Meating the needs of an ageing population
Professor David Cameron-SmithChair in NutritionLiggins Institute
University of Auckland
http://www.sustainablehealth.org/health/metrics/
When Trends Combine…
1. Protein
2. Fats
3. Minerals
1. Recommended Daily Intakes (RDIs)2. Protein Quality
– only part of the picture
Mass Vs Strength
Ferrucci L et al. J Gerontol A Biol Sci Med Sci (2012) 67A:13-16
Loss of muscle relates to protein intake
ABC Longitudinal Aging Study Houstin-DK. Am. J. Clin. Nutr. (2008) 87:150-5.
Exercise plus Protein Increases Muscle Protein Synthesis
Rest &Fasting
Rest &Protein Exercise
&Fasting
Exercise&
Protein
PROTEIN GAIN
PROTEINLOSS
Adapted from Phillips SM. Nutrition (2004) 20;689-95.
16
Building the Perfect Protein – Fast & Leucine
Tang et al. J. Appl. Physiol. 2009 107: 987-992
Protein Source Leucine BCAA
Whey protein isolate 14% 26%
Milk protein 10% 21%
Egg protein 8.5% 20%
Red Meat protein 8% 18%
Soy protein isolate 8% 18%
Wheat protein 7% 15%
Auckland Study – Rump Steak
Time (mins)
P
lasm
a L
eu
(A
U)
0.0
0.1
0.2
0.3
0.4
PFSV
Leucine
***
******
***
***
******
***
Part of metabolomics analysis of blood response to meat. 80+ metabolites measured.
Pundir, Chiang, Cameron-Smith (Unpublished, 2013)
Time (mins)
P
lasm
a T
hr
(AU
)
0.00
0.02
0.04
0.06
0.08
0.10PFSV
Threonine
***
******
*
***
***
***
***
The Value Proposition• Not slowly digested
• Processing MAY increased digestion rate
• Meat digestion in OLDER consumers Not analysed
• Does red meat help build muscle?
Something Fishy
Equateq (Isle of Lewis, Outer Hebrides, Scotland)
Omega-3’s
EPA DPA DHAEPA (20:5n-3)
DPA (22:5n-3)
24:5n-3
DHA (22:6n-3)
24:6n-3
Elongase
Δ5-Desaturase
β-oxidation
Elongase
α-Linolenic acid (18:3n-3)
Beef
EPA DPA DHA
DPA30-50mg/100g lean meat
Sinclair AJ, Johnson, L, O'Dea K. and Holman RT. Diets rich in lean beef increase the eicosatrienoic, arachidonic, eicosapentaenoic and docosapentaenoic acid content of plasma phospholipids. Lipids 29: 337-343 (1994).
The Missing Omega-3
• In Australia, a low seafood consuming country, red meat contributes about 50% of the intake of long chain omega 3 fatty acids.
• Food Standards Australia & NZ (FSANZ) does not consider DPA as an omega 3 FA “because too little is known about DPA!”
DPA reduces post-meal fat response
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
0 1 2 3 4 5
B
*
DPAEPA
Time (hours)
[TAG] mM
• Chylomicron [TAG]
Linderborg et al. Prost. Leukot. Essent. Fatty Acids (2013) 88(4): 313-9.
Rapid increase in pro-resolving anti-inflammatory metabolites
Health (Benefits – Risks)
• Red Meat Protein– True benefits NOT known
• Elderly• Young• Sport/Exercise concious• Weight loss
• Fats in Red Meat– Surprisingly little known of omega-3 & 6’s
• PDA not recognised by FSANZ• Anti-inflammatory/pro-resolving• Lowering blood lipid response
37