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 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Industry funded
- University or hospital
- Bournemouth University
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2020-09-01 · Public Health Nutr · vol. 24 · issue 8 · pp. 1–14
- Publisher
- Cambridge University Press
- Cited
- 10 citations · more than 61% of similar papers · 0.5× the field average
- References
- 79 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Nutrition and Health in Aging · Muscle metabolism and nutrition · Nutritional Studies and Diet
- Keywords
- Herb, Spice, Medicine, Gerontology, Environmental health, Demography, Traditional medicine, Medicinal herbs, Engineering, Sociology
- MeSH
- humans, life style, spices, eggs, aged, independent living
3 authors
From GB
- Emmy van den HeuvelBournemouth University
- JL MurphyBournemouth University
- Katherine Marie Appleton · correspondingBournemouth University
Abstract
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.