Background: A protein intake of 30‐40 g per meal is suggested to maximally stimulate muscle protein synthesis in older adults and could therefore contribute to the prevention of sarcopenia. Protein intake at breakfast and lunch is often low and offers a great opportunity to improve daily protein intake. Protein, however, is known for its satiating effects. Therefore, we explored the association between the amount of protein intake at breakfast and lunch and total daily protein intake in older adults.Methods: Protein intake was assessed by a 3‐day food record in 498 community dwelling older adults (≥55 years) participating different lifestyle interventions. Linear mixed model analysis was used to examine the association between protein intake at breakfast or lunch and total daily protein intake, adjusted for sex, age, body mass index, smoking status, study and total energy intake.Results: After adjustment for potential confounders, a 10 g higher protein intake at breakfast was associated with a 3.2 g higher total daily protein intake (P = 0.008) for males and a 4.9 g (P < 0.001) higher total daily protein intake for females. A 10 g higher protein intake at lunch was associated with a 3.7 g higher total daily protein intake (P < 0.001) for males, and a 5.8 g higher total daily protein intake (P < 0.001) for females.Conclusions: A higher protein intake at breakfast and lunch is associated with a higher total daily protein intake in community dwelling older adults. Stimulating a higher protein intake at breakfast and lunch might represent a promising nutritional strategy to optimise the amount of protein per meal without compromising total daily protein intake.
Increasing awareness of the impact of frailty on elderly people resulted in research focusing on factors that contribute to the development and persistence of frailty including nutrition and physical activity. Most effort so far has been spent on understanding the association between protein intake and the physical domain of frailty. Far less is known for other domains of frailty: Cognition, mood, social health and comorbidity. Therefore, in the present narrative review, we elaborate on the evidence currently known on the association between protein and exercise as well as the broader concept of frailty. Most, but not all, identified studies concluded that low protein intake is associated with a higher prevalence and incidence of physical frailty. Far less is known on the broader concept of frailty. The few studies that do look into this association find a clear beneficial effect of physical activity but no conclusions regarding protein intake can be made yet. Similar, for other important aspects of frailty including mood, cognition, and comorbidity, the number of studies are limited and results are inconclusive. Future studies need to focus on the relation between dietary protein and the broader concept of frailty and should also consider the protein source, amount and timing.
Rationale: While combined lifestyle interventions have multiple health benefits, their impact on the oral microbiome is not known. We explored the effects of a lifestyle intervention including protein drink on the oral microbiome in older adults with obesity and type 2 diabetes (T2D).Methods: In a post-hoc analysis of the PROBE study, 87 subjects (66.5±6.1 years, 33% female) with tongue dorsum samples at baseline and week 13 were included. All subjects participated in a 13-week lifestyle intervention with exercise (3x/week) and hypocaloric diet (-600 kcal/day), and had been randomized to receive a test product (21g whey protein enriched with leucine and vitamin D) or isocaloric control (0g protein) 10x/week. T2D was subtyped as muscle insulin resistance (MIR, n=34) or no-MIR (n=36) based on available muscle insulin sensitivity index. Microbiome was analysed by V4 16s rDNA sequencing. Diversity, measured as species richness and Shannon diversity index, was statistically analysed with paired (within group) and independent (between groups) samples t-test.Results: displayed below. Conclusion: Consuming a whey protein drink enriched with leucine and vitamin D during a combined lifestyle intervention increased species richness of the oral microbiome in obese T2D subjects with muscle insulin resistance.
Aanleiding Ondervoeding komt nog veel voor in Nederland, vooral bij zieken en ouderen. Dieetbehandeling bij ondervoeding bestaat uit eiwit- en energierijke voeding. Omdat de meeste verrijkte producten op dierlijke basis zijn, zijn verrijkte producten op plantaardige basis zeer beperkt. Hierdoor wordt de kans op effectieve dieetbehandeling van ondervoeding bij mensen die een plantaardige (plantbased) voeding willen gebruiken beperkt. Doel PROVE beoogt het plantbased assortiment eiwit- en energieverrijkte voeding te innoveren, vanuit samenwerking tussen leveranciers van plantaardige grondstoffen (Avebe), producenten van medische voeding (Nutricia), producenten/distributeurs van maaltijden (Van Smaak), zorginstellingen (Zorggroep Groningen, Martini ziekenhuis) en een hogeschool (Hanzehogeschool Groningen). Binnen PROVE wordt een pakket van wensen samengesteld rondom o.a. sensorische eigenschappen, productsamenstelling, houdbaarheid, milieugerelateerde eigenschappen en kosten door patiënten en diëtisten, voor een productconcept geschikt voor patiënten met (risico op) ondervoeding die plantbased willen eten. Hiermee willen we bijdragen aan de noodzakelijke verschuiving naar een meer plantbased en minder dierlijk voedingspatroon (eiwittransitie). Praktijkopbrengst Op basis van het pakket van eisen kan een plantbased productconcept worden ontwikkeld, dat bijdraagt aan een volwaardig voedingspatroon dat voorziet in de verhoogde voedingsbehoefte bij ondervoeding. Met de ruimere keuze in verrijkte producten kunnen patiënten die een plantbased voeding gebruiken hun voedingsinname en voedingstoestand beter behouden danwel verbeteren. Diëtisten zullen door een ruimere keuze aan verrijkte plantbased producten minder handelingsverlegen zijn in de dieetbehandeling van ondervoeding bij deze doelgroep. Innovatie Binnen PROVE brengen we alle schakels in de keten bijeen, van grondstof tot patiënt, waarmee we krachten bundelen en slagingskansen optimaliseren om als eerste consortium het plantbased assortiment voor patiënten met ondervoeding(srisico) uit te breiden. Vervolgonderzoek In vervolgonderzoek wordt op basis van het pakket van eisen dat voortvloeit uit het voorgestelde KIEM project een prototype van het productconcept ontworpen, waarna deze wordt geëvalueerd bij patiënten.
