Flavor Enhancement of Food Improves Dietary Intake and Nutritional Status of Elderly Nursing Home Residents

Mathey, M.F.A.M.; Siebelink, Els; Graaf, C. de; Staveren, W.A. van

doi:10.1093/gerona/56.4.m200

Cited by 218 publications

(121 citation statements)

References 24 publications

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“…The authors observed no increase in intake by the groups who received flavoring or MSG added to their food over 16 weeks. Other studies (Mathey et al, 2001;Schiffman and Warwick, 1993) have shown that flavor enhancement does increase intake in elderly subjects, but attribute their original diminished intake to a decline in flavor perception. Since our rats presumably have intact flavor perception, these studies may not be comparable.…”

Section: Discussionmentioning

confidence: 97%

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

et al. 2008

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Rats and humans avidly consume flavored foods that contain sucrose and fat, presumably due to their rewarding qualities. In this study, we hypothesized that the complex mixture of corn oil, sucrose, and flavor is more reinforcing than any of these components alone. We observed a concentrationdependent increase in reinforcers received of sucrose solutions (0, 3, 6.25, and 12.5%) in both fixed ratio and progressive ratio procedures, but with equicaloric corn oil solutions (0, 1.4, 2.8, and 5.6%) this finding was replicated only in the fixed ratio procedure. Likewise, addition of 1.4% oil to 3% or 12.5% sucrose increased fixed ratio, but not progressive ratio, reinforcers received relative to those of sucrose alone. Finally, addition of 3% vanilla flavoring did not change self-administration of 3% sucrose or 3% sucrose + 1.4% oil solutions. These data suggest that, calorie-for-calorie, sucrose is the dominant reinforcing component of novel foods that contain a mixture of fat, sucrose, and flavor.

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Section: Discussionmentioning

confidence: 97%

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

et al. 2008

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“…Studies have shown that improving flavor of foods can improve nutritional intake and body weight in nursing-home patients. 38 The role of cytokines has been discussed earlier. Circulating levels of IL1, IL6 and TNFα have been shown to be higher in older people and associated with reduced muscle mass.…”

Section: Physiological Anorexiamentioning

confidence: 97%

Assessment and management of nutrition in older people and its importance to health

Ahmed

Haboubi

2010

CIA

252

109

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Abstract:Nutrition is an important element of health in the older population and affects the aging process. The prevalence of malnutrition is increasing in this population and is associated with a decline in: functional status, impaired muscle function, decreased bone mass, immune dysfunction, anemia, reduced cognitive function, poor wound healing, delayed recovery from surgery, higher hospital readmission rates, and mortality. Older people often have reduced appetite and energy expenditure, which, coupled with a decline in biological and physiological functions such as reduced lean body mass, changes in cytokine and hormonal level, and changes in fluid electrolyte regulation, delay gastric emptying and diminish senses of smell and taste. In addition pathologic changes of aging such as chronic diseases and psychological illness all play a role in the complex etiology of malnutrition in older people. Nutritional assessment is important to identify and treat patients at risk, the Malnutrition Universal Screening Tool being commonly used in clinical practice. Management requires a holistic approach, and underlying causes such as chronic illness, depression, medication and social isolation must be treated. Patients with physical or cognitive impairment require special care and attention. Oral supplements or enteral feeding should be considered in patients at high risk or in patients unable to meet daily requirements.

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“…Both of these studies were cross-sectional and were limited by their relatively small sample size. Mathey et al (2001) evaluated the impact of flavor-enhancers in a nursing home population. Energy intake declined in the control group but remained stable in the intervention group.…”

Section: (3):291-300 (2002)mentioning

confidence: 99%

Nutrition as a Mediator in the Relation between Oral and Systemic Disease: Associations between Specific Measures of Adult Oral Health and Nutrition Outcomes

Ritchie

Joshipura

Hung

et al. 2002

Critical Reviews in Oral Biology & Medicine

212

154

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ABSTRACT:Recent associations between oral health and systemic disease have led to renewed interest in the mouth and its contribution to health outcomes. Many pathways for this relationship have been postulated, among them the potential mediating role of nutrition. The link between various nutrients and systemic disease has been established, but relatively little work has been done in relating oral conditions with nutrition. We searched MEDLINE, from 1966 to July, 2001, to identify articles relating specific oral measures to nutrition outcomes. We included original articles written in English with a sample size greater than 30 that used objective oral health measures. We reviewed a total of 56 articles. Only a small proportion of these studies were methodologically sound. Although many studies were small and cross-sectional, the literature suggests that tooth loss affects dietary quality and nutrient intake in a manner that may increase the risk for several systemic diseases. The impact of tooth loss on diet may be only partially compensated for by prostheses. To date, there is little information relating periodontal disease and oral pain and nutrition. A few studies suggest poorer nutrition among individuals with xerostomia and altered taste. Further, impaired dentition may contribute to weight change, depending on age and other population characteristics. There is a paucity of well-designed studies addressing oral health and nutrition. Before we can acquire a better understanding of how nutrition and oral health interrelate, however, more studies will be required to confirm these associations-preferably longitudinal studies with larger sample sizes and better control of important confounders.Key words. Oral health, periodontal disease, tooth loss, prostheses, nutrition, systemic disease.tions regarding how specific oral health characteristics relate to these nutrition outcomes. We will summarize the methodology, findings, and limitations of selected articles. Finally, we will provide suggestions for future research design that might provide better data and lead to better-understood conclusions. (II) MethodsOral health and nutrition are both defined in multiple ways and described by complex, interrelated measurements. Oral health encompasses gingival status, the well-being of the teeth and jaw, salivary quantity and quality, and sensory dimensions of taste and pain. Likewise, nutritional health includes both the quality and quantity of dietary intake and nutritional status. Dietary intake is comprised of the types of food groups ingested (such as fruits, vegetables, or dairy products) and the nutrient composition of the food eaten (micronutrients-vitamins, minerals, and macronutrients-proportion of calories consumed as protein, carbohydrates, and fats). Nutritional status includes body composition and tissue and blood levels of micronutrients. To highlight these various components of oral health and nutrition, we developed a conceptual model that describes how oral health and nutrition characteristics might rela...

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Flavor Enhancement of Food Improves Dietary Intake and Nutritional Status of Elderly Nursing Home Residents

Abstract: Adding flavor enhancers to the cooked meals was an effective way to improve dietary intake and body weight in elderly nursing home residents.

Cited by 218 publications

References 24 publications

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

Assessment and management of nutrition in older people and its importance to health

Nutrition as a Mediator in the Relation between Oral and Systemic Disease: Associations between Specific Measures of Adult Oral Health and Nutrition Outcomes

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