Nutritional benefits of selected plant-based proteins as meat alternatives

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dc.authorscopusid57202897863
dc.authorscopusid57218200899
dc.authorscopusid57779188800
dc.authorscopusid57891591700
dc.authorscopusid56235721300
dc.authorscopusid57198137575
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorAtan, R.M.
dc.contributor.authorKağan, N.
dc.contributor.authorGülüm, L.
dc.contributor.authorAksu, H.
dc.contributor.authorAlpaslan, Mehmet
dc.date.accessioned2023-05-06T17:23:47Z
dc.date.available2023-05-06T17:23:47Z
dc.date.issued2020
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractHumans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form the basis of the human diet because they are necessary for immune responses, cell signals, muscle masses, and the repair of damaged cells. Animal and plant food products are the main protein sources in the human diet. Based on scientific evidence, proteins derived from animals recently started to be replaced by plant-based options as prefered proteins for a range of reasons. Consumption of non-meat protein sources being shown to be healthy and environmentally friendly is a major consideration. Plant-based protein is helping minimize high cholesterol, type 2 diabetes, high blood pressure, obesity, certain types of cancer, including colorectal, ovarian, and breast cancers, and a diet based on non-animal proteins could increase life expectancy and decrease greenhouse gases emissions from livestock as less resources are used for plant production. The chapter describes the nutritional benefits and current uses of nine non-animal protein sources and the health benefits arising from replacing animal protein. © 2021, IGI Global.
dc.identifier.doi10.4018/978-1-7998-5354-1.ch058
dc.identifier.endpage1160
dc.identifier.isbn9781799853558
dc.identifier.isbn9781799853541
dc.identifier.scopus2-s2.0-85138095887
dc.identifier.startpage1139
dc.identifier.urihttps://doi.org/10.4018/978-1-7998-5354-1.ch058
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12300
dc.indekslendigikaynakScopus
dc.institutionauthorYıkmış, Seydi
dc.institutionauthorKağan, N.
dc.institutionauthorAlpaslan, Mehmet
dc.language.isoen
dc.publisherIGI Global
dc.relation.ispartofResearch Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleNutritional benefits of selected plant-based proteins as meat alternatives
dc.typeBook Chapter

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