A new study has shown that people who are consuming lean red meat in line with current recommendations does not improve muscle mass, strength, nor cognitive functions of healthy community-dwelling older adults undertaking resistance-based exercise training 3 days/week compared to those consuming carbohydrates.
154 random adults aged ≥65 years was picked by the researchers as they participated in a multicomponent 3-day/week resistance-based exercise programme to either a lean red meat group, the exercise plus lean red meat or a control group receiving carbohydrates in the form of one-half cup or rice or pasta or 1 medium potato, the exercise plus carbohydrate control, on training days.
For the primary outcomes in total body lean mass, leg LM, thigh muscle cross-sectional area, leg and back muscle strength, and executive function; there were no significant differences between-groups in exercise-induced improvements.
There were also no significant differences in improvements for the secondary outcomes of global cognition function, fat mass, physical function measures, or systolic blood pressure.
In terms of arm Lm, gait speed, muscle density, and appendicular LM in the per-protocol analysis, the improvements were greater for the Ex + meat group than the C + Ex group.
At the same time, net improvements in working memory learning after 12 weeks and 24 weeks were greater in the C + Ex group than the Ex + Meat group.
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