In a quick visit to the supermarket, it is observed how the shelves no longer compete in flavors, compete in promises: High Protein, extra protein, muscle. We see it in yogurts, breads, tuna and even water, under the promise of the protein. Today we are immersed in the Era of chic proteinwhich turned an essential nutrient into an aspirational banner that jumped from the gym to the purchase cart.
However, meanwhile container and slogans emerges the question that many ask ourselves: do we really need so much protein?
No more is better. To begin with, protein matters, since it participates in the construction and repair of tissues, immunity and hormonal regulation, among other functions, as explained in the MedlinePlus Medical Portal. In addition, it has a satiating effect, which helps control intake, provided it does not derive in hyperproteic diets, Andrea Jarque nutritionist warns.
However, to understand the jump to the shelves of the supermarket responds rather to a market logic. The industry, As always happenshe detected a “reef” in the protein claim and extended it from the cultural niche to the general public, with visual codes and messages that They associate protein By force, aesthetics and performance.
Do we need “more protein”? It all depends on the person, but there is something in which almost all coincide Clinical guides: The reference figures change little. In an average and sedentary adult, the daily recommendation is around 0.8 grams of protein per kilo of body weight per day. From the age of 40 or 50 – and especially in menopause – it is convenient to slightly raise the intake up to 1 and 1.2 grams per kilo. In other words, a 70 kilos person would need between 70 and 84 grams of daily protein to curb the loss of muscle associated with age: Sarcopenia.
Athletes play in another league. Those who train strength or practice resistance regularly may need more: between 1.2 and 1.7 grams per kilo. Above 2 grams per kilo, the benefits are more than doubtful and, in predisposed people, problems could even appear, as they warn in May Clinic.
In practice, most arrive – or even pass – from those amounts. In Spain it is not different: meat intake It is still very high. Hence the nutritionist Jorge Jaldón summarize it with irony in the zero habit podcast: “Shortly after breakfasts, lunch and cenes, you have plenty of protein.” Its example is clear: an egg (6 grams of protein), 100 grams of chicken (22 grams) and a plate of lentils (15–18 grams) are enough to meet the needs of an adult in one day. In other words, a combined dish already covers what many are looking for in a container with the High Protein label.
Deficit and excess, the two faces. The shortcomings are unusual in the general population. They appear in cases of aggressive caloric restriction, eating disorders either use of slimming drugs that lead meals. Alert signals They are clear: Little satiety between meals and worse recovery after exercise or disease.
At the opposite end, the body does not store protein. Once the needs are covered, the excess is used as energy or becomes fat. “The muscle is built by strength training, not the shake”, Clinic point out in May. In the long term, the effect of excessive chronic intake It is a reason for debate. Specialists from the Spanish Society of Endocrinology and Nutrition (SEEN) They advise caution in people with kidney or liver disease.
And what happens to supplements? And this is where the great parallel industry appears. It is not the same to train strength than to lead a sedentary life. Protein supplements can be useful in specific situations: greater with chewing problems, clinical contexts, recovery after training or simply by logistics. Three nutritionists They coincided in a report of this house: They are a tool, not universal shortcut.
The Basic Council: Check labels. A good product should provide at least 70–80% real protein by ration, low in sugars, with few additives and reliable brand. And it should not forget the obvious: a shake also adds calories. In addition, many of these products cost more than their equivalent in real food. As some experts ironize, a surcharge is often paid so they already provide lentils or egg.
The boom of the plant protein. The other great change is of origin. For decades the recommendation was to replace red meat with chicken or fish. Today the focus is in legumes, nuts, tofu or quinoa.
A meta -analysis Confirm that following The so -called Planetary Health Diet (rich in plant proteins) is associated with 21% less mortality and lower carbon footprint. “The more the dish looked like this diet, the lower the risk of dying and the environmental impact,” summarizes the study. Along the same lines, vegetable proteins are also beginning to prioritize food guides, As Stanford professor, Christopher Gardner details: “The beans, peas and lentils would head the list.”
Now, the vegetable protein has less bioavailability. “Those who follow exclusively vegetable diets need more quantity and combine different sources,” Remember dietitian Marie Spano. Despite this, as Isabel Martorell, dietitian-nutritionist of Nootric: “No deficits have been observed in vegans with well -planned diets.” Here enters a key concept, that of the Package protein, Popularized by Harvard: The important thing is not only the protein, but the set of nutrients that accompany it. It is not the same to obtain it from a fillet with saturated fats than from a dish of chickpeas with fiber, minerals and antioxidants.
Beyond fashion. The evidence points to a simple route (and less expensive): it distributes the protein of the day, prioritizes quality sources – better if they are vegetables -, trains strength and distrust of the Atheat powder. The muscle is built by the gym and constancy. The rest is noise and labels.
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