effect of health benefit from using food innovation for aging products to replace regular meal
- Conditions
- Patients at Thammasat University Hospital are elderly persons with NCDs who are 60 years of age and older. have a body mass index of at least 20 kg/m2 and able to consume food by mouth.elderly, NCDs, food product for elderly
- Registration Number
- TCTR20230123008
- Lead Sponsor
- ational Research Council of Thailand (NRCT)
- Brief Summary
Products for the elderly can promote increased protein intake, decrease sugar consumption, and control of fasting blood glucose and blood lipid levels.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- All
- Target Recruitment
- 33
1. Age 60 years or older
2. Suffering from at least one illness 2.1) Diabetes
2.2) Hypertension
2.3) Hypercholesterolemia
2.4) Controlled coronary artery disease and no change in treatment during the 3 months preceding the study. Based on documents reviewed by a cardiologist.
3. body mass index greater than or equal to 20 kg/m2 or more
4. Take food by mouth.
5. Able to read or write or communicate in Thai
1. Allergies to the research food received
2. Kidney disease grade 3B or higher
3. Incurable cancer
4. Chronic cirrhosis grade B or higher
5. Heart failure with ejection fraction less than 40
6. End-of-life patients
7. critically ill
8. Patients with dementia
9. Failure to meet research requirements
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method contentment with food products among consumers 12 week percent
- Secondary Outcome Measures
Name Time Method body weight, blood pressure, metabolic parameters , muscle mass, gut microbiota 12 week kg, ml/d