Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality

Bailey, Hannah M; Mathai, John; Berg, E. P.; Stein, Hans H

doi:10.1017/s0007114520000641

Cited by 29 publications

(23 citation statements)

References 29 publications

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“…Addition of ingredients that prevent oxidation during heat processing may also have an effect on maintaining the integrity of proteins prior to digestion in the small intestine. The decrease in DIAAS (Table 2) of cooked ground beef from raw ground beef reported by Bailey et al (2020a) supports this observation. Grinding the raw beef trimmings increased the DIAAS, yet the application of the high cooking temperature in a relatively short period of time in the absence of added ingredients that prevent oxidation resulted in a lower DIAAS, especially in the reference demographic for young children.…”

Section: Impact Of Processing On Diaassupporting

confidence: 73%

A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health

Berg

Stein

2021

Meat and Muscle Biology

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Students are taught the study mnemonic PVT TIM HiLL to memorize nineindispensable amino acids (IAA); Phenylalanine, Valine, Threonine, Tryptophan,Isoleucine, Methionine, Histidine, Leucine, and Lysine.  The Food and Animal Organization (FAO)recommended IAA be treated as individual nutrients on food labels because‘crude protein’ alone does not indicate protein quality.  Protein quality, determined by digestible IAAscore (DIAAS) is calculated for three life stages; birth to 6 months; 6 monthsto 3 years, and 3 years and older.  Foodspossessing DIAAS greater than 100 are “excellent” protein quality, DIAASbetween 75 and 99 are ‘good’, while foods with DIAAS < 75 cannot make aprotein claim.  Processing, heating,and(or) grinding can decrease or improve plant and animal IAA digestibility.For children six months to three years, ground pork, smoked-cooked bacon,cooked pork leg, cured ham, cooked pork loin, salami, beef/pork bologna, beefjerky, and medium and medium rare beef ribeye steaks can be described‘excellent’.  Cooked ground beef can beclassified as ‘good’ or ‘excellent’ depending on the study, while theImpossible and Beyond meat-alternative burgers and well-done ribeye can beclassified as ‘good’ sources of IAA for young children.  For persons > 3 years, all meat categoriesbut cooked ground beef can be classified ‘excellent’ sources of IAA.  For meat alternatives, Impossible Burger®could be classified as ‘excellent’ but Beyond Burger® could only claim to be‘good’.  Protein quality claims forindividual food ingredients can be diminished when consumed with a lowerprotein quality item such as a wheat flour bun. To provide meals that are adequate in all IAA, the protein quality ineach food item must be determined.  Mixedmeals must be adjusted for protein quality by combining low quality proteins(present in cereals and grains) with higher quality proteins (present in foodsof animal origin).

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Section: Impact Of Processing On Diaassupporting

confidence: 73%

A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health

Berg

Stein

2021

Meat and Muscle Biology

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“…While the DELTA Model accounts for the digestibility of protein and indispensable amino acids in different foods, it considers only the nutrient content of foods for all the other nutrients. It is known that in animal-sourced foods, generally, the bioavailability of the protein and amino acids is higher than in plant-sourced foods (Gilani et al 2012;Rutherfurd et al 2014;Mathai et al 2017;Wolfe et al 2018;Bailey et al 2020). Fig.…”

Section: Human Nutrition From Plant and Animal Sourcesmentioning

confidence: 99%

Animal and plant-sourced nutrition: complementary not competitive

et al. 2021

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Debate on the sustainability of the global food system often compares the environmental, economic and health impacts of plant-and animal-sourced foods. This distinction can mask the considerable variation in impacts across and within these food groups. Moreover, the nutritional benefits of these food groups are insufficiently discussed. In this review, we highlight the nutritional contribution to the current global food system of both plant-and animal-sourced foods and place their impacts on human health in the global context. We highlight how the comparison of the environmental impacts of foods via life cycle analyses can change on the basis of the functional unit used, particularly the use of mass as opposed to nutrient content or nutrient richness. We review the literature on the affordability of nutrient-adequate diets, demonstrating the presence of both plant-and animalsourced foods in affordable nutritious diets. Finally, we address the potential of alternative food sources that are gaining momentum, to ask where they may fit in a sustainable food system. We conclude that there is a clear place for both plant-and animal-sourced foods in future sustainable food systems, and a requirement for both for sustainable global nutrition; as such, the two groups are complementary and not competitive.

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“…[16]). Since the true ileal digestibility of the amino acids in beef protein is high (90-97%) without any digestive aid [9,17], minimal impact of Hayward green kiwifruit on total digestibility would be expected, even though the speed of digestion was enhanced. Alternatively, it may be that the difference in the speed of digestion between the two treatments was insufficient to affect protein kinetics.…”

Section: Discussionmentioning

confidence: 99%

The impact of Hayward green kiwifruit on dietary protein digestion and protein metabolism

et al. 2020

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Purpose The purpose of the study was to determine if an actinidin protease aids gastric digestion and the protein anabolic response to dietary protein. Methods Hayward green kiwifruit (containing an actinidin protease) and Hort 16A gold kiwifruit (devoid of actinidin protease) were given in conjunction with a beef meal to healthy older subjects. Twelve healthy older males (N = 6) and females (N = 6) were studied with a randomized, double-blinded, crossover design to assess muscle and whole-body protein metabolism before and after ingestion of kiwifruit and 100 g of ground beef. Subjects consumed 2 of each variety of kiwifruit daily for 14 d prior to each metabolic study, and again during each study with beef intake. Results Hayward green kiwifruit consumption with beef resulted in a more rapid increase in peripheral plasma essential amino acid concentrations. There were significant time by kiwifruit intake interactions for plasma concentrations of EAAs, branched chain amino acids (BCAAs), and leucine (P < 0.01). However, there was no difference in the total amount of EAAs absorbed. As a result, there were no differences between kiwifruit in any of the measured parameters of protein kinetics. Conclusion Consumption of Hayward green kiwifruit, with a beef meal facilitates protein digestion and absorption of the constituent amino acids as compared to Hort 16A gold kiwifruit. Clinical trial NCT04356573, April 21, 2020 “retrospectively registered”.

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Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality

Cited by 29 publications

References 29 publications

A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health

A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health

Animal and plant-sourced nutrition: complementary not competitive

The impact of Hayward green kiwifruit on dietary protein digestion and protein metabolism

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