With advancing age, we observe an inevitable decline in muscle mass and strength, called sarcopenia, and in muscle quality. This decline may lead to functional limitations, disability, frailty, and loss of autonomy. Nutrition is one of the potential etiological factors involved. This presentation will provide updates on the evolving definition of sarcopenia and on measures to identify it. The role of the main nutrients involved in muscle health, namely protein, certain amino acids, vitamin D and omega-3 fatty acids, will be reviewed based on current evidence from metabolic, observational, and interventional studies. Emphasis will be placed on the challenges to meet optimal protein requirements to prevent or treat sarcopenia while adhering to current healthy diet recommendations transitioning to a plant-based diet.
Stéphanie Chevalier, RD, PhD, is an Associate Professor and the Graduate Program Director of the School of Human Nutrition, McGill University, an Associate Member in the Department of Medicine and Medical Scientist at the Research Institute of the McGill University Health Centre. A registered dietitian, she earned her Ph.D. degree in nutrition, from University of Montreal and completed postdoctoral studies in nutrition and metabolism at McGill. Her main area of expertise is protein metabolism and the role of dietary protein, amino acids and other nutrients in muscle and function loss observed in aging and metabolic disorders such as cancer and type 2 diabetes. She also investigates the interplay between nutrition, muscle health and cognition in older individuals from observational studies and clinical trials. Her research program is funded by the CIHR, CFI, and the Canadian Cancer Society. Dr. Chevalier serves as the VP-Research on the CNS Board of Directors, on the Québec Longitudinal Study on Nutrition and Aging (NuAge) – Steering Committee, the Canadian Longitudinal Study on Aging – Lifestyle Working Group and the Canadian Consortium on Neurodegeneration in Aging – Team 5 on Lifestyle.