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Nitrogen Balance Response in Young Men Given One of Two Isolated Soy Proteins or Milk Proteins¹

Laboratory of Human Nutrition, Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139 ^* Central Research, Ralston Purina Company, St. Louis, MO 63164

The protein nutritional value of two isolated soy proteins was compared with that of dried skim milk proteins in healthy young men. Eight subjects received one of the isolated soy proteins and six subjects received the dried skim milk as the test protein source. Each protein was tested at intakes of 0.35, 0.45, 0.55 and 0.65 g protein (N x 6.25) per kilogram per day during 10-day diet periods separated by break periods of 3 days and a 1-day protein-free period. Nitrogen balances were determined for the final 5 days of each experimental diet period. From regression analysis of nitrogen intake minus nitrogen output data, intakes of each protein source to meet mean nitrogen requirements were 124, 146 and 144 mg N/kg per day for the two isolated soy proteins and skim milk protein, respectively. It is concluded that well-processed isolated soy proteins are indistinguishable from milk as a protein source for maintenance of short-term N balance in adult human nutrition.

KEY WORDS: • soy protein • humans • nitrogen balance

¹ Supported by a grant from the Ralston Purina Company, St. Louis, MO.

Manuscript received 14 December 1982.

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