Journal of the American College of Nutrition, Vol 9, Issue 4 418-426, Copyright © 1990 by American College of Nutrition

JOURNAL ARTICLE

Nutritional implications of microparticulated protein

V. R. Young, N. K. Fukagawa and P. L. Pellett
Massachusetts Institute of Technology, Laboratory of Human Nutrition, Cambridge 02139.

Recent technological developments have permitted the large-scale preparation of ingredients enriched with microparticulated proteins (MPP) that can be used to replace much or essentially all of the fat in a variety of traditional, full-fat foods. These include ice cream, salad dressings, mayonnaise and cheese spreads. In this paper we consider the nutritional implications of MPP, beginning with an assessment of the need for a fat-substitute and then the potential impact of MPP on the fat content of applicable foods and on the diet as a whole. Under projected conditions of maximum use of these MPP-containing foods by the consumer, the mean reduction in the fat content of the "current U.S. diet" would be about 14%. Although not dramatic, this represents a significant move in the direction of dietary changes that have been recommended by national and international authorities concerned with diet-health relationships. The risk/benefit ratio associated with inclusion of MPP in the diet is considered to be very high. This new development by the food industry is of considerable scientific interest and of potential practical importance for the nutrition and well-being of our society.