Changes

==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 [[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>.

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 [[Nutrition Glossary#Digestibility|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==