Food Quality & Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands.
Animal Production Systems Group, Wageningen University & Research, 6708 WD Wageningen, The Netherlands.
Nutrients. 2022 Feb 23;14(5):947. doi: 10.3390/nu14050947.
For design of healthy and sustainable diets and food systems, it is important to consider not only the quantity but also the quality of nutrients. This is particularly important for proteins, given the large variability in amino acid composition and digestibility between dietary proteins. This article reviews measurements and metrics in relation to protein quality, but also their application. Protein quality methods based on concentrations and digestibility of individual amino acids are preferred, because they do not only allow ranking of proteins, but also assessment of complementarity of protein sources, although this should be considered only at a meal level and not a diet level. Measurements based on ileal digestibility are preferred over those on faecal digestibility to overcome the risk of overestimation of protein quality. Integration of protein quality on a dietary level should also be done based on measurements on an individual amino acid basis. Effects of processing, which is applied to all foods, should be considered as it can also affect protein quality through effects on digestibility and amino acid modification. Overall, protein quality data are crucial for integration into healthy and sustainable diets, but care is needed in data selection, interpretation and integration.
为了设计健康和可持续的饮食和食物系统，不仅要考虑营养素的数量，还要考虑其质量。对于蛋白质来说，这一点尤为重要，因为不同食物来源的蛋白质之间的氨基酸组成和消化率差异很大。本文综述了与蛋白质质量相关的测量和指标，以及它们的应用。基于单个氨基酸浓度和消化率的蛋白质质量方法是首选，因为它们不仅可以对蛋白质进行排序，还可以评估蛋白质来源的互补性，尽管这应该仅在餐食水平上进行考虑，而不是在饮食水平上。为了克服蛋白质质量高估的风险，应选择基于回肠消化率的测量方法，而不是基于粪便消化率的测量方法。在饮食层面上整合蛋白质质量也应该基于单个氨基酸的测量方法进行。所有食物都要经过加工，应考虑其对蛋白质质量的影响，因为加工会通过影响消化率和氨基酸修饰来影响蛋白质质量。总的来说，蛋白质质量数据对于纳入健康和可持续饮食至关重要，但在数据选择、解释和整合方面需要谨慎。
