当前位置: X-MOL 学术Meat Sci. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Dietary meat and protection against sarcopenia
Meat Science ( IF 7.1 ) Pub Date : 2018-06-19 , DOI: 10.1016/j.meatsci.2018.06.023
Gordon S. Lynch , René Koopman

Sarcopenia describes the age-related loss of skeletal muscle mass and associated muscle weakness. Sarcopenia is a major global health problem given that the number and proportion of older people in the population is escalating worldwide and represent the fastest growing segment of society. The loss of muscle mass compromises physical capacity, increases susceptibility to falls, and impacts on an individual's functional independence and quality of life. Tackling sarcopenia sensibly and effectively will identify strategies that will enable older adults to age well and age productively. The underlying causes of sarcopenia are complex and multifactorial and will likely require combinatorial therapies to address its symptoms. Nutrition, particularly protein intake, is a more easily modifiable factor, especially when combined with structured (resistance) exercise programs. The relative success of protein feeding strategies for sarcopenia, is limited by a so-called anabolic resistance in older people. Meat contains essential amino acids and nutritive compounds of high quality, and even a moderate intake can increase muscle protein synthesis in older men and women. However, health risks have been identified with the consumption of different meats, with high intake of processed meats increasing the risk for cardiovascular disease and different cancers. Risks for fresh white and red meat are considerably less and modest consumption is encouraged as part of a healthy eating plan for many older adults to ensure adequate protein intake. Other nutritive strategies of relevance for sarcopenia involve fortifying the nutrient value of different meats. Studies on muscle cells and animal models of muscle wasting, have identified the therapeutic potential of the amino acid, glycine, to reduce inflammation, attenuate muscle atrophy, and re-sensitize muscle to anabolic stimuli. Glycine supplementation or feeding animal products with a high glycine content (e.g. gelatin), could represent simple and effective nutritional strategies as part of a suite of therapies to attenuate sarcopenia.



中文翻译:

食用肉和防止肌肉减少症

肌肉减少症描述了与年龄有关的骨骼肌质量下降和相关的肌肉无力。由于老年人口在世界范围内的数量和比例在不断增加,并且代表了社会中增长最快的部分,因此肌肉减少症是一个主要的全球性健康问题。肌肉质量的损失会损害身体的能力,增加跌倒的敏感性,并影响个人的功能独立性和生活质量。明智而有效地处理肌肉减少症将确定一些策略,使老年人能够健康地成长并达到有生产力的年龄。肌肉减少症的根本原因是复杂的和多因素的,可能需要组合疗法来解决其症状。营养,尤其是蛋白质摄入,是一个更容易改变的因素,特别是与结构化(阻力)锻炼计划结合使用时。减少肌肉减少症的蛋白质喂养策略的相对成功受到老年人所谓的合成代谢抵抗的限制。肉中含有必需氨基酸和高质量的营养化合物,即使适度摄入也可以增加老年男性和女性的肌肉蛋白质合成。但是,食用不同的肉类已发现健康风险,加工肉类的大量摄入增加了罹患心血管疾病和不同癌症的风险。新鲜的白肉和红肉的风险要低得多,并且作为许多老年人的健康饮食计划的一部分,鼓励适度进食以确保充足的蛋白质摄入。其他与少肌症相关的营养策略包括强化不同肉类的营养价值。对肌肉细胞和肌肉消瘦动物模型的研究已经确定了氨基酸甘氨酸的治疗潜力,它可以减轻炎症,减轻肌肉萎缩并使肌肉对合成代谢刺激重新敏感。补充甘氨酸或饲喂高甘氨酸含量高的动物产品(例如明胶)可以代表简单有效的营养策略,作为减少肌肉减少症的一系列疗法的一部分。

更新日期:2018-06-19
down
wechat
bug