Fabek Hrvoje, Sanchez-Hernandez Diana, Ahmed Mavra, Marinangeli Christopher P F, House James D, Anderson G Harvey
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada.
Pulse Canada, 920-220 Portage Avenue, Winnipeg, MB R3C 0A5, Canada.
Appl Physiol Nutr Metab. 2021 Aug;46(8):877-886. doi: 10.1139/apnm-2020-1039. Epub 2021 Feb 10.
Dietary guidance and Canada's 2019 Food Guide encourage increased consumption of plant-based foods as a source of dietary protein. However, there is an absence of recent data on protein and nutrient intakes and quality of Canadian dietary patterns that might occur with increased plant protein intakes. This study compared food sources and nutrient intakes of Canadian adults within groups of increasing plant protein-containing diets. The CCHS 2015 Public-Use Microdata File of single 24-hour dietary recalls of males and females ≥19 years ( = 6498) or ≥70 years ( = 1482) were examined. Respondents were allocated into 4 groups defined by their protein intake percentage coming from plant-based foods (i.e., group 1: 0-24.9%, group 2: 25-49.9%, group 3: 50-74.9%, group 4: 75-100%). Protein intake in adults averaged 63.3% animal and 36.7% plant protein. Where plant protein contributed >50% protein, higher intakes of carbohydrate, dietary fibre, folate, dietary folate equivalents, iron and magnesium ( < 0.001) but lower intakes of total and saturated fat, protein, vitamin D, vitamin B12, riboflavin and niacin ( < 0.0001) were reported. In contrast, group 1 had higher total and saturated fat, protein, vitamin B12, thiamin, niacin, and zinc, but lower carbohydrate, dietary fibre, and magnesium. Balancing plant- with animal-based protein foods leads to healthier dietary patterns with more favourable nutritional properties when compared with diets based on either high animal or high plant protein content. Combinations of animal- and plant-based proteins improve nutrient quality of Canadian diets. The source of protein influences diet quality.
饮食指南和《加拿大2019年食物指南》鼓励增加植物性食物的摄入量，将其作为膳食蛋白质的来源。然而，目前缺乏关于随着植物蛋白摄入量增加，加拿大饮食模式中蛋白质和营养素摄入量及质量的最新数据。本研究比较了加拿大成年人中植物蛋白含量递增的不同饮食组的食物来源和营养素摄入量。研究使用了2015年加拿大社区健康调查（CCHS）的公共使用微观数据文件，其中包含19岁及以上男性和女性（n = 6498）或70岁及以上人群（n = 1482）单次24小时饮食回忆的数据。受访者根据其来自植物性食物的蛋白质摄入百分比被分为4组（即第1组：0 - 24.9%，第2组：25 - 49.9%，第3组：50 - 74.9%，第4组：75 - 100%）。成年人的蛋白质摄入量平均为63.3%来自动物蛋白，36.7%来自植物蛋白。当植物蛋白贡献超过50%的蛋白质时，报告显示碳水化合物、膳食纤维、叶酸、膳食叶酸当量、铁和镁的摄入量较高（P < 0.001），但总脂肪和饱和脂肪、蛋白质、维生素D、维生素B12、核黄素和烟酸的摄入量较低（P < 0.0001）。相比之下，第1组的总脂肪和饱和脂肪、蛋白质、维生素B12、硫胺素、烟酸和锌的摄入量较高，但碳水化合物、膳食纤维和镁的摄入量较低。与以高动物蛋白或高植物蛋白为主的饮食相比，将植物性和动物性蛋白质食物搭配起来能形成更健康的饮食模式，具有更有利的营养特性。动植物蛋白的组合提高了加拿大饮食的营养质量。蛋白质来源会影响饮食质量。
