Latest from Food Politics: Industry-funded study of the week: plant v. animal proteins

I learned about this one from a National Pork Board story in SciTechDaily: Animal vs. Plant Protein: Scientists Found a Surprising Nutritional Difference. A 2023 Purdue University study found that two ounce equivalents (oz-eq) of animal-based protein ...

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By Marion Nestle July 13 2026 Industry-funded study of the week: plant v. animal proteins I learned about this one from a National Pork Board story in SciTechDaily: Animal vs. Plant Protein: Scientists Found a Surprising Nutritional Difference. A 2023 Purdue University study found that two ounce equivalents (oz-eq) of animal-based protein foods supplied more bioavailable essential amino acids (EAA) than the same two oz-eq amount of plant-based protein foods. Essential amino acids are especially important because the body cannot make them on its own. They must come from food, and they help support muscle and whole-body protein building. It wasn’t much work to figure out who paid for the study. Advice to get most of your protein from plant sources does not go over well with animal food trade associations like the National Pork Board (which is sponsored by USDA, by the way). The study: Connolly G, Hudson JL, Bergia RE, Davis EM, Hartman AS, Zhu W, Carroll CC, Campbell WW. Effects of Consuming Ounce-Equivalent Portions of Animal- vs. Plant-Based Protein Foods, as Defined by the Dietary Guidelines for Americans on Essential Amino Acids Bioavailability in Young and Older Adults: Two Cross-Over Randomized Controlled Trials. Nutrients. 2023; 15(13):2870. https://doi.org/10.3390/nu15132870 Conclusions: The same “oz-eq” portions of animal- and plant-based protein foods do not provide equivalent EAA content and postprandial bioavailability for protein anabolism in young and older adults. Funding: This research was funded by the Pork Checkoff and the American Egg Board—Egg Nutrition Center. The supporting sources had no role in study design; collection, analysis, and interpretation of data; writing of the report; or submission of the report for publication. Conflicts of Interest: When this research was conducted, W.W.C. received research funding from the following organizations: American Egg Board’s Egg Nutrition Center, Beef Checkoff, Pork Checkoff, North Dakota Beef Commission, Barilla Group, Mushroom Council, and the National Chicken Council. C.C.C. received funding from the Beef Checkoff. R.E.B. is currently employed by Archer-Daniels-Midland (ADM); the research presented in this article was conducted in a former role and has no connection with ADM. G.C., J.L.H., E.M.D., A.S.H. and W.Z. declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results. Comment: Of course the funders didn’t have an explicit role in the study.  They didn’t need to.  The influence of industry funding is built into this system.  And yes, animal proteins are closer in amino acid composition to human proteins than are plant proteins.  But eating a variety of plants takes care of the shortfalls because the proteins complement each other, like so: You don’t even need to do this at the same meal.  Just toss in some beans with your rice or tortillas. _____________________ Pub date is September 8. Pre-orders through UC Press get a 30% discount. Use promo code UCPSAVE30. The post Industry-funded study of the week: plant v. animal proteins appeared first on Food Politics by Marion Nestle      Related Posts Industry funded study of the week: eggs and Alzheimer’s Industry funded study of of the week: raspberries Industry funded study of the week: beef again   Now Available: What to Eat Now My new book, What to Eat Now, is officially out! It's both a field guide to food shopping in America and a reflection on how to eat well—and deliciously. For more information and to order, click here. You can explore the full archive of this (almost) daily blog at foodpolitics.com, where you'll also find information about my books, articles, media interviews, upcoming lectures, favorite resources, and FAQs. Visit the Site » ​​​​​​​ Marion Nestle Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University, Emerita © Marion Nestle. You're receiving this email because you've signed up to receive updates from us. If you'd prefer not to receive updates, you can unsubscribe. Safely Unsubscribe • Archives • Preferences • Contact • Subscribe • Privacy

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