Beneficios de aumentar el consumo de la proteína de origen vegetal por sobre la proteína de origen animal en los servicios de alimentación.
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Date
2022
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Universidad de Concepción
Abstract
En la presente revisión bibliográfica se pretende dejar asentado el concepto de proteína y brindar una ruta de información que implica los diferentes beneficios de la proteína de origen vegetal. Objetivo general: Determinar los beneficios de aumentar el consumo de la proteína de origen vegetal por sobre la proteína de origen animal en los servicios de alimentación. Metodología: Se efectuó una búsqueda de la literatura en 3 metabuscadores (PubMed, Google Scholar y Web of science), usando las palabras claves “Benefits” and “plant protein” and “animal protein”, los estudios fueron incluidos si cumplían los siguientes criterios (a) fueron publicados en los últimos 5 años (b) los estudios se realizaron en humanos. Un universo de 17 artículos cumplió los criterios de inclusión. Resultados: Las proteínas de origen animal se han considerado fuentes de proteínas completas, contrario a las proteínas de origen vegetal, pero estas últimas están asociadas a múltiples beneficios para la salud. Existe un vacío de información respecto al consumo de proteínas en los servicios de alimentación. Conclusión: Aunque las proteínas de origen vegetal tienen un menor perfil de aminoácidos esenciales es posible llevar una alimentación saludable y preventiva ante enfermedades no transmisibles.
In this bibliographic review, it is intended to establish the concept of protein and provide an information route that implies the different benefits of protein of vegetable origin. General objective: To determine the benefits of increasing the consumption of plant-based protein over animal-based protein in food services. Methodology: A literature Search on 3 databases (PubMed, Google Scholar and Web of science) was conducted using the keywords "Benefits” and “plant protein” and “animal protein", Studies were included if they met the following criteria: a) Have been published in the last 5 years (b) studies were done in humans. A universe of 17 articles met the inclusión criteria. Results: Proteins of animal origin have been considered sources of complete proteins, contrary to proteins of vegetable origin, but the latter are associated with multiple health benefits. There is a lack of information regarding protein consumption in food services. Conclusion: Although plant-based proteins have a lower profile of essential amino acids, it is possible to have a healthy and preventive diet against non-communicable diseases.
In this bibliographic review, it is intended to establish the concept of protein and provide an information route that implies the different benefits of protein of vegetable origin. General objective: To determine the benefits of increasing the consumption of plant-based protein over animal-based protein in food services. Methodology: A literature Search on 3 databases (PubMed, Google Scholar and Web of science) was conducted using the keywords "Benefits” and “plant protein” and “animal protein", Studies were included if they met the following criteria: a) Have been published in the last 5 years (b) studies were done in humans. A universe of 17 articles met the inclusión criteria. Results: Proteins of animal origin have been considered sources of complete proteins, contrary to proteins of vegetable origin, but the latter are associated with multiple health benefits. There is a lack of information regarding protein consumption in food services. Conclusion: Although plant-based proteins have a lower profile of essential amino acids, it is possible to have a healthy and preventive diet against non-communicable diseases.
Description
Tesis presentada para optar al título de Nutricionista.
Keywords
Proteínas, Proteínas de Plantas, Salud, Servicios de Alimentación