By the age of 50, people begin to lose muscle mass (a process called sarcopenia), which increases our risk for diseases, resulting in reduced quality of life and costing society dearly. By screening 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 quickly and cheaply.
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