4.6 Article

Perspective: Vegan Diets for Older Adults? A Perspective On the Potential Impact On Muscle Mass and Strength

期刊

ADVANCES IN NUTRITION
卷 13, 期 3, 页码 712-725

出版社

OXFORD UNIV PRESS
DOI: 10.1093/advances/nmac009

关键词

plant-based food; animal-based food; plant-based diet; aging; protein; sustainable food

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This article discusses the potential issues that older adults may face when adopting a vegan diet, including lower protein bioavailability and functionality, and inadequate essential amino acid content. The authors suggest that a vegan diet may increase the risk of inadequate protein intake in older adults and provide recommendations for further research.
Consumers are increasingly encouraged to consume more plant-based foods and lower their consumption of foods from animal origin. Concurrently, older adults are recommended to consume an adequate amount of high-quality dietary protein for the prevention of age-related muscle loss. In the current Perspective article, we discuss why it may not be preferred to consume a vegan diet at an older age. Our perspective is based on the proposed lower bioavailability and functionality of proteins in a vegan diet due to the matrix of the whole-food protein sources, the lower essential amino acid (EAA) content, and specific EAA deficiencies in proteins derived from plant-based foods. We propose that a vegan diet increases the risk of an inadequate protein intake at an older age and that current strategies to improve the anabolic properties of plant-based foods are not feasible for many older adults. We provide recommendations for further research to substantiate the remaining knowledge gaps regarding the consequences of a vegan diet on skeletal muscle mass and strength at an older age. Statement of Significance: To our knowledge, this is the first article that provides an evidence-based perspective regarding the potential impact of a vegan diet on muscle mass and strength in older adults. The current perspective is highly relevant considering the envisaged shifts towards sustainable dietary guidelines.

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