Nutrition and sarcopenia of ageing

Abstract

Sarcopenia, the loss of muscle mass and function with ageing, is a multifactorial condition that slowly develops over decades and becomes a significant contributor to disability in the older population. Malnutrition and alterations in the muscle anabolic response to nutritional stimuli have been identified as potentially preventable factors that may significantly contribute to sarcopenia. In the present article we review the most recent findings regarding the role of nutritional factors in the development, prevention and treatment of sarcopenia. Specifically, we focus on the nutritional needs of the elderly; the age-related changes in the response of muscle protein metabolism to feeding and to the endogenous hormones released during feeding; and the role played by the splanchnic tissues in the response of muscle proteins to feeding. Finally, we review the issues relative to the potential use of nutritional therapies, including supplementation, for the prevention and treatment of sarcopenia.

Fig. 1

Net muscle protein balance in young (□, ) and older ( , ) subjects in response to a chemically defined meal containing either 40 g balanced amino acids only (□, ) (same pattern found in meat proteins; Reeds et al. 1994), or the same amount of balanced amino acids plus 40 g glucose ( , ). Values are means, with standard errors represented by vertical bars. *P<0·05, values v. basal. **P<0·05, values v. others.

Fig. 2

Anabolic efficiency of 18 g essential amino acids (EAA), 40 g balanced amino acids (BAA, containing the same amount and proportion of essential amino acids of EAA), and BAA plus 40 g glucose. The anabolic efficiency was calculated dividing the pre–post difference in phenylalanine net balance across the leg by energy delivered by the supplement. Values are means, with standard errors represented by vertical bars.