Sources de protéines, compromis animal vs. végétal et santé à long terme
La source des protéines alimentaires, et pas seulement leur quantité, semble avoir des conséquences significatives sur le vieillissement, la santé métabolique et le risque de maladie. De la signalisation IGF-1 à la choline issue des œufs en passant par les contaminants présents dans les compléments protéinés, les données suggèrent que le choix et la préparation des protéines importent considérablement.
Créé avec l'IALes protéines alimentaires sont rarement abordées avec la nuance qu'elles méritent. La plupart des discussions portent sur la quantité de protéines à consommer, pourtant un nombre croissant de données suggère que la source de ces protéines, leur composition en acides aminés, leur mode de transformation et même leur mode de cuisson peuvent avoir des conséquences qui vont bien au-delà de la masse musculaire. Comprendre ces distinctions permet d'effectuer des choix alimentaires plus précis, même si la variabilité individuelle, les différences de qualité des aliments selon les régions et la complexité des régimes alimentaires réels signifient qu'aucune prescription unique ne convient à tout le monde.
Créé avec l'IAProtéines animales, IGF-1 et signaux de longévité
L'une des distinctions les plus importantes entre les protéines animales et végétales réside dans la façon dont chacune affecte les voies de signalisation de la croissance dans l'organisme. Selon le Dr Valter Longo, scientifique spécialiste de la longévité à l'USC, les protéines animales sont plus riches en leucine, en méthionine et en acides aminés à chaîne ramifiée, les acides aminés spécifiques qui activent le plus puissamment l'IGF-1 et sa cible en aval, mTOR. Une activité chroniquement élevée de l'IGF-1 et de mTOR est associée à un vieillissement cellulaire accéléré et à un risque accru de cancer, selon Longo, car ces voies favorisent la croissance cellulaire et suppriment les processus d'entretien cellulaire qui protègent la santé à long terme.
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