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• W2943904053 abstract "Abstract An active lifestyle together with optimal nutrition is essential for preserving independent living and quality of life as people ageing. The minimum recommended daily intake for protein (0.8 g/kg) has been considered insufficient for supporting muscle growth and development in young and maintaining muscle mass in adults. Particularly older adults need a higher amount of daily protein intake (~1.0 to 1.2 g/kg or higher in more active elderly people) for maintaining muscle health because of the “anabolic resistance condition” in aged muscle. The quality of protein is essential to promoting muscle mass accretion and health. Beef is a high-quality protein source rich in essential amino acids, essential, fatty acid and micronutrients that is now available as a hydrolysed powder. Recent studies suggested the potential benefits of integrating this novelty form of beef into a regular diet for improving nutrition in athletes or elderly affected by the anabolic resistance condition or those suffering from difficulties in chewing or swallowing. Resumen Un estilo de vida activo acompanado de una nutricion adecuada es esencial para preservar la independencia funcional y la calidad con el envejecimiento. La cantidad minima diaria recomendada de proteinas (0.8 g/kg) ha sido considerada insuficiente para apoyar el crecimiento y desarrollo muscular en personas jovenes, asi como para mantener la masa muscular en los adultos. Particularmente, los adultos mayores necesitan cantidades diarias mas altas de proteinas (~1.2 a 1.2 g/kg o mas en personas mayores activas) para mantener la integridad muscular debido a la “situacion de resistencia al anabolismo” del musculo envejecido. La carne de vacuno es una fuente de proteinas de alta calidad, rica en aminoacidos esenciales, acidos grasos y micronutrientes que hoy en dia esta disponible en un formato de polvo hidrolizado. Estudios recientes, sugieren que la integracion de esta nueva forma de carne de vacuno en la dieta puede ser beneficioso para mejorar la nutricion en deportistas o en personas mayores afectadas por la condicion de resistencia anabolica o en aquellas personas que sufren de dificultadas para masticar y tragar alimentos. https://doi.org/10.5232/ricyde2019.05703 References/referencias Bauer, J.; Biolo, G.; Cederholm, T.; Cesari, M.; Cruz-Jentoft, A. J.; Morley, J. E.; … Boirie, Y. (2013). Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Study Group. Journal of the American Medical Directors Association , 14 (8), 542–559. https://doi.org/10.1016/j.jamda.2013.05.021 Bax, M. L.; Buffiere, C.; Hafnaoui, N.; Gaudichon, C.; Savary-Auzeloux, I.; Dardevet, D.; … Remond, D. (2013). Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs. PLoS One , 8 (4), e61252. https://doi.org/10.1371/journal.pone.0061252 Breen, L., & Phillips, S. M. (2011). Skeletal muscle protein metabolism in the elderly: Interventions to counteract the ‘anabolic resistance’of ageing. Nutrition & Metabolism , 8 (68), 2–11. Churchward-Venne, T. A.; Holwerda, A. M.; Phillips, S. M., & van Loon, L. J. (2016). What is the Optimal Amount of Protein to Support Post-Exercise Skeletal Muscle Reconditioning in the Older Adult? Sports Medicine , 46 (9), 1205–1212. https://doi.org/10.1007/s40279-016-0504-2 Deb-Choudhury, S.; Haines, S.; Harland, D.; Clerens, S.; van Koten, C., & Dyer, J. (2014). Effect of cooking on meat proteins: mapping hydrothermal protein modification as a potential indicator of bioavailability. Journal of Agricultural and Food Chemistry , 62 (32), 8187–8196. https://doi.org/10.1021/jf502668w Jager, R.; Kerksick, C. M.; Campbell, B. I.; Cribb, P. J.; Wells, S. D.; Skwiat, T. M.; … Antonio, J. (2017). International Society of Sports Nutrition Position Stand: protein and exercise. Journal of the International Society of Sports Nutrition , 14 , 20. https://doi.org/10.1186/s12970-017-0177-8 Kerksick, C. M.; Arent, S.; Schoenfeld, B. J.; Stout, J. R.; Campbell, B.; Wilborn, C. D.; … Antonio, J. (2017). International society of sports nutrition position stand: nutrient timing. Journal of the International Society of Sports Nutrition , 14 , 33. https://doi.org/10.1186/s12970-017-0189-4 Landi, F.; Calvani, R.; Tosato, M.; Martone, A. M.; Ortolani, E.; Savera, G.; … Marzetti, E. (2016). Protein Intake and Muscle Health in Old Age: From Biological Plausibility to Clinical Evidence. Nutrients , 8 (5). https://doi.org/10.3390/nu8050295 McGregor, R. A.; Cameron-Smith, D., & Poppitt, S. D. (2014). It is not just muscle mass: a review of muscle quality, composition and metabolism during ageing as determinants of muscle function and mobility in later life. Longevity & Healthspan , 3 (1), 9. https://doi.org/10.1186/2046-2395-3-9 Mehta, K. J.; Seijo, M.; Larumbe-Zabala, E.; Ashrafi, N.; Christides, T.; Karsten, B.; … Naclerio, F. (2018). Case Studies: Effects of Beef, Whey and Carbohydrate Supplementation in Female Master Triathletes. Journal of Human Sport & Exercise . https://doi.org/10.14198/jhse.2019.141.14 Moore, D. R.; Churchward-Venne, T. A.; Witard, O.; Breen, L.; Burd, N. A.; Tipton, K.D.; … Phillips, S. M. (2015) Protein ingestion to stimulate myofibrillar protein synthesis requires greater relative protein intakes in healthy older versus younger men. Journal of Gerontology Series A Biological Sciences and Medical Sciences, 70, 57–62. https://doi.org/10.1093/gerona/glu103 Morton, R. W.; McGlory, C., & Phillips, S. M. (2015). Nutritional interventions to augment resistance training-induced skeletal muscle hypertrophy. Frontiers in Physiology , 6 , 245. https://doi.org/10.3389/fphys.2015.00245 Naclerio, F.; Larumbe-Zabala, E.; Ashrafi, N.; Seijo, M.; Nielsen, B.; Allgrove, J., & Earnest, C. P. (2017). Effects of protein–carbohydrate supplementation on immunity and resistance training outcomes: a double-blind, randomized, controlled clinical trial. European Journal of Applied Physiology , 117 (2). https://doi.org/10.1007/s00421-016-3520-x Naclerio, F.; Seijo-Bujia, M.; Larumbe-Zabala, E. & Earnest, C. P. (2017). Carbohydrates alone or mixing with beef or whey protein promote similar training outcomes in resistance training males: A double-blind, randomized controlled clinical trial. International Journal of Sport Nutrition and Exercise Metabolism , 27 (5). https://doi.org/10.1123/ijsnem.2017-0003 Naclerio, F.; Seijo, M.; Larumbe-Zabala, E.; Ashrafi, N.; Christides, T.; Karsten, B., & Nielsen, B. V. (2017). Effects of Supplementation with Beef or Whey Protein Versus Carbohydrate in Master Triathletes. Journal of the American College of Nutrition , 36 (8). https://doi.org/10.1080/07315724.2017.1335248 Pennings, B.; Groen, B. B.; van Dijk, J. W.; de Lange, A.; Kiskini, A.; Kuklinski, M.; … van Loon, L. J. (2013). Minced beef is more rapidly digested and absorbed than beef steak, resulting in greater postprandial protein retention in older men. American Journal of Clinical Nutrition , 98 (1), 121–128. https://doi.org/10.3945/ajcn.112.051201 Phillips, S. M. (2012). Nutrient-rich meat proteins in offsetting age-related muscle loss. Meat Science , 92 (3), 174–178. https://doi.org/10.1016/j.meatsci.2012.04.027 Phillips, S. M. (2017) Current Concepts and Unresolved Questions in Dietary Protein Requirements and Supplements in Adults. Frontiers in Physiology 4 , 13. https://doi.org/10.3389/fnut.2017.00013 Salles, J.; Chanet, A.; Berry, A.; Giraudet, C.; Patrac, V.; Domingues-Faria, C.; … Walrand, S. (2017). Fast digestive, leucine-rich, soluble milk proteins improve muscle protein anabolism, and mitochondrial function in undernourished old rats. Molecular Nutrition & Food Research , 61 (11). https://doi.org/10.1002/mnfr.201700287 Thomas, T.; Erdman, K. A., & Burke, L. M. (2016). American College of Sports Medicine Joint Position Statement: Nutrition and athletic performance. Medicine & Science in Sports & Exercise , 48 (3), 543–568. https://doi.org/10.1001/jama.1956.02970290016006" @default.
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• W2943904053 title "Consideration of a New Form of Hydrolysed Beef Powder as a Source of High-Quality Protein for Elderly. [Consideraciones Sobre un Nuevo Hidrolizado en Polvo Extraído desde la Carne de Vacuno Como fuente de Proteínas de Alta Calidad para los Ancianos]." @default.
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