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NUTRIENTS: QUALITY OF FOOD PROTEINS
The body can manufacture some of the amino acids required by the tissues, but it is unable to make others. Those amino acids that cannot be manufactured by the body must be present in the protein of the diet, and are called essential amino acids. It is a good idea to be able to recognize the names of these essential amino acids when you see them. They are:
histidine (infants and children; possibly adults) phenylalanine
isoleucine threonine
leucine tryptophan
lysine valine
methionine
Biologic value. The foods we eat supply the amino acids that the cells require for synthesis of proteins. Not all foods are of equal quality in meeting the cellular needs. Each cell must have a sufficient supply of all the amino acids it needs in order to build a new protein. All of these amino acids must be present at the same time; if one or more are missing, the protein cannot be synthesized and the rest of the amino acids will be more or less wasted. Suppose there were half the needed amount of one of the amino acids: then the cell can build only half as much protein.
If a food furnishes amino acids in the proportions and amounts needed by the body cells for tissue replacement and growth, it is said to furnish protein of high biologic value; the protein is often referred to as complete. Eggs, milk, cheese, meat, fish, and poultry are examples of foods high in biologic value.
Foods that lack adequate amounts of one or more essential amino acids are of poor biologic value or incomplete. These include the proteins found in cereals, legumes, nuts, and vegetables.
Complementarity. Fortunately, the same amino acids are not missing from all plant foods. When one food provides the amino acids that are missing in another is it said to complement (to make complete) the second food. For example, neither corn nor dry beans, when eaten at separate times, provide the amino acids needed by the tissues. But if they are eaten at the same meal, as Mexicans often do, the two foods will supply sufficient amounts of the amino acids for protein synthesis to take place in the cells. Thus, cheese complements the protein in macaroni; milk makes up for some amino acids missing in the breakfast cereal; and black-eyed peas and corn bread, eaten together, complement each other in their amino acids.
Protein efficiency ratio. One of the methods used to measure the quality of a protein is to determine its protein efficiency ratio (PER). You may occasionally see reference to this ratio on a food label. To determine the PER a single protein to be tested is fed in an adequate diet to very young rats for a four-week period. The PER is the weight gain of the rats divided by the amount of protein eaten. For example, suppose the rats gained 5 grams for each 2 grams of protein fed, then the PER would be 2.5. Such a ratio is typical of milk, eggs, meat, poultry, and fish. If cereals alone, or legumes alone, were fed the ratio would be much lower. If cereal, such as wheat, were fed with a legume, such as beans, the PER would be nearly that of milk, meat, or egg protein.
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