Macronutrient innovations and their educational implications: Proteins, peptides and amino acids

Abstract

Recent estimates of human requirement for indispensable amino acids have shown that the requirement for key amino acids such as lysine is twofold−threefold higher than previously thought. As a consequence recommended intakes for protein, particularly for vulnerable groups such as the elderly, need to be revised. Indispensable amino acids can also be used directly to improve amino acid supply in diets. A range of nitrogen compounds such as creatine and branched chain amino acids are currently used by groups such as athletes, although their efficacy is open to question. Peptides are natural components of the diet and some of these have been shown to have beneficial effects. The emergence of methods for genetic modification of food proteins raises possibilities of the development of novel foods for a variety of benefits including improved supply of indispensable amino acids, reduced allergenicity, or preformed antibodies to reduce risk of disease.