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In the News, Fall 2023: Animal Proteins Provide More Amino Acids Than Plant Proteins
A study from Purdue University offers insights into the greater bioavailability of essential amino acids (EAA) from animal-based versus plant-based protein sources. The research may have significant implications for public health nutrition guidelines, specifically challenging the current Dietary Guidelines for Americans, which equate different protein sources on an ounce-equivalent basis.
The study involved two investigator-blinded crossover trials with 30 young adults and 25 older adults. Participants consumed meals containing two-ounce equivalents of either animal-based proteins like pork and eggs or plant-based proteins such as black beans and almonds. Blood samples were taken at various intervals post-consumption to measure EAA bioavailability, blood sugar, and insulin levels.
The results revealed that the same ounce-equivalent portions of animal-based proteins provided greater EAA bioavailability compared to their plant-based counterparts. Specifically, pork and eggs resulted in higher levels of EAA in the bloodstream than black beans and almonds in both young and older adults. These findings highlight the need for a nuanced approach to dietary guidelines that factors in the quality and bioavailability of different protein sources.
Sources:
Meat consumption supports higher essential amino acid bioavailability than plant-based proteins, study finds. Nutrition Insight, August 16, 2023. nutritioninsight.com/news/meat-consumption-supports-higher-essential-amino-acid-bioavailability-than-plant-based-proteins-study-finds.html.
Connolly G, Hudson JL, Bergia RE, et al. 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. Nutrients. 2023 Jun 25; 15(13):2870. doi:10.3390/nu15132870.
Published in the Journal of Health and Healing™
Fall 2023 | Volume 47, Number 3
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