Muscle protein synthesis of omnivorous vs vegan meals | Understand Diet Plan

1. AG Fitness Health
2. January 23, 2024

Muscle protein synthesis of omnivorous vs vegan meals | Understand Diet Plan

One of the key factors for staying healthy is ensuring you follow a planned exercise routine and diet plan. So there is always a debate on how to adopt a healthy diet plan. So here I am sharing my insight on the topic of Muscle protein synthesis of omnivorous and vegan meals.

So firstly, let’s understand what Muscle protein synthesis is. Muscle protein synthesis (MPS) helps you to respond to exercise and depicts a widely adopted proxy for evaluating chronic effectiveness of acute involvement of exercise and nutrition.

Your food habit is also responsible for the level of muscle protein synthesis. So based on whether you are vegan or non omnivorous your MPS level will differ.

Based on studies it’s seen that muscle protein synthesis rates were approximately 40% higher in participants who followed an omnivorous meal as compared to a vegan meal. It’s known that protein from food is essential to develop muscle proteins. So this type of protein can be derived from animal sources like yogurt, cheese and meat or even from plant products like vegetables, nuts, beans and soymilk.

So it can be said that postprandial muscle protein synthesis increases after consuming protein derived from animal driven protein as compared to the same quantity of plant-based proteins. The amino acid profile available for plant-derived protein can be increased from a combination of plant sources.

Plant-based proteins have lower protein quality as compared to animal protein. This has an important repercussion, especially for those aiming to increase their skeletal muscle mass and following a regular exercise routine.

It’s a plant-based diet that is claimed to have a lower protein portion. So for vegans, to balance muscle protein synthesis, an exercise-induced muscle mass gain routine is created and implemented. So stimulating MPS, combining food groups, adding portions and increasing amino acid bioavailability by processing the common preparation methods.