Proteine – Unsere Energie- und Kraftlieferanten
There are essential and non-essential amino acids. Essential amino acids cannot be produced by the body on its own and must come from food. In contrast, non-essential amino acids can be produced by the body.
This is why proteins are important for us
Proteins fulfil many essential functions in our bodies. When most people hear about proteins, they immediately think of very athletic people with a lot of muscles. But there's much more to proteins than this. Proteins are both building materials as well as workers inside our cells. The primary functions of proteins include:
- Proteins provide the shape of cells, tissues and organs.
- Proteins help to defend against foreign substances. For example, they bind antibodies to pathogens to make them ineffective.
- Proteins enable chemical reactions in the body and accelerate them. For instance, enzymes are made of proteins and help to break up components of nutrients so that the gut can absorb them.
- Proteins can bind to certain substances and transport them. For example, haemoglobin is found in red blood cells and transports oxygen from the lungs to the other parts of the body.
- Proteins allow for movement. The most important proteins in this regard are actin and myosin. They are found in the skeletal muscle and enable it to contract.
- Proteins serve as messengers and regulatory substances. For example, insulin is a protein that is produced in the pancreas and responsible for lowering blood sugar.
The proteins in our body constantly refresh and replace themselves over the course of our lives. It's important to make sure that you are getting enough protein, particularly during phases of intense growth or increased demand (childhood and youth, pregnancy and breastfeeding).
The best sources of protein
Proteins are found in plant and animal food products. Whether animal or plant proteins are of higher quality has been a controversial topic of discussion in science for a long time. The quality of a protein depends on the essential and non-essential amino acids it contains. Generally animal and plant proteins contain the same amino acids. Only their composition and quantity differ depending on the food. Animal protein is more similar to that of humans, which makes it better or easier to reabsorb into the body. Nutrition experts recommend a mix of animal and plant protein. Plant products contain more fibre and vitamins and less fat than animal products.Animal-derived food products that are high in protein:
- Parmesan cheese: 35 g protein per 100 g
- Lean beef mince: 28 g protein per 100 g
- Trout: 24 g protein per 100 g
- Chicken breast: 23 g protein per 100 g
- Salmon: 20 g per 100 g
- Prawns: 19 g per 100 g
- Low-fat quark: 13 g protein per 100 g
- Plain yoghurt: 6 g per 100 g
- Eggs: 6 g protein per medium-sized egg
- Milk: 3 g per 100 g milk
These lists are not exhaustive.
Plant-based food products that are high in protein:
- Wheat germ: 32 g per 100 g
- Pumpkin seeds: 25 g protein per 100 g
- Soybeans: 24 g per 100 g
- Almonds: 21 g protein per 100 g
- Red lentils: 21 g per 100 g
- Chickpeas: 20 g per 100 g
- Porridge oats: 13 g protein per 100 g
- Quinoa: 13 g per 100 g
- Broccoli: 3 g per 100 g
- Spinach: 3 g per 100 g
How much protein do we need?
By eating a balanced diet, you can easily cover your daily protein requirement. According to the Swiss Society for Nutrition, the general guideline for adults is 0.8 to 1 g protein per kilogramme of body weight. Older people, high-performance athletes and pregnant women need more protein. Here's an example: You weigh 55 kg. That means you need 55 x 0.8 to 1 g protein = 44 to 55 g. This would be your daily protein requirement. For people aged 50 and over, the daily requirement for protein increases to 1 to 1.2 g protein per kilogramme of body weight.
«"With every egg that you eat, depending on its size you consume up to ten grammes of protein. Eating an egg is a cost-effective and efficient way to get your protein."»
Why do older people need more protein?
Your energy requirement decreases by 25% between the ages of 25 and 75 as muscle mass is replaced by fat cells. However, you still need micronutrients and protein. That's why it's recommended that from age 50 you consume 1 to 1.2 g protein per kg of body weight in the form of animal or plant protein. A study by the University Geriatric Medicine FELIX PLATTER showed that older people in particular were not eating enough or had an unbalanced diet due to reasons such as reduced appetite, immobility and chewing and digestion problems. Over half of the 300 study participants were malnourished. One consequence of this is muscle atrophy, which every fifth person suffered from, as the body resorts to using its own muscle protein if it isn't receiving enough protein from food.
The perfect plate
From age 50 the focus should be on more protein but fewer calories. The protein content in an ideal meal for a 50-year-old should be substantially higher.
What the portion looks like on the plate will differ depending on the energy required. This is dependent upon age, sex, height, physical activity and physiological condition.
gesund&stark – das Magazin für Kraft und Genuss
It is available in German and French.
Download the electronic version of "gesund&stark" from the Felix Platter Stiftung free of charge now.
Omelette mit Erbsli und Käse – Proteinreiches Gericht in unter 25 Minuten
Serves 2
- 1 bunch spring onions including green stalks
- ½ tbsp olive oil
- 350 g frozen peas, thawed
- 25 ml water
- ½ tsp salt
- A pinch of pepper
- 1 organic lemon
Slice the spring onions into thin rings. Heat the oil in a pan. Sauté the spring onions, add the peas and cook together briefly, pour in water, cook for another 5 minutes, and then season. Grate lemon zest from half of the lemon and mix it in.
- 40 g hard cheese (e.g. Appenzeller)
- 5 fresh eggs
- 2 sprigs of thyme
- ¼ tsp salt
- A pinch of pepper
- 1 tbsp olive oil
Grate the cheese using a rösti grater and then set aside. Crack the eggs into a bowl, finely chop the thyme, add it in and season. Heat ½ tbsp oil in a non-stick frying pan. Pour in half of the egg mixture, covering the bottom of the pan. Cover the omelette and cook it on low heat for approx. 2 minutes until firm. Portion half of the peas and cheese onto the egg, then cover and heat for approx. 2 minutes. Plate up the omelette. Prepare the second omelette the same way.
You'll find other enjoyable high-protein recipes in the "gesund&stark" magazine which you can request free of charge.
New developments from research: leucine – ideal muscle fuel
It is recommended that adults consume 10 to 50 mg of leucine per kg of body weight daily. People over the age of 60 are recommended to have 5 000 mg of leucine daily.
One of the best suppliers of leucine is parmesan, with 3 500 mg per 100 g. Walnuts, peanuts, porridge oats, almonds, meat, liver, tuna, halibut, lentils, peas and soybeans also contain a lot of leucine. Eating a balanced diet should supply your daily requirement of leucine without needing supplements.
SWICA can support you with exclusive services
Up to 900 francs* for preventive services each yearNutrition plays an important role in your health and wellbeing. That's why SWICA supports its supplementary insurance customers with up to 900 francs* per year (*find out more) with a variety of offers in the area of nutrition such as nutrition advice, nutrition apps, TCM, diet and nutrition programmes with SWICA-recognised advisors or service providers. By the way, supplementary insurance is a valuable add-on to your basic insurance in every case, and you can purchase a plan from SWICA at any time, regardless of which insurer currently provides your basic insurance.
Free nutrition advice from santé24 for SWICA customers
Would you like to eat more healthily and consciously, perhaps lose a few pounds, or do you have any general questions regarding nutrition? SWICA's customers can access free nutritional advice from specialists at the santé24 telemedicine service. Call santé24 to make an appointment.
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