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Influence of Daily and Per Meal Protein Intakes on Function and Body Composition in Frail, Obese Older Adults Undergoing Weight Reduction
Author(s) -
Starr Kathryn N Porter,
Orenduff Melissa C,
McDonald Shelley R,
Pieper Carl F,
Mulder Hillary C,
Maloney Kathleen,
Bales Conne W
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.419.1
Subject(s) - meal , weight loss , lean body mass , medicine , obesity , zoology , high protein diet , body weight , endocrinology , biology
Recent recommendations that older adults consume 25–30 g high quality protein at each meal are based on evidence that enhanced protein intake will benefit aging muscles. We studied this possibility during geriatric obesity reduction, with the goal of preferentially protecting lean mass and function during weight loss. This 6‐month randomized controlled trial of weight reduction in obese (BMI ≥30 kg/m 2 ), older (≥60 years) men and women with physical frailty (Short Physical Performance Battery [SPPB] score 4–10), randomized to a control ( n = 13; Control) or an enhanced protein ( n = 26; Protein) arm explores the influence of >25 g protein per meal during weight loss on function (SPPB) and lean mass. At 6 months, weight losses were 9.2% for Control and 10.1% for Protein. Intakes of protein assessed by 3‐day record differed by group for total intake (69.6 ± 19.9 g for Control, 111.0 ± 36.8 g for Protein; P < 0.0001) and average meal protein intake (20.9 ± 6.0 g for Control, 33.9 ± 10.4 g for Protein; P < 0.0001). The Protein group increased SPPB score by 2.4 ± 1.7 units, while the Control group increased SPPB by 0.9 ± 1.7 units, indicating a protein benefit to function ( P = 0.02). Lean mass decreased in both Control (−1.8 ± 2.9 kg; P < 0.01) and Protein (−1.1 ± 1.5 kg; P < 0.01), with no group difference. We evaluated relationships of protein intake [for the total group] with changes in lean mass and SPPB score. There was no relationship to lean mass change; however, change in SPPB score was associated with total protein intake ( r s = 0.33, P < 0.05) and percent of meals reaching 25 g protein ( r s = 0.43, P < 0.01), underscoring the protein/function connection. For obese, frail older adults undergoing a weight loss intervention, a high quality protein‐enhanced diet was superior in improving physical function compared to the Control diet. These findings illustrate the potential importance of enhanced protein intake (daily total and amount per meal) during obesity reduction for restoring function in this vulnerable population. Support or Funding Information This study was funding by the Beef Checkoff Program and received additional support from the National Institutes of Health (5T32 AG000029 to KNPS; 1P30 AG028716 to CFP).