Cooking temperature’s… effect on both the speed, and efficiency, of protein digestion

Nutrition Q&A [Moderated]
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Abstract:
The speed of protein digestion impacts on postprandial protein anabolism. After exercise or in the elderly, fast proteins stimulate protein synthesis more efficiently than slow proteins. It has been shown that meat might be a source of fast proteins. However, cooking temperature, acting on the macrostructure and microstructure of the meat could affect both the speed, and efficiency, of protein digestion.

The concept of slow and fast proteins was established by Boirie et al. [23]. Postprandial utilisation of dietary amino acids by the body varies according to the speed of protein digestion and the physiology of the consumer… However, fast proteins are more efficient than slow proteins at improving postprandial protein anabolism in order to fight against the establishment of sarcopaenia in elderly individuals

Wouldn’t cooking time also be a factor? Does under-/over-cooking affect the protein and nutrient bioavailability?

Should I move towards well done instead of medium rare with steaks in order to get those higher temps?

Grill Times & Temperatures for Steak

Steak Doneness Remove from Grill at this Temperature Final Cooked Temperature
Rare 130 to 135°F 130 to 140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F

Also seems like one’s best option with steak would be a good restaurant where they use underfired IR oven that produces massive heat at the elements and a very high heat at the cooking plane.

Also, does overcooking salmon reduce the amount of available omega-3s?

Thanks, in advance, doctor.

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No, not really. Fat content and total meal makeup have a far bigger impact here. That said, provided someone is meeting 1.6g protein per kilo bodyweight per day, none of this matters.

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Thank you, doctor.

As a follow up, since vitamin supplements are pretty much a bust, would that same inefficacy also apply to fortified foods? (for example, almond milk indicates 50% more calcium than cow’s milk)

What is the mechanism that prevents the usefulness of supplements? Is there some sort of a catalytic reaction going on that necessitates the simultaneous bioavailability of other nutrients in order to release/make available the store bought one-a-days?

Again, thanks in advance – certainly appreciate the time and knowledge you provide for us.

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We just aren’t very deficient in vitamins in the US despite varying levels of intake. Turns out, our bodies are pretty good at regulating this stuff. That said, there are a handful of minerals that we do need daily (iodine, for example) otherwise we can become deficient. In some cases, fortification policies have benefited society.

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