Changing Habits and Lifestyles in Older Individuals

NCT02777918 | Completed Results

• 1 other identifier: BUREC12036
• Study Type: interventional
• Target: 100
• Locations: 0 countries
• Sites: N/A

Brief Summary

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.

Conditions

Eating Behaviour

Keywords

food intake

Outcome Measures

Primary Outcomes (2)

• 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 Outcomes (5)

• Change in Dietary Protein Intake

  Change from baseline to 12 weeks

• Muscle Function

  Change from baseline to 12 weeks

• Lean Body Mass

  Change from baseline to 12 weeks

• Egg Intake

  6 months

• Number of Adverse Events Reported

  6 months

Study Arms (2)

Intervention

EXPERIMENTAL

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

Control

NO INTERVENTION

Dietary recommendations will be provided at the start of the study period, such that the intervention regards the recipes, not the recommendations

Interventions

Recipe provision BEHAVIORAL

6 recipes will be provided every 2 weeks by post for 12 weeks

Intervention

Eligibility Criteria

• Age: 55 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• 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

Sponsors & Collaborators

• Bournemouth University: lead
• British Egg Industry Council: collaborator

MeSH Terms

Conditions

Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Limitations and Caveats

Anticipated, but small sample. Should be treated as a pilot study.

Results Point of Contact

• Title: Prof. Katherine Appleton
• Organization: Bournemouth University

k.appleton@bournemouth.ac.uk

+441202965985

Study Officials

• Katherine M Appleton, PhD

  Bournemouth University

  PRINCIPAL INVESTIGATOR

Publication Agreements

• PI is Sponsor Employee: Yes

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: OUTCOMES ASSESSOR
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: May 17, 2016
• First Posted: May 19, 2016
• Study Start: June 1, 2016
• Primary Completion: April 30, 2017
• Study Completion: November 29, 2017
• Last Updated: July 29, 2019
• Results First Posted: July 29, 2019

Record last verified: 2019-06

Data Sharing

• IPD Sharing: Will not share