low-quality proteinA protein usually of plant origin that lacks one or more essential amino acids—e.g., corn (which is low in lysine) or beans (which are low in tryptophan). Poor quality of protein is a major impediment to progress in developing nations; succotash, a gruel containing corn and lima beans, can be used as a solution to such concerns. Low-quality (primarily collagen) protein in liquid diets had transient currency in the American weight-loss industry and caused a number of deaths before being abandoned
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low-quality proteinClinical nutrition A protein usually of plant origin that lacks one or more essential amino acids–eg, corn–low in lysine, or beans–low in tryptophan. See Liquid diet; Cf Succotash.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.