“Protein Packing Products: The Nutritional Rationale” was presented at the 2013 Protein Trends & Technologies Seminar by Christine Steele, Ph.D., director, Science, Innovation & Education, Abbott Nutrition.
Abstract: Consumers see a “halo of health” surrounding protein foods and ingredients. Weight management and body shaping, muscle enhancement in athletes and prevention of sarcopenia (muscle loss with age) are primary benefits attributed to these nutrients. This presentation looked at the research behind such benefits as well as evolving support for a broader role for proteins in health and wellness.
Excerpt from the written summary of this presentation: “Skeletal muscle functions in mobility, balance and physical strength; generates heat (energy); and pro- vides a protein and amino acid pool to support survival during periods of metabolic stress,” stated Steele. Complete proteins are those containing all of the essential amino acids in amounts that meet human requirements to prevent deficiency. An incomplete protein is too low in one or more of the essential amino acids. Complementary proteins are a combination of proteins that, when added together, result in a complete protein, i.e., beans and rice. Legumes can be generally low in methionine and high in lysine, while grains are the opposite—so they complement each other to form a complete protein source if consumed together.
Protein quality is measured by a number of methods. Examples include Biological Value (BV); Protein Digestibility (PD); Net Protein Utilization (NPU); Protein Efficiency Ratio (PER); and Protein Digestibility Corrected Amino Acid Score (PDCAAS), Steele said. The FAO/WHO assesses protein quality with PDCAAS, where complete proteins have scores of 1.00 and include milk, egg and soy proteins. Recommend- ed daily requirements for adults are based on grams dietary protein per kilogram body weight per day and based on intended population (lifespan/age, pregnancy, etc.). For example, the Institute of Medicine recommends 0.8g/kg body weight per day for adults 19-59 years, which is approximately 65g per day of protein for a 180lb (82kg) individual, or approximately 47g per day for a 130lb (59kg) person. (See chart “Protein Consumption Recommendations.”)
Click here to view the written summary “Update on Protein Nutritional Attributes” of this presentation.
Click on the button below to download a PDF of Steele’s PowerPoint presentation “Protein Packing Products: The Nutritional Rationale”
