Dear all,
I am writing to you on behalf of Professor Karine Clément and her PhD student Pierre Bel-Lassen (in cc of this email) with a request for information. They would really appreciate your help and
advice on the query below.
Thank you very much in advance.
Kind regards,
Bridget
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Dear all,
We are a French academic nutrition research team and were wondering if you could help us on a specific question regarding
protein digestibility.
Our main field of research is the interaction between the gut microbiome and the host in metabolic diseases such as obesity and type 2 diabetes.
One of our focus is the
effects of protein intake on gut microbiota composition and function in humans.
At the moment, we are working on data obtained from a European cohort (MetaCardis cohort, FP7, over 2000 subjects) with cardiometabolic diseases.
For these subjects with have food data obtained from Food Frequency Questionnaires and microbiota sequencing data. We are investigating in these the effects of protein intake from different sources
on the gut microbiome.
However, since most of the protein from diet is absorbed before reaching the colon microbiome we would like to take into account in our analysis protein digestibility coefficients.
We read with much interest the FAO consultation on “Dietary protein quality evaluation in human nutrition: Recommendations and
implications”, and your recommendations towards protein digestibility scores.
We are reaching out to you to ask if you are aware of any existing
food composition database with protein digestibility coefficients attached to each food component?
We would really appreciate your help on this matter and are of course ready to answer any questions you may have regarding this academic project.
Best regards,
Prof. Karine Clément MD, PhD
Sorbonne University, INSERM UMRS NutriOmics, Faculty of medicine, Room 637, 6th floor
APHP, Nutrition dept., ICAN, Pitié-Salpêtrière Hospital, IE3M building
91 boulevard de l’Hôpital
75013, Paris, France
Tel 33 (0) 1 42 17 79 28/19 (hospital)
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