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Meating the needs of an ageing population

Meating the needs of an ageing population. Professor David Cameron-Smith Chair in Nutrition Liggins Institute University of Auckland. http:// www.sustainablehealth.org /health/metrics/. When Trends Combine…. 1. Protein 2. Fats 3. Minerals. Recommended Daily Intakes (RDIs )

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Meating the needs of an ageing population

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  1. Meating the needs of an ageing population Professor David Cameron-Smith Chair in Nutrition Liggins Institute University of Auckland

  2. http://www.sustainablehealth.org/health/metrics/

  3. When Trends Combine…

  4. 1. Protein 2. Fats 3. Minerals

  5. Recommended Daily Intakes (RDIs) • Protein Quality – only part of the picture

  6. Mass Vs Strength Ferrucci L et al. J Gerontol A Biol Sci Med Sci (2012) 67A:13-16

  7. Loss of muscle relates to protein intake ABC Longitudinal Aging Study Houstin-DK. Am. J. Clin. Nutr. (2008) 87:150-5.

  8. Exercise plus Protein Increases Muscle Protein Synthesis PROTEIN GAIN PROTEIN LOSS Rest & Protein Exercise& Protein Exercise& Fasting Rest & Fasting Adapted from Phillips SM. Nutrition (2004) 20;689-95.

  9. Building the Perfect Protein – Fast & Leucine Tang et al. J. Appl. Physiol. 2009 107: 987-992

  10. Auckland Study – Rump Steak

  11. Part of metabolomics analysis of blood response to meat. 80+ metabolites measured. Pundir, Chiang, Cameron-Smith (Unpublished, 2013)

  12. The Value Proposition • Not slowly digested • Processing MAY increased digestion rate • Meat digestion in OLDER consumers Notanalysed • Does red meat help build muscle?

  13. Something Fishy Equateq(Isle of Lewis, Outer Hebrides, Scotland)

  14. Omega-3’s α-Linolenic acid (18:3n-3) EPA (20:5n-3) EPA DPA DHA Elongase DPA (22:5n-3) Elongase 24:5n-3 Δ5-Desaturase 24:6n-3 β-oxidation DHA (22:6n-3)

  15. Beef DPA 30-50mg/100g lean meat EPA DPA DHA Sinclair AJ, Johnson, L, O'Dea K. and Holman RT.  Diets rich in lean beef increase the eicosatrienoic, arachidonic, eicosapentaenoic and docosapentaenoic acid content of plasma phospholipids.  Lipids  29: 337-343 (1994).

  16. The Missing Omega-3 • In Australia, a low seafood consuming country, red meat contributes about 50% of the intake of long chain omega 3 fatty acids. • Food Standards Australia & NZ (FSANZ) does not consider DPA as an omega 3 FA “because too little is known about DPA!”

  17. DPA reduces post-meal fat response • Chylomicron [TAG] EPA DPA [TAG] mM Time (hours) Linderborg et al. Prost. Leukot. Essent. Fatty Acids (2013) 88(4): 313-9.

  18. Rapid increase in pro-resolving anti-inflammatory metabolites

  19. Health (Benefits – Risks)

  20. Red Meat Protein • True benefits NOT known • Elderly • Young • Sport/Exercise concious • Weight loss • Fats in Red Meat • Surprisingly little known of omega-3 & 6’s • PDA not recognised by FSANZ • Anti-inflammatory/pro-resolving • Lowering blood lipid response

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