Nutrient Synergy in Beef and Stimulation of Protein Synthesis in Elderly

Nutrient Synergy in Beef and Stimulation of Protein Synthesis in Elderly

This study will compare the effects of cooked, ground beef to those of beef protein isolate on blood and muscle proteins.

STUDY OBJECTIVES Primary: To compare the effects of consumption of a 3-ounce serving of beef to that of a 20g serving of BPI on skeletal muscle synthetic and breakdown rate in healthy elderly subjects.

Secondary: To investigate the effect the study products on plasma levels of amino acids, insulin, and glucose in healthy elderly subjects.

Inclusion Criteria:

• Healthy male or female.
• Age 60 years or older.

Exclusion Criteria:

• Any (history of) gastrointestinal disease that interferes with GI function
• Diagnosed and active treatment of Diabetes Mellitus type I or II
• History of congestive heart failure
• Recent (6 months) hospitalization for heart disease treatment or management (e.g. PTCA, stent, surgery)
• Myocardial infarction in the past year
• Infection or fever in the 7 days prior to enrollment
• Current use of corticosteroids, growth hormone, or testosterone
• Adherence to a weight loss diet
• Use of protein-containing or amino acid-containing nutritional supplements within one week of enrollment
• Current alcohol (>7 ETOH per week) or drug abuse
• Platelet count (PLT) < 100,000
• History of hypo- or hyper-coagulation disorders including use of a coumadin derivative
• Currently taking anti-thrombotics and cannot stop for 7 days (i.e. medical indication)
• Allergy to local anesthetic
• Blood hemoglobin < 9.0 g/dL
• Investigator's uncertainty about the willingness or ability of the subject to comply with the protocol requirements