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Protein and Amino Acids

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Nutrition and Immunology

Abstract

The usual source of amino acids the body cannot make (the nutritionally indispensable, or essential, amino acids) and of the nitrogen required for the synthesis of other amino acids (the nutritionally dispensable or nonessential amino acids) and numerous physiologically important nitrogen-containing compounds is from the protein-containing component of the diet. In the case of special nutritional therapies, the required amino acids and nitrogen can be supplied by formulations that are given via enteral or parenteral administration. Inadequate protein or amino acid intakes cause diminished content of protein in cells and organs and deterioration in the capacity of cells to carry out their normal function. This then results in growth faltering in the young and, in all individuals, increased morbidity and eventually death if the poor diet continues. Furthermore, intakes in considerable excess of physiologic needs also might be disadvantageous. Thus, an adequate diet, whether consisting of normal foods or specially formulated medical/nutritional products, must contain an appropriate level of protein (nitrogen) and balance of amino acids one to another, so that adequate growth, development, and/or long-term health can be achieved and sustained.

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  1. Vernon R. Young
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Editors and Affiliations

  1. Division of Rheumatology/Allergy and Clinical Immunology, Department of Internal Medicine, University of California at Davis, Davis, CA, USA

    M. Eric Gershwin MD

  2. Department of Food Science and Technology, University of California at Davis, Davis, CA, USA

    J. Bruce German PhD

  3. Department of Nutrition, University of California at Davis, Davis, CA, USA

    Carl L. Keen PhD

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Young, V.R. (2000). Protein and Amino Acids. In: Gershwin, M.E., German, J.B., Keen, C.L. (eds) Nutrition and Immunology. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-59259-709-3_5

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  • DOI: https://doi.org/10.1007/978-1-59259-709-3_5

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