Dietary Protein and Bone Health

Abstract

Dietary proteins represent 10 to 20% of energy consumption. The recommended daily minimum intake of protein and amino acids in adults is 0.8 g per kg of body weight. However, no upper limit has been identified. In industrialized countries, the main sources of protein are milk, eggs and meat. The nutritional value of protein is influenced by several factors, especially the amino acid (AA) composition, protein digestibility, protein digestion kinetics and the ability to transfer AA for protein synthesis. Diets based on either animal or vegetable products supply proteins of differing quality in differing quantities. Plant proteins are often deficient or low in some specific indispensable AAs. Soy protein is reported as a “complete” protein but its overall indispensable AA content is relatively low (~85% lower than milk) (Wilson & Wilson, 2006).

Cite this paper

@inproceedings{Blais2012DietaryPA, title={Dietary Protein and Bone Health}, author={Anne Blais and Emilien Rouy and Daniel Tom{\'e}}, year={2012} }