Essential amino acid profiles of Cuban foods and population intakes: Evidence from a national total diet study

This study represents the first Total Diet Study in Cuba to provide detailed data on the chemical composition of foods with respect to essential amino acids, expanding the national food composition database and offering a robust basis for dietary exposure assessment. Seventeen food groups were initially defined, of which fifteen were analyzed after excluding table salt and non-alcoholic beverages where amino acids were undetectable. Composite samples, prepared in triplicate across three regions using standardized household cooking methods, were homogenized and analyzed by UPLC following microwave-assisted hydrolysis and pre-column derivatization. The study quantified leucine (5128 mg/day), isoleucine (6150 mg/day), valine (4465 mg/day), lysine (6265 mg/day), threonine (3298 mg/day), histidine (4220 mg/day), tryptophan (1600 mg/day), phenylalanine (3538 mg/day), and methionine (2080 mg/day). Results revealed a clear predominance of animal-based foods (meats, fish and shellfish, dairy, eggs) as primary contributors, with legumes and rice as the richest plant sources. Compared with FAO/WHO/UNU reference requirements, Cuban intakes exceeded adequacy thresholds two- to threefold, positioning the country within the upper range of global estimates and aligning with protein-rich nations. These findings address a critical data gap, enhance the accuracy of food composition tables, and support the refinement of nutrient-based dietary guidelines in Cuba and similar contexts. • First Total Diet Study in Cuba reporting essential amino acid intakes • UPLC after microwave hydrolysis enabled robust amino acid profiling • Animal-based foods provided >60% of essential amino acid intakes • Rice and legumes emerged as major plant-based amino acid sources • Findings support refinement of nutrient-based Cuban dietary guidelines