{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T16:27:55Z","timestamp":1770222475088,"version":"3.49.0"},"reference-count":64,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T00:00:00Z","timestamp":1769990400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001584","name":"Irish Department of Agriculture, Food and the Marine","doi-asserted-by":"crossref","award":["2019R495"],"award-info":[{"award-number":["2019R495"]}],"id":[{"id":"10.13039\/501100001584","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: The global population is ageing rapidly, with projections indicating that there will be over two billion individuals aged \u226560 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 (\u226565 years) using data from the National Adult Nutrition Survey (2008\u20132010; 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\u201374 y, 75+ y). \u2018Meat and meat dishes\u2019 were the principal contributors to amino acid intake (28\u201347%), followed by \u2018breads and rolls\u2019, \u2018milk and yoghurt\u2019, and \u2018fish and fish dishes\u2019. 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.<\/jats:p>","DOI":"10.3390\/nu18030487","type":"journal-article","created":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T15:38:12Z","timestamp":1770046692000},"page":"487","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Amino Acid Intakes and Dietary Sources in a Nationally Representative Sample of Older Adults in Ireland: Findings from the National Adult Nutrition Survey (NANS)"],"prefix":"10.3390","volume":"18","author":[{"given":"Aoife","family":"Burke","sequence":"first","affiliation":[{"name":"Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland"},{"name":"Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Emma","family":"O\u2019 Sullivan","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9354-3121","authenticated-orcid":false,"given":"Linda","family":"Giblin","sequence":"additional","affiliation":[{"name":"Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0206-1320","authenticated-orcid":false,"given":"Anne P.","family":"Nugent","sequence":"additional","affiliation":[{"name":"Institute for Global Food Security, Queen\u2019s University Belfast, Belfast BT9 5DL, UK"},{"name":"Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, D04 V1W8 Dublin, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7072-4202","authenticated-orcid":false,"given":"Albert","family":"Flynn","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0841-063X","authenticated-orcid":false,"given":"Breige A.","family":"McNulty","sequence":"additional","affiliation":[{"name":"Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, D04 V1W8 Dublin, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9030-7094","authenticated-orcid":false,"given":"Laura","family":"Kehoe","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland"},{"name":"School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4545-8651","authenticated-orcid":false,"given":"Michael","family":"Callanan","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4758-5328","authenticated-orcid":false,"given":"Janette","family":"Walton","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,2]]},"reference":[{"key":"ref_1","unstructured":"World Health Organisation (WHO) (2025, October 22). Ageing and Health. Available online: https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/ageing-and-health."},{"key":"ref_2","unstructured":"CSO (2025, October 22). Older Persons Information Hub. Available online: https:\/\/www.cso.ie\/en\/releasesandpublications\/hubs\/p-opi\/olderpersonsinformationhub\/ageingpopulation\/populationaged65\/."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1017\/S0029665115002037","article-title":"Ageing well: A review of sarcopenia and frailty","volume":"74","author":"Keevil","year":"2015","journal-title":"Proc. Nutr. Soc."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1100\/tsw.2001.58","article-title":"Accumulation of deficits as a proxy measure of aging","volume":"1","author":"Mitnitski","year":"2001","journal-title":"Sci. World J."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1093\/ageing\/afy169","article-title":"Sarcopenia: Revised European consensus on definition and diagnosis","volume":"48","author":"Bahat","year":"2019","journal-title":"Age Ageing"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"2636","DOI":"10.1016\/S0140-6736(19)31138-9","article-title":"Sarcopenia","volume":"393","author":"Sayer","year":"2019","journal-title":"Lancet"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"958","DOI":"10.1016\/j.clnu.2022.01.024","article-title":"ESPEN practical guideline: Clinical nutrition and hydration in geriatrics","volume":"41","author":"Volkert","year":"2022","journal-title":"Clin. Nutr."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"652","DOI":"10.1016\/j.mpmed.2024.08.006","article-title":"Frailty and sarcopenia","volume":"52","author":"Thompson","year":"2024","journal-title":"Medicine"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"e61","DOI":"10.3399\/bjgp18X700241","article-title":"Delaying and reversing frailty: A systematic review of primary care interventions","volume":"69","author":"Travers","year":"2019","journal-title":"Br. J. Gen. Pract."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"322","DOI":"10.3945\/ajcn.2010.29649","article-title":"Exercising before protein intake allows for greater use of dietary protein\u2013derived amino acids for de novo muscle protein synthesis in both young and elderly men","volume":"93","author":"Pennings","year":"2011","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"1148","DOI":"10.1007\/s12603-018-1139-9","article-title":"International Clinical Practice Guidelines for Sarcopenia (ICFSR): Screening, Diagnosis and Management","volume":"22","author":"Dent","year":"2018","journal-title":"J. Nutr. Health Aging"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"428","DOI":"10.1016\/j.tifs.2021.12.020","article-title":"Food proteins from animals and plants: Differences in the nutritional and functional properties","volume":"119","author":"Day","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1016\/j.jamda.2013.05.021","article-title":"Evidence-Based Recommendations for Optimal Dietary Protein Intake in Older People: A Position Paper From the PROT-AGE Study Group","volume":"14","author":"Bauer","year":"2013","journal-title":"J. Am. Med. Dir. Assoc."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1017\/S0029665118002744","article-title":"Nutritional challenges for older adults in Europe: Current status and future directions","volume":"78","author":"Kehoe","year":"2019","journal-title":"Proc. Nutr. Soc."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Kehoe, L., Walton, J., McNulty, B.A., Nugent, A.P., and Flynn, A. (2021). Energy, Macronutrients, Dietary Fibre and Salt Intakes in Older Adults in Ireland: Key Sources and Compliance with Recommendations. Nutrients, 13.","DOI":"10.3390\/nu13030876"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.jcgg.2015.05.003","article-title":"Changes during aging and their association with malnutrition","volume":"6","author":"Amarya","year":"2015","journal-title":"J. Clin. Gerontol. Geriatr."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1186\/1743-7075-8-68","article-title":"Skeletal muscle protein metabolism in the elderly: Interventions to counteract the \u2018anabolic resistance\u2019 of ageing","volume":"8","author":"Breen","year":"2011","journal-title":"Nutr. Metab."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"929","DOI":"10.1016\/j.clnu.2014.04.007","article-title":"Protein intake and exercise for optimal muscle function with aging: Recommendations from the ESPEN Expert Group","volume":"33","author":"Deutz","year":"2014","journal-title":"Clin. Nutr."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1017\/S0029665124007432","article-title":"Nutrition in the prevention and treatment of skeletal muscle ageing and sarcopenia: A single nutrient, a whole food, and a whole diet approach","volume":"84","author":"Granic","year":"2024","journal-title":"Proc. Nutr. Soc."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"3152","DOI":"10.1016\/j.tjnut.2025.07.005","article-title":"Understanding Dietary Protein Quality: Digestible Indispensable Amino Acid Score and Beyond","volume":"155","author":"Matthews","year":"2025","journal-title":"J. Nutr."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"749","DOI":"10.1016\/j.tjnut.2023.01.012","article-title":"Amino Acid Intake and Conformance With the Dietary Reference Intakes in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001\u20132018","volume":"153","author":"Berryman","year":"2023","journal-title":"J. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"723","DOI":"10.1111\/ggi.13239","article-title":"Current protein and amino acid intakes among Japanese people: Analysis of the 2012 National Health and Nutrition Survey","volume":"18","author":"Takimoto","year":"2018","journal-title":"Geriatr. Gerontol. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"773","DOI":"10.4162\/nrp.2025.19.5.773","article-title":"Trends in dietary amino acid intake and food sources among Korean adults: Data from the 2010\u20132022 Korea National Health and Nutrition Examination Survey","volume":"19","author":"Kim","year":"2025","journal-title":"Nutr. Res. Pract."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/j.jamda.2010.04.014","article-title":"Nutritional Recommendations for the Management of Sarcopenia","volume":"11","author":"Morley","year":"2010","journal-title":"J. Am. Med. Dir. Assoc."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"G\u00f3rska-Warsewicz, H., Laskowski, W., Kulykovets, O., Kudli\u0144ska-Chylak, A., Czeczotko, M., and Rejman, K. (2018). Food Products as Sources of Protein and Amino Acids-The Case of Poland. Nutrients, 10.","DOI":"10.3390\/nu10121977"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"103545","DOI":"10.1016\/j.jfca.2020.103545","article-title":"Amino acid profile of foods from the Portuguese Total Diet Pilot Study","volume":"92","author":"Motta","year":"2020","journal-title":"J. Food Compos. Anal."},{"key":"ref_27","first-page":"469","article-title":"Research Methods in Education. Sixth Edition\u2014By Louis Cohen, Lawrence Manion and Keith Morrison (Review)","volume":"55","author":"Maldonado","year":"2013","journal-title":"Br. J. Educ. Stud."},{"key":"ref_28","unstructured":"Food Standards Agency (2002). Food Portion Sizes, TSO. [3rd ed.]."},{"key":"ref_29","unstructured":"Food Standards Agency (2002). McCance and Widdowson\u2019s the Composition of Foods, Royal Society of Chemistry. [6th ed.]."},{"key":"ref_30","unstructured":"USDA (2018). USDA National Nutrient Database for Standard Reference, Legacy, April 2018, Agricultural Research Service, Nutrient Data Laboratory."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1433","DOI":"10.1038\/ejcn.2009.110","article-title":"Evaluation of a novel food composition database that includes glutamine and other amino acids derived from gene sequencing data","volume":"63","author":"Lenders","year":"2009","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.foodchem.2014.11.055","article-title":"Improving food composition data quality: Three new FAO\/INFOODS guidelines on conversions, data evaluation and food matching","volume":"193","author":"Charrondiere","year":"2016","journal-title":"Food Chem."},{"key":"ref_33","unstructured":"(2025, May 01). Canadian Nutrient File (CNF). Available online: https:\/\/food-nutrition.canada.ca\/cnf-fce\/?lang=eng."},{"key":"ref_34","unstructured":"Technical University of Denmark (2025, May 01). The Official Danish Food Composition Database. Available online: http:\/\/www.foodcomp.dk\/v7\/fcdb_default.asp."},{"key":"ref_35","unstructured":"(2025, May 01). Food Composition Database for Epidemiological Studies in Italy (BDA). Available online: https:\/\/bda.ieo.it\/?page_id=23&lang=en."},{"key":"ref_36","unstructured":"Office for Resources Policy Division, Science and Technology Policy Bureau (2025, May 01). Standard Tables of Food Composition in Japan. Available online: https:\/\/www.mext.go.jp\/en\/policy\/science_technology\/policy\/title01\/detail01\/1374030.htm."},{"key":"ref_37","unstructured":"FAO\/INFOODS (2025, May 01). Global Food Composition Database for Fish and Shellfish (uFiSh1.0). Available online: https:\/\/www.fao.org\/infoods\/infoods\/tables-and-databases\/faoinfoods-databases\/en\/."},{"key":"ref_38","unstructured":"National Institute of Nutrition, Indian Council of Medical Research, Department of Health Research, Ministry of Health & Family Welfare, and Government of India (2025, May 01). Indian Food Compositon Tables. Available online: https:\/\/www.researchgate.net\/profile\/Thingnganing-Longvah\/publication\/313226719_Indian_food_Composition_Tables\/links\/589328db92851c5457486b19\/Indian-food-Composition-Tables.pdf."},{"key":"ref_39","unstructured":"Chan, W., Brown, J., Church, S.M., and Buss, D.H. (1994). Miscellaneous Foods. Fourth Supplement to McCance & Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. [5th ed.]."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Chan, W., Brown, J., Church, S.M., and Buss, D.H. (1995). Meat Poultry and Game. Fifth Supplement to McCance & Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. [5th ed.].","DOI":"10.1039\/9781849732475"},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Chan, W., Brown, J., Church, S.M., and Buss, D.H. (1996). Meat Products and Dishes. Sixth Supplement to McCance & Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. [5th ed.].","DOI":"10.1039\/9781849732505"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Holland, B., Brown, J., and Buss, D.H. (1993). Fish and Fish Products. Third Supplement to the Fifth Edition of McCance and Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry.","DOI":"10.1039\/9781849732611"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Holland, B., Unwin, I.D., and Buss, D.H. (1992). Fruit and Nuts. First Supplement to the Fifth Edition of McCance and Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry.","DOI":"10.1039\/9781849732482"},{"key":"ref_44","unstructured":"Holland, B., Unwin, I.D., McCance, R.A., and Buss, D.H. (1989). Milk Products and Eggs. Fourth Supplement to McCance and Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry."},{"key":"ref_45","unstructured":"Holland, B., Welch, A., and Buss, D.H. (1992). Vegetable Dishes. Second Supplement to the Fifth Edition of McCance and Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry."},{"key":"ref_46","unstructured":"Holland, B., Welch, A., Unwin, I.D., Buss, D.H., Paul, A.A., and Southgate, D.A.T. (1995). McCance and Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry. [5th ed.]."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Holland, B., Widdowson, E.M., Unwin, I.D., and Buss, D.H. (1991). Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry.","DOI":"10.1039\/9781849732499"},{"key":"ref_48","unstructured":"Holland, B., Widdowson, E.M., Unwin, I.D., McCance, R.A., and Buss, D.H. (1988). Cereal and Cereal Products. Third Supplement to McCance and Widdowson\u2019s the Composition of Foods, HMSO, Royal Society of Chemistry."},{"key":"ref_49","unstructured":"Batt, C.A., and Tortorello, M.L. (2014). SINGLE CELL PROTEIN Mycelial Fungi. Encyclopedia of Food Microbiology, Academic Press. [2nd ed.]."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Bonke, A., Sieuwerts, S., and Petersen, I.L. (2020). Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea. Foods, 9.","DOI":"10.3390\/foods9040429"},{"key":"ref_51","unstructured":"Institute of Medicine (2011). Dietary Reference Intakes for Calcium and Vitamin D., The National Academies Press."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"671","DOI":"10.1016\/S0002-8223(21)02224-0","article-title":"Mean proportion and population proportion: Two answers to the same question?","volume":"89","author":"Kott","year":"1989","journal-title":"J. Am. Diet. Assoc."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Fagerland, M.W. (2012). t-tests, non-parametric tests, and large studies\u2014A paradox of statistical practice?. BMC Med. Res. Methodol., 12.","DOI":"10.1186\/1471-2288-12-78"},{"key":"ref_54","unstructured":"Pallant, J. (2010). SPSS Survival Manual: A Step by Step Guide to Data Analysis Using SPSS, Open University Press\/McGraw-Hill. [4th ed.]."},{"key":"ref_55","unstructured":"Medicine, I.o. (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids, The National Academies Press."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1016\/j.ajcnut.2025.04.017","article-title":"Evaluation of dietary protein and amino acid requirements: A systematic review","volume":"122","author":"Burstad","year":"2025","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"5379","DOI":"10.1002\/fsn3.1809","article-title":"Comprehensive overview of the quality of plant- and animal-sourced proteins based on the digestible indispensable amino acid score","volume":"8","author":"Herreman","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Moughan, P.J., and Lim, W.X.J. (2024). Digestible indispensable amino acid score (DIAAS): 10 years on. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1389719"},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Burd, N.A., McKenna, C.F., Salvador, A.F., Paulussen, K.J.M., and Moore, D.R. (2019). Dietary Protein Quantity, Quality, and Exercise Are Key to Healthy Living: A Muscle-Centric Perspective Across the Lifespan. Front. Nutr., 6.","DOI":"10.3389\/fnut.2019.00083"},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Phillips, S.M. (2017). Current Concepts and Unresolved Questions in Dietary Protein Requirements and Supplements in Adults. Front. Nutr., 4.","DOI":"10.3389\/fnut.2017.00013"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"885","DOI":"10.1016\/j.advnut.2023.04.004","article-title":"Tolerable Upper Intake Level for Individual Amino Acids in Humans: A Narrative Review of Recent Clinical Studies","volume":"14","author":"Elango","year":"2023","journal-title":"Adv. Nutr."},{"key":"ref_62","first-page":"248","article-title":"Protein intake and muscle function in older adults","volume":"18","author":"Deer","year":"2015","journal-title":"Curr. Opin. Clin. Nutr. Metab. Care"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1093\/advances\/nmy003","article-title":"Perspective: Protein Requirements and Optimal Intakes in Aging: Are We Ready to Recommend More Than the Recommended Daily Allowance?","volume":"9","author":"Traylor","year":"2018","journal-title":"Adv. Nutr."},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Im, J., Park, H., and Park, K. (2022). Dietary Essential Amino Acid Intake Is Associated with High Muscle Strength in Korean Older Adults. Nutrients, 14.","DOI":"10.3390\/nu14153104"}],"container-title":["Nutrients"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2072-6643\/18\/3\/487\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T05:15:03Z","timestamp":1770182103000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2072-6643\/18\/3\/487"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,2,2]]},"references-count":64,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2026,2]]}},"alternative-id":["nu18030487"],"URL":"https:\/\/doi.org\/10.3390\/nu18030487","relation":{},"ISSN":["2072-6643"],"issn-type":[{"value":"2072-6643","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,2,2]]}}}