Effect of lean red meat combined with a multicomponent exercise program on muscle and cognitive function in older adults: a 6-month randomized controlled trial

Abstract

<jats:title>ABSTRACT</jats:title> <jats:sec> <jats:title>Background</jats:title> <jats:p>Exercise and increased dietary protein have been linked to improved muscle and cognitive health, but the combination may be more effective.</jats:p> </jats:sec> <jats:sec> <jats:title>Objective</jats:title> <jats:p>In this study performed in community-dwelling older adults undergoing a 3-d/wk resistance-based exercise training program, we investigated whether those who consumed lean red meat compared to carbohydrates on the 3 training days per wk would experience greater exercise-induced improvements in total body and leg lean mass (LM), muscle strength, and executive function (multiple primary outcomes), as well as muscle size and density, functional performance, cognition, inflammatory and neurotrophic markers, blood pressure, and lipid concentrations.</jats:p> </jats:sec> <jats:sec> <jats:title>Design</jats:title> <jats:p>In a 24-wk, 2-arm parallel randomized controlled trial, 154 adults aged ≥65 y participated in a multicomponent 3-d/wk resistance-based exercise program with random allocation to either a lean red meat group (two 80-g servings of cooked red meat), the exercise plus lean red meat (Ex + Meat) group (n = 77) or a control group receiving carbohydrates in the form of one-half cup (approximately 225 g cooked weight) of rice or pasta or 1 medium potato, the exercise plus carbohydrate control (C + Ex) group (n = 77), on the training days.</jats:p> </jats:sec> <jats:sec> <jats:title>Results</jats:title> <jats:p>Exercise-induced improvements (mean within group changes) did not significantly differ between groups for the primary outcomes of total body LM (0.6 to 0.8 kg), leg LM (0.1 to 0.2 kg), thigh muscle cross-sectional area (3.7% to 4.9%), leg and back muscle strength (26% to 40%), and executive function (z-score SD: 0.33 to 0.39), nor the secondary outcomes of global cognition function (0.17 to 0.23 SD), fat mass (−0.65 to −0.75 kg), physical function measures (sit-to-stand, both 15%; 4-square step test, 2% to 7%), or systolic blood pressure (−3.2 to −4.1 mm Hg). The Ex + Meat group experienced greater improvements than the C + Ex in arm LM (0.07 kg; 95% CI: 0.01, 0.14; P = 0.029), gait speed (0.05 m/s; 95% CI: 0.00, 0.11; P = 0.042), muscle density (1.0%; 95% CI: 0.2, 1.9; P = 0.015), and appendicular LM in the per-protocol analysis (0.21 kg; 95% CI: 0.02, 0.40; P = 0.03). The C + Ex group had greater net improvements in working memory/learning after 12 wk (SD: 0.24; 95% CI: 0.05, 0.43; P = 0.011) and 24 wk (SD: 0.27; 95% CI: 0.06, 0.49; P = 0.007). Inflammatory and neurotrophic markers did not change in either group.</jats:p> </jats:sec> <jats:sec> <jats:title>Conclusion</jats:title> <jats:p>In healthy community-dwelling older adults undertaking resistance-based exercise training 3-d/wk, participants who consumed lean red meat in line with current Australian dietary recommendations did not experience any significant additional benefits in the primary outcome measures of muscle mass, strength, or cognitive function compared to participants consuming carbohydrates.</jats:p> <jats:p>This trial is registered with the Australian and New Zealand Clinical Trials Registry as ACTRN12613001153707.</jats:p> </jats:sec>

Increased Leg Strength After Concurrent Aerobic and Resistance Exercise Training in Older Adults Is Augmented by a Whole Food-Based High Protein Diet Intervention

“…Notably, when a similar proteinenriched diet intervention using 2 × 80 g of cooked red meat 6 days per week was combined with thrice-weekly resistance exercise training for 16 weeks, leg extension strength increased by 28% in the meat plus exercise group as compared to 10% in the exercise only group (Daly et al, 2014). However, when the study was repeated with additional protein only on training days, no differences between groups was observed (Formica et al, 2020).…”

Influences of Vitamin D and Iron Status on Skeletal Muscle Health: A Narrative Review

“…Multiple studies have examined the effects of beef intake on skeletal muscle-based outcomes in older adults [58,59,[214][215][216]. Recent reviews have concluded that beef and/or the nutrients found within beef may improve muscle function [214,217].…”

“…Lean red meat enhanced the effects of resistance training on muscle mass and strength in older females [59] and in 1 repetition maximum leg extension strength in older males [215]. In contrast, when examining the effects of lean beef in addition to resistance training, no additional benefits were observed in older adults when beef was consumed twice a week for 24 weeks [216]. Additionally, lean beef and protein supplementation had no positive effect on fat-free mass in older adults [215,218].…”

Of Sound Mind and Body: Exploring the Diet-Strength Interaction in Healthy Aging

“…In one study, provision of daily milk protein, in combination with resistance training, for 24 weeks was shown to improve information processing speed among frail elderly adults while the non-supplemented group improved in attention and working memory ( 54 ). More recently, 24 weeks of habitual resistance and endurance exercise, based on a 10-point rating of perceived exertion intensity prescription, and lean red meat supplementation yielded similar increases in global cognition and executive function when compared to a control group ( 55 ). It should be noted, however, that this study was conducted against a dietary backdrop where all groups were consuming >1.2 g·kg −1 ·d −1 ( 55 ).…”

“…More recently, 24 weeks of habitual resistance and endurance exercise, based on a 10-point rating of perceived exertion intensity prescription, and lean red meat supplementation yielded similar increases in global cognition and executive function when compared to a control group ( 55 ). It should be noted, however, that this study was conducted against a dietary backdrop where all groups were consuming >1.2 g·kg −1 ·d −1 ( 55 ). Thus, the impact of a low(er) protein diet (e.g., 0.8 g·kg −1 ·d −1 ) on cognitive outcomes cannot be deciphered.…”