Protein and ageing

18/02/2020

Squares of dark, milk and white chocolateProtein and ageing – as you ‘mature’ it’s time to eat more protein

What’s the deal about protein consumption and ageing? No longer is protein only talked about by the under 30-somethings in the gym. The science is clear – as we age, we need to eat MORE, not LESS protein. But why? Well, protein helps limit and treat age-related declines in muscle mass, strength, and functional abilities. Your body digests the protein you eat into amino acids. These amino acids then become the building blocks which your body uses to create its own proteins. In a nutshell, if you do not eat enough protein you are directly limiting your body’s ability to keep itself fit and healthy.

The current dietary recommendation for protein intake for an adult in the UK is 0.75 g/kg/day. However, the European Society for Clinical Nutrition and Metabolism (ESPEN) recommends older adults (50+) have an intake of 1.2g/kg/day. A recent UK study shows that fewer than 15% of the participants met this age-specific recommended intake.

Protein sources

Now, chicken, tuna, and eggs are great sources of protein. But if you want a chocolate fix, then chicken and tuna just won’t cut it. If you want a super tasty way to increase your protein intake, then grab a bar of Rebel Chocolate because all of our chocolate contains between 20 – 25% protein. This means you can get that chocolate fix AND provide some high-quality protein for your body.

If you want to get your hands on our high-protein chocolate then check out our current range here.

So do you agree – is protein and ageing a big deal?

Neil Robson 2020-02-18T18:42:12+00:00 2020-02-18T18:42:12+00:00

2 thoughts on “Protein and ageing

    1. Hi Margaret, great question! Now, firstly, yes i have a PhD in Immunology with a background in Biochemistry, by i am not medically qualified and diabetes was not an area of my expertise. With that disclaimer out the way i can certainly give you my opinion. It all (mainly) comes down to glucose. If you were to eat a high protein content meal that was also high in sugar, then the protein is not going to stop your body processing the sugar, and should you not have enough insulin in your system then your blood sugar will rise. If however you had a meal high in protein, but low in sugar, the protein can also get converted to glucose, but it seems this does levels not significantly raise blood glucose (the reasons for this appear are unclear). However, it is easy to envisage that it is a much slower process to convert proteins to glucose, than it is from ingested sucrose. This along with the fact that by being a slower process this produced glucose (from protein) may be used by cells and tissues in the location of the conversion, and therefore be used up before having a chance to get into the blood stream. In a nut shell, i would strongly suggest that higher protein content, and lower sugar content, meals would be a good way to help a diabetic person stabilise their blood glucose levels. I hope this helps. Thank you for the question. Neil

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