysgeusia)
• Inability to complete the protocol
• Dietary restrictions re. test meal items/ingredients (e.g., prescribed low salt diet)
• Dislike of the particular food items or herb/spices to be served in the test meals

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

---

100 participants in 4 patient groups

Meat based protein, no spice

Active Comparator group

Description:

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.

Treatment:

Other: Meat based protein with added spice; Plant based protein with added spice

Meat based protein, spice added

Experimental group

Description:

Test meal will be a chicken salad entree consisting of shredded skinless chicken breast, mayonnaise, lemon juice, celery, salt and pepper, onion powder, garlic powder, dill and ground mustard seed, served with whole wheat crackers and grapes as side items.

Treatment:

Other: Meat based protein with added spice; Plant based protein with added spice

Plant based protein, no spice

Active Comparator group

Description:

Test meal will be a chick pea and rice salad entree consisting of chick peas, brown rice, mayonnaise, yogurt, lemon juice, celery, soy protein powder, salt and pepper, served with whole wheat crackers and grapes as side items.

Treatment:

Other: Meat based protein with added spice; Plant based protein with added spice

Plant based protein, spice added

Experimental group

Description:

Test meal will be a chick pea and rice salad entree consisting of chick peas, brown rice, mayonnaise, yogurt, lemon juice, celery, soy protein powder, salt and pepper, onion powder, garlic powder, cumin, parsley, dill, oregano, ground rosemary and ground mustard seed, served with whole wheat crackers and grapes as side items.

Treatment:

Other: Meat based protein with added spice; Plant based protein with added spice