Proteins form the major structural components of all the cells of the body. Proteins also function as enzymes, in membranes, as transport carriers, and as hormones. Amino acids are constituents of protein and act as precursors for nucleic acids, hormones, vitamins, and other important molecules. Thus, an adequate supply of dietary protein is essential to maintain cellular integrity and function, and for health and reproduction.
The requirements for protein are based on careful analyses of available nitrogen balance studies. Data were insufficient to set a Tolerable Upper Intake Level (UL). DRI values are listed by life stage group in Table 1. The Acceptable Macronutrient Distribution Range (AMDR) for protein is 5–20 percent of total calories for children 1 through 3 years of age, 10–30 percent of total calories for children 4 to 18 years of age, and 10–35 percent of total calories for adults older than 18 years of age.
For amino acids, isotopic tracer methods and linear regression analysis were used whenever possible to determine requirements. The estimated average requirements (EARs) for amino acids were used to develop amino acid scoring patterns for various age groups based on the recommended intake of dietary protein. Data were insufficient to set a Tolerable Upper Intake Level (UL) for any of the amino acids. However, the absence of a UL means that caution is warranted in using any single amino acid at levels significantly above those normally found in food.
Proteins found in animal sources such as meat, poultry, fish, eggs, milk, cheese, and yogurt provide all nine indispensable amino acids and are referred to as “complete proteins.” Proteins found in plants, legumes, grains, nuts, seeds, and vegetables tend to be deficient in one or more of the indispensable amino acids and are called “incomplete proteins.”
Both protein and nonprotein energy (from carbohydrates and fats) must be available to prevent protein-energy malnutrition (PEM). Similarly, if amino acids are not present in the right balance, the body’s ability to use protein will be affected. Protein deficiency has been shown to affect all organs and many systems. The risk of adverse effects from excess protein intake from food appears to be very low. The data are conflicting on the potential for high-protein diets to produce gastrointestinal effects, changes in nitrogen balance, or chronic disease, such as osteoporosis or renal stones.
Read the full article here: DRI Protein or https://nap.nationalacademies.org/catalog/11537/dietary-reference-intakes-the-essential-guide-to-nutrient-requirements
Also, read David Minkoff’s book: The Search for the Perfect Protein