Plant and Animal Proteins in Health and Disease Prevention

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is Honorary Professor in the Department of Clinical Biochemistry at King’s College Hospital, Emeritus Professor in Faculty of Life Sciences and Medicine at King’s College London and Visiting Professor at the University of Suffolk. Professor Preedy graduated with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD on the biochemical measurements in protein metabolism and also gained a second doctoral degree, for his outstanding contribution to protein metabolism in health and disease. Professor Preedy was elected as a Fellow of the Royal Society of Medicine in 2022. He is also a Fellow of the Royal Society of Biology, The Royal College of Pathologists, The Royal Society for Public Health and The Royal Society of Chemistry. He was the founding Director of the Genomics Centre at King’s College London and held the post from 2006 to 2020. In his career Professor Preedy has carried out research at the Cardiothoracic Institute, National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA, and Germany. He is a leading expert on the science of health. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

1. Planetary Health and Animal and Plant Dietary Proteins

2. Plant and animal protein intake and their metabolic differential effects

3. Plant and animal proteins in the diet and satiety

4. Role of animal and plant protein on child health outcomes

5. Dietary plant and animal protein-phenolic interactions: Effects of gastrointestinal digestion and gut microbiota

6. The amino acid quality of meat proteins

7. Animal protein and impact on adiposity

8. Red meat protein and links with disease: A focus on Diabetes

9. Animal protein intake and cancer risk

10. Bovine milk proteins: A compositional profile

11. Dairy protein and the risk of non-alcoholic fatty liver disease (NAFLD)

12. Dairy proteins and metabolic health: a focus on bioactive peptides

13. Dairy protein and gut microbiota

14. Dairy proteins in the diet and skeletal muscle metabolism in adults

15. Antioxidant peptides from hydrolysis of whey protein

16. Using whey protein concentrate and curcumin as a combinational approach

17. Whey Protein and Impact on Obesity

18. Use of Whey Protein in Children with Autism

19. Fish Protein and Peptides: Impact on Health

20. Amino acid score, nitrogen-to-protein conversion factor, and digestibility of edible insect proteins

21. Cultivated meat as a new source of sustainable alternative protein

22. Soy protein and its influence on hepatic inflammation in non-alcoholic fatty liver disease (NAFLD)

23. Identifying the Anti-Cancer Components in Soy

24. Soy protein supplementation: Effects on prostate cancer and hormones in males

25. Effects of Soy Protein on Diabetes

26. Soybean proteins and effects on atherosclerosis: modelling in ApoE-deficiency

27. Soy protein ingestion and its effect on organelles involved in skeletal muscle contraction after exercise

28. Pea (Pisum Sativum L.) Protein and Its Effects on Human Health

29. Pigeon pea (Cajanus cajan) protein and potential in the human diet

30. Chickpea (Cicer arietinum) protein hydrolysates as functional components: Potential use in type 2 diabetes

31. Gluten and Gluten-Free Diets

32. Nutritional Aspects of Dietary Protein

33. Dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in vegetable protein and potential for functional foods

34. Lupin as a source of dietary protein in the human diet

35. Protein quality of maize (Zea mays) crop and leaves

36. Peanut flour and use in foods as a protein supplement

37. Hemp seed as a novel protein source

38. Cereal by-products, proteins and amino acids for human consumption: a new narrative

39. Pulses as sources of protein: Considerations for human consumption

40. Recommended Resources for Plant and Animal Proteins in Health and Disease