Plant proteins optimized for healthy muscle
The increase in the world population raises the dual question of available food protein resources and the environmental impact for the production of this resource. This impact is all the more significant for aging populations in industrialized countries. Plants constitute a potentially interesting protein resource. Their consumption helps rebalance the balance between animal and plant proteins in favor of the latter, with an environmental impact lower than that of animal proteins.
By 2050, more than a third of the French population will be over 60.*
With this in mind, the P-Probs research project proposes to develop a plant protein ingredient, composed of rice, potato, lupine, corn and rapeseed proteins, of optimized nutritional quality to slow the development of sarcopenia. (age-related muscle atrophy) and cardiometabolic risk in the elderly.
Recruitment of volunteers for two test days
Volunteers are needed for this study, which consists of consuming food products, made either from milk proteins or from a plant ingredient, to then evaluate the nutritional impact and the health effect on these people.
The participants who will be recruited will come for a first visit to the Human Nutrition Research Center (CRNH) of the CHU Gabriel Montpied for the first formalities with a doctor and then a dietitian. This first visit will be followed by 2 test days spaced at least 15 days apart. They will consume one of the 2 products during the first test day and the other product during the second test day. A collection of biological samples will be carried out during each test day.
Profile of volunteers who can participate:
- Men
- Aged over 65
- Having a waist circumference greater than 94 cm, measured with a tape measure at the level of the navel.
- Non-diabetic and without lipid-lowering treatment
And some additional motivations
- A free biological assessment,
- Compensation for the time invested,
- and of course, it is also the opportunity to become a player in research and be able to contribute alongside researchers to the development of science on these major questions of the future. Indeed, in the future, to respond to a transition towards a healthier and more sustainable diet, the type of proteins consumed will have to evolve. This will notably involve a reduction in foods rich in animal proteins such as meat and at the same time an increase in foods rich in plant proteins such as legumes, cereals or nuts.
*Source : food as a vector of healthy aging.
