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ARS Home » Plains Area » Houston, Texas » Children's Nutrition Research Center » Research » Publications at this Location » Publication #326388
Title: Commonly consumed protein foods contribute to nutrient intake, diet quality, and nutrient adequacy

Author
item PHILLIPS, STUART - McMaster University
item FULGONI III, VICTOR - Nutrition Impact, Llc
item HEANEY, ROBERT - Creighton University
item NICKLAS, THERESA - Children'S Nutrition Research Center (CNRC)
item SLAVIN, JOANNE - University Of Minnesota
item WEAVER, CONNIE - Purdue University

Submitted to: The American Journal of Clinical Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/29/2015
Publication Date: 4/29/2015
Citation: Phillips, S.M., Fulgoni III, V.L., Heaney, R.P., Nicklas, T.A., Slavin, J.L., Weaver, C.M. 2015. Commonly consumed protein foods contribute to nutrient intake, diet quality, and nutrient adequacy. American Journal of Clinical Nutrition. 101(Suppl):1346S-1352S.

Interpretive Summary: Determination of the optimal amounts and ideal types of protein-containing foods to help achieve nutrient adequacy is an area of research interest, especially considering that many Americans are overweight or obese and some are undernourished. Also, Americans' diet quality is far from optimal. Although several observational studies investigated the effect of nutrient dense protein foods on nutrient intake and diet quality in adults, few studies directly examined the impact of commonly consumed protein foods on nutrient adequacy. Further evidence is required to show not only that higher protein intake is beneficial for health but also that higher protein intake comes closer to meeting nutrient needs without exceeding energy requirements. More research is also needed to determine the impact of protein food sources on nutrient adequacy in children and adolescents, as well as the consequences of consuming plant-based diets on nutrient adequacy in vulnerable populations such as older adults.

Technical Abstract: The amount of dietary protein needed to prevent deficiency in most individuals is defined in the United States and Canada by the Recommended Dietary Allowance and is currently set at 0.8 g protein per kg per day for adults. To meet this protein recommendation, the intake of a variety of protein food sources is advised. The goal of this article is to show that commonly consumed food sources of protein are more than just protein but also significant sources of essential nutrients. Commonly consumed sources of dietary protein frequently contribute substantially to intakes of nutrients such as calcium, vitamin D, potassium, dietary fiber, iron, and folate, which have been identified as nutrients of "concern" (i.e., intakes are often lower than recommended). Despite this, dietary recommendations to reduce intakes of saturated fat and solid fats may result in dietary guidance to reduce intakes of commonly consumed food sources of protein, in particular animal-based protein. We propose that following such dietary guidance would make it difficult to meet recommended intakes for a number of nutrients, at least without marked changes in dietary consumption patterns. These apparently conflicting pieces of dietary guidance are hard to reconcile; however, we view it as prudent to advise the intake of high-quality dietary protein to ensure adequate intakes of a number of nutrients, particularly nutrients of concern.