Best protein sources after 50: A longevity-focused guide

A 2025 randomized controlled trial in Frontiers in Nutrition confirmed what longevity researchers have suspected for years: the type — and distribution — of protein you eat after 50 matters as much as the total amount. Over 12 weeks, older women who consumed 1.2 g/kg/day of protein gained measurable muscle cross-sectional area in the calf and thigh, lost more fat mass, and improved handgrip strength compared with women eating the standard 0.8 g/kg/day RDA, even at identical calorie intake.

The reason is anabolic resistance. After 50, your muscles become increasingly deaf to the “build and repair” signal that dietary protein sends. A weak signal — from low-quality or poorly timed protein — gets ignored entirely. A strong signal — from the right sources, at the right dose — still triggers robust muscle protein synthesis.

This distinction is the difference between aging with strength and independence, or gradually losing the muscle mass that protects your metabolism, your bones, and ultimately your biological age — the central challenge of preventing sarcopenia.

What you’ll learn:

Which protein sources deliver the highest longevity benefit per serving
How leucine content and bioavailability determine whether your muscles respond
The animal vs plant protein debate through the lens of aging science
A practical meal framework to overcome anabolic resistance after 50

Quick answer

Source matters as much as quantity: After 50, anabolic resistance means your muscles need leucine-rich, high-DIAAS protein to trigger muscle building — not just more grams - The leucine threshold is 2.8–3 g per meal: Fish, eggs, dairy, and poultry reliably cross this threshold; most plant sources alone do not

Key facts

Source matters as much as quantity: After 50, anabolic resistance means your muscles need leucine-rich, high-DIAAS protein to trigger muscle building — not just more grams
The leucine threshold is 2.8–3 g per meal: Fish, eggs, dairy, and poultry reliably cross this threshold; most plant sources alone do not
The longevity-optimal approach is hybrid: ~65% plant protein for metabolic and anti-inflammatory benefits, ~35% animal protein for muscle preservation
Protein directly affects biological age: Serum albumin, creatinine, inflammatory markers, and glucose metabolism — all influenced by protein quality — feed into biological age calculators
Distribution beats total: 25–30+ g at each of three meals outperforms 90 g piled into dinner alone — with pre-sleep casein as a useful bonus lever

Why protein source matters more than quantity after 50

If you’ve already read our guide on how much protein you need after 40, you know the target: 1.2 to 1.6 g per kilogram of body weight daily (roughly 0.55 to 0.73 g per pound), depending on activity level and health status. But hitting that number with low-quality sources is like filling a premium car with the wrong fuel — the tank is full, but the engine doesn’t run well.

The core problem: After 50, your muscles require a higher leucine threshold — roughly 2.8 to 3 g per meal — to trigger muscle protein synthesis. Most plant proteins and many processed foods fall below this threshold per typical serving.

Anabolic resistance explained

In your 20s, as little as 10 g of essential amino acids triggered a full muscle-building response. By 50, that same dose produces a blunted, incomplete response. Researchers call this anabolic resistance, and it’s driven by:

Reduced mTOR activation — the molecular switch for muscle growth becomes less sensitive
Lower muscle blood flow — fewer amino acids reach the muscle fibers
Increased splanchnic extraction — the gut and liver capture more amino acids before they reach muscles
Chronic low-grade inflammation — elevated hs-CRP and other markers interfere with protein signaling

The practical implication: after 50, you need protein sources that deliver a concentrated dose of essential amino acids — especially leucine — in a highly digestible form. A 2025 review in Nutrients quantified the gap: older adults require nearly double the per-meal protein dose of younger adults (0.4 g/kg vs 0.24 g/kg) to maximize muscle protein synthesis.

The science of protein quality for aging

Not all proteins are created equal. Three factors determine how effectively a protein source supports your aging muscles.

DIAAS: the gold standard for protein quality

The Digestible Indispensable Amino Acid Score (DIAAS) replaced the older PDCAAS system and measures how well your body actually absorbs and uses a protein’s amino acids. For adults over 50, DIAAS matters more than raw protein grams because it accounts for real-world digestibility.

Protein Source	DIAAS Score	Protein per Serving	Leucine per Serving
Whey protein isolate	1.09	25 g (1 scoop/30 g)	2.7 g
Eggs (whole)	1.13	12 g (2 large)	1.1 g
Chicken breast	1.08	31 g (4 oz/113 g)	2.4 g
Salmon	1.04	29 g (4 oz/113 g)	2.2 g
Greek yogurt	1.02	20 g (1 cup/245 g)	1.8 g
Beef (lean)	1.00	26 g (3.5 oz/100 g)	2.1 g
Cottage cheese	0.97	14 g (1/2 cup/113 g)	1.4 g
Soy (tofu, firm)	0.90	15 g (1/2 cup/126 g)	1.1 g
Lentils (cooked)	0.58	9 g (1/2 cup/99 g)	0.6 g
Peanut butter	0.46	7 g (2 tbsp/32 g)	0.5 g

Leucine: the master switch

Leucine is the single amino acid most responsible for activating mTOR and triggering muscle protein synthesis. The leucine threshold — the minimum amount needed per meal to “switch on” muscle building — increases with age:

Under 30: ~1.5 g leucine per meal
30–50: ~2.0 g leucine per meal
Over 50: ~2.8–3.0 g leucine per meal

This threshold is why food choice matters. A serving of lentils (0.6 g leucine) simply cannot trigger the same muscle-building response as a serving of chicken breast (2.4 g leucine), regardless of total protein content. A 2025 Nutrients review put the daily leucine target for older adults at roughly 78.5 mg/kg — more than double the current RDA-derived intake.

Importantly, a 2025 GeroScience trial in older women found that resistance training combined with adequate total protein increased basal muscle protein synthesis and reversed frailty, while added leucine supplementation on top of optimized protein intake provided no further benefit. The signal comes from enough whole-protein leucine and mechanical loading — not isolated leucine powder.

Protein and longevity: what the research says

The relationship between protein and aging is nuanced. A landmark 2014 Cell Metabolism study by Levine and colleagues found that adults aged 50–65 reporting high protein intake had a 75% increase in all-cause mortality and a 4-fold increase in cancer-related mortality over the subsequent 18 years — but these associations were largely driven by animal protein and were abolished or attenuated when the protein came from plant sources. After age 65, the same pattern flipped: higher protein intake was associated with lower mortality and better preserved IGF-1 levels.

A 2025 analysis in Nature Communications (University of Sydney, Charles Perkins Centre), covering food-supply data from 101 countries over six decades, added a population-level correlate: national plant-based protein availability was associated with longer adult life expectancy after controlling for wealth and total calorie supply.

The key insight: protein source and timing matter more than blanket restriction. Research from the American Journal of Clinical Nutrition showed that midlife adults who maintained adequate protein from diverse sources — with an emphasis on fish, legumes, and dairy — had the highest rates of healthy aging.

The 10 best protein sources for longevity after 50

Ranked by a composite score of DIAAS, leucine content, anti-inflammatory properties, and supporting longevity research.

1. Wild-caught salmon and fatty fish

Why it ranks #1: Salmon delivers 29 g of complete protein per 4 oz (113 g) serving with 2.2 g of leucine — above the threshold when paired with a second high-leucine source. But the longevity advantage goes beyond amino acids. Omega-3 fatty acids (EPA and DHA) reduce chronic inflammation, lower triglycerides, and have been shown to slow biological aging at the telomere level.

Longevity bonus: A 2024 JAMA Internal Medicine study found that adults consuming 2+ servings of fatty fish weekly had 17% lower all-cause mortality. The anti-inflammatory effect directly counteracts the chronic inflammation that worsens anabolic resistance.

Best choices: Salmon, sardines, mackerel, trout, herring

How to use it: 2–3 servings per week. One 4 oz (113 g) portion at lunch or dinner contributes to the leucine threshold and provides roughly 1.5 g of omega-3s.

2. Eggs (whole, with yolk)

Why it ranks high: Eggs have the highest DIAAS score (1.13) of any whole food — meaning virtually every gram of protein is absorbed and used. Two large eggs deliver 12 g of protein with all essential amino acids in optimal ratios. The yolk contains vitamin D, choline, and selenium — all critical for aging adults.

Longevity bonus: Choline (147 mg per egg) supports methylation and helps regulate homocysteine levels, a biomarker linked to cardiovascular aging and cognitive decline. Most adults over 50 fall short of the recommended choline intake.

How to use it: 2–3 eggs at breakfast, combined with another protein source (such as Greek yogurt) to reach the leucine threshold. Don’t discard yolks — they contain most of the micronutrients.

3. Greek yogurt and fermented dairy

Why it matters: Greek yogurt packs 20 g of protein per cup (245 g), largely as whey and casein — both highly bioavailable with strong leucine content (1.8 g per serving). The fermentation process adds probiotics that support gut health, which in turn improves protein absorption.

Longevity bonus: Fermented dairy consumption is a common thread across Blue Zones. The combination of protein, calcium, probiotics, and vitamin K2 supports bone density, gut microbiome diversity, and metabolic health — all of which decline sharply after 50.

How to use it: 1 cup at breakfast or as a snack. Choose plain, full-fat or low-fat varieties without added sugar. Add nuts and berries for a complete anti-aging meal.

4. Chicken and turkey breast

Why it works: Lean poultry delivers 31 g of protein per 4 oz (113 g) with 2.4 g of leucine — consistently above the anabolic threshold. It’s low in saturated fat, affordable, and versatile.

Longevity consideration: While poultry lacks the omega-3 benefit of fish, it also lacks the potential inflammatory load of red meat. For daily protein needs, it’s a reliable baseline source.

How to use it: 1 serving at lunch or dinner. Pair with vegetables and olive oil for an anti-inflammatory meal pattern that mirrors the Mediterranean approach.

5. Cottage cheese

Why it’s underrated: Cottage cheese is rich in casein, a slow-digesting protein that provides a sustained amino acid release. One cup (226 g) delivers 28 g of protein with 2.8 g of leucine. The slow digestion makes it particularly effective before bed, when overnight fasting would otherwise accelerate muscle breakdown.

Longevity bonus: A 2025 Nutrients review highlighted that 40 g of pre-sleep casein or whey protein can activate overnight muscle protein synthesis after resistance exercise — a practical intervention validated in multiple trials from Maastricht University.

How to use it: 1 cup before bed, or a smaller portion combined with whey protein to reach ~40 g total. Add cinnamon or a handful of walnuts for flavor and micronutrients.

6. Legumes and lentils (combined approach)

Why they deserve a spot: Despite lower DIAAS scores and leucine content, legumes bring something animal proteins cannot: fiber, polyphenols, and resistant starch. These compounds feed beneficial gut bacteria, reduce inflammation, and improve insulin sensitivity — all factors that influence your biological age.

The combination strategy: Legumes alone won’t hit the leucine threshold. But combined with grains (rice + beans), dairy (lentil soup + yogurt), or used as a partial replacement for meat, they add powerful longevity benefits.

Longevity bonus: Every 20 g increase in daily legume intake has been associated with a 6–7% reduction in all-cause mortality in pooled observational data. Legumes are the single most consistent dietary predictor of longevity across all Blue Zones studied.

How to use it: 1/2 cup (99 g) at 1–2 meals, always combined with a complementary protein source.

7. Lean beef (in moderation)

Why it’s included: Lean beef provides 26 g of protein per 3.5 oz (100 g) with 2.1 g of leucine, plus heme iron, zinc, B12, and creatine — nutrients that become harder to obtain and absorb after 50. Creatine in particular supports both muscle function and cognitive health. A 2025 Nutrients review noted that a beef-based meal can produce roughly 47% higher postprandial muscle protein synthesis rates than an equivalent vegan meal in older adults, with ~25% higher plasma leucine.

Longevity caveat: Large observational studies associate high red meat intake (>3 servings/week) with increased cardiovascular and cancer risk — a pattern especially pronounced in midlife (50–65) in the Levine analysis. Moderate intake (1–2 servings/week) of lean, unprocessed beef shows a much weaker signal and provides nutrients difficult to obtain from other sources.

How to use it: 1–2 servings per week. Choose grass-fed when possible (higher omega-3 content). Avoid processed meats entirely — the longevity data on processed meat is consistently negative.

8. Soy foods (tofu, tempeh, edamame)

Why soy stands out among plants: Soy is the only plant protein with a DIAAS score approaching animal sources (0.90). Tempeh and edamame deliver 15–20 g of complete protein per serving with all essential amino acids. Soy isoflavones also act as mild phytoestrogens, which may benefit bone density in postmenopausal women.

Longevity bonus: Japanese and Okinawan diets — among the longest-lived populations — feature daily soy consumption. Isoflavones have demonstrated anti-inflammatory and antioxidant effects in clinical trials.

How to use it: Tempeh or firm tofu at 1–2 meals per week. Edamame as a snack (1 cup = 17 g protein, 1.3 g leucine).

9. Whey protein (strategic supplementation)

Why it’s useful after 50: Whey protein isolate has the highest leucine concentration of any protein source — 2.7 g per 25 g serving. It’s rapidly absorbed, making it ideal post-exercise when muscle protein synthesis rates peak. For older adults who struggle to eat enough whole food protein, one daily whey shake can close the gap.

Longevity consideration: Whey is a supplement, not a replacement for whole food. Use it strategically — post-workout or when a meal falls short of the leucine threshold — rather than as a dietary staple.

How to use it: 1 scoop (25–30 g) post-exercise, mixed with water or milk. If you regularly miss breakfast protein, a morning shake is a practical solution.

10. Nuts, seeds, and nut butters

Why they’re a supporting player: Nuts and seeds won’t hit the leucine threshold alone, but they provide healthy fats, magnesium, vitamin E, and polyphenols that support cardiovascular health and reduce inflammation. Pumpkin seeds are particularly rich in leucine among plant sources.

Longevity bonus: Pooled analyses in major journals including BMC Medicine and the New England Journal of Medicine have found that daily nut consumption (about 1 oz/28 g) is associated with a 20% reduction in all-cause mortality. The benefit is largely driven by improved lipid profiles and reduced oxidative stress.

How to use it: 1 oz (28 g) daily as a snack or added to meals. Combine with higher-protein sources to reach the leucine threshold.

Animal vs plant protein: what aging science actually shows

The debate between animal and plant protein misses the point when viewed through a longevity lens. The evidence supports a hybrid approach — and here’s why.

The animal protein advantage for muscle

Animal proteins consistently outperform plant proteins for muscle protein synthesis in adults over 50. A 2025 Nutrients review reported that beef-based meals produced roughly 47% higher postprandial muscle protein synthesis rates than matched vegan meals in older adults.

The reasons are straightforward:

Higher DIAAS scores (better digestibility)
Higher leucine density per serving
Complete amino acid profiles without combining
Faster absorption kinetics

The plant protein advantage for longevity

Plant-heavy diets consistently show lower rates of cardiovascular disease, cancer, and all-cause mortality in observational studies. A 2025 Nature Communications study of 101 countries confirmed that national plant-based protein availability tracked with longer adult life expectancy. The mechanisms include:

Fiber: feeds anti-inflammatory gut bacteria
Polyphenols: reduce oxidative stress
Lower saturated fat: improves lipid profiles
Alkaline load: may help preserve muscle and bone
Kidney preservation: plant-dominant patterns reduce long-term kidney strain

The longevity-optimal balance

The emerging consensus from researchers including Valter Longo and the Harvard School of Public Health points to:

~65–70% of protein from plant sources (legumes, soy, nuts, grains) for longevity and metabolic benefits
~30–35% from high-quality animal sources (fish, eggs, dairy) to ensure the leucine threshold is met and prevent sarcopenia
Minimize processed meat — the longevity data is unambiguously negative
Increase fish relative to red meat — the omega-3 and inflammation benefit compounds over decades

This balance is remarkably close to the traditional Mediterranean and Okinawan dietary patterns — the two dietary models most consistently associated with extreme longevity.

The leucine-optimized meal framework

Knowing which foods to eat is only half the solution. When and how you distribute protein across the day determines whether your muscles actually respond.

The 30-30-30 rule

For adults over 50, aim for at least 30 g of protein containing at least 3 g of leucine at each of your three main meals. This ensures you cross the anabolic threshold at every eating opportunity — rather than having one high-protein meal and two inadequate ones. A 2025 harmonized analysis of eight community-dwelling cohorts found that very few older adults currently hit this distribution, and those who did retained more lean mass and physical function.

Meal	Sample Menu	Protein	Leucine
Breakfast	2 eggs + 1 cup Greek yogurt + berries	32 g	2.9 g
Lunch	4 oz (113 g) salmon + quinoa + vegetables	35 g	2.5 g
Dinner	4 oz (113 g) chicken + lentils + olive oil	40 g	3.0 g
Snack	1 oz (28 g) almonds + 1/2 cup (113 g) cottage cheese	21 g	1.9 g
Total		128 g	10.3 g

For a 154 lb (70 kg) adult, this delivers 1.83 g/kg — well within the optimal range for muscle preservation and longevity.

Why meal timing matters

Research from the University of Texas and corroborated in 2025 reviews shows that “pulse feeding” — concentrating protein at two or three meals — produces superior muscle protein synthesis compared to spreading the same total evenly across six small meals or grazing. Your muscles need a concentrated dose to overcome the anabolic threshold.

The most critical window is breakfast. Most adults front-load carbohydrates at breakfast and back-load protein at dinner. Reversing this pattern — aiming for 30+ g at breakfast — significantly improves 24-hour muscle protein synthesis rates. For a complete breakdown of optimal protein timing and meal distribution after 40, see our dedicated guide.

A second window worth using: pre-sleep. A 2025 Nutrients review confirmed that 40 g of casein or whey protein before bed — particularly on training days — activates overnight muscle protein synthesis and offsets the catabolic drift of the fasting night.

Protein sources and biological age markers

The protein sources you choose directly influence several biomarkers used to calculate biological age.

Serum albumin

Albumin is one of the nine biomarkers in the PhenoAge calculator — and it’s directly determined by protein intake and liver function. Low serum albumin (below 4.0 g/dL) is one of the strongest predictors of mortality in adults over 50. Centenarian studies consistently show that the longest-lived individuals maintain albumin levels above 4.3 g/dL.

Adequate protein intake from high-quality sources — particularly those containing the full spectrum of essential amino acids — is the primary dietary driver of serum albumin levels.

Creatinine and kidney function

Creatinine, another biological age biomarker, reflects both muscle mass and kidney function. Adequate protein supports healthy muscle mass (which produces creatinine), while the type of protein matters for kidney health. Plant-dominant protein patterns place less stress on the kidneys than exclusively animal-based diets — supporting the hybrid approach.

Inflammatory markers

Your protein source directly affects hs-CRP, white blood cell count, and other inflammatory markers used in biological age calculations. Fish and plant proteins tend to lower inflammation, while excessive red and processed meat intake raises it — a pattern examined in depth in our carnivore diet and aging review. This is one reason why the same total protein intake can produce different biological age results depending on the source.

Glucose and insulin metabolism

High-quality protein improves glucose control by slowing carbohydrate absorption and supporting insulin sensitivity. The effect is particularly strong with legume-based proteins and dairy, both of which have demonstrated improvements in HbA1c and fasting glucose in clinical trials.

How SuperAge helps you optimize protein for longevity

Tracking protein quality and its impact on your biological age requires connecting multiple data points — from blood work to daily habits. SuperAge bridges this gap.

Biological age tracking from blood biomarkers

SuperAge calculates your biological age using clinically validated algorithms including PhenoAge and KDM. Several of the biomarkers these calculators use — serum albumin, creatinine, glucose, hs-CRP — are directly influenced by your protein choices. By tracking your biological age over time, you can see whether your dietary changes are actually moving the needle.

Body composition monitoring

Through Apple Health integration, SuperAge tracks lean body mass trends, body fat percentage, and muscle-related metrics from your Apple Watch and connected devices. This gives you objective feedback on whether your protein strategy is preserving muscle mass — the ultimate goal.

Personalized insights

SuperAge doesn’t just show you numbers. It identifies which biomarkers are driving your biological age up and provides actionable recommendations. If low albumin or declining muscle metrics are aging you faster, the app flags it and points you toward targeted dietary changes.

Frequently asked questions

Is plant protein enough to prevent muscle loss after 50?

Plant protein alone can maintain muscle, but it requires careful planning. You need roughly 20–30% more total plant protein to match the muscle-building effect of animal protein, and you must combine sources to ensure complete amino acid profiles and adequate leucine. A hybrid approach — primarily plant-based with strategic animal protein — provides the best results for both muscle preservation and longevity.

How much protein should a 50-year-old woman eat daily?

Current evidence supports 1.2 to 1.6 g per kg of body weight daily for adults over 50, regardless of sex. For a 143 lb (65 kg) woman, that’s 78 to 104 g per day, distributed across 3 meals with at least 25–30 g per meal. A 2025 randomized trial in women aged 60–75 demonstrated that 1.2 g/kg/day improved muscle cross-sectional area, handgrip strength, and body composition compared with the 0.8 g/kg RDA over 12 weeks. Women may need extra attention to calcium-rich protein sources (dairy, fortified soy) for bone health.

Is too much protein bad for your kidneys after 50?

For adults with healthy kidney function, protein intakes up to 2.0 g/kg/day show no evidence of kidney damage. However, if you have existing kidney disease or reduced kidney function (eGFR below 60), consult your healthcare provider before increasing protein. Regular creatinine and eGFR monitoring is advisable for anyone over 50 on a high-protein diet.

Should I take protein supplements after 50?

Whole food should always be the primary protein source. Supplements like whey protein isolate are useful when you cannot meet your protein needs through food alone — for example, low appetite, dental issues, or post-exercise recovery. One scoop post-workout can effectively close the leucine gap, but it should complement, not replace, a protein-rich diet. Isolated leucine supplementation on top of already-adequate protein shows no additional benefit, according to a 2025 GeroScience trial.

Does the timing of protein matter for muscle preservation?

Yes. Distributing protein evenly across meals (25–30+ g each) produces significantly better muscle protein synthesis than consuming the same total amount in one or two meals. Breakfast is the most commonly skipped protein opportunity — adding 30 g of protein at breakfast has been shown to improve 24-hour muscle protein balance. A pre-sleep dose of 30–40 g of casein or whey is a validated second lever, especially on training days.

Key takeaways

Source matters as much as quantity: After 50, anabolic resistance means your muscles need leucine-rich, high-DIAAS protein to trigger muscle building — not just more grams
The leucine threshold is 2.8–3 g per meal: Fish, eggs, dairy, and poultry reliably cross this threshold; most plant sources alone do not
The longevity-optimal approach is hybrid: ~65% plant protein for metabolic and anti-inflammatory benefits, ~35% animal protein for muscle preservation
Protein directly affects biological age: Serum albumin, creatinine, inflammatory markers, and glucose metabolism — all influenced by protein quality — feed into biological age calculators
Distribution beats total: 25–30+ g at each of three meals outperforms 90 g piled into dinner alone — with pre-sleep casein as a useful bonus lever

Start optimizing your protein strategy today

The protein choices you make after 50 don’t just affect how you look or feel — they directly influence how fast you age at the cellular level. Every meal is a signal to your muscles: rebuild, or break down.

Ready to see the impact? Download SuperAge and start tracking the biomarkers that protein directly influences — from serum albumin to biological age.

For a narrower decision guide, see Protein per meal after 50: how much triggers muscle synthesis?.

References

Evidence checked June 7, 2026: Frontiers in Nutrition 2025 trial; Nutrients 2025 review; Nature Communications 2025 protein-supply analysis; ESPEN geriatric nutrition guideline; National Academies protein DRI table.

Ishaq et al. — Role of protein intake in maintaining muscle mass composition among elderly females suffering from sarcopenia. Frontiers in Nutrition, 2025
Harris S, DePalma J, Barkoukis H — Protein and Aging: Practicalities and Practice. Nutrients, 2025;17(15):2461
Levine et al. — Low protein intake is associated with a major reduction in IGF-1, cancer, and overall mortality in the 65 and younger but not older population. Cell Metabolism, 2014
Nature Communications (2025) — Associations between national plant-based vs animal-based protein supplies and age-specific mortality in human populations
PROT-AGE Study Group and ESPEN — Protein recommendations for older adults (1.0–1.2 g/kg/d minimum; 1.2–1.5 g/kg/d with illness)
GeroScience (2025) — Resistance training, but not leucine, increased basal muscle protein synthesis and reversed frailty in older women consuming optimized protein intake
Maastricht University research — Pre-sleep casein/whey protein ingestion and overnight muscle protein synthesis in older adults
BMJ/meta-analyses — Legume consumption and all-cause mortality
BMC Medicine / New England Journal of Medicine — Nut consumption and mortality meta-analyses
JAMA Internal Medicine (2024) — Omega-3 fatty fish consumption and all-cause mortality
American Journal of Clinical Nutrition — Dietary protein intake in midlife in relation to healthy aging
Frontiers in Nutrition (2025) — Dietary protein intake, protein sources & distribution patterns in community-dwelling older adults: harmonized analysis of eight studies

Last updated: April 20, 2026. This article is regularly reviewed to ensure accuracy.

The information provided does not replace professional medical advice. Consult your healthcare provider before starting any supplementation or making significant dietary changes.