Nutrients · 3 authors, 3 centres
This summary was generated by AI from a single paper. It has not been reviewed by a clinician and is not clinical advice. Verify against the source before acting on it.
In a randomized feeding study of community-dwelling older adults, meat-based entrées achieved the per-meal protein intake target for roughly two-thirds of participants, while plant-based entrées reached it for only one in five. Adding culinary spices improved liking and perceived flavor intensity of the vegetable-based entrée but did not increase overall consumption of either entrée.
This randomized standardized meal test evaluated whether culinary spices could improve liking and increase consumption of protein-rich foods among community-dwelling older adults. The M entrée delivered a mean of over 30 g protein per meal, meeting the recommended 25–30 g target for roughly two-thirds of participants, while the V entrée yielded a mean of only 20 g protein, with only one in five meeting the 0.4 g protein/kg body weight/meal target. Spice addition significantly improved liking scores for the V entrée but did not increase consumption of either entrée beyond levels observed with salt and pepper alone. Participants with preserved sensory acuity reported greater liking and flavor intensity improvements from spices, whereas those with self-reported sensory decline showed weaker effects.
