Dairy Deemed as “Excellent” Source of Protein for Children
28 Apr 2017 --- Researchers at the University of Illinois have determined that dairy proteins are an ”excellent/high” quality source of protein for people six months of age or older.
The study, using pigs as a model to study the best way of evaluating protein quality in foods eaten by children, calculated protein scores for eight sources of protein, derived from both plants and animals.
Currently, the dairy sector is the main driver behind the thriving protein market, and Sven Thormahlen, Head of R&D at Arla recently spoke to NutritionInsight about the importance of dairy proteins, explaining that, “In dairy products protein is complimented by calcium and important vitamins making it particularly popular for breakfast or as a snack on the go.”
The principal investigator of this research, Dr. Hans H. Stein, professor of animal sciences at U of I, explained that plant proteins are the primary sources of amino acids in many parts of the world, whereas animal proteins are the primary sources in other parts of the world.
“However, the composition and digestibility of these types of proteins differ,” he said.
Researchers compared the amount of digestible amino acids in a food with a "reference protein," a theoretical protein which contains fully digestible amino acids in the proportions required for human nutrition at a particular stage of life.
The score which has been used for more than 20 years is the protein digestibility-corrected amino acid score, or PDCAAS and is calculated using the total tract digestibility of crude protein.
However, this method has certain shortcomings.
"The total tract digestibility fails to take into account nitrogen excretion in the hindgut," Stein says.
"The PDCAAS also assumes that all amino acids in a foodstuff have the same digestibility as crude protein, but in reality, amino acid digestibilities differ."
These flaws led to the development of a new measure, called the digestible indispensable amino acid score (DIAAS). The DIAAS is calculated using ileal digestibility values, because all absorption of amino acids takes place in the small intestine. It also uses values calculated individually for each amino acid.
Stein and his team determined standardized ileal digestibility of crude protein and amino acids in eight sources of animal and plant protein: whey protein isolate, whey protein concentrate, milk protein concentrate, skimmed milk powder, pea protein concentrate, soy protein isolate, soy flour, and whole-grain wheat.
They derived DIAAS scores from those ileal digestibility values, and also calculated PDCAAS-like scores by applying the total tract digestibility of crude protein in the ingredients to all amino acids.
All dairy proteins tested in the study met Food and Agriculture Organization (FAO) standards as ”excellent/high” - quality sources of protein for people six months of age or older, with DIAAS values of 100 or greater.
Soy protein isolate and soy flour qualified as ”good” sources of protein, with a score between 75 and 100.
With scores below 75, pea protein concentrate and wheat did not qualify to make recommendations regarding protein quality.
“Compared with DIAAS, PDCAAS calculations tended to underestimate the protein value of high quality protein sources, and overestimate the value of lower quality sources,” says Stein.
“Thus, to better meet protein requirements of humans, especially for people consuming diets that are low or marginal in digestible amino acids, DIAAS values should be used to estimate protein quality of foods.”
Stein acknowledged certain limitations in the study.
“The protein sources used in this experiment were fed raw, and foods processed as they typically are for human consumption might well have different protein values.”
However, he says, it represents a step forward in determining protein quality.
“The results of this pilot study indicate that dairy proteins may be an even higher quality source of protein compared to vegetable-based protein sources than previously thought,” said Dr. Greg Miller, chief science officer at NDC.
“While using DIAAS is a newer concept and more research will be needed, one thing rings true — milk proteins are high quality and milk as a beverage has protein plus eight other essential nutrients, which is especially important when it comes to kids, because they need quality nutrition to help support their growth and development,” said Miller.
by Hannah Gardiner
