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Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing population

Dericioglu, D., Methven, L. and Clegg, M. E. (2024) Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing population. Proceedings of the Nutrition Society. ISSN 1475-2719

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To link to this item DOI: 10.1017/S0029665124002192

Abstract/Summary

Globally, we are currently facing a rapid demographic shift leading to an increase in the proportion of older adults within the population. This raises concerns about the potential increase in age-related diseases and their impact on our ability to provide adequate health and end-of-life care. To apply appropriate interventions, understanding the changes that happen with ageing becomes essential. Ageing is often accompanied by a decrease in appetite and physical activity, which may lead to malnutrition, resulting in decreased muscle mass, physical capabilities and independence. To preserve muscle mass, older adults are advised to increase protein intake and physical activity. However, protein’s high satiating effect may cause reduced energy intake. Physical activity is also advised to maintain or enhance older adult’s appetite. This review paper aims to discuss appetite-related changes that occur with ageing and their consequences. In particular, it will focus on investigating the relationship between protein intake and physical activity and their impact on appetite and energy intake in the ageing population. Recent studies suggest that physical activity might contribute to maintaining or enhancing appetite in older adults. Nevertheless, establishing a definitive consensus on the satiating effect of protein in ageing remains a work in progress, despite some promising results in the existing literature.

Item Type:Article
Refereed:Yes
Divisions:Interdisciplinary Research Centres (IDRCs) > Institute for Food, Nutrition and Health (IFNH)
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:117309
Publisher:Cambridge University Press

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