# Amino Acid Intakes and Dietary Sources in a Nationally Representative Sample of Older Adults in Ireland: Findings from the National Adult Nutrition Survey (NANS)

## TL;DR

This study reports amino acid intake and sources in older Irish adults, finding meat as the main contributor.

## Contribution

Provides first nationally representative amino acid intake data for older adults in Europe.

## Key findings

- Mean amino acid intake was 76.2 g/day, exceeding US IOM recommendations for essential amino acids.
- Meat and meat dishes contributed 28–47% of amino acid intake.
- No significant differences in intake were found between sexes or age groups.

## Abstract

Background/Objectives: The global population is ageing rapidly, with projections indicating that there will be over two billion individuals aged ≥60 years by 2050. Sarcopenia and frailty are major age-related syndromes associated with loss of muscle mass, reduced strength, and increased vulnerability, for which adequate protein and amino acid intake are key preventive factors. However, nationally representative data on dietary amino acid intakes and sources among older adults are lacking, particularly in Europe. Methods: This study aimed to address this gap by updating the Irish Food Composition Database (IFCD) (2011) with amino acid composition data and estimating amino acid intakes and dietary sources in older adults in Ireland (≥65 years) using data from the National Adult Nutrition Survey (2008–2010; n = 226). Results: Mean total amino acid intake was 76.2 g/day (1.0 g/kg body weight/day). Intakes of all essential amino acids were above the US Institute of Medicine (IOM) recommendations, with no significant differences observed between sexes or age groups (65–74 y, 75+ y). ‘Meat and meat dishes’ were the principal contributors to amino acid intake (28–47%), followed by ‘breads and rolls’, ‘milk and yoghurt’, and ‘fish and fish dishes’. Conclusions: This study provides the first nationally representative estimates of amino acid intakes in older adults in Europe, establishing a baseline for future dietary surveillance and informing protein quality assessment amid dietary transitions toward plant-based foods.