NCT05175391

Improving Protein Intake in Older Adults

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

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 100 (actual)
• Sponsor: University of Colorado, Denver · Academic / Other
• Sex: All
• Age: 60 Years
• Healthy volunteers: Accepted

Summary

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.

Detailed description

There are two specific aims: 1. 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). 2. 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.

Conditions

• Food Preferences

Interventions

Type	Name	Description
OTHER	Meat based protein with added spice; Plant based protein with added spice	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.

Timeline

• Start date: 2022-05-09
• Primary completion: 2022-10-07
• Completion: 2022-10-07
• First posted: 2022-01-03
• Last updated: 2023-03-10

Locations

1 site across 1 country: United States