Vernon ABSTRACT
capita North supply American
protein
R Young
and Plant
Peter
protein on
L Pellett
foods a worldwide sources contribute basis of 65% and 32% are ofthe in discussed per the generally fruits, most and important oil-seed divided nuts. In groups legumes. into the cereals, context are cereal vegetables of human grains (including protein and food legumes), nutrition, legumes, the in-
of protein region.
These
protein
in relation
quirements, teins acids review
to their
and
amino
acid
protein
content,
quality.
human
Mixtures
amino
of
acid
plant
repro-
cluding
dietary
The
or animal
world
supplies
are
of protein
difficult
that
are derived
but
from
their
either
approximate
plant
can
for
serve
meeting ends
as a complete
human a list of with
and
physiological a series
well-balanced
requirements. of myths
source
and realities
of amino
This short con-
sources
to estimate,
amounts
are given
in Table supply
for
1. On a global
of edible protein. portion
basis,
The of the
plants
cereal worlds
provide
grains, food
cerning
tion and professional
the relationship
a list of some and informed l203S-
between
nutritional
plant
issues consumer.
protein
and Am J
human
to the
nutrihealth
a substantial
of concern
hand, in per
between
C/in
Nuir
contribute However,
supplies
per
availability
sources
1994;59(suppl):
l2S.
marked (Table
protein
KEY
mentation, score,
WORDS
nutritional timing,
Amino
digestibility,
acids,
limiting
requirements.
nitrogen, amino balance, acid,
protein,
amino lysine
compleacid
and
developing
regions
example.
quality,
animal products supply 70% of the food the equivalent figure is 20% for the populations and
in rural
East,
may
areas
approach
of India
much
and
lower
Indonesia.
levels
In the
for that
many the
as
United
Introduction Plants
constitute tein, essential
consumption
made by plant
survey
protein groups
data
and
(Table
for the
3) show
daily population
contriintake
harvesters
of carbon, utilizable therefore, household
of solar
vitamins, energy that with the
energy
minerals, for plant bulk
and
they
profood have
bution
to the
estimated
protein
a whole.
3 is the pattern
lysine. sulfur across is constant
ofintake
amino all age
ofthe
acids, groups.
indispensable
threonine, and
surprising, global
the
food
energy been
century that have
intake major
we
and players
it will is be
most
needs. course
before or
Indeed, of human
the turn crop by
plants history
of the
have ( 1).
next
in shaping
anticipated using, to
Furthermore,
been
indirectly,
products addition,
be used to meet human needs, it has been a popular view, and one that was echoed at the Second International Congress on Vegetarian Nutrition, to recommend significant reductions in the
amounts their direct of cereals use as and foods legumes for humans. used for feed and to the increase potential Furthermore,
tailored
specifications
the
deletion,
derstanding responsible nutritional fective of plant
or modification
of for value manipulation foods the genetic encoding of grains, (4). in Western-type
of genes
organization seed for storage
an increased
of it is likely be amenable contribution that
ungenes the
regulation
health
benefits
of this
shift
in the
composition
of human
diets
example,
to ef-
have received considerable attention in recent years and this topic was also a major focus of interest at the Congress. Therefore, the nutritional aspects
of diets
Additionally, diets
increased been
of plant
based mainly
foods
on
and
plant
the protein
sources
nutritional
deserve our
adcon-
recommended
as a
way
to reduce
the
risk
of chronic
in brief,
diseases
the role
(5).
For
these
food
reasons
proteins
equacy sideration.
it is pertinent in human
to consider, nutrition.
of plant
To assess needs
role under
of plant various
proteins conditions
in meeting we should
the first
of human
Quantitative Throughout
cies for food
importance history,
and at
crops
tion,
From
the Clinical
of and the
Research
Department
Center
Massachusetts of
and Laboratory
Institute Human Nutrition,
of Human
of University
Nutriof
School
Science,
Technology,
some been
3000
plant
spefor are
1994
Cambridge, Massachusetts
2
least
I 50
at Amherst.
commercial depends
Am J Cli,z
purposes. on
Nutr
However,
Reprints
not available.
Institute
Address
correspondence
Cambridge,
to VR Young,
MA 02142.
EI8-
approximately
20 different
613,
Massachusetts
of Technology.
1994:59(suppl):1203S-l2S.
American
Society
for
Clinical
Nutrition
I 2035
12045 TABLE
Energy
YOUNG
AND
PELLETT
1
and protein supplies per capita per day for selected geographic
TABLE
Protein
and economic
regions
for 1989
Animal protein
g
(female)
Total protein Plant protein
in the United
States
Proteins Amino acids2
Energy
kca! (Mi)
Carbohydrate
%
Total
Age group protein Plant
Meat,
poultry.
fish
Grain
products Ly Saa
Png/g
Thr protein 40 40 39 39 38
Try
Region Developing Far East Middle East Africa Latin America Economic class
Least developed
73 75 67 72
14 II 17 12
61 59 78 58
gid 42
68 65 65 59
gld 27
33 30 29 32
55
154 183 191 48
69
69 72 71 68
31 35 35 34 34
12 12 12 12 12
65
76 74 53 51 48 50 67
29
9 11 61 60 73 66 25
68
52 58
104
57
83 81 42 42 34 33 65
(10.08)
(14.30) (14.46) (15.27) (13.56)
Based
Ly.
on US Department
lysine: Saa, sulfur amino
Food threonine:
Consumption Try.
Data tryptophan.
(reference
7).
2
103 110 98 71
2710(11.34)
Based
on FAO/Agrostat
data
(reference
6).
requirement for dietary protein consists 1) the requirement for the nutritionally acids
and for
(histidine, threonine,
conditionally
isoleucine, tryptophan,
leucine, and
valine)
amino
all con(cystine,
our
attention and
has
of requirements indispensable
us (8, 9) and by
proacids.
1 1)
ditions
indispensable
(nitrogen)
subject
specific
been
tyrosinc, specific
taurine, physiological
glycine, and
arginine, pathological
glutamine, conditions
and
issues
so an abbreviated
relevant to plant
account
proteins
of some
will be
of the
presented
more
here.
important
Protein quality
The joint
acid
requirements
and
protein
quirement for nonspecific nitrogen for the synthesis of the nutritionally dispensable amino acids (aspartic acid, asparagine, glutamic acid, alanine, serine) and other physiologically important nitrogen-containing compounds such as nucleic acids, creatine, and porphyrins. accepted that With respect to the first component, it is usually the nutritive values of various food protein sources extent individual which
adequate
stages
during recently
the by a
determined a given
state
by the source
and Hence,
depends
availthe
both
life cycle
of the with
indispensable
of nutritional
Organization,
is utilized
Health Organization, and the United Nations University WHO/UNO) (1 1). In Table 4, the safe intakes of high proteins, from These trogen they eggs, data reveal defined meat, were in the FAOIWHO/UNU given from (1 1) report for different growth and and milk, are derived largely studies an age-related of adequate and, when decline protein
of an
quality
as those TABLE 4 Safe protein Age group intakes as proposed in 1985 by FAO/WHO/UNU Males gprotein 3-6mo 6-9mo 1.85 1.65
1.50 1.20
y 1.15
balance
Females2
. kg . d
maintenance
1.85 1.65
1.50 1.20
1.15
TABLE
9-l2mo
Relative
capita
importance
intake for
of various
1989
food groups
in average
world
daily
per
l-2y
2-3
3-Sy
1.10 1.00
Energy kcal(kJ) Total plant Cereals Pulses, nuts, oil crops Starchy roots Other vegetables Fruits Total animal
Total
Percent of energy % 84 51
4 5
Protein
g
Percent of protein
%
1.10
46. 1 33.7
6.0 2.0
65 47
8 3
l6-l8y Adults
0.88 0.75
0.80 0.75
2
2
2.5
0.8
4
1
433 (1 811)
2710(11339)
16
100
25.0
71.1
35
100
Based
on FAO/Agrostat
data (reference
6).
Adapted from reference 1 1 . Values are uncorrected for nutritional value (amino acid scores) of mixed dietary proteins for infants and children and digestibility for all groups. 2 Safe protein intakes for pregnant females, intakes in table + 6g: for lactating females (0-6 mo), intakes in table + 17.5 g; and for lactating females (6 mo), intakes in table + 13 g.
PLANT on the
acids
12055
physiological
and total nitrogen
requirements
and on
for
the
the
indispensable
of
amino
specific
concentration
acid content
of different
Sulfur
food protein
sources
amino
This
acids
raises
in the source
the question
of interest.
of the content and balance of indis-
Food
source
Lysine
amino
acids
mg/g
Threonine
protein
Tryptophan
pensable
amino data
acids
in plant amino
and acid
animal
protein
foods. of foods
There (12,
Legumes Cereals Nuts, seeds
Fruits
are extensive
composition
13). For present in different food are likely to be shown, the much lower than
acids are
purposes, Table 5 gives the amounts of those indispensable amino acids that limiting amino acid in all major In addition,
in legumes
in plant
protein
foods.
As
10 10 45 14
64 31
45
25 37
3
S
38 3 32 4 36 3 29 7
12 4 12 2 17 3
11
at a groups amino
is
12
Animal
foods
85
46 17 27 6 38
44
12
in animal
distinctly
threonine
lower animal
acid
in cereals origin.
and the amino
compared A more
acid score
with extensive
for
found of the
plant
in proteins limiting
protein
of
is
amino
foods
presented Given and tional protein tional review). protein official cedure comparative animal
in Table these significance nutrition. quality. One efficiency use since does not proteins.
6. of amino relevant acid content about needs used (see the been proteins procedure has been satisfactorily among their plant nutrinutrithe the and pro15 for it is now in reference Hence, to ask the topic have of food rat bioassay which predict
The quirements
1985
amino
acid
reby
comparisons
proposed
to meeting
US authorities (10) are shown purposes, if the values given essential adults would amino acids were adopted, be overestimated.
of protein
to the
total
protein
of
of a protein (1 1) amino
are expressed
esacid
be
in I 9 19 ( 1 6). However,
need,
pattern
are
compared
Tables
and animal
5 and
protein
7) with
sources,
the food
amino
it should
value of all plant protein foods intended for direct sumption (1 7, 18). This is particularly so for legume
proteins. Alternative procedures that would be more
of various
plant
evident much
ids,
that higher
in these required.
proteins
sources amino
predicted
is all acto
unit
and
As a result,
are
plicable
to human
protein
and
amino
acid
nutrition FAO/WHO
have
of the indispensable
in soy
amino
the sulfur
proposed and developed. The procedure that was adopted Consultation concept in I 946 lationship tent
as the
in cereal
( 19) on protein of an amino by Block between limiting acid and score. Mitchell
is based was
observed acid
be in considerable excess of adult needs. Thus, all usual food proteins would readily meet and even exceed the requirement for the indispensable amino acids, providing that the dietary protein supply was equal to or above the safe protein intakes (Table 4). On reason tional cluded
fants,
of proteins
in the
of their
acid.
limiting
the above basis it would to be further concerned quality of plant proteins that our attention should
particularly because they
concentration
amino
as a proportion limiting (15). the score the amino It was for amino Hence, choice
containing
same pattern
in a standard amino
food
protein
or
a limited
number
of
and reference
becomes acid
When
to be used
for assessing
Block
amino which
for roles the of
acids would
are
far
too
low
(9,
23,
scoring was
high
procedure,
amounts of
composition determined
acids
proteins
un-
(25-27)
substantiate have
protein
used
as a standard. many scoring feature 1985, before protein amino published that only infants 15% proteins
of human
the relatively
proteins
indispensable
the international
plications sess the
recommendations
approaches both plant
dervalued
use
nutrition,
requirements
which
led
to the
for
of estimates
amino
as a basis
animal
food
subsequent A common proposed ergy and reference despite showed the form needed
(1 1, 21, 22). of the amino was published, was used for requirement of their acids whereas w35% amino (1 1, 22). acid scoring report was studies data total systems on enthe FAO/WHOIUNU
nutrition. specifics were recent more of this previously data new research reviewed arrived on human at a new, amino tentative acid However, set of reby us (9, 23, 24).
we have
acid needs of adults. These values are are compared with the I 985 estimates for the children aged 2-5 y. slightly similar threonine and pattern is quite
amino adults
of indispensable
It can be seen that, except for a lower lower lysine content, our proposed adult
1206S
TABLE 6
YOUNG
AND
amino
acid (LAA)
score
LAA
Protein % Cereals Amaranth Barley Buckwheat Bulgur Corn Millet Oats Rice brown Rice white Rye Sorghum Triticale Wheat hard Wheat durum Wheat flour Spaghetti
Legumes
(amino
score acid)
% (continued) 0.9
1.5
69 66 109
82
89 (Lys)
64 (Lys)
89
64
0.2
2.0
87 (Lys)
87
48
9.4 11.0 16.9 7.9 7.1 14.8 11.3 13.2 12.6 13.7 10.3
12.8
49 33
72
66
62 62
62 (Lys)
71 35 48 46 38 38 33
100 100 100 100
1 .0 0.8 0.9
0.7
Lys)
80 69 86
57
0.4 0.4
1.3 0.8
62 (Lys) 74 (Leu)
69 (Leu) 37 (Lys)
62 111
80 37
Lys, lysine; Saa, sulfur amino acids; Leu, leucine; amino acids. Based on FAO/WHOIUNU data (reference ences 12, 13, and 14.
pattern and
recommended
by
FAOIWHOIUNU
(2-S y). If
(1 1) for
these
preas we the
Bean white Bean kidney Chick peak Cow pea Lentil Lima bean Lupine Mungbean Peanut Pigeon pea Soybean Wing bean Nuts and Seeds Almond Brazil Cashew Coconut Pecan Pistachio Walnut
Cottonseed
estimates believe
early school-age children of amino acid requirements are for reasons discussed
revised
in adults elsewhere
are rational,
they
86 (Saa) 95 (Saa)
78 (Saa)
nutritional value of different protein sources would not be affected as markedly by the age of the consumer. This is in contrast to the position adopted in the 1985 FAO/WHO/UNU report. Based are protein ommend The first position on the revised given in Table quality estimations 8, it follows nutrition of amino that for
it is
acid
only
requirements of
necessary to
that dietary
rec-
evaluation
in human
use of two amino acid requirement, pattern would be that for the infant,
(1 1) should be based on
FAO/WHO/UNU
58 (Lys)
65 (Lys)
of breast
milk;
the second,
in Table ages
age.
8, would y, which
view is
92 76
65
be the amino acid requirement would be applied to all groups now reflected by in the recommendations FAO/WHO
amino
pattern above
2-5
This
group 1985
2aged
47 (Lys) 88 (Lys)
100
seed Sesame seed Sunflower seed Vegetables Bean (green) Broccoli Cabbage Carrots
Pumpkin Cassava
107 47 88 129
55
convened
FAO/WHOIUNU 5 y be used
(19),
acid
the
requirement
to assess
the protein
quality
to
17.7
22.8
71 83
82
1.8 3.0
1.2 1.0
81 67
56
PDCAAS
Amino
(mg/g
Okra Onion Peas (green) Pepper sweet Potato Spinach Squash Sweet potato Taro Tomato
1.3 2.0
1.2 5.4
44 (Leu) 70 (Lys)
53(Leu) 85 (Saa)
protein)
in food
in 1985 pattern
protein
70
82 101
It should scoring
be noted procedure,
that
is included
amino
to allow
for differences
0.9
2.1 2.9 1.2 1.7
1.5
77 (Lys,
91 (L.eu) 100 70(Thr) 85 (Lys)
Leu)
77
105 105 95 85
77
64
food-protein of plant
Amino
The
acid score
amino acid
and plant
scoring procedure
protein
appears
quality
likely to be adopted for food protein
0.9
77(Lys) 56 (Leu)
by the US government
as the official
procedure
PLANT TABLE
Estimates
PROTEINS
12075
7
of amino acid requirements of preschool children, older children, and adults
Intake Preschool
Amino acid (2-S y) mg Histidine Isoleucine Leucine
for wt Adults
(
Intake Preschool
(2-S y)
by protein Adults
( 18 y)
Schoolchildren2
(10-12 kg body
-
Schoolchildren2
(10-12 mg/g protein
-
y) wt d
18 y)
y)
8-12 10.0
28
16
28 13
31.0 73.0
28.0
Lysine
Methionine and cystine
64.0
27.0
44.0 44.0
22.0
14.0
12.0 13.0
66
58 25
44
44 22
19
16 17
Phenylalanine
Threonine
and tyrosine
69.0
37.0
22.0
28.0
14.0
7.0
63
34
22
28
19
9
11 35 320
9 25 216
5 13 1 11
10).
quality evaluation and quality control we have argued in favor of this policy to briefly compare some based on the PDCAAS. In Table 9 we compare human the
of protein foods. Because (28) it might be worthwhile data with predictions of comthe the
of
tern for children aged 2-5 y is set too high then this would give the protein a lower numerical value for the score than would be obtained via a feeding-metabolic study. Because lysine is most likely to be the first limiting amino predominantly on cereal grains (30) more accurately the lysine content acid in addition requirement pattern. The reference amino PDCAAS protein a high and are the predicts products, nutritional concluded sole or major that acid in diets it is important of the reference to that are based to determine amino arrive at acid the soy
composition
maize cultivars.
high-lysine
pattern
used
the hybrid
in children,
maize normal
has been
by
confirmed
(29).
in metabolic
A lower
studies
biological
to cereals,
well-processed
as summarized
Bressani
value
for
compared
with
two
varieties
of high-
such as isolated soy proteins value. We have reviewed that soy flour and soy source of protein
( 1 8), would have this topic in detail isolates, when they adeof cxcontaining
lysine maize was also reported (29). However, whether any significance should be given to the difference between the value for the score of 0.63 value studies the scores of the (Table of the 9) and high-lysine the numerical maize estimates as derived for from the the biological metabolic between content
have
in diets
quate energy and other essential nutrients, are fully capable promoting adequate growth in young infants (17, 18). For ample, Torun (3 1) gave graded amounts of one of two
The relative differences derived, biological valare small. acid If the lysine reference pat-
soy-pro-
FAOIWHOIUNU
(1 1) amino
TABLE 9 Indispensable
high-lysine
amino
maize
acid content
and amino
acid score
of normal
and
TABLE
New, corresponding
8
tentative amino acid requirement pattern estimates for preschool for adults children Highand Maize 1991 FAOIWHO
pattern2 Normal High-lysine
Amino
acid score
requirement
Amino
acid
Amino
acid
Normal
lysine
mg/g N
177 206 827 256 193 507
mg/g N
363 175 413 0.44 >2.00 >1.00
> >
Isoleucine
Isoleucine Leucine
Lysine
23 40
30
35 65
50
28 66
58
acids
acids
1 88
505 213
188
502
199
156
394 213 68
amino
I .00 I .00
0.89
>1.00
> I .00
I3 39
IS
25 65
25
25 63
34
0.83
> I .00 >1.00 >1.00
35 292
4.01
78
>
I .00
298
2.63
219
2.36
>1.00 >1.00
Tryptophan Valine
6 20 23.
10 35
11 35
Adapted Adapted
Corrected
29. 19.
assuming a value of 0.89 relative to ref-
erence
proteins.
l208S
tein isolates to children who had recovered from earlier
YOUNG
protein-
AND
PELLETT and indispensable amino acids that they contain. The concentra-
energy malnutrition with those obtained tation of the depending isolated soy
compared nitrogen-balance milk as the reference protein. data tested criterion showed was used 86107% that
tion of protein and the quality of the protein in some foods of vegetable origin may be too low to make them adequate, sole sources of proteins when consumed in their traditional manner,
particularly for infants and children. However, children can
the protein nutritional value of the well-processed isolated soy proteins so far examined in young children is essentially cquivalent to that of milk protein. quality of specific soybeen reviewed previously Results of studies on the nutritional protein products in adults have also ( I 7, 1 8). In summary. the protein (Supro-620, Ralston an analysis adults, digestibility comparable of the > 80% of the
thrive on as well as recover from well-formulated diets based entirely plant foods, supply the quate health Mixtures
severe malnutrition if given on plant food sources. Thus, are able to of adehigh
in appropriate amounts and combinations essential nutrients required for maintenance and function. of plant protein For example. amino acids, grains proteins, foods may be
of potentially
nutritional value of an isolated soy Purina Co. St. Louis, MO), based on data, value was high high protein. (97%) for healthy The and true was of egg
the soybean is low in peanut and sesame in lysine. This mdisoy protein. can be used
nitrogen-balance nutritional
of the soy isolate was also with that for egg proteins. from the observation
in children
effectively in combination overall quality of the total protein, relatively tional greater This pertinent which good
with most cereal grains to improve the protein intake. A combination of soy a cereal that acids results the contains a in a nutrimixture is
various value of
consid-
erably carried
higher out
than
what
would growing
assay
complementation; the protein quality of than that for either protein source alone. concept of protein, or amino of plant foods. acid, to a discussion Various
in rapidly
complementation nutritional
is re-
the nutritional
adults. Perhaps the discrepancy between rat and data also explains why there appears to be a lingering by some professionals quality. reveal the emerges 1 8), Clearly that they of the From our as well the can as consumers more be and for recent, that direct soy hunusupthose of is of poor data
sponses are observed when two dietary proteins These have been classified by Bressani et al (33) types (Types I, II, III, and IV) as shown Type I is an example where no protein
is achieved. For example, this occurs with
held arc
in Figure 1. complementary
combinations
metabolic
value.
question here.
need own
studies of soy
methionine
supplementation
proteins
PROTEIN COMPLEMENTATION
Type I Type if
clearly unnecessary in adults. Soy proteins, or concentrates, are excellent sole sources and all amino acid needs when consumed portant intakes of total protein. Methionine soy-based the
soy protein
infant
appears
formulas addition
may,
however,
methioninc
required to achieve high utilization of modest ( 1 8, 32) and is considerably lower from rat PER since the 1957
(2 1 ), who
than would have been predicted More than 30 y have passed FAO tritional ments. of amino that has data respect protein acid, value Provided requirements scoring of proteins that proteins (or or amino
assay report
first nu-
A. Pssmt
.14
B. Corn
I
I I I
selected
protein,
0
0
require-
ingested
Type III
Type .&
acids in the protein), the the concept of a desirable a great advantage acid can and content of the on the amino to evaluation
conclusion made by this group pattern of essential amino acid with foods range quality such and a pattern, food comwith and of
binations
be appraised
methods of improving it remains valid. In addition, the recent recommendations made by FAOIWHO ( 19) are entirely consistent with this view.
A. Soy Protein
B. Beef Protein
I 40 I 20
A.1008O
I 60
0
100
10080 0
60 40
40 60
20 80
0 100
B. 0
Additional
Complementation
20
40
60
80
20
issues
and timing of ingestion of proteins
1 . Four
value Adapted
in terms mixing
of an of two
index food
of bioprotein
differences animal
and the
between concentrations
food
PLANT TABLE
Digestibilities
12095 meal, or
10
of different sources of food protein in humans
it is sufficient
to consume
protein
amounts meets
Digestibility reference
proteins
97#{247}32
100
3 3
Although protein and amino acid requirements expressed as daily rates (of intake) there is no these amounts must be consumed at least of each physiological each and every that daily amino it is it is not essential, in adults,
Meat, fish Plant proteins Maize Polished rice Whole wheat Oatmeal Beans Maize, beans Indian rice diet
Brazilian mixed diet
94
95
100
100
856 88 4 86 5 86 7 78 78 77
78
89
93
intakes of protein, or presumably acid, must equal or exceed the apparently to achieve tenance There definitive
mentary
indispensable requirement;
90
90
sufficient for the average this level. This pattern of an adequate is a limited conclusion
proteins
intake over a number of days of intake would allow mainstate. to make of complefor pro-
protein
nutritional
82 82 81
82
or of specific
88 96 1 1.
93
100
teins
that
are deficient
in one
or more
amino
acids.
Earlier
work
2#{247}
reference
overall efficiency of utilization of dietary protein (39, 40). There are few data available from human studies to assess the signifinut and and corn, where each similar of the protein lysine deficiency sources and have a common also decance studies of these can findings. However, in view characteristics with human that overall the meals daily (42). less protein However, of Phaseolus when and conditions D Wilson, of healthy proteins the relevance of rat and different metabolism Our studies utilization distributed efgiven commuit is not time at to a maizewas personal living pig quantitatively are both be questioned of the profoundly
ficient in other amino acids. Type II response combinations are made of two protein sources limiting amino and cottonseed cottonseed The third plementary overall of the best of response
acid, but in quantitatively different amounts. Corn flour, for example, are both limiting in lysine but less inadequate than is corn. a true comeffect on the quality (Type III) demonstrates there is a synergistic mixture;
qualitative and quantative in rats and pigs compared in human adults showed was among fect bean
intervals
similar
two
is relatively
in children diet
of > 6
the supplement
nutritive
of the protein
the protein
h (R Bressani
for usual
mix exceeds that of each component alone. This type occurs when one of the protein sources has a con-
siderably higher concentration of the most limiting amino acid in the other protein. An example of this response, based on studies in children (33), is observed when corn and soy flour are mixed so that from the
have
complementary
at the same
that separation of the proteins among of a day would still permit the nutritional mentation. tention. Because a diet and pool lysine. chronic, based relevance The size There lysine that are also is most in the physiological likely skeletal space pool of lysine serum may
meals over the course benefits of compledata to support amino this conin
60%
intake
comes
from when
The
corn both
protein
and
the
remainder Finally,
sources
soya Type
occurs
deficiency.
protein
com-
to be the limiting grains amino (30), there acids, (43). 60% in this musculature to changes,
acid
a common
acid
predominantly
the highest value is the one containing of the deficient amino acid. Combinations proteins and beef protein have follow been this type
on the data
nutritional
relationships
determined
of Bergstrom
(providing requirement within
et al (44), we calculate
meal
daily pool content and the
bioassay studies. However, the more from human studies with soy and other plicability
knowledge
be deposited
of
helps
this
general
concept
and
This
a protein
a relatively
us to understand
(maize)
tary, is to of the
Overall,
could
higher amino
the
be ingested
lysine-containing in the muscle mixture
some
hours
protein
later than
(eg, soy
of plant discussing
can
be achieved.
complementation
free-lysine
pool
would derived
of the
buffer from
the question of timing There is some concern, the need to ingest different
of ingestion of complementary at least at the consumer level, plant proteins at the same time,
acid
nutritional
quality
combined
high.
meal, to achieve maximum benefit and nutriproteins with different, but complementary, This concern may also extend to the question
that it is not necessary to balance the amino acid meal, especially under conditions where intakes substantially exceed minimum physiological re-
AND
PELLET!
Reality (ie lack specific proteins amino acids) 1 ) Usual food dietary proteins combinations may be low of proteins in specific are amino complete: acids specific
I ) Plant 2)
3)
Plant
proteins proteins
are
incomplete
are not as
good
as animal
2 ) Quality depends on the source and dietary proteins: can be equivalent to high-quality in
3 ) Proteins do not need to be consumed at the
mixture animal
same
of plant proteins
time, the
Proteins from different plant foods must be consumed together the same meal to achieve high nutritional value 4 ) Animal bioassay procedures are satisfactory indexes of the human nutritional value of food proteins 5) Plant proteins are not well digested 6 ) Plant proteins alone (protein intake) 7) Plant proteins value are
4)
balance Animal
underestimate
quality
5 ) Digestibility
digestibility
be high
to achieve
an adequate
diet
imbalanced
their nutritional
6 ) The intakes and balance of intakes of indispensable amino acids and nitrogen are crucial and can be adequately met from plant or plant and animal sources 7) There is no evidence that amino acid imbalances per se are
important: amino acid possible imbalances but can this be created is not by inappropriate a practical problem supplementation,
quirements. Consumption of complementary proteins at different meals over the course of the day should assure the achievement of an adequate state of nitrogen (protein) retention and utilization. Therefore, an undue meal is inappropriate ulations. Protein digestibility and amino acid asailabilirs source may not be of its amino acid the utilization of emphasis on amino acid balance at each in the context of usual diets in healthy pop-
individual amino acids of plant foods. on the chemical and physical changes
these conditions and their nutritional effects to develop. in the long-term, optimum procedures for the utilization of plant food proteins. Many favorable cluding
foods eliminating essing,
plants
contain
numerous
compounds
that
may
cause
un-
physiological and clinical responses when eaten. indiminished digestibility. Man has learned to avoid those that produce
the or cooking,
immediate
undesirable results in the
ill effects
compounds destruction,
or has devised
from others. inactivation,
means
Often proc-
of
or less-
proteins. An important factor, feeding of simple-stomached and availability of the protein In general, the digestibility
which is frequently critical in the farm livestock, is the digestibility and individual amino acids. of vegetable proteins in their nat-
ening
of these
toxic
factors),
but they
may not be sufficiently entirely, particularly quently and over the factors present
their possible
ural form is lower than that of animal proteins. Table 10 summarizes results for the digestibility in human subjects of various plant sources and of diets based on mixed plant-food sources. Plant proteins are often consumed only after undergoing some degree essing here, plant of preparation or processing. Although the effects of procon protein quality and availability will not be reviewed this foods factor for deserves humans. attention For example, in an overall oil-seed assessment flours recover favor and wheat foods. short-time heating, However, may on the may of be
metabolic
lase fere
inhibitors, which are found in most legumes and may interwith starch digestion; cyanogen. which is found in lima tannins, which and may form that are comany nutritional or
beans and may cause respiratory failure: and arc phenolic compounds found in most legumes less digestible complexes (45). In products mercially available these factors do not they and pose clinical problems. Nevertheless, in the course of developing new protein, sorghum for example, (46).
products from the cient tended their marily processing essing and of such enhanced spray for
are important to consider improved sources of plant of new varieties and uses of
as in the case
breakfast-cereal-type
Summary
In this proteins brief the within protein protein
and
brief
conclusions
review we have highlighted nutrition. made a worldwide the We by plant basis value began and of plant with also a to proteins
procpuffing, as a result be either protein duBoilin relation consideration component to human protein on
the nutritive
to an extent
components in the food and factors ration of heating, and the presence ing in water generally or dry heating reduces improves protein
ages, together with a short survey of the amino acid composition of different plant-food protein sources. There is a large variation in the contribution made by plant proteins to the availability and intake of total dietary protein among populations both within the
PLANT technically developing amino plant diets well cereals, total lysine a major of such plant of amino quirements. acid proteins worldwide be limiting, for dietary protein and diets energy foods advanced regions. composition are a major regions It can of the world be shown of the major determinant from food and between protein lysine these sources content might where of the can have and of the that of
PROTEINS
12115
considerations
of the
(29, 30). This indispensable amino acid or marginal, in diets of some countries wheat, supply. such are the predominant modest or animal amounts proteins, source However, as legumes
example,
of higher-
10. Food and Nutrition Board, National Research Council. Assessment of protein nutriture. Washington, DC: National Academy Press, 1974. I 1. Food and Agriculture Organization/World Health Organization! United Nations University. Energy and protein requirements. Report of joint FAO/WHO/UNU expert consultation. Geneva: World Health Organization. 1985. (WHO Tech rep ser no 724.) 12. Food and Agriculture Organization. Amino acid content of foods and biological data on proteins. Rome: Food and Agriculture Organization. 1985. (FAO nutritional studies no 24.)
favorable impact on the protein (30). Overall it can be concluded can serve that as a complete meet and effectively human
proteins acids
well-balanced
We present
plant sider issue and proteins a reference
in Table
in human to amino
11 a list of myths
nutrition. imbalance largely problem data We (no. acid
and realities
have included 7) that
concerning
in this list
because we do not consider this in practice (47). Considerable have defined the nature and imbalances (48) of an imbalance and the unhave been high trials of leucine might be
13. US Department of Agriculture. Agricultural handbook no. 8-1 (1976); 8-2 (1977); 8-5 (1979); 8-6 (1980), 8-8 (1982); 8-9 (1982); 8-10 (1983); 8-1 1 (1984); 8-12 (1986) and 8-14 (1986). Washington, DC: Agriculture Research Service. 14. Pellett PL, Shadarevian S. Food composition tables for use in the Middle East. 2nd ed. Beirut: American University of Beirut, 1970. 15. Pellett PL, Young yR. Nutritional evaluation of protein foods. Tokyo: The United National University. 1980 (Publication No WHTR-3IUNUP-129.) 16. Osborne TB, Mendel LP, Ferry EL. A method of expressing numerically the growth promoting value of proteins. J Biol Chem 1919;37:223-9.
mechanisms of dietary amino acid toward physiological consequences observed dietary intakes, in children protein (49). as supplied
17.
Young
yR.
Protein
nutritional
value
of soy proteins
in adult
humans.
during amino acid supplementation However, the suggestion that by sorghum in regions
In: Steinke FH, Waggle DH, Volgarev in human health: nutrition, prevention
CRC Press, 1991;107-19.
MN, eds. New protein foods and therapy. Boca Raton, FL:
of India,
etiologically significant in the pellagra that exists in these areas (50) has not been substantiated by considerable additional investigation amino for (47). acid meeting Thus, supply we about is from conclude amino the that acid plant-food consumers imbalances proteins the do not when that need make to up be at all concerned the dietary
18. Young yR. Soy protein in relation to human protein and amino acid nutrition. J Am Diet Assoc 1991;91:828-35. 19. Food and Agriculture Organization/World Health Organization. Protein quality evaluation. Report of a joint FAO/WHO expert consultation. Rome: Food and Agriculture Organization, 1991. (FAO food and nutrition paper No 51.) 20. Block Ri, Mitchell HH. The correlation of the amino-acid composition 21. of proteins with their nutritive value. Nutr Abstr Rev
our usual
composition
diets.
Mixtures
of plant
diet,
proteins
From they serve
can be fully
standpoint as a desirable
adequate
of the vehicle
El
human
requirements.
of a healthful
for carrying
our needs
nitrogen
and wants
and indispensable
(Table 11, reality
amino
no. 6).
acids
to meet both
22.
Organization. Organization,
Organization/World
Rome: Studies
En-
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