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Food scientists hunting for biological “blood trail” left by muscles

Already at the age of 50, we begin to lose muscle mass (called sarcopenia), which increases our risk for diseases, resulting in a loss of quality of life and costing society dearly. But if we easily can screen all older people for degrees of sarcopenia, it will be possible to take preventative measures that could delay the condition and may prevent it from becoming debilitating. That is why researchers at the Department of Food Science (FOOD) at the University of Copenhagen are looking for a new biomarker that can detect the risk a person has for developing sarcopenia in a fast and cheap way.