Dr. Gabrielle Lyon

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The protein conversation, when you say you feel that the data was good, the data that was examined to inform these decisions, can you talk to me a little bit about what kind of data and what kind of science was used for the protein?

You looked at how much protein was necessary for optimal health.

How were you defining optimal health?

If someone were to argue and say, well, higher protein isn't good, because I've heard people, you know, there's somewhat of a plant-based community that really feels, and I use the word feels, that we're eating too much protein or we're already eating enough protein.

I imagine that as someone who is part of the committee, there's going to be quite a bit of pushback.

You mentioned a few nutrients of concern.

So you mentioned B12, B6, niacin, zinc, selenium, and these are nutrients that are found in animal products more readily and also more bioavailable.

Would you agree with that?

Do you anticipate... It highlights animal-based proteins, which is, again, extraordinary.

Do you anticipate pushback on red meat?

That seems to be a topic of conversation that...

has a resurgence every, I don't know, three months, three weeks, three days.

The protein has increased by 50% to 100% from 0.8 grams per kg, now to 1.2, up to 1.6 grams per kg.

Are you aware of any data that would suggest that the 0.8 number is more valuable for human health than, say, the higher number of protein?

It's really important because, again, this landscape, while amazing because of the velocity at which information spreads, is extraordinary.

On the same hand, if someone has a large following with a lot of opinion, it can sway the population and also sway people's perspective as opposed to being a bit more objective in, say, the data.

Is that what was happening before?