Science Daily, Oct. 27, 2009
A recent study by UTMB metabolism researchers shows that only about the first 30 grams (just over one ounce) of dietary protein consumed in a meal actually produce muscle. The study also suggests practical ways to both improve American eating patterns and reduce muscle loss in the elderly. "I think this has a lot of application for how we design meals and make menu recommendations for both young and older adults," said associate professor Douglas Paddon-Jones, senior author of a paper on the study published in the September issue of the Journal of the American Dietetic Association. Other authors of the paper from UTMB include postdoctoral fellow T. Brock Symons and associate professor Melinda Sheffield Moor.