Scientific article

Oral nutritional supplements and taste preferences: 545 days of clinical testing in malnourished in-patients

Published inClinical nutrition, vol. 27, no. 4, p. 660-665
Publication date2008

BACKGROUND & AIMS: Acceptability and intake of oral nutritional supplements are often suboptimal, partly because patients dislike flavour, texture or smell. We assessed the taste preferences about milk-based and fruit-juice typed supplements in malnourished in-patients. METHODS: One hundred and nine in-patients requiring oral nutritional support were assigned to consume four given supplements on four consecutive days, to answer a questionnaire based on a 10-point visual analogue scale (VAS) on acceptance/tolerance, and to choose their preferred product for the fifth day. RESULTS: Overall pleasantness was significantly better for milk-based supplements than for sweet and salty fruit-juice typed products (on VAS: 6.2+/-3.1 versus 4.4+/-3.9, p<0.01 and 3.5+/-3.4, p<0.0001, respectively, when 1 meant "not at all" and 10 "very much"), whereas digestive tolerance was comparable. When offered together on day 5, milk-based products were more frequently preferred (81.6%) than fruit-juice typed supplements (18.4%, p<0.001). Among milk-based products, vanilla, coffee and strawberry had comparable good results, whereas chocolate was less chosen and neutral never. For fruit-juice typed products, tomato obtained better results than orange or apple. CONCLUSIONS: Oral nutritional supplements are globally well-accepted and tolerated, but with variations according to categories and flavours that must be considered to improve compliance.

  • Administration, Oral
  • Animals
  • Dietary Supplements
  • Female
  • Food Preferences/physiology
  • Food, Formulated/standards
  • Fruit
  • Humans
  • Male
  • Middle Aged
  • Milk
  • Patient Compliance
  • Questionnaires
  • Taste/physiology
Citation (ISO format)
DARMON, Patrice et al. Oral nutritional supplements and taste preferences: 545 days of clinical testing in malnourished in-patients. In: Clinical nutrition, 2008, vol. 27, n° 4, p. 660–665. doi: 10.1016/j.clnu.2008.05.009
Main files (1)
Article (Accepted version)
ISSN of the journal0261-5614

Technical informations

Creation03/17/2009 11:48:00 AM
First validation03/17/2009 11:48:00 AM
Update time03/14/2023 3:03:23 PM
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