The Effects of Texture Modified Diets on Dietary Intake and Appetite Responses in Older Adults

NCT04521374 | Completed

• 1 other identifier: UREC 19/68
• Study Type: interventional
• Target: 21
• Locations: 1 country
• Sites: 1

Brief Summary

This study aims to investigate the effects of equicaloric texture modified and regular meals that are either fortified with protein or not on dietary intake and satiety in older adults (65+) living in the United Kingdom (UK).

Conditions

Older Adults

Keywords

Older adults; Texture modified diet; Protein fortification; Appetite; Dietary intake; Food first

Outcome Measures

Primary Outcomes (1)

• Intake at ad-libitum dinner

  Intake at the ad-libitum meal is measured (grams). Volunteers are instructed to eat only until they feel comfortable satisfied and are given 20 min to consume the meal.

  4 days in total (one measurement per study day)

Secondary Outcomes (2)

• Ratings (Appetite, hedonic and palatability) of breakfast, preload lunch and ad-libitum dinner

  Regular ratings each study visit, 4 days in total

• Gastric emptying

  Regular samples each study visit, 4 days in total

Study Arms (4)

Standard Meal

EXPERIMENTAL

A regular meal (equivalent to International Dysphagia Diet Standardisation Initiative \[IDSSI\] Level 7) will consist of meat, potatoes and peas: 333kcal, 16g protein.

Behavioral: Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Standard Protein Fortified Meal

EXPERIMENTAL

A regular meal (equivalent to International Dysphagia Diet Standardisation Initiative \[IDSSI\] Level 7) will consist of meat, potatoes and peas: 333kcal, 25g protein.

Behavioral: Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Texture Modified Meal

EXPERIMENTAL

A pureed meal (equivalent to International Dysphagia Diet Standardisation Initiative \[IDSSI\] Level 4) will consist of meat, potatoes and peas: 340kcal, 16g protein.

Behavioral: Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Texture Modified Protein Fortified Meal

EXPERIMENTAL

A pureed meal (equivalent to International Dysphagia Diet Standardisation Initiative \[IDSSI\] Level 4) will consist of meat, potatoes and peas: 350kcal, 25g protein.

Behavioral: Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein

Interventions

Preload meals that are solid or texture modified and are fortified with protein or not fortified with protein BEHAVIORAL

Immediately after consuming the preload meal, volunteers will use a 100mm visual analogue scale (VAS) to rate their liking towards the meal, their hunger, fullness, desire to eat and prospective food intake. Subsequently, they will record these every 30 minutes until they consume their ad-libitum dinner

Standard Meal; Standard Protein Fortified Meal; Texture Modified Meal; Texture Modified Protein Fortified Meal

Eligibility Criteria

• Age: 65 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Older Adult (65+)

You may qualify if:

• aged 65 years or over (no upper age limit);
• be within body mass index range (18.5-34.9kg/m2 );
• regularly consume 3 meals a day (breakfast by 11am, lunch and dinner);
• be able to accept test meals provided;
• be able to feed themselves;
• be able to give informed consent; i.e not lacking mental capacity;
• Have access to a kitchen, freezer and fridge.
• Have access to a telephone.
• understand English.

You may not qualify if:

• Diagnosed with coronavirus (COVID-19) or have had it in the last 4 weeks.
• have any existing neurological or gastrointestinal condition;
• have Cancer;
• have no current chewing or swallowing difficulties (such as dysphagia);
• have no existing cognitive or psychiatric disorder;
• taking medications that can significantly affect taste changes, appetite or gastric emptying;
• be on a special or therapeutic diet;
• have any food allergies or intolerances that will be worsened with meals provided in the study;
• have a history of drug or alcohol misuse;
• smoke more than 10 cigarettes a day.

Sponsors & Collaborators

• University of Reading: lead

Study Sites (1)

University of Reading

Reading, United Kingdom

Location

Related Publications (5)

• Wright L, Cotter D, Hickson M, Frost G. Comparison of energy and protein intakes of older people consuming a texture modified diet with a normal hospital diet. J Hum Nutr Diet. 2005 Jun;18(3):213-9. doi: 10.1111/j.1365-277X.2005.00605.x.

  PMID: 15882384 BACKGROUND

• Pritchard SJ, Davidson I, Jones J, Bannerman E. A randomised trial of the impact of energy density and texture of a meal on food and energy intake, satiation, satiety, appetite and palatability responses in healthy adults. Clin Nutr. 2014 Oct;33(5):768-75. doi: 10.1016/j.clnu.2013.10.014. Epub 2013 Oct 25.

  PMID: 24200201 BACKGROUND

• Keller H, Chambers L, Niezgoda H, Duizer L. Issues associated with the use of modified texture foods. J Nutr Health Aging. 2012 Mar;16(3):195-200. doi: 10.1007/s12603-011-0160-z.

  PMID: 22456772 BACKGROUND

• Volkert D, Beck AM, Cederholm T, Cruz-Jentoft A, Goisser S, Hooper L, Kiesswetter E, Maggio M, Raynaud-Simon A, Sieber CC, Sobotka L, van Asselt D, Wirth R, Bischoff SC. ESPEN guideline on clinical nutrition and hydration in geriatrics. Clin Nutr. 2019 Feb;38(1):10-47. doi: 10.1016/j.clnu.2018.05.024. Epub 2018 Jun 18.

  PMID: 30005900 BACKGROUND

• Cichero JAY. Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of Choice. Geriatrics (Basel). 2018 Oct 12;3(4):69. doi: 10.3390/geriatrics3040069.

  PMID: 31011104 BACKGROUND

MeSH Terms

Interventions

Proteins

Intervention Hierarchy (Ancestors)

Amino Acids, Peptides, and Proteins

Study Officials

• Lisa Methven, BSc, PhD

  University of Reading

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Masking Details: All samples provided to the participant are labelled with 3 digit random codes
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: : Professor in Food and Sensory Science

Study Record Dates

• First Submitted: August 7, 2020
• First Posted: August 20, 2020
• Study Start: September 7, 2020
• Primary Completion: April 30, 2022
• Study Completion: September 6, 2022
• Last Updated: October 21, 2022

Record last verified: 2022-10

Data Sharing

• IPD Sharing: Will not share

Locations

GB (1)