Low-protein intakes and protein turnover in elderly women

Article Abstract:

Protein turnover in elderly women may decrease during a period of low-protein intake. Researchers found no physiological adaptation to a diet at half the recommended protein intake over the course of 10 weeks. Six of the 12 older women consumed a diet with adequate amounts of protein. Leucine oxidation, a measure of energy metabolism, decreased to 60% in the low-protein group. Other changes included reductions of muscle function, immune response, and muscle mass while requiring additional energy intake by day 28.

Measurement, Physiological aspects, Food and nutrition, Adaptation (Physiology), Physiological adaptation, Nutritional aspects, Leucine, Aged women, Elderly women, Proteins in human nutrition, Dietary protein

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Survival beyond age 70 in relation to diet

Article Abstract:

Adherence to a mediterranean diet as practiced in Greece may increase longevity in advanced age. This diet rests on eight principles, such as low alcohol, meat, and diary consumption and an emphasis on legumes, fruits, and vegetables. Survival over 70 years increased in those elderly people who ate accordingly. After adjusting for sex, age, and smoking, overall mortality fell in direct correlation with having observed the dietary guidelines.

Low-fat diet, Low fat diet, Longevity, Cookery, Mediterranean, Mediterranean cooking

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Reduced physical activity and its association with obesity

Article Abstract:

Studies of the energy expenditure of daily physical exertion in 30 19-to-71-year-old Pima Indians revealed obesity to be directly correlated to physical exertion levels in the subjects. The average body fat of the subjects was independent of weight-adjusted indexes of physical exertion levels.

Obesity, Exercise

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