Tag Archive for: protein

Should You Increase Your Essential Amino Acids?

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The question from Tuesday was this: how did the essential amino acids affect the transgenic tau mice on the low-protein and normal-protein diets? The addition of EAA to the transgenic mice on either diet appeared to neutralize the impact of the genetic mutation. The brain scans appeared to mimic the scans of the control mice fed either type of diet. There were positive changes in the genes impacted by the EAA supplementation as well as on neurotransmitters and other biochemicals.

Before we get too excited, a couple of facts.


Mice Are Not Humans

The results of this study are exciting when we consider brain health, but this was a study on rodents—the applicability to us as humans may be limited. What is encouraging is that when the same research group did a study on humans with EAAs, they found improvement in attention and cognitive flexibility. They’re now doing a study specific to the aging brain in human subjects similar to this one on rodents. It will be interesting to see what happens when it’s published.


EAAs Are Not All Equal

The EAA blend in this study was slightly different than what is typically offered. The company providing the EAAs for the study included high amounts of phenylalanine, almost the same amount as leucine which seems to always be found in the highest amount. Does that make a significant difference? Phenylalanine is important in the manufacture of signaling proteins. Might that be important for neurological benefits? We just don’t know yet. On top of that, there’s a small percentage of people with a genetic inability to process phenylalanine very well, so they would probably have to avoid higher amounts.


The Bottom Line

While this research update is interesting, there’s still a lot to learn about the use of EAAs for neurological benefit. I’ll keep an eye on it.

However, the research on EAAs and increasing muscle is solid; there’s little question about the benefit of keeping protein intake higher to retain muscle mass as we age. The critical factor is to be consistent, because digestive issues and satiety issues can sometimes derail good intentions. If it helps our brains as well, that’s a bonus at this point.

Tomorrow is the last day of the 25% off sale on Supplementing Your Diet as either a download for yourself or CDs to share with others, and that’s in addition to Member and Insider discounts.

What are you prepared to do today?

        Dr. Chet

Reference: Science Advances. Oct 2021. (7) 43. DOI: 10.1126/sciadv.abd5046

New Research Links EAAs and Brain Function

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I’ve talked about essential amino acids in the past as it relates to increasing muscle mass in those of us 50 and older. A recently published study may give us another reason for taking essential amino acids: it may reduce, delay, and perhaps reverse neurological signs of dementia.

To understand the research, you have to know about tau: it’s a structural protein found in nerve cells that help stabilize them, and deterioration of tau is associated with the development of Alzheimer’s disease. Researchers in Japan examined the response to normal and reduced protein intake both with and without supplemental essential amino acids in mice susceptible to developing high levels of tau (rTg4510 mice) along with control mice. They used a variety of tests to determine outcomes including brain scans, biochemical analysis, and genetic expression.

Because the data from the brain scans are so visual, they’re the easiest to assess. In the controls, there was very little impact of the 5% versus 20% protein diet in the cortical area. However, in the tau mice, there was evidence of decline in brain matter with normal protein intake, but the decline was much greater in those with reduced protein intake.

We’ll examine the impact of supplementation with essential amino acids in Saturday’s memo. One thing is certain: it’s important to increase protein intake to at least 20% of calories as we get older. Regardless of your age, it might be a good idea to monitor your protein intake by all sources this week.

Reminder: you have the rest of this week to take advantage of the 25% off sale on Supplementing Your Diet as either a download for yourself or CDs to share with others, and that’s in addition to Member and Insider discounts.

What are you prepared to do today?

        Dr. Chet

Reference: SCIENCE ADVANCES. Oct 2021. (7) 43. DOI: 10.1126/sciadv.abd5046

Aging with a Vengeance and Your Proteome

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This year’s Super Bowl Webinar focused on aging with a vengeance—becoming the best version of yourself, no matter your age. The study we just reviewed on the proteome suggests that the people were healthier who were biochemically younger than their actual age. Here are the actions I believe can help at the three critical phases of aging that were identified in proteome study. As I find out more, I’ll be more specific.

31 to 37

If you have weight to lose, now is the time to lose it. Take it from me and my decades of experience with weight loss programs: it becomes more difficult the older you get. Find a way to eat that will maintain a reduced body weight and stick with it.

Reduce your protein intake. That may seem a little odd, but this is a time to focus on vegetables, fruit, whole grains, and quality oils.

Focus on your cardiovascular system by doing aerobic exercise on a regular basis. Use interval training to make the most of your time, and when you’re fit enough, you can add high-intensity interval training (HIIT) to your routine.

57 to 63

The kind of 80- to 85-year-old you’re going to be is dependent on what you do now. If you haven’t achieved a normal body weight, that’s a high priority just as it was in the prior age group. I know how difficult this is because it’s eluded me throughout my life; I lost a lot of weight and kept it off for years, but I’d still like to weigh less.

Increase protein intake to 1–1.5 grams per kilogram body weight per day.

Supplement your diet with essential amino acids. While the amounts are still not absolutely clear from the research, 10–20 grams per day is a good goal.

If you’re not already doing so, add weight training to your exercise routine. Start with using your own body weight, then add exercise tubes or light weights, and then use machines or free weights. Now is the time to retain or even increase your muscle mass.

75 and Older

If you haven’t achieved a normal body weight, there’s still time. My wonderful mother-in-law lost a significant amount of weight at this age, and she was an overweight diabetic in a wheelchair.

Increase protein intake to 1.5–2 grams per kilogram body weight per day. It’s difficult because appetite decreases and protein makes us feel full. It will help reduce the muscle loss that’s happening.

Supplement your diet with essential amino acids; the amounts are still between 10–20 grams per day.

Add weight training to your exercise routine. It will help you to retain or even increase your muscle mass. Stay within any orthopedic or other limitations, and get some help if you need to, but do it. Your primary caregiver will probably be glad to refer you to a physical therapist who can get you started safely.

The Bottom Line

For all that’s been written about healthy aging, we still don’t know very much. Healthy aging begins the day we are born, but we realize that only when it dawns on us that we’re aging. No matter your age, no matter your current state of health, it can be better. You can learn more in the replay of this year’s Super Bowl Webinar, but it will be available for only a little while longer.

The simple things I’ve talked about in this Memo are a beginning. When I know more, so will you. Inevitably, it comes back to a single question:

What are you prepared to do today?

        Dr. Chet

Reference: Nature Medicine. 2019. https://doi.org/10.1038/s41591-019-0673-2

Proteome: Predicting Your Age

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Have you ever taken a test or questionnaire that predicts your health age? What they’re really predicting is your longevity based on lifestyle factors and where your health stands today. What if you could be more precise in actually calculating your health age? That’s what researchers did based on the results of the proteome study I talked about last week.

The researchers identified 373 proteins that could be used to predict someone’s age within about three years. They used proteome data from other studies to test the predictive capability. When the test predicted people were younger than they actually were, those people did better on cognitive and physical tests. That means the proteome was revealing a pattern of proteins associated with someone who was younger.

Don’t run out to get this test; it isn’t available—yet. Scientists are working to narrow the proteins included in the age-predictive equation; there’s a lot of work to be done before it can have any clinical significance.

Does that mean there’s nothing we can do now, test or no test? I think we have some options, and I’ll tell you about that Saturday.

What are you prepared to do today?

        Dr. Chet

Reference: Nature Medicine. 2019. https://doi.org/10.1038/s41591-019-0673-2

The Proteome: A Cross-Sectional Study

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Every study begins with a question. A single question often leads to more questions, which leads to questions about whether the outcome can be measured, and on and on. In this case, the question was related to changes in the blood proteome over a lifetime: Is the proteome stable? Is it a series of continuous reduction or expression in some key proteins, or are there identifiable changes that occur at different points in a lifetime?

The best way to know that is to obtain serial blood draws from a group of individuals every year (or two years or five years) to track changes in the blood proteome, the entire collection of proteins in our blood cells. We live too long to make that practical. The next best thing is to select a large group of people of all ages, get blood samples from each along with other demographic and lifestyle measures, and compare the differences over the entire age-span. That’s a cross-sectional study.

Here’s what a large group of researchers choose to do. They recruited 4,263 people from 18 to 95 years old. Getting blood samples and other data from the subjects, they measured 2,925 blood proteins. Stop and think about that: they looked at over 12 million data points. The technology to measure each protein is incredible in and of itself; now add to that the sheer volume of number crunching that it takes to analyze that much data. Without high-speed supercomputers, it wouldn’t be possible in a reasonable amount of time.

The researchers found that over the years 1,329 proteins varied at different ages of the subjects; the ages where there was more variability than at other times were about 35, 60, and 78 years old. What does that mean? The first step in finding out would be to identify all the proteins and find out what they do. If some form of lifestyle change could impact aging, that would be necessary to know.

But that isn’t all they did with the data: scientists love predictive algorithms. We’ll take a look at what they discovered on Tuesday.

What are you prepared to do today?

        Dr. Chet

Reference: Nature Medicine. 2019. https://doi.org/10.1038/s41591-019-0673-2

What Is the Proteome?

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In the week we took off, I spent my time researching a couple of fascinating studies. We all have different ideas of what’s fun, don’t we? For me, getting to research topics in depth is a refreshing opportunity to learn something new. I’m going to share part of what I learned in the next several memos and it’s all about the proteome.

Obvious question: what is the proteome? A proteome is the complete set of proteins expressed by an organism—same idea as the microbiome, but with proteins instead of microbes. That includes obvious proteins such as muscle, hormones such as insulin, or many of the thousands of enzymes and other proteins the body makes. Those proteins may be produced only during specific circumstances and in response to events within and outside the body. The proteins can be systemic or they can occur in individual tissues and cells.

More than what, why is the proteome important? Research has demonstrated that there’s variability in the proteome at specific times during life. The idea is to identify which proteins change and which ones are associated with a healthier life. That’s the first step and I’ll cover a study that did just that on Saturday.

Tomorrow is the monthly Insider conference call. Check out the membership and if you become an Insider before 8 p.m. Wednesday, you can take part.

What are you prepared to do today?

        Dr. Chet

Reference: Aging Cell. 2018;17:e12799. https://doi.org/10.1111/acel.12799

Should You Take Essential Amino Acids Before Surgery?

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Tuesday’s study left us with a question: what could explain essential amino acids (EAAs) increasing, or at least preventing, muscle loss after total knee replacement surgery? Fortunately, another study examined those factors by obtaining muscle biopsies and blood before and after surgery.

Researchers recruited 41 patients who were having total knee replacement. After randomly assigning them to placebo or experimental group, the experimental group received 20 grams of EAAs twice daily, beginning seven days prior to surgery, until six weeks after surgery. Those in the placebo group were given nonessential amino acids. Muscle biopsies were collected from all subjects the day of the surgery and again either one or two weeks post-surgery with the determination made randomly. Blood was also collected for analysis at the same times as the biopsies.

The researchers found that the subjects taking the EAAs had a significantly increased amount of satellite cells, also known as muscle stem cells that can develop into muscle cells, compared to the placebo group; the ability to build muscle faster could help the recovery process. IL-6 and TNF-alpha were elevated post-surgery in both groups; however TNF-alpha declined by two weeks post-surgery in the EAAs group, which meant inflammation decreased. Based on the changes in cytokine production, inflammation after surgery decreased faster with EAAs than it did in the placebo group.

The researchers concluded that taking the EAAs seven days before surgery increased satellite cells on the day of surgery and promoted a more favorable inflammatory environment post-surgery. That could mean a quicker recovery from surgery and benefits during post-surgical rehabilitation.

The Bottom Line

While there’s more research necessary, I think the use of EAAs before and after knee replacement surgery is helpful. I would extend that even further; I think that EAAs may ultimately prove to be beneficial before and after any type of surgery. In almost every case, muscle tissue is going to be cut and thus will need to repair itself. We don’t know the benefits of EAAs on other connective tissue such as skin and ligaments, but because we’re targeting the key elements of protein with the EAAs, there’s little to no chance of any harm.

Based on these two studies, I think that 10 to 20 grams, spread out in two doses per day, would be the best approach. One important point: take the EAAs 15 to 30 minutes before eating anything or before working out. Those were the protocols used, and it’s the same that I recommend in Aging with a Vengeance for increasing muscle mass as we age.

I’ll be honest: it tastes weird. But I made sure Paula took EAAs before and after her recent carpal tunnel surgery, so you know I think it’s worth the effort.

What are you prepared to do today?

        Dr. Chet

Reference: J Appl Physiol (1985). 2019 Aug 1; 127(2): 531–545.

Making Burgers Leaner

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The series of Memos on meatless burgers generated many interesting comments. With the major holiday for grilling just two days away, I want to show you how to reduce calories in beef burgers.

First, use a leaner cut of meat for your burgers. Ground sirloin is often designated 90/10, ground round 85/15, ground chuck as 80/20, and hamburger meat as 70/30. The first number is the percentage of protein while the second is the percentage of fat by weight, but the grams of fat are vastly difference. A 4-ounce burger made of ground sirloin has eight grams of fat while the most commonly used cut for burgers at 80/20 has 21 grams of fat. That’s a difference of close to 120 calories, and those calories come from fat.

Second, you can consider the amount of fat lost while grilling. For 80/20 it can be up to seven grams of fat or about 60 calories while 90/10 only loses about one gram of fat or just 10 calories. However, the difference in shrinkage would be significant. The four ounces can drop to 2.6 ounces with the 80/20, but you lose just under one ounce in the 90/10. That means the ground sirloin will give you a bigger burger with a lot less fat.

How do you decide? It depends on whether burgers are a staple of your diet. If you have a burger or two only on outdoor-grilling holidays, who cares? If you grill burgers a couple times of week, the fat and calories begin to add up. Add lots of veggies——tomato, lettuce, onion, pickle—and use a whole wheat bun; check the calories in the buns because they can vary greatly.

You can have your burger, meatless or beef, and enjoy it, too. Of course, there are a whole lot more options for grilling, but to me there’s nothing like a good burger grilled outdoors.

Have a Happy 4th of July and enjoy your Independence Day celebration. I’ll be back next week with another health topic to discuss in detail. If you’re not in the U.S., I hope you’ll grill along with us.

What are you prepared to do today?

        Dr. Chet

The Bottom Line on Meatless Burgers

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There are a couple more differences between the meatless burgers and beef burgers. To get the red color, the Impossible Burger uses soy leghemoglobin from the roots of soy plants, while the Beyond Burger uses beet juice. Both are vegan and give the burgers their red color. The Impossible Burger also adds some B vitamins and minerals. The Beyond Burger seems to add only some iron.

Are the meatless burgers healthy or not? From a strict look at fat content, no. Cholesterol level, yes. Sodium content, no, depending on how much salt you add to your beef burger; if you add more than one-sixth teaspoon of salt to your burger, you’ve lost that advantage. In effect, they’re very comparable to 80-20 burgers you would cook.

The real difference is that the meatless burgers are sourced from vegetable protein. Even that may strike up a debate because one uses soy protein while the other uses pea protein. Some people try to avoid soy, although there’s no real reason for it with the exception of being allergic to soy. (Check The Bottom Line on Soy Protein in the Store).

The other difference is that they both have carbohydrates and fiber because they’re sourced from plants. While there’s not a lot of fiber, that’s an advantage over beef.

The critical factor is how the burgers are prepared and presented. The final fat count will depend on how long the burgers are cooked: the longer any burger cooks, the more fat it loses to the grill. The presentation also matters. Buns, mayonnaise, cheese (for vegetarians who eat dairy), ketchup, and other condiments can take a 250 calorie burger and explode it to 700 calories or more.

There’s no information available about the environmental effects of meatless burgers, but usually vegan foods are environmentally friendlier than animal products even with the shipping and processing necessary for faux foods.

Beyond Patties

You can find Beyond Meat burger patties in some grocery stores in addition to their brand of plant-based bratwurst sausage, Italian sausage, and meat crumbles. Would your chili or meatloaf taste different with faux beef? We’ve tried cooking with other brands of vegan “beef” and noticed only a lack of fat, although if we use beef, we usually rinse it after browning it to remove most of the fat. The lower cholesterol in the meatless beef would be a big nutritional plus, but of course all this scientifically created food comes at a price: expect to pay two or three times as much as for plain old ground beef.

The Bottom Line

On paper, the meatless burgers could potentially be healthier than beef burgers. Whether they’re healthy or not is a different story. I haven’t seen research on how the meatless burgers respond to flames and whether they may produce undesirable chemicals. On top of that, the presentation mentioned earlier also matters.

Most likely whether they’re successful or not depends on the taste. I haven’t tasted either yet but I’ve planned a tasting barbecue soon, and I’ll let you know what I find out. Until then, it’s beef burgers for me. It would be exciting to have a plant-based burger that meets the taste test. Let me know how you feel if you try them.

What are you prepared to do today?

        Dr. Chet

Defining Healthier Burgers

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Other than being plant-based, how do these burgers compare for being healthy? In order to know that, we must define “healthy.” Beef is criticized, no matter how it’s raised and processed, for having too much unhealthy fat. How about the Impossible and Beyond Meat burgers?

A burger generally uses 80/20 beef, which means 80% protein to 20% fat by weight. That isn’t how it turns out in calories. A typical four-ounce beef patty has 280 calories with 20 grams of protein and 22 grams of fat. There’s also 80 mg of cholesterol.

Both faux burgers offer 20 grams of protein, but then the differences begin. The Impossible Burger has 14 grams of fat in a four-ounce burger with no cholesterol. The Beyond Burger has 18 grams of fat and no cholesterol. There’s a little less fat in the vegan burgers, but it’s fat that makes a burger a burger so they’re about tied.

One difference is in sodium levels. Beef does not have sodium added, so it starts with about 80 mg of sodium while the vegan burgers come in with close to 400 mg of sodium each—but you know you’re going to salt that burger before you eat it, so to be fair, you need to factor in whatever salt you add. What I don’t know is whether the sodium is critical to the vegan burgers or not. Because it’s a manufactured product, does the sodium have to be there as a preservative or something to that effect? Could they be manufactured with less sodium without sacrificing taste?

I’ll finish this up this weekend so you can get the menu set for the 4th of July.

What are you prepared to do today?

        Dr. Chet