How resilient collagen contributes to healthy-looking skin
You may already know that collagen is one of the key contributors to youthful-looking skin[1], but did you know that the quality of your collagen is what really matters? This incredible protein plays a crucial role in maintaining the health and structure of various tissues in the body, including the skin. It is a major component of the skin's extracellular matrix [2], which provides strength, elasticity, and support.
Why is it important to take care of your collagen?
Every year from the age of 25, you lose 1% of your collagen, so it’s important to find ways to support its production. You’ll know when you have healthy collagen, as your skin often looks firmer, more lifted, and tighter. This is due to collagen’s role in providing strong scaffolding and maintaining skin structure.
As collagen begins to break down with age, lifestyle choices such as excessive alcohol consumption and poor diet, this can lead to fine lines, wrinkles, and dull, sagging skin.
Our 5 expert-approved foods to support healthy collagen
To support healthy-looking, resilient collagen, you should eat a healthy balanced diet. Below are a few of our favourite foods which contain a plentiful supply of protein. Our top tip? Combining a protein-rich diet with exercise such as resistance training [3] which can also help support your collagen production.
- Lean meats such as chicken and turkey
- Dairy such as Greek yoghurt and cottage cheese
- Legumes including lentils, pinto beans, and split peas
- Grains such as quinoa and buckwheat
- Nut butters such as peanut and almond
Sources:
[1] Collagen Supplements for Aging and Wrinkles: A Paradigm Shift in the Fields of Dermatology and Cosmetics. National Library of Medicine. January 2022. Hend Al-Atif.
[2] Cell-Extracellular Matrix Interactions in Normal and Diseased Skin. National Library of Medicine. April 2011. Fiona M. Watt.
[3] Dietary Protein Intake above the Current RDA and Bone Health: A Systematic Review and Meta-Analysis. Journal of the American Collage of Nutrition. Taylor C. Wallace, Cara L Frakenfeld,