Nutritional Doublethink
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Protein Digestibility

Digestibility of Proteins

When evaluating the quality of a protein, the extent to which the protein is digested and it's amino acids are absorbed into the body are considered. If a protein has all of the essential amino acids, yet it is not efficiently digested and therefore few amino acids are absorbed into the body, it cannot be considered a high quality protein. The protein digestibility-corrected amino acid score (PDCAAS) has been the preferred method for measuring the quality of protein. This method takes into account not only the types of amino acids in the protein, but how well they are digested and absorbed into the body. The highest score is 1 and the lowest 0. The following is a list of the PDCAAS of common foods:

1.00 - Egg White        
1.00 - Casein Milk Protein
1.00 - Soy Protein
0.92 - Beef 
0.78 - Chickpeas      
0.76 - Fruits           
0.70 - Vegetables      
0.59 - Cereal Grains       
0.42 - Whole Wheat     

It is generally thought that animal protein is more easily digested than plant protein, but you can see by the PDCAAS score that soy protein has an equivalent score to egg white. Although the PDCAAS has been used since 1991, there have been criticisms of this technique. The Food and Agriculture Organization Expert Consultation has suggested that the Digestible Indispensable Amino Acid Score (DIAAS) should replace the PDCAAS.
< Protein Digestion
Protein Recommendations >

References

  1. Schaafsma G. The Protein Digestibility-Corrected Amino Acid Score. J. Nutr. July 1, 2000 vol. 130 no. 7 1865S-1867S. http://jn.nutrition.org/content/130/7/1865S.full
  2. FAO/WHO Expert Consultation. Protein Quality Evaluation: Food and Agriculture Organization of the United Nations, FAO Food and Nutrition Paper No. 51. Rome, Italy: Food and Agriculture Organization;1991.
Last updated April 6, 2016

Nutritional Doublethink

Nutritional Doublethink™ is the simultaneous acceptance of two contradictory beliefs about a food, "unhealthy is healthy". This website explores these contradictions and their impact on health. The information on this website is not meant to replace the advice from your doctor or dietitian.

Copyright Nutritional Doublethink™, 2017

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  • Home
  • About
  • Blog
  • Chart
  • Gallery
  • Nutrition Topics
    • Nutrition Basics >
      • Food Label
      • Nutritious Diet
      • Whole vs Processed
      • Food Choices
      • Nutrition and Disease
    • Dietary Guidelines >
      • Determining Intakes
      • Portion Size
      • Food Groups
    • Digestive Tract >
      • Digestion & Absorption
    • Carbohydrates >
      • Carbohydrate Digestion
      • Carbohydrate Absorption
      • Sugar
      • Foods with Sugar
      • Fiber
      • Glucose Regulation
      • Carbohydrate Recommendations
    • Lipids >
      • Lipid Digestion
      • Cholesterol
      • Essential Fatty Acids
      • Trans Fatty Acids
      • Lipid Recommendations
    • Protein >
      • Protein Structure
      • Protein Functions
      • Protein Digestion
      • Protein Digestibility
      • Protein Recommendations
    • Vitamins >
      • Vitamin A
      • Vitamin D
      • Vitamin E
      • Vitamin K
      • Vitamin C
      • B-Vitamins
      • Vitamin B1: Thiamin
      • Vitamin B2: Riboflavin
      • Vitamin B3: Niacin
      • Vitamin B6: Pyridoxine
      • Vitamin B9: Folate
      • Vitamin B12: Cobalamin
    • Minerals >
      • Calcium
      • Sodium
      • Potassium
      • Iron