Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults

Appleton, Katherine

doi:10.3390/nu8040187

Cited by 40 publications

(62 citation statements)

References 96 publications

(248 reference statements)

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“…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). 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).…”

Section: Introductionmentioning

confidence: 93%

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: Introductionmentioning

confidence: 93%

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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“…Our research showed that tooth loss had a significant effect on animal protein ( P = .02) or total protein intake ( P = .03). Nonconsumption of animal protein caused by the absence of teeth in elderly individuals can be attributed to difficulty chewing . As reported by the elders, meat texture also influences meat consumption, because harder meat will be more difficult to chew.…”

Section: Discussionmentioning

confidence: 98%

“…These associations are particularly relevant regarding some types of protein derived from animal sources, such as meat, corroborating our findings. Considering elders' chewing difficulty due to tooth loss, the option for meat as a source of animal protein is reduced. Not only the type of food‐derived protein source, but also the different preparation methods can make it easier for elders to take in animal protein from food.…”

Section: Discussionmentioning

confidence: 99%

“…The masticatory function has been found to be an important factor of general health and quality of life, and could be a reliable marker of nutritional intake, mainly in elders with masticatory disability . Nutrient consumption tends to decrease with ageing, especially protein intake, and one of the causes could be the precariousness of oral health . There is evidence that the reduction in the consumption of protein occurs because of changes in the elder's life‐imposed situation and a decrease in both his physical abilities and masticatory function .…”

Section: Introductionmentioning

confidence: 99%

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Tooth loss and its relationship with protein intake by elderly Brazilians—A structural equation modelling approach

2017

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Objective: This study aimed at assessing the relationship between self-perceived tooth loss and wearing dentures, on the one hand, and the consumption of protein, on the other hand, among the elderly population of Botucatu, SP. Food consumption tends to decrease with ageing, especially protein intake, and one of the causes could be the precariousness of oral health. Several risk factors associated with deficient dietary protein intake have been identified, namely greater physical dependence, reduced caloric intake and food insecurity, but no studies have analysed whether tooth loss and prostheses interfere with protein intake.Methods: An interview was conducted among 365 elderly individuals, in which we examined oral health-related quality of life (OHRQoL) as the only latent variable, in a 24-hour nutritional assessment dietary recall repeated 3 times, conducted in person by a trained nutritionist and also performed an analysis of nutritional needs using the Nutrition Data System Research (NDSR) Program. Results:The structural equation model, performed using Stata v.14, showed that lack of teeth (standardised coefficient [SC] = 0.21, P < .001), and prosthesis use (SC = −0.21, P < .001) was associated with OHRQoL. Lack of teeth had a direct effect on the consumption of animal protein (SC = 0.08, P = .02), a strong total effect on animal protein intake (SC = 0.51, P = .04) and a medium effect on total protein intake (SC = 0.20, P = .03), adjusted for confounders (depression and medical problems). Conclusion:Tooth loss had a strong and significant total effect on animal protein intake and a medium effect on total protein intake among elderly Brazilians. K E Y W O R D Sageing, elderly, nutrient intake, quality of life

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“…However, the participants in the PTN group did not improve their consumption of animal‐based protein‐rich foods; that is, meat, fish and dairy products. Possible reasons for this could be, for example, a decrease in oral health, which makes eating meat difficult because of its texture, not enjoying the taste, issues of cost or affordability, or participants did not agree that animal‐based foods are healthy. Furthermore, for very old persons, it is challenging to improve their nutritional behavior, as aging is associated with altered sensations of thirst, hunger and satiety .…”

Section: Discussionmentioning

confidence: 99%

Behavior changes by a buddy‐style intervention including physical training, and nutritional and social support

Winzer

Dörner

Grabovac

et al. 2019

Geriatrics Gerontology Int

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AimPrevious research suggests that multicomponent interventions including physical training, and nutritional and social support are required to improve a person's behavior. As a pre‐specified secondary outcome, this analysis aimed to ascertain whether a “buddy‐style” intervention could produce physical activity and nutritional behavior changes in older adults.MethodsA 12‐week, home‐based, randomized controlled trial was carried out with 80 older persons, who were randomly assigned to an intervention group (n = 39), including physical training and nutritional support, and a control group (n = 41). Trained non‐professional volunteers visited the participants at home twice a week. Physical activity and nutritional behavior were assessed through validated questionnaires.ResultsIn total, 36 participants in the intervention group and 26 participants in the control group completed the final questionnaire. The intervention group showed significant improvements in physical activity behavior, such as light sport activity (β = 9.13, 95% CI 0.90–17.37 min/day; P = 0.030), muscle strength exercise (β = 68.18, 95% CI 46.45–89.91 min/week; P < 0.001) and overall activities (β = 0.69, 95% CI 0.21–1.18 h/day; P = 0.006), compared with the control group. Nutritional behavior improvements for the intervention group were observed in the consumption of legumes/nuts (β = 0.18, 95% CI 0.00–0.35 portions/day; P = 0.047) and fluids (β = 0.48, 95% CI 0.01–0.98 portions/day; P = 0.050), relative to controls.ConclusionsA “buddy‐style” program in older adults living at home can produce effective physical activity changes and, to a lesser extent, changes in dietary behavior, and has the potential to be efficient and feasible. Geriatr Gerontol Int 2019; 19: 323–329.

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Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults

Cited by 40 publications

References 96 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

Tooth loss and its relationship with protein intake by elderly Brazilians—A structural equation modelling approach

Behavior changes by a buddy‐style intervention including physical training, and nutritional and social support

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