Contribution of Plant-Based Foods to Protein Intake in the Portuguese Population

Plant-based foods (PBFs) are in cutting edge of nutrition due to well-established physical and environmental health benefits. The knowledge of amino acid (AA) composition of PBFs is crucial to evaluate the protein intake. This work aims to assess how PBFs can contribute to the protein intake, according to the Mediterranean diet's reference portions. Protein quality was determined in 58 PBFs belonging to cereals and tubers, vegetables, fruits, legumes, animal protein substitutes and algae available in Portuguese markets. The AA score and specific intake estimated in agreement with WHO, National recommendation and Portuguese food consumption patterns, after UPLC/PDA analysis. The highest protein content found in algae, with 35.1 ± 1.2 g/100g DW, and animal protein substitutes with 26.1 ± 0.8 g/100g. Regarding the essential AA scores, by food group, histidine, threonine and aromatic amino acids (AAA) present scores above 1 (1 to 3.5) and lysine, valine and isoleucine current results below 1 for all food groups, despite that lysine in legumes have a 0.9 score. Only legumes for leucine, and cereals and meat substitutes for sulfur AA have scores greater than 1. They are considering the maximum recommended portions, for Portuguese consumption, each of the food groups supplies between 400% of AAA and 100% of lysine regarding essential AA. According to data of consumption on specific plant food groups, an average of 80% of the recommended intake is represented by AAA, and the Portuguese population consumes 15% lysine. The primary sources, of essential AA that contribute to the Portuguese intake, are cereals and tubers with 67.9% of AAA in men and 56.3% in women and 10% of lysine in men and 8.3% in women. The groups of vegetables, legumes and fruits contribute less than 10% of all essential AA. Complementarity and diversity of PBFs can reduce some essential AA to achieve the established protein recommendations. A combination of different food groups, such as cereals and legumes, should be taken into account. Increasing seaweed consumption, legumes, and vegetables should be encouraged to the general population. INSA2020DAN1844 - Characterization of commercially available processed plant-based products.