Oral Presentation Joint Annual Scientific Meeting of the Nutrition Society of NZ and the Nutrition Society of Australia

The effect of supplementing whey protein on dietary intakes in older adults over an 11-week exercise intervention (152)

Ashley Ridge 1 , Amanda Devine 1 , Philippa Lyons-Wall 1 , Jenny Conlon 1 , Johnny Lo 2
  1. School of Exercise and Health Sciences, Edith Cowan University, Perth, WA, Australia
  2. School of Engineering, Edith Cowan University, Perth, WA, Australia

Background/Aims: Previous studies have shown that whey protein (WP) can improve outcomes related to risk of chronic diseases and benefit older adults by reducing age-related sarcopenia. The aim of this study was to investigate dietary intakes, meal patterns and satiety in older adults participating in a larger trial on the effects of resistance training and WP supplementation on health and physical function.

Methods: A 30 g WP beverage was consumed on three training days per week over 11-weeks by 36 older adults (mean±SD; BMI 26.2±3.6 kg/m2; age 71.6±5.1 yr). Subjects completed a 3-day weighed food record at baseline and 11-weeks to examine nutrient intake and food groups. Meal patterns were measured using 2-day meal event sheets and satiety was assessed using visual analogue scales at weeks 1–3, 6–8 and 11. 

Results: At week 11 compared to baseline, consumption of fruit (P=0.019) and discretionary foods (P=0.027) decreased; meat and meat alternatives increased (P<0.0001); sodium intake increased (P=0.022), and protein, percentage energy (%En) derived from protein, and %En from saturated fat increased (all P<0.0001). Meal events increased at week 11 in comparison to week 1–3 (P=0.009) and 6–8 (P=0.001). At week 11 participants felt hungrier (P=0.033) and fullness increased (P=0.022).

Conclusions: The benefits of WP supplementation included increased dietary protein and a reduction in discretionary foods, however, increased sodium and saturated fat intakes were of concern. Further research is required examining longer term effects of WP on nutritional status in older individuals.

Funding Source(s): NA