Plant-based Meats with Higher Protein Bioavailability in the Prevention and Management of Sarcopenia
DOI:
https://doi.org/10.61173/rdj2gx03Keywords:
Plant-based meat, Sarcopenia, Protein bioavailabilityAbstract
Sarcopenia is a global problem. It reduces a large number of people’s quality of life and health status, especially for the elderly. Protein is the core nutrient in muscles, and people need to eat enough protein, which helps keep muscle synthesis going. So sufficient protein intake plays an important role in preventing sarcopenia. Plantbased meat is a protein source and has many advantages. For example, it’s sustainable, thus helping reduce environmental pollution; it has high nutritional value with abundant protein and essential amino acids. It also has advantages like low fat content and no cholesterol. This makes it particularly suitable for older adults, who need a low-fat and low-cholesterol diet. The purpose of this study is to explore the application in sarcopenia with higher bioavailability. Through high-moisture extrusion, fermentation and sprouting methods, the impact of anti-nutritional factors can be reduced, and the soluble protein content can be increased, so the plant protein bioavailability will increase. And the review also discusses the mechanisms of plant-based meat in preventing sarcopenia. In view of the current preventing situation, this review sums up the advantages of plant-based meat, such as nutritional adaptability and various age-related diseases. There are also some challenges in taste improvement, consumer acceptance, production technology and marketing strategy. With the ongoing trend of population aging, the future development direction is also discussed. Plant-based meat offers theoretical frameworks to leverage it in enhancing elderly health, mitigating sarcopenia, ultimately enhancing their quality of life.
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