The Protein Blog
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THE OLDER WE GET, THE GREATER THE MUSCLE LOSS. RESEARCH SHOWS THAT EATING ENOUGH PROTEIN CAN INHIBIT THE LOSS OF STRENGTH. BUT HOW DO WE GET ENOUGH PROTEIN?
The older we get, the greater the muscle loss. Research shows that eating enough protein can inhibit the loss of strength. But how do we get enough protein?
Our muscle mass already decreases from the 35th year of life. By the time we are seventy, we have only half left. Dietitian Marjanne Prins and professor Lisette de Groot of Wageningen University in The Netherlands both emphasize the importance of exercise, extra proteins and vitamin D in old age.
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HOW MUCH PROTEIN DO WE ACTUALLY NEED?
It’s a key question for athletes and in recent years, it’s also being asked by regular people: How much protein should people ideally consume?
There is no single answer. Current science does tell us, however, that optimal protein consumption patterns are likely to depend on a number of factors, with the key ones identified thus far being age, physical activity, protein sources and meal amount. In any case, the condition of skeletal muscle is a vital issue for people at all stages and from all walks of life.
Let’s examine the likely protein needs of each life stage – based on research findings over the past few decades. And while we’re doing that, let’s also take a critical look at current Dietary Reference Intakes (DRI) used in the US and many other countries, and how well these reflect or do not reflect such findings.
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DOES A LONG-TERM, HIGH-PROTEIN DIET HAVE HARMFUL EFFECTS?
The first one-year longitudinal study in resistance-trained males helps to fill the evidence gap for high-protein consumption, demonstrating no harmful effects to key health markers. -
AWARD-WINNING STUDY DETERMINED IF THE BENEFICIAL EFFECTS OF WHEY PROTEIN ARE BECAUSE OF ITS PARTS OR FORM
The first study to compare the effects of different whey protein forms together with chronic resistance exercise strengthens our knowledge of hydrolyzed whey protein versus intact whey and the predominant whey fraction, lactoferrin.
