Concentrated Pea Protein Side Effects

Pea proteinconcentrate offers non-GMO solutions with a high-quality amino acid profile. The blending, water absorption and emulsification properties of pea protein concentrate make it an excellent solution for any plant-based protein-based pet food formulations. Though it’s considered safe, some are convinced it has potentially dangerous health effects.

What Is Concentrated Pea Protein?

Pea Protein Concentrate is processed from peas harvested form Canada and USA. This product is a yellowish granular powder and is used for its water-retaining properties, oil-retaining properties and emulsibility. Pea protein is found in baby foods, cornmeal, bread, chocolate, ice cream and pastries.

Possible Side Effects of Concentrated Pea Protein

Concentrated Pea Protein is generally considered a safe ingredient. The side effects may such as a weight gain, a decrease in kidney function or joint pain.

GRAS Affirmation: Yes

Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Concentrated Pea Protein is considered safe by FDA.

Suggested Dosage


Special Populations Precaution

There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Concentrated Pea Protein populations. Better consult to your doctor if you would like to intake Concentrated Pea Protein.

Related Research

1. Effective stabilization of CLA by microencapsulation in pea protein. [Food Chem. 2015 Feb 1] Author: Costa AM, Nunes JC, Lima BN, Pedrosa C, Calado V, Torres AG, Pierucci AP.

2. Synergy of Licorice Extract and Pea Protein Hydrolysate for Oxidative Stability of Soybean Oil-in-Water Emulsions. [J Agric Food Chem. 2014 Aug 13] Author: Zhang X, Xiong YL, Chen J, Zhou L.

3. Fibril formation from pea protein and subsequent gel formation. [J Agric Food Chem. 2014 Mar 19] Author: Munialo CD, Martin AH, van der Linden E, de Jongh HH.

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