Plant proteins in relation to human protein and amino acid nutrition
Abstract
Plant protein foods contribute approximately 65% of the per capita supply of protein on a worldwide basis and approximately 32% in the North American region. These sources of protein are discussed in relation to their amino acid content, human amino acid requirements, and dietary protein quality. Mixtures of plant proteins can serve as a complete and well-balanced source of amino acids for meeting human physiological requirements. This short review ends with a list of series of myths and realities concerning the relationship between plant protein and human nutrition and a list of some nutritional issues of concern to the health professional and informed consumer.
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It is not necessary to consume complementary protein sources at the same meal if the gap between meals is relatively short, around 3 h; the complementary amino acids will be metabolically available for protein synthesis.
“Thus, it is not necessary to consume complementary protein sources at the same meal if the gap between meals is relatively short, around 3 h; the complementary amino acids will be metabolically available for protein synthesis.”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [19]
Plant proteins may have insufficient levels of one or more indispensable amino acids; legumes are frequently low in methionine and cysteine, while lysine is typically limiting in grains.
“Plant proteins, however, may have insufficient levels of one or more indispensable amino acids. Legumes are frequently low in the sulfur-containing amino acids methionine and cysteine, while lysine is typically limiting in grains [19].”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [19]
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- Authors
- Young, V., & Pellett, P.
- Affiliations
- University of Massachusetts Amherst (US)
- Corresponding author
- Young, VR
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 1994-05
- Volume
- 59
- Issue
- 5
- Pages
- 1203S-1212S
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W2157719769
- Cited by
- 717
- References
- 0
- Citations by year
- 2026: 26 · 2025: 40 · 2024: 36 · 2023: 42 · 2022: 45 · 2021: 51 · 2020: 51 · 2019: 53 · 2018: 41 · 2017: 34 · 2016: 34 · 2015: 34 · 2014: 29 · 2013: 42 · 2012: 25
- FWCI
- 2.22
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Muscle metabolism and nutrition
- Life Sciences › Agricultural and Biological Sciences › Food Science › Nutrition, Health, and Society Studies
- Keywords
- plant proteins, amino acid requirements, dietary protein quality, amino acid composition, protein nutrition, human nutrition
- MeSH terms
- Amino Acids, Dietary Proteins, Humans, Nutritional Physiological Phenomena, Nutritional Requirements, Plant Proteins
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