Protein combining

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Protein combining (or complement protein ) is a dietary theory for protein nutrition that is intended to optimize the biological value of protein intake. According to theory, the vegetarian and vegan diet can provide insufficient quantities of some essential amino acids, making the protein combined with the many foods needed to get the complete protein. The terms complete and incomplete are outdated in relation to vegetable protein. The position of the Academy of Nutrition and Dietetics is that proteins from a variety of plant foods are eaten for one day enough supply of all essential amino acids when caloric requirements are met.

The theory of combining proteins has been discredited by major health organizations. Studies of essential amino acid content in plant proteins have shown that vegetarians and vegans actually do not need to supplement plant-based protein at each meal to achieve desired levels of essential amino acids as long as their diets vary and calorie requirements are met. The American Dietetic Association and Dietitians of Canada support this position.

Video Protein combining

Drafts

Nutrient protein is complex because proteinogenic amino acids can be a limiting factor in metabolism. Mixing cattle feed can optimize growth, or minimize costs while maintaining adequate growth. Similarly, human nutrition is subject to minimum Liebig laws: The lowest level of any of the essential amino acids will be a limiting factor in metabolism.

If the amino acid content indispensable in the diet is less than the individual needs, then it will limit the utilization of other amino acids and thus prevent the normal rate of synthesis even when the total nitrogen intake level is adequate. Thus "limiting amino acids" will determine the total nutritional value of nitrogen or protein in the diet.

Plants are thus assessed as a source of proteins by their limiting amino acids.

Examples of "limiting" amino acids on vegetable proteins

According to WHO, the human need for protein is 0.66 g per kg body weight per day. So 70 kg of people have an estimated protein requirement of 46.2g (70 kg x 0.66 g/kg).

In addition, there is a special need of the number of essential amino acids, which are written in the table.

In the above example, all of the rice has lysine as a "limiting" amino acid, which means consuming only whole rice, in this particular amount of 612 g/day and no more, for prolonged periods, can lead to lysine deficiency.

In the above example, the arabic bean has methionine as a "limiting" amino acid, which means consuming only canned beans, in this specific amount of 522 g/day and no more, for long periods of time, can lead to methionine deficiency.

In the above example, the combination of both whole rice and canned arab beans has no limiting amino acids, which means consuming only rice and beans, in a certain amount of 306g/day and 261g/day, for a long period of time, will not producing one of the essential amino acid deficiencies.

As the sample data show, all essential amino acids are found in certain plants, but one of them may or may not be 'limiting', that is, present in quantities below the WHO's daily recommendations. For this reason the vegan and vegetarian diet should vary in terms of the crops consumed.

Maps Protein combining

Plant protein research

The first biochemist to enter the field was Karl Heinrich Ritthausen, a student of Justus von Liebig. Thomas Burr Osborne continues what Ritthausen started and published The Vegetable Proteins in 1909. Thus, Yale University is the center of early protein nutrition, in which William Cumming Rose is a student. Osborne also works to determine the essentials, and then leads the Department of Biochemistry at the University of Chicago.

When Ritthausen died in 1912, Osborne praised his efforts in biochemistry:

As a result of his later work he proved that there is a big difference between different dietary proteins; and he was the first to draw attention to this fact, and discuss the possibility of its relation to its relative value in nutrition.

Osborne then joined Lafayette Mendel at the Connecticut Agricultural Experiment Station to determine the essential amino acids.

In the 1950s and 1960s, Nevin S. Scrimshaw took this knowledge to India and Guatemala. He designed the food using local vegetables to fight the specter of kwashiorkor. In Guatemala he uses a combination of cotton seed flour with corn, while in India he combines nuts with wheat flour.

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Popularize

In 1954, Adelle Davis published Let's Eat the Right to Stay Fit, which illustrates the importance of combining "incomplete" proteins to make "complete" proteins, and suggests that any incomplete protein is not supplemented in an hour can not be used by the body.

In 1971, Frances Moore LappÃÆ' © publishes the Diet for a Small Planet, which explains how essential amino acids can be obtained from complementary sources in vegetarian nutrition. This book became a bestseller:

The extension of the one-page leaflet that LappÃÆ' Â © had circulated among his colleagues at Berkeley, the Diet for the Little Planet (1971) soon became the Text vegetarians from the ecological movement, sold in the next ten years nearly two million copies in three editions and six languages.

LappÃÆ'Â © write:

The combination of complementary proteins makes delicious recipes - they are combinations that form the basis of traditional world cuisine. We use it naturally in our cooking without realizing it. The three most common complementary combinations of proteins are:

1. Grains (rice, corn, wheat, barley, etc.) peas (peas, beans, lentils)
2. Grains and dairy products
3. Seed (Sesame or sunflower) legumes

In 1975, both Vogue and the American Journal of Nursing brought an article explaining the principles and practices of combining proteins. For a time, the American National Research Council and the American Dietetic Association (ADA) warned vegetarians to ensure their protein combines.

In 1985, the principle of combining proteins was described by J. RigÃÆ'³:

The biological value of proteins in general, then also wheat protein, is essentially determined by the ratio between essential amino acids found in cereals and essential amino acids needs from living things, consuming protein... the most important way to increase the value biological... given by complementary techniques.

In 2011, PLOS ONE published an article investigating the specification of protein incorporation for 1251 plant foods. Reference ground is an indispensable amino acid for human nutrition, and the ideal proportion of this amino acid in food. They explain, "Complementation involves consuming two or more foods together to produce a better amino acid pattern than the sum of the two foods themselves." Unlike couples based on food groups, such as pairing beans with nuts, the researchers report that couples with food groups are not supported by their work: "Checking the top 100 pairs for each meal, we found no consistent diet, group food groups."

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Criticism

The incorporation of proteins has called criticism as an unnecessary complicating factor in nutrients.

In 1981, Frances Moore Lappà ©  © changed her position on protein compositions from a decade earlier in the revised edition of the Diet for the Small Planet where she wrote:

"In 1971 I emphasized the complementarity of proteins because I assumed that the only way to get enough protein... was to create a protein that the body could use as animal protein.In fighting the myth that meat is the only one- the only way to get high-quality protein, I reinforce other myths I suggest that to get enough protein without meat, great attention is required in choosing foods, actually much easier than I think.

"With three important exceptions, there is little danger of protein deficiency in a plant-based diet.Exceptions are diets that are heavily dependent on [1] fruit or on [2] some bulbs, such as sweet potatoes or cassava, or on junk food (flour, sugar, and fat), fortunately, relatively few people in the world try to survive on a diet where these foods are really the only source of calories.other diets, if people get enough calories, they almost certainly get enough protein. "

The need to combine proteins is not asserted. In contrast, an increase in the biological value of the foods in which the combined proteins were recorded. In the concession, LappÃÆ' Â © is removed from the second edition of "a graph showing the exact proportion of complementary protein".

The American Dietetic Association reversed itself on the 1988 position paper on vegetarianism. Suzanne Havala, lead author of this paper, recalled the research process:

There is no basis for the [protein combine] that I can see.... I started calling and talking to people and asking them what the reason for saying that you have to supplement the protein, and there is none. And what I got was some fascinating insights from people who were knowledgeable and really felt that there might not need to supplement the protein. So we went ahead and made changes in the paper. [Note: This paper is approved by peer review and by the vote of the delegate before it becomes official.]

In 1994, Vernon Young and Peter Pellett published their paper that became the definitive contemporary guide to protein metabolism in humans. It also confirms that supplementing protein at mealtime is not necessary at all. Thus, people who avoid consuming animal protein need not worry about the imbalance of amino acids from vegetable proteins that make up their regular diet.

While many vegetable proteins are lower in one or more essential amino acids than animal protein, especially lysine, and to a lesser extent methionine and threonine, eating a variety of plants can serve as a balanced and complete source of amino acids.

Pediatrician Charles R. Attwood wrote, "Old ideas about the need to combine vegetables with care at every meal to ensure essential amino acid supplies have been completely denied."

In 2002, Dr. John McDougall wrote a correction to the American Heart Association for publication 2001 that questioned the completeness of plant protein, and further asserted that "it is impossible to design a diet that lacks amino acids based on the amount of unprocessed starch, and enough vegetables to meet human caloric needs.

Later that year, Dr. Andrew Weil writes that "You do not have to worry that you will not get enough protein that can be used if you do not collect a magical combination of foods at every meal."

In Healthy Times Jeff Novick writes that the necessity of combining proteins is a "myth that will not go away".

In 2005, Dr. Joel Fuhrman writes:

... plant foods have lots of protein and you do not need to be a nutritionist or nutritionist to figure out what to eat and you do not have to mix and match foods to achieve protein completeness. Any combination of natural foods will give you enough protein, including all eight essential amino acids and non-essential amino acids.

T. Colin Campbell wrote in 2006:

We now know that through a very complex metabolic system, the human body can obtain all the essential amino acids from the various natural plant proteins that we encounter daily. There is no need to consume vegetable protein in higher quantities or careful planning every meal.

In 2009, the American Dietetic Association wrote:

Plant proteins can meet protein requirements when a variety of plant foods are consumed and energy needs are met. Research shows that a wide variety of plant-based foods eaten during the day can provide all essential amino acids and ensure adequate nitrogen retention and are used in healthy adults, so that complementary proteins do not need to be consumed in the same diet.

The American Heart Association now states:

You do not need to eat foods from animals to have enough protein in your diet. Vegetable proteins alone can provide sufficient essential and non-essential amino acids, as long as the source of dietary protein varies and the calorie intake is high enough to meet energy needs. Whole grains, nuts, vegetables, seeds and nuts contain essential and non-essential amino acids. You do not need to consciously combine these foods ("complementary protein") in a given diet.

Some institutions use the Protein Digestibility Corrated Amino Acid Score to assess the diet without considering the combination of proteins and therefore find the use of the combination to be a challenge to their methodology.

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References

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External links

• When Your Friend Is Asking: "Where You Get Your Protein", McDougall Bulletin
• The Protein Binding Myth, NutritionFacts.org
• Complementary Protein Myth, Fork On Knife

Source of the article : Wikipedia