An innovative brioche enriched in protein and energy improves the nutritional status of malnourished nursing home residents compared to oral nutritional supplement and usual breakfast: FARINE+ project

Autor: Francis Bon, Laurent Brondel, Virginie Van Wymelbeke, Isabelle Martin-Pfitzenmeyer, Patrick Manckoundia
Přispěvatelé: Service de médecine gériatrique (CHU de Dijon - Centre gériatrique de Champmaillot - EHPAD), Centre Hospitalier Universitaire de Dijon - Hôpital François Mitterrand (CHU Dijon), Service d'Hépato-Gastro-Entérologie (CHU de Dijon), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Centre Hospitalier Universitaire de Dijon - Hôpital François Mitterrand ( CHU Dijon ), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS )
Jazyk: angličtina
Rok vydání: 2016
Předmět:
Male
0301 basic medicine
Gerontology
Time Factors
Endocrinology
Diabetes and Metabolism
Staple food
Body Mass Index
law.invention
Grip strength
Randomized controlled trial
law
Homes for the Aged
Medicine
Elderly people
Homocysteine
Aged
80 and over
2. Zero hunger
Nutrition and Dietetics
[SDV.MHEP.GEG]Life Sciences [q-bio]/Human health and pathology/Geriatry and gerontology
Nutritional status
Vitamins
Lipids
3. Good health
Female
Dietary Proteins
France
Nutritional Status
Nursing home residents
[ SDV.MHEP.GEG ] Life Sciences [q-bio]/Human health and pathology/Geriatry and gerontology
Protein-Energy Malnutrition
03 medical and health sciences
Humans
Innovative brioche
Serum Albumin
Aged
Breakfast
Food
Formulated
030109 nutrition & dietetics
business.industry
Body Weight
Malnutrition
medicine.disease
Intervention studies
Nursing Homes
Nutrition Assessment
Protein intake
Dietary Supplements
Blood parameters
Energy Intake
business
Nursing homes
Blood Chemical Analysis
Zdroj: Clinical Nutrition ESPEN
Clinical Nutrition ESPEN, ESPEN/Elsevier, 2016, 15, pp.93-100. ⟨10.1016/j.clnesp.2016.06.012⟩
Clinical Nutrition ESPEN, 2016, 15, pp.93-100. 〈http://www.sciencedirect.com/science/article/pii/S2405457716302443?via%3Dihub〉. 〈10.1016/j.clnesp.2016.06.012〉
ISSN: 2405-4577
DOI: 10.1016/j.clnesp.2016.06.012⟩
Popis: International audience; BACKGROUND & AIMS:To compare the effects of a 12-week nutritional intervention, in which an innovative protein-and-energy-enriched brioche, an oral nutritional supplement or a usual breakfast were eaten, on food intake and nutritional status in nursing home residents.DESIGN:Three-armed, multicentre, controlled trial.SETTING:Eight nursing homes in Burgundy, France.PARTICIPANTS:Sixty-eight malnourished participants aged between 70 and 99 years old.INTERVENTION:Participants were randomly assigned to one of three groups according to the breakfast provided: brioche group, one portion of 65 g brioche enriched in protein and energy (12.8 g and 180 kcal) added to usual breakfast; supplement group, 200-ml of a ready-to-use, energy-dense liquid (14 g protein and 200 kcal) added to usual breakfast or control group, a usual breakfast only.MEASUREMENTS:Total energy intakes were assessed for three days at different periods of the study (day 0, day 30 and day 90); blood parameters, nutritional status (mini nutritional assessment, weight) and functional capacities (grip strength and activity level) were measured at the beginning and at the end of the nutritional intervention study (day 0 and day 90).RESULTS:The participants of the brioche group had higher total energy intakes at day 30 (p value 0.004) and at day 90 (p value 0.018) compared with the supplement group and the control group. At the end of the interventional study, 72% of the participants in the brioche group had reached the recommended minimum level of protein of 0.8 g/kg/day, compared with 53% in the supplement group and 36% in the control group (p value 0.036). In addition, between day 0 and day 90 in the brioche group, blood levels of vitamins B9, B2, D (all p value
Databáze: OpenAIRE
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