Protein Sources across the Day in Community-Dwelling Older Adults Living in Auckland, New Zealand ^†

Abstract

Background: Animal protein sources are more efficient in increasing muscle protein synthesis and maintaining muscle mass in older adults, but little is known about when they are consumed across the day in New Zealand (NZ) older adults. Objectives: to investigate sources of protein across the day and at each meal in community-dwelling older adults living in NZ. Methods: data were obtained from the Researching Eating Activity and Cognitive Health (REACH) study, a cross-sectional study aimed at investigating dietary patterns and associations with cognitive function and metabolic syndrome in adults aged 65 to 74 years. Dietary intake was collected using a 4-day food record. Sources of protein intake were assessed across the day and at breakfast, midday and the evening meal. Results are presented as a percentage of the total protein intake for the day and for each meal. Results: participants (n = 327; 65.4% female) had a median relative protein intake of 1.2 [0.9, 1.4] g/kg in males and 1.1 [0.9, 1.3] g/kg in females. At breakfast, participants primarily consumed protein from milk (28.1%), breakfast cereal (21.6%) and bread (12.2%). Protein intake at the midday meal was derived from bread (17.4%), cheese (9.5%) and milk (9.2%). At the evening meal, 21.2%, 15.2% and 13.6% of total protein was derived from red meat (beef, lamb, pork), poultry and fish, respectively. Conclusion: in this cohort, cereals and dairy products at breakfast and the midday meal, and meat sources at the evening meal contributed the most to daily protein intake.