Scientific Programme
Physiology & Nutrition
IS-PN08 - Unraveling Dietary Protein Sources for Skeletal Muscle Health and Performance: ‘From Workouts to Wellness
Date: 04.07.2025, Time: 09:30 - 10:45, Session Room: Castello 2
Description
Dietary protein is essential for optimising exercise-induced muscle remodelling and supporting muscle health in ageing, disease and acute illness. Over the last decade, research focus on how the protein type/source for muscle-related outcomes has intensified, due largely to shifting global consumer trends and widespread societal and media interest towards sustainable protein alternatives. In this symposium, Prof Wall will present an overview of the nutritional and exercise-induced regulation of skeletal muscle anabolism and synopsize recent metabolic experiments and intervention studies into the role of dietary protein source/quality on muscle adaptive remodelling. Prof Breen will discuss mechanistic underpinnings of age-related muscle deterioration and contemporary evidence on the influence of protein source/quality for muscle health and function in older adults. Finally, Dr Weijzen will outline new perspectives on dietary protein consumption for maintaining and improving muscle mass in clinical settings. She will outline practical nutritional strategies to enhance muscle health and patient outcomes, with emphasis on dietary protein source. This timely series of talks will be of great relevance to researchers interested in the metabolic regulation and adaptive remodelling of skeletal muscle with dietary protein and exercise as well as nutritionists and dieticians who apply contemporary research evidence into their practice.
Chair(s)
Leigh Breen
University of Birmingham, School of Sport, Exercise and Rehabilitation Sciences
United Kingdom
Speaker A
Benjamin Wall
University of Exeter, Sport and Health Sciences
United Kingdom
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Considering the source of dietary protein for skeletal muscle adaptation in exercising individuals
Dietary protein ingestion to support skeletal muscle recovery, remodelling and adaptation to exercise training represents a cornerstone within modern sports nutrition. Physiologically, this is due to the exercise induced stimulation of muscle protein synthesis rates being augmented by the ingestion of each protein containing meal over days and weeks. Experimental research into the regulation of muscle protein turnover via exercise and protein has developed well-defined, generally agreed upon sports nutrition guidelines around protein intake for training individuals; most notably, that intakes in excess of currently accepted RDA/Is are more optimal. Recent work has now applied more focus to the adjacent question of what types of protein may be more or less optimal, and to what extent the choice of protein may influence sports nutrition recommendations. This question was traditionally viewed more through the lens of optimising protein supplementation/isolates. However, media (e.g. ‘GameChangers’ documentary) and societal (e.g. concerns over environmental sustainability) priorities advocating for (more) plant-based diets have encouraged this work to refocus on a broad range of protein-rich, animal- and non-animal derived food sources. Such research has begun to accumulate data on measurements of daily or weekly whole-sale dietary change, as opposed to a per meal basis, and therefore begins to represent dietary patterns more reminiscent of how protein is habitually consumed in individuals selecting different diets but seeking similar benefits during prolonged training. This presentation will review the growing literature base surrounding the regulation of muscle protein turnover via diverse dietary protein sources. Further, research examining the translation of these mechanistic approaches to protein-rich food choices during longer term, whole-sale dietary changes (e.g. omnivorous vs vegan diets) to more prolonged measures of muscle protein metabolism and adaptive responses to training will be considered. The extent to which we can offer practical recommendations on protein type, in combination with protein amount, will be discussed. The presentation therefore aims to provide content of interest to researchers in the field as well as those wanting a more applied contemporary perspective regarding protein nutrition guidelines for exercisers giving more consideration to from where their protein is obtained.
Speaker B
Leigh Breen
University of Birmingham, School of Sport, Exercise and Rehabilitation Sciences
United Kingdom
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Can the source of dietary protein optimize muscle health with advancing age?
The loss of muscle mass, strength and function with advancing age (termed ‘sarcopenia’) is associated with heightened risk of disease comorbidity, loss of independence and poorer quality of life. Estimates suggest that this condition affects >10% of those aged 65 and over and is more prevalent with advancing age. In line with global population ageing sarcopenia diagnoses are increasing at an unprecedented rate, placing a strain on healthcare resources and economies. Dietary protein is essential for muscle maintenance and health across the life-course, primarily through the stimulation of postprandial muscle anabolic processes. Congruent with data demonstrating that postprandial muscle anabolism is compromised in older age, mounting evidence shows that dietary protein intakes for age-related muscle health should exceed current population-wide recommendations. However, achieving higher levels of dietary protein intake in older age can be challenging for numerous reasons. These include alterations in the regulation of appetite and digestion, sensory issues including smell and taste, chewing efficiency and swallowing function. Beyond protein quantity, dietary protein quality (determined by the metabolic availability of [essential] amino acids) may be important stimulus for skeletal muscle anabolism and maintenance in older age, particularly in the context of lower protein-containing diets. In this regard, animal-derived proteins are typically touted as ‘higher quality’ than plant-derived proteins based on their EAA profile, superior rate of digestibility, and overall bioavailability for anabolic processes in peripheral tissues such as skeletal muscle. However, the superior muscle anabolic properties of animal over plant-derived proteins in older adults have commonly been demonstrated with single servings of isolated supplemental sources in acute, tightly controlled experimental conditions. In contrast, dietary protein is typically consumed within a whole-food matrix as part of a mixed meal, delivering multiple nutrients in complex structures that alters protein digestibility and the capacity for postprandial muscle anabolism. Recent studies have employed innovative methodologies over longer-term free-living periods to provide fresh insight on the role of dietary protein source and quality for muscle mass regulation in older adults. This talk will provide a detailed overview of the mechanisms through which dietary protein source and quality may influence muscle anabolism and maintenance in older adults, drawing on historic and contemporary research findings. Future directions to determine source-specific protein requirements to promote muscle health in older adults will also be presented. This talk holds relevance for researchers interested in understanding the dysregulated nutrient sensing in ageing muscle and practitioners using diet/nutrition approaches to promote health and general wellbeing in older adults.
Speaker C
Michelle Weijzen
Maastricht University, Human Biology
Netherlands
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Dietary protein source to prevent muscle deconditioning in clinical settings
Hospitalization or recovery from illness often necessitate a period of physical inactivity which is accompanied by an accelerated loss of muscle mass and muscle strength. This accelerated muscle loss during hospitalization can have particularly detrimental consequences on muscle strength and function in the older population, as many older adults do not recover fully from this catabolic event. Additionally, in hospitalized patients, significant alterations in dietary intake—primarily reduced energy and protein consumption—further complicate recovery. Insufficient protein intake has been shown to accelerate muscle loss, prolong hospital stays, elevate the risk of complications, increase morbidity and mortality, heighten readmission rates, and impair functional recovery. Food intake is typically reduced due to a variety of factors, such as restricted timing of food provision, adverse effects of medication, reduced appetite, and prescribed periods of fasting. It has been recommended that older individuals or individuals with acute or chronic illness should consume 1.2-1.5 g protein/kg/d. However, achieving these intake levels in a clinical setting is challenging. Although protein provision might theoretically meet these guidelines, actual protein consumption often falls short, resulting in protein intake levels far below recommendations. A growing shift toward plant-based proteins in clinical settings adds an additional layer of complexity, as these protein sources often have lower digestibility and an incomplete amino acid profile compared to animal proteins, potentially further compromising protein quality and bioavailability in patients with elevated protein needs. This talk will provide a comprehensive overview of dietary protein consumption in clinical settings. It will highlight research on muscle loss during hospitalization and anabolic resistance associated with (critical) illness, while presenting practical nutritional approaches to optimize protein intake. Special emphasis will be given to future directions and considerations related to dietary protein sources in clinical care. This talk will appeal to researchers in the field, as well as practitioners working with clinical populations, offering valuable insights into the caution required for implementing the upcoming protein transition in clinical practice.