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Three valuable information on the role of protein in the diet

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Archie Heron
Three valuable information on the role of protein in the diet

Regardless of the New Year's resolutions concerning nutrition and physical activity, it is always worth having the knowledge to understand the processes taking place in our body.

When you return from the gym, your muscle mass decreases

There are three types of muscles in our body: cardiac, smooth (from which internal organs are built) and skeletal. The last one is mostly built of protein and is responsible for movement. During physical activity, as a result of the so-called catabolism process, skeletal muscle fibres break down. As a result, after physical activity (e.g. after a visit to the gym), the weight of muscle mass does not increase, but on the contrary: it slightly decreases. The muscle mass increases during the process of anabolism, i.e. regeneration. The proteins digested by the body are broken down into amino acids, which are building blocks for the muscles to form new proteins.

Several portions of protein a day

Men should consume 56 g of protein per day and women 46 g. However, these values apply to people leading a sedentary lifestyle; the more physically active we are, the greater the body's need for protein. It is estimated that people practicing sports should consume twice as much protein, i.e. about 1.8 g per kilogram of body weight (per day). It is important to remember that a portion of protein in one meal should not exceed 20 g, as its excess may turn into fat. We should supply ourselves with this valuable component throughout the day.

Sources of protein

Some of the amino acids mentioned above are produced by our body on its own, others have to be supplied from outside. This need is satisfied by the so-called complete protein, which contains all nine missing amino acids. We find them in eggs, dairy products and meat. Chicks&Fun representatives emphasize that chicken meat (which is used to make snacks with this sign) has a lower fat content than other types of meat. What is more, in chicken meat, fat is located mainly subcutaneously and is easy to get rid of, while in beef and pork, fat is also found between muscle fibres. Poultry contains more complete and easily assimilable protein, but at the same time less protein in the form of collagen (about 6% compared to 25% in beef and pork).

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