Frailty Archives - Health Tips From The Professor

Protein – The Longevity Nutrient

October 7, 2025 by Dr. Steve Chaney

How Much Protein Do You Need?

Author: Dr. Stephen Chaney

In 2016 the New York Times ran an article with the title, “Can You Get Too Much Protein?” The article asserted that most Americans were getting too much protein in their diet and that protein supplements were useless and perhaps dangerous.

At the time I wrote a “Health Tips From the Professor” article summarizing recent research showing that many people needed more than the RDA for protein and that those people were often consuming too little, rather than too much, protein.

In the 9 years since then the evidence that many Americans may not be getting enough protein has only gotten stronger.

The standard for protein intake used to be a “one size fits all” recommendation of 46g gm/day for women and 56 gm/day for men with slight increases recommended for pregnant and lactating women. Today we know:

- That standard was based on outdated methodology from the 1930’s. Recent studies suggest protein intake should be at least 50% higher.

- That standard was based on studies with healthy, sedentary adults (the adult “couch potato” crowd). Protein requirements are significantly higher for anyone who doesn’t fit that description.

We used to think in terms of total daily protein intake. Today we know that:

- Protein intake should be divided equally between the 3 primary meals.

- Protein quality is important. Protein requirements should be increased if low-quality proteins are consumed.

We used to worry that high protein intake might damage your kidneys. Today we know that:

- Protein intake does not cause kidney disease. It is not a concern as long as hydration is adequate and excess alcohol is avoided.

- Protein intake is only a concern if someone has kidney disease.

Protein – Your Longevity Nutrient

If you want to delve into the latest protein research and what it means for you, I highly recommend the book, “Forever Strong: A New, Science-Based Strategy For Aging Well” by Dr. Gabrielle Lyon.

Her book is focused on helping each of us create adequate healthy muscle mass. She says, “Adequate muscle mass is essential for health and longevity. And muscle is the only organ over which we have voluntary and complete control.”

Of course, adequate muscle mass requires both exercise and adequate protein. Dr. Lyon covers both in her book, but exercise is not my expertise, so I will only cover adequate protein intake in this “Health Tips From the Professor” article.

In her book, Dr. Lyons details recent research on the amount of protein needed to optimize muscle mass. Dr. Lyon was the one who alerted me to the fact that the current protein RDA is based on outdated methodology from the 1930’s and that actual protein needs are much higher.

Dr. Lyon concludes that most Americans are not consuming enough protein to optimize their muscle mass and that adequate protein intake is essential for longevity, metabolic function, and quality of life. Specifically, she says that optimal muscle mass:

Improves strength and mobility.
Improves blood sugar control.
Decreases blood triglyceride levels.
Strengthens the immune system.
Improves bone mineral density and strength.
Reduces all-cause mortality (risk of dying) and morbidity (risk of disease).

I will use the latest science on protein needs described in her book and in recently published clinical studies to answer the important question, “How much protein do you need?” But first I want to help you understand the dynamics of protein metabolism.

The Dynamics Of Protein Metabolism

Most people associate muscle mass with strength and endurance. Many understand the important role muscle mass plays in burning off excess calories and keeping us slim. But few people understand the important role that muscle protein plays in our everyday energy metabolism.

Whenever we eat a meal containing protein, we store some of the protein we eat as increased muscle mass, especially when protein intake is coupled with exercise. But muscle protein plays other very important functions. It is a precious resource.

The synthesis of new muscle in the fed state is driven by:

Insulin, which is released into the blood stream whenever we eat a meal.

Exercise because it makes muscle more sensitive to the effects of insulin.

The amino acid leucine, which is most abundant in high quality protein sources.

In the fed state most of our energy is derived from blood glucose. This is primarily controlled by insulin. As blood glucose levels fall, we move to the fasting state and start to call on our stored energy sources to keep our body functioning. This process is primarily controlled by a hormone called glucagon.

In the fasting state most tissues easily switch to using fat as their main energy source, but…

- Red blood cells and a few other tissues in the body are totally dependent on glucose as an energy source.

- Our brain is normally dependent on glucose as an energy source, and our brains use a lot of energy. [Note: Our brain can switch to ketones as an energy source with prolonged starvation or prolonged carbohydrate restriction, but that’s another story for another day.]

Because our brain and other tissues need glucose in the fasting state, it is important to maintain a constant blood glucose level between meals.

- Initially, blood glucose levels are maintained by calling on carbohydrate reserves in the liver.

- But because those reserves are limited, our body starts to break down muscle protein and convert it to glucose as well – even in the normal dinner/sleep/breakfast cycle.

Simply put, in addition to its other important roles in the body, muscle protein is also an energy store. You can think of it like a bank.

When we eat, we make a deposit to that energy store. Between meals we make a withdrawal from that energy store. When we are young the system works perfectly. Unless we fast for prolonged periods of time, we are always adding enough muscle protein in the fed state to balance out the withdrawals between meals.

But there are many physiological situations where protein metabolism becomes unbalanced, either because protein breakdown is accelerated or because protein synthesis is diminished. In each of those situations, our protein needs are increased.

I will describe each of these situations and how they affect our protein needs in the section below.

How Much Protein Do You Need?

The Coach Potato Group: If this is you, I won’t be judgmental. But I highly recommend you read Dr. Lyon’s book. It may just inspire you to increase your fitness level and your protein intake.

As I said before the standard RDA recommendation for the coach potato group is 46 gm/day for women and 56 gm/day for men. That’s based on 0.36 grams of protein per pound of body weight and assumes that women weigh around 127 pounds and men weigh around 155 pounds.

There are two major problems with the standard protein RDAs:

1) The protein RDA should not be a “one-size-fits-all” recommendation. The standard used to calculate the RDA is based on weight. If you are a woman weighing 127 pounds or a man weighing 155 pounds, you are to be congratulated. But in today’s world the average woman weighs 170 pounds, and the average man weighs 201 pounds.

That means the average protein requirement should be 61 gm/day for women and 72 gm/day for men.

And that’s just the average. Your protein requirement is based on your weight.

2) As I mentioned earlier, the 0.36 gm/pound standard is based on outdated methodology from the 1930’s. Based on current technology, Dr. Lyon says the standard should be closer to 0.54 gm/pound.

If you use that standard and use the current average weight for men and women, the average protein requirement for the couch potato group is closer to 91.5 gm/day for women and 108 gm/day for men.

And since protein intake should be divided equally between meals, that amounts to 30 gm/meal for women and 36 gm/meal for men. If you weigh significantly more or less than the average American, you should adjust your intake accordingly.

The Over 50 Group: When we are young muscle protein deposits in the fed state and muscle protein withdrawals during the fasting state are in balance. And if we add exercise and increase our protein intake, it’s pretty easy to increase our muscle mass.

But once we reach our Golden Years things start to change. Muscle protein synthesis becomes less efficient. We need to increase the intensity of our workouts and increase our protein intake just to maintain our muscle mass.

If we fail to do that, we gradually lose muscle mass as we age, a process referred to as sarcopenia. Between 50 and 60 we lose 5-8% of our muscle mass, and the rate that we lose muscle accelerates with each subsequent decade. And that loss of muscle mass has severe consequences. For example:

It interferes with daily activities like playing with our grandchildren and engaging in activities we love.

It decreases our metabolic rate which increases our risk of obesity and obesity-related diseases.

It increases our risk of falls.

In short, our quality of life is diminished, and we become unhealthy and frail.

Dr. Lyon describes the training program needed to prevent sarcopenia as we age in her book Forever Strong. But we also need more protein.

On average older adults need around 35 – 45 gm of protein per meal to prevent sarcopenia. There are not enough published studies for me to provide more specific recommendations. But here are some guidelines:

If you are at ideal weight and in your 50’s or 60’s, you can probably do well at the lower end of the range.

If you are overweight or in your 70’s or 80’s, you should probably aim for the upper end of the range.

I recommend getting a body composition test on an annual basis and adjusting your exercise and protein intake based on your change in muscle mass. My doctor has a simple device for measuring my body composition as part of my annual physical. If your doctor doesn’t have a device like that, find out who does in your community.

The Weight Loss Group: If you are actively trying to lose excess weight, I congratulate you. But the sad fact is that up to 35% of weight loss on most diets comes from muscle, not fat.

That’s because your body interprets caloric restriction as starvation and increases the rate of protein breakdown.

But you can prevent that by adding resistance training to your diet plan and increasing your protein intake. By increasing your protein intake from 15% of calories (which is what most Americans get) to 30% of calories, you can rebalance muscle metabolism by increasing muscle protein synthesis. When you do this, you can reduce muscle loss to less than 10% of weight loss.

You may be wondering, “Why set the recommendation as a percentage of calories rather than gm/pound or gm/meal”. The answer is simple. Your caloric intake changes significantly you are on a diet, so expressing protein as a percentage of calories makes more sense.

For example, 30% of calories on a 1,000-calorie diet translates into 25-30 gm/meal. You might look at that recommendation and say, “That’s less than you recommended for the couch potato who is not trying to lose weight.” My answer would be, “Yes, but the couch potato is eating 2-3-times more calories.

So, the recommendation that’s easiest to understand if you are trying to lose weight is to aim for 25-30 gm of protein/meal/1,000 calories per day.

Adjust your protein intake per meal based on the daily calories allowed on your diet.

And if you are on a diet that restricts the kinds of food that you can eat or the amount of time you can eat, track your actual caloric intake for a few days. The “hidden secret” behind those diets is that most people eat fewer calories because of the restrictions.

Final thought: The latest data suggest that GLP-1 drugs accelerate the muscle loss associated with dieting. This is a significant concern, especially for people over 50. Some experts are recommending as much as 35-50 gm of protein/meal if you are using a GLP-1 drug to aid your weight loss.

The Fitness Group: The question I get most often from the fitness group is, “How much protein do I need after my workout to maximize recovery and muscle gain?” This has been well researched, and the answer is age dependent.

If you are in your 30’s, most experts recommend 15-20 grams of protein after your workout.

If you are in your 60s, most experts recommend 30-35 grams of protein after your workout.

While precise recommendations are not available for every age, you can extrapolate from these numbers.

Does Protein Quality Matter?

I’m often asked whether all proteins are equally effective at building muscle mass or does protein quality matter? The answer is, “Yes. Protein quality matters, but not in the way that we have thought about it in the past.”

We used to think that protein quality was measured by the balance of all the essential amino acids. While balance is important, the increase in muscle mass is driven primarily by the amino acid leucine. That’s because leucine is the only amino acid that directly stimulates muscle protein synthesis.

Simply put, proteins that are high in leucine are used more efficiently by our bodies to increase muscle mass. In fact, Dr. Lyon measures protein quality solely based on its leucine content.

Many studies have looked at the optimal amount of leucine content in protein. The numbers vary somewhat from study to study, but they average around 1 gram of leucine for every 10 grams of protein.

If you look at the leucine contents of various proteins, it is clear that a 1:10 ratio is primarily found in animal proteins. Soybeans are the only vegetable protein source that comes close.However, there are many health reasons for consuming a primarily plant-based diet. Dr. Lyon doesn’t tell her patients to avoid plant proteins. But if they are consuming primarily plant proteins, she recommends that they increase their protein intake by 35-45%, so they will be getting enough leucine to maximize muscle protein synthesis.

What Role Do Protein Supplements Play?

Remember that New York Times article that said protein supplements were useless and perhaps dangerous? That’s outdated advice. In fact, you should view protein supplements as essential for reaching your protein goals.

That’s because our protein intake needs to be divided equally between our 3 major meals, but that’s not how we eat. Most of us have no trouble getting 30-40 grams of protein at dinner, but…

We only get around 15 grams of protein at breakfast, and…

15-20 grams of protein at lunch.

But that’s assuming we eat a typical breakfast or lunch. If we eat…

An unhealthy breakfast of croissants and coffee or a healthy breakfast of cornflakes, skim milk, and fruit slices, we only get around 6 grams of protein.

A healthy green salad for lunch, we may get as little as 2 grams of protein.

A recent study has shown that adding a protein supplement to your low protein meals can help you increase your muscle mass in as little as 24 weeks.

What Does This Mean For You?

Protein is your longevity nutrient. My advice is:

Use the information in this article to set your protein goals (Talk with your doctor first if you have any health issues that may limit your protein intake).

Use a simple protein tracker to identify your low-protein meals.

Add additional protein foods or supplements to your low-protein meals to bring your protein up to recommended levels.

Focus on high-leucine protein foods and supplements. (If you eat more plant protein than animal protein, as I do, increase your recommended protein intake by 35-45% to make sure you are getting the leucine you need to maximize your muscle mass.)

As for what kind of protein supplement, I recommend a plant protein supplement with added leucine.

The Bottom Line

In her book, “Forever Strong”, Dr. Gabrielle Lyon says, “Adequate muscle mass is essential for health and longevity. And muscle is the only organ over which we have voluntary and complete control.” She goes on to state that the current RDAs for protein intake are outdated. And if we look at protein needs based on the latest research, most Americans aren’t getting enough protein in their diet to achieve adequate muscle mass.

In this article, I summarize her findings. And based on the latest research, I provide protein intake recommendations for:

Adult couch potatoes.
Fitness enthusiasts.
People over 50.
People who are trying to lose weight.

I also discuss protein quality and protein supplements.

For more information on these topics and what they mean for you, read the article above.

These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

_____________________________________________________________________________

My posts and “Health Tips From the Professor” articles carefully avoid claims about any brand of supplement or manufacturer of supplements. However, I am often asked by representatives of supplement companies if they can share them with their customers.

My answer is, “Yes, as long as you share only the article without any additions or alterations. In particular, you should avoid adding any mention of your company or your company’s products. If you were to do that, you could be making what the FTC and FDA consider a “misleading health claim” that could result in legal action against you and the company you represent.

For more detail about FTC regulations for health claims, see this link.

https://www.ftc.gov/business-guidance/resources/health-products-compliance-guidance

______________________________________________________________________

About The Author

Dr. Chaney won numerous teaching awards at UNC, including the Academy of Educators “Excellence in Teaching Lifetime Achievement Award”.

Dr Chaney also ran an active cancer research program at UNC and published over 100 scientific articles and reviews in peer-reviewed scientific journals. In addition, he authored two chapters on nutrition in one of the leading biochemistry text books for medical students.

Since retiring from the University of North Carolina, he has been writing a weekly health blog called “Health Tips From the Professor”. He has also written two best-selling books, “Slaying the Food Myths” and “Slaying the Supplement Myths”. And most recently he has created an online lifestyle change course, “Create Your Personal Health Zone”. For more information visit https://chaneyhealth.com.

For the past 53 years Dr. Chaney and his wife Suzanne have been helping people improve their health holistically through a combination of good diet, exercise, weight control and appropriate supplementation.

What Kind Of Protein Is Best For Strength?

February 13, 2024 by Dr. Steve Chaney

What Kind Of Protein Is Best For You?

Author: Dr. Stephen Chaney

Every bodybuilder “knows” that whey is the best protein for building strong muscles. After all, it:

Is absorbed more rapidly than some other proteins.
Contains all nine essential amino acids.
Is naturally rich in leucine, a branched chain amino acid that stimulates increased muscle mass.

However, as someone who is not a vegan but who follows the vegan literature, I frequently come across testimonials from bodybuilders and elite athletes who say they get all the strength and muscle mass they need from plant proteins.

I’ve always assumed they must have dietitians designing the perfect plant protein diet for them. But a recent study surprised me. It challenged that assumption.

Before I talk about this study, let me change our focus. Most of us will never be bodybuilders or elite athletes, but all of us face a common challenge. We all tend to lose muscle mass as we age, something referred to as sarcopenia. I have discussed this in a previous issue of “Health Tips From the Professor”.

Simply put, sarcopenia results in:

Loss of muscle strength. Even the simple act of picking up a grandchild or a bag of groceries can become problematic.
Increased risk of falls and fractures.
Lower quality of life.

Sarcopenia is a major health issue for those of us in our golden years. If you are younger, it is a concern for your parents or grandparents. Sarcopenia is a health issue that affects everyone.

In my previous article I discussed the role of adequate protein intake and exercise in preventing age-related sarcopenia. But I did not discuss what kind of protein was best for preventing muscle loss, and the frailty that comes with it, as we age.

The article (EA Struijk et al, Journal of Cachexia, Sarcopenia and Muscle, 13: 1752-1761, 2022) I will discuss today suggests that plant protein is best for preventing frailty in women as they age. It’s a surprising conclusion, so join me as I evaluate this study.

How Was This Study Done?

The data for this study came from the Nurses Health Study which started in 1976 with 121,700 women nurses and is still ongoing. This study followed 85, 871 female nurses for an average of 22 years starting when they were 60.

Food frequency questionnaires were administered to the participants in the study every four years starting in 1980. The questionnaires were used to calculate:

Total calories consumed.
Percent of calories from protein, carbohydrate, and fat.
Percent of calories from different kinds of protein.
The overall quality of the diet.
Saturated fat, polyunsaturated fat, cholesterol, and alcohol intake.

For this study the investigators used the cumulative average values from all questionnaires completed by participants in the study from age 60 until the onset of frailty.

Frailty was assessed every four years starting in 1992 using something called the FRAIL scale. The FRAIL scale defines frailty based on five self-reported criteria: fatigue, low strength, reduced aerobic capacity, having 5 or more chronic illnesses, and recent significant unintentional weight loss.

It is important to note that strength is only one of the five criteria used to identify frailty, although decreased muscle mass can contribute to lack of energy and reduced aerobic activity.

It is also worth pointing out that multiple studies have shown that primarily plant-based diets are associated with a decrease in chronic diseases.

I will come back to both of these points when I discuss the results of this study.

What Kind Of Protein Is Best For Strength?

I will start with the “big picture” results from this study and then cover some of the important details.

Average intake of:

Total protein was 18.3% of calories consumed.
Animal protein was 13.3% of calories consumed.
Plant protein was 5.0% of calories consumed.
Dairy protein was 3.8% of calories consumed.

When protein intake was divided into quintiles (5 equal parts) and women consuming the most protein were compared to those consuming the least protein for an average of 22 years:

Those consuming the most total protein had a 7% increased risk of developing frailty.

Those consuming the most animal protein had a 7% increased risk of developing frailty. (It is perhaps not surprising that the results were essentially the same for total and animal protein since animal protein was 73% of the total protein consumed by women in this study.)

Those consuming the most plant protein had a 14% decreased risk of developing frailty.

Consumption of dairy protein did not affect frailty.

Substituting as little as 5% of calories of plant protein for:

Dairy protein decreased the risk of developing frailty by 32%.

Animal protein decreased the risk of developing frailty by 38%.

Non-dairy animal protein (meat, fish, and eggs) decreased the risk of developing frailty by 42%.

In addition, substituting as little as 5% of calories of dairy protein for non-dairy animal protein decreased the risk of developing frailty by 14%.

But, as I said above, the frailty scale used in this study included the criteria of developing 5 or more chronic illnesses, and long-term consumption of plant protein is known to reduce the risk of developing chronic illnesses. So, it is important to break the study down into its component parts. When that was done the statistically significant results were:

Those consuming the most total protein had a 7% increased risk of low strength and a 25% increased risk of developing 5 or more chronic diseases.

Those consuming the most animal protein had a 9% increased risk of low strength and a 35% increased risk of developing 5 or more chronic diseases.

Those consuming the most plant protein had an 18% decreased risk of low strength. (It is interesting to note that plant protein consumption did not have a statistically significant effect on the development of chronic diseases in this study. That suggests that the “protective” effect of plant protein may simply be due to the absence of animal protein from the diet.)

Consumption of dairy protein did not affect any of the frailty criteria.

Finally, prevention of strength loss due to age-related sarcopenia is known to require exercise as well as adequate protein intake.

So, it was somewhat surprising that no difference in the association between protein intake and frailty was seen in women with high physical activity compared with those with lower physical activity levels. However, this may be because the range in activity level between the women in this study was relatively small. There didn’t appear to be a significant number of “gym rats” among the women in this study.

What Kind Of Protein Is Best For You?

One take-away from this study is clear. If you are a woman and want to minimize sarcopenia (loss of muscle mass and strength as you age), plant protein is an excellent choice.

A variety of plant proteins is best, so you get all the essential amino acids.

You don’t need to become a vegan. This study showed that replacing as little as 5% of your calories from animal protein with plant protein can have a significant benefit. Any healthy primarily plant-based diet will do.

This study enrolled only women aged 60 or above, so we don’t know whether the results apply to men or to younger women.

We don’t know why plant protein is better than animal protein at preventing age-related sarcopenia.

It could be because primarily plant-based diets are anti-inflammatory, and inflammation plays a role in sarcopenia.

Or it could be because primarily plant-based diets reduced the risk of chronic diseases, and chronic diseases can lead to loss of strength.

To be clear, this is a study that focuses on the type of protein that is best for long-term health and strength as we age. This is not a study of the best protein for increasing muscle mass following a workout.

Multiple studies show that whey protein can be a good post-workout choice.

However, other studies show that plant protein can also be a good post-workout choice if extra leucine is added to make it equivalent to whey protein in terms of leucine content.

The Bottom Line

You have probably heard that it is all downhill after age 30. But it doesn’t have to be.

One of the downhill slopes we all face is something called sarcopenia (age-related muscle loss). The resulting loss of strength and agility can severely impact our quality of life in our golden years.

We can prevent sarcopenia with the combination of a high protein diet and resistance training (weight bearing exercise).

But what kind of protein is best? In this issue of “Health Tips From the Professor” I review a large, well-designed study that suggests plant protein is the best choice for women if they wish to reduce age-related muscle loss and the weakness that comes with it.

For more details about the study and what it means for you, read the article above.

These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

______________________________________________________________________________

For more detail about FTC regulations for health claims, see this link.

https://www.ftc.gov/business-guidance/resources/health-products-compliance-guidance

_____________________________________________________________________

About The Author

Dr. Chaney has a BS in Chemistry from Duke University and a PhD in Biochemistry from UCLA. He is Professor Emeritus from the University of North Carolina where he taught biochemistry and nutrition to medical and dental students for 40 years. Dr. Chaney won numerous teaching awards at UNC, including the Academy of Educators “Excellence in Teaching Lifetime Achievement Award”. Dr Chaney also ran an active cancer research program at UNC and published over 100 scientific articles and reviews in peer-reviewed scientific journals. In addition, he authored two chapters on nutrition in one of the leading biochemistry text books for medical students.

For the past 45 years Dr. Chaney and his wife Suzanne have been helping people improve their health holistically through a combination of good diet, exercise, weight control and appropriate supplementation.

Can You Slow The Aging Process?

July 11, 2023 by Dr. Steve Chaney

A Holistic Approach To Living Healthy Longer

Author: Dr. Stephen Chaney

Ever since Ponce de Leon’s famed 1513 expedition, people have been searching for the proverbial “Fountain of Youth”.

There have been hucksters selling pills and potions to reverse the aging process. Most of them didn’t work. They were no better than snake oil.

There have been legitimate scientists investigating the effect of supplements, diets, and lifestyle on the aging process. Most of these studies have come up empty.

In this study (M Gagesch et al, Journal of Frailty And Aging, 12: 71-77, 2023) the authors hypothesized that a holistic approach might be better than individual interventions. They asked whether a combination of vitamin D3 supplementation, omega-3 supplementation, and exercise might be more effective at slowing the aging process than any one of them alone.

There was good reason for choosing each of these interventions:

Low 25-hydroxyvitamin D levels have been associated with frailty in several studies. But association studies do not prove cause and effect, and no randomized, placebo control studies have measured the effect of vitamin D supplementation on frailty.

Omega-3 fatty acids have been linked to skeletal muscle health, and some studies have suggested omega-3 supplementation may improve muscle function in older adults.

A recent study has reported that a supervised exercise program reduced frailty in older adults. The authors wanted to see if the same was true for unsupervised, at-home exercise program.

How Was This Study Done?

The data from this study were collected as part of the DO-HEALTH study, a 3-year, double-blind, randomized, placebo-controlled clinical trial designed to identify interventions that support healthy aging in European adults aged 70 and older.

Initially, 2,157 healthy, community-dwelling adults were enrolled from five countries (Switzerland, Germany, Austria, France, and Portugal). They were examined in clinical centers at the beginning of the study and years 1, 2, and 3, with phone follow-up at 3-month intervals.

Aging was measured by something called the frailty index. At each clinic visit the participants were evaluated in five areas:

Weakness was measured as grip strength. Weakness was defined as being in the lowest quintile of grip strength for someone their age and gender.

2) Fatigue was defined as a positive answer to the question, “In the last month have you had too little energy to do the things you wanted to do?”

3) Involuntary weight loss was defined as >5% weight loss within a year.

4) Low gait speed was defined as <2 ft/sec walking speed.

5) Low activity level was defined as a response of, “Less than once a week” to the question, “How often do you engage in activities that require a low or moderate level of energy such as gardening, cleaning the car, or going on a walk?”

- Participants with 0 positive items were classified as robust.
- Those with 1 or 2 positive items were classified as pre-frail.
- Those with 3 or more positive items were classified as frail.

Only those participants from the DO-HEALTH study classified as robust at the first clinical visit (1,137 participants) were included in this study. The study measured how many of them became pre-frail or frail during the average follow-up of 2.9 years.

The interventions were:

Capsules containing a total of 2,000 IU/day of vitamin D3 with sunflower oil capsules as a placebo.

Capsules containing a total of 1,000 mg of EPA and DHA in a 1:2 ratio with a sunflower oil capsule as a placebo.

Exercise consisting of an unsupervised strength-training routine for 30 minutes, 3 times per week.

In this case the control was an unsupervised joint-flexibility routine for 30 minutes, 3 times per week.

The interventions were done individually, two together (vitamin D + omega-3, vitamin D + exercise, omega-3 + exercise), and all three together (vitamin D + omega-3 + exercise).

The results were corrected for age, sex, and low-trauma falls in the preceding 12 months.

Finally, the study measured blood 25-hydroxyvitamin D levels and omega-3 levels at each office visit. They found:

28% of the participants were deficient in vitamin D at the beginning of the study.
The interventions gave the expected increase in vitamin D and omega-3 status.

Can You Slow The Aging Process?

At the end of 3 years:

61.2% of the participants had declined from robust health to the pre-frail category.

2.6% of the participants had declined from robust health to the frail category.

[Note: The terms “pre-frail” and “frail” are measures of aging which I have described above.]

The number of participants in the frail category were too small to obtain a statistically significant measure of the effects of vitamin D, omega-3s, and exercise on frailty, so I will only discuss the results measuring their effect on pre-frailty in this review. These results are:

None of these interventions had a statistically significant effect on aging by themselves, as measured by the transition from robust health to pre-frailty.

None of these interventions had a statistically significant effect on aging when combined in pairs, although the vitamin D3-omega-3 pair came close to significance (31% reduction in pre-frailty with a probability of 94% (probabilities of 95% and above are considered significant.))

However, the combination of vitamin D3, omega-3s, and exercise reduced the risk of aging by 39%, which was statistically significant (96% probability).

The authors concluded, “Robust, generally healthy and active older adults without major comorbidities [diseases], may benefit from a combination of high-dose, supplemental vitamin D3, marine omega-3s, and SHEP [unsupervised strength training] with regard to the risk of becoming pre-frail over 3 years.”

A Holistic Approach To Living Healthy Longer

This study was a double-blind, placebo-controlled study, which is the gold standard for clinical studies. It was also unusually large (1,137 participants) and long (3 years) for this kind of study.

It was also much better than most double-blind, placebo-controlled studies in that it included three interventions (vitamin D3 supplementation, omega-3 supplementation, and exercise) and looked at their effect on aging individually, in pairs, and all three together.

One take-home lesson from this study was that a holistic approach that included all 3 interventions was superior to any one of these interventions alone or in pairs.

But the most important take-home lesson is this:

If you asked your doctor what you should do to slow the aging process, he or she would probably tell you, “Exercise may help, but forget supplementing with extra vitamin D or omega-3s. They have no proven benefits.”

They would be correct based on studies of each of these interventions individually. And the studies they might quote would be double-blind, placebo-controlled studies, the gold standard of clinical studies.

But would that be the best advice. Clearly not. The best advice would be to follow a holistic approach and use all 3 interventions together.

Unfortunately, this is true for most studies of supplementation. Supplements are tested individually, as if they were “magic bullets”. And most of these studies come up short. They fail to find a significant benefit of supplementation.

Supplements are almost never tested holistically in combination with each other and other interventions, but that’s where the “magic” really happens.

If you are a regular reader of “Health Tips From The Professor”, this should come as no surprise to you. I have often shared the Venn diagram on the upper left and said that the sweet spot is when two or more of these interventions overlap.

Of course, this is the first study of its kind. More studies are needed. More importantly, we need studies to fill in the other parts of the Venn diagram. We need to ask about the effect of diet and obesity on aging. For example:

If we add a healthy diet to vitamin D, omega-3s, and exercise, can we reduce aging even more dramatically?

Is the effort it takes to lose excess weight worth it? Does adding it to diet, supplementation, and exercise reduce the aging process even more?

Of course, I think the answer to those questions is an unequivocal, “Yes”. Multiple studies have shown that both a healthy weight and a healthy diet help you live healthier longer.

But I am a scientist. Neither diet nor weight loss have been tested in combination with supplementation and exercise. I would like to see studies combining all these modalities in a single double-blind, placebo-controlled experiment.

So, what does this mean for you? If you want to slow the aging process, if you are in search of your personal “Fountain of Youth…

This study suggests that vitamin D3 supplementation (2,000 IU/day), omega-3 supplementation (1,000 mg of EPA + DHA), and an exercise program that emphasizes strength training can help you slow the aging process.

But that is only the beginning. I also recommend…

Including a healthy diet and a healthy weight in your anti-aging regimen.

Making sure your diet has enough protein and leucine, since older adults need more of both to maximize the benefits of strength training.

Including other supplements as evidence for their benefit in slowing the aging process becomes available.

The Bottom Line

A recent double-blind, placebo-controlled study looked at the effect of vitamin D3 supplementation (2,000 IU/day), omega-3 supplementation (1,000 mg/day EPA + DHA in a 1:2 ratio), and an unsupervised strength training program on the aging process.

It differed from most other double-blind, placebo-controlled studies in that:

It was larger (1,137 participants) and longer (3 years) than most.

More importantly, each intervention was tested individually, in pairs, and all 3 together.

The study found that:

None of these interventions had a statistically significant effect on aging by themselves.

None of these interventions had a statistically significant effect on aging when combined in pairs, although the vitamin D3-omega-3 pair came close to significance.

However, the combination of vitamin D3, omega-3s, and exercise reduced the risk of aging by a statistically significant 39%.

One take-home lesson from this study was that a holistic approach that included all 3 interventions was superior to any one of these interventions alone or in pairs.

But the most important take-home lesson is this:

But would that be the best advice? Clearly not. The best advice would be to follow a holistic approach and use all 3 interventions together.

Supplements are almost never tested holistically in combination with each other and other interventions, but that’s where the “magic” really happens.

For more information on this study and my recommendations on how to slow the aging process read the article above.

These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

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For more detail about FTC regulations for health claims, see this link.

https://www.ftc.gov/business-guidance/resources/health-products-compliance-guidance

Does Red Meat Cause Frailty In Older Women?

May 31, 2022 by Dr. Steve Chaney

Which Proteins Are Best?

Author: Dr. Stephen Chaney

The ads from the meat lobby say, “Red meat does a body good”. Are the ads true?

If we consider the health consequences of regularly eating red meat, the answer appears to be a clear, “No”. Multiple studies have shown a link between red meat consumption and:

Coronary heart disease.
Stroke
Type 2 diabetes.
Colon cancer, prostate cancer, and breast cancer.

And, if we consider the environmental consequences of red meat production, the answer also appears to be, “No”. I have discussed this in a recent issue of “Health Tips From the Professor”.

But what about muscle mass and strength? Red meat is a rich source of protein, and we associate meat consumption with an increase in muscle mass. Surely, red meat consumption must help us build muscle mass and strength when we are young and preserve muscle mass and strength as we age.

This is why the recent headlines claiming that red meat consumption increases the risk of frailty in older women were so confusing. I, like you, found those headlines to be counterintuitive. So, I have investigated the study (EA Struijk et al, Journal of Cachexia, Sarcopenia and Muscle, 13: 210-219, 2022) behind the headlines. Here is what I found.

How Was The Study Done?

This study utilized data acquired from the Nurses’ Health Study (NHS). The NHS began in 1976 with 121,700 female nurses aged 30 to 55. This study followed 85,871 nurses in the NHS once they reached age 60 for an average of 14 years.

Dietary intake was assessed using a food frequency questionnaire that was administered to all participants in the study every four years between 1980 and 2010. The long-term intake of red meat and other protein sources was based on a cumulative average of all available diet questionnaires for each participant.

The participants also filled out a Medical Outcomes Short Report every four years between 1992 and 2014. Data from this survey was used to calculate something called the FRAIL scale, which includes the following frailty criteria:

Fatigue

Low muscle strength.

Reduced aerobic capacity.

Having ≥5 of the following chronic diseases:

- Cancer
- High blood pressure
- Type 2 diabetes
- Angina
- Myocardial infarction (heart attack)
- Congestive heart failure
- Asthma
- COPD (chronic obstructive pulmonary disease)
- Arthritis
- Parkinson’s disease
- Kidney disease
- Depression

Greater than ≥5% weight loss in two consecutive assessments.

Frailty was defined as having met 3 or more criteria in the FRAIL scale. The study looked at the effect of habitual consumption of red meat or other protein sources on the development of frailty during the 14-year follow-up period.

Does Red Meat Cause Frailty In Older Women?

The investigators separated the participants into 5 quintiles based on total red meat consumption, unprocessed red meat construction, or processed red meat consumption. The range of intakes was as follows.

Total red meat: 0.4 servings per day to 1.8 servings per day.

Unprocessed red meat: 0.3 servings per day to 1.3 servings per day.

Processed red meat: 0.04 servings per day to 0.6 servings per day.

Clearly none of the women in this study were consuming either vegan or keto diets. As might be expected from a cross-section of the American public, there was a fairly narrow range of daily meat consumption.

Here are the results of the study:

Each serving per day of total red meat increased frailty by 13%.

Each serving per day of unprocessed red meat increased frailty by 8%.

Each serving per day of processed red meat increased frailty by 26%.

When each component of the frailty index was examined individually, all of them were positively associated with red meat consumption except for weight loss.

This was perhaps the most unexpected finding of the study. Not only did red meat consumption increased the risk of chronic diseases in these women, which would be expected from many previous studies. But red meat consumption also made these women more tired, weaker, and shorter of breath.

The authors concluded, “Habitual consumption of any type of red meat was associated with a higher risk of frailty.”

Which Proteins Are Best?

The investigators then asked if replacing one serving/day of red meat with other protein sources was associated with a significantly lower risk of frailty. Here is what they found:

Replacing one serving per day of unprocessed red meat with a serving of:

- Fish reduced frailty risk by 22%.

- Nuts reduced frailty risk by 14%.

Replacing one serving per day of processed red meat with a serving of:

- Fish reduced frailty risk by 33%

- Nuts reduced frailty risk by 26%

- Low-fat dairy reduced frailty risk by 16%

- Legumes reduced frailty risk by 13%.

The authors concluded, “Replacing red meat with another source of protein including fish, nuts, legumes, and low-fat dairy may be encouraged to reduce the risk of developing frailty syndrome. These findings are in line with dietary guidelines promoting diets that emphasize plant-based sources of protein.” [I would note that fish and low-fat dairy are hardly plant-based protein sources.]

What Does This Study Mean For You?

I am not yet ready to jump on the “eating red meat causes frailty” bandwagon. This is a very large, well-designed study, but it is a single study. It needs to be replicated by future studies.

And, as a biochemist, I am skeptical about any study that does not offer a clear metabolic rationale for the results. As I said earlier, increased protein intake is usually associated with an increase in muscle mass when we are young and a preservation of muscle mass as we age. There is no obvious metabolic explanation for why an increase in red meat consumption in older women would cause a decrease in muscle mass and other symptoms of frailty.

On the other hand, there are plenty of well documented reasons for decreasing red meat intake. Consumption of red meat is bad for our health and bad for the health of the planet as I have discussed in an earlier issue of “Health Tips From the Professor”. And substituting other protein sources, especially plant proteins, is better for our health and the health of our planet.

Finally, we also need to consider the possibility that this study is correct and that future studies will confirm these findings. Stranger things have happened.

As we age, we begin to lose muscle mass, a process called sarcopenia. Increased protein intake and resistance exercise can help slow this process. While I am not ready to say that red meat causes decreased muscle mass, I do think this study should make us think about which protein sources we use to prevent sarcopenia. At the very least we should not use age-related muscle loss as an excuse to increase our red meat intake. That might just be counterproductive.

The Bottom Line

A recent study looked at the effect of red meat consumption on frailty in older women. It came to the unexpected conclusion that:

Each serving per day of total red meat increased frailty by 13%.

Each serving per day of unprocessed red meat increased frailty by 8%.

Each serving per day of processed red meat increased frailty by 26%.

The increase in frailty could be reduced by replacing one serving/day of red meat with a serving of fish, nuts, low-fat dairy, or legumes.

I am not yet ready to jump on the “eating red meat causes frailty” bandwagon. This is a very large, well-designed study, but it is a single study. It needs to be replicated by future studies. And, as a biochemist, I am skeptical about any study that does not offer a clear metabolic rationale for the results.

On the other hand, there are plenty of well documented reasons for decreasing red meat intake. Consumption of red meat is bad for our health and for the health of the planet.

Finally, we also need to consider the possibility that this study is correct and that future studies will confirm these findings. Stranger things have happened.

As we age, we begin to lose muscle mass, a process called sarcopenia. Increased protein intake and resistance exercise can help slow this process. This study should make us think about which protein sources we use to prevent sarcopenia. At the very least we should not use age-related muscle loss as an excuse to increase our red meat intake. That might just be counterproductive.

These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.