The association of animal and plant protein with successful ageing: a combined analysis of MEDIS and ATTICA epidemiological studies.
Por:
Foscolou A, Critselis E, Tyrovolas S, Chrysohoou C, Naumovski N, Sidossis LS, Rallidis L, Matalas AL and Panagiotakos D
Publicada:
1 jun 2021
Ahead of Print:
21 may 2020
Resumen:
OBJECTIVE: The aim of the present study was to investigate the differences between the consumption of plant-based v. animal-based protein-rich diets on successful ageing, as well as to identify the optimal combination of dietary protein intake for facilitating successful ageing in people aged >50 years. DESIGN: A combined analysis was conducted in older adults of the ATTICA and MEDIS population-based cross-sectional studies. Anthropometrical, clinical and sociodemographic characteristics, lifestyle parameters, dietary habits and level of protein intake were derived through standard procedures. Successful ageing was evaluated using the validated Successful Aging Index (SAI) composed of ten health-related social, lifestyle and clinical characteristics. SETTING: Athens area and twenty Greek islands. PARTICIPANTS: A total of 3349 Greek women and men over 50 years old. RESULTS: Participants with high consumption of plant proteins were more likely to be male, physically active, with higher daily energy intake, higher adherence to the Mediterranean diet and higher level of SAI (P < 0·001). Participants with 'Low animal & High plant' and 'High animal & High plant' protein consumption had a 6 and 7 % higher SAI score, respectively, compared with the other participants (P < 0·001). In contrast, 'Low animal & Low plant' and 'High animal & Low plant' protein intake was negatively associated with SAI as compared to the combination of all other consumption categories (P < 0·02). CONCLUSIONS: The consumption of a plant-based protein-rich diet seems to be a beneficial nutritional choice that should be promoted and encouraged to older people since it may benefit both individual's health and prolong successful ageing.
Filiaciones:
Foscolou A:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 17671 Kallithea, Attica, Greece
Critselis E:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 17671 Kallithea, Attica, Greece
Tyrovolas S:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 17671 Kallithea, Attica, Greece
Parc Sanitari Sant Joan de Déu, Fundació Sant Joan de Déu, CIBERSAM, Universitat de Barcelona, Barcelona, Spain
Chrysohoou C:
First Cardiology Clinic, School of Medicine, University of Athens, Athens, Greece
Naumovski N:
Faculty of Health, University of Canberra, Bruce, Canberra, Australia
Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, Canberra, Australia
Sidossis LS:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 17671 Kallithea, Attica, Greece
Department of Kinesiology and Health, School of Arts and Sciences, Rutgers University, New Brunswick, NJ, USA
Rallidis L:
Second Cardiology Clinic, School of Medicine, University of Athens, Athens, Greece
Matalas AL:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 17671 Kallithea, Attica, Greece
Panagiotakos D:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 17671 Kallithea, Attica, Greece
Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, Canberra, Australia
Department of Kinesiology and Health, School of Arts and Sciences, Rutgers University, New Brunswick, NJ, USA
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