PDF(Pubmed)
Abstract：
BACKGROUND: The Dietary Guidelines for Americans (DGA) recommends consuming a variety of \"Protein Foods\" based on \"ounce-equivalent\" (oz-eq) portions. No study has assessed the same oz-eq portions of animal- vs. plant-based protein foods on essential amino acid (EAA) bioavailability for protein anabolism in young and older adults.
OBJECTIVE: We assessed the effects of consuming two oz-eq portions of pork, eggs, black beans, and almonds on postprandial EAA bioavailability in young and older adults.
METHODS: We conducted two investigator-blinded, randomized crossover trials in young (n = 30; mean age ± SD: 26.0 ± 4.9 y) and older adults (n = 25; mean age ± SD: 64.2 ± 6.6 y). Participants completed four testing sessions where they consumed a standardized meal with two oz-eq of either unprocessed lean pork, whole eggs, black beans, or sliced almonds. Blood samples were taken at baseline and 30, 60, 120, 180, 240, and 300 min postprandially. Plasma EAA bioavailability was based on postprandial integrated positive areas under the curve.
RESULTS: Participant age did not affect EAA bioavailability among the four protein foods tested. Two oz-eq portions of pork (7.36 g EAA) and eggs (5.38 g EAA) resulted in greater EAA bioavailability than black beans (3.02 g EAA) and almonds (1.85 g EAA) in young and older adults, separately or combined (p < 0.0001 for all). Pork resulted in greater EAA bioavailability than eggs in young adults (p < 0.0001), older adults (p = 0.0007), and combined (p < 0.0001). There were no differences in EAA bioavailability between black beans and almonds.
CONCLUSIONS: The same \"oz-eq\" portions of animal- and plant-based protein foods do not provide equivalent EAA content and postprandial bioavailability for protein anabolism in young and older adults.
OBJECTIVE: We assessed the effects of consuming two oz-eq portions of pork, eggs, black beans, and almonds on postprandial EAA bioavailability in young and older adults.
METHODS: We conducted two investigator-blinded, randomized crossover trials in young (n = 30; mean age ± SD: 26.0 ± 4.9 y) and older adults (n = 25; mean age ± SD: 64.2 ± 6.6 y). Participants completed four testing sessions where they consumed a standardized meal with two oz-eq of either unprocessed lean pork, whole eggs, black beans, or sliced almonds. Blood samples were taken at baseline and 30, 60, 120, 180, 240, and 300 min postprandially. Plasma EAA bioavailability was based on postprandial integrated positive areas under the curve.
RESULTS: Participant age did not affect EAA bioavailability among the four protein foods tested. Two oz-eq portions of pork (7.36 g EAA) and eggs (5.38 g EAA) resulted in greater EAA bioavailability than black beans (3.02 g EAA) and almonds (1.85 g EAA) in young and older adults, separately or combined (p < 0.0001 for all). Pork resulted in greater EAA bioavailability than eggs in young adults (p < 0.0001), older adults (p = 0.0007), and combined (p < 0.0001). There were no differences in EAA bioavailability between black beans and almonds.
CONCLUSIONS: The same \"oz-eq\" portions of animal- and plant-based protein foods do not provide equivalent EAA content and postprandial bioavailability for protein anabolism in young and older adults.
摘要：
背景：美国人饮食指南（DGA）建议根据“盎司当量”（oz-eq）部分食用各种“蛋白质食品”。没有研究评估动物的相同oz-eq部分-vs.植物性蛋白质食品对年轻人和老年人蛋白质合成代谢的必需氨基酸（EAA）生物利用度。
目的：我们评估了食用两盎司当量猪肉的影响，鸡蛋,黑豆,和杏仁对年轻人和老年人餐后EAA生物利用度的影响。
方法：我们进行了两次调查盲，针对年轻人(n=30;平均年龄±SD:26.0±4.9岁)和老年人(n=25;平均年龄±SD:64.2±6.6岁)的随机交叉试验.参与者完成了四个测试课程，他们在其中食用了两盎司当量的未加工瘦猪肉的标准化膳食，整个鸡蛋,黑豆,或者切片杏仁.在基线和餐后30、60、120、180、240和300分钟采集血样。血浆EAA生物利用度基于餐后积分曲线下的阳性面积。
结果：参与者年龄不影响所测试的四种蛋白质食物中的EAA生物利用度。在年轻人和老年人中，两盎司当量的猪肉（7.36克EAA）和鸡蛋（5.38克EAA）的EAA生物利用度高于黑豆（3.02克EAA）和杏仁（1.85克EAA），单独或组合(全部p<0.0001)。在年轻人中，猪肉比鸡蛋具有更大的EAA生物利用度（p<0.0001），老年人（p=0.0007），并合并（p<0.0001）。黑豆和杏仁之间的EAA生物利用度没有差异。
结论：相同的“oz-eq”部分的基于动物和植物的蛋白质食物不能为年轻人和老年人的蛋白质合成代谢提供相同的EAA含量和餐后生物利用度。
目的：我们评估了食用两盎司当量猪肉的影响，鸡蛋,黑豆,和杏仁对年轻人和老年人餐后EAA生物利用度的影响。
方法：我们进行了两次调查盲，针对年轻人(n=30;平均年龄±SD:26.0±4.9岁)和老年人(n=25;平均年龄±SD:64.2±6.6岁)的随机交叉试验.参与者完成了四个测试课程，他们在其中食用了两盎司当量的未加工瘦猪肉的标准化膳食，整个鸡蛋,黑豆,或者切片杏仁.在基线和餐后30、60、120、180、240和300分钟采集血样。血浆EAA生物利用度基于餐后积分曲线下的阳性面积。
结果：参与者年龄不影响所测试的四种蛋白质食物中的EAA生物利用度。在年轻人和老年人中，两盎司当量的猪肉（7.36克EAA）和鸡蛋（5.38克EAA）的EAA生物利用度高于黑豆（3.02克EAA）和杏仁（1.85克EAA），单独或组合(全部p<0.0001)。在年轻人中，猪肉比鸡蛋具有更大的EAA生物利用度（p<0.0001），老年人（p=0.0007），并合并（p<0.0001）。黑豆和杏仁之间的EAA生物利用度没有差异。
结论：相同的“oz-eq”部分的基于动物和植物的蛋白质食物不能为年轻人和老年人的蛋白质合成代谢提供相同的EAA含量和餐后生物利用度。
