Use of condiments to increase oral food intake of older patients

Background. This pilot study aimed to determine whether adding condiment to typical hospital meals could increase oral food intake of older patients. Methods. Consecutive older patients who attended a geriatric day hospital between October and December 2015 and were able to selffeed and not on a low-salt diet were invited to participate. Oral food intake of each participant was assessed at the first attendance or its nearest day (lunch without condiment) and the nearest day to the first assessment as possible (lunch with condiment). Sweet soy sauce was used as the condiment. The energy, protein, and sodium intake was estimated according to the hospital's Dietetics and Catering Management System. Results. 100 older patients were included in the analysis; 51 were female. The mean age was 81 years; the mean body weight and body mass index were 55 kg and 22.8 kg/m2, respectively. 12 were underweight and 47 were sarcopenic. The mean time between two food intake assessments was 6.8 days. The percentage of patients with inadequate oral food intake decreased from 68% to 57% after adding condiment. Compared with lunch without condiment, lunch with condiment resulted in an increase in intake of food, energy, protein, and sodium by 8%, 10%, 9%, and 53%, respectively in all patients, and by 13%, 19%, 17%, and 67%, respectively in patients with inadequate oral food intake. 74% of participants considered the flavour of the lunch was adequate, and 51% would continue to use the condiment if available. Conclusion. Use of condiments may be an economical and effective means to increase energy and protein intake in older adults, especially those with inadequate oral food intake.