Cebu City – Why is it important to know the difference between low biological and high biological value protein?

Protein promotes metabolic reactions, supports tissue growth and repair, and synchronizes biological processes. The number of amino acids in a protein affects its biological significance. A food's biological value is low if it lacks one or more of the essential amino acids (low biological value).

On the other hand, if a food contains the complete essential amino acids, it is classified as having high biological value. Some sources of low-biological value protein include peas, beans, nuts, lentils, cereals (rice, oats, barley, rye, millet, sorghum) and cereal products (bread, pasta), seeds, and gelatin.

While some sources of high biological value protein are meat, fish, poultry, eggs, and dairy products.

Consuming not enough protein may also have effects on our bodies. This may cause loss of muscle mass, skin, hair, nail problems, and other problems. However, these problems can easily be avoided since protein food sources can now be easily found in stores and other local markets.

It is important to consider that a mixed diet of the two classifications of protein mentioned should be done to obtain the optimal nutrition needed. Remember Kumainment No. 4 – Kumain ng isda, karne at iba pang pagkain na may protina. Also, consult an expert regarding this matter to get proper guidance in your diet. // PDO I Noah Vincent D. Gallo, RND, MSPH


Sources:
https://www.healthline.com/nutrition/protein-deficiency-symptoms#TOC_TITLE_HDR_5
https://www.eufic.org/en/whats-in-food/article/the-basics-proteins
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3905294/
https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/
https://www.healthline.com/nutrition/functions-of-protein#Is-too-much-protein-harmful?