P788 - PROTEIN QUANTITY AND QUALITY ACROSS A SPECTRUM OF PLANT-BASED MEALS: ANALYSIS OF A LARGE NATIONAL DIETARY SURVEY

P788

PROTEIN QUANTITY AND QUALITY ACROSS A SPECTRUM OF PLANT-BASED MEALS: ANALYSIS OF A LARGE NATIONAL DIETARY SURVEY

S. L. van Oppenraaij^1,2,*, S. Verlaan¹, P. J. Weijs^1,3,4

¹Nutrition and Dietetics, Faculty of Health, Sport and Physical Activity, Amsterdam University of Applied Sciences, ²Aging and Later Life, Amsterdam Public Health Research Institute, ³Nutrition and Dietetics, Vrije Universiteit, ⁴Nutrition and Dietetics, Amsterdam University Medical Centre, Amsterdam, Netherlands

Rationale: Adequate protein intake is essential for older adults to maintain muscle mass and prevent sarcopenia. In (clinical) practice, the transition towards diets with ≥60% plant-based proteins may affect both protein quantity and quality. This study aimed to assess the protein content, sources, and quality of predominantly plant-based meals from a large national survey, offering insights to support this dietary transition.

Methods: In the Dutch National Food Consumption Survey (2019-2021), protein intake was assessed using 24h recalls in adults aged 18-79 years. The analysis examined total, plant-based, and animal-based protein intake per meal and per day, Protein Digestibility-Corrected Amino Acid Score (PDCAAS), and protein sources across various food groups. The proportion of meals with suboptimal protein quality (PDCAAS <1) was analysed in terms of protein intake and plant-based protein ratio.

Results: Among 1747 adults (55 ± 15 y, 50% male), the mean protein intake was 0.96 ± 0.31 g/kg/d. Currently, 8% (n=147) had a diet comprising ≥60% plant-based proteins, with a mean intake of 0.86 ± 0.29 g/kg/d. A higher proportion of meals with suboptimal quality was observed as plant-based protein ratios increased, starting at 60% (Fig. 1). In meals with ≥20 g protein, ≥60% plant-based, and optimal protein quality, the primary protein sources were grains (33%) and dairy alternatives (31%) at breakfast; grains (35%), dairy (26%), and meat alternatives (13%) at lunch; and meat alternatives (38%), grains (17%), and vegetables (15%) at dinner.

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Conclusion: To date, only a small proportion of Dutch adults consumed ≥60% of their protein from plant-based sources. This analysis reveals that both protein quantity and quality may be lower in diets with ≥60% plant-based protein. This study emphasizes the need for professional guidance for successful implementation of more plant-based diets in clinical practice.

Disclosure of Interest: None declared