Nutrition, Food & Exercise Sciences Department, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, GuildfordGU2 7XH, UK.
Proc Nutr Soc. 2021 May;80(2):165-172. doi: 10.1017/S0029665120007909. Epub 2020 Nov 13.
The present paper reviews published literature on the relationship between dietary protein and bone health. It will include arguments both for and against the anabolic and catabolic effects of dietary protein on bone health. Adequate protein intake provides the amino acids used in building and maintaining bone tissue, as well as stimulating the action of insulin-like growth factor 1, which in turn promotes bone growth and increases calcium absorption. However, the metabolism of dietary sulphur amino acids, mainly from animal protein, can lead to increased physiological acidity, which may be detrimental for bone health in the long term. Similarly, cereal foods contain dietary phytate, which in turn contains phosphate. It is known that phosphate consumption can also lead to increased physiological acidity. Therefore, cereal products may produce as much acid as do animal proteins that contain sulphur amino acids. The overall effect of dietary protein on physiological acidity, and its consequent impact on bone health, is extremely complex and somewhat controversial. The consensus is now moving towards a synthesised approach. Particularly, how anabolic and catabolic mechanisms interact; as well as how the context of the whole diet and the type of protein consumed is important.
本文综述了关于饮食蛋白质与骨骼健康之间关系的已发表文献。它将包括支持和反对饮食蛋白质对骨骼健康的合成代谢和分解代谢作用的观点。充足的蛋白质摄入提供了用于构建和维持骨组织的氨基酸，并刺激胰岛素样生长因子 1 的作用，从而促进骨生长和增加钙吸收。然而，饮食中含硫氨基酸（主要来自动物蛋白）的代谢会导致生理酸度增加，这可能对骨骼健康长期不利。同样，谷物食品含有植酸盐，其中又含有磷酸盐。已知磷酸盐的消耗也会导致生理酸度增加。因此，谷物产品产生的酸可能与含有含硫氨基酸的动物蛋白一样多。饮食蛋白质对生理酸度的总体影响及其对骨骼健康的影响极其复杂，存在一定争议。目前的共识正在朝着综合方法转变。特别是，合成代谢和分解代谢机制如何相互作用；以及整个饮食的背景和所消耗的蛋白质类型如何重要。
