Rina Kurasawa, Hiyori Suzuki, Tatsumi Ishizaka and Yuji Aoki*

Department of Health and Nutritional Science, Matsumoto University, Japan

*Corresponding Author: Yuji Aoki, Department of Health and Nutritional Science, Matsumoto University School of Health Science, Matsumoto, Nagano, Japan.

Received: June 27, 2024; Published: July 26, 2024

Abstract

The impact of dietary high-quality protein on optimal health continues to be explored. Recent studies have shown that high-quality protein intake is linked to longevity by avoiding premature deaths. Animal proteins provide the nine essential amino acids, easily absorbable iron, and vitamin B12, while plant-based protein sources offer additional nutrients such as dietary fiber, polyphenols, and unsaturated fats. Although protein quality can be defined by the well-known amino acid score (AAS), the protein digestibility corrected AAS (PDCASS) and digestible indispensable AAS (DIAAS) have some limitations for practical use. The mechanistic/mammalian target of rapamycin complex 1 (mTORC1) signaling pathway, which plays a crucial role in cell growth and proliferation, is activated by amino acids and has an impact on cancer development and progression. Compared to animal-based proteins, plant-based proteins are likely to be favorable for reducing cancer development risk from the perspective of the mTORC1 pathway. Plant protein sources optimal for cancer development risk, including methionine restriction, need to be explored, considering age, dietary preference, and cultural differences.

Keywords: Animal Protein; Plant Protein; Amino Acid Score; mTORC1; Cancer Risk

References

1. Rodriguez NR. “Introduction to Protein Summit 2.0: continued exploration of the impact of high-quality protein on optimal health”. The American Journal of Clinical Nutrition 6 (2015): 1317S-1319S.
2. Westerterp-Plantenga MS., et al. “Dietary protein, weight loss, and weight maintenance”. Annual Review of Nutrition 29 (2009): 21-41.
3. Santesso N., et al. “Effects of higher- vs lower-protein diets on health outcomes: a systematic review and meta-analysis”. European Journal of Clinical Nutrition 7 (2012): 780-788.
4. Dong JY., et al. “Effects of high-protein diets on body weight, glycemic control, blood lipids and blood pressure in type 2 diabetes: meta-analysis of randomized controlled trials”. British Journal of Nutrition 5 (2013): 781-789.
5. Leidy HJ., et al. “The role of protein in weight loss and maintenance”. The American Journal of Clinical Nutrition 6 (2015): 13205S-13295S”.
6. Naghshi S., et al. “Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: systemic review and dose-response meta-analysis of prospective cohort studies”. British Medical Journal 370 (2020): m2412.
7. Huang J., et al. “Association between plant and animal protein intake and overall and cause-specific mortality”. JAMA Internal Medicine 9 (2020): 1173-1184.
8. Song M., et al. “Animal and plant protein intake and all-cause and cause-specific mortality: results from two prospective US cohort studies”. JAMA Internal Medicine 10 (2016): 1453-1463.
9. Duan H., et al. “Research progress on new functions of animal and plant proteins”. Foods 13 (2024): 1223.
10. Lappi J., et al. “The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix”. Trends in Food Science and Technology 129 (2022): 144-154.
11. Boye J., et al. “Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method”. British Journal of Nutrition 108 (2012): S183-S211.
12. Lee WT., et al. “Research approaches and methods for evaluating the protein quality of human foods proposed by an FAO expert working group in 2014”. The Journal of Nutrition 146 (2016): 929-932.
13. Ertl P., et al. “An approach to including protein quality when assessing the net contribution of livestock to human food supply”. Animal11 (2016): 1883-1889.
14. Christopher PF., et al. “Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health”. Nutrition Reviews 8 (2017): 658-667.
15. Pinckaers PJ., et al. “The anabolic response to plant-based protein injection”. Sports Medicine 1 (2021): S59-S74.
16. Sarwar Gilani G., et al. “Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality”. British Journal of Nutrition 2 (2012): S315-S332.
17. The Subdivision on Resources, The Council for Science and Technology, Ministry of Education, Culture, Sports, Science and Technology. “Amino acids”. “Standard Tables of Food Composition in Ja pan (2023) Updated and Enlarged Version”.
18. Ornan EM., et al. “Revisiting protein quality assessment to induce alternative proteins”. Foods 11 (2022): 3740.
19. Dibble CC., et al. “Signal integration by mTORC1 coordinates nutrient input with biosynthetic output”. Nature Cell Biology6 (2013): 555-564.
20. Laplante M., et al. “mTOR signaling in growth control and disease”. Cell2 (2012): 274-293.
21. Cargnello M., et al. “The expanding role of mTOR in cancer cell growth and proliferation”. Mutagenesis2 (2015): 169-176.
22. Rabanal-Ruiz Y., et al. “mTORC1 as the main gateway to autophagy”. Essays in Biochemistry 61 (2017): 565-584.
23. Takahara T., et al. “Amino acid-dependent control of mTORC1 signaling: a variety of regulatory modes”. Journal of Biomedical Science 27 (2020): 87.
24. Menon S., et al. “Common corruption of the mTOR signaling network in human tumors”. Oncogene2 (2008): S43-S51.
25. Gu X., et al. “SAMTOR is an S-adenosylmethionine sensor for the mTORC1 pathway”. Science 358 (2017): 813-818.
26. Asada R., et al. “Associations of dietary methyl-group donors with epigenetics through one-carbon metabolism in breast cancer risk”. Acta Scientific Nutrition Health9 (2023): 91-95.
27. Parkhitko AA., et al. “Methionine metabolism and methyltransferases in the regulation of aging and lifespan extension across species”. Aging Cell6 (2019): e13034.
28. Ables GP., et al. “Pleiotropic responses to methionine restriction”. Experimental Gerontology 94 (2017): 83-88.
29. Wanders D., et al. “Methionine restriction and cancer biology”. Nutrients3 (2020): 684.
30. Yoshida S., et al. “Role of dietary amino acid balance in diet restriction-mediated lifespan extension, renoprotection, and muscle weakness in aged mice”. Aging Cell4 (2018): e12796.
31. Zhai J., et al. “Caloric restriction induced epigenetic effects on aging”. Frontiers in Cell and Developmental Biology 10 (2023): 1079920.
32. Kang J-S. “Dietary restriction of amino acids for cancer therapy”. Nutrition and Metabolism 17 (2020): 20.
33. Xu E., et al. “Branched-chain amino acids catabolism and cancer progression: focus on therapeutic interventions”. Frontiers in Oncology 13 (2023): 1220638.
34. Budhathoki S., et al. “Association of animal and plant protein intake with all-cause and cause-specific mortality in a Japanese cohort”. JAMA Internal Medicine 11 (2019): 1509-1518.
35. Wu W., et al. “Association of vitamin B6, vitamin B12 and methionine with risk of breast cancer: a dose-response meta-analysis”. British Journal of Cancer 7 (2013): 1926-1944.
36. Khairan P., et al. “Association of dietary intakes of vitamin B12, vitamin B6, folate, and methionine with the risk of esophageal cancer: the Japan Public Health Center-based (JPHC) prospective study”. BMC Cancer 21 (2021): 982.
37. Aoki Y., et al. “Associations of increasing breast cancer incidence with the current drinking habits and the past smoking habits among Japanese women”. Proceedings of Singapore Healthcare 32 (2023): 1-9.
38. Sun Y., et al. “Changes in dietary intake of methionine, folate/folic acid and vitamin B12 and survival in postmenopausal women with breast cancer: a prospective cohort study”. Nutrients22 (2022): 4747.
39. Pinckaers PJM., et al. “No differences in muscle protein synthesis rates following ingestion of wheat protein, milk protein, and their protein blend in healthy, young males”. British Journal of Nutrition 126 (2021): 1832-1842.
40. De Marco Castro E., et al. “Peripheral amino acid appearance is lower following plant protein fiber products, compared to whey protein and fiber ingestion, in healthy older adults despite optimized amino acid profile”. Nutrients 15 (2023): 35.
41. Antonio J., et al. “Common question and misconceptions about protein supplementation: what does the scientific evidence really show?”. Journal of the International Society of Sports Nutrition 1 (2024): 2341903.
42. Levine ME., et al. “Low protein intake is associated with a major reduction in IGF-1, cancer, and overall mortality in the 65 and younger but not older population”. Cell Metabolism 19 (2014): 407-417.
43. Chan R., et al. “High protein intake is associated with lower risk of all-cause mortality in community-dwelling Chinese older men and women”. The Journal of Nutrition, Health and Aging 10 (2019): 987-996.
44. Korat AVA., et al. “Dietary protein intake in middle in relation to healthy aging – results from the prospective Nurses’ Health Study cohort”. The American Journal of Clinical Nutrition 119 (2024): 271-282.
45. Kobayashi S., et al. “High protein intake is associated with low prevalence of frailty among old Japanese women: a multicenter cross-sectional study”. Nutrition Journal 12 (2013): 164.
46. Tanaka T., et al. “Plant protein but not animal protein consumption is associated with frailty through plasma metabolites”. Nutrients 15 (2023): 4193.
47. Lee J., et al. “Changesin the consumption of isoflavones, omega-6, and omega-3 fatty acids in women with metastatic breast cancer adopting a whole-food, plant-based diet: post-hoc analysis of nutrient intake data from an 8-week randomized controlled trial”. Frontiers in Nutrition 11 (2024): 1338392.

Citation

Citation: Yuji Aoki., et al. “Impact of Animal and Plant Protein Intake on Cancer Development Risk". Acta Scientific Nutritional Health 8.8 (2024): 76-81.

Copyright

Copyright: © 2024 Yuji Aoki., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.