Evaluation Method Supports Soy Protein as a High-Quality Protein

Evaluation Method Supports Soy Protein as a High-Quality Protein

07 Dec 2011 --- Traditional methods for determining protein quality have shown animal proteins such as milk and eggs to be high in quality. However, those who are interested in a plant-based diet, or diversifying their proteins, have a more difficult time determining which of their choices are high in quality.

Dec 7 2011 --- The importance of protein in the human body is undeniable. However, the idea of what makes a protein a “quality protein” has not been as easy to determine. A new study from the Journal of Agriculture and Food Chemistry takes a closer look at the criteria for determining the quality of a protein.

Traditional methods for determining protein quality have shown animal proteins such as milk and eggs to be high in quality. However, those who are interested in a plant-based diet, or diversifying their proteins, have a more difficult time determining which of their choices are high in quality. Testing methods have shown most plant proteins, such as pea protein, are lower in quality than animal-based proteins.

“Accurate methods for determining protein quality are key to helping people plan a healthful diet,” said Glenna Hughes, MS, research scientist at Solae. “Due to the increasing interest in including plant-based proteins in the diet, accurate information on protein quality is needed in scientific literature to help educate consumers and healthcare professionals on this topic.”

The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) recommend using the protein digestibility-corrected amino acid score (PDCAAS) as a simple and scientific procedure for assessing protein quality. The PDCAAS methodology focuses on three different parameters: the amount of each essential amino acid the protein contains, how easily the protein can be digested, and by taking both of those parameters into account, whether the protein meets the FAO/WHO’s amino acid requirements set for children aged two to five years, as they have higher needs to support growth and development than adults.

According to this study, soy protein has a PDCAAS of 1.00, meaning it is a high-quality protein that meets the needs of both children and adults. Eggs, dairy and meat proteins also have a PDCAAS score of 1.0. However, soy protein is the only widely available high-quality plant-based protein that achieves this score.

“It’s important for people to understand that a plant-based diet is healthy, but that not all proteins are created equal,” said Connie Diekman, RD, LD, FADA. “If you are planning a vegetarian diet or want to incorporate plant-based proteins in your diet, understanding protein quality using the PDCAAS scale can allow you to select proteins that score higher, such as soy, to ensure that you are getting the essential amino acids you need.”

http://www.ncbi.nlm.nih.gov/pubmed/22017752

Source: Solae

Related Articles

Business News

Pediatric Allergology: Fresh Milk Keeps Infections at Bay

21 Oct 2014 --- A study by researchers of Ludwig-Maximilians-Universitaet (LMU) in Munich shows that infants fed on fresh rather than UHT cow’s milk are less prone to infection. The authors recommend the use of alternative processing methods to preserve the protectants found in the natural product.

Health & Nutrition News

The Dairy Council: Rise of ‘Inaccurate Statements’ from Anti-Dairy 'Experts'

20 Oct 2014 --- Efforts to undermine the nutritional benefits of dairy products are becoming increasingly based on ill-informed opinion which betrays a lack of scientific knowledge and understanding, The Dairy Council has said.

Health & Nutrition News

Metabolic Genetics Research Paves Way to Treating Diabetes and Obesity

20 Oct 2014 --- Breaking down complex conditions such as Type 2 Diabetes and obesity into the specific metabolic proteins and processes that underlie them offers a new approach to studying the genetics of these diseases and how they are interrelated, according to research presented today at the American Society of Human Genetics (ASHG) 2014 Annual Meeting in San Diego.

Health & Nutrition News

Probiotic Milk Shown to Improve Skin of Healthy Young Women

15 Oct 2014 --- There has been much interest in the potential for using probiotic bacteria for treating skin diseases and other disorders. Japanese researchers have now found that milk that has been fermented using a probiotic dairy starter can also benefit the skin of young healthy women, reports the Journal of Dairy Science.

More Articles
URL : http://www.nutritioninsight.com:80/news/Evaluation-Method-Supports-Soy-Protein-as-a-High-Quality-Protein.html