If you like to eat your meat rare, you may want to cook it a little while longer as you get older. Our body loses its ability to extract the nutritional goodness from rare meat once we reach the age of 70 or so, a new study has discovered.
In fact, elderly rare meat eaters could become seriously deficient in essential nutrients as their body cannot absorb and process the goodness from the food, say researchers at the University of Clermont Auvergne in France.
This can lead to sarcopenia, which affects muscle mass and strength, and can lead to balance and movement problems.
Ten elderly volunteers—aged between 70 and 82—were given rare meat, cooked for five minutes at 55 degrees centigrade, or a well-done piece of meat, which had been cooked for 30 minutes at 90 degrees.
Those who ate the rare meat had lower blood markers that indicated poorer protein synthesis, the researchers found.
Eating rare meat doesn't seem to be a problem for younger people—but it's something the older person should forego, and instead choose to have their meat well-done.