The consumption of equivalent ounce-equivalent portions of animal-based and plant-based protein foods, as outlined in the Dietary Guidelines for Americans (DGAs), yields varying levels of essential amino acid bioavailability in both young and older adults, according to recent research by Purdue University scientists. The quality of protein derived from two-ounce-equivalent (oz-eq) portions of animal-based and plant-based sources significantly affects the body’s ability to utilize amino acids for muscle and overall protein synthesis.
While DGAs emphasize diverse protein intake based on ounce-equivalent portions with similar nutritional content, the basis for deeming these protein foods “equivalent” remains unclear. Dr. Wayne Campbell, the study’s primary investigator and a professor in the Department of Nutrition Science at Purdue University, highlights the disparities in energy, nutrient content, and protein quality among protein foods. The study sought to examine how consuming two oz-eq portions of animal-based and plant-based protein foods as part of a mixed meal impacts essential amino acid (EAA) bioavailability for protein building.
Continue reading… “Bioavailability of Essential Amino Acids Varies between Animal-Based and Plant-Based Proteins, Purdue Study Reveals”
