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Positive effect of protein-supplemented hospital food on protein intake in patients at nutritional risk: a randomised controlled trial

Munk, T.; Beck, A. M.; Holst, M.; Rosenbom, E.; Rasmussen, H. H.; Nielsen, M. A. and Thomsen, Thordis LU (2014) In Journal of Human Nutrition and Dietetics 27(2). p.122-132
Abstract
BackgroundNew 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. MethodsA 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... (More)
BackgroundNew 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. MethodsA 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. ResultsIn 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: 82kJkg(-1) versus IG: 103kJkg(-1), P=0.013; CG: 0.7g proteinkg(-1) versus 0.9g proteinkg(-1), P=0.003). Body weight, handgrip strength and length of hospital stay did not differ between groups. ConclusionsThe 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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
food fortification, hospital food, nutritional support, protein, room, service, undernutrition
in
Journal of Human Nutrition and Dietetics
volume
27
issue
2
pages
122 - 132
publisher
Wiley-Blackwell
external identifiers
  • wos:000333018500003
  • scopus:84896390407
ISSN
0952-3871
DOI
10.1111/jhn.12210
language
English
LU publication?
yes
id
c94975e1-68b9-4321-8c1c-9d5b1b4377bb (old id 4410937)
date added to LUP
2014-05-05 07:18:12
date last changed
2017-07-23 04:28:32
@article{c94975e1-68b9-4321-8c1c-9d5b1b4377bb,
  abstract     = {BackgroundNew 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. MethodsA 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. ResultsIn 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: 82kJkg(-1) versus IG: 103kJkg(-1), P=0.013; CG: 0.7g proteinkg(-1) versus 0.9g proteinkg(-1), P=0.003). Body weight, handgrip strength and length of hospital stay did not differ between groups. ConclusionsThe 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.},
  author       = {Munk, T. and Beck, A. M. and Holst, M. and Rosenbom, E. and Rasmussen, H. H. and Nielsen, M. A. and Thomsen, Thordis},
  issn         = {0952-3871},
  keyword      = {food fortification,hospital food,nutritional support,protein,room,service,undernutrition},
  language     = {eng},
  number       = {2},
  pages        = {122--132},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of Human Nutrition and Dietetics},
  title        = {Positive effect of protein-supplemented hospital food on protein intake in patients at nutritional risk: a randomised controlled trial},
  url          = {http://dx.doi.org/10.1111/jhn.12210},
  volume       = {27},
  year         = {2014},
}