(Finance) – Proteins increasingly popular also among Italian consumers: there are 7.4 million families who fill up (Source: Gfk Italia Consumer Panel), as many as 85 Italians out of 100 (Source: Natruly). A truly global trend, in the wake of which i rich foods (or enriched) in proteins are exploded, cwith growth of +18% in 12 months, for a value of over 1.2 billion euros in sales (+8.4%).
To lose weight, to improve sports performance and build muscle mass, but also for the elderly, proteins are fundamental for general health: together with lipids and carbohydrates, they represent the macronutrients that our body needs daily (45 -60% of daily calories must come from carbohydrates, 15-20% from proteins and 25-30% from fats). The opinion of nutritionists is unanimous: their correct consumption is correlated to the reduction of mortality and chronic diseases, carrying out enzymatic or hormonal activities, functioning as receptors or ‘ligands’ for various substances, primarily drugs. They can also be involved in muscle contraction, in the immune response, in blood coagulation but not only. According to the WHO, the amount of protein to be consumed daily corresponds to approximately 1 gram for every kilo of body weight, for adults in normal health conditions.
There are many types of protein sources and it is necessary to distinguish between those of animal and vegetable origin but a distinction is necessary: ”Animal proteins are defined as having high biological value and are more complete, therefore easily exploitable for protein synthesis – Luca Piretta, gastroenterologist and nutritionist at the Campus Biomedico University of Rome – because they contain all the essential amino acids without having to resort to particular food combinations and which we cannot find in their completeness in vegetable proteins unless we make targeted and studied combinations”. Hence, their regular consumption easily meets the protein requirement. Vegetable ones, of low or medium biological value, “although they provide an important nutritional contribution, are molecules that are more difficult to digest from an enzymatic point of view and their bioavailability is lower than those of animal origin. Having said this, it is obvious that even these must be part of a healthy diet.”
Then there are foods that by their nature are a privileged source of proteins, such as Bresaola della Valtellina PGI: a 50 g portion ensures a noble protein content of 16.5 g. The typical certified cured meat is one of the most protein-rich foods, thanks to the fact that it is dried meat and contains a high concentration of proteins equal to the original raw material. With the same or majority of proteins compared to other foods, it has no waste and little fat.