Dietary protein intake in community-dwelling, frail, and institutionalized elderly people: scope for improvement

Tieland, Michael; Berg, Karin J Borgonjen-van den; Loon, Luc J. C. van; Groot, Lisette C. P. G. M. de

doi:10.1007/s00394-011-0203-6

Cited by 251 publications

(210 citation statements)

References 41 publications

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“…With habitual protein ingestion in a single meal varying between 10 g (breakfast) and 35 g (dinner) in institutionalized and independently living elderly (24), it has been suggested that increasing the amount of protein at breakfast and/or lunch may represent an effective dietary strategy to stimulate postprandial muscle protein accretion and, as such, improve muscle mass preservation in older adults. It should be noted that the dose-response relationship is likely specific for more rapidly digestible protein sources.…”

Section: Discussionmentioning

confidence: 99%

Amino acid absorption and subsequent muscle protein accretion following graded intakes of whey protein in elderly men

Pennings

Groen

Lange³

et al. 2012

American Journal of Physiology-Endocrinology and Metabolism

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274

225

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Whey protein ingestion has been shown to effectively stimulate postprandial muscle protein accretion in older adults. However, the impact of the amount of whey protein ingested on protein digestion and absorption kinetics, whole body protein balance, and postprandial muscle protein accretion remains to be established. We aimed to fill this gap by including 33 healthy, older men (73 ± 2 yr) who were randomly assigned to ingest 10, 20, or 35 g of intrinsically l-[1-13C]phenylalanine-labeled whey protein ( n = 11/treatment). Ingestion of labeled whey protein was combined with continuous intravenous l-[ ring-2H5]phenylalanine and l-[ ring-2H2]tyrosine infusion to assess the metabolic fate of whey protein-derived amino acids. Dietary protein digestion and absorption rapidly increased following ingestion of 10, 20, and 35 g whey protein, with the lowest and highest (peak) values observed following 10 and 35 g, respectively ( P < 0.05). Whole body net protein balance was positive in all groups (19 ± 1, 37 ± 2, and 58 ± 2 μmol/kg), with the lowest and highest values observed following ingestion of 10 and 35 g, respectively ( P < 0.05). Postprandial muscle protein accretion, assessed by l-[1-13C]phenylalanine incorporation in muscle protein, was higher following ingestion of 35 g when compared with 10 ( P < 0.01) or 20 ( P < 0.05) g. We conclude that ingestion of 35 g whey protein results in greater amino acid absorption and subsequent stimulation of de novo muscle protein synthesis compared with the ingestion of 10 or 20 g whey protein in healthy, older men.

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Section: Discussionmentioning

confidence: 99%

Amino acid absorption and subsequent muscle protein accretion following graded intakes of whey protein in elderly men

Pennings

Groen

Lange³

et al. 2012

American Journal of Physiology-Endocrinology and Metabolism

Self Cite

274

225

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“…Ageing and specific diseases may reduce appetite whilst the need for energy and nutrients increases. Many elderly people, especially late elderly, have difficulties meeting their basic requirements for energy and nutrients, in particular protein and vitamin D. Studies have indicated low protein intake among the elderly and frail elderly living at home (Tieland, Borgonjen-Van den Berg, van Loon, & de Groot, 2012;Westergren, Hagell, & Sjodahl Hammarlund, 2014). Ageing and associated physiological and psychological changes therefore increases the risk of malnutrition.…”

Section: Nutrition Status In the Elderlymentioning

confidence: 99%

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Nyberg¹,

Olsson²,

Pajalić

et al. 2014

JFR

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The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.

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“…By contrast, bread was the main source of protein for both men and women aged 71 or over in ANS08/09, followed by milk, beef and veal, fish and seafood (University of Otago & Ministry of Health, 2011). Mäori participants also consumed a higher amount of animal protein than those aged 75 or over in Belgium (Lin et al, 2011), those over 60 years in the United States (Smit, Nieto, Crespo & Mitchell, 1999) and older Dutch adults (Tieland et al, 2012). Hence, animal-based protein sources feature more in the diets of older Mäori participants.…”

Section: Discussionmentioning

confidence: 98%

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2017

MAI Journal

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Protein intakes of advanced age Mäori participating in Te Puäwaitanga o Ngä Tapuwae Kia Ora Tonu (LiLACS NZ) are presented. Detailed dietary assessments were completed by 216 Mäori men and women aged 81-91 years using a repeat 24-hour multiple pass recall. Nutrient intakes were analysed using FOODfiles 2010. Among this cohort of older Mäori men and women, the highest contributors of protein intake were fish and seafood, meat and poultry. By contrast, bread, followed by milk, beef and veal were the main protein source in men and women over 70 years

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Dietary protein intake in community-dwelling, frail, and institutionalized elderly people: scope for improvement

Cited by 251 publications

References 41 publications

Amino acid absorption and subsequent muscle protein accretion following graded intakes of whey protein in elderly men

Amino acid absorption and subsequent muscle protein accretion following graded intakes of whey protein in elderly men

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

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