Ignite Creation Date:
2024-10-26 @ 3:36 PM
Last Modification Date:
2024-10-26 @ 3:36 PM
Study NCT ID:
NCT06530628
Status:
NOT_YET_RECRUITING
Last Update Posted:
None
First Post:
2024-07-26
Brief Title:
Prospective Study on Appetite Stimulation by Culinary Scents in the Elderly People
Sponsor:
None
Organization:
None
Study Overview
Official Title:
Evaluation of Olfactory Stimulation of the Appetite of the Elderly in Long-term Care Units by the Diffusion of Culinary Scents Proof of Concept
Status:
NOT_YET_RECRUITING
Status Verified Date:
2024-10
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
No
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
APPETIT-SENS
Brief Summary:
Undernutrition affects 2 million people in France including 400000 elderly people living at home and 270000 in nursing homes It leads to increased morbidity dependency and mortality For the elderly in institutions the activity associated with food intake should remain a source of recurrent pleasure when altered it leads to anhedonia and sarcopenia and increases the risk of infection
A study conducted with Alzheimers patients has begun to demonstrate that exposing patients to a food odor 15 min before a meal helps restore their appetite and increase food intake
A common finding among all the research into undernutrition in the elderly is that olfactory deficits caused by centrally-cooked and then reheated meals with no appetizing smell affect the pleasure of eating As we age our ability to perceive smells diminishes as they need to be more intense to be perceived Diminished pleasure in food odors thus plays a role in the onset of anorexia
The Pierre Garraud Hospital accommodates 305 residents in 9 long-term care units One of the concerns of the care teams is to prevent undernutrition
One of the levers of this prevention is to reinforce the diet to increase the quantity and quality of the elderlys nutrition
While particular attention is paid to the visual quality of the service and to improving the taste of the food on offer at the Hospices Civils de Lyon the olfactory component is difficult to mobilize with a centralized food preparation process even after re-heating in the unit
However caregivers have observed a marked appetite for meals prepared in the unit during entertainment activities The diffusion of strong culinary odors was identified as an appetite vector
This research hypothesis stems from this experience
The diffusion of culinary scents before meals can stimulate residents appetite in order to encourage increased nutritional intake
Although the elderly often suffer from olfactory loss they are able to detect odors when presented at higher concentrations Olfactory stimulation in a population of elderly people 23 of whom have cognitive impairments represents a real vector for the reminiscence of memories and the cognitive engagement in the act of eating
The original idea of this study was to compensate for the absence of odors during the reheating of institutional meals by stimulating appetite through the diffusion of culinary scents
This would be a first exploratory proof-of-concept study of the benefits of scent diffusion on food intake and its evolution over time
A study conducted with Alzheimers patients has begun to demonstrate that exposing patients to a food odor 15 min before a meal helps restore their appetite and increase food intake
A common finding among all the research into undernutrition in the elderly is that olfactory deficits caused by centrally-cooked and then reheated meals with no appetizing smell affect the pleasure of eating As we age our ability to perceive smells diminishes as they need to be more intense to be perceived Diminished pleasure in food odors thus plays a role in the onset of anorexia
The Pierre Garraud Hospital accommodates 305 residents in 9 long-term care units One of the concerns of the care teams is to prevent undernutrition
One of the levers of this prevention is to reinforce the diet to increase the quantity and quality of the elderlys nutrition
While particular attention is paid to the visual quality of the service and to improving the taste of the food on offer at the Hospices Civils de Lyon the olfactory component is difficult to mobilize with a centralized food preparation process even after re-heating in the unit
However caregivers have observed a marked appetite for meals prepared in the unit during entertainment activities The diffusion of strong culinary odors was identified as an appetite vector
This research hypothesis stems from this experience
The diffusion of culinary scents before meals can stimulate residents appetite in order to encourage increased nutritional intake
Although the elderly often suffer from olfactory loss they are able to detect odors when presented at higher concentrations Olfactory stimulation in a population of elderly people 23 of whom have cognitive impairments represents a real vector for the reminiscence of memories and the cognitive engagement in the act of eating
The original idea of this study was to compensate for the absence of odors during the reheating of institutional meals by stimulating appetite through the diffusion of culinary scents
This would be a first exploratory proof-of-concept study of the benefits of scent diffusion on food intake and its evolution over time
Detailed Description:
None
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
None
Is a FDA Regulated Device?:
None
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None