Increasing or maintaining leisure-time physical activity is associated with greater longevity in older adults, even those with obesity or functional limitations

This post includes a synopsis of a study published in the American Journal of Preventive Medicine 2011 Jan;40(1):39-46 and a recipe for Irish Kidney Soup.

Study title and authors:
Physical activity and mortality related to obesity and functional status in older adults in Spain.

Balboa-Castillo T, Guallar-Castillón P, León-Muñoz LM, Graciani A, López-García E, Rodríguez-Artalejo F.

Books:

Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/IdiPAZ, CIBER of Epidemiology and Public Health, Spain.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21146766

The study examined the association between change in leisure-time physical activity (LTPA) and mortality in older adults, and whether this association varied with obesity and functional limitations. Data was taken from 2732 people aged  over 60 years. Changes in LTPA from 2001 to 2003 were linked to all-cause mortality from 2003 to 2009.

The study found:
(a) Compared with people who were continually sedentary from 2001 to 2003, those who increased their LTPA had 34% lower mortality.
(b) Compared with people who were continually sedentary from 2001 to 2003, those who were continually active had 45% lower mortality.
(c) The results did not differ for those with obesity or functional limitations.

Balboa-Castillo concluded: Increasing or maintaining leisure-time physical activity is associated with greater longevity in older adults, even those with obesity or functional limitations. Given the high frequency of these disorders, the current results suggest that most older adults can benefit from an active lifestyle.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Irish Kidney Soup

Serves 8

Ingredients:

Food Mall: Lambs Kidneys

•1 1/2 lbs lamb kidneys;

•2 onions, coarsely chopped;
•2 carrots, sliced;
•1 or 2 tbsp lemon juice;
•10 whole black peppercorns;
•2 large sprigs thyme;
•1 bay leaf;
•8 cups beef or lamb stock;
•2 tbsp cooking fat;
•Sea salt and freshly ground black pepper to taste;

Preparation:
1.Prepare the kidneys by removing any membrane covering them, if present. Cut them in half lengthwise and cut around the fatty white core to remove it. Cut each kidney halves into thick slices.

2.Heat a stockpot over a medium heat, add the cooking fat and cook the onions, stirring occasionally, until they start to soften, about 6 minutes.

3.Add the kidney slices to the hot pot and brown them on each side.

4.Pour in the stock and add the whole peppercorns, thyme sprigs and bay leaf.

5.Bring to a boil, then reduce to a simmer and let simmer, covered, for about 3 hours.

6.Add the carrot slices in the last 45 minutes of cooking.

7.When the soup is ready, discard the thyme sprigs, the bay leaf and use a slotted spoon to remove most of the whole peppercorns.

8.Add 1 or 2 tablespoons lemon juice, to taste, taste for seasoning and enjoy.

Irish Kidney Soup