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Publication
Avaliação da qualidade proteica de alimentos de origem vegetal disponíveis em Portugal
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Advisor(s)
Abstract(s)
Estudos têm demonstrado que uma alimentação de base vegetal está
associada a diversos benefícios para a saúde, entre os quais a um equilíbrio
do peso corporal, contribuindo no combate à obesidade. No entanto,
e por existir um consumo reduzido de vegetais e leguminosas em Portugal,
este estudo teve como objetivo caracterizar a qualidade proteica
destes e de outros grupos de alimentos de base vegetal, como forma
de promover o aumento do seu consumo de forma sustentada. A caracterização
da qualidade proteica foi realizada em 65 alimentos através da
análise cromatográfica do seu conteúdo em aminoácidos essenciais. No
que diz respeito ao conteúdo em proteína, as algas, e os substitutos de
proteína animal, como o tofu e seitan, apresentam os valores mais elevados
(26,1 g/100g a 36,1 g/100g). No entanto, o teor elevado em proteína
total pode não refletir a correspondente qualidade proteica (presença de
todos os aminoácidos essenciais). Destes alimentos, os alimentos à base
de cereais (onde o seitan se inclui) caracterizam-se pela grande limitação
em lisina. Já as leguminosas (ingrediente base do tofu) caracterizam-se
pela limitação em valina e aminoácidos sulfurados. No entanto, uma dieta
variada nos diferentes grupos de alimentos de base vegetal, parece ser
a base para a compensação dos aminoácidos limitantes observados nos
alimentos individuais, através da sua complementaridade.
Studies have shown that a plant-based diet is associated with several health benefits, including a balance in body weight, contributing to the fight against obesity. However, and because there is a reduced consumption of vegetables and legumes in Portugal, this study aimed to characterize the protein quality of these and other vegetable-based food groups, as a way to promote the increase in their consumption in a sustained manner. The characterization of protein quality was performed in 65 foods through chromatographic analysis of their essential amino acid content. In terms of protein content, algae and animal protein substitutes, such as tofu and seitan, have the highest values (26.1 g/100g to 36.1 g/100g). However, this high total protein content may not reflect the corresponding protein quality (presence of all essential amino acids). For example, cereal-based foods (where seitan is included) are characterized by a major limitation in lysine. On the other hand, legumes (the base ingredient of tofu) are characterized by their limitation in valine and sulfur amino acids. However, a varied diet, in the different groups of plant-based foods, seems to be the basis for compensating for the limiting amino acids observed in individual foods, through their complementarity.
Studies have shown that a plant-based diet is associated with several health benefits, including a balance in body weight, contributing to the fight against obesity. However, and because there is a reduced consumption of vegetables and legumes in Portugal, this study aimed to characterize the protein quality of these and other vegetable-based food groups, as a way to promote the increase in their consumption in a sustained manner. The characterization of protein quality was performed in 65 foods through chromatographic analysis of their essential amino acid content. In terms of protein content, algae and animal protein substitutes, such as tofu and seitan, have the highest values (26.1 g/100g to 36.1 g/100g). However, this high total protein content may not reflect the corresponding protein quality (presence of all essential amino acids). For example, cereal-based foods (where seitan is included) are characterized by a major limitation in lysine. On the other hand, legumes (the base ingredient of tofu) are characterized by their limitation in valine and sulfur amino acids. However, a varied diet, in the different groups of plant-based foods, seems to be the basis for compensating for the limiting amino acids observed in individual foods, through their complementarity.
Description
Keywords
Alimentos de Origem Vegetal Qualidade Proteica Características Nutricionais Composição dos Alimentos Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2021;10(Supl 13):27-32
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP