COLLOIDAL MINERALS
PROTEIN
Proteins are polymers of amino acids that contain the elements carbon, hydrogen,
oxygen, nitrogen and sulfur. Particular emphasis is given to the indispensable
amino acids, i.e., those that must be in the food supply because they either
cannot be synthesized in the body or they cannot be synthesized in adequate
quantity to meet the needs for optimal rates of growth in children. The indispensable
amino acids are: lysine, methionine, threonine, tryptophan, leucine, isoleucine,
valine, phenylalanine, arginine and histidine. A dietary supply of arginine
is not required by adults. The amino acids supplied from dietary protein are
needed for synthesis of body proteins in muscle, organs, bone and skin, and
for synthesis of enzymes, certain hormones, antibodies and a host of specialized
products.
Deficiencies: Deficiencies of protein or of one or more of the indispensable
amino acids will lead to reduced growth in children or loss of muscle mass in
adults. Susceptibility to disease will be increased, and in extreme cases, death
may result. Protein-energy malnutrition is often described in its two extreme
forms: marasmus which is a generalized wasting due to a deficiency of both protein
and energy, and kwashiorkor which is characterized by edema and a deficiency
of both protein quantity and quality (i.e., poor pattern of indispensable amino
acids).
Food sources: Virtually all unprocessed foods contain protein, and
the protein of these foods is characterized by the quantity and ratio of indispensable
amino acids (protein quality) contained therein. Animal proteins (meat, milk,
eggs) are considered to be excellent in both protein quantity and quality. Plant
proteins vary in protein quantity and quality. Members of the bean family: soybeans,
kidney beans, navy beans, and lima beans are rich in protein, and the protein
quality is quite good as well. Split peas and lentils fall into the same category.
Potatoes are rich in protein quality but not in quantity. Breads, cereals, fruits
and most leaf and stem vegetables are not considered good sources of high-quality
protein. Combining certain foods together (e.g. beans with corn) results in
a complementary effect in which the protein quality of the combination is superior
to either food consumed alone.
Diet recommendations: Recommended dietary allowances (NCR, 1989) attempt
to make allowances for protein quality differences in foods typically consumed
by the U.S. population. Surveys have indicated that animal-source proteins contribute
65% of the daily protein ingested by humans in the U.S. Protein requirements
increase with advancing age up to 50 years (63 g/day for males, 50 g/day for
females) and then plateau. Children of both sexes between 7 and 10 years of
age are estimated to require 28 g/day. Additional protein is needed for pregnancy
(+10 g/day) and lactation (+15 g/day). Dietary surveys indicate that adult Americans
consume more-than-adequate amounts of protein (men, 90 g; women 70 g).
For further information:
Fuller, M.F. & Garlich, P.J. (1994) Human amino acid requirements: can the
controversy be resolved. In: Annual Review of Nutrition (Olson, R.E., Bier,
D.M. & McCormick, D.B., eds.), Vol. 14, pp. 217-241. Annual Reviews, Inc. Palo
Alto, CA
Emmert, J.L. & Baker, D.H. (1995) Protein quality assessment of soy products.
Nutr. Res. 15: 1647-1656
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