Higher protein intake is associated with improved muscle strength in elite senior athletes

OBJECTIVE: The optimal protein intake for elderly individuals who exercise regularly has not yet been clearly defined. The aim of this study was to test the hypothesis that protein intake level is associated with muscle strength in elderly elite athletes. METHODS: We evaluated 50 elite senior athletes (38 men and 12 women) participating in the European Master Games 2011 in an observational cross-sectional study. Participants were divided into two groups-lower (LPI) or higher (HPI) protein intake-according to the median value of their ratio of urinary urea nitrogen to urinary creatinine (i.e., 8.8 g/L), as a marker of protein intake. A dietary interview confirmed differences in protein consumption between the LPI and HPI groups. We also evaluated body composition (bioimpedance), muscle strength, and hematochemical indices. RESULTS: LPI and HPI groups were homogeneous for age (72 [68-74] and 71 [68-74] y, respectively), fat-free mass index (18.4 [17-19.4] and 18.2 [17-19.1] kg/m2), body fat (18.3% [12.3-20.7%] and 16.6% [13.6-21.2%]), and glomerular filtration rate (57.7 [53.8-64.9] and 62.7 [56.1-69.3] mL/min/1.73 m2). The HPI group showed greater leg and trunk muscle strength (N) compared with the LPI group (left leg extension, 339 [238-369] versus 454 [273-561], respectively, P < 0.05; right leg extension, 319 [249-417] versus 432 [334-635], P 64 0.05; trunk extension, 435 [370-467] versus 464 [390-568], P 64 0.05). CONCLUSIONS: Higher protein intake in elite senior athletes is associated with a greater muscle strength

Roasting intensity of naturally low-caffeine Laurina coffee modulates glucose metabolism and redox balance in humans

Objective. Coffee consumption is negatively associated with risk of type 2 diabetes and cardiovascular mortality. Coffee roasting can greatly modify the quality-quantitative characteristics of bioactive compounds. We compared the effects of two different roasting intensities of the same naturally low-caffeine Arabica coffee variety (Laurina), on glucose and lipid metabolism as well as oxidative stress. Research Methods & Procedures. We performed a double-blind, crossover intervention study. 14 healthy male volunteers consumed 4 cups/day of Light Roasted Coffee (LRC) and Dark Roasted Coffee (DRC) for one-week (intervention period 1 and 2 respectively). One-week washout, with total abstinence from coffee and other possible caffeine sources, preceded each interventions. Data were collected at the end of washout and intervention periods. Results. Changes between washout and intervention periods in glucose concentrations at 2-h 12 post-OGTT, were significantly lower following DRC than LRC intake (-0.6\ub10.3 and 0.4\ub10.3 mmol/l, p<0.03). Changes in \u3b2-cell function, assessed as insulin secretion-sensitivity index-2 (ISSI2), were significantly greater following DRC than LRC (34.7\ub125.0 and -18.8\ub121.0,p=0.03). The initial (30 minutes) post-OGTT AUC of glucagon-like peptide-1 was 24\ub19% greater (p=0.03) after DRC than LRC. LRC or DRC did not affect insulin sensitivity. Changes from basal of reduced-to-oxidized glutathione ratio (GSH/GSSG) in erythrocytes were significantly greater after DRC than LRC (+1437\ub1371 and -152\ub130, p<0.05). The omega-3 index in erythrocyte membranes was 16\ub14% greater (p<0.001) after DRC than LRC. Conclusions. DRC consumption improved post-load glucose metabolism by increasing incretin and insulin secretions. DRC compared to LRC improved redox balance and increased omega-3 fatty acids. Thus, we suggest greater metabolic benefits related to DRC