Study: Proteins protect elderly women from debility
The results of a recent Finnish study suggest that protein intake may help lower the risk of aging and weakness among older people.
The study was conducted by researchers at the University of Eastern Finland, and published their findings, in the latest edition of the journal "Journal of European Nutrition".
The researchers explained that weakness or weakness is a common multidimensional disease among the elderly, putting them at risk of loss of movement, falls, fractures, and death.
Evidence suggests a strong link between vulnerability and malnutrition, and protein may be one of the most important nutrients that play a role, through its effect on muscle health.
And the appropriate amount of protein per day, the study revealed that older people need to eat a protein estimated at 1.1 kg per body weight, to maintain their physical capacity.
This means that a person weighing 70 kg needs to eat a protein of 77 grams a day.
To illustrate, protein content in the chicken's breast is estimated at 25 grams, and one boiled egg contains 6 grams of protein, and two slices of whole-grain bread also contain 6 grams.
To reach the results, the researchers monitored 440 women between the ages of 65 and 72 years.
The amount of protein intake was calculated using a 3-year food log. Participants were also diagnosed with weakness and attenuation, including low hand grip strength, low walking speed, decreased fitness, fatigue, and weight and muscle.
The study found that getting the recommended amount of dietary protein per day was associated with lower risk of attenuation in older women.
Moreover, consumption of animal protein was associated with lower risk of impairment.
"The general health recommendation is to have a perfect diet with enough protein daily to maintain muscle health and prevent debility and osteoporosis," the researchers said.
Proteins are available in the foods we eat on a daily basis in different proportions, and are distributed in animal and plant food sources.
Animal proteins include red meat, chicken, fish, eggs, milk and dairy products such as milk, yogurt and cheese of all kinds.
Plant proteins are available in legumes such as white beans, black beans, lentils, peas, chickpeas, soybeans, beans and thermoses.
A previous study showed that increasing the amount of protein in the diet reduces the fat content in the liver and protects against the risk of diabetes in people with non-alcoholic fatty liver disease.