News
Evaluating Protein Quality in Older Adults
Scientific Symposium at IUNS-ICN in Paris
On Monday 25th of August we organised a scientific symposium within the International Congress of Nutrition in Paris on ‘Evaluating Protein Quality in Older Adults’. This session about protein quality, different methodologies and optimising meals for healthy ageing was chaired by Prof. Claire Gaudichon (AgroParisTech). Scientists from all over the world were standing in line to enter the fully packed room and listen to the four presentations.
Dr. Marco Mensink (WUR), stepping in for Dr. Nikkie van der Wielen (WUR),introduced the higher protein requirements of older adults and the importance of protein quality. Different methodologies to determine digestibility – as part of protein quality evaluation – were introduced. Fenna Hinssen (WUR) showed differences in amino acid digestibility between young and older adults, dependent on the protein source, observed in her dual tracer human study. Dr. Valérie Petit (Nestlé) also showed age differences in the amino acid digestibility of some protein sources between the adult and elderly in vitro digestion model (INFOGEST) and showed the relation between the human and in vitro data. Lastly, Dr. Pol Grootswagers (WUR) explained a meal protein quality score and demonstrated how to improve the protein quality of a vegan ‘boeuf bourguignon’. Altogether, this successful symposium provided scientific insights in protein quality evaluation in older adults and showed the results of the projects running at Nutritional Biology Group:
- Quantifying differences in bioavailability of different dietary proteins in older adults - WUR
- ·Full article: Impact of agingon the digestive system related to protein digestion in vivo
- Project Alpha - WUR & www.alpha-tool.eu
- Meal Protein Quality Score: A Novel Tool to Evaluate Protein Quantity and Quality of Meals - ScienceDirect
Interested in joining our protein quality research? Contact Nikkie van der Wielen (nikkie.vanderwielen@wur.nl) for opportunities in public-private research projects on e.g. optimal timing for combining proteins.
