60-5 |
|
K. G. LAPSLEY, Almond Board of California, 1150 9th St., Ste. 1500, Modesto, CA 95354-0845 Protein is not stored in the body to any great extent, so daily dietary intake is needed to sustain health. A 150 pound person requires about 56 grams protein daily. The current USDA food guide pyramid recommends 2-3 servings from the protein food group. While many obtain protein from meat, seafood and dairy sources there is growing interest in plant based protein sources. This presentation will focus on the emerging research linking nuts and seed consumption to better health. If one examines the eating patterns of various cultures globally, many give nuts and seeds more prominence. In the Mediterranean legumes and nuts have their own food group at the center of their dietary pyramid. Historically these people have had lower incidences of chronic diseases with average per capita nut consumption in the Mediterranean about three times that in North America. Asian cultures also include nuts and seeds in their traditional daily eating plan. Nutritional quality of plant proteins is a consideration for vegetarians and will be discussed for broader applications. Pros and cons to current use of Protein Digestibility Combined Amino Acid Scores (PDCAAS) as a measure of nut and seed protein digestibility and absorption will be presented. Food protein sources will be ranked on their protein to “good” fat ratio, focusing on the current government recommendations to increase the unsaturated fatty acid levels in the diet and reduce saturated fats. Plant foods and ingredients offer dietary fiber, something their animal food counterparts do not, and the significant of this as related to low carbohydrate weight management programs will be reviewed. Relevant treenut and specifically almond research will be highlighted.
Session 60, Seed proteins
|