Investigating the Influence of Texture Modified and Protein-enriched Meals on Dietary Intake and Appetite Responses in Healthy Older Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 21
- 试验地点
- 1
- 主要终点
- Intake at ad-libitum dinner
研究概览
简要总结
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).
详细描述
- 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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- Single (Participant)
盲法说明
All samples provided to the participant are labelled with 3 digit random codes
入排标准
- 年龄范围
- 65 Years 至 —（Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •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.
排除标准
- •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.
研究组 & 干预措施
Standard Meal
A regular meal (equivalent to International Dysphagia Diet Standardisation Initiative [IDSSI] Level 7) will consist of meat, potatoes and peas: 333kcal, 16g protein.
干预措施: Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein (Behavioral)
Standard Protein Fortified Meal
A regular meal (equivalent to International Dysphagia Diet Standardisation Initiative [IDSSI] Level 7) will consist of meat, potatoes and peas: 333kcal, 25g protein.
干预措施: Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein (Behavioral)
Texture Modified Meal
A pureed meal (equivalent to International Dysphagia Diet Standardisation Initiative [IDSSI] Level 4) will consist of meat, potatoes and peas: 340kcal, 16g protein.
干预措施: Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein (Behavioral)
Texture Modified Protein Fortified Meal
A pureed meal (equivalent to International Dysphagia Diet Standardisation Initiative [IDSSI] Level 4) will consist of meat, potatoes and peas: 350kcal, 25g protein.
干预措施: Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein (Behavioral)
结局指标
主要结局
Intake at ad-libitum dinner
时间窗: 4 days in total (one measurement per study day)
Intake at the ad-libitum meal is measured (grams). Volunteers are instructed to eat only until they feel comfortable satisfied and are given 20 min to consume the meal.
次要结局
- Ratings (Appetite, hedonic and palatability) of breakfast, preload lunch and ad-libitum dinner(Regular ratings each study visit, 4 days in total)
- Gastric emptying(Regular samples each study visit, 4 days in total)
研究者
Lisa Methven
: Professor in Food and Sensory Science
University of Reading