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

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Presentation on theme: "Meating the needs of an ageing population Professor David Cameron-Smith Chair in Nutrition Liggins Institute University of Auckland."— Presentation transcript:

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

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6 When Trends Combine…

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8 1. Protein 2. Fats 3. Minerals

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10 1.Recommended Daily Intakes (RDIs) 2.Protein Quality – only part of the picture

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

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

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

16 16 Building the Perfect Protein – Fast & Leucine Tang et al. J. Appl. Physiol :

17 Protein SourceLeucineBCAA Whey protein isolate14%26% Milk protein10%21% Egg protein8.5%20% Red Meat protein8%18% Soy protein isolate8%18% Wheat protein7%15%

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20 Auckland Study – Rump Steak

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 Pundir, Chiang, Cameron-Smith (Unpublished, 2013)

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23 The Value Proposition Not slowly digested Processing MAY increased digestion rate Meat digestion in OLDER consumers Not analysed Does red meat help build muscle?

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

29 Omega-3’s EPA DPA DHA EPA (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)

30 Beef EPA DPADHA DPA 30-50mg/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: (1994).

31 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!”

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

33 Rapid increase in pro-resolving anti- inflammatory metabolites

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35 Health (Benefits – Risks)

36 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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