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

University of Reading

Status: Completed

Conditions: Older Adults

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

Study type: Interventional

Funder types: Other

Identifiers

NCT04521374

UREC 19/68

Details and patient eligibility

About

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).

Full 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.

Enrollment: 21 patients

Sex: All

Ages: 65+ years old

Volunteers: Accepts Healthy Volunteers

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.

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

---

21 participants in 4 patient groups

Standard Meal

Experimental group

Description:

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

Treatment:

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

Standard Protein Fortified Meal

Experimental group

Description:

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

Treatment:

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

Texture Modified Meal

Experimental group

Description:

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

Treatment:

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

Texture Modified Protein Fortified Meal

Experimental group

Description:

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

Treatment:

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