Nutrition and DietProteins in the elderly (elderly)

Proteins in the elderly (elderly)

Proteins are essential macronutrients in the diet of the elderly, as they are essential for the proper functioning of the body in the elderly.

It is true that, throughout life, it is very important to follow a diet that is as varied and balanced as possible, based – above all – on the consumption of fresh and natural foods, especially rich in vitamins, minerals and other essential nutrients. What together with the practice of regular physical exercise helps to enjoy a very good health?

But when we are turning our birthday, and we are approaching old age, it is common for our body to begin to experience physical and psychological changes that make our daily life difficult. Hence, it is essential not only to take care of your diet, but to increase your consumption of certain foods rich in vitamins (discover more about vitamins for the elderly) and other essential nutrients.

The proteins are fundamental macronutrients as they participate and perform a wide variety of important functions for the proper functioning of our body, especially highlighting known as proteins of high biological value, differentiating between plant and animal proteins.

In the case of the elderly, adequate consumption of quality proteins is very important, as well as foods rich in calcium, although fatty dairy is not recommended, and the consumption of aged, semi-aged and fatty cheeses should be limited.

Meats are one of the foods richest in good quality protein, although in this case the lean meats rich in protein and iron that are easily absorbed stand out. However, the consumption of cold cuts (due to their high fat and calorie content) and patés is not recommended.

Oily fish are also important in this regard, not only because they are rich in good quality protein, but also because they provide unsaturated fatty acids and omega-3s that are especially beneficial for cardiovascular health.

We could not forget about eggs, considered as true superfoods, not only because of their richness in nutrients but also because of their protein content. It is recommended to consume them cooked, poached or soaked in water, and do not exceed the amount of 3-4 eggs per week.

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