Changing Habits and Lifestyles in Older Individuals

Study Overview
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Brief Summary
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This is an intervention study, aiming to increase protein intake, by increasing egg consumption in community dwelling older adults aged 55 years and over, by providing recipes to increase flavour and variety in egg dishes.

Detailed Description
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Individuals will be randomized to either receive the intervention or to a control group, where the intervention group will receive 6 recipes every two weeks for a 12 week period, and at the start, after 12 weeks and after 6 months egg intake, protein intake, body protein status, and various functional measures of muscle function will be assessed in both intervention and control group.

Official Title
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Changing Habits and Lifestyles in Older Individuals

Conditions
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Eating Behaviour

Intervention / Treatment
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* Behavioral: Recipe provision


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Individuals can be considered for inclusion if they meet the following inclusion criteria: being over 55 years old living in the community being able to give consent not being allergic to eggs not suffering from known renal insufficiency, or having a pacemaker or defibrillator. not suffering from known hypercholesterolaemia, or known familial hypercholesterolaemia. not having undergone chemotherapy or radiotherapy in the last 6 months not suffering from any condition, or receiving medication or treatment that the participants feel affects their eating or sense of flavour. being able to perform the physical performance tests (e.g. walk, sit on a chair) being able to read and understand English

Ages Eligible for Study
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Minimum Age: 55 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Intervention<br>6 recipes will be sent by post every 2 weeks for a 12 week period. Dietary recommendations will also be provided at the start of the intervention period to increase the relevance of the recipes. | Behavioral: Recipe provision<br>* 6 recipes will be provided every 2 weeks by post for 12 weeks<br>|
| No Intervention: Control<br>Dietary recommendations will be provided at the start of the study period, such that the intervention regards the recipes, not the recommendations | |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Egg Intake | Egg intake at the end of the intervention period, assessed using an adapted Food Frequency Questionnaire (FFQ) | Change from baseline to 12 weeks | 
| Adverse Events | Self-declared adverse events over the intervention period, assessed by questionnaire | Change from baseline to 12 weeks | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change in Dietary Protein Intake | Change in dietary protein intake over the intervention and follow-up period, assessed using an adapted FFQ | Change from baseline to 12 weeks | 
| Muscle Function | Muscle function over the intervention and follow-up period, assessed using the Short Physical Performance Battery (Guralnik JM, Simonsick EM, Ferrucci L, Glynn RJ, Berkman LF, Blazer DG, Scherr PA, Wallace RB. (1994) A short physical performance battery assessing lower extremity function: association with self-reported disability and prediction of mortality and nursing home admission. J Gerontol 49:M85-M94). Higher scores denote better ability - range - 5.0 to +5.0. | Change from baseline to 12 weeks | 
| Lean Body Mass | Lean body mass over the intervention and follow-up period, assessed using bioimpedance | Change from baseline to 12 weeks | 
| Egg Intake | Egg intake over the follow-up period, assessed using an adapted FFQ. | 6 months | 
| Number of Adverse Events Reported | Self-declared adverse events over the follow-up period, assessed by questionnaire | 6 months | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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food intake