Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong
2003
Henry, C. Jeya K. | Woo, Jean | Lightowler, Helen J. | Yip, Ricky | Lee, Roselle | Hui, Elsie | Shing, Sandra | Seyoum, Teodros A.
The present study investigated the effect of natural food flavours on food and nutrient intake in hospitalized elderly patients in Hong Kong. Food intake was directly measured for breakfast, lunch and dinner over five consecutive days -- two control days and three experimental days. For the three experimental days, six natural food flavours, based on familiarity of use and wide acceptance to the patient population, were added to each standard lunch and dinner meal. Each food item provided to each patient was weighed before and after consumption. Fourteen elderly subjects (≥65 years; seven males) from Shatin Hospital in Hong Kong participated in the study. The use of natural food flavours in the hospitalized elderly promoted increased food and macronutrient intakes. Total food, energy and fat intakes on day 3 were significantly increased (P=0.037, P=0.008 and P=0.019, respectively). Although total energy and protein intakes were increased by 13-26% and 15-28%, respectively, nutrient intakes remained low compared with requirements. Findings from this pilot study suggest a role for natural food flavours in the elderly. Whether food and nutrient intakes would have shown an increase in the absence of any intervention could not be determined. Further work to investigate the long-term effect of natural food flavours on food and nutrient intakes in the elderly is required.
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