¿Proteínas de origen vegetal o de origen animal?: Una mirada a su impacto sobre la salud y el medio ambiente

Dayana Quesada; Georgina Gómez

doi:10.35454/rncm.v2n1.063

Authors

Dayana Quesada https://orcid.org/0000-0001-7848-4744
Georgina Gómez https://orcid.org/0000-0003-3514-2984

DOI:

https://doi.org/10.35454/rncm.v2n1.063

Keywords:

Vegetable proteins, Animal proteins, Sustainable development, Environment

Abstract

Adequate protein intake is crucial for the optimal functioning of the body. Depending on their source, proteins may be of animal or plant origin. The former are an excellent source of zinc, heme iron, B vitamins and essential amino acids, are more easily digested and provide all essential amino acids. However,
a high intake of animal proteins is associated with an increased risk of mortality and development of cardiovascular health complications. Although plant-based proteins are often perceived as an incomplete protein source because they contain little or no limiting aminoacids, it is possible to obtain high quality
proteins from a combination of plant sources. Both animal and vegetable proteins are rich in functional peptides that can act as an immune modulating, antithrombotic, hypocholesterolemic and other factors. The production of vegetable proteins implies a considerably smaller environmental impact, in comparison with the production of proteins of animal origin. Therefore, it is necessary to advance in the production and promotion of alternative foods, a source of vegetable protein, that supply the nutritional needs of the population and reduce the cost to the environment associated with the production and consumption of animal protein.

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