A new study suggests that people over the age of 65 should eat beef well done to get the most protein out of it, according to a new report published in the American Journal of Clinical Nutrition.
During the study, which was carried out by the French National Institute for Agricultiural Research, elderly volunteers were found to take in far fewer key amino acids (the building blocks of protein) when meat was cooked rare, compared to when it was were well-done.
They recruited ten volunteers between the ages of 70 and 82. On different occasions, the volunteers ate steak that was cooked rare and on other days they ate it well-done.
They then carried out blood tests which confirmed that, when eating steak rare, around 16 per cent fewer indispensable amino acids are absorbed in to the bloodstream.
Charles Bufère, the study’s lead author, said: ‘Bioavailability and assimilation of meat amino acids in the elderly is lower when meat is poorly cooked. In view to preventing sarcopenia (degenerative muscle loss) elderly subjects should be advised to favour the consumption of well-cooked meat.’