Food fortification with common kitchen ingredients has been suggested to improve nutritional intake. The purpose of this paper was to systematically review the efficacy of food fortification on calorie and protein intake among older adults.
A systematic search was conducted using Boolean search logic and seven research databases to identify interventions using fortified foods to increase calorie and protein intake among older adults. Ten studies published in English since 1996 were eligible for inclusion. Study quality was evaluated using an adapted Modified Jadad Questionnaire.
Food fortification was associated with increased calorie intake in eight studies, increased protein intake in five studies, and increased body weight in three studies. However, studies were limited by lack of rigor in methodology and small sample sizes.
Food fortification may improve calorie and protein intake, but results are limited by study weaknesses. Additionally, it is unclear whether improved intake results in improved clinical outcomes.
This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors.
Conflict of interest: the authors declare that there is no conflict of interest.
Douglas, J.W., Lawrence, J.C. and Knowlden, A.P. (2017), "The use of fortified foods to treat malnutrition among older adults: a systematic review", Quality in Ageing and Older Adults, Vol. 18 No. 2, pp. 104-119. https://doi.org/10.1108/QAOA-05-2016-0018Download as .RIS
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