Protein for Life: Towards a focussed dietary framework for healthy ageing-Reference-Cited by-同舟云学术

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Protein for Life: Towards a focussed dietary framework for healthy ageing

Published:2018-02-13 Issue:1 Volume:43 Page:97-102
ISSN:1471-9827
Container-title:Nutrition Bulletin
language:en
Short-container-title:Nutr Bull

Author:

Stevenson E. J.¹,Watson A. W.¹,Brunstrom J. M.²,Corfe B. M.³,Green M. A.⁴,Johnstone A. M.⁵,Williams E. A.³

Affiliation:

1. Human Nutrition Research Centre; Institute of Cellular Medicine; Newcastle University; Newcastle Upon-Tyne UK

2. School of Experimental Psychology; University of Bristol; Bristol UK

3. Department of Oncology; University of Sheffield; Sheffield UK

4. School of Environmental Sciences; University of Liverpool; Liverpool UK

5. The Rowett Institute; University of Aberdeen; Aberdeen Scotland

Funder

Research Councils UK

Biotechnology and Biological Sciences Research Council

Medical Research Council

Engineering and Physical Sciences Research Council

Economic and Social Research Council

Publisher

Wiley

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/nbu.12312/fullpdf

Reference20 articles.

1. Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE study group;Bauer;Journal of the American Medical Directors Association,2013

2. Neural and metabolic regulation of macronutrient intake and selection;Berthoud;The Proceedings of the Nutrition Society,2012

3. The consumption of protein-rich foods in older adults: an exploratory focus group study;Best;Journal of Nutrition Education and Behavior,2013

4. Large portions encourage the selection of palatable rather than filling foods;Brunstrom;The Journal of Nutrition,2016

5. The macronutrients, appetite, and energy intake;Carreiro;Annual Review of Nutrition,2016

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2. Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate;Foods;2021-03-11

3. Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review;Foods;2021-02-16

4. Perspectives on the genetic improvement of health- and nutrition-related traits in pea;Plant Physiology and Biochemistry;2021-01

5. The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet;Nutrition Bulletin;2020-09

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