Monday 4 May 2015

SARCOPENIA AND DIETS OF PEOPLE WITH DYSPHAGIA

Sarcopenia is a syndrome characterised by progressive, generalised loss of skeletal muscle mass and strength, determined by both low muscle mass and low muscle function. In a population with chewing and swallowing problems when malnutrition is a real consequence the risk of sarcopenia becomes even more prevalent.
Current evidence for prevention and treatment of sarcopenia points to a need for maintenance of good nutrition and physical activity throughout life. In older age it is likely that increased protein intake with more emphasis on type and timing of intake may be beneficial both for prevention and treatment of sarcopenia. The dietitians’ skill in translating this into simple and practical food-based advice is essential.
Protein requirements in older adults are deemed to be higher than younger adults partly due to age related changes in protein metabolism. (Bauer et al JAMDA14 (2013) 542-559). To help older people (>65years) maintain and regain lean body mass the recommendation is for the average daily intake to be at least in the range of 1.0 to 1.2g/kg body weight for relatively inactive people with a range of 1.2-1.5g?kg body weight/day for more active or people who have acute or chronic disease. This translates to a requirement of 20-30g of protein 3 times a day. Within this food protein  a higher leucine content which has rapid digestion kinetics is beneficial. See above reference  Bauer 2013.
Eggs and milk are good sources of the essential amino acids required.
With this in mind I have trialled the intervention of using eggs in soups.  The Chinese classic of ‘Steamed Egg Soup with Crabmeat’ gives a soft mousse like egg base with a tasty soup placed on the top before serving. If the soup is of a smooth thick consistency the standards for a Smooth Purée Diet are met.
The possibilities are endless. The steamed egg base is made by mixing one egg with 150mls of quality stock. Obviously beef /chicken /fish or vegetable stock can be used. The mixing is to be slow so that the mixture does not become frothy. It is then poured through a sieve into a heat proof bowl which the soup will be served in. This is steamed for 12-15 mins until the surface is almost firm to touch. Obviously, if more serves are made the timing of the steaming will be longer.

Steamed Egg with Stock
Steamed Egg broken up to show mousse like texture












The tasty soup recipes in previous blogs can be used to add to the bowl. The consistencies, while all suitable for a smooth purée diet, will vary in mouth-feel. This will add to the variety of texture for the person for whom you are caring.

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