Impact of supplementation with vitamins B6 , B12 , and/or folic acid on the reduction of homocysteine levels in patients with mild cognitive impairment: A systematic review.

Hyperhomocysteinemia is an independent predictor of the risk for cognitive decline and may be a result of low levels of vitamins B12 , B6 , and folate. Previous findings suggest that adequate intake of these vitamins may reduce homocysteine levels. This review aimed to assess the effects of treatment with vitamins B6, B12 , and/or folic acid in the homocysteine levels in patients with mild cognitive impairment (MCI). A systematic literature review was conducted in EMBASE, MEDLINE®, PsycINFO, and Cochrane Central Register of Controlled Trials. The research question was formulated using the Population, Intervention, Comparison, and Outcome (PICO) framework: in patients with MCI (P); what is the efficacy of vitamins B6 , B12 , and/or folic acid intake (I); compared with baseline values, and/or compared with controls (C); in reducing homocysteine levels from baseline (O). A total of eight primary studies with a total of 1,140 participants were included in the review. Four were randomized controlled trials, one was a quasi-controlled trial, and three were observational studies. All studies included folic acid in their intervention, seven vitamin B12 , and four vitamin B6 . Mean (SD) length of the intervention period was 18.8 (19.3) months, ranging from 1 to 60 months. All studies showed a statistically significant decrease in homocysteine levels in groups treated with vitamins B6, B12 , and/or folic acid compared to controls, with a mean decline of homocysteine concentration of 31.9% in the intervention arms whereas it increased by 0.7% in the control arm. This review identified evidence of a reduction of plasma homocysteine levels in MCI patients taking vitamins B6, B12 , and/or folic acid supplements, with statistically significant declines being observed after 1 month of supplementation. Findings support that supplementation with these vitamins might be an option to reduce homocysteine levels in people with MCI and elevated plasma homocysteine.

The Hydration Status of Adult Patients with Oropharyngeal Dysphagia and the Effect of Thickened Fluid Therapy on Fluid Intake and Hydration: Results of Two Parallel Systematic and Scoping Reviews.

BACKGROUND: The effect of oropharyngeal dysphagia (OD) and thickened fluid (TF) therapy on hydration status has not been well defined in the literature. We aimed to assess the hydration status in patients with OD and the effect TF therapy has on it. METHODS: Two literature reviews following PRISMA methodology (each one including a systematic and a scoping review) were performed: (R1) hydration status in adult patients with OD; (R2) effect of TF therapy on fluid intake and dehydration. Narrative and descriptive methods summarized both reviews. Quality assessment was assessed by Joanna Briggs Institute tools and GRADE. RESULTS: (R1) Five out of twenty-two studies using analytical parameters or bioimpedance showed poorer hydration status among OD and 19-100% prevalence of dehydration; (R2) two high quality studies (total of 724 participants) showed positive effects of TF on hydration status. Among the articles included, nine out of ten studies that evaluated fluid intake reported a reduced TF intake below basal water requirements. CONCLUSIONS: Dehydration is a highly prevalent complication in OD. There is scientific evidence on the positive effect of TF therapy on the hydration status of patients with OD. However, strict monitoring of fluid volume intake is essential due to the low consumption of TF in these patients.

Cost, microbiological, and nutritional properties of pureed food production in nursing homes. The ABADIA Study.

INTRODUCTION: Introduction: although nutritional differences between different types of texture-modified diet (TMD) have been evaluated, the resources and costs associated with their preparation have been less studied. Objective: to describe the nutritional, microbiological properties and costs of: 1) in-home produced pureed food (hTMD); 2) concentrated nutrient-dense commercial food products, hand-blended (cTMD); 3) food prepared using the MixxPro® automatic food mixer (cTMD-Mix). Methods: an observational, prospective study carried out in three geriatric nursing-homes. Patients ≥ 65 years, receiving TMD, with a stable clinical condition, estimated survival/expected internment > 1 month, and sufficient cognitive capacity were included. The following data were recorded: 1) patient socio-demographic and clinical variables; 2) TMD compliance and symptoms related to dysphagia during the meal; 3) patient appetite; and 4) kitchen information and resources used to prepare a TMD. Results: sixty-two residents were included (65.0 % women, 88.3 years (SD: 9.3); 43.5 % malnourished, 79.0 % with good appetite). The proportion of food eaten/median kcal served/portion/mean kcal consumed were: hTMD: 95.5 % (SD: 10.7)/92.4 kcal (IQR: 75.6-128.1)/88.2 kcal (IQR: 72.2-122.3); cTMD: 89.2 % (SD: 15.9)/323.4 kcal (IQR: 284.2-454.1)/288.5 kcal (IQR: 253.5-325.1); and cTMD-Mix: 80.3 % (SD: 21.4)/358.0 kcal (IQR: 344.0-372.1)/287.5 kcal (IQR: 276.5-298.8). No microorganisms were detected. The average time spent in preparing each portion and its costs were: hTMD: 11.2 min (SD: 3.89)/€2.33 (SD: 0.63); cTMD: 1.7 min (SD: 0.28)/€2.01 (SD: 0.39); and cTMD-Mix: 1.6 min (SD: 0.00)/€2.00 (SD: 0.33). Conclusions: in patients with dysphagia and/or chewing difficulties, concentrated nutrient-dense food products, particularly those produced using the MixxPro® automatic food mixer, ensure a high caloric intake and allow quick and safe food preparation.

INTRODUCCIÓN: Introducción: aunque existe evidencia acerca de las diferencias nutricionales entre los distintos tipos de dieta de textura modificada (DTM), los recursos y los costos asociados a su preparación se han estudiado menos. Objetivo: describir las propiedades nutricionales, las microbiológicas y los costes de: 1) una dieta triturada de manera artesanal (hDTM); 2) una dieta preparada con alimentación básica adaptada (ABA) (cDTM); y 3) una ABA preparada con el mezclador automático de alimentos MixxPro® (cDTM-Mix). Métodos: estudio observacional prospectivo realizado en tres residencias. Se incluyeron pacientes ≥ de 65 años que recibían DTM, con estado clínico estable, con supervivencia/internamiento estimado > 1 mes y capacidad cognitiva suficiente. Se registraron: 1) las variables sociodemográficas y clínicas del paciente; 2) el cumplimiento y los síntomas relacionados con la disfagia durante la comida; 3) el apetito del paciente, y 4) la información de la cocina y los recursos utilizados para preparar la DTM. Resultados: se incluyeron 62 residentes (65,0 % mujeres, 88,3 años (SD: 9,3), 43,5 % desnutridos, 79,0 % con buen apetito). La proporción de alimentos consumidos/mediana de kcal servidas/porción/media de kcal media consumidas fueron: hDTM 95,5 % (SD: 10,7)/92,4 kcal (IQR: 75,6-128,1)/88,2 kcal (IQR: 72,2-122,3); cDTM: 89.2 % (SD: 15.9)/323,4 kcal (IQR: 284.2-454.1)/288,5 kcal (IQR: 253.5-325.1), y cDTM-Mix: 80,3 % (SD: 21.4)/358,0 kcal (IQR: 344.0-372.1)/287,5 kcal (IQR: 276.5-298.8). No se detectaron microorganismos. El tiempo medio empleado en la preparación y el coste por porción fueron: hDTM: 11,2 min (SD: 3,89)/2,33 € (SD: 0,63); cDTM: 1,7 min (SD: 0,28)/2,01 € (SD: 0,39), y cDTM-Mix: 1,6 min (SD: 0,00)/2,00 € (SD: 0,33). Conclusiones: en los pacientes con disfagia y/o dificultades para masticar, los productos de ABA comerciales, en particular los que se producen con el mezclador automático de alimentos MixxPro®, aseguran una elevada ingesta calórica y permiten una preparación rápida y segura.

Costs of Malnutrition in Institutionalized and Community-Dwelling Older Adults: A Systematic Review.

OBJECTIVES: The aim of this study was to assess health economics evidence published to date on malnutrition costs in institutionalized or community-dwelling older adults. DESIGN: A systematic search of the literature published until December 2013 was performed using standard literature, international and national electronic databases, including MedLine/PubMed, Cochrane Library, ISI WOK, SCOPUS, MEDES, IBECS, and Google Scholar. Publications identified referred to the economic burden and use of medical resources associated with malnutrition (or risk of malnutrition) in institutionalized or community-dwelling older adults, written in either English or Spanish. Costs were updated to 2014 (€). RESULTS: A total of 9 studies of 46 initially retrieved met the preestablished criteria and were submitted to thorough scrutiny. All publications reviewed involved studies conducted in Europe, and the results regarding the contents of all the studies showed that total costs associated with malnutrition in institutionalized and community-dwelling older adults were considerably higher than those of well-nourished ones, mainly due to a higher use of health care resources (GP consultations, hospitalizations, health care monitoring, and treatments). Interventions to reduce the prevalence of malnutrition, such as the use of oral nutritional supplements, showed an important decrease in-hospital admissions and medical visits. CONCLUSION: Malnutrition is associated with higher health care costs in institutionalized or community-dwelling older adults. The adoption of nutritional interventions, such as oral nutritional supplements, may have an important impact in reducing annual health care costs per patient.

Cost, microbiological, and nutritional properties of pureed food production in nursing homes. The ABADIA Study / Propiedades nutricionales, microbiológicas y costes de producción de las dietas de textura modificada en las residencias de ancianos. El estudio ABADÍA

Introduction: although nutritional differences between different types of texture-modified diet (TMD) have been evaluated, the resources and costs associated with their preparation have been less studied. Objective: to describe the nutritional, microbiological properties and costs of: 1) in-home produced pureed food (hTMD); 2) concentrated nutrient-dense commercial food products, hand-blended (cTMD); 3) food prepared using the MixxPro® automatic food mixer (cTMD-Mix). Methods: an observational, prospective study carried out in three geriatric nursing-homes. Patients ≥ 65 years, receiving TMD, with a stable clinical condition, estimated survival/expected internment > 1 month, and sufficient cognitive capacity were included. The following data were recorded: 1) patient socio-demographic and clinical variables; 2) TMD compliance and symptoms related to dysphagia during the meal; 3) patient appetite; and 4) kitchen information and resources used to prepare a TMD. Results: sixty-two residents were included (65.0 % women, 88.3 years (SD: 9.3); 43.5 % malnourished, 79.0 % with good appetite). The proportion of food eaten/median kcal served/portion/mean kcal consumed were: hTMD: 95.5 % (SD: 10.7)/92.4 kcal (IQR: 75.6-128.1)/88.2 kcal (IQR: 72.2-122.3); cTMD: 89.2 % (SD: 15.9)/323.4 kcal (IQR: 284.2-454.1)/288.5 kcal (IQR: 253.5-325.1); and cTMD-Mix: 80.3 % (SD: 21.4)/358.0 kcal (IQR: 344.0-372.1)/287.5 kcal (IQR: 276.5-298.8). No microorganisms were detected. The average time spent in preparing each portion and its costs were: hTMD: 11.2 min (SD: 3.89)/€2.33 (SD: 0.63); cTMD: 1.7 min (SD: 0.28)/€2.01 (SD: 0.39); and cTMD-Mix: 1.6 min (SD: 0.00)/€2.00 (SD: 0.33). (AU)

Introducción: aunque existe evidencia acerca de las diferencias nutricionales entre los distintos tipos de dieta de textura modificada (DTM), los recursos y los costos asociados a su preparación se han estudiado menos.Objetivo: describir las propiedades nutricionales, las microbiológicas y los costes de: 1) una dieta triturada de manera artesanal (hDTM); 2) una dieta preparada con alimentación básica adaptada (ABA) (cDTM); y 3) una ABA preparada con el mezclador automático de alimentos MixxPro® (cDTM-Mix). Métodos: estudio observacional prospectivo realizado en tres residencias. Se incluyeron pacientes ≥ de 65 años que recibían DTM, con estado clínico estable, con supervivencia/internamiento estimado > 1 mes y capacidad cognitiva suficiente. Se registraron: 1) las variables sociodemográficas y clínicas del paciente; 2) el cumplimiento y los síntomas relacionados con la disfagia durante la comida; 3) el apetito del paciente, y 4) la información de la cocina y los recursos utilizados para preparar la DTM. Resultados: se incluyeron 62 residentes (65,0 % mujeres, 88,3 años (SD: 9,3), 43,5 % desnutridos, 79,0 % con buen apetito). La proporción de alimentos consumidos/mediana de kcal servidas/porción/media de kcal media consumidas fueron: hDTM 95,5 % (SD: 10,7)/92,4 kcal (IQR: 75,6-128,1)/88,2 kcal (IQR: 72,2-122,3); cDTM: 89.2 % (SD: 15.9)/323,4 kcal (IQR: 284.2-454.1)/288,5 kcal (IQR: 253.5-325.1), y cDTM-Mix: 80,3 % (SD: 21.4)/358,0 kcal (IQR: 344.0-372.1)/287,5 kcal (IQR: 276.5-298.8). No se detectaron microorganismos. El tiempo medio empleado en la preparación y el coste por porción fueron: hDTM: 11,2 min (SD: 3,89)/2,33 € (SD: 0,63); cDTM: 1,7 min (SD: 0,28)/2,01 € (SD: 0,39), y cDTM-Mix: 1,6 min (SD: 0,00)/2,00 € (SD: 0,33). (AU)