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Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study

  • Hyejin Han (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Yoonhee Park (Department of Clinical Nutrition, The Graduate School of Clinical Biohealth, Ewha Womans University) ;
  • Hyeji Kwon (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Yeseung Jeong (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Soyoung Joo (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Mi Sook Cho (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Ju Yeon Park (Hyundai Green Food Co.) ;
  • Hee-Won Jung (Division of Geriatrics, Department of Internal Medicine, Asan Medical Center, University of Ulsan College of Medicine) ;
  • Yuri Kim (Department of Nutritional Science and Food Management, Ewha Womans University)
  • Received : 2023.05.01
  • Accepted : 2023.07.06
  • Published : 2023.10.01

Abstract

BACKGROUND/OBJECTIVES: Maintaining total muscle mass in the older adults with swallowing difficulty (dysphagia) is important for preserving swallowing function. Increasing protein intake can help sustain lean body mass in the older adults. The aim of this study was to evaluate the effect of various high-protein texture-modified foods (HPTMFs) on muscle mass and perform dietary assessment in ≥ 65-yrs-old patients with dysphagia. SUBJECTS/METHODS: Participants (n = 10) received the newly developed HPTMFs (average 595.23 ± 66.75 kcal/day of energy, 54.22 ± 6.32 g/day of protein) for 10 days. Relative handgrip strength (RHS), mid-upper arm circumference (MUAC), body composition, mini nutritional assessment (MNA), mini dietary assessment (MDA), and Euro Quality-of-Life questionnaire 5-dimensional classification (EQ-5D) were assessed. RESULTS: After 10 days, an increase in MUAC (26.36 ± 2.35 cm to 28.50 ± 3.17 cm, P = 0.013) and RHS (0.38 ± 0.24 kg/kg body weight to 0.42 ± 0.22 kg/kg body weight, P = 0.046) was observed. Although MNA, MDA, EQ-5D, subjective health status, muscle mass, and calf circumference showed a tendency to increase after intervention, no significant differences were found. CONCLUSIONS: These results suggest that the HPTMFs can be used for improving the nutritional and health status in patients with dysphagia.

Keywords

Acknowledgement

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA), grant number 321031031CG000.

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