The increase in free amino acids in food and animal feed

How free amino acids are used in the industry

Free amino acids are often used in animal feed, processed foods and food supplements. Since the 1990s, amino acids such as Lysine are produced in large quantities. As a result, they are used in many products.

These Amino acids were originally developed for livestock farming. They are used to improve the quality of animal feed. Lysine is often added to wheat-based animal feeds because they do not contain enough of it. The industry uses free amino acids not only for animal feed, but also for other products.

Today they can be found in many foods and food supplements, for example in sports nutritionin products for bodybuilders and even in remedies for people with certain diseases. These amino acids are said to boost performance, help the body absorb more protein and improve health. In medicine, they are even prescribed to aid recovery after illness or surgery.

Increasing concern: health risks from free amino acids

Despite their widespread use, there is growing concern about the health risks of free amino acids. Under natural conditions, proteins in food are broken down into smaller peptides during digestion before they are absorbed by the body. These peptides are then converted into amino acids in the digestive tract.

However, the consumption of large quantities of synthetic free amino acids bypasses this natural digestive process and introduces isolated amino acids directly into the digestive tract. Below are some of the main health risks associated with excessive consumption of free amino acids:

Digestive disorder

If you eat too many free amino acids at once, the digestive system cannot cope with them. Unlike whole proteins, free amino acids are absorbed differently. They need carrier molecules in the intestine. If there are too many of them, this can lead to digestive problems.

Histamine intolerance and allergic reactions

Free amino acids can contribute to the formation of biogenic amines such as histamine and cadaverine. These compounds are by-products of amino acid metabolism. They can cause allergic reactions, headaches and gastrointestinal problems. High levels of histamine, for example, are associated with a disease in which the body has difficulty breaking down excess histamine.

Hormonal imbalance

Certain amino acids, especially lysine and arginine, influence hormones. If they are consumed in excessive quantities via food supplements or fortified foods, this can lead to problems such as increased cortisol levels, insulin resistance and other metabolic disorders.

Possible carcinogenic effects

There are also concerns about what happens if you consume too many free amino acids. Some studies show that too many free amino acids can increase the risk of cancer. This is especially true if they are consumed together with other additives in processed foods. The effects are still being investigated. But it is already clear that we should be careful with many synthetic amino acids in our food.

Industry practices: the use of free amino acids

The driving forces behind the widespread use of free amino acids are industrial efficiency and cost reduction. By adding synthetic amino acids to feed, producers can save costs by using lower quality feed while still achieving the desired protein content. This practice is particularly common in the poultry and pig industries, where feed is often fortified with lysine and other amino acids to increase growth rates and maximise meat production.

In food production, free amino acids are added to processed foods, energy drinks and protein bars to improve the nutritional profile without the need for whole foods as a protein source. This allows manufacturers to market their products as rich in protein or essential amino acids, even if the overall quality of the food is low.

Environmental impact of synthetic amino acids

In addition to the health risks, the production of free amino acids also has an environmental impact. Large-scale fermentation processes for the production of synthetic amino acidsespecially in China and Japan, consume large amounts of energy and resources. These processes contribute to the emission of greenhouse gases and can also lead to water pollution from by-products of amino acid production.

The increasing use of genetically modified organisms (GMO) in the production of fodder plants for amino acid synthesis is also a cause for concern. For example, for the production of Amino acids like lysine, often uses genetically modified soya beans and maizewhich further increases the feed industry's dependence on GMOs and industrial farming methods.

How fulvic acid can help

Fulvic acid plays a crucial role in binding free amino acids that enter the digestive tract, thus contributing to their more efficient absorption. Without adequate absorption, these free amino acids can be converted in the intestine to toxic substances such as cadaverine and putrescine, which pose a health risk. By facilitating the absorption of these amino acids, fulvic acid helps to prevent the formation of these harmful compoundssupport the overall health of the digestive system and reduce the potential for toxin build-up in the gut.

Conclusion

Although free amino acids are widely used in the food and feed industry, their health risks and environmental impact should not be overlooked. The synthetic introduction of isolated amino acids into human and animal diets bypasses natural digestive processes and can lead to digestive disorders, hormonal imbalances and potential long-term health problems. As the demand for higher protein content and industrial efficiency continues to drive the use of amino acids, it is important that consumers are aware of the potential risks associated with free amino acids in their diet.

Choosing complete protein sources and being careful with processed foods and supplements containing synthetic amino acids can help reduce these risks.