Evolving perspectives on protein quantity and quality for optimal health

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Speakers:

Paul Moughan, Hrvoje Fabek

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Speakers:

• Paul Moughan, PhD, DSc, HonDSc, FRSNZ, FRSC  (Riddet Institute, Massey University)
• Hrvoje Fabek, PhD (University of Toronto)
   

WEBINAR DESCRIPTION

Dietary protein is critical to support human growth, development, aging and overall health; evidence highlights the importance of accounting for utilizable protein, which reflects both quantity and quality. Protein quality refers to the ‘potency of a food protein to supply the body with amino acids relative to requirements.’ In mid-to high-income countries, average protein intake often exceeds the recommended dietary allowance (RDA). Yet, the variability in protein quality among different sources (such as plant and animal sources), needs to be considered when considering the adequacy of dietary protein. Protein quality plays a crucial role in meeting protein requirements for the general population, particularly for vulnerable subgroups that are at increased risk of failing to meet their quantitative protein needs.
 

LEARNING OBJECTIVES:

1. Examine a new analysis of total protein intakes of Canadian adults relative to recommended levels
2. Investigate the importance of protein quantity, quality and essential amino acids to overall health
3. Gain a deeper understanding of the most widely accepted protein quality assessment methods and the differences in protein quality across foods and dietary patterns
4. Understand the emerging evidence that examines protein intakes of adults in mid-to-high income countries in the context of varying dietary protein quality ratings and whole-food proteins

Moderator: Heather Keller RD PhD FDC FCAHS (University of Waterloo)

ABOUT THE SPEAKERS

Paul Moughan, PhD DSc HonDSc FRSNZ FRSC - was appointed to the foundation chair in monogastric biology at Massey University in 1993 and from 1997-2003 was Foundation Head, Institute of Food, Nutrition and Human Health, Massey University. From 2003 until 2017 he was Foundation Co-Director of the Riddet Institute, hosted by Massey University. He currently holds the positions of Distinguished Professor at Massey University and Riddet Institute Fellow Laureate. He has published in excess of 500 scientific works. In 1995 he was awarded Doctor of Science and in 1997 was awarded a Personal Chair at Massey University and was elected a Fellow of the Royal Society of New Zealand. He is a Fellow of the Royal Society of Chemistry, Cambridge, England. In 2011 he was appointed Chair of the FAO Expert Consultation to review recommendations on the characterisation of dietary protein quality in humans, and has been a frequent contributor to FAO and WHO expert committees. He has received numerous awards, including the New Zealand Prime Minister’s Science Prize in 2012. In 2014 he was awarded an Honorary Doctor of Science from the University of Guelph, Canada and in 2018 the Wageningen University Medal of Honour. In 2015 he was appointed to the Global Food and Nutrition Security Project, Leopoldina, Germany, under the auspices of the international partnership of science academies (IAP). He was invited (2021) to author a regional IAP policy briefing for the UN Food Systems Summit.

Hrvoje Fabek, PhD -  is a Senior Research Associate in the Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto and Program Manager of the NSERC Program in Food Safety, Nutrition and Regulatory Affairs (NSERC-PFSNRA). Dr. Fabek earned his MSc in 2011 and PhD in 2015 at the University of Guelph in the Department of Food Science, Ontario Agricultural College. His research focus is on understanding the relationship between food structure and physiological functionality. He has carried out work using simulated digestion models to understand the role of dietary fibres and glycemic reductions and is currently managing human nutrition intervention trials in Dr. Harvey Anderson’s lab focused on exploring the functionality of an array of functional foods, including dairy, pulses, potatoes and novel ingredients such as proteins extracted from an array of Canadian crops. Dr. Fabek also explores research opportunities that have impacts on the Canadian health and agri-food sectors and is responsible for teaching courses focused on regulatory affairs, food science, nutrition and food chemistry.

Original Source: "CNS 2025 Annual Conference" Friday, May 9, 2025

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Length: 1:06:52

Type: Video

Last Updated: May 21, 2025