The provision of recipes and single-use herb/spice packets to increase egg and protein intake in community-dwelling older adults: a randomised controlled trial
van den Heuvel E, Murphy JL, Appleton KM
Public health nutrition · 8 citas
Etiquetas de revisión
Financiado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Universidad u hospital
- Bournemouth University
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2020-09-01 · Public Health Nutr · vol. 24 · número 8 · págs. 1–14
- Editorial
- Cambridge University Press
- Citado
- 10 citas · más que el 61% de estudios similares · 0.5× el promedio de su campo
- Referencias
- 79 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nutrition and Health in Aging · Muscle metabolism and nutrition · Nutritional Studies and Diet
- Palabras clave
- Herb, Spice, Medicine, Gerontology, Environmental health, Demography, Traditional medicine, Medicinal herbs, Engineering, Sociology
- MeSH
- humans, life style, spices, eggs, aged, independent living
3 autores
- Emmy van den Heuvel🇬🇧Bournemouth University
- JL Murphy🇬🇧Bournemouth University
- Katherine Marie Appleton🇬🇧 · autor de correspondenciaBournemouth University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
This study investigated the impact of recipe and single-use herb/spice packet provision on egg intake and protein intake in community-dwelling individuals aged over 55 years.
Design
Using a randomised-controlled intervention design, 100 older adults were randomised to receive (n 53) or not receive (n 47) high-protein egg-based recipes and herb/spice packets through the post for 12 weeks, from June to December 2016. Egg intake, protein intake, adverse events, lean body mass and functional measures of lean body mass were measured at baseline, after the 12 weeks and after a further 12 weeks.
Setting
Bournemouth, UK.
Participants
Community-dwelling older adults.
Results
Intention-to-treat data were analysed using regression, controlling for various demographic and lifestyle characteristics. Ninety-three individuals (intervention, n 50; control, n 43) completed assessments at all three time points. Egg intakes increased by end of intervention in both groups (mean: 4-5 eggs/month). After a further 12 weeks, higher egg intakes were sustained in the intervention group, while egg intakes in the control group returned to baseline levels (between-group difference: β = -0·124, P = 0·047). No differences were found in other measures (largest β = -0·106, P = 0·12).
Conclusions
The provision of high-protein egg-based recipes and single-use herb/spice packets over 12 weeks increased egg intakes up to 12 weeks after end of intervention. Other factors may explain increased egg intakes during the intervention, but the sustained effects most plausibly result directly from recipe provision. Limited effects in other measures suggest that the recipes may have replaced as opposed to added to existing protein intakes.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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