What goes around comes around and we should always be aware in this in the meat industry.
The inclusion of high quality and nutrient rich protein sources such as beef in the diet can slow down the rate of ageing.
Speaking at the 19th World Meat Congress, held in Paris this week, Professor Stuart Philips told delegates from across the world that beef as a meat source stimulates the rate of muscle protein synthesis and therefore slowed the rate of muscle loss associated with the ageing process.
According to Philips, it is possible to slow the rate of muscle loss over time through regular exercise and a high meat protein diet.
He indicated that the recommended daily allowance (RDA) for meat protein in the diet for elderly people should be twice the current level.
His research data showed that there was greater muscle stimulation from beef protein than vegetable protein sources such as soy.
The additional health benefits of beef as a nutrient dense source of protein were also presented.
Three ounces of lean beef was shown to contain 180 calories.
However, the 3oz of beef delivered the same level of protein as 1.25 cups of tofu containing 236 calories, three servings of black beans containing 374 calories and seven table spoons of peanut butter containing 670 calories.
His advice to delegates working in the meat industry was to take steps to ensure that the truth about red meat consumption was communicated to consumers.
He said that the reality was that very few people consumed excessive levels of beef.
"Meat is a nutrient rich food and the true health benefits have been forgotten," he concluded.
Source: Argentine Beef Packers S.A.
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