Meating the needs of an ageing population

Professor David Cameron-SmithChair in NutritionLiggins Institute

University of Auckland

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

When Trends Combine…

1. Protein

2. Fats

3. Minerals

1. Recommended Daily Intakes (RDIs)2. Protein Quality

– only part of the picture

Mass Vs Strength

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

Loss of muscle relates to protein intake

ABC Longitudinal Aging Study Houstin-DK. Am. J. Clin. Nutr. (2008) 87:150-5.

Exercise plus Protein Increases Muscle Protein Synthesis

Rest &Fasting

Rest &Protein Exercise

&Fasting

Exercise&

Protein

PROTEIN GAIN

PROTEINLOSS

Adapted from Phillips SM. Nutrition (2004) 20;689-95.

16

Building the Perfect Protein – Fast & Leucine

Tang et al. J. Appl. Physiol. 2009 107: 987-992

Protein Source Leucine BCAA

Whey protein isolate 14% 26%

Milk protein 10% 21%

Egg protein 8.5% 20%

Red Meat protein 8% 18%

Soy protein isolate 8% 18%

Wheat protein 7% 15%

Auckland Study – Rump Steak

Time (mins)

P

lasm

a L

eu

(A

U)

0.0

0.1

0.2

0.3

0.4

PFSV

Leucine

***

******

***

***

******

***

Part of metabolomics analysis of blood response to meat. 80+ metabolites measured.

Pundir, Chiang, Cameron-Smith (Unpublished, 2013)

Time (mins)

P

lasm

a T

hr

(AU

)

0.00

0.02

0.04

0.06

0.08

0.10PFSV

Threonine

***

******

*

***

***

***

***

The Value Proposition• Not slowly digested

• Processing MAY increased digestion rate

• Meat digestion in OLDER consumers Not analysed

• Does red meat help build muscle?

Something Fishy

Equateq (Isle of Lewis, Outer Hebrides, Scotland)

Omega-3’s

EPA DPA DHAEPA (20:5n-3)

DPA (22:5n-3)

24:5n-3

DHA (22:6n-3)

24:6n-3

Elongase

Δ5-Desaturase

β-oxidation

Elongase

α-Linolenic acid (18:3n-3)

Beef

EPA DPA DHA

DPA30-50mg/100g lean meat

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).

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!”

DPA reduces post-meal fat response

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

0 1 2 3 4 5

B

*

DPAEPA

Time (hours)

[TAG] mM

• Chylomicron [TAG]

Linderborg et al. Prost. Leukot. Essent. Fatty Acids (2013) 88(4): 313-9.

Rapid increase in pro-resolving anti-inflammatory metabolites

Health (Benefits – Risks)

• 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

37