Reduce plant protein related to unhealthy aging



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By Lisa Rapaport

(Reuters Health) – According to a Spanish study, older adults who consume less vegetable protein in their diet are more likely to have age-related health problems than their peers who increase the amount of protein vegetables that they consume.

Researchers examined data on 1,951 people aged 60 and over who responded to surveys and nutrition questionnaires to identify four types of unhealthy aging: functional impairment; reduced vitality; mental health problems; and chronic medical problems or use of health services. Participants provided this information in three waves: from 2008 to 2010, in 2012 and again in 2017.

Overall, study participants averaged 12% of their calories from animal protein, including meat and dairy products, and about 6% of vegetable protein, including legumes, nuts, cereals, root vegetables and green plants.

Compared with those who reduced their vegetable protein consumption by more than 2% between the first wave and 2012, those who increased their vegetable protein intake by more than 2% developed fewer unhealthy aging deficits during the first half of the year. # 39; study.

"There is growing evidence supporting a beneficial effect of high total protein intake on muscle mass and strength, physical functioning, hip fractures and frailty," said Esther Lopez. Garcia, senior author of the study and researcher at the Autonomous University of Madrid.

The study offers new evidence that the type of protein is also important.

"If you consume more plant-based protein, you also get a lot of healthy micronutrients and fats, as well as fiber that helps improve your health," Lopez-Garcia said by e-mail. "On the other hand, if you consume animal sources of protein rich in saturated and trans fats, as well as other substances added during processing (mainly salt and nitrites), you get all the harmful effects of these substances. "

At the start of the study, people were getting about 5.2% of their calories from meat, 3.3% from dairy, 3% from refined grains and 2.8% from fish. Participants got less than 1% of their calories from legumes, eggs, fruits, vegetables, whole grains, tubers or nuts.

The researchers reported in the American Journal of Medicine that the evolution of animal protein consumption during the study did not appear to influence people's potential to show more signs of unhealthy aging. Here the end of the study.

But the addition of more vegetable protein was associated with a reduction in deficits at the end of the study.

"Since plant protein substitution with plant proteins has been associated with a lower risk of type 2 diabetes and all-cause mortality and cardiovascular mortality, it is useful to understand which source of protein may be more beneficial. for healthy aging, "said Lopez-Garcia. I said.

The study was not designed to prove that consuming more vegetable protein could delay unhealthy aging. Nor has it been able to determine which types of vegetable proteins might be the best from the point of view of aging.

One of the limitations of the study is that many participants gave up before the end. It is also possible that the results of this study on older people do not apply to younger people.

"A high protein intake may not be better for middle-aged adults, but it has been shown that a high protein intake is protective in people aged 66 and over." said Yian Gu, a neurology researcher at Columbia University in New York. who did not participate in the study.

"It's important to interpret the scientific results on protein intake based on age groups," Gu said via email. "The results of this study are consistent with findings in the elderly, with additional information derived from innovative animal and vegetable protein analyzes separately."

Sources of protein are also important, said Lopez-Garcia.

Lentils, beans, peas, soy, nuts, seeds and whole grains like teff, wheat, quinoa, rice, oats and buckwheat are good sources of vegetable protein, advised Lopez Garcia.

Healthy options for animal protein can include poultry, seafood, eggs, as well as dairy products in moderation, Lopez-Garcia advised. Sources of protein to reduce or limit include red meat and processed.

SOURCE: https://bit.ly/2HjwkKE American Journal of Medicine, online July 31, 2019.

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