The Effects of Texture Modified Diets on Dietary Intake and Appetite Responses in Older Adults
Investigating the Influence of Texture Modified and Protein-enriched Meals on Dietary Intake and Appetite Responses in Healthy Older Adults
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
- To investigate whether there are any differences in appetite responses following a texture modified meal compared to a standard meal.
- To investigate whether protein-enriched versions of a texture modified meal and/or standard meal affects satiety and subsequent intake in healthy older adults.
- To investigate the effects of a texture modified diet, standard diet and their protein-enriched versions on gastric emptying in healthy older adults.
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
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-
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Reading, United Kingdom
- University of Reading
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-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- 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.
Exclusion Criteria:
- 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.
Study Plan
How is the study designed?
Design Details
- Primary Purpose: OTHER
- Allocation: RANDOMIZED
- Interventional Model: CROSSOVER
- Masking: SINGLE
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
EXPERIMENTAL: Standard Meal
A regular meal (equivalent to International Dysphagia Diet Standardisation Initiative [IDSSI] Level 7) will consist of meat, potatoes and peas: 333kcal, 16g protein.
|
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
|
|
EXPERIMENTAL: Standard Protein Fortified Meal
A regular meal (equivalent to International Dysphagia Diet Standardisation Initiative [IDSSI] Level 7) will consist of meat, potatoes and peas: 333kcal, 25g protein.
|
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
|
|
EXPERIMENTAL: Texture Modified Meal
A pureed meal (equivalent to International Dysphagia Diet Standardisation Initiative [IDSSI] Level 4) will consist of meat, potatoes and peas: 340kcal, 16g protein.
|
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
|
|
EXPERIMENTAL: Texture Modified Protein Fortified Meal
A pureed meal (equivalent to International Dysphagia Diet Standardisation Initiative [IDSSI] Level 4) will consist of meat, potatoes and peas: 350kcal, 25g protein.
|
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
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
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Intake at ad-libitum dinner
Time Frame: 4 days in total (one measurement per study day)
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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.
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4 days in total (one measurement per study day)
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Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
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Ratings (Appetite, hedonic and palatability) of breakfast, preload lunch and ad-libitum dinner
Time Frame: Regular ratings each study visit, 4 days in total
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Appetite, hedonic and palatability ratings are assessed using validated 100 mm Visual Analogue Scales (VAS, sscale 0-100).
Before and immediately after breakfast and assessed every 30 min for 360 min
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Regular ratings each study visit, 4 days in total
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Gastric emptying
Time Frame: Regular samples each study visit, 4 days in total
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Gastric emptying will be measured using 13C-labelled sodium acetate which will be added into a bottle of water.
This will be consumed alongside preload meal.
Measurements will be taken every 1 hour after consumption of breakfast up to preload, then every 15 min after the preload for 180 min.
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Regular samples each study visit, 4 days in total
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Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Lisa Methven, BSc, PhD, University of Reading
Publications and helpful links
General Publications
- 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.
- 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.
- 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.
- 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.
- 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.
Study record dates
Study Major Dates
Study Start (ACTUAL)
Study Start
Primary Completion (ACTUAL)
Primary Completion
Study Completion (ACTUAL)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (ACTUAL)
First Posted
Study Record Updates
Last Update Posted (ACTUAL)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Keywords
Other Study ID Numbers
Other Study ID Numbers
- UREC 19/68
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
IPD Plan Description
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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