Alternative dietary protein sources to support healthy and active skeletal muscle aging

• Published in: Nutrition reviews Vol. 81; no. 2; pp. 206 - 230
• Main Authors: van der Heijden, Ino, Monteyne, Alistair J, Stephens, Francis B, Wall, Benjamin T
• Format: Journal Article
• Language: English
• Published: United States 10.01.2023
• Subjects: Aging - physiology; Dietary Proteins - metabolism; Exercise - physiology; Humans; Muscle, Skeletal - physiology; Nutritional Status; Sarcopenia - prevention & control; dietary protein; protein quality; healthy aging; sustainability; sarcopenia
• ISSN: 0029-6643; 1753-4887
• DOI: 10.1093/nutrit/nuac049

To mitigate the age-related decline in skeletal muscle quantity and quality, and the associated negative health outcomes, it has been proposed that dietary protein recommendations for older adults should be increased alongside an active lifestyle and/or structured exercise training. Concomitantly, there are growing environmental concerns associated with the production of animal-based dietary protein sources. The question therefore arises as to where this dietary protein required for meeting the protein demands of the rapidly aging global population should (or could) be obtained. Various non-animal-derived protein sources possess favorable sustainability credentials, though much less is known (compared with animal-derived proteins) about their ability to influence muscle anabolism. It is also likely that the anabolic potential of various alternative protein sources varies markedly, with the majority of options remaining to be investigated. The purpose of this review was to thoroughly assess the current evidence base for the utility of alternative protein sources (plants, fungi, insects, algae, and lab-grown "meat") to support muscle anabolism in (active) older adults. The solid existing data portfolio requires considerable expansion to encompass the strategic evaluation of the various types of dietary protein sources. Such data will ultimately be necessary to support desirable alterations and refinements in nutritional guidelines to support healthy and active aging, while concomitantly securing a sustainable food future.