Clinical trial NCT05593978: Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults
Official title: Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Sarcopenia
Keywords: Culinary medicine
muscle synthesis
muscle strength
protein intake
Lead sponsor: Texas Tech University
Sponsor class: OTHER
First posted: 2022-10-26
Enrollment: 56
Sex: ALL
Minimum age (years): 65
Standard ages: OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: PARALLEL
Primary purpose: PREVENTION

Brief summary: Aging is associated with a decline in muscle mass, strength, and physical function, leading to muscle mass loss and weakness. These concerns can impact an individual's functional independence and quality of life (QOL). Dietary protein stimulates muscle protein growth. Current studies suggest that optimal protein intake for older adults is greater than the Recommended Dietary Allowance. Barriers to consuming protein-rich foods in older adults include reductions in taste and smell, dentition, dexterity, and changes in living situation. Therefore, nutritional interventions are needed to effectively improve eating behaviors, diet quality, and stimulate muscle growth and strength. These interventions will help prevent, manage, and promote muscle mass loss recovery. Older adults may not be aware of their changing nutrient needs and therefore may lack the skills to prepare nutritionally adequate foods properly. Cooking demonstrations, or culinary medicine (CM), can help teach healthy cooking to reduce potential red meat consumption barriers and improve community-dwelling older adults' dietary habits. Thus, CM can be a novel strategy to improve diet quality in older adults and promote and augment at-home cooking. CM is an evidenced-base field that combines skills of preparing, cooking, and presenting food with the science of medicine. This field can help to accomplish potential eating behaviors and health outcome improvements. A tailored CM program can be an effective strategy that could reduce barriers in protein intake that will enable older adults to age well and productively.


Eligibility criteria: Inclusion Criteria:

* 65 years and older
* physically active
* able to cook for oneself
* willing to complete two blood draws

Exclusion Criteria:

* \<65 years old
* sedentary lifestyle
* bleeding disorder
* heart pacemaker
* type 1 diabetics and type 2 diabetics taking insulin
* current smokers
* amputees

Primary outcomes:
measure: Dual Energy X-ray Absorptiometry (DXA)
timeFrame: Baseline and change from baseline muscle mass and fat mass at 4 months
Secondary outcomes:
measure: Protein questionnaire
timeFrame: Baseline and through study completion, an average of 4 months
measure: Cooking Effectiveness Questionnaire
timeFrame: Baseline and through study completion, an average of 4 months
measure: Body mass index in kg/m^2
timeFrame: Baseline and change from baseline BMI at 4 months
measure: Weight in lbs
timeFrame: Baseline and change from baseline weight at 4 months
measure: Height in inches
timeFrame: Baseline
measure: Steps
timeFrame: through study completion, an average of 4 months
measure: Grip strength
timeFrame: Baseline and change from baseline grip strength at 4 months
measure: Physical activity questionnaire
timeFrame: Baseline and change from baseline CHAMPS at 4 months
Other outcomes:
Locations:
city: Lubbock
country: United States
facility: Texas Tech University
state: Texas
Study officials:
References: