Yogurts with an enhanced whey protein content and its influence on nutritional status in elderly population
Abstract
Milk proteins and especially whey proteins are highly valued diet components for their nutritional value. It is presumed that milk proteins have a positive effect on nutritional status in elderly.
In this study, a testing yogurt with an enhanced total and whey proteins content was designed and manufactured. It contained 9.5 g/100 g milk proteins and ratio of caseins to whey proteins was 2,9:2.
The testing yogurt and control yogurt (from retail market) were served to two groups of elderly people (12 persons each) twice a day for a total of 4 weeks. Their nutritional status was checked before and after the trial using a Mini Nutritional Assessment (MNA) questionnaire, anthropometric measurements and laboratory markers (prealbumin, albumin).
At the end of the trial, a nutritional status (assessed using MNA) was improved for both testing (31% of subjects) and control (36% of subjects) group. In the mean time, there was no decrease in laboratory markers among the subjects.
Our study showed that regular consumption of at least two yogurts a day can lead to preservation of satisfying nutritional status in elderly people.