Mathey M F, Siebelink E, de Graaf C, Van Staveren W A
Division of Human Nutrition and Epidemiology, Wageningen University, The Netherlands.
J Gerontol A Biol Sci Med Sci. 2001 Apr;56(4):M200-5. doi: 10.1093/gerona/56.4.m200.
Taste and smell losses occur with aging. These changes may decrease the enjoyment of food and may subsequently reduce food consumption and negatively influence the nutritional status of elderly persons, especially those who are frail. The objective of this study was to determine if the addition of flavor enhancers to the cooked meals for elderly residents of a nursing home promotes food consumption and provides nutritional benefits.
We performed a 16-week parallel group intervention consisting of sprinkling flavor enhancers over the cooked meals of the "flavor" group (n = 36) and not over the meals of the control group (n = 31). Measurements of intake of the cooked meals were taken before and after 8 and 16 weeks of intervention. Appetite, daily dietary intake, and anthropometry were assessed before and after the intervention.
On average, the body weight of the flavor group increased (+1.1 +/- 1.3 kg; p <.05) compared with that of the control group (-0.3 +/- 1.6 kg; p <.05). Daily dietary intake decreased in the control group (-485 +/- 1245 kJ; p <.05) but not in the flavor group (-208 +/- 1115 kJ; p =.28). Intake of the cooked meal increased in the flavor group (133 +/- 367 kJ; p <.05) but not in the control group (85 +/- 392 kJ). A similar trend was observed for hunger feelings, which increased only in the flavor group.
Adding flavor enhancers to the cooked meals was an effective way to improve dietary intake and body weight in elderly nursing home residents.
味觉和嗅觉功能会随着年龄增长而衰退。这些变化可能会降低对食物的享受程度，进而减少食物摄入量，并对老年人，尤其是体弱老年人的营养状况产生负面影响。本研究的目的是确定在养老院老年居民的烹饪膳食中添加风味增强剂是否能促进食物摄入并带来营养益处。
我们进行了一项为期16周的平行组干预，在“风味”组（n = 36）的烹饪膳食上撒上风味增强剂，而对照组（n = 31）的膳食不添加。在干预8周和16周前后测量烹饪膳食的摄入量。在干预前后评估食欲、每日饮食摄入量和人体测量指标。
与对照组（-0.3±1.6 kg；p <.05）相比，风味组的体重平均增加（+1.1±1.3 kg；p <.05）。对照组的每日饮食摄入量减少（-485±1245 kJ；p <.05），而风味组没有减少（-208±1115 kJ；p =.28）。风味组烹饪膳食的摄入量增加（133±367 kJ；p <.05），而对照组没有增加（85±392 kJ）。饥饿感也观察到类似趋势，仅在风味组中增加。
在烹饪膳食中添加风味增强剂是改善养老院老年居民饮食摄入量和体重的有效方法。
