The University of Sydney, Nutrition and Dietetics Group, School of Life and Environmental Science, Faculty of Science & The Charles Perkins Centre, Camperdown, NSW, Australia.
Eur J Clin Nutr. 2020 Apr;74(4):588-597. doi: 10.1038/s41430-019-0478-x. Epub 2019 Aug 5.
BACKGROUND/OBJECTIVES: Diet is important in healthy ageing. Protein is essential for physical function, immunity, maintaining quality of life and ability to live independently.
SUBJECTS/METHODS: Protein intakes, sources and the protein content of meals and snacks among adults aged ≥65 years from the 1995 National Nutrition Survey (n = 1960) and the 2011/12 National Nutrition and Physical Activity Survey (n = 2103) were examined. Usual protein intakes were estimated using the National Cancer Institute method, and intakes and adequacy were compared between the two surveys.
Participants reported a higher total protein intake in 2011/12 than 1995 (81.0 vs. 73.4 g, p < 0.001). Mean protein intake per kg body weight (1995, 1.0 g/kg vs. 2011/12, 1.1 g/kg) and ability to meet the Australian (1995, 85% vs. 2011/12, 88%) and World Health Organisation (1995, 90% vs. 2011/12, 94%) protein requirements increased over time. Males >70 years or those with poor self-assessed health status were more likely to report inadequate protein intake compared with other respondents. Higher protein intake was associated with greater consumption of vegetables, fruit, dairy products, meat and alternatives and lower consumption of discretionary foods and alcohol. Participants obtained 17% of their protein intake from breakfast, 30% from lunch, 43% from dinner and 10% from snacks. Main protein sources included lean red meat, poultry and full cream milk.
Specific dietary advice for older Australians, particularly older men and those with poor health, to promote healthy food choices with adequate protein content is needed for disease prevention and maintenance of quality of life.
背景/目的：饮食对健康老龄化很重要。蛋白质对身体功能、免疫力、维持生活质量和独立生活能力至关重要。
研究对象/方法：本研究检查了 1995 年全国营养调查（n=1960）和 2011/12 年全国营养与体力活动调查（n=2103）中≥65 岁成年人的蛋白质摄入量、来源以及餐点和零食中的蛋白质含量。使用国家癌症研究所的方法估计了通常的蛋白质摄入量，并比较了两次调查中的摄入量和充足性。
与 1995 年相比，2011/12 年参与者报告的总蛋白质摄入量更高（81.0 克比 73.4 克，p<0.001）。按体重计算的平均蛋白质摄入量（1995 年，1.0 克/千克比 2011/12 年，1.1 克/千克）和满足澳大利亚（1995 年，85%比 2011/12 年，88%）和世界卫生组织（1995 年，90%比 2011/12 年，94%）蛋白质需求的能力随着时间的推移而增加。与其他受访者相比，70 岁以上或自我评估健康状况较差的男性更有可能报告蛋白质摄入不足。较高的蛋白质摄入量与蔬菜、水果、乳制品、肉类和替代品的摄入量增加以及可自由支配食物和酒精的摄入量减少有关。参与者从早餐中获得 17%的蛋白质，从午餐中获得 30%，从晚餐中获得 43%，从零食中获得 10%。主要蛋白质来源包括瘦肉红肉、禽肉和全脂牛奶。
需要针对澳大利亚老年人，特别是老年男性和健康状况不佳的老年人，提供具体的饮食建议，以促进健康食物的选择，并确保摄入足够的蛋白质，从而预防疾病和维持生活质量。
