Munk, T5; Beck, A M6; Holst, M1; Rosenbom, E6; Rasmussen, H H3; Nielsen, M A6; Thomsen, T6
1 Aalborg University Hospital, The Faculty of Medicine, Aalborg University, VBN2 The Faculty of Medicine, Aalborg University, VBN3 Klinik Medicin, The Faculty of Medicine, Aalborg University, VBN4 Medicinske Mave- og Tarmsygdomme (Gastroenterologi og Hepatologi), The Faculty of Medicine, Aalborg University, VBN5 Nutritional Research Unit, EFFECT, Herlev University Hospital, Herlev, Denmark.6 unknown
A randomised controlled trial
BACKGROUND: New evidence indicates that increased dietary protein ingestion promotes health and recovery from illness, and also maintains functionality in older adults. The present study aimed to investigate whether a novel food service concept with protein-supplementation would increase protein and energy intake in hospitalised patients at nutritional risk. METHODS: A single-blinded randomised controlled trial was conducted. Eighty-four participants at nutritional risk, recruited from the departments of Oncology, Orthopaedics and Urology, were included. The intervention group (IG) received the protein-supplemented food service concept. The control group (CG) received the standard hospital menu. Primary outcome comprised the number of patients achieving ≥75% of energy and protein requirements. Secondary outcomes comprised mean energy and protein intake, body weight, handgrip strength and length of hospital stay. RESULTS: In IG, 76% versus 70% CG patients reached ≥75% of their energy requirements (P = 0.57); 66% IG versus 30% CG patients reached ≥75% of their protein requirements (P = 0.001). The risk ratio for achieving ≥75% of protein requirements: 2.2 (95% confidence interval = 1.3-3.7); number needed to treat = 3 (95% confidence interval = 2-6). IG had a higher mean intake of energy and protein when adjusted for body weight (CG: 82 kJ kg(-1) versus IG: 103 kJ kg(-1) , P = 0.013; CG: 0.7 g protein kg(-1) versus 0.9 g protein kg(-1) , P = 0.003). Body weight, handgrip strength and length of hospital stay did not differ between groups. CONCLUSIONS: The novel food service concept had a significant positive impact on overall protein intake and on weight-adjusted energy intake in hospitalised patients at nutritional risk.
Journal of Human Nutrition and Dietetics, 2014, Vol 27, Issue 2, p. 122-132
Aged; Aged, 80 and over; Body Weight; Diet; Dietary Proteins; Dietary Supplements; Energy Intake; Female; Food Service, Hospital; Hand Strength; Hospitalization; Hospitals; Humans; Length of Stay; Male; Nutritional Requirements; Nutritional Status; Protein-Energy Malnutrition; Single-Blind Method