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    Dietary Protein Quality Evaluation in Human Nutrition
    Dietary Protein Quality Evaluation in Human Nutrition
    Dietary Protein Quality Evaluation in Human Nutrition
    Ebook157 pages1 hour

    Dietary Protein Quality Evaluation in Human Nutrition

    By Food and Agriculture Organization of the United Nations

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    About this ebook

    Protein is supplied by food ingredients, whole foods, sole-source foods and mixed diets and the match between dietary supply and human protein needs is vital to support the health and well-being of human populations. Since 1989 the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method for evaluating protein quality has been used widely. However, limitations of PDCAAS have been recognised and new research and its application vis-à-vis other methods of estimating dietary protein quality. This report of the FAO Expert Consultation on Protein Quality Evaluation in Human Nutrition considers the effectiveness and concerns about the PDCAAS method for evaluating protein quality concerning the PDCAAS method. A new method of dietary quality evaluation called DIAAS is recommended for application in practice.

    LanguageEnglish
    PublisherFood and Agriculture Organization of the United Nations
    Release dateApr 22, 2015
    ISBN9789251086032
    Dietary Protein Quality Evaluation in Human Nutrition
    Author

    Food and Agriculture Organization of the United Nations

    An intergovernmental organization, the Food and Agriculture Organization of the United Nations (FAO) has 194 Member Nations, two associate members and one member organization, the European Union. Its employees come from various cultural backgrounds and are experts in the multiple fields of activity FAO engages in. FAO’s staff capacity allows it to support improved governance inter alia, generate, develop and adapt existing tools and guidelines and provide targeted governance support as a resource to country and regional level FAO offices. Headquartered in Rome, Italy, FAO is present in over 130 countries.Founded in 1945, the Food and Agriculture Organization (FAO) leads international efforts to defeat hunger. Serving both developed and developing countries, FAO provides a neutral forum where all nations meet as equals to negotiate agreements and debate policy. The Organization publishes authoritative publications on agriculture, fisheries, forestry and nutrition.

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      Book preview

      Dietary Protein Quality Evaluation in Human Nutrition - Food and Agriculture Organization of the United Nations

      The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned.

      The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO.

      ISBN 978-92-5-107417-6

      E-ISBN 978-92-5-108603-2 (EPUB)

      All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to copyright@fao.org or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.

      © FAO 2013

      Acknowledgements

      The committee would like to thank Dr Shane Rutherfurd of the Riddet Institute, Massey University, New Zealand for supplying data for the exemplar calculations of DIAAS and Dr Joyce Boye of Agriculture and Agri-Food Canada, for providing the examples of the calculation of DIAAS given in Section IV (2) of the report.

      We also thank Mrs Terri Palmer of the Riddet Institute, Massey University, for secretarial assistance.

      Table of contents

      Acknowledgements

      Acronyms

      CHAPTER 1.INTRODUCTION

      CHAPTER 2.SUMMARY OF KEY FINDINGS FROM THE 2011 FAO EXPERT CONSULTATION ON PROTEIN QUALITY EVALUATION IN HUMAN NUTRITION

      2.1KEY FINDINGS

      CHAPTER 3.BACKGROUND TO THE CONSULTATION

      3.1MAJOR SCIENTIFIC REVIEWS OF PROTEIN QUALITY EVALUATION METHODOLOGY

      -Introduction

      3.2AIRLEE CONFERENCE (1981)

      3.3DELIBERATIONS OF THE CODEX COMMITTEE ON VEGETABLE PROTEINS REGARDING PROTEIN QUALITY ASSESSMENT (1982-1989)

      3.4JOINT FAO/WHO EXPERT CONSULTATION ON PROTEIN QUALITY EVALUATION (1989)

      -Amino acid analysis of foods

      -Amino acid requirements and scoring pattern

      -Digestibility considerations

      -Overall recommendation of the FAO/WHO 1989 Expert Consultation (published 1991)

      3.5FAO/WHO/UNU EXPERT CONSULTATION ON PROTEIN AND AMINO ACID REQUIREMENTS IN HUMAN NUTRITION (ROME 2001, GENEVA 2002, PUBLISHED AS A WHO/FAO/UNU REPORT IN 2007)

      -Overall recommendation

      -The 2011 FAO Consultation

      CHAPTER 4.FINDINGS AND RECOMMENDATIONS OF THE 2011 FAO EXPERT CONSULTATION ON PROTEIN QUALITY EVALUATION IN HUMAN NUTRITION

      4.1SIGNIFICANCE AND APPROPRIATENESS OF PDCAAS IN PRACTICE AND TRUNCATION OF PDCAAS

      -The digestible indispensable amino acid score (DIAAS)

      -Practical application of the DIAAS

      4.2EXAMPLE CALCULATIONS OF DIAAS AND THE EXPRESSION OF DIGESTIBLE AMINO ACID CONTENTS OF FOODS

      -Digestible amino acid contents

      -Calculation of DIAAS

      -Example of calculation of DIAAS for a single food ingredient

      -Example of calculation of DIAAS for a food mixture

      4.3.BACKGROUND TO THE VALIDITY OF THE AMINO ACID SCORING PATTERNS

      -Definition of dietary indispensable amino acid scoring patterns to be used in the calculation of DIAAS from immediately post infancy to adulthood

      -Breast milk pattern

      -Pattern for preschool and older children and adults: historical perspective

      -Calculation of the scoring patterns from amino acid requirement values

      -Optimal amino acid requirements

      4.4CORRECTION FOR AMINO ACID DIGESTIBILITY AND AVAILABILITY IN THE CALCULATION OF DIAAS

      -Bioavailability of amino acids

      -Digestibility: amino acids

      -Chemical availability of amino acids

      -Loss of bioavailability due to the presence of interfering substances

      4.5CONSIDERATIONS REGARDING THE USE OF BIOASSAYS TO DETERMINE PROTEIN QUALITY

      -Postprandial protein utilization (PPU)

      -Net postprandial protein utilization (NPPU)

      -Application of the IAAO method to determine the metabolic availability (MA) of amino acids

      4.6AMINO ACID ANALYSIS AND TRUE AMINO ACID DIGESTIBILITY/BIOAVAILABILITY METHODOLOGIES

      -Amino acid analysis methodology

      -True amino acid digestibility/availability assays

      4.7BIOACTIVE COMPONENTS INTRINSICALLY ASSOCIATED WITH FOOD PROTEINS INCLUDING THOSE OCCURRING NATURALLY OR FORMED DURING PROCESSING

      4.8DIAAS – REGULATORY ISSUES

      4.9RECOMMENDATIONS FOR FURTHER RESEARCH

      -Human amino acid requirements

      -Analytical

      -Ileal digestibility

      -Evaluation and perfection of techniques to directly measure the bioavailability of protein bound dietary amino acids in humans

      -Impact of interaction between bioactive factors and protein quality and function

      -Communication

      -Animal and plant breeding, food preparation and processing effects

      4.10STRENGTH OF EVIDENCE USED IN MAKING THE RECOMMENDATIONS

      -Preamble

      -A hierarchy of evidence

      -Strength of evidence pertaining to this consultation

      APPENDICES

      APPENDIX I:    FAO EXPERT CONSULTATION ON PROTEIN QUALITY EVALUATION

      APPENDIX II:   ATTENDANCE AT THE EXPERT CONSULTATION ON PROTEIN QUALITY IN HUMAN NUTRITION

      REFERENCES

      List of tables

      TABLE 1.

      Calculation of DIAAS value for whole milk powder (WMP)

      TABLE 2.

      Calculation of DIAAS value for a mixture of wheat, peas and whole milk powder

      TABLE 3.

      Amino acid scoring patterns for toddlers, children, adolescents and adults (amended values from the 2007 WHO/FAO/UNU report)

      TABLE 4.

      Dietary indispensable amino acid profile of human milk

      TABLE 5.

      Recommended amino acid scoring patterns for infants, children and older children, adolescents and adults

      TABLE 6.

      Example of the use of DIAAS for protein quality assessment in the context of making claims

      List of figures

      FIGURE 1.

      Model of protein metabolism in humans from WHO/FAO/UNU (2007)

      FIGURE 2.

      Framework depicting short- and long-term potential protein quality related health outcomes. This indicates the need to look beyond physiological and metabolic responses in assessing health effects

      FIGURE 3.

      Ranking of the validity of types of evidence for establishing dietary fatty acid requirements (favourability decreasing from left to right)

      Acronyms

      Chapter 1:

      Introduction

      As the world’s population increases rapidly and against the constraints of limiting land, water and food resources, it is more important than ever to be able to define accurately the amount and quality

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