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  • 标题:Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function
  • 本地全文:下载
  • 作者:Steven R. Hertzler ; Jacqueline C. Lieblein-Boff ; Mary Weiler
  • 期刊名称:Nutrients
  • 电子版ISSN:2072-6643
  • 出版年度:2020
  • 卷号:12
  • 期号:12
  • 页码:3704-3730
  • DOI:10.3390/nu12123704
  • 出版社:MDPI Publishing
  • 摘要:Consumer demand for plant protein-based products is high and expected to grow considerably in the next decade. Factors contributing to the rise in popularity of plant proteins include: (1) potential health benefits associated with increased intake of plant-based diets; (2) consumer concerns regarding adverse health effects of consuming diets high in animal protein (e.g., increased saturated fat); (3) increased consumer recognition of the need to improve the environmental sustainability of food production; (4) ethical issues regarding the treatment of animals; and (5) general consumer view of protein as a “positive” nutrient (more is better). While there are health and physical function benefits of diets higher in plant-based protein, the nutritional quality of plant proteins may be inferior in some respects relative to animal proteins. This review highlights the nutritional quality of plant proteins and strategies for wisely using them to meet amino acid requirements. In addition, a summary of studies evaluating the potential benefits of plant proteins for both health and physical function is provided. Finally, potential safety issues associated with increased intake of plant proteins are addressed.
  • 关键词:plant protein; protein quality; PDCAAS; DIAAS; vegetable protein; protein requirements; amino acids plant protein ; protein quality ; PDCAAS ; DIAAS ; vegetable protein ; protein requirements ; amino acids
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