Unplanned Weight Loss and Sarcopenia Across Body Mass Index Categories in Nursing Homes-A Cross-Sectional Study.

: Nutritional risks in older adults, such as malnutrition and sarcopenia, are often underdiagnosed. Screening practices frequently rely on Unplanned Weight Loss (UPWL), potentially overlooking at-risk individuals. This study aims to assess the prevalence of nutritional risk, identified by UPWL and sarcopenia, across different body mass index categories in a nursing home (NH) population.

The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú "Bolognaise" Meal: A Randomized Cross-Over Study.

Protein increases satiety by, among other things, increasing the content of certain amino acids in the blood. Plant proteins generally have a lower digestibility than meat proteins. The digestibility increases after extrusion; thereby, extrusion potentially also increases the satiating effect.

Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study.

Background: A growing proportion of the population are replacing their dietary animal protein with plant protein. A particular example of this trend is the vegan diet, which excludes all food items of animal origin. However, the DIAAS score for individual plant proteins is generally lower than that of animal proteins due to an unbalanced amino acid composition and lower bioavailability.

Protein blends and extrusion processing to improve the nutritional quality of plant proteins.

Plant proteins have low protein nutritional quality due to their unbalanced indispensable amino acid (IAA) profile and the presence of antinutritional factors (ANFs) that limit protein digestibility. The blending of pulses with cereals/pseudocereals can ensure a complete protein source of IAA. In addition, extrusion may be an effective way to reduce ANFs and improve protein digestibility.