title: Pork and Chicken Meals Similarly Impact on Cognitive Function and Strength in Community-Living Older Adults: A Pilot Study.
abstract: A pilot quasi-experimental study investigated whether provision of pork, a rich source of thiamin, as the main protein source in meals four times/week for 12 weeks resulted in improved muscle mass, body strength, and cognitive function in community-living older adults compared to similar meals containing chicken. Retirement villages were randomized to receive pre-prepared frozen meals containing either pork or chicken. Dietary intake was assessed by three-day food records and cognitive domains assessed using validated tests. Hand grip strength was measured and lower extremity performance assessed by the sit-to-stand test, get-up-and-go test and six-minute walk test. Forty-eight volunteers participated (78.2 ± 6.2 y). In linear mixed models, controlling for baseline physical activity and dietary protein and energy intake, no differences were found between pork (n = 19) and chicken (n = 12) groups. The chicken group had improved Rey Auditory Verbal Learning test scores (verbal learning and memory) at six weeks (p < 0.001). Provision of four pork meals a week did not result in improvements in cognitive function, nor measures of strength or physical function, compared to those receiving chicken meals in healthy older adults. This suggests that merely changing the type of dietary protein provided by meat does not impact physical or cognitive function.
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Karen
authors.initials: K
authors.lastname: Charlton
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Karen
authors.initials: K
authors.lastname: Walton
authors.affiliation: b Statistical Consulting Services, School of Mathematics and Applied Statistics , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Marijka
authors.initials: M
authors.lastname: Batterham
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Erin
authors.initials: E
authors.lastname: Brock
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Kelly
authors.initials: K
authors.lastname: Langford
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Anne
authors.initials: A
authors.lastname: McMahon
authors.affiliation: c School of Psychology , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Steven
authors.initials: S
authors.lastname: Roodenrys
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Freda
authors.initials: F
authors.lastname: Koh
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Alison
authors.initials: A
authors.lastname: Host
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Ruth
authors.initials: R
authors.lastname: Crowe
authors.affiliation: a School of Medicine , University of Wollongong , Wollongong , New South Wales , Australia.
authors.forename: Kayla
authors.initials: K
authors.lastname: Thornhill
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D000818:Animals; D002645:Chickens; D003071:Cognition / Q000502:physiology*; D004032:Diet; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D018737:Hand Strength / Q000502:physiology*; D006801:Humans; D008460:Meat; D013552:Swine
chemical_list: D004044:Dietary Proteins
keywords: Cognition; chicken; elderly; physical function; pork; protein; strength; thiamine