The Effect of a Multi-intervention Program and Protein Food Sources on Preventing and Mitigating Sarcopenia

China Medical University

Status: Completed

Conditions: Bone Health; Muscle Function; Dietary Exposure; Muscle Performance; Nutrition, Healthy; Sarcopenia

Treatments: Dietary Supplement: multi-intervention program and protein foods supplementation

Study type: Interventional

Funder types: Other

Identifiers

NCT06173271

CMUH111-REC2-164

Details and patient eligibility

About

Sarcopenia is characterized by loss of skeletal muscle mass and strength with advancing age. It is linked to an increased risk of falls, disability, length of hospitalization, poor quality of life, and burden of health care. Nutrition and physical activity are the major modifiable factors to prevent and mitigate sarcopenia. However, most studies focused on the explore the effects of physical activity or single nutrient supplementation. Whether a multi-intervention program combining protein-rich food intake, nutrition education, and exercise can more effectively reduce the risk of sarcopenia still needs to be explored at the community level. This study aimed to investigate the effects of a multi-intervention program (protein-rich food supplement, nutrition education, and exercise) on reducing the risk of sarcopenia. The primary outcome is to evaluate the effect of a multi-intervention program and exercise intervention only. The second outcome is to assess the impact of animal and plant source protein on muscle mass and physical performance. Investigators will recruit the study participants over the age of 60 from the free-living community. All participants were randomized into five groups: animal protein, plant protein, exercise and nutrition education, exercise alone, and control. For 8 weeks, except for control group, all four groups receive resistance training 3 times/week. However, the animal and plant protein groups provide milk 240 mL and soy milk 230 mL (7-8 g protein/serving) after exercise, respectively, and receive personal nutritional counseling and education to adhere to dietary recommendations. Dual-energy X-Ray using to evaluate the body composition and measure the grip strength, five-time chair stand test, and gait speed to assess physical performance pre- and post-intervention. The results of this study can be used to prevent muscle mass loss and frailty for older adults in the community.

Enrollment: 86 patients

Sex: All

Ages: 60+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• over the age of 60 from the free-living community

Exclusion criteria

• Kidney patients, diabetics, cancer patients, moderate/severe cognitively impaired, disability, those who take any commercial protein nutritional supplements, those who are underweight, vegans, food allergy to dairy products and soy products

Trial design

Primary purpose: Prevention

Allocation: Non-Randomized

Interventional model: Factorial Assignment

Masking: None (Open label)

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86 participants in 5 patient groups

Exercise only

Other group

Description:

Exercise only (60 min/times, 3 times/wk)

Treatment:

Dietary Supplement: multi-intervention program and protein foods supplementation

plant protein group

Active Comparator group

Description:

Soymilk (230ml) and sweet potato (60g) supplementation after exercise (3 times/wk) plus nutrition education (once a wk)

Treatment:

Dietary Supplement: multi-intervention program and protein foods supplementation

animal protein group

Active Comparator group

Description:

Milk (240ml) and sweet potato (60g) supplementation after exercise (3 times/wk) plus nutrition education (once a wk)

Treatment:

Dietary Supplement: multi-intervention program and protein foods supplementation

Control

No Intervention group

Description:

No exercise and no nutrition education intervention

Exercise and Nutrition Education group

Active Comparator group

Description:

Exercise 60 min/times and three times per week Nutrition education 30 min/week

Treatment:

Dietary Supplement: multi-intervention program and protein foods supplementation