Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study
- Author:
Hyejin HAN
1
;
Yoonhee PARK
;
Hyeji KWON
;
Yeseung JEONG
;
Soyoung JOO
;
Mi Sook CHO
;
Ju Yeon PARK
;
Hee-Won JUNG
;
Yuri KIM
Author Information
- Publication Type:Original Research
- From:Nutrition Research and Practice 2023;17(5):934-944
- CountryRepublic of Korea
- Language:English
-
Abstract:
BACKGROUND/OBJECTIVES:Maintaining total muscle mass in the older adults with swallowing difficulty (dysphagia) is important for preserving swallowing function. Increasing protein intake can help sustain lean body mass in the older adults. The aim of this study was to evaluate the effect of various high-protein texture-modified foods (HPTMFs) on muscle mass and perform dietary assessment in ≥ 65-yrs-old patients with dysphagia.
SUBJECTS/METHODS:Participants (n = 10) received the newly developed HPTMFs (average 595.23 ± 66.75 kcal/day of energy, 54.22 ± 6.32 g/day of protein) for 10 days. Relative handgrip strength (RHS), mid-upper arm circumference (MUAC), body composition, mini nutritional assessment (MNA), mini dietary assessment (MDA), and Euro Quality-of-Life questionnaire 5-dimensional classification (EQ-5D) were assessed.
RESULTS:After 10 days, an increase in MUAC (26.36 ± 2.35 cm to 28.50 ± 3.17 cm, P = 0.013) and RHS (0.38 ± 0.24 kg/kg body weight to 0.42 ± 0.22 kg/kg body weight, P = 0.046) was observed. Although MNA, MDA, EQ-5D, subjective health status, muscle mass, and calf circumference showed a tendency to increase after intervention, no significant differences were found.
CONCLUSIONS:These results suggest that the HPTMFs can be used for improving the nutritional and health status in patients with dysphagia.
