东南亚蛋白质消费的变化趋势:走向健康、创新和可持续性

IF 3.8 Q2 NUTRITION & DIETETICS Current Developments in Nutrition Pub Date : 2024-10-01 DOI:10.1016/j.cdnut.2024.104443
Alvin Surya Tjahyo , Jia Yee Wu , Geoffry Smith , Cecilia Acuin , Andrea B Maier , Shaun Yong Jie Sim , Reshma Taneja , Sumanto Haldar , Christiani Jeyakumar Henry
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引用次数: 0

摘要

作为对 2023 年 2 月东南亚(SEA)膳食蛋白质需求会议讨论的补充,本研讨会报告总结了该地区的蛋白质摄入量,同时探讨了膳食向补充蛋白质和替代蛋白质转变的影响及其对健康的影响。报告强调了蛋白质质量在膳食评估、最佳摄入量和可持续性方面的重要性,倡导未来食品中具有环保意识的蛋白质生产和创新。讨论要点、专家意见、国家营养数据和相关文献都涉及蛋白质的摄入量和质量、它们对人类健康的影响以及未来食品生产的各种技术。尽管东南亚地区的蛋白质供应量有所增加,但由于对蛋白质质量的关注不够,蛋白质需求量,尤其是关键生命阶段的蛋白质需求量往往得不到满足。考虑氨基酸含量和生物可利用性对于评估营养需求和可持续性评价至关重要,而不能仅仅依赖蛋白质数量。不同食物来源的蛋白质也具有不同的健康关键营养素,如维生素 B-12 和 ω-3 脂肪酸。食品结构、加工和技术方面的创新是开发营养丰富、可持续和有吸引力的未来食品的关键,包括来自补充和替代蛋白质来源的食品,同时要考虑到安全问题,特别是过敏性。要满足东南亚地区对蛋白质的需求,就必须同时关注蛋白质的数量和质量,强调公共卫生政策和指导方针的作用,考虑动物源蛋白质和植物源蛋白质在营养方面的主要差异。为满足地区需求,未来的食品创新应着眼于创造独特但有需求的食品类别或补充现有来源,而不是模仿现有产品。
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Shifting Trend of Protein Consumption in Southeast Asia: Toward Health, Innovation, and Sustainability
Complementing discourse following a February 2023 event on dietary protein needs in Southeast Asia (SEA), this symposium report summarizes the region’s protein intake, while simultaneously examining the impact of dietary shift toward complementary and alternative proteins and their health implications. It highlights the importance of protein quality in dietary evaluations, optimal intake, and sustainability, advocating for environmentally conscious protein production and innovation in future foods. Discussion points, expert opinions, national nutrition data, and relevant literature, addressing protein intake and quality, their impact on human health, and various technologies for future foods production, have been included. Despite increased protein supply in SEA, protein requirements, particularly during crucial life stages, are often unmet owing to insufficient focus on protein quality. Factoring in amino acids content and bioaccessibility are crucial for assessing nutritional requirement and sustainability evaluations, rather than solely relying on protein quantity alone. Different food sources of protein also have different key conutrients for health relevance such as vitamin B-12 and ω-3 fatty acids. Innovations in food structure, processing, and technology are key to developing nutritious, sustainable, and appealing future foods, including from complementary and alternative protein sources, while considering safety aspects, especially allergenicity. Addressing protein needs in SEA requires a dual focus on protein quantity and quality, underlining the role of public health policies and guidelines that consider key nutritional differences of animal-source and plant-based proteins. To address regional demands, future food innovations should aim at creating unique yet needful food categories or supplementing current existing sources, rather than mimicking current products.
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来源期刊
Current Developments in Nutrition
Current Developments in Nutrition NUTRITION & DIETETICS-
CiteScore
5.30
自引率
4.20%
发文量
1327
审稿时长
8 weeks
期刊最新文献
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