Protein and Older Adults

Abstract

Body composition changes as people get older. One of the noteworthy alterations is the reduction in total body protein. A decrease in skeletal muscle is the most noticeable manifestation of this change but there is also a reduction in other physiologic proteins such as organ tissue, blood components, and immune bodies as well as declines in total body potassium and water. This contributes to impaired wound healing, loss of skin elasticity, and an inability to fight infection. The recommended dietary allowance (RDA) for adults for protein is 0.8 grams of protein per kilogram of body weight. Protein tissue accounts for 30% of whole-body protein turnover but that rate declines to 20% or less by age 70. The result of this phenomenon is that older adults require more protein/kilogram body weight than do younger adults. Recently, it has become clear that the requirement for exogenous protein is at least 1.0 gram/kilogram body weight. Adequate dietary intake of protein may be more difficult for older adults to obtain. Dietary animal protein is the primary source of high biological value protein, iron, vitamin B(12), folic acid, biotin and other essential nutrients. In fact, egg protein is the standard against which all other proteins are compared. Compared to other high-quality protein sources like meat, poultry and seafood, eggs are the least expensive. The importance of dietary protein cannot be underestimated in the diets of older adults; inadequate protein intake contributes to a decrease in reserve capacity, increased skin fragility, decreased immune function, poorer healing, and longer recuperation from illness.

Correlation of oocyte morphometry parameters with woman’s age

“…A reduced volume of intracellular compartments has been described with age in body composition studies [33]. Reduction of cell volume as a function of aging, due to change in the activity of ionic pumps or in the ability to adjust water uptake, has been described for other cell types such as blood red cells [34] and Leydig cells [35].…”

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

“…In March 2015, the price of grade A large eggs (sales to volume buyers delivered to warehouse) was $1.50/dozen, averaged from egg prices of the four US regions: Northeast ($1.50/doz), Southeast ($1.52/doz), Midwest ($1.42/doz), and South Central ($1.56/doz) (AMS, 2015). Eggs are the least expensive source of high-quality protein compared to meat, poultry, and seafood (Chernoff, 2004). It is a widelyconsumed food and ingredient (AEB, 2014) due to its nutritional and functional aspects, which result from its unique composition and structure.…”

Influences of carbohydrate plus amino acid supplementation on differing exercise intensity adaptations in older persons: skeletal muscle and endocrine responses

“…These studies suggest that several macronutrient and proteins in particular are essential in the maintenance of a healthy lifestyle. Although skeletal muscle is composed of high protein content, it only contributes ∼30% of whole body protein turnover in young people (Wagenmakers 1999) and declines to ∼20% (or less) by 70 years of age (Chernoff 2004). In the face of reduced dietary protein intake, a loss in physiological function can therefore occur, with the body seeking to re-establish a steady metabolic state.…”