Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly.

Alejandra Rodríguez-Tadeo,Alfonso Larqué-Saavedra,Emilio Alvarez-Parrilla,Julio C Del Hierro-Ochoa,Joaquín Rodrigo-García,Nina Del Rocío Martínez-Ruiz,María N González-Valles,María E Vidaña-Gaytán,Laura A De La Rosa,José A López-Díaz,Jesús O Moreno-Escamilla

doi:10.3390/foods10081764

Abstract

Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour in EI. EI (n = 23) living in nursing home conditions agreed to participate. A control stage was carried out (30 days) and subsequently, an intervention stage (30 days) was realized in which a muffin and a beverage, designed for EI, were added to the participants’ their usual diet. In both stages, anthropometric parameters, body composition, nutritional status, dietary intake, sarcopenic status, cognitive and affective states, biometric parameters, and total phenolic compounds (TPC), and antioxidant capacity in foods and plasma of EI were determined. The results showed that the consumption of the foods improved the energy intake and preserved the muscle reserves of the EI. The EI gained body weight (+1.1 kg), increased their protein (+18.6 g/day; 1.5 g/kg BW/day), dietary fiber (+13.4 g/day), iron (+4.4 mg/day), zinc (+1.8 mg/day), folic acid (+83.4 µg/day) consumption while reducing their cholesterol (−66 mg/day) and sodium (−319.5 mg/day) consumption. LDL-C lipoproteins reduced (14.8%) and urea (33.1%) and BUN (33.3%) increased. The TPC increased (7.8%) in the plasma, particularly in women (10.7%). The foods improve the EI nutritional status, and this has a cardiovascular protective effect that can benefit the health of the EI.

Highlights

According to the muffin’s composition and considering a suggested serving of 51 g, the designed bread provides 17% less energy, 3.7 times more protein (9 g), 4.3 times more dietary fiber (2.6 g), 2.8 times less carbohydrates, 5.8 times less sugar (3.1 g), 2.4 times less sodium, and 1.6 times more iron compared with a commercial muffin of the same serving size
Once the bread is combined with RSF, it is characterized as a product that is gluten- and lactose-free, has a low content of simple sugars, and a dietary fiber contribution of 10% of the Daily
The consumption of bread and beverage (“atole”) combined with Brosimum alicastrum Sw. (Ramón) seed flour improved the nutritional status of the elderly participants, preserved their energy and muscles reserved and increased their intake of protein, dietary fiber, iron, zinc, folate and reducing the cholesterol and sodium

Summary

Introduction

The changes that accompany aging frequently present comorbidities that modulate and complicate any type of intervention. The aging process produces a series of changes, some reversible, especially in relation to body composition, physical activity, and dietary intake. In elderly individuals (EI) energy expenditure frequently exceeds energy intake, affecting the body weight (BW), muscle wasting, and increased weakness. These conditions provoke a decrease in muscle mass, metabolic rate, appetite, physical activity, among other changes, that affect the functional ability and health status of EI [2]. Aging causes anabolic resistance that limits the use of protein in muscle synthesis and protein requirements are recommended above the classic recommendations of

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