abstract: Vegetarian diets can provide an abundance of nutrients when planned with care. However, research suggests that vegetarian diets may have lower protein quality than omnivore diets. Current protein recommendations assume that vegetarians obtain a majority of their protein from animal products, like dairy and eggs. Studies have shown that this assumption may not be valid. The recommended dietary allowance (RDA) may not be adequate in vegetarian populations with high protein requirements. The purpose of this study is to analyze dietary protein quality using the DIAAS (Digestible Indispensable Amino Acid Score) method in both vegetarian and omnivore endurance athletes. 38 omnivores and 22 vegetarians submitted 7-day food records which were assessed using nutrition analysis software (Food Processor, ESHA Research, Salem, OR, USA). Dietary intake data was used to calculate DIAAS and determine the amount of available dietary protein in subject diets. Dietary data was compared with the subjects’ lean body mass (obtained using DEXA scan technology), and strength (quantified using peak torque of leg extension and flexion using an isokinetic dynamometer). Statistical analyses revealed significantly higher available protein intake in the omnivore athletes (p<.001). There were significant correlations between available protein intake and strength (p=.016) and available protein intake and lean body mass (p<.001). Omnivore subjects had higher lean body mass than vegetarian subjects (p=.011). These results suggest that vegetarian athletes may benefit from higher overall protein intakes to make up for lower dietary protein quality. / Dissertation/Thesis / Masters Thesis Nutrition 2017

The purpose of this thesis was to study similarities and differences between a meat product and its plant-based substitutes in terms of how they enable people to reach the recommended daily intakes (RDI). The meat product included in the study were meatballs and its substitutes were three different plant-based alternatives. One was mainly based on soy, one on pea protein and one consisted of several different vegetables. The parameters studied were iron, zinc and calcium content as well as protein quality. By analyzing the four different products with flame atomic absorption spectroscopy (FAAS), the mineral content was calculated and protein quality was determined using amino acid analyzis carried out by the laboratory analysis company ALS. The method used to determine protein quality was DIAAS (Digestible Indispensable Amino Acid Score). Example meals and example days were created to visualize any differences and similarities when the products were put in a wider perspective. The results showed that there were differences between the products when they were compared individually, but that the differences were negligible when the products were included in an example meal or example day. This indicates that the products fulfill comparable dietary requirements and that the plant-based products were good substitutes for the meat product. The soy-based product was the best plant-based alternative when it comes to iron content, calcium content and protein quality. However, the soy product and the remaining substitutes reached recommended intakes for the same parameters when included in example days, which shows that the differences between the products are only present when analyzed individually.