Developing a reliable method to compare food sustainability is gaining traction, with efforts like those by the Food and Agriculture Organization (FAO). This research aims to contribute to a comprehensive scientific comparison of food categories based on CO2 emissions linked not to weight but to their primary function: nutrient availability and uptake in the consumer’s body. The study utilizes a multi-criteria evaluation for sustainability, incorporating the Nutrient Rich Food (NRF) score, protein digestibility, and essential amino acid content. A case study compares one serving of semi-skimmed milk (SSM) with various plant-based beverages (oat, soy, rice, coconut, and almond), considering their carbon footprints in relation to nutrient content and environmental costs. The analysis integrates protein quality through essential amino acid proportion and digestibility. Findings reveal that achieving an NRF11.3 score of 50 requires more servings of unfortified plant-based beverages than semi-skimmed milk, resulting in higher carbon footprints, except for soy drink. However, when considering emerging farm management measures, semi-skimmed and soy drinks show comparable carbon footprints for a given NRF score. Fortified plant-based beverages (soy, oat, and almond) exhibit lower footprints relative to the calculated NRF scores. Yet, when converting carbon footprints to euros using the European Union Emissions Trading System and adding them to retail prices per kilogram, semi-skimmed milk emerges as the option with the lowest “societal costs” (environment and consumer costs). The research underscores that understanding a food product’s nutritional value requires more than knowledge of its composition; uptake into the body maintenance and potential synergistic effects of other components in the food matrix play crucial roles.
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Lupin plants can grow on marginal lands and in the cold regions of Europe. They produce lupin beans, which contain around 30-40 % proteins and 20 % fats [1]. The high protein and fat content puts the lupin plant into direct competition with soy, which is mostly imported. Despite these promising nutritional values, the potential toxic quinolizidine alkaloid content of up to 4 % leads to prior testing before consumption. Therefore, four different extraction methods were tested and compared.
DOCUMENT
Protein supplementation has shown to improve muscle mass in older adults. However, its effect may be influenced by supplementation dose, frequency and timing. This systematic review aimed to assess the effect of dose, frequency and timing of protein supplementation on muscle mass in older adults. Five databases were systematically searched from inception to 14 March 2023, for randomised controlled trials investigating the effect of protein supplementation on muscle mass in adults aged ≥65 years. Random effects meta-analyses were performed, stratified by population. Subgroups were created for dose (≥30 g, <30 g/day), frequency (once, twice, three times/day) and timing of supplementation (at breakfast, breakfast and lunch, breakfast and dinner, all meals, between meals). Heterogeneity within and between subgroups was assessed using I 2 and Cochran Q statistics respectively. Thirty-eight articles were included describing community-dwelling (28 articles, n=3204, 74.6±3.4 years, 62.8 % female), hospitalised (8 articles, n=590, 77.0±3.7 years, 50.3 % female) and institutionalised populations (2 articles, n=156, 85.7±1.2 years, 71.2 % female). Protein supplementation showed a positive effect on muscle mass in community-dwelling older adults (standardised mean difference 0.116; 95 % confidence interval 0.032–0.200 kg, p=0.007, I 2=15.3 %) but the effect did not differ between subgroups of dose, frequency and timing (Q=0.056, 0.569 and 3.084 respectively, p>0.05). Data including hospitalised and institutionalised populations were limited. Protein supplementation improves muscle mass in community-dwelling older adults, but its dose, frequency or timing does not significantly influence the effect.
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