Posted October 05, 2018 05:17:30When you’ve had your protein fix, it’s easy to forget about all the other important things that go into making a good meal.
But don’t worry: The new study in The Journal of the American Dietetic Association (JADA) has found that a protein that’s been coated with a protective coating of a protein called collagen will last a lifetime.
The findings may have implications for dietitians, who can now design and make a meal that doesn’t rely on a protein powder, such as a smoothie.
A research team led by Daniel S. Kupferberg, MD, a professor of medicine at Harvard Medical School and Harvard Medical Schools, found that people who ate a plant-based diet for at least 30 days showed signs of an increase in collagen, a type of protein that helps to keep cells in a state of repair.
The research was published online on Monday in the journal JADA.
“We’ve known that there’s a protein in a plant protein that can promote collagen,” Kupfers said.
“This was the first time that we found a positive effect of this protein on the aging process.”
The team looked at the effects of three different types of plant proteins, including soy protein, plant proteins and soy protein isolate, or soy protein isolates.
They also looked at how much of a benefit the two types of protein provided.
“When we looked at soy protein extracts, the one that we’re most interested in is the soy protein with the protein-like structure,” said co-author Dr. K. M. V. Sreenivasan, PhD, associate professor of epidemiology at Harvard’s T.H. Chan School of Public Health and the Institute for Genomic Medicine, which is part of the Harvard School of Engineering and Applied Sciences.
“That one was the one with the largest increase in protective collagen.”
The study was funded by the National Institutes of Health, the Office of Dietary Supplements, and the Robert Wood Johnson Foundation.”
But when we looked into soy protein protein isolate we found that it had a much larger increase in protein than whey.”
The study was funded by the National Institutes of Health, the Office of Dietary Supplements, and the Robert Wood Johnson Foundation.