Positive effect of protein-supplemented hospital food on protein intake in patients at nutritional risk: a randomised controlled trial
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4410937
- author
- Munk, T. ; Beck, A. M. ; Holst, M. ; Rosenbom, E. ; Rasmussen, H. H. ; Nielsen, M. A. and Thomsen, Thordis LU
- organization
- publishing date
- 2014
- 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
- 2016-04-01 14:59:36
- date last changed
- 2022-03-14 08:44:30
@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}},
keywords = {{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}},
doi = {{10.1111/jhn.12210}},
volume = {{27}},
year = {{2014}},
}