Red meat consumption and healthy ageing: A review

Kouvari, Matina; Tyrovolas, Stefanos; Panagiotakos, Demosthenes Β.

doi:10.1016/j.maturitas.2015.11.006

Cited by 53 publications

(33 citation statements)

References 42 publications

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“…In conclusion, although a number of reviews have underlined the interest of adequate (moderate) lean meat intake to prevent sarcopenia in the elderly (22)(23)(24), the present study showed that in addition to oral status (7), the method used to cook meat (especially beef meat) can significantly affect the efficiency of protein utilization in the elderly. These 2 parameters should therefore be taken into account in future long-term protocols intended to assess the interest of meat in combating sarcopenia.…”

Section: Discussionmentioning

confidence: 49%

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

Buffière

Gaudichon

Hafnaoui

et al. 2017

The American Journal of Clinical Nutrition

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Background: Meat cooking conditions in in vitro and in vivo models have been shown to influence the rate of protein digestion, which is known to affect postprandial protein metabolism in the elderly. Objective: The present study was conducted to demonstrate the effect of cooking conditions on meat protein assimilation in the elderly. We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial meat protein utilization in elderly subjects. 15 N enrichment of amino acids. Results: Postprandial time course observations showed a lower concentration in the plasma of indispensable amino acids (P , 0.01), a lower entry rate of meat leucine in the plasma (P , 0.01), and a lower contribution of meat nitrogen to plasma amino acid nitrogen (P , 0.001), evidencing lower peripheral bioavailability of meat amino acids with RM than with FCM. This was associated with decreased postprandial whole-body protein synthesis with RM than with FCM (40% compared with 56% of leucine intake, respectively; P , 0.01). Conclusions: Whereas meat cooking conditions have little effect on postprandial protein utilization in young adults, the present work showed that the bioavailability and assimilation of meat amino acids in the elderly is lower when meat is poorly cooked. In view to preventing sarcopenia, elderly subjects should be advised to favor the consumption of well-cooked meat. This trial was registered at clinicaltrials.gov as NCT02157805.

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Section: Discussionmentioning

confidence: 49%

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

Buffière

Gaudichon

Hafnaoui

et al. 2017

The American Journal of Clinical Nutrition

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“…Of course, moderate consumption of lean red meat (an excellent source of protein, leucine, creatine, vitamins (e.g. B12) and minerals (iron and zinc)) may be beneficial in maintenance of muscle mass in older adults [ 52 , 53 ]. Indeed, a recent randomized control trial of 100 women aged 70–90 has shown that consumption of cooked lean red meat (~160 g/day 6 days a week for 4 months) in combination with resistance training improved total lean muscle mass and function [ 54 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Dietary Patterns on Muscle Strength and Physical Performance in the Very Old: Findings from the Newcastle 85+ Study

et al. 2016

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BackgroundHealthy diet has been associated with better muscle strength and physical performance in cross-sectional studies of older adults but the effect of dietary patterns (DP) on subsequent decline, particularly in the very old (aged 85+), has not been determined.ObjectiveWe investigated the association between previously established DP and decline in muscle strength and physical performance in the very old.Design791 participants (61.8% women) from the Newcastle 85+ Study were followed-up for change in hand grip strength (HGS) and Timed Up-and Go (TUG) test over 5 years (four waves 1.5 years apart). Mixed models were used to determine the effects of DP on muscle strength and physical performance in the entire cohort and separately by sex.ResultsPreviously we have established three DP that varied in intake of red meats, potato, gravy and butter and differed with key health and social factors. HGS declined linearly by 1.59 kgF in men and 1.08 kgF in women (both p<0.001), and TUG slowed by 0.13 log10-transformed seconds (log10-s) in men and 0.11 log10-s in women per wave after adjusting for important covariates (both p<0.001), and also showed a nonlinear change (p<0.001). Men in DP1 (‘High Red Meat’) had worse overall HGS (β = -1.70, p = 0.05), but men in DP3 (‘High Butter’) had a steeper decline (β = -0.63, p = 0.05) than men in DP2 (‘Low Meat’). Men in DP1 and women in DP3 also had overall slower TUG than those in DP2 (β = 0.08, p = 0.001 and β = 0.06, p = 0.01, respectively), but similar rate of decline after adjusting for sociodemographic, lifestyle, health, and functioning factors. The results for HGS and TUG were not affected by participants’ cognitive status.ConclusionsDP high in red meats, potato and gravy (DP1), or butter (DP3) may adversely affect muscle strength and physical performance in later life, independently of important covariates and cognitive status.

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“…Smoking cessation appears to be associated with being overweight and having a higher intake of energy (calories), cholesterol, saturated fatty acids, and alcohol [36]. In addition, being overweight or obese may contribute to a higher consumption of animal protein; western dietary habits; lower consumption of fruits, vegetables, whole grains; and a higher consumption of sweets [37,38]. …”

Section: Discussionmentioning

confidence: 99%

Dietary BCAA Intake Is Associated with Demographic, Socioeconomic and Lifestyle Factors in Residents of São Paulo, Brazil

et al. 2017

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Background: Identifying which risk groups have a higher intake of branched chain amino acids (BCAA) is important for the planning of public policies. This study was undertaken to investigate BCAA consumption, the foods contributing to that consumption and their association with demographic, socioeconomic and lifestyle factors. Methods: Data from the Health Survey of São Paulo, a cross-sectional population-based survey (n = 1662; age range 12–97 years), were used. Dietary intake was measured using 24-h dietary recalls. Baseline characteristics were collected. Associations between BCAA intake and demographic, socioeconomic and lifestyle factors were determined using linear regression. Results: Total BCAA intake was 217.14 mg/kg·day (Leu: 97.16 mg/kg·day; Ile: 56.44 mg/kg·day; Val: 63.54 mg/kg·day). BCAA intake was negatively associated with female sex in adolescents and adult groups, with no white race in adolescents, and with former smoker status in adults. Conversely, BCAA was positively associated with household per capita income in adolescents and adults. No associations were observed in the older adults group. Main food contributors to BCAA were unprocessed red meat, unprocessed poultry, bread and toast, beans and rice. Conclusions: Adolescents and adults were the most vulnerable to having their BCCA intake influenced by demographic, socioeconomic and lifestyle factors.

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Red meat consumption and healthy ageing: A review

Cited by 53 publications

References 42 publications

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

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

Effect of Dietary Patterns on Muscle Strength and Physical Performance in the Very Old: Findings from the Newcastle 85+ Study

Dietary BCAA Intake Is Associated with Demographic, Socioeconomic and Lifestyle Factors in Residents of São Paulo, Brazil

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