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Clinical Nutrition (Poster Session)

(P03-040-24) A Study on the Muscle Strengthening Properties of High-Protein Texture-Modified Foods (HPTMF) in Elderly Patients With Clinical Frailty

Sunday, June 30, 2024
11:45 AM – 12:45 PM CT
Location: Poster Board 196

    Presenting Author(s)

  • Sejin Park, Master's degree

    Graduate Program in System Health Science and Engineering
    Ewha Womans University
    Republic of Korea, Kyonggi-do, Republic of Korea

    • Co-Author(s)

  • SS

    Soomin Son

    Ewha Womans University, Republic of Korea

  • SH

    Soyeon Han

    Ewha Womans University, Republic of Korea

  • JK

    Jinsol Kim

    Ewha Womans University, Republic of Korea

  • MC

    Mi Sook Cho

    Ewha Womans University, Republic of Korea

  • JP

    Ju Yeon Park

    Hyundai Green Food Co., Republic of Korea

  • HJ

    Hee-Won Jung

    University of Ulsan College of Medicine, Republic of Korea

  • YK

    Yuri Kim, Ph.D

    Associate Professor
    Ewha womans university
    Seoul, Seoul-t'ukpyolsi, Republic of Korea

Disclosure(s):
Sejin Park, Master's degree: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: The purpose of this study is to investigate the impact of newly developed high-protein texture-modified foods (HPTMF) on improving the nutritional and health status of elderly patients with clinical frailty.

Methods: From March 1 to October 31, 2023, 37 adults aged 65 years or older with a Clinical Frailty Scale 4-6 were participated at Asan Medical Center in Seoul. They were provided with two HPTMF per day for 8 weeks (average 515.2 ± 106.6 kcal/d of energy and 38.3 ± 8.1 g/d of protein). Body measurements (height, body weight, body mass index (BMI), mid-upper arm circumference (MUAC), calf circumference (CC), hand grip strength (HGS)), Mini Nutritional Assessment (MNA), Mini Dietary Assessment (MDA), and Euro Quality-of-Life Questionnaire (EQ-5D-5L) were conducted at baseline, 4 weeks, and 8 weeks after intervention.

Results: After intervention, MNA (p < 0.001), MDA (p = 0.034), EQ-5D (p = 0.021), BMI (p = 0.018), subjective health status (SHS; p = 0.027), HGS (p = 0.003), and body weight (p = 0.009) exhibited significant improvement. In the 65–74 years age group, MNA (p = 0.009), CC (p = 0.04), and SHS (p = 0.007) showed significant increases. In subjects 75 years or older, MNA (p = 0.018), MDA (p = 0.007), EQ-5D (p = 0.047), and HGS (p = 0.022) significantly improved post-intervention. Additionally, among male subjects, MNA (p = 0.047) and HGS (p = 0.015) increased significantly, while MNA (p = 0.002), EQ-5D (p = 0.037), and SHS (p = 0.013) exhibited significant improvement among female subjects.

Conclusions: This study suggests that the incorporation of newly developed HPTMF into the diet may lead to improvements in the nutrition and health conditions of elderly patients with clinical frailty.

Funding Sources: This research was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value-added Food Technology Develop-ment Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA), grant number 321031031cG000 and the BK21 Fostering Outstanding Universities for Research (FOUR) funded by the Ministry of Education (MOE, Korea) and the National Research Foundation of Korea (gran no. NFR-5199990614253; Education Research Center for 4IR-Based Health Care).