Leucine signaling in the pathogenesis of type 2 diabetes and obesity

Table 1 Average animal product consumption (kg) per capita/y in Germany

Source of animal protein	1950/1951	1974/1975	2007/2008
Total meat (without fat and bones)	26.3	55.8	60.4
Egg/egg products	7.5	17.3	13.0
Fish	6.9	4.1	7.51
Cheese	3.9	11.7	22.3

¹Fish filet weight approximated with 48% of given catch weight; Data source: Statistics of Ministry for Nutrition, Agriculture and Consumer Protection, Federal Republic of Germany.

Table 2 Leucine-enriched animal-derived foods

Food	Leucine (mg/100 g food)
Tilsit cheese (30% fat)	2950
Semi-hard cheese (30% fat)	2503
Beef (rump steak)	2369
Gouda cheese (40% fat)	2356
Pork meat, lean, cooked	2101
Coalfish, cooked	1883
Broiler, cooked	1806
Curd cheese (20% fat)	1290
Yoghurt (3.5% fat)	410
Cow milk (1.5% fat)	381

Source: German Nutrient Database, BLS-version 3.01.

Table 3 Plant-derived foods with low leucine content

Food	Leucine (mg/100 g food)
Corn (cooked)	394
Wheat (cooked)	274
Rice (cooked)	219
Broccoli (cooked)	193
Cauliflower (cooked)	185
Potato (cooked)	124
White cabbage (cooked)	56
Tomato	38
Apple	16

Source: German Nutrient Database, BLS-version 3.01.

Table 4 Animal protein-derived leucine per capita intake (g/y) in Germany

Animal protein	1950/1951	1974/1975	2007/2008
Total meat (approx. 21 g leucine/kg)	552	1172	1268
Egg/egg products (approx. 13 g leucine/kg)	98	225	169
Fish (approx. 19 g leucine/kg)	131	78	143
Cheese (approx.25 g leucine/kg)	96	293	558
Average total per capita leucine uptake (g/y)	877 (100%)	1768 (199%)	2138 (241%)