Protein supplementation enhances the effect of training on muscle mass in frail older people The research group of Prof. Luc van Loon (department of Movement Sciences, Maastricht University) is focusing on the impact of nutrition and physical exercise on the condition of skeletal muscles. It is concluded that intake of milk protein combined with physical exercise can result in older people in an improved maintenance of muscle mass.
FAO recommends DIAAS for measurement of dietary protein quality The Food and Agricultural Organization recommends a new system for measurement of the quality of both animal and vegetable proteins. Prof. Daniel Tomé explains the importance of true digestibility of proteins in the human ileum for protein quality.
A high-protein diet protects mice against fatty liver disease Research of Dr Jessica Schwarz has shown that food with a normal protein content compared to food with a high protein content results in higher hepatic fat accumulation already after one week.
Human studies of Annemarie Rietman (Wageningen University) demonstrate: A high-protein diet reduces hepatic fat levels During an afternoon research session of the Dutch Dairy Association (NZO) on 13 February 2013, some experts discussed the state-of-the-art of insights into the correlation between dietary protein intake and risk of metabolic syndrome. The research assistant Annemarie Rietman presented results of her study in a group of healthy young people of the effects of a high-protein diet on the liver in particular.
Elucidation of mechanisms of the effect of protein intake on fat metabolism Enhanced protein intake results to lower fat accumulation in the human body. What are the underlying mechanisms? Some mechanisms are partly clear as yet, but there are also conflicting outcomes of studies of the association between protein intake and risk of insulin resistance. Prof. Daniel Tomé elucidates recent research in this field.
Sciences must keep working on credibility Nutrition is a mediagenic topic. However, many media messages about nutrition lack a scientific basis. Prof. Frans Kok: ‘Nutritional sciences have to keep guard over their credibility by keeping an eye on nuances in presentation of research results.’
