Investigation of the Effect of Nutritional Supplementation with Whey Protein and Vitamin D on Muscle Mass and Muscle Quality in Subacute Post-Stroke Rehabilitation Patients: A Randomized, Single-Blinded, Placebo-Controlled Trial

Kaoru Honaga, Naoki Mori, Tomonori Akimoto, Masahiro Tsujikawa, Michiyuki Kawakami, Tomoyuki Okamoto, Yasuyuki Sakata, Hirokazu Hamano, Yasuhiro Takeda, Kunitsugu Kondo

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

In post-stroke hemiparesis patients, the skeletal muscle mass decrease rapidly with the histological degradation. We investigated the effect of nutritional supplementation with whey protein and vitamin D on the muscle mass and muscle quality, in post-stroke convalescent rehabilitation patients in a randomized, single-blinded, placebo-controlled trial. Fifty patients were randomly assigned to two groups; HP group received supplemental jelly (100 kcal; whey protein 10 g; vitamin D 20 µg) twice a day throughout up to 16-week period, the control group received placebo jelly. Cross-sectional area (CSA) of thigh muscle, skeletal muscle index (SMI), muscle strength, activity of daily living (ADL), and some nutritional indicators in blood were measured. Although no significant difference was observed in CSA and SMI between the groups, fat infiltration into the thighs muscle was singnificantly lower in the HP group. There were no significant difference in muscle strength and ADL between the groups. Blood urea nitrogen and serum 25(OH)D at endpoint were significantly higher in the HP group but physiological normal ranges. Supplementation with whey protein and vitamin D in post-stroke patients led to suppression of fat infiltration into the muscle. Long-term follow-up studies are needed to verify whether this nutritional intervention provides substantial benefits for the prognosis of stroke survivors.

Original languageEnglish
Article number685
JournalNutrients
Volume14
Issue number3
DOIs
Publication statusPublished - 2022 Feb 1

Keywords

  • Rehabilitation
  • Sarcopenia
  • Stroke
  • Vitamin D
  • Whey protein

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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