Effects of Consuming Ounce-Equivalent Portions of Animal- vs. Plant-Based Protein Foods, as Defined by the Dietary Guidelines for Americans on Essential Amino Acids Bioavailability in Young and Older Adults: Two Cross-Over Randomized Controlled Trials

Modeled sustainability impacts of increasing pork consumption among adults in the United States

Introduction

Little is known about the role of pork in sustainable diet patterns, given that it is often aggregated with other animal proteins or not evaluated at all. To address this gap, this study modeled the sustainability impacts of replacing different protein foods with pork in a nationally representative sample of adults in the United States (US).

Methods

Data on dietary intake, greenhouse gas emissions (GHGE), cumulative energy demand, water scarcity footprint, land, pesticides, fertilizer nutrients, food prices, and diet quality were obtained from publicly available repositories. A food substitution model was constructed to evaluate the change in each sustainability impact when 1-3 servings of beef, poultry, seafood, eggs, or legumes were replaced by pork.

Results

Modeled substitution of beef with pork was associated with reductions in GHGE, land, pesticides, and fertilizer nutrients by 11-35%, and substitution of seafood with pork was associated with reductions in cumulative energy demand by 6% and diet cost by <1%. All other substitutions led to an increase in sustainability impacts of up to 5%, including all outcomes associated with substituting poultry, eggs, and legumes with pork.

Discussion

The US federal government can play an important role in improving data collection methods that distinguish between pork and other meats. This can facilitate further research to evaluate sustainability trade-offs, which can inform clinical practice and public policy to support informed food choices for consumers.

Perspective: Milk and Dairy Provide Affordable High-Quality Protein and Merit Inclusion in the Protein Foods Group

The United States Department of Agriculture (USDA) protein foods group includes meat, poultry, seafood, and several plant-based proteins-but not dairy. Yet milk, yogurt, and cheese provide affordable high-quality protein and multiple priority micronutrients. The present analyses compared dairy with Protein Group foods in terms of protein content and quality, nutrient density, and protein cost, using USDA nutrient composition databases and published national food prices. Protein quality was adjusted using Protein Digestibility Corrected Amino Acid Scores (PDCAAS). Nutrient density was assessed using the Nutrient Rich Food Index calculated per 100 kcal and per serving. Affordability was the cost of providing 1-oz equivalent of PDCAAS-corrected high-quality protein. Servings of milk, yogurt, and cheese provided 7 g of protein and were comparable with eggs and beans in terms of protein cost. The MyPlate 1-oz protein equivalency table ought to consider protein quality and ought to include dairy products as sources of dietary protein.

A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient-dense alternative

Noodles are usually rich in carbohydrates but lack essential nutrients such as protein, fiber, vitamins, and minerals, potentially causing metabolic problems if consumed in the long term. This review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient-dense alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fiber and beta carotene. Meanwhile, fortification is the addition of micronutrients to food products to restore or enhance levels of micronutrients that are not present in the food, which is usually done during the production process. However, substitution and fortification have their challenges. The substitution method usually causes a decrease in the physical quality of the noodles due to changes in the raw materials, thus reducing consumer acceptance of the final product. Meanwhile, fortified nutrients usually undergo considerable degradation during production, reducing their effectiveness. Further research and development should focus on new methods to help maintain physical quality while minimizing the loss of fortified or substituted nutrients. Technological approaches such as microencapsulation have proven effective in maintaining the stability of micronutrients such as L-5-methyltetrahydrofolate added during production. The methods of cold plasma, γ-irradiation, and multifrequency ultrasound, as well as the addition of xanthan gum and guar gum, are able to improve the moisture level, color, texture, elasticity, and chewiness, as well as consumer sensory acceptance. This technology enables manufacturers to meet customer demand for quality and nutritious noodle options.

Meals Containing Equivalent Total Protein from Foods Providing Complete, Complementary, or Incomplete Essential Amino Acid Profiles do not Differentially Affect 24-h Skeletal Muscle Protein Synthesis in Healthy, Middle-Aged Women

BACKGROUND

Dietary protein quality can be assessed by skeletal muscle protein synthesis (MPS) stimulation. Limited knowledge exists on how consuming isonitrogenous meals with varied protein qualities affects postprandial and 24-h MPS.

OBJECTIVES

We assessed the effects of protein quality and complementary proteins on MPS. We hypothesized that meals containing a moderate amount of high-quality, complete protein would stimulate postprandial and 24-h MPS. Meals containing two complementary, plant-based incomplete proteins would stimulate MPS less, and meals containing plant-based incomplete proteins at each meal, but complementary over 24 h would not stimulate MPS.

METHODS

This quasi-experimental study included a randomized, crossover design to assess protein quality and a nonrandomized low-protein control. We measured postprandial and 24-h MPS responses of healthy middle-aged women (n = 9, age 56 ± 4 y), to 3 dietary conditions: isonitrogenous meals containing 23 g protein/meal from 1) complete protein (lean beef), 2) 2 incomplete, but complementary protein sources (navy/black beans and whole wheat bread), and 3) single incomplete protein sources (black beans or whole wheat bread at 1 meal), but providing a complete amino acid profile over 24 h. In the low-protein group women (n = 8, 54 ± 5 y) consumed a single breakfast meal containing 5 g of protein. Venous blood and vastus lateralis samples were obtained during primed, constant infusions of L-[ring-13C6]phenylalanine to measure mixed muscle fractional synthetic rates (FSR).

RESULTS

Meals containing complete, complementary, or incomplete proteins did not differentially influence FSR responses after breakfast (P = 0.90) or 24 h (P = 0.38). At breakfast, the complete (P = 0.030) and complementary (P = 0.031) protein meals, but not the incomplete protein meal (P = 0.38), had greater FSR responses compared with the low-protein control meal.

CONCLUSIONS

Isonitrogenous meals containing a moderate serving of total protein from foods providing complete, complementary, or incomplete essential amino acid profiles do not differentially stimulate muscle protein synthesis after a meal and daily.

TRIAL REGISTRATION NUMBER

This clinical trial was registered at clinicaltrials.gov as NCT03816579. URL: https://www.

CLINICALTRIALS

gov/ct2/show/NCT03816579?term=NCT03816579&draw=2&rank=1.

Plant proteins: are they a good alternative to animal proteins in older people?

PURPOSE OF REVIEW

This review provides the latest insight into the impact of consuming plant-based protein for older people.

RECENT FINDINGS

According to the latest data, a healthy diet rich in plant-based-protein-rich-food could promote healthy aging. This health effect is partly because of the amino acid composition of proteins, as well as to the important constituents such as fiber and bioactive compounds found in the matrix. Furthermore, even though animal protein is more effective at stimulating muscle protein synthesis, a high consumption of plant protein (beyond 31 g/day) appears to enhance physical performance and reduce the risk of frailty in older individuals.

SUMMARY

Recent literature highlights numerous health benefits for older people associated with a substantial intake of plant-based vs. animal-based protein, both in preventing and mitigating chronic age-related diseases and reducing the risk of all-cause mortality. However, a high intake of plant-based protein-rich products could pose risks of malnutrition and fiber-related intestinal intolerances. Further research is needed to assess the risk-benefit ratio of a high consumption of plant proteins in older individuals before we can make robust recommendations on how far animal proteins can be healthfully replaced with plant proteins.