The provision of recipes and single-use herb/spice packets to increase egg and protein intake in community-dwelling older adults: a randomised controlled trial

Abstract

Objective: This study investigated the impact of recipe and single-use herb/spice packet provision on egg intake and protein intake in community-dwelling individuals aged over 55 years. Design: Using a randomised-controlled intervention design, 100 older adults were randomised to receive (n 53) or not receive (n 47) high-protein egg-based recipes and herb/spice packets through the post for 12 weeks, from June to December 2016. Egg intake, protein intake, adverse events, lean body mass and functional measures of lean body mass were measured at baseline, after the 12 weeks and after a further 12 weeks. Setting: Bournemouth, UK. Participants: Community-dwelling older adults. Results: Intention-to-treat data were analysed using regression, controlling for various demographic and lifestyle characteristics. Ninety-three individuals (intervention, n 50; control, n 43) completed assessments at all three time points. Egg intakes increased by end of intervention in both groups (mean: 4–5 eggs/month). After a further 12 weeks, higher egg intakes were sustained in the intervention group, while egg intakes in the control group returned to baseline levels (between-group difference: β = −0·124, P = 0·047). No differences were found in other measures (largest β = −0·106, P = 0·12). Conclusions: The provision of high-protein egg-based recipes and single-use herb/spice packets over 12 weeks increased egg intakes up to 12 weeks after end of intervention. Other factors may explain increased egg intakes during the intervention, but the sustained effects most plausibly result directly from recipe provision. Limited effects in other measures suggest that the recipes may have replaced as opposed to added to existing protein intakes.

Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults

“…Older adults as a population group can also be difficult to reach as many do not consider themselves as old or of special consideration [17,59,74]. Older adults have also been found to reject nutritional advice and nutritional aids as unsuitable for them [29,75,76], resulting in recommendations for 'food first' approaches and the use of familiar foods and practices for improving nutrition and health, where possible [21,32,33,[37][38][39][40]42,50,72,76,77]. Encouraging taste and enjoyment for everyone through the use of natural flavours as a means of complementing existing dishes may suit all requirements.…”

The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study

“…in the form of recipes, if they are requested to increase intakes (22,(24)(25)(26) . The value of recipe provision and cooking workshops for increasing cooking skills, knowledge and confidence is easily demonstrated (41,42) , and research has demonstrated the value of these activities for increasing intakes of vegetables (43,44) and other healthy foods (45)(46)(47) . Few studies have looked at the value of these activities specifically for increasing intakes of legumes and pulses, but Hemler et al (40) in a questionnaire study reported strong correlations between legume consumption and agreement with the statement 'I enjoy trying new recipes and dishes with legumes'.…”

Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults: Re-Analysis with a Focus on Sustainability

“…There are also opportunities for public health interventions, such as the provision of advice for older adults to make food consumption less effortful or to reduce waste, e.g., through the use of a freezer, through the provision of recipes to enhance taste, flavour and enjoyment, and the encouragement of cooking classes and clubs. We recently used a recipe intervention to increase egg consumption in older adults [ 64 ], and others have demonstrated benefits from cooking classes [ 65 , 66 ].…”