Clinical trial NCT06157385: The Effect of Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults
Official title: The Effect of 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
Protein intake
Muscle quality
Older adults
Lead sponsor: Texas Tech University
Sponsor class: OTHER
Collaborators: name: National Cattlemen's Beef Association
First posted: 2023-12-05
Enrollment: 28
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 sarcopenia and frailty. This deterioration of muscle and physical capabilities impacts an individual's functional independence and quality of life. Dietary protein stimulates muscle protein synthesis. Therefore, nutritional interventions that recommend higher protein intakes may enhance muscle protein synthesis. Food intake, including protein-rich foods such as red meat, has been shown to decline with age. Barriers to consuming protein-rich foods include reductions in taste and smell, dentition and dexterity, and changes in living situations. Therefore, nutritional interventions that can effectively improve eating behaviors and diet quality while stimulating muscle protein synthesis in older adults are necessary to help prevent, manage, and promote recovery of sarcopenia. To reduce potential barriers of red meat consumption in community-dwelling older adults, an additional beneficial strategy may be the use of cooking demonstrations, or culinary medicine, by imparting knowledge about healthy cooking to improve the dietary habits of individuals who are at risk of sarcopenia. In this approach, people will be educated about age-appropriate, healthy eating behaviors and equipped with basic cooking skills to incorporate nutritious food into their daily diet. A systematic review concluded that culinary interventions such as cooking classes effectively improved attitudes, self-efficacy, and healthy eating in children and adults. A recent study using cooking videos to encourage the consumption of calcium-rich foods showed that the subjects gained knowledge and were motivated to consume calcium-rich foods, and video demonstrations were accepted as an effective communication channel to impart cooking skills. Additionally, it is suggested that cooking at home improves adherence to healthy nutrition, thereby reducing chronic illness risks. Older adults may not be aware of their changing nutrient needs and therefore may lack the skills to prepare nutritionally adequate foods properly. Thus, cooking demonstrations can be a novel strategy to improve diet quality in older adults and promote and augment at-home cooking. Culinary medicine is an evidence-based field that combines skills of preparing, cooking, and presenting food with the science of medicine to accomplish potential improvements in eating behaviors and health outcomes. The goal of culinary medicine is to help people improve their diet quality which assists them in their medical regimen to produce an effective treatment.


Eligibility criteria: Inclusion Criteria:

* 65 years of age and older
* Physically active
* Willing to eat beef
* Able to cook
* Able to use a computer or mobile device
* Willing to undergo two blood draws

Exclusion Criteria:

* \<65 years of age
* Screening for sarcopenia SARC-F score of 4 or greater
* Regular consumption of nicotine, excessive alcohol (4+ drinks/day for women or 5+ drinks/day for men), and/or illicit drugs such as amphetamines, cocaine, marijuana, or opiates
* Have cancer, transplant, amputation, or renal disorder
* Limited mobility
* Self-reported cognitive dysfunction
* Have heart pacemaker
* Have Type 1 diabetes or Type 2 diabetes with insulin therapy

Primary outcomes:
measure: Food Frequency Questionnaire (FFQ)
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Weekly Cooking Effectiveness and Protein Intake Questionnaire
timeFrame: This will be assessed every week throughout the 4-month intervention starting at the end of the first week.
Secondary outcomes:
measure: Cooking Effectiveness Questionnaire
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Nutrition Knowledge Questionnaire
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Physical Activity Questionnaire
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Handgrip Strength
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Short Physical Performance Battery (SPPB) Exam
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Serum Value of Vitamin B12 in pg/mL
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Serum Value of Folate in ng/mL
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Serum Value of Creatinine in mg/dL
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Daily Steps
timeFrame: This will be collected throughout the study and assessed after the intervention.
measure: BMI in (lb/in^2)*703
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Weight in Pounds
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Height in Inches
timeFrame: This will be assessed at baseline and after the 4-month intervention.
measure: Muscle Composition with Bioelectric Impedance Analysis (BIA) Tanita MC-780U Scale
timeFrame: This will be assessed at baseline and after the 4-month intervention.
Other outcomes:
Locations:
city: Lubbock
country: United States
facility: Texas Tech University
state: Texas
Study officials:
affiliation: Texas Tech Nutritional Sciences
name: Shannon Galyean
role: PRINCIPAL_INVESTIGATOR
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