Effects of hydrolysed meat on dietary intake and nutritional status in aged care residents requiring pureed diets: a crossover randomised controlled trial

Table 4 Changes of nutritional status, muscle functionality and body composition in mean (SD) (n = 22)

Outcomes	Baseline	Control	Intervention	p^a-value	Changes at control	Changes at intervention	p^b-value
MNA-SF	8.3 (2.4)	8.3 (2.2)	9.1 (1.8)	.04	-0.7 (2.7)	+ 0.9 (1.4)	.03
Weight (kg)	52.3 (13.1)	52.5 (13.9)	53.6 (13.5)	.004	-0.3 (1.5)	+ 1.3 (1.7)	.004
BMI (kg/m²)	19.9 (3.7)	19.9 (3.6)	20.4 (3.5)	.008	-0.1 (0.6)	+ 0.5 (0.7)	.005
CC (cm)	28.9 (4.6)	28.3 (4.7)	28.6 (4.4)	.41	-0.04 (1.8)	-0.3 (1.4)	.69
MUAC (cm)	25.1 (4.1)	24.6 (3.4)	25.0 (3.3)	.29	-0.3 (2.1)	-0.04 (2.1)	.60
^aHSG (kg)	18.0 (5.7)	18.3 (9.3)	18.5 (4.7)	.90	-1.9 (1.6)	+ 0.5 (1.6)	.03
Phase angle ^o	3.9 (0.8)	4.6 (1.5)	3.9 (1.0)	.12	+ 0.7 (1.8)	+ 0.04 (0.9)	.12
% Fat	33.1 (10.3)	35.8 (11.0)	33.3 (11.4)	.37	+ 1.8 (12.0)	+ 0.2 (10.5)	.66
% Lean mass	66.9 (10.3)	66.0 (12.1)	66.7 (11.4)	.37	-1.8 (12.0)	-0.2 (10.5)	.66
% Water	64.5 (8.5)	64.2 (9.7)	64.0 (8.4)	.65	-0.9 (7.1)	-0.5 (6.4)	.85

Both control and intervention period were 6 weeks. Changes at control/intervention = the end of control/intervention T1/T3—baseline T0/the end of washout T2 depending on the group allocation.
MNA-SF Mini Nutritional Assessment Short-form, BMI Body Mass Index, CC Calf Circumferences, MUAC Mid-Upper Arm Circumferences, HSG Handgrip strength
p^a = differences between control and intervention values using parried t-test;
p^b = differences between changes during control period and changes during intervention period using paired t-tests. P < .05 is considered significant
^aOnly eight participants were able to follow the instructions and complete handgrip strength test due to muscle rigidity, cognitive and communication impairment

ISSN: 1471-2318