Young V R, Pellett P L
Am J Clin Nutr. 1987 May;45(5 Suppl):1323-43. doi: 10.1093/ajcn/45.5.1323.
We have reviewed, in brief, various aspects of human protein and amino-acid metabolism with particular reference to the assessment of protein and amino acid needs. The current requirements for protein and amino acids in various groups of healthy people were then summarized. Emerging from this discussion was the view that some plant protein foods, such as soy for example, are of much better nutritional value for humans than has been commonly appreciated. The figures for requirements were then compared with intakes characteristic of populations in the developed regions of the world. It is evident that these intakes greatly exceed the minimum physiologic need for most healthy individuals but little is known about the possible health benefit or otherwise of these intake levels of protein. Furthermore, also it was pointed out that consideration of different food proteins in relation to amino acid and nitrogen requirements constitutes an important, but only an initial, basis for evaluating the role of dietary protein and of various food protein sources in human nutrition and health. Different food protein sources influence, in various ways, the utilization of and possibly requirements for other nutrients. This complicates determination of requirements and the setting of rational and safe dietary allowances as well as of dietary guidelines for individuals and population groups. A further assessment of the role and impact of food proteins and their interrelationships with and interactions among other foods and essential nutrients, particularly with respect to the nutritional and metabolic status of free-living individuals and their long-term health, presents a difficult but exciting research challenge to nutrition and other health professionals.
我们简要回顾了人体蛋白质和氨基酸代谢的各个方面，特别提及了蛋白质和氨基酸需求的评估。随后总结了不同健康人群当前对蛋白质和氨基酸的需求。从这次讨论中得出的观点是，一些植物蛋白食品，例如大豆，对人类的营养价值比人们普遍认为的要高得多。然后将这些需求数据与世界发达地区人群的典型摄入量进行了比较。显然，这些摄入量大大超过了大多数健康个体的最低生理需求，但对于这些蛋白质摄入水平可能带来的健康益处或其他影响却知之甚少。此外，还指出，根据氨基酸和氮需求来考虑不同的食物蛋白质，是评估膳食蛋白质及各种食物蛋白质来源在人类营养与健康中作用的重要但只是初步的基础。不同的食物蛋白质来源以各种方式影响其他营养素的利用以及可能的需求。这使得确定需求以及制定合理、安全的膳食营养素参考摄入量和针对个体及人群的膳食指南变得复杂。进一步评估食物蛋白质的作用和影响，以及它们与其他食物和必需营养素之间的相互关系和相互作用，特别是关于自由生活个体的营养和代谢状况及其长期健康，对营养和其他健康专业人员来说是一项艰巨但令人兴奋的研究挑战。
