John A Batsis1, Curtis L Petersen2, Summer B Cook3, Rima I Al-Nimr2, Tiffany Driesse4, Dawna Pidgeon2, Roger Fielding5. 1. Division of Geriatric Medicine, School of Medicine, and the Department of Nutrition, Gillings School of Global Public Health, 5017 Old Clinic Building, University of North Carolina at Chapel Hill, NC, 27599, USA; Dartmouth-Hitchcock, Geisel School of Medicine, and the Dartmouth Institute for Health Policy Dartmouth College, 1 Medical Center Drive, NH, Lebanon. Electronic address: john.batsis@gmail.com. 2. Dartmouth-Hitchcock, Geisel School of Medicine, and the Dartmouth Institute for Health Policy Dartmouth College, 1 Medical Center Drive, NH, Lebanon. 3. Department of Kinesiology, University of New Hampshire, New Hampshire Hall, 124 Main Street, Durham, NH 03824, USA. 4. Division of Geriatric Medicine, School of Medicine, and the Department of Nutrition, Gillings School of Global Public Health, 5017 Old Clinic Building, University of North Carolina at Chapel Hill, NC, 27599, USA. 5. Nutrition, Exercise Physiology and Sarcopenia Laboratory, Jean Mayer USDA Human Nutirtion Research Center on Aging at Tufts University, 711 Washington Street Boston, MA 02111, USA.
Abstract
BACKGROUND & AIMS: Weight loss in older adults enhances physical function, but may lead to sarcopenia and osteoporosis. Whey protein is a low cost rich source of essential amino acids, may improve physical function. We evaluated the feasibility and acceptability of consuming whey protein in the context of a weight-loss intervention in older adults with obesity. METHODS: A 12-week pilot feasibility, non-randomized weight loss study of 28 older adults was conducted, consisting of individualized, weekly dietitian visits with twice weekly physical therapist-led group strengthening classes. Half consumed whey protein, three times weekly, following exercise. Preliminary efficacy measures of body composition, sit-to-stand, 6-min walk and grip strength and subjective measures of self-reported health and function were also evaluated. RESULTS: Of the 37 enrolled, 28 completed the study (50 % in the protein group). Attendance rates for protein vs. non-protein groups were 89.9 ± 11.1 % vs. 95.6 ± 3.4 % (p = 0.08). Protein consumption was high in those attending classes (90.3 %) as was compliance at home (82.6 %). Whey was pleasant (67.3 ± 22.1, range 30-100, above average), had little aftertaste, and was neither salty or sticky. All were compliant (0.64 ± 0.84, range 0-5, low = higher compliance). Both groups lost significant weight (protein vs. no protein, -3.45 ± 2.86 vs. -5.79 ± 3.08, p = 0.47); Sit-to-stand, 6-min walk, and gait speed were no different, grip strength was improved in the protein compared to the non-protein group (-2.63 kg vs. 4.29 kg; p < 0.001). CONCLUSIONS: Our results suggest that whey protein is a low-cost and readily available nutritional supplement that can be integrated into a weight loss intervention.
BACKGROUND & AIMS: Weight loss in older adults enhances physical function, but may lead to sarcopenia and osteoporosis. Whey protein is a low cost rich source of essential amino acids, may improve physical function. We evaluated the feasibility and acceptability of consuming whey protein in the context of a weight-loss intervention in older adults with obesity. METHODS: A 12-week pilot feasibility, non-randomized weight loss study of 28 older adults was conducted, consisting of individualized, weekly dietitian visits with twice weekly physical therapist-led group strengthening classes. Half consumed whey protein, three times weekly, following exercise. Preliminary efficacy measures of body composition, sit-to-stand, 6-min walk and grip strength and subjective measures of self-reported health and function were also evaluated. RESULTS: Of the 37 enrolled, 28 completed the study (50 % in the protein group). Attendance rates for protein vs. non-protein groups were 89.9 ± 11.1 % vs. 95.6 ± 3.4 % (p = 0.08). Protein consumption was high in those attending classes (90.3 %) as was compliance at home (82.6 %). Whey was pleasant (67.3 ± 22.1, range 30-100, above average), had little aftertaste, and was neither salty or sticky. All were compliant (0.64 ± 0.84, range 0-5, low = higher compliance). Both groups lost significant weight (protein vs. no protein, -3.45 ± 2.86 vs. -5.79 ± 3.08, p = 0.47); Sit-to-stand, 6-min walk, and gait speed were no different, grip strength was improved in the protein compared to the non-protein group (-2.63 kg vs. 4.29 kg; p < 0.001). CONCLUSIONS: Our results suggest that whey protein is a low-cost and readily available nutritional supplement that can be integrated into a weight loss intervention.
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