Clinical trial NCT05175391: Improving Protein Intake in Older Adults
Official title: Improving the Liking and Consumption of Protein Rich Foods in Older Adults Through the Use of Culinary Spices
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Food Preferences
Keywords: taste test
spices
food liking
protein
Lead sponsor: University of Colorado, Denver
Sponsor class: OTHER
Collaborators: name: McCormick Science Institute
First posted: 2022-01-03
Enrollment: 100
Sex: ALL
Minimum age (years): 60
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Intervention model description: To determine the consumption, liking, flavor intensity and subjective appetite ratings of two different lunch meal treatments in two separate participant groups fed different protein rich meals: 1. Meat-derived protein meal, and 2. Plant-derived protein meal using a randomized, two-period, within participants, crossover design. The two test conditions for each protein meal type will be (1) salt and pepper only preparation (No Spice, NS), and (2) herb and spice preparation (Spice, S). Within each protein meal type, the two test meals will be matched for macronutrients and calories. Each participant will consume either the meat meal or the vegetarian meal at both of their two testing days that will be at least one week apart. Each participant will be randomized into a meal type sequence group so that the order of consuming the No Spice or Spice meals will be randomized.
Primary purpose: OTHER

Brief 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.

Eligibility criteria: 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

Primary outcomes:
measure: Protein consumption at lunch test meal
timeFrame: 45 minute test lunch meal on either visit one or visit two (spice or no spice in random order)
Secondary outcomes:
measure: Subjective liking of protein entree and entire meal
timeFrame: At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order)
measure: Subjective appetite ratings following lunch test meal
timeFrame: At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order)
measure: Subjective rating of flavor intensity of lunch entree and overall meal
timeFrame: At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order)
Other outcomes:
Locations:
city: Aurora
country: United States
facility: Anschutz Health and Wellness Center Anschutz Medical Campus
state: Colorado
Study officials:
affiliation: University of Colorado Anschutz Health and Wellness Center
name: John C Peters, PhD
role: PRINCIPAL_INVESTIGATOR
References:
citation: Baum JI, Kim IY, Wolfe RR. Protein Consumption and the Elderly: What Is the Optimal Level of Intake? Nutrients. 2016 Jun 8;8(6):359. doi: 10.3390/nu8060359.