Impact of food-based fortification on nutritional outcomes and acceptability in older adults: systematic literature review

被引:4
作者
Geny, Alexia [1 ]
Petitjean, Maite [1 ]
Van Wymelbeke-Delannoy, Virginie [1 ,2 ]
Sulmont-Rosse, Claire [1 ]
机构
[1] Univ Bourgogne, Inst Agro, Ctr Sci Gout & Alimentat, CNRS,INRAE, Dijon, France
[2] CHU Dijon Bourgogne, Un Rech Pole Personnes Agees, Dijon, France
基金
英国生物技术与生命科学研究理事会;
关键词
elderly; enrichment; supplementation; food-first; malnutrition; intake; body weight; acceptability; NURSING-HOME RESIDENTS; WHEY-PROTEIN SUPPLEMENTATION; IMPROVE ENERGY-INTAKE; QUALITY-OF-LIFE; PHYSICAL PERFORMANCE; EFFECTIVE STRATEGY; DIETARY PATTERNS; FORTIFIED FOODS; ENRICHED BREAD; FAMILIAR FOODS;
D O I
10.3389/fnut.2023.1232502
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Background: "Do it yourself" (DIY) food-based fortification involves adding fortificants into everyday foods. It is a flexible solution that allows older people with reduced appetite to meet their nutritional needs.Objectives: The aims of the systematic review are (a) to describe DIY fortified recipes, (b) to evaluate their acceptability, and (c) to evaluate whether they are effective levers to improve nutritional outcomes in older people.Methods: A systematic search of 3 databases (Web of Science, PubMed, Scopus, last searched on January 2022) was undertaken. Main eligibility criteria include older adults aged >= 60 years living at home, in an institution or in hospital. Studies carried out for a specific medical condition or targeting only micronutrient fortification were excluded. After reviewing all titles/abstracts then full-text papers, key data were extracted and synthesized narratively. The quality of included studies was assessed using Kmet et al.Results: Of 21,493 papers extracted, 44 original studies were included (3,384 participants), with 31 reporting nutritional outcomes, 3 reporting acceptability outcomes and 10 reporting both nutritional and acceptability outcomes. The review highlighted a wide variety of DIY fortified recipes, with additional energy ranging from 23 to 850 kcal/d (M = 403; SE = 62) and/or protein ranging from 4 to 40 g/d (M = 19; SE = 2). Compared to a standard diet, DIY fortification seems to be a valuable strategy for increasing energy and protein intake in older people. However, no strong evidence was observed on the nutritional status.Implication for future: Further acceptability studies are crucial to ensure that DIY fortified foods are palatable and thus have a significant impact on the nutritional status. In addition, it would be useful for studies to better describe DIY recipes. This information would result in a better understanding of the factors that maximize the impact of DIY fortification on nutritional outcomes. Study registration: PROSPERO no. CRD42021244689.
引用
收藏
页数:24
相关论文
共 84 条
[41]   Protein and energy intake improved by in-between meals: An intervention study in hospitalized patients [J].
Mortensen, M. N. ;
Larsen, A. K. ;
Skadhauge, L. B. ;
Hogsted, R. H. ;
Beermann, T. ;
Cook, M. E. ;
Rasmussen, H. H. ;
Mikkelsen, B. E. ;
Holst, M. .
CLINICAL NUTRITION ESPEN, 2019, 30 :113-118
[42]   Positive effect of protein-supplemented hospital food on protein intake in patients at nutritional risk: a randomised controlled trial [J].
Munk, T. ;
Beck, A. M. ;
Holst, M. ;
Rosenbom, E. ;
Rasmussen, H. H. ;
Nielsen, M. A. ;
Thomsen, T. .
JOURNAL OF HUMAN NUTRITION AND DIETETICS, 2014, 27 (02) :122-132
[43]   A 24-h a la carte food service as support for patients at nutritional risk: a pilot study [J].
Munk, T. ;
Seidelin, W. ;
Rosenbom, E. ;
Nielsen, A. L. ;
Klausen, T. W. ;
Nielsen, M. A. ;
Thomsen, T. .
JOURNAL OF HUMAN NUTRITION AND DIETETICS, 2013, 26 (03) :268-275
[44]   Short-Term Oral Nutritional Intervention with Protein and Vitamin D Decreases Falls in Malnourished Older Adults [J].
Neelemaat, Floor ;
Lips, Paul ;
Bosmans, Judith E. ;
Thijs, Abel ;
Seidell, Jaap C. ;
van Bokhorst-de van der Schueren, Marian A. E. .
JOURNAL OF THE AMERICAN GERIATRICS SOCIETY, 2012, 60 (04) :691-699
[45]  
Niccoli Sarah, 2017, Journal of Nutrition in Gerontology and Geriatrics, V36, P149, DOI 10.1080/21551197.2017.1391732
[46]   A Five-Ingredient Nutritional Supplement and Home-Based Resistance Exercise Improve Lean Mass and Strength in Free-Living Elderly [J].
Nilsson, Mats I. ;
Mikhail, Andrew ;
Lan, Lucy ;
Di Carlo, Alessia ;
Hamilton, Bethanie ;
Barnard, Kristin ;
Hettinga, Bart P. ;
Hatcher, Erin ;
Tarnopolsky, Milla G. ;
Nederveen, Joshua P. ;
Bujak, Adam L. ;
May, Linda ;
Tarnopolsky, Mark A. .
NUTRIENTS, 2020, 12 (08) :1-28
[47]   Protein Supplementation at Breakfast and Lunch for 24 Weeks beyond Habitual Intakes Increases Whole-Body Lean Tissue Mass in Healthy Older Adults [J].
Norton, Catherine ;
Toomey, Clodagh ;
McCormack, William G. ;
Francis, Peter ;
Saunders, Jean ;
Kerin, Emmet ;
Jakeman, Philip .
JOURNAL OF NUTRITION, 2016, 146 (01) :65-69
[48]   Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review [J].
Norton, Victoria ;
Lignou, Stella ;
Methven, Lisa .
FOODS, 2021, 10 (02)
[49]   Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow [J].
Norton, Victoria ;
Lignou, Stella ;
Bull, Stephanie P. ;
Gosney, Margot A. ;
Methven, Lisa .
FOODS, 2020, 9 (09)
[50]   Effect of dairy-based and energy-enriched berry-based snacks on quality of life in older people [J].
Nykanen, Irma ;
Torronen, Riitta ;
Schwab, Ursula .
GERIATRICS & GERONTOLOGY INTERNATIONAL, 2019, 19 (09) :960-961