Protein is still the macronutrient that seems least problematic in relation to diet and health. Research continues to improve our understanding of how to structure food to deliver amino acids and in some cases bioactive peptides at the optimum rate for a desired health outcome in a specific population. Our understanding of the factors affecting digestion is much improved but, there is still a gap in our understanding of food allergy and whether digestion is relevant to the risk of novel proteins being allergenic. Sustainability is undoubtedly going to become a more important driver in food research, and there is still much progress to be made in our understanding of how to move to more plant based protein sources. The use of in vitro studies combined with relevant animal studies and clinical trials in humans, is likely to be the most useful approach to improve our knowledge of protein digestion.

蛋白质仍然是最重要的营养素，与饮食和健康有关。研究继续增进我们对如何构造食物以递送氨基酸以及在某些情况下以最佳速率为特定人群提供理想健康结果的生物活性肽的理解。我们对影响消化的因素的了解已大大改善，但是，我们对食物过敏以及消化是否与致敏新蛋白的风险有关仍存在差距。可持续性无疑将成为食品研究中的一个更重要的驱动力，而且在我们对如何转向更多基于植物的蛋白质来源的理解上，仍有许多进步。采用体外 研究与相关的动物研究以及人类的临床试验相结合，可能是提高我们对蛋白质消化知识的最有用的方法。