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High-Protein Processed Foods: Impact on Diet, Nutritional Status, and Possible Effects on Health
Rosa M Ortega1,2,3, Nerea Arribas-López1, María Dolores Salas-González1,2
1Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain.
High-protein processed foods (HPPFs) contribute significantly to protein intake, potentially exceeding recommended limits. Regulation of their mass sale is crucial to prevent overconsumption and maintain dietary balance.
Area of Science:
- Nutrition Science
- Food Science
- Public Health
Background:
- Proteins are essential macronutrients with health benefits.
- Excessive protein consumption can lead to adverse health effects.
- High-protein processed foods (HPPFs) are increasingly available.
Purpose of the Study:
- Evaluate characteristics of HPPFs.
- Assess HPPF impact on dietary balance.
- Understand HPPF consumption patterns in Spain.
Main Methods:
- Collected and analyzed 36 HPPFs.
- Calculated protein contribution to recommended intakes.
- Conducted an online survey of 139 participants.
Main Results:
- HPPF protein content ranges from 10% to 88%.
- HPPFs can contribute 87.4-306.6% (women) and 66.4-232.8% (men) of recommended protein intake.
- 67.6% of surveyed individuals consumed HPPFs, with half consuming them without control.
Conclusions:
- HPPFs significantly contribute to protein intake, often exceeding recommendations.
- Widespread accessibility and consumption patterns necessitate regulation.
- Regulation is essential to prevent protein overconsumption and ensure dietary balance.
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