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Dietary Proteins: Functions, Health Benefits and Healthy Aging

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Nutrition, Food and Diet in Ageing and Longevity

Part of the book series: Healthy Ageing and Longevity ((HAL,volume 14))

Abstract

Dietary proteins are the source of indispensable, dispensable and functional amino acids essential for the synthesis of body proteins and the regulation of physiological processes. They also are beneficial in alleviating lifestyle and/or age-related health problems (e.g. loss of muscle mass and strength, obesity/sarcopenic obesity, dyslipidaemia, bone mineral loss and type-2 diabetes) because of their roles in the promotion of muscle protein synthesis, satiation, optimisation of growth factors, inhibition of inflammatory substances and regulation of major pathways of metabolism, though protein-quantity and quality are major determinants of nutritional and disease-preventing effects. The intake of high quality proteins in adequate amounts together with healthy lifestyle can contribute to healthy aging through maintenance of muscle mass and/or enhanced ability of recovering from diseases, while proteins from legumes/pulses and milk (e.g. whey proteins) may benefit elderly people by reducing the risk of coronary artery diseases, obesity, bone density loss, type-2 diabetes and associated morbidities/mortalities. This chapter discusses health benefits of increased intake of dietary proteins in elderly people and provides an overview of protein quality and methods for evaluating the same. The chapter also outlines functions of dietary proteins and compares animal and plant proteins for their quality and health benefitting effects.

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Acknowledgements

KS acknowledges Central University of Punjab for RSM grant and Dr. Amritpal Kaur, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar for her valuable suggestion.

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  1. Department of Applied Agriculture, Central University of Punjab, Bathinda, 151401, India

    Khetan Shevkani & Shivani Chourasia

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  1. Khetan Shevkani
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  1. Department of Molecular Biology and Genetics, Aarhus University, Aarhus C, Denmark

    Suresh I. S. Rattan

  2. Department of Biotechnology, Guru Nanak Dev University, Amritsar, Punjab, India

    Gurcharan Kaur

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Shevkani, K., Chourasia, S. (2021). Dietary Proteins: Functions, Health Benefits and Healthy Aging. In: Rattan, S.I.S., Kaur, G. (eds) Nutrition, Food and Diet in Ageing and Longevity. Healthy Ageing and Longevity, vol 14. Springer, Cham. https://doi.org/10.1007/978-3-030-83017-5_1

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