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Completed

NCT Number: NCT05175391

Improving Protein Intake in Older Adults

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.

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Key information

Conditions

Food Preferences Behavior Feeding Behavior

Age range

60 year and older

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Anschutz Health and Wellness Center Anschutz Medical Campus

Aurora, Colorado, 80045, United States

About this study

There are two specific aims:

  • 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).
  • 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.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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

Treatment and study plan

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

Other

Either meat or plant based protein entrees will have herbs and spices added (in addition to salt and pepper in the base recipe) to intensify the flavor profile in order to see if protein consumption is affected.

Primary outcomes

  1. Protein consumption at lunch test meal

    Time frame: 45 minute test lunch meal on either visit one or visit two (spice or no spice in random order)

    Grams of protein consumed per kg body weight at lunch test meal. Grams of protein consumption will be determined from the amount of each food item consumed multiplied by the protein density (g protein per gram food item) of each item. Amount consumed will be determined by subtracting the weight of any food item not consumed from the weight of each food item provided. Protein density will be determined by calculating the grams of protein 100 grams of food item using ingredient information for the entree and the U. Minnesota Nutrition Data System (NDS) tables for protein content of ingredients, NDS tables for grapes and using manufacturer's information for the whole wheat crackers. Body weights will be measured at the beginning of visit one to the testing center using a calibrated body weight scale.

Secondary outcomes

  1. Subjective liking of protein entree and entire meal

    Time frame: At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order)

    Participants will fill out a two item check list using a 9-point hedonic scale rating the liking of the entree item and of the entire meal The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).

  2. Subjective appetite ratings following lunch test meal

    Time frame: At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order)

    Participants will complete a four item visual analog scale (VAS) asking about hunger, fullness, desire to eat and prospective consumption. Each item will consist of a 100mm horizontal scale anchored at each end by "not at all hungry" and "extremely hungry"; "not at all full" and "extremely full"; "no desire to eat" and "extreme desire to eat"; and "not much at all" and "an extreme amount".

  3. Subjective rating of flavor intensity of lunch entree and overall meal

    Time frame: At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order)

    Participants will complete a two item check list using a 5 point Likert scale rating the flavor intensity of the entree and overall meal. The scale will be anchored at one end by "no intensity at all" and at the other by "extremely intense".

Sponsors and collaborators

Lead sponsor

University of Colorado, Denver

Other

Collaborators

  • McCormick Science Institute

Registry information

Official study title

Improving the Liking and Consumption of Protein Rich Foods in Older Adults Through the Use of Culinary Spices

Important dates

Study start
2022
Primary completion
2022
Study completion
2022
First posted
Jan 3, 2022
Registry last updated
Mar 10, 2023

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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