title: Protein-Enriched Bread and Readymade Meals Increase Community-Dwelling Older Adults' Protein Intake in a Double-Blind Randomized Controlled Trial.
abstract: OBJECTIVE
  Sufficient protein intake can decrease undernutrition risk among community-dwelling older adults. This study aimed to increase community-dwelling older adults' daily protein intake with acceptable and applicable protein-enriched bread and readymade meals at home.
  
  
  METHODS
  Double-blind randomized controlled trial of 2 weeks.
  
  
  METHODS
  Senior residential center in the Netherlands.
  
  
  METHODS
  Forty-two community-dwelling elderly residents (≥65 years) participated, with a mean age of 74.0 ± 6.9 years and mean body mass index of 28.5 ± 3.45 kg/m2.
  
  
  METHODS
  The intervention group (n = 22) received 5 protein-enriched readymade meals and plentiful protein-enriched bread during 2 weeks, whereas the control group (n = 20) received the regular equivalents during these 2 weeks.
  
  
  METHODS
  Food intake was assessed by using dietary food record-assisted 24-hour recalls and by weighing meal leftovers. Acceptability of the enriched products was assessed with product evaluation questionnaires and in-depth interviews.
  
  
  RESULTS
  Mean intake of food products (g) and energy (kJ) did not differ significantly between the control and the intervention groups. Total daily protein intake in the intervention group was 14.6 g higher than in the control group (87.7 vs 73.1 g/d, P = .004). Expressed in g/kg body weight per day, protein intake was significantly higher in the intervention group than in the control group (1.25 vs 0.99 g/kg/d, P = .003). The enriched products were equally liked, scoring 7.7 of 10.0. The in-depth interviews with participants indicated high acceptability of the enriched products.
  
  
  CONCLUSIONS
  This study showed that community-dwelling older adults' protein intake can be increased to recommended levels with highly acceptable and applicable protein-enriched products that fit into the normal eating pattern. Future studies should investigate whether this effect is maintained in the long-term among a frailer population.
authors.affiliation: Consumer Science and Health, Wageningen Food & Biobased Research, Wageningen, The Netherlands; Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands. Electronic address: canan.ziylan@wur.nl.
authors.forename: Canan
authors.initials: C
authors.lastname: Ziylan
authors.affiliation: Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands.
authors.forename: Annemien
authors.initials: A
authors.lastname: Haveman-Nies
authors.affiliation: Consumer Science and Health, Wageningen Food & Biobased Research, Wageningen, The Netherlands.
authors.forename: Stefanie
authors.initials: S
authors.lastname: Kremer
authors.affiliation: Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands.
authors.forename: Lisette C P G M
authors.initials: LC
authors.lastname: de Groot
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D001939:Bread; D004044:Dietary Proteins; D004311:Double-Blind Method; D005247:Feeding Behavior; D005260:Female; D005527:Food, Fortified; D006707:Homes for the Aged; D006801:Humans; D008297:Male; D044342:Malnutrition / Q000517:prevention & control; D062407:Meals
chemical_list: D004044:Dietary Proteins
keywords: Community-dwelling older adults; meals-on-wheels; protein-enriched regular products; undernutrition