Critical reviews in food science and nutrition最新文献_第3页

A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies. 牛奶中基本风味成分的化学组成、分子机制和调控策略综述。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-18 DOI: 10.1080/10408398.2026.2729751

Ting Feng, Xiaomei Zhang, Minghui Zhang, Junying Zhao, Bingyan Li, Zhiying Zhang, Siying Zhou, Lijun Chen

{"title":"A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies.","authors":"Ting Feng, Xiaomei Zhang, Minghui Zhang, Junying Zhao, Bingyan Li, Zhiying Zhang, Siying Zhou, Lijun Chen","doi":"10.1080/10408398.2026.2729751","DOIUrl":"https://doi.org/10.1080/10408398.2026.2729751","url":null,"abstract":"The flavor quality of dairy products, which is a core factor determining consumer preferences and market competitiveness, is jointly shaped by multiple aspects, including flavor compounds, receptor mechanisms, and regulatory factors. In this article, we systematically review the core components, taste presentation mechanisms, and regulatory strategies for basic tastes in milk-based products, with a focus on the material sources of the five major tastes: sweet, bitter, fatty, sour, and umami. The molecular mechanisms of taste perception are clarified, along with the functions of core receptors, such as the TAS1R/TAS2R family G protein-coupled receptors, Otop1 proton channel, and CD36/GPR120 adipocyte receptors, as well as downstream signal transduction pathways. Flavor interaction patterns, such as sweet-bitterness antagonism, fat-umami synergy, and pH value regulation, are elucidated. Furthermore, strategies for improving sensory quality are proposed from four perspectives: raw material control, processing optimization, fermentation strain breeding, and post-processing strategies. Finally, we discuss the current challenges in dairy flavor research, such as bottlenecks in precise regulation and obstacles in developing personalized products, and outline future directions involving the integration of multi-omics and intelligent sensory technologies. This review is expected to provide a solid theoretical foundation for flavor optimization and industrial upgrading of dairy products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":10.6,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149001504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Designing scalable precision fermentation for sustainable food proteins. 设计可扩展的精密发酵可持续食品蛋白。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-16 DOI: 10.1080/10408398.2026.2731532

Priya Sengupta, Rohan A Shirwaiker, Rodolphe Barrangou, Kurt Selle

{"title":"Designing scalable precision fermentation for sustainable food proteins.","authors":"Priya Sengupta, Rohan A Shirwaiker, Rodolphe Barrangou, Kurt Selle","doi":"10.1080/10408398.2026.2731532","DOIUrl":"https://doi.org/10.1080/10408398.2026.2731532","url":null,"abstract":"Precision fermentation (PF) holds strong potential as a livestock-free platform for producing sustainable, high-value proteins to support a growing global population. However, broader adoption depends on achieving cost and functional parity with animal-derived proteins but has historically been limited by low volumetric productivity and yields that drive up costs. These challenges intensify at industrial scale, where linear process scale-up often fails due to technical, operational, and engineering constraints in large fermenters, widening the gap between affordability and supply. Addressing this requires embedding a scalability-first mindset early in process development. To address this issue, this review highlights an integrated upstream strategy that combines microbial host engineering, medium optimization, and scale-aware bioprocess design to maximize titer-rate-yield (TRY), alongside the strategic use of existing fermentation infrastructure and co-location near feedstocks to lower costs and reduce logistical delays. Early techno-economic analysis (TEA) is essential to prioritize impactful innovations such as continuous processing and food-specific strain engineering. Additionally, Industry 4.0 approaches including AI-driven control and real-time monitoring enable adaptive, self-optimizing processes that enhance robustness and improve performance at scale.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":10.6,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148982490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A systematic review and meta-analysis of randomized controlled trials examining the effect of ultra-processed food on energy intake and weight gain. 研究超加工食品对能量摄入和体重增加影响的随机对照试验的系统回顾和荟萃分析。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-16 DOI: 10.1080/10408398.2026.2731838

Eric Robinson, Andrew Jones, Rebecca Evans, Amy Finlay, Jane Brealey, Thomas Gough, Jenna Cummings, Esther Fisher, Madeleine Jutla, Euba Morenikeji Ibilola, Victoria Norton

{"title":"A systematic review and meta-analysis of randomized controlled trials examining the effect of ultra-processed food on energy intake and weight gain.","authors":"Eric Robinson, Andrew Jones, Rebecca Evans, Amy Finlay, Jane Brealey, Thomas Gough, Jenna Cummings, Esther Fisher, Madeleine Jutla, Euba Morenikeji Ibilola, Victoria Norton","doi":"10.1080/10408398.2026.2731838","DOIUrl":"https://doi.org/10.1080/10408398.2026.2731838","url":null,"abstract":"Ultra-processed food (UPF) may contribute to increased energy intake and weight gain, but evidence synthesis from randomized controlled trials (RCT) is lacking. A pre-registered systematic review and meta-analysis of RCTs was conducted comparing UPF with less processed food (LPF) on energy intake and/or body weight in humans. Secondary analyses (meta-regression and sub-group) examined effects of UPF on appetite sensations, eating rate, palatability and considered the role of nutrient profile in explaining results. Ten eligible studies were included. UPF trial arms tended to have higher energy intake (standardized mean differences [SMDs] = 0.18-0.44), but statistical significance varied between analytic models. Weight gain (SMD = 0.65) and eating rate (SMD = 0.96) were significantly greater in UPF trial arms. No significant differences in palatability, appetite sensations or energy intake later in the day were observed. Diets (UPF vs. LPF) used in trials were not matched for nutrient profile. Effects on energy intake varied if UPF diets were higher (SMD = 0.71) or similar (SMD = 0.02) in energy density than LPF diets. UPFs may increase energy intake and body weight, although results may be explained by energy density of foods used in RCTs to date and evidential certainty is low. Further research is needed to understand whether level of ultra-processing impacts health outcomes independent to nutrient profile.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-16"},"PeriodicalIF":10.6,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148975964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dietary bioactive compounds modulate intestinal stem cells to alleviate colorectal lesions. 膳食生物活性化合物调节肠道干细胞以减轻结直肠病变。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-15 DOI: 10.1080/10408398.2026.2731837

Zhenyu Wang, Ruili Pan, Xianjun Dai

{"title":"Dietary bioactive compounds modulate intestinal stem cells to alleviate colorectal lesions.","authors":"Zhenyu Wang, Ruili Pan, Xianjun Dai","doi":"10.1080/10408398.2026.2731837","DOIUrl":"https://doi.org/10.1080/10408398.2026.2731837","url":null,"abstract":"The incidence of colonic lesions is increasing globally, driven by multiple factors including dietary habits, lifestyle changes, and environmental exposures. Drawing on research from major scientific databases (PubMed, ScienceDirect, ACS, and Web of Science). Evidence suggests that interactions between dietary bioactive compounds and intestinal stem cells (ISCs) play a critical role in maintaining gut homeostasis and may help improve colorectal carcinoma. This review examines the impact of different stimulants on ISCs, focusing on their regulatory mechanisms and potential implications for colorectal lesions. Available findings demonstrate that dietary compounds (e.g., polysaccharides, oligosaccharides, polyphenols, fatty acids, and micronutrients) modulate ISC differentiation and proliferation via key pathways (e.g., Wnt/Notch, JNK, JAK/STAT) that are essential for intestinal epithelial maintenance and repair. In addition, these compounds shape the gut microbiota, which in turn produces microbial structural components (e.g., LPS) and a variety of metabolites (e.g., SCFAs, bile acids, tryptophan derivatives) that further maintain the balance between ISC survival, differentiation, and tissue repair. Collectively, these findings point to the potential of dietary compounds to modulate ISCs as a strategy to alleviate colorectal lesions. However, the lack of direct human interventional data necessitates well‑designed clinical studies to bridge this gap.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":10.6,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148966827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metabolic composition and bioactive potential of extracts from cocoa and coffee by-products: a systematic review. 可可和咖啡副产品提取物的代谢组成和生物活性潜力：系统综述。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-09-10 DOI: 10.1080/10408398.2026.2728440

Ana M León-Inga, Mónica P Cala, Marta C Arroyo, Andrea Del Pilar Sánchez-Camargo, Miguel Fernández-Niño

{"title":"Metabolic composition and bioactive potential of extracts from cocoa and coffee by-products: a systematic review.","authors":"Ana M León-Inga, Mónica P Cala, Marta C Arroyo, Andrea Del Pilar Sánchez-Camargo, Miguel Fernández-Niño","doi":"10.1080/10408398.2026.2728440","DOIUrl":"https://doi.org/10.1080/10408398.2026.2728440","url":null,"abstract":"Coffee and cocoa processing generates large volumes of underutilized residues such as husks, pulps, and spent grounds (80%-90% of the fruit). The improper disposal of these materials contributes to environmental and socio-economic challenges, driving interest in circular economy strategies aligned with the United Nations Sustainable Development Goals. Although previous studies have described the metabolite composition of extracts from coffee and cocoa by-products, none has comprehensively examined their metabolomic diversity, bioactive potential, and shared metabolic features. As a key contribution, this review provides the most up-to-date curated dataset of metabolites reported in both coffee and cocoa agro-industrial residues, summarizing the analytical approaches used for metabolite identification and discussing annotation challenges. Critically, this review assesses the available evidence on biological activities and identifies shared metabolic features that may support future valorization strategies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":10.6,"publicationDate":"2026-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148918708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pesticide residues in edible insects: sources, toxicological effects, analytical techniques and future prospects. 食用昆虫中农药残留：来源、毒理学效应、分析技术及未来展望。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-08-18 DOI: 10.1080/10408398.2026.2719265

Zili Meng, Feifei Wang, Jiacheng Zheng, Ruihuai Zhang, Xiaoli Ju, Qiang Wang

{"title":"Pesticide residues in edible insects: sources, toxicological effects, analytical techniques and future prospects.","authors":"Zili Meng, Feifei Wang, Jiacheng Zheng, Ruihuai Zhang, Xiaoli Ju, Qiang Wang","doi":"10.1080/10408398.2026.2719265","DOIUrl":"https://doi.org/10.1080/10408398.2026.2719265","url":null,"abstract":"With growing demand for sustainable protein sources, edible insects have gained attention for their high nutritional value and low environmental impact. However, in rearing systems that use agricultural by-products and organic waste as feed, pesticide residues may enter insects and derived products through the feed chain, posing potential food safety risks. This paper reviews the sources, transfer pathways, and safety concerns of pesticide residues in edible insects, and summarizes recent advances in detection methods. Studies show that residue levels and transformation patterns vary significantly among insect species, while the complex composition of insect samples, especially their lipid and protein contents, complicates analysis. Currently, residue determination mainly relies on improved sample pretreatment combined with laboratory-based analytical techniques, although rapid detection methods also show promise. However, the lack of residue limits specific to edible insects and insufficient toxicological data create substantial uncertainty in risk assessment. Future research should focus on improving analytical methods, studying pesticide metabolites, and establishing a safety evaluation framework to ensure food safety and support sustainable industry development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":10.6,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148789400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection. 基于量子点表面增强拉曼光谱在食品安全检测中的创新应用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-07-17 DOI: 10.1080/10408398.2025.2531224

Wenhui Wang, Ruiyun Zhou, Heera Jayan, Limei Yin, Xingjun Shao, Xiaobo Zou, Zhiming Guo

{"title":"Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection.","authors":"Wenhui Wang, Ruiyun Zhou, Heera Jayan, Limei Yin, Xingjun Shao, Xiaobo Zou, Zhiming Guo","doi":"10.1080/10408398.2025.2531224","DOIUrl":"10.1080/10408398.2025.2531224","url":null,"abstract":"Surface-enhanced Raman scattering (SERS) is a fingerprint-type, and nondestructive testing technique that has advantages for testing of hazardous substances in food. However, conventional substrates limit their practical applications due to their high cost, complex preparation, and poor selectivity. Quantum dots (QDs) are emerging as ideal SERS substances, gradually attracting the attention of researchers in the field of sensing. They address the challenges of poor stability and selectivity in SERS technology. The rational design and construction of QDs-SERS substrates are particularly well-suited for detecting hazardous substances in complex food matrices. Despite these advancements, a comprehensive review on the integration of QDs in SERS for food safety applications is still lacking. This review summarizes the recent progress in SERS for detecting food safety hazards, focusing on four key areas: pesticide residues, illegal additives, foodborne pathogens and heavy metal ions. SERS enhancement mechanism and the unique properties of QDs are introduced. The design strategies and application potential of QDs-based SERS substrates in food safety detection are highlighted. Finally, the limitations and future directions of QDs-based SERS substrates in food safety detection are critically discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"791-810"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144648718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and design. 叶蛋白提取的创新方法：在可持续食品配方和设计中的进展、挑战和应用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-08 DOI: 10.1080/10408398.2025.2542516

Kinjal A Furia, Mahsa Majzoobi, Peter J Torley, Asgar Farahnaky

{"title":"Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and design.","authors":"Kinjal A Furia, Mahsa Majzoobi, Peter J Torley, Asgar Farahnaky","doi":"10.1080/10408398.2025.2542516","DOIUrl":"10.1080/10408398.2025.2542516","url":null,"abstract":"The growing demand for sustainable protein sources has recognized leaf protein as a promising alternative, valued for its rich nutritional profile and environmental benefits. Extracted from various plant leaves, leaf proteins are high in essential amino acids and offer potential for multiple food applications. Their extraction also supports circular economy principles by converting agricultural by-products into valuable resources. Recent advances in extraction technologies, such as enzymatic hydrolysis, ultrasound-assisted extraction, and membrane filtration, have improved protein yield, purity, and functionality. These techniques aim to overcome traditional challenges, particularly removing chlorophyll and anti-nutritional factors that affect flavor, color, and overall consumer acceptance. However, despite notable progress, significant hurdles remain in scaling up extraction for commercial use. Low protein yields, high processing costs, and the persistence of undesirable sensory attributes, such as green color and earthy flavors, limit wider adoption. This review provides a comprehensive analysis of recent advancements in leaf protein extraction, highlights key technological and commercial barriers, and explores potential food applications. Synthesizing current research identifies opportunities for innovation to improve extraction efficiency, enhance product quality, and promote the use of leaf proteins in sustainable food systems. Future developments could significantly contribute to addressing global protein demands sustainably.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1287-1319"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144798440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis. 弯曲杆菌在特定食品和食品中的流行：系统文献综述和荟萃分析。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-09 DOI: 10.1080/10408398.2025.2539402

Angela Mwangi, Catherine Kunyanga, Jonathan H Sogin, Sophia Ngala, Benard Aliwa, Robert S Onsare, Alex Ndiritu

{"title":"Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis.","authors":"Angela Mwangi, Catherine Kunyanga, Jonathan H Sogin, Sophia Ngala, Benard Aliwa, Robert S Onsare, Alex Ndiritu","doi":"10.1080/10408398.2025.2539402","DOIUrl":"10.1080/10408398.2025.2539402","url":null,"abstract":"Food safety has emerged as a major global concern due to the growing number of food contamination incidences. As a result, foodborne disease burdens continue to rise, adversely affecting the growing number of vulnerable populations. A major pathogen of concern worldwide is Campylobacter, primarily associated with raw foods of animal origin. The pathogen is responsible for causing human campylobacteriosis and other serious health symptoms that result in high case-fatality rates and disability-adjusted life years (DALYs). Therefore, this systematic review and meta-analysis compiled results of cross-sectional primary studies reporting the prevalence of Campylobacter spp. in foods. Following the Preferred Reporting Items for Systematic Review and Meta-analysis protocol, a total of 131 articles were included in the meta-analysis after screening and assessment. From the meta-analysis conducted at a 95% confidence interval, Campylobacter was highly prevalent in poultry products (51.9% [47.0-56.7]) and vegetable products (43.3% [17.9-68.7]), but least prevalent in ready-to-eat foods (5.50% [-0.31-11.3]). This systematic literature review and meta-analysis identified poultry product consumption as a primary risk factor for campylobacteriosis transmission. These findings underscore the need for effective risk management strategies across the poultry production value chain to mitigate this public health threat.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1088-1101"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144803833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism. 指示氨基酸氧化（IAAO）技术：一种评估蛋白质摄入量的新方法，可最大限度地提高全身蛋白质合成代谢。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-01 DOI: 10.1080/10408398.2025.2541895

Julia M Malowany, Glenn A A van Lieshout, Lex B Verdijk, Daniel R Moore, Luc J C van Loon, Jorn Trommelen

{"title":"The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism.","authors":"Julia M Malowany, Glenn A A van Lieshout, Lex B Verdijk, Daniel R Moore, Luc J C van Loon, Jorn Trommelen","doi":"10.1080/10408398.2025.2541895","DOIUrl":"10.1080/10408398.2025.2541895","url":null,"abstract":"Dietary protein requirement is defined as the daily intake at which whole-body protein net balance remains in equilibrium and body protein is maintained. Protein intakes to meet the dietary requirement (the Recommended Daily Allowance, RDA; 0.83 g protein·kg BM-1·d-1) were determined using nitrogen balance methodology. More recently, studies using indirect Indicator Amino Acid Oxidation (IAAO) breakpoint analysis suggest a RDA value of 1.20 g protein·kg BM-1·d-1. However, since breakpoint analysis determines the protein intake at which whole-body protein net balance is maximized, we suggest the value determined by IAAO analysis represents the maximal anabolic protein intake, not a protein requirement. Several aspects of the IAAO method should be considered prior to its application and/or interpretation, such as: (1) extrapolation of hourly to daily values; (2) extrapolation of free amino acid sip-feeding to whole-foods, and; (3) misidentification of the upper limit of the 95% confidence interval as the intake level that covers 98% of the population. We conclude that the current IAAO method represents a minimally invasive technique allowing elegant within-subject designs to assess the maximal anabolic protein intake. Therefore, data derived from such studies should not be misinterpreted as an estimate of protein requirements.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1172-1181"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144764742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0