Center for Population Health, Department of Biomedical and Nutritional Sciences, University of Massachusetts Lowell, Lowell, MA 01854, USA.
UMass Movement Center, University of Massachusetts Lowell, Lowell, MA 01854, USA;.
Nutrients. 2021 Feb 26;13(3):743. doi: 10.3390/nu13030743.
Research shows that higher dietary protein of up to 1.2 g/kg/day may help prevent sarcopenia and maintain musculoskeletal health in older individuals. Achieving higher daily dietary protein levels is challenging, particularly for older adults with declining appetites and underlying health conditions. The negative impact of these limitations on aging muscle may be circumvented through the consumption of high-quality sources of protein and/or supplementation. Currently, there is a debate regarding whether source of protein differentially affects musculoskeletal health in older adults. Whey and soy protein have been used as the most common high-quality proteins in recent literature. However, there is growing consumer demand for additional plant-sourced dietary protein options. For example, pea protein is rapidly gaining popularity among consumers, despite little to no research regarding its long-term impact on muscle health. Therefore, the objectives of this review are to: (1) review current literature from the past decade evaluating whether specific source(s) of dietary protein provide maximum benefit to muscle health in older adults; and (2) highlight the need for future research specific to underrepresented plant protein sources, such as pea protein, to then provide clearer messaging surrounding plant-sourced versus animal-sourced protein and their effects on the aging musculoskeletal system.
研究表明，较高的饮食蛋白质（高达 1.2 克/公斤/天）可能有助于预防老年人的肌肉减少症并维持肌肉骨骼健康。对于食欲下降和潜在健康状况的老年人来说，达到更高的每日饮食蛋白质水平是具有挑战性的。这些限制对衰老肌肉的负面影响可以通过食用高质量的蛋白质来源和/或补充剂来避免。目前，关于蛋白质的来源是否会对老年人的肌肉骨骼健康产生不同影响存在争议。乳清蛋白和大豆蛋白已在最近的文献中被用作最常见的高质量蛋白质。然而，消费者对额外的植物性饮食蛋白质选择的需求不断增加。例如，豌豆蛋白在消费者中迅速流行起来，尽管几乎没有关于其对肌肉健康的长期影响的研究。因此，本综述的目的是：（1）回顾过去十年的现有文献，评估饮食蛋白质的特定来源是否对老年人的肌肉健康提供最大益处；（2）强调需要对代表性不足的植物性蛋白质来源（如豌豆蛋白）进行未来研究，然后围绕植物性和动物性蛋白质及其对衰老肌肉骨骼系统的影响提供更清晰的信息。
