Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects

Abstract

Meat proteins could be classified as fast digested proteins. However, this property depends on the chewing capacity of elderly subjects. This study showed that meat protein utilization for protein synthesis can be impaired by a decrease in the chewing efficiency of elderly subjects.

In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done

“…In line with the assumption that increasing the amount of meat ingested leads to a progressive increase in postprandial aminoacidemia, a moderate serving of meat (24 g protein) was insufficient to trigger a significant increase in postprandial muscle protein synthesis in elderly men (60 y), whereas a larger serving (36 g protein) of the same cooked ground beef triggered it (18). We previously showed that the utilization of meat protein for protein synthesis can be significantly impaired in the elderly by decreased chewing efficiency (7). Thus, the decrease in protein assimilation observed with RM compared with FCM when the meat is not minced could be accentuated in the elderly with poor dental status.…”

“…One of the nutritional strategies aimed at counteracting this anabolic resistance consists of using rapidly digested proteins (fast proteins) to exceed the stimulation threshold and trigger postprandial protein anabolism (6). We showed in a previous study that meat proteins can be considered as fast proteins (7). However, meat consumption generally decreases in older people (8).…”

“…However, meat consumption generally decreases in older people (8). Moreover, in elderly subjects with masticatory deficiency (e.g., in denture wearers), the decrease in the digestion rate, although modest, is sufficient enough to negatively affect postprandial protein anabolism (7). Along the same lines, in a similar population of elderly individuals, the mincing of meat leads to an increased digestion rate and improved protein assimilation (9).…”

Oral health for an ageing population: the importance of a natural dentition in older adults

“…Complete denture wearers tend to choose a diet that is low in protein, non-starch polysaccharides, calcium and vitamins 26 . Their inability to effectively comminute foodstuffs also has a negative effect on digestion 28,29 . On the other hand, Weiss and coworkers reported that a Body Mass Index (BMI) of 28 or above is associated with reduced morbidity and mortality in very old subjects 30 .…”

Mastication of heterogeneous foods: Peanuts inside two different food matrices

“…It is possible that optimising chewing behaviour and the particle size distribution of the food bolus can benefit the glycaemic response (Ranawana, Henry, & Pratt, 2010;Read et al, 1986;Suzuki et al, 2005), amino acid assimilation (Remond et al, 2007), texture perception (Brown & Braxton, 2000;Brown, Langley, Martin, & Mac Fie, 1994), and the extent of flavour release (Alfonso, Neyraud, Blanc, Peyron, & Dransfield, 2002;Taylor, 1996).…”