From beans, lentils and tofu to chicken, pork, beef and fish, experts weigh the health benefits and potential drawbacks
Do you think you’re not getting enough protein? Debbie Fetter, an associate professor in nutrition at the University of California, Davis, likes to ask her students this same question. In a lecture hall of more than 500 people, “almost every hand shoots up”, she says.
Protein is top of mind for consumers. A 2024 survey of 3,000 Americans suggests most are trying to eat more of it, and research shows that foods labeled “more protein” are especially appealing to consumers.
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