Excess protein

Excess protein

If the amount of protein in the diet significantly exceed required to maintain nitrogen balance, it is of no harm. An excess of the amino acids in this case is simply used as an energy source. As an example, one can refer to the Inuit, who consume very little carbohydrates and about ten times more protein than required to maintain nitrogen balance.

However, for most people in the absence of intense exercise consumption of more than 1.7 g. per kg body weight can lead to adverse consequences. Excess dietary protein intake is not beneficial because they can not accumulate in the body. Instead, the liver converts excess protein into glucose and nitrogenous compounds such as urea, which should be actively kidneys excrete. Also of special importance under optimal drinking regime. Excess amount of proteins leads to the acidic reactions, which in turn increases the loss of calcium. In addition, protein-rich foods often contain meat products, such as purines, and some of them may be delayed metabolism in the joints, causing the development of gout. It should be noted that the problems associated with excess protein, are extremely rare! In our usual diet often lacks complete protein!

Assess the adequacy of protein in the diet on nitrogen balance. The human body is constantly going on the synthesis of new proteins and the removal of a final product of protein metabolism. The composition includes a protein nitrogen, which does not contain a carbohydrate nor fat. And if it is deposited in the supply body, only proteins in the composition. If as a result of the breakdown of protein nitrogen comes out of their composition, it is removed in the urine. To the body functioning at an optimal level, it is necessary to delete the nitrogen filling. If the amount of food makes up for nitrogen excreted corresponds to the number, then this condition is called nitrogen (or protein) balance.
Recommendations for choosing a protein.

Currently, the quality of food proteins was evaluated by the coefficient of assimilation. It takes into account the amino acid composition (chemical value) and complete digestion (biological value) protein. Products having a coefficient of 1.0 assimilation are most valuable sources of protein. Assessment of the quality of proteins of different products according to the WHO, refer to the table.

Coefficient of assimilation of certain products.

The protein source Coefficient of assimilation
 Milk 1,00
 Isolated soy protein 1,00
 Eggs 1,00
 Beef 0,92
 Pea flour 0,69
 Canned beans 0,68
 Oat 0,57
 Chechevitsa 0,52
 Arakhis 0,52
 Wheat 0,40

High-quality protein products are milk, eggs and meat, which, unfortunately, often contain a lot of fat, so you need to remember that the presence of even a small amount of fat should limit itself to excess consumption of calories.

Preferred protein products: low-fat cheese, low-fat cottage cheese, egg whites, most fresh fish and seafood, lean veal, young lamb, chicken, turkey, preferably white meat without skin, soy meat, soy milk or soy cheese (tofu).

Less preferred foods: dark meat chicken and turkey, cottage cheese, lean sliced smoked, red meat (sirloin), processed meats: bacon, salami, ham, milk and yogurt with sugar.

Egg white is pure protein lacking fat. Lean meat contains about 50% of calories attributable to owners of proteins captured (skim) milk – 40%, vegetables – about 30% and containing starch products – about 15%.

The basic rule when choosing protein foods are: high coefficient of absorption of protein and more protein per calorie. Thus, when selecting products, choose foods high in protein and low in fat.

Better absorbed proteins cooked, as they become more accessible to enzymes in the gastrointestinal tract (GIT). However, heat treatment may reduce the biological value of the protein due to the destruction of certain amino acids.

For example, we give a table of contents of protein and 100 grams of fat in certain foods rich in protein.

Product

Protein, g Fat, g
 Heart 15 3
 Chickens 20,8 8,8
 Beef 18,9 12,4
 Svinina nezhirnaya 16,4 27,8
 Pork fat 11,4 49,3
 Telyatina 19,7 1,2
 Diabetic boiled sausage 12,1 22,8
 Dietary cooked sausage 12,1 13,5
 Doctoral boiled sausage 13,7 22,8
 Cracow smoked sausage 16,2 44,6
 Minsk smoked sausage 23 17,4
 Herring 17,7 19,5
 Mintai 15,9 0,7
 Skumbriya 18 9
 Sturgeon caviar grain 28,9 9,7
 Arakhis 26,3 45,2
 Sunflower seed 20,7 52,9
 Rye bread 4,7 0,7
 Bread wheat flour grade I 7,7 2,4
 A sweet pastry 7,6 4,5
 Unground buckwheat 12,6 2,6
 Rice 7 0,6
 Oatmeal 11,9 5,8
 Peas solid 23 1,2
 Soybean 34,9 17,3
 Beans 22,3 1,7
 Soy meat 52 1
 Milk 2,8 3,2
 Natural yoghurt 1.5% fat 5 1,5
 Nonfat yogurt 3 0,1
 Low-fat cottage cheese 18 0,6
 Russian cheese 23,4 3

 

Usually nutrient mixtures or products systems with partial substitution of food (SCHZP), with whom we work, a protein mixture is a combination of an isolated soy protein and milk casein. Soybean – a complete protein containing all the essential amino acids in a ratio corresponding to the individual’s needs. It is characterized by high digestibility and reduced level of trypsin inhibitors and phytates compared with the untreated soy protein. Recent analyzes have revealed the presence of soy in it two isoflavones having antiholesterolemicheskimi and antioxidation and properties. Casein – Protein predominant in milk, is also characterized by 1 and absorption coefficient is considered complete protein containing all of the essential amino acids in the ratio desired by the person. The combination of these two proteins creates a protein characterized by high bioavailability properties of soy isof