Academic literature on the topic 'Animal-Based Protein-Rich Foods'
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Journal articles on the topic "Animal-Based Protein-Rich Foods"
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Campbell, Wayne W. "Animal-based and plant-based protein-rich foods and cardiovascular health: a complex conundrum." American Journal of Clinical Nutrition 110, no. 1 (June 4, 2019): 8–9. http://dx.doi.org/10.1093/ajcn/nqz074.
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Bogueva, Diana, and Dora Marinova. "Demand for Animal-Based Food Products and Sustainability." Proceedings 73, no. 1 (December 2, 2020): 15. http://dx.doi.org/10.3390/ieca2020-08817.
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The demand for animal-based food products is growing across the world, and many are consciously consuming a protein-rich diet. However, the growing consumption of animal proteins contradicts the Earth’s ability to sustainably feed its population. Curbing emissions from agriculture, and especially from livestock production, is essential to fulfilling the Paris Agreement and shifting to a different diet, including EAT-Lancet’s Planetary Health Diet, the flexitarian diet, and other ethically based dietary choices. Consuming modest or lower amounts of meat is viewed as one of the ways toward achieving sustainability. An increased focus on plant-based foods and other meat alternatives presents a strong potential for reducing agriculture-induced emissions and transitioning towards a more plant-based agricultural sector and underlines the need for worldwide national policies incentivizing this transition. The presentation explores whether consumers are ready to shift to a diet that is better for their health and that of the natural environment.
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Appleton, K. "Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults." Nutrients 8, no. 4 (March 29, 2016): 187. http://dx.doi.org/10.3390/nu8040187.
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Fernandes, Tito, Carmen Garrine, Jorge Ferrão, Victoria Bell, and Theodoros Varzakas. "Mushroom Nutrition as Preventative Healthcare in Sub-Saharan Africa." Applied Sciences 11, no. 9 (May 6, 2021): 4221. http://dx.doi.org/10.3390/app11094221.
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The defining characteristics of the traditional Sub-Saharan Africa (SSA) cuisine have been the richness in indigenous foods and ingredients, herbs and spices, fermented foods and beverages, and healthy and whole ingredients used. It is crucial to safeguard the recognized benefits of mainstream traditional foods and ingredients, which gradually eroded in the last decades. Notwithstanding poverty, chronic hunger, malnutrition, and undernourishment in the region, traditional eating habits have been related to positive health outcomes and sustainability. The research prevailed dealing with food availability and access rather than the health, nutrition, and diet quality dimensions of food security based on what people consume per country and on the missing data related to nutrient composition of indigenous foods. As countries become more economically developed, they shift to “modern” occidental foods rich in saturated fats, salt, sugar, fizzy beverages, and sweeteners. As a result, there are increased incidences of previously unreported ailments due to an unbalanced diet. Protein-rich foods in dietary guidelines enhance only those of animal or plant sources, while rich protein sources such as mushrooms have been absent in these charts, even in developed countries. This article considers the valorization of traditional African foodstuffs and ingredients, enhancing the importance of establishing food-based dietary guidelines per country. The crux of this review highlights the potential of mushrooms, namely some underutilized in the SSA, which is the continent’s little exploited gold mine as one of the greatest untapped resources for feeding and providing income for Africa’s growing population, which could play a role in shielding Sub-Saharan Africans against the side effects of an unhealthy stylish diet.
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Demmer, Elieke, Christopher J. Cifelli, Jenny A. Houchins, and Victor L. Fulgoni. "The impact of doubling dairy or plant-based foods on consumption of nutrients of concern and proper bone health for adolescent females." Public Health Nutrition 20, no. 5 (November 10, 2016): 824–31. http://dx.doi.org/10.1017/s1368980016002901.
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AbstractObjectiveTo determine the effects of increasing plant-based foods v. dairy foods on energy and nutrients of concern in adolescent females via diet modelling exercises.DesignData from the National Health and Nutrition Examination Survey (NHANES) were used to compare nutrient intakes from usual diet with those from three dietary scenarios that increased current intakes by 100 % of the following: (i) plant-based foods; (ii) protein-rich plant-based foods; and (iii) milk, cheese and yoghurt. The first two scenarios had commensurate reductions in animal products.SettingWhat We Eat in America, NHANES 2007–2010.SubjectsFemale adolescents (n 1594) aged 9–18 years.ResultsWhen currently consumed plant-based foods were increased by 100 %, there were increases in dietary fibre, added sugar, vitamin E, Fe and folate intakes. These increases were accompanied by decreases in total fat, saturated fat, Zn, vitamin D, Ca and protein intakes. Protein-rich plant foods are consumed in very low quantities in this population such that doubling their intake resulted in no real nutritional impact. When dairy products were increased by 100 % there were increases in intakes of vitamin D, Mg, Zn, Ca, K, energy, saturated fat and protein.ConclusionsNon-specific recommendations to increase plant foods can lead to unintended nutritional consequences. For adolescent girls, meeting the dietary recommendation of three daily servings of dairy improved the intake of the identified nutrients of concern while simultaneously providing adequate nutrients essential for proper growth and bone health critical during the adolescent phase.
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Tontisirin, Kraisid, Guy Nantel, and Lalita Bhattacharjee. "Food-based strategies to meet the challenges of micronutrient malnutrition in the developing world." Proceedings of the Nutrition Society 61, no. 2 (May 2002): 243–50. http://dx.doi.org/10.1079/pns2002155.
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The purpose of the present paper is to review the evidence in favour of food-based strategies to meet the challenges of micronutrient malnutrition in the developing world. Increasing dietary diversification is the most important factor in providing a wide range of micronutrients, and to achieve this objective in a development context requires an adequate supply, access and consumption of a variety of foods. Diets in developing countries generally lack many nutrients, including energy (inadequate amounts of food), so that strategies need to also emphasize an increase in total food intake, in addition to a greater variety. Agricultural and food policies tend to be oriented to primary agricultural productions, but they could also be formulated to promote and support home gardens and small livestock production for the explicit purpose of increasing the household consumption of micronutrient-rich foods. The adoption of ‘desirable’ dietary patterns for nutrition improvement, e.g. appropriately formulated to meet micronutrient needs, could be used in the formulation of agricultural policies and programmes. This process could be achieved through support for integrated farming systems oriented to assuring household food security, but also based on a variety of foods that will meet total dietary (including micronutrient) needs. Thus, availability of energy-rich staples, animal and/or fish as major sources of protein, and vitamin-, mineral- and phytonutrient-rich fruit and vegetables could constitute the types of production envisaged. The cultivation of edible indigenous plants as additional sources of micronutrients could also be added. The low bioavailability of some key micronutrients from foods, such as Fe, are substantially enhanced with the right food combinations and with appropriate food processing and preparation techniques. Simple appropriate technology for the preservation of micronutrientrich foods would need further development and promotion for their year-round availability. Linking community development policies to national programmes for the alleviation of hunger and malnutrition, with an emphasis on increasing the variety of foods consumed, is probably the best strategy for improving micronutrient malnutrition sustainably.
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Appleton, Katherine M. "Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults: Re-Analysis with a Focus on Sustainability." Nutrients 15, no. 2 (January 16, 2023): 470. http://dx.doi.org/10.3390/nu15020470.
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Older adults may gain health benefits from the consumption of animal-based protein-rich foods, but environmental pressures suggest advocating some meat and dairy foods over others, and understanding the barriers and facilitators for consuming these different foods would be of value. Existing data on the barriers to and facilitators of the consumption of meat and dairy products were re-analysed for differing effects for white, red, and processed meat consumption and for yoghurt, soft cheese, and hard cheese consumption. White meat consumption was associated with fewer concerns over spoilage and waste and stronger perceptions that meat is convenient (smallest Beta = 0.135, p = 0.01), while red and processed meat consumption were positively associated with liking /taste, appearance, and convenience (smallest Beta = 0.117, p = 0.03). Yoghurt and soft cheese consumption were positively associated with liking/taste and medical concerns, and fewer concerns over ability and habit (smallest Beta = −0.111, p = 0.05), while hard cheese consumption was only associated with liking/taste (Beta = 0.153, p = 0.01). Taken together, these data suggest that enhancing or promoting the enjoyment, taste, visual appeal, and ease-of-consumption of the more sustainable meat and dairy options may be of value in encouraging the consumption of these foods in older adults.
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Kim, Keewan, Samrawit F. Yisahak, Carrie J. Nobles, Victoria C. Andriessen, Elizabeth A. DeVilbiss, Lindsey A. Sjaarda, Ahoud Alohali, Neil J. Perkins, and Sunni L. Mumford. "Low Intake of Vegetable Protein is Associated With Altered Ovulatory Function Among Healthy Women of Reproductive Age." Journal of Clinical Endocrinology & Metabolism 106, no. 7 (March 18, 2021): e2600-e2612. http://dx.doi.org/10.1210/clinem/dgab179.
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Abstract Context Diets high in plant-based protein have gained popularity due to increasing health concerns regarding consumption of animal products. Though links between intakes of certain protein-rich foods and reproductive disorders have been suggested, the relationship of overall animal and vegetable proteins with reproductive hormones among reproductive-aged women is unknown. Objective To evaluate the associations between the intake of dietary protein with reproductive hormones and sporadic anovulation among reproductive-aged women. Design A prospective cohort study, 2005–2007. Setting University at Buffalo, western New York, United States. Participants A total of 259 premenopausal women (18–44 years) without dietary restrictions. Main Outcome Measure(s) Serum reproductive hormones were determined up to 8 times per cycle for 2 cycles. Protein intake was assessed the day prior to hormone assessment at 4 visits/cycle using 24-hour recalls. Results Overall, 84% of participants met the recommended dietary allowance for total protein set for reproductive-aged women. Neither total nor animal protein intake were associated with reproductive hormones or anovulation. However, vegetable protein intake in the lowest tertile was associated with lower luteal phase progesterone (-18.0%, 95% confidence interval [CI] -30.2, -3.6), higher follicle-stimulating hormone (3.8%, 95% CI 0.2, 7.6), and a higher risk of anovulation (risk ratio [RR] 2.53, 95% CI 1.21, 5.26), compared with the middle tertile. Nuts and seeds were the only protein-rich foods associated with an elevated risk of anovulation (RR 2.12, 95% CI 1.17, 3.85). Conclusions Findings suggest that among women who meet the recommended dietary allowance for total protein, low intake of vegetable, but not animal, protein may disturb normal ovulatory function.
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Bu, Tao, Daisheng Tang, Yahong Liu, and Dangui Chen. "Trends in Dietary Patterns and Diet-related Behaviors in China." American Journal of Health Behavior 45, no. 2 (March 1, 2021): 371–83. http://dx.doi.org/10.5993/ajhb.45.2.15.
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Objectives: Determination of trends in diet-related behaviors and their interactions with cardio-metabolic diseases is an important research endeavor. Methods: We analyzed food categories, weight, eating frequency, eating location, cooking methods, time of food intake, dietary knowledge, food preference, nutritional structure over time, and their interaction with cardiometabolic risks, using t tests and χ2 tests, based on the China Health and Nutrition Survey packages from 1997 to 2011. Results: Consumption of fruits, dairy products, snacks, fast food, and beverages has increased significantly, as a concomitant and marked decrease in rice consumption has occurred. Food categories, eating frequency, cooking methods, and at-home eating are gradually increasing and diversifying. Persons not only prefer to consume carbohydrate-rich foods like fruits and vegetables, but also enjoy energy-dense foods like meat, snacks, and beverages. There has been a switch from a predominantly plant-based diet to a Western style diet high in fat and animal-based foods. People have undergone significant changes in reducing the intake of energy, carbohydrates, and protein, but significantly increased their fat intake. Conclusion: Chinese dietary patterns and diet-related behaviors have undergone significant transition in the past few decades, trending towards diversification and modernization.
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Ronto, Rimante, Golsa Saberi, Gianna Maxi Leila Robbers, Stephanie Godrich, Mark Lawrence, Shawn Somerset, Jessica Fanzo, and Josephine Y. Chau. "Identifying effective interventions to promote consumption of protein-rich foods from lower ecological footprint sources: A systematic literature review." PLOS Global Public Health 2, no. 3 (March 16, 2022): e0000209. http://dx.doi.org/10.1371/journal.pgph.0000209.
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Addressing overconsumption of protein-rich foods from high ecological footprint sources can have positive impacts on health such as reduction of non-communicable disease risk and protecting the natural environment. With the increased attention towards development of ecologically sustainable diets, this systematic review aimed to critically review literature on effectiveness of those interventions aiming to promote protein-rich foods from lower ecological footprint sources. Five electronic databases (Medline, Web of Science, Scopus, Embase and Global Health) were searched for articles published up to January 2021. Quantitative studies were eligible for inclusion if they reported on actual or intended consumption of protein-rich animal-derived and/or plant-based foods; purchase, or selection of meat/plant-based diet in real or virtual environments. We assessed 140 full-text articles for eligibility of which 51 were included in this review. The results were narratively synthesised. Included studies were categorised into individual level behaviour change interventions (n = 33) which included education, counselling and self-monitoring, and micro-environmental/structural behaviour change interventions (n = 18) which included menu manipulation, choice architecture and multicomponent approaches. Half of individual level interventions (52%) aimed to reduce red/processed meat intake among people with current/past chronic conditions which reduced meat intake in the short term. The majority of micro-environmental studies focused on increasing plant-based diet in dining facilities, leading to positive dietary changes. These findings point to a clear gap in the current evidence base for interventions that promote plant-based diet in the general population.
Book chapters on the topic "Animal-Based Protein-Rich Foods"
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Marshall, Patricia, and Dora Marinova. "Health Benefits of Eating More Plant Foods and Less Meat." In Environmental, Health, and Business Opportunities in the New Meat Alternatives Market, 38–61. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7350-0.ch003.
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The health benefits of eating more plant-based foods and less meat are scientifically proven. This chapter examines the evidence in relation to common health and medical conditions, such as cardiovascular diseases, type 2 diabetes, cancers, mental health, and dementia. It also analyzes the issues related to gastrointestinal health and diet in light of the presence of fiber and other plant materials. Although the environmental benefits of a plant-based diet are well-established, there are some concerns about the ability of such food choices to supply essential nutrients to the human body, such as protein, iron, vitamin B12, and Omega 3 fatty acids. They are discussed within the framework of a healthy diet. Some of the disadvantages of diets rich on animal proteins, such as heme iron, are highlighted with a warning that the consumption of lab-grown meat may carry similar risks. A balanced plant-rich diet seems a better and easier choice.
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Parveen, Saima, Amina Jamil, Imran Pasha, and Farah Ahmad. "Pulses: A Potential Source of Valuable Protein for Human Diet." In Legumes Research - Volume 2 [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.99980.
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Nutritional profile of pulses has significant importance in human diet with respect to protein and mineral quality and bioavailability. Protein energy malnutrition is widespread throughout the world especially among the developing countries. Pulses being rich in macronutrients such as protein from 20 to 26% and low in calories are most suitable for product development for target-oriented population. During last decade, the demand for pulse-based products with high protein and fiber, low glycemic index, and gluten free with more antioxidant showed increasing trend by the consumers. Drift of end-use application of pulses generated interest for research in all disciplines such as breeding, agronomy, food, and nutrition, etc. A great share of plant protein in human diet may be a critical step for reducing dependence on animal origin protein source. This chapter will review contribution or choice of plant-based protein from legumes or pulses with good-quality protein based on amino acid composition. Additionally, this overview can give insight into the development of new product with balanced nutritional quality and high protein contents as a potential protein supply for malnourished population.
Conference papers on the topic "Animal-Based Protein-Rich Foods"
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Doyen, Alain. "Opportunities and challenges for the development of insect protein-rich ingredients." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kqor7470.
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Over the past decade, the potential of edible insects as a novel food ingredient in high value-added products has been investigated to find alternatives to conventional animal protein sources that are over-exploited and harmful to the environment. One of the most challenge for the edile insect industry is to improve the consumer acceptability for this non conventional food matrix. Although there are many complex factors that influence the consumers' perceptions and acceptability of insects as food, it is well-documented that insect-based foods in which insects were not visible to the consumer created less aversion, highlighting the importance of developing products with processed insects. In this context, the development of edible insect ingredients, from meal until insect protein isolate, is currently largely studied. More specifically, and because these ingredients are composed of a high amount of proteins, this macronutrient is of specific significance. In this context, edible insect proteins represent a great opportunity for the development of the edible insect industry due to their interesting nutritional aspect and bioactive properties. However, for the development of edible insect-based food for human consumption, it become necessary to control the impact of conventional and emerging food processing on the insect protein structures and techno-functional properties. Simultaneously, it is crucial to ensure that the insect-based food products generated after the different processing steps are safe for the consumer, mainly in terms of microbial contaminations and allergenicity. Consequently, and regarding the different points indicated above, this presentation will highlight the different opportunities and challenges regarding the development of insect protein-rich food ingredients.
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Ghosh, Supratim, Breann Squires, Phyllis Shand, and Pulari Nair. "Utilization of fababean protein-stabilized structured emulsions in the replacement of animal fat in beef burgers." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iiid4502.
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Processed meat, such as burgers are rich in animal fat which contribute significantly towards many structural and sensory properties. In this work, hybrid beef burger was developed by replacing the animal fat with fababean protein-stabilized O/W emulsions. To create a stable structured emulsions 80wt% coconut oil (CNO) was mixed with canola oil (CO). The molten oil phase (50wt%) was emulsified with 10wt% fababean protein concentrate dispersion in an industrial food processor. The hot emulsion was cooled in an ice bath while constant mixing until the temperature reached 10ºC and the emulsion transformed into a strong viscoelastic gel. The emulsion was then mixed with lean beef meat and in a bowl chopper and a grinder at 4ºC to prepare the ground meat, which was then used to prepare the burger patties using a patty maker. The animal fat control burgers contained 20% beef fat, which was fully replaced with the emulsions. A reduced beef fat burger was also made with fat content similar to the hybrid burger. The hardness of the CNO emulsion hybrid burgers were lower than the control full-fat and reduced-fat burgers, but they were significantly better than the 100% CO emulsion burger, indicating the importance of structured fat on burger structure. Interestingly, both the CNO and CO emulsion hybrid burgers showed the highest cook yield compared to the control burgers. The Warner-Bratzler shear force values of the hybrid CNO burgers were lower than the full-fat control burger, while they were similar to the reduced-fat burgers. No difference in external and interior color and size of the cooked burgers were observed among the various treatments indicating the success in replacing animal fat from beef burgers with plant protein based CNO emulsion. Such novel product could not only reduce fat but also improve the lipid profile of meat.
Reports on the topic "Animal-Based Protein-Rich Foods"
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Houzer, Ella, and Ian Scoones. Are Livestock Always Bad for the Planet? Rethinking the Protein Transition and Climate Change Debate. Institute of Development Studies (IDS), September 2021. http://dx.doi.org/10.19088/steps.2021.003.
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Urgent climate challenges have triggered calls for radical, widespread changes in what we eat, pushing for the drastic reduction if not elimination of animal-source foods from our diets. But high-profile debates, based on patchy evidence, are failing to differentiate between varied landscapes, environments and production methods. Relatively low-impact, extensive livestock production, such as pastoralism, is being lumped in with industrial systems in the conversation about the future of food. This report warns that the dominant picture of livestock’s impacts on climate change has been distorted by faulty assumptions that focus on intensive, industrial farming in rich countries. Millions of people worldwide who depend on extensive livestock production, with relatively lower climate impacts, are being ignored by debates on the future of food. The report identifies ten flaws in the way that livestock’s climate impacts have been assessed, and suggests how pastoralists could be better included in future debates about food and the climate.