In This Issue:
A growing body of evidence supports the notion that increased protein intake can benefit overall health, and current dietary guidelines have advocated for the inclusion of more plant protein in the diet. How do plant proteins measure up to animal sources, and are the current Recommended Dietary Allowance (RDA) guidelines for protein adequate for the entire population?
This issue provides an overview of how RDA guidelines are created and protein recommendations for different consumer groups beyond the standard RDA, the requirements for labeling foods as protein sources, and consumers’ motivation for adding more protein to their diets.
WHAT IS THE RDA FOR PROTEIN, AND IS IT ADEQUATE?
By Robert R. Wolfe, PhD and David Church
The Recommended Dietary Allowance (RDA) is “the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97–98%) healthy individuals in a group.” However, that definition does not match the term. The RDA is neither a “recommendation” nor an “allowance,” but rather a “adequate intake amount.” The RDA for protein (0.8g/kg/d) is based on analysis of nitrogen balance studies. Therefore, the RDA for protein is the amount of protein needed to avoid a negative nitrogen balance. This criterion creates 2 primary problems: (1) a misunderstanding of what the RDA actually means, and (2) the RDA for protein is not based on a health outcome.
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REQUIREMENTS FOR LABELING FOODS AS PROTEIN SOURCES
By James D. House, PhD
Current dietary guidelines, including those in Canada and the United States, have advocated for the inclusion of more plant protein in the diet. For countries within the European Union as well as the United Kingdom, protein content claims are classified on the basis of protein content relative to energy content. Food products containing a minimum protein content of 12% of the energy value can carry a “source of protein claim.” Products with a protein content of 20% or higher can use the term “high protein.”
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CONSUMER MOTIVATION FOR ADDING PROTEIN TO THE DIET
By Joy Blakeslee, RDN
Consumer desire for protein (plant and animal) continues to trend upwards. According to new research from the International Food Information Council (IFIC) protein is the #1 nutrient consumers say they “try to consume,” ranking higher than Vitamin D, Vitamin C, fiber, and calcium.
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