RESUMEN
BACKGROUND/OBJECTIVES: Malnutrition is common among older adults. Dietary intervention studies in older adults aiming to improve anthropometrics measures and physical function have been inconsistent. We aimed to investigate the effects of nutrition therapy in combination with home delivered meals and oral nutritional supplements (ONS) in community-dwelling older adults discharged from hospital. METHODS: A total of 106 participants (>65 years) were randomized into the intervention group (n = 53) and into the control group (n = 53). The intervention group received individual nutrition therapy (five in person visits and three phone calls) and freely delivered energy- and protein- rich foods, while the control group received standard care. Dietary intake, anthropometrics, and short physical performance battery (SPPB) were assessed at baseline and at endpoint. RESULTS: Energy intake at baseline was similar in both groups (~1500 kcal at the hospital) but there was a significant increase in energy intake and body weight in the intervention group (+919 kcal/day and 1.7 kg, P < 0.001 in both cases) during the study period, compared to a significant decrease in both measures among controls (-815 kcal/day and -3.5 kg, P < 0.001 in both cases). SPPB score increased significantly in the intervention group while no changes were observed among controls. CONCLUSIONS: Most Icelandic older adults experience substantial weight loss after hospital discharge when receiving current standard care. However, a 6-month multi-component nutrition therapy, provided by a clinical nutritionist in combination with freely delivered supplemental energy- and protein-dense foods has beneficial effects on body weight, physical function, and nutritional status. STUDY REGISTRATION: This study was registered at ClinicalTrials.gov ( NCT03995303 ).
Asunto(s)
Desnutrición , Terapia Nutricional , Humanos , Anciano , Alta del Paciente , Desnutrición/prevención & control , Estado Nutricional , Pérdida de Peso , HospitalesRESUMEN
Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (<20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2 °C to establish appropriate lipid content at harvesting and product packaging method. Lipid composition, lipid hydrolysis and oxidation, sensory attributes and microbial activity were evaluated. Batches differed in composition and stability, with low lipid capelin constituting higher proportion of polyunsaturated fatty acids (22% lipid) than high lipid (18% lipid) capelin. Lipid oxidation was influenced by lipid content and packaging method, as accelerated oxidation occurred in high lipid and open packed capelin. Lipid hydrolysis was less influenced by packaging and was greater in low lipid capelin. High lipid capelin in open bags scored the highest for rancid odor. All batches were micro-biologically stable with colony-forming unit counts increasing less than log 1 (log 5-6) during 5 months storage.
RESUMEN
BACKGROUND: Despite the potential benefits of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), intake is often low because of low consumption of oily seafood. Microencapsulated fish oil powder can improve tolerance and acceptance of LC n-3 PUFAs. Bioavailability is important to achieve efficacy. We investigated the bioavailability of LC n-3 PUFAs from microencapsulated powder in comparison with meals enriched with liquid fish oil. METHODS: Participants (N=99, age⩾50 years) of this 4-week double-blinded dietary intervention were randomized into three groups. Group 1 (n=38) received 1.5 g/d eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as ready-to-eat meals enriched with liquid fish oil; group 2 (n=30) received the same amount of these LC n-3 PUFAs as microencapsulated fish oil powder and regular meals; and group 3 (n=31) was the control group, which received placebo powder and regular meals. Blood samples were taken from fingertips at baseline and at the end point. RESULTS: Seventy-seven subjects (77.8%) completed the study. The amount of EPA in blood doubled in both groups that received LC n-3 PUFAs (P<0.05), but it did not change in the control group. The changes in DHA were less but still significant in both intervention groups. According to multivariate analysis, both intervention groups had higher end-point LC n-3 PUFA concentrations compared with placebo, but differences between intervention groups were not significant. CONCLUSION: Bioavailability of LC n-3 PUFAs in encapsulated powder is very similar to the bioavailability of LC n-3 PUFAs in ready-to-eat meals enriched with liquid fish oil. Thus, encapsulated powder can be considered useful to increase LC n-3 PUFA concentrations in blood.
Asunto(s)
Dieta , Grasas Insaturadas en la Dieta/farmacocinética , Suplementos Dietéticos , Ácidos Docosahexaenoicos/farmacocinética , Formas de Dosificación , Ácido Eicosapentaenoico/farmacocinética , Aceites de Pescado/farmacocinética , Disponibilidad Biológica , Cápsulas , Grasas Insaturadas en la Dieta/administración & dosificación , Grasas Insaturadas en la Dieta/sangre , Ácidos Docosahexaenoicos/administración & dosificación , Ácidos Docosahexaenoicos/sangre , Composición de Medicamentos , Ácido Eicosapentaenoico/administración & dosificación , Ácido Eicosapentaenoico/sangre , Comida Rápida , Ácidos Grasos Omega-3/administración & dosificación , Ácidos Grasos Omega-3/sangre , Ácidos Grasos Omega-3/farmacocinética , Femenino , Aceites de Pescado/administración & dosificación , Aceites de Pescado/sangre , Alimentos Fortificados , Humanos , Masculino , Comidas , Persona de Mediana Edad , Análisis Multivariante , PolvosRESUMEN
Development of new technologies and preservation methods to offer conveniently packed fish with sufficient keeping quality is important to meet increasing demand for value-added fresh fish products on the market. The aim of this study was to investigate the effect of combined application of modified atmosphere packaging (MAP) and superchilled storage on the shelf life of fresh cod loins. Fresh cod loins were packed in polystyrene boxes and in MA (CO(2)/N(2)/O(2): 50%/45%/5%) on day 3 postcatch and stored at chilled (1.5 degrees C) and superchilled (-0.9 degrees C) temperatures. Quantitative descriptive analysis (QDA) and physical, chemical, and microbial analyses were carried out during the 21 d of storage. Superchilled storage alone compared with traditional chilled storage in polystyrene boxes increased the total shelf life (days from catch) of cod loins from 9 to 16 or 17 d. Chilled MA packaging increased the shelf life from 9 to 14 d and when MAP and superchilled storage were combined, a synergistic effect was observed and the shelf life was further extended to at least 21 d. It is noteworthy that the characteristic fresh and sweet taste can be maintained longer under such conditions. This could contribute to enhanced eating quality of fresh cod fillets for consumers in distant markets. However, MAP combined with superchilled storage resulted in different textural properties. Superchilled MA packed cod loins had more meaty texture compared to other sample groups after 7-d storage.
Asunto(s)
Contaminación de Alimentos/análisis , Embalaje de Alimentos/métodos , Conservación de Alimentos/métodos , Gadus morhua/microbiología , Alimentos Marinos/normas , Animales , Atmósfera , Dióxido de Carbono/farmacología , Frío , Recuento de Colonia Microbiana , Comportamiento del Consumidor , Seguridad de Productos para el Consumidor , Contaminación de Alimentos/prevención & control , Microbiología de Alimentos , Embalaje de Alimentos/normas , Humanos , Nitrógeno/farmacología , Oxígeno/farmacología , Control de Calidad , Alimentos Marinos/microbiología , Gusto , Factores de TiempoRESUMEN
AIMS: This paper reports a study examining the process and outcomes of a long-term, multicomponent smoking cessation intervention for patients with lung disease initiated while hospitalized and provided over 1-year postdischarge. BACKGROUND: Successful smoking cessation interventions are of primary importance for people with lung disease. Initiation of such an intervention in hospital settings is particularly important as patients may be especially motivated to quit as a result of strong perceptions of vulnerability while hospitalized for a smoking-related disease. Tailoring the intervention to each person's needs is a promising approach to practice. METHODS: All patients who smoked and were admitted to a pulmonary unit over 2 years were invited to participate in this quasi-experimental study (n = 85), and 69 continued beyond the first month. The intervention was shaped by the TransTheoretical Model and used nicotine replacement therapy, along with individual and group counselling and support grounded in the nurse-patient relationship. The intervention was provided during hospitalization and by telephone after discharge at 1 week, and 1, 3, 6 and 12 months. RESULTS: At 12-months postdischarge, 39% of the patients reported continuous abstinence from smoking from the time they joined the programme and 52% were not smoking at that time. No relationship was found between abstinence and the number of quit attempts, readiness to quit, nicotine dependency and length of hospital stay. Readiness to quit had increased and nicotine dependency decreased significantly by the end of the programme. No gender differences were found for the main variables. CONCLUSIONS: Comprehensive, individualized smoking cessation interventions for hospitalized patients having lung disease, with a 1-year follow-up, was successful. Abstinence was high in comparison with other studies. This may in part be explained by significantly enhanced motivation to quit during the smoking cessation programme.