Study protocol: High-protein nutritional intervention based on β-hydroxy-β-methylbutirate, vitamin D3 and calcium on obese and lean aged patients with hip fractures and sarcopenia. The HIPERPROT-GER study.
Study Goal
The researchers aimed to determine whether a high-protein diet enriched with β-hydroxy-β-methylbutyrate, calcium, and vitamin D, combined with rehabilitation, improves functional recovery in elderly patients after hip fracture surgery.
Results Summary
The abstract does not provide specific results but outlines the study's objectives to assess functional recovery, body composition changes, sarcopenia prevalence, and mortality one year post-fracture, as well as potential links between inflammatory markers and functional outcomes.
Population
Elderly patients (aged 65 or above) who underwent surgery for traumatic hip fracture.
Effective Dosage
Not specified
Duration
30 days
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
high-protein diet enriched with β-hydroxy-βmethylbutirate, calcium and vitamin D | increase | functional recovery | patients who have undergone an operation for a traumatic hip fracture and who are aged 65 or above | - | improves | #1 |
high-protein diet enriched with β-hydroxy-βmethylbutirate, calcium and vitamin D | neutral | body composition | patients who have undergone an operation for a traumatic hip fracture and who are aged 65 or above | - | assess changes in | #2 |
high-protein diet enriched with β-hydroxy-βmethylbutirate, calcium and vitamin D | neutral | prevalence of sarcopenia | patients who have undergone an operation for a traumatic hip fracture and who are aged 65 or above | - | assess | #3 |
high-protein diet enriched with β-hydroxy-βmethylbutirate, calcium and vitamin D | neutral | prevalence of obesity | patients who have undergone an operation for a traumatic hip fracture and who are aged 65 or above | - | assess | #4 |
high-protein diet enriched with β-hydroxy-βmethylbutirate, calcium and vitamin D | neutral | mortality | patients who have undergone an operation for a traumatic hip fracture and who are aged 65 or above | - | assess | #5 |
high-protein diet enriched with β-hydroxy-βmethylbutirate, calcium and vitamin D | neutral | specific inflammatory markers, sarcopenia and functional recovery | patients who have undergone an operation for a traumatic hip fracture and who are aged 65 or above | - | assess whether there is a relationship between | #6 |
INTRODUCTION: Loss of muscle strength is associated with falls, which, in turn, are the main cause of hip fractures in elderly people. The factors that most influence loss of strength in elderly people are a decrease in muscle mass, i.e. sarcopenia, and an increase in fat, i.e. obesity. METHODS: A prospective randomized clinical trial among patients who have undergone an operation for a traumatic hip fracture and who are aged 65 or above will be implemented. We shall compare a control diet against a high-protein diet enriched with β-hydroxy-βmethylbutirate, calcium and vitamin D. The diet will be administered during 30 days of hospitalization in the orthopaedic geriatric rehabilitation unit. There will be 50 patients in each arm of the study. The main objective is to assess whether the experimental diet, together with rehabilitation, improves functional recovery, measured on the Barthel index. Secondary objectives are to assess changes in body composition and the prevalence of sarcopenia, obesity and mortality one year after the hip fracture. We shall also assess whether there is a relationship between specific inflammatory markers, sarcopenia and functional recovery. CONCLUSIONS: Ageing is accompanied by changes in body composition that increase the risk of falls and progressive functional loss. These factors are a public health problem because they are highly associated with disability in older people. The present study seeks to gain knowledge of those factors that are most often associated with the onset of disability and those that can be modified through diet.