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Elderly Nutrition: Protein

While energy needs decrease with age, the demand for protein and certain nutrients actually rises to support normal bodily functions. Deficiencies in specific nutrients are also linked to cognitive decline, a common issue among older adults. Reduced daily food intake in the elderly often leads to insufficient protein consumption, contributing to sarcopenia, a condition marked by the loss of muscle mass. Approximately 30% of those aged 60 and above, and over 50% of individuals aged 80 and older, are affected by this condition. The inability to meet protein needs exacerbates health issues, including chronic muscle wasting and bone health deterioration, leading to functional decline and frailty. To mitigate this, older adults are advised to evenly distribute protein intake across meals—breakfast, lunch, and dinner. As aging diminishes the body’s ability to synthesize muscle protein, consuming adequate essential amino acids, especially leucine, is crucial. A leucine intake of at least 3g per meal, achieved through 25-30g of high-quality protein, is necessary for effective muscle protein synthesis.