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==Dietary Sources==

==Dietary Sources==

Sufficient tryptophan is found in plant and animal protein sources, such as muscle meat, eggs, dairy protein (e.g., casein), cereal grains, and pulses (i.e., legumes). Tryptophan also readily forms Maillard reaction products during heat processing, which can limit dietary tryptophan digestibility and absorption<ref>Dworschak E. Nonenzyme browning and its effect on protein nutrition. Crit Rev Food Sci 1980;13:1-40.</ref>.

Sufficient tryptophan is found in plant and animal protein sources, such as muscle meat, eggs, dairy protein (e.g., casein), cereal grains, and pulses (i.e., legumes). Tryptophan also readily forms [[Nutrition Glossary#Maillard Reaction|Maillard reaction]] products during heat processing, which can limit dietary tryptophan digestibility and absorption<ref>Dworschak E. Nonenzyme browning and its effect on protein nutrition. Crit Rev Food Sci 1980;13:1-40.</ref>.

==Diagnosing Tryptophan Deficiency==

==Diagnosing Tryptophan Deficiency==