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

Lookup NU author(s): Professor Emma Stevenson, Dr Anthony Watson



This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


‘Ageing well’ has been highlighted as an important research area by the World Health Organization. In the UK, healthy ageing has been identified as a priority research area by multiple Research Councils and is a key NHS priority. Sarcopaenia, the decline of muscle mass/strength and a key component of healthy ageing, can have a major impact on quality of life and is associated with premature mortality. Increasing protein intake at all stages of the life course may help to reduce the rate of muscle decline and the onset of associated health conditions. However, there is a lack of understanding of the social, demographic and psychological drivers of food choices surrounding protein intake. This report describes the multidisciplinary approach that has been adopted by the Protein for Life project to create a framework for the development of palatable, cost-effective higher-protein foods suitable for an ageing population.

Publication metadata

Author(s): Stevenson EJ, Watson AW, Brunstrom JM, Corfe BM, Green MA, Johnstone AM, Williams EA

Publication type: Article

Publication status: Published

Journal: Nutrition Bulletin

Year: 2018

Volume: 43

Issue: 1

Pages: 97–102

Print publication date: 01/03/2018

Online publication date: 13/02/2018

Acceptance date: 13/02/2018

Date deposited: 13/02/2018

ISSN (print): 1471-9827

ISSN (electronic): 1467-3010

Publisher: Wiley


DOI: 10.1111/nbu.12312


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Funder referenceFunder name
BB/P023886/1Biotechnology and Biological Sciences Research Council (BBSRC)