Studies link collagen to skin

In the 2009 film “Julie & Julia,” a blogger played by Amy Adams attempts to cook her way through Julia Child’s iconic tome “Mastering the Art of French Cooking.” When she encounters a recipe for aspic, she says, with a touch of sarcasm, “Aspic is sort of a beef-flavored Jell-O mold. Doesn’t that sound delicious?” But whether you like it or not, there’s one aspect of aspic that neither Julia nor Julie seemed to realize: A protein in this dish — collagen — may do wonders for your skin.

Although aspic isn’t on menus very often these days, folks are gobbling up collagen — the main structural protein of skin, connective tissues, tendons and cartilage — in supplement tablets, gummies and powders ($98 million worth this year).

The trend is fueled by small studies linking collagen supplementation to improved skin appearance, less-brittle nails and reduced pain from osteoarthritis. And folks hope it will reverse age-related collagen loss that causes wrinkles, crepey skin and weaker joints and muscles.

But your best bet, says the Cleveland Clinic, is:

— Eat foods containing the amino acids that are the building blocks of collagen in your body: chicken (skinless), fish, egg whites and nonfat dairy. The powdered collagen may not make it through your stomach acid, but food’s building blocks of collagen will!

— Get collagen-building vitamin C from fruits, red and green peppers and greens; and zinc and copper from nuts, whole grains and beans.

If you do take supplements, use hydrolyzed collagen powder, and make sure it’s sourced and manufactured reliably.