Protein and Aging

It��s common that people eat less food with age. Contributing factors can be lack of appetite, changes to smell and taste, little interest in cooking, or difficulty in eating due to teeth/gum or denture problems. Eating less or eating sub-optimally means that older adults often miss out on getting enough important macro and micronutrients, despite their need for many nutrients being higher. Protein is a macronutrient of particular concern. Several studies have reported that older people consume less than the daily recommended amount of protein. Inadequate protein intake is closely linked to loss of muscle strength and functionality.

Protein generally makes up 10% to 15% of the body��s energy needs. Our body is not able to store amino acids as it does for carbohydrates and fats. So we need a daily intake of amino acids through protein in our diets to make new protein. Protein should be consumed evenly across the day and be a part of each meal.

Dietary sources of protein include meats, eggs, plants, and dairy products, but not all of those are created equal. To assess the quality of dietary protein three criteria can be considered: protein biological value, protein efficiency ratio, and net protein utilization.

1.  Biological value: based on the quantity of essential to non-essential amino acids. (Amino acids are the chemical units that constitute protein. While the human body can manufacture most amino acids on its own, it cannot synthesize certain amino acids in sufficient amounts to meet the body��s needs. Such amino acids are called ��essential amino acids�� because it is crucial that the body acquires them through dietary sources)

2.  Protein efficiency ratio: indicating the ability of a protein to support growth

3.  Net protein utilization: percentage of amino acids converted to tissue protein versus the amino acids digested

If you would like assistance with the correct type and amount of protein you need, please contact me.