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Proteins in the American dietetic association on vegetarianism

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  1. Introduction
  2. Protein needs
  3. Protein quality - humans are not rats
  4. The combinations of proteins are not necessary
  5. Studies of adult vegans
  6. Reference nutritional intake for protein
  7. Protein and risk of disease
  8. Needs of children in protein and energy
  9. Problems with children vegan
  10. Protein and energy
  11. Reference

Official position of the American Dietetic Association on vegetarianism (1993): "soy protein proved nutritionally equivalent in quality to animal protein; therefore, they can serve as the sole source of intake protein if desired. Proteins are large molecules consisting of smaller units called amino acids, which are linked together like pearls in a necklace. After being eaten, proteins are digested in the stomach and small intestine where the "pearls" ? amino acids - are separate, and are at this moment, absorbed into the bloodstream. Our bodies' produce the proteins they need to maintain our tissues and for growth from amino acids separated by digestion - they reorganize the "pearls" in a different order. Amino acids are also used by our body to make hormones and other physiological active substances.

[...] Malnutrition protein calorie and has been postponed for 25 vegan children, especially in the age group of 3 to 12 months in a community of American Jews living in Israel. The main problem was the excessive dilution of milk produced by the plant community; in addition, other products consumed were insufficiently dense energy children under 3 years of the community were healthy, while those aged 4 to 18 months were small for their age. Growth was overtaken for children older than 18 months who had weights and sizes compliant. [...]


[...] The official position of the American Dietetic Association in 1993 on vegetarian diets confirms that, like amino acids in the diet can be combined with the amino acids produced by the body, it is not necessary for vegans or vegetarians combine proteins at every meal. Abundant amounts of amino acids are obtained when different foods are eaten each day. In addition to this, the Association specifies that "soy protein proved nutritionally equivalent in quality to animal protein; therefore, they can serve as the sole source of protein intake if desired". [...]


[...] This greater hormonal response with casein suggests that milk protein resulted in increased levels of cholesterol and fats in the blood. The latter, when deposited, is a risk factor for CHD. The study of 620 women in Singapore revealed that among non-menopausal women, those who regularly ate soy protein and soy products in general, had half the risk of developing breast cancer. In contrast, consumption of red meat and animal protein was related to an increased risk of cancer among nonmenopausal women. [...]

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