Protein and vegetarian diets

Marsh, Kate; Munn, Elizabeth A; Baines, Susan

doi:10.5694/mjao11.11492

Cited by 13 publications

(9 citation statements)

References 22 publications

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“…The detailed information indicated that processed red and poultry products, and bread, rolls and bread products were the main food group sources in the contribution of BCAAs. These findings should be taken into consideration when considering the quality of vegan, vegetarian and flexitarian diets due to the role of BCAAs in protein synthesis, which is widely described in the scientific literature [8,10,17,61,62,63]. BCAA content is generally higher in animal proteins than plant proteins [8,9], with the highest level in red meat [8].…”

Section: Discussionmentioning

confidence: 99%

“…To summarize, it should be stressed that the content of EAAs is analyzed in assessments of diet quality in terms of the capacity of the diet to provide needs for protein synthesis [9,69]. This is especially crucial in the assessment of non-meat diets due to increasing interest in vegetarianism and veganism [10,70,71,72,73,74]. Health professionals should encourage vegetarians to include a variety of protein-rich foods, such as whole grains; legumes; beans, split peas and baked beans; soy products; nuts and seeds [10].…”

Section: Discussionmentioning

confidence: 99%

“…Protein is a very important dietary macronutrient required for life [1,2,3,4,5,6] with various metabolic and physiologic functions, including the regulation of appetite, food intake, body weight, and body composition [7,8]. Its role in the regulation of blood pressure, glucose and lipid metabolism, bone metabolism, and the immune system [9,10] is also described in the scientific literature [9].…”

Section: Introductionmentioning

confidence: 99%

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Food Products as Sources of Protein and Amino Acids—The Case of Poland

et al. 2018

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The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a representative sample of 38,886 households (n = 99,230). This survey was organized, conducted and controlled by the Central Statistical Office, Social Surveys and Living Conditions Statistics Department in cooperation with the Statistic Office in Łódź based on the recording of expenditures, quantitative consumption, and revenues in budget books for one month. 91 food products from 13 food categories (e.g., meat and meat products, grain products) consisting of 42 food groups (e.g., red meat, milk, cheese) were analyzed to determine protein and amino acid intake from these products. Three categories delivered 80.9% of total protein (meat and meat products: 38.9%; grain products: 23.9%; and milk and dairy products: 18.1%). The branched-chain amino acids (BCAAs: leucine, isoleucine and valine) were delivered mainly by meat and meat products (39.9%; 41.3% and 37.4%, respectively). Meat and meat products were also the most important source for other essential amino acids (EAAs: lysine 49.2%, histidine 46.6%, threonine 44.7%, tryptophan 41.4%, phenylalanine 35.3%, and methionine 44.2%). In terms of the contribution of the non-essential or conditionally essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five clusters were identified to assess the impact of socio-demographic and economic factors on the protein supply. The largest impact was observed for respondent education, degree of urbanization, study month, and usage of agricultural land. The shares of animal food in total protein supply amounted to 66.5% in total population and varied from 56.4% to 73.6% in different clusters.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food Products as Sources of Protein and Amino Acids—The Case of Poland

et al. 2018

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“…Nitrogen concentrations were 6%-8% higher in kernels from small nuts ( Table 4). Nitrogen concentrations are correlated with protein concentrations in plant-foodstuffs [82], and nuts are often consumed as an important source of protein [21,[83][84][85]. Small kernels had 20%-29% higher calcium concentrations than large kernels (Table 4).…”

Section: Mineral Nutrient Concentrationsmentioning

confidence: 99%

Relationships between Nut Size, Kernel Quality, Nutritional Composition and Levels of Outcrossing in Three Macadamia Cultivars

Richards

Kämper

Trueman

et al. 2020

Plants

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Tree nuts play an important role in healthy diets, but their economic value and nutritional quality may be affected by their size and paternity. We assessed relationships between nut size and kernel recovery, the incidence of whole kernels, fatty acid composition and mineral nutrient concentrations in three macadamia cultivars, "Daddow", "816" and "A4". We determined to what extent differences in nut size and quality were the result of different levels of cross-or self-paternity. Small nuts of all cultivars had lower kernel recovery than large nuts, and small nuts provided lower incidence of whole kernels in "Daddow" and "A4". Small kernels had a lower relative abundance of the saturated fatty acid, palmitic acid, in all cultivars and higher relative abundance of the unsaturated fatty acid, oleic acid, in "Daddow" and "A4". Small kernels had higher concentrations of many essential nutrients such as nitrogen and calcium, although potassium concentrations were lower in small kernels. Most nuts arose from cross-pollination. Therefore, nut size and kernel quality were not related to different levels of cross-and self-paternity. Identified cross-paternity was 88%, 78% and 90%, and identified self-paternity was 3%, 2% and 0%, for "Daddow", "816" and "A4", respectively. Small macadamia kernels are at least as nutritious as large macadamia kernels. High levels of cross-paternity confirmed that many macadamia cultivars are predominantly outcrossing. Macadamia growers may need to closely inter-plant cultivars and manage beehives to maximise cross-pollination.Plants 2020, 9, 228 2 of 14 also a valuable source of calcium, iron and zinc, which can be absorbed insufficiently during phases of high dietary demand such as infancy, childhood, adolescence, pregnancy and breastfeeding [16][17][18][19][20][21].The fatty acid composition and nutrient concentrations of tree-nut kernels can vary greatly among cultivars [9,[22][23][24][25][26][27][28]. Fatty acid composition and nutrient concentrations can also vary within almond or pistachio cultivars because of differences in the pollen parentage of individual kernels [22][23][24][25]29,30]. For example, self-pollinated kernels of some almond cultivars have lower oleic:linoleic acid ratios than cross-pollinated kernels [25,29]. In addition, self-pollinated kernels of some almond, chestnut and hazelnut cultivars are smaller than cross-pollinated kernels [22,[31][32][33]. Such effects of the paternal genetic background on the size or quality of the embryo are termed "xenia", and xenic effects are common in fruit and nut crops [34]. Therefore, maximising both yield and human-health benefits may depend upon ensuring high levels of cross-pollination in tree-nut orchards.Relationships between kernel size, nutritional composition, and cross-or self-paternity are poorly understood for some nuts, including the subtropical tree nut, macadamia (Macadamia integrifolia, M. tetraphylla and hybrids). Macadamia flowers are bee-pollinated and partially self-incompatible [35][36][37][38][39][40][41][42]...

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“…Although dairy foods are the most common source of calcium, vegans find it in fortified foods such as fruit juices, vegetable beverages and breakfast cereals (8,9). A vegan diet can easily meet human dietary protein requirements with an adequate energy intake and through consumption of a variety of plant sources such as whole grains, legumes, grains, nuts and seeds; nevertheless, they can also use soy products and meat analogs as another source of protein (5,10). Requirements of omega-3 fatty acid, a nutrient found in fish, can be located in vegetal sources such as ground flaxseed or flaxseed oil, walnuts and canola oil (11,12).…”

Section: Introductionmentioning

confidence: 99%

Nutritional composition of common vegetarian food portions

Martí¹,

Ruste²,

Marques-Lopes³

2016

Nutr Hosp

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Introducción: una dieta vegetariana puede satisfacer las necesidades nutricionales si está bien planificada. En este sentido, los vegetarianos deben ser aconsejados para elegir alimentos alternativos a los productos de origen animal seleccionando el tamaño de porción adecuada de cada uno de ellos. El valor nutricional de las porciones de los alimentos vegetales tradicionales es bien conocido, sin embargo, el mercado vegetariano ofrece otros productos cuya composición química es menos conocida, ya que no son alimentos ampliamente consumidos por la población. Es necesario conocer tanto el contenido de nutrientes de las porciones de estos alimentos como la biodisponibilidad de estos nutrientes en la dieta vegetariana. Objetivos: este trabajo tiene como objetivo mejorar la información disponible sobre el aporte nutricional a la dieta de un adulto sano de las porciones de alimentos utilizados por la población vegetariana. Además, se discuten algunos puntos sobre la biodisponibilidad de los nutrientes más relevantes, y se proponen alternativas para mejorar su utilización. Métodos: los datos de composición de los alimentos veganos, por 100 g, se buscaron en bases de datos de composición de alimentos, y a partir de ellos se calculó la composición química de las porciones. Después, estos datos nutricionales se compararon con las ingestas dietéticas de referencia europeas para la población adulta, y se discutió la biodisponibilidad de los nutrientes más importantes.

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Protein and vegetarian diets

Cited by 13 publications

References 22 publications

Food Products as Sources of Protein and Amino Acids—The Case of Poland

Food Products as Sources of Protein and Amino Acids—The Case of Poland

Relationships between Nut Size, Kernel Quality, Nutritional Composition and Levels of Outcrossing in Three Macadamia Cultivars

Nutritional composition of common vegetarian food portions

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