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ment and extended beyond 12 months. Both falls and non-vertebral/ hip fractures occur frequently in elderly individuals and lead to substantial morbidity and mortality, as well as additional cost to the healthcare system. The structure and composition of muscle were further discussed by Luc van Loon, associate professor at the Department of Human Movement Sciences at Maastricht Univer-

sity Medical Centre. He noted that lean muscle mass generally contributes up to -50% of total body weight in young adults but declines with aging to 25% when reaching an age of 75-80 years. Furthermore, muscle characteristics change with aging, with a reduction in the number of muscle fibres, specific type 2 muscle fibre atrophy, and a decline in satellite cell content. Van Loon added that the inges-

BEER AND BONE HEALTH Beer often seems to be outdone in the health benefit stakes compared to red wine. A new study reported in the Journal of the Science of Food and Agriculture suggests that beer may be good for bone health. Scientific evidence has indicated that silicon is important in bone health, although the biological mechanisms involved in this beneficial effect have not been fully elucidated. In an article in 2007 on silicon and bone health by Ravin Jugdaohsingh from Kings College London, it was suggested that silicon might be involved in the synthesis of collagen and its stabilisation and in bone matrix mineralisation. The US National Institutes of Health also suggest that dietary silicon, as orthosilicic acid (OSA), may be important for the growth and develop-

ment of bones and connective tissue. Although beer has been known as a source of silicon, what has not been studied is the effect of beer raw materials and processing methods on the levels of silicon in different types of beer. To fill this knowledge gap, Charles Bamforth and Troy Casey from the University of California Davis analysed 100 commercial beers for silicon content. They also analysed the silicon content of the raw materials used to make beer, and the changing levels of the element during the malting and roasting processes. The possibility that silicon was picked up from the silica hydrogel used to stabilise the beer or from filtering through the diatomaceous earth was also examined. Results showed that there was a very wide variation in the sil-

60 - Italian Food & Beverage Technology - LX (2010) march

tion of protein after exercise reduces protein breakdown and stimulates muscle protein synthetic rate, a process which is believed to be impaired in the elderly. Van Loon et al are continuing their research efforts to identify factors responsible for anabolic resistance in ageing muscle and to define more effective nutrition and exercise interventional strategies to counteract the loss of muscle mass with aging.

“No therapy without diagnosis,â€? was how Sieber summed up this thought-provoking educational session. He concluded that good nutritional status is a cornerstone for an adequate age-adjusted functionality, maintenance of independence and finally a higher quality of life. The symposium was sponsored by the NestlĂŠ Nutrition Institute and was a part of the ESPEN Conference programme.

icon content of the beers ranging from 6.4 to 56.5 mg/L. Products derived from a grist of barley tended to contain

more silicon than those from a wheat-based grist, due to the high levels of silica in the husk layer of the barley. Hops,


Rivista esclusivamente in inglese, sviluppata a supporto di tutte quelle aziende italiane che vogliono puntare sull’export di macchine, prod...


Rivista esclusivamente in inglese, sviluppata a supporto di tutte quelle aziende italiane che vogliono puntare sull’export di macchine, prod...