Impact of protein- and micronutrient-rich food designed for older adults based on their nutritional status

Abstract

Introduction: The aim was to design an innovative nutritional supplement for older people based on the changes in their appetite, taste perception, swallowing, and nutritional needs to prevent malnutrition and sarcopenia. Methods: 48 geriatric in-patients of Kaunas Clinical Hospital were enrolled. The study group (n = 20) have been consuming 200 ml of nutritional beverage prototype and the control group (n = 25)— 200 ml of commercial product for 10 days. The main characteristics of prototype (100 g): 130 kcal, protein—10 g, fat—6.15 g, carbohydrates— 8.6 g, anthocyanins—52 mg, daily amounts of calcium, vitamin A, E, D3, C, B9, B12, Se; viscosity—1.45 ± 0.05 Pa s. Assessment of nutritional status: height, weight, BMI, arm and calf circumference (AC, CC), grip strength, gait speed, hemoglobin, absolute lymphocytes count, albumin, total protein, creatinine, glucose, cholesterol and his fractions, vitamin D, B12, B9 concentrations. Pearson coefficient, ANOVA, t, Wilcoxon, and Mann Whitney U test were used. Results: Although the study and control groups did not differ in age, gender, anthropometric indicators, hemoglobin, lymphocyte levels, lipid concentration, and renal function, the study group had sinificantly lower concentrations of albumin, glucose, and vitamin D and their grip strength was lower (tendency—P = 0.075). After the intervention, in the control group there was a significant increase in CC, gait speed; there was a tendency of increase in AC, grip strength, In the study group there was a significant increase in AC, gait speed, vitamin B12, D concentration. Key conclusions: Having consumed the designed food prototype of creamy consistency for 10 days, the nutritional status of older adult patients improved.