1. Egg Nutrition Center Protein Presentation

2. New Evidence Suggests an Alternative Hypothesis: Refined carbohydrates stimulate insulin, which promotes inflammation, obesity, and CVD. Replacing refined carbohydrates with protein promotes a more favorable metabolic response. Dietary fat and cholesterol need not be completely avoided.

3. Protein Recommendations From Deficiency to Optimization AMDR Average daily dietary nutrient intake level sufficient to meet the nutrient requirement of nearly all healthy individuals in a particular life stage and gender group 0.8 g protein/kg/day RDA Acceptable range of intake for protein associated with reduced risk of chronic disease while providing intakes of essential nutrients 10-35% of Energy Intake Based on essential amino acids serving as building blocks for several structural and functional proteins Based on complementing the AMDRs for fat and carbohydrate

4. Risk of Inadequacy Risk of Adverse Affects RDA acceptable intake Protein: 0.8 g/kg 2.5 g/kg

5. Cost of Protein Sources United States Department of Agriculture. Economic Research Service. Retail data for beef, pork, poultry cuts, eggs, and dairy products (April 15, 2011). Retrieved on April 15, 2011 from http://www.ers.usda.gov/Data/MeatPriceSpreads/ http://www.ers.usda.gov/Data/MeatPriceSpreads/ United States Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. 2010. USDA National Nutrient Database for Standard Reference, Release 23. www.ars.usda.gov/nutrientdata. Nutrient facts per raw serving.www.ars.usda.gov/nutrientdata Price is for whole milk, no price available for lowfat 3 Price is for bone-in chicken legs, no price available for skinless 4 Price is for boneless chicken breast, no price available for skinless

6. The Protein Myth Assumption in dietary guidance: Adults eat more protein than they need  Truth: adults eat more protein than the minimum needed to prevent deficiency.  Truth: meeting minimum protein needs does not meet optimal health needs. Wolfe RR, Miller SL, The recommended dietary allowance of protein: a misunderstood concept. JAMA. 2008 Jun 25;299(24):2891-3JAMA.

7. 9 Essential Amino Acids Histidine Phenylalanine Threonine Lysine Methionine Tryptophan Leucine, Isoleucine, Valine: Research is suggesting that leucine is the one of most important amino acids for muscle building BECAUSE it is the dietary signal to trigger protein synthesis."

8. Protein Quality: A PDCAAS value of 1 is the highest, and 0 the lowest. 1.00 milkmilk 1.00 eggegg 1.00 whey proteinwhey protein 0.92 beefbeef 0.91 soybeansoybean 0.78 chickpeaschickpeas 0.76 fruitsfruits 0.73 vegetablesvegetables 0.70 legumeslegumes 0.59 cerealscereals 0.42 whole wheatwhole wheat Protein Digestibility Corrected Amino Acid Score (PDCAAS) is the standard for evaluating protein quality based on requirements for each of the essential amino acids and the potential to digest the protein source.

9. Increasing Protein Intake Could: –Assist obese with weight loss –Help decrease incidence of sarcopenia, obesity, type 2 diabetes, metabolic syndrome –Play a role in attenuating bone loss and muscle loss with age Increase quality of life & decrease health care costs

10. Leucine “Requirements” vs “Needs” Needs Essential amino acid for substrate needs –RDA for leucine = <3g/day Regulator of muscle protein synthesis and insulin signal pathway Requirements Leucine need = >8 g/day Leucine signal requires –2.5 to 3.0 g of dietary leucine –~30g of protein/meal

11. Daily Protein Distribution - Typical - Total Protein 90 g Catabolism Anabolism 10 g maximum rate of protein synthesis 15 g 65 g A skewed daily protein distribution fails to maximize potential for muscle growth

12. Daily Protein Distribution - Optimal - Catabolism Anabolism maximum rate of protein synthesis 30 g Total Protein 90 g Repeated maximal stimulation of protein synthesis  increase / maintenance of muscle mass ~ 1.3-1.5 g/kg/day

13. Dietary Protein Needs for Adults Volpi et al. Am. J. Physiol. 277:E512, 1999 Volpi et al. J. Clin. Endocrinol. Metab. 85:4481, 2000 Increased need for essential amino acids  Aging reduces amino acid efficiency  &  Response to ingested protein

14. Satiety Hierarchy Protein > Carbohydrate > Fat

15. Protein & Satiety Protein promotes satiety Suppresses food intake at next meal Some studies show higher protein, at least initially, better for weight loss Protein-rich meals: –stimulate the intestinal “satiety hormone” cholecystokinin (CCK) –Inhibit ghrelin – a hormone released when we are hungry Optimal satiety dose? –May depend on bodyweight and time until next meal J Am Coll Nutr 2004;23: 373-385.

16. Fewer Calories Consumed After an Egg Breakfast vs. Bagel Breakfast Vander Wal et al. JACN. 2004;24:510 N = 30 women BMI 25-35 kg/m 2 -2 eggs, 2 toast -1 bagel, cream cheese, yogurt

17. Ad Libitum High Protein Diet Led to Greater Weight Loss Skov et al., Int J Obesity 1999;23:528-536 N = 65 Controls Hi CHO (58/12/30, CHO/PRO/FAT) HI PRO (45/25/30, CHO/PRO/FAT)

18. Leidy et.al,Am J Clin Nutr 2013 97:677-88 No breakfast Normal Protein High Protein Fewer High-Fat Evening Snacks and Improved Appetite Hormones With High Protein Breakfast

19. Start by Adding Protein at Breakfast

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