Introduction
When evaluating the quality of protein in food, various measures are used to determine its nutritional value and effectiveness in supporting bodily functions. However, not all measures are created equal. In this article, we will explore the different measures of protein quality and identify which one is not considered a measure of protein quality in food.
Protein Digestibility-Corrected Amino Acid Score (PDCAAS)
The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) is a widely accepted measure of protein quality. It takes into account both the amino acid composition of a protein and its digestibility. The PDCAAS ranges from 0 to 1, with 1 being the highest quality protein. This measure considers the essential amino acid requirements of humans and how well the protein in question meets those requirements.
Biological Value (BV)
Biological Value (BV) is another measure commonly used to assess protein quality. It compares the nitrogen retained in the body to the nitrogen absorbed from protein intake. BV is expressed as a percentage, with higher values indicating better protein quality. BV considers the protein’s ability to be utilized by the body for tissue growth, repair, and maintenance.
Net Protein Utilization (NPU)
Net Protein Utilization (NPU) is a measure that evaluates the efficiency of protein utilization by the body. It is calculated by dividing the nitrogen used for protein synthesis by the nitrogen intake. NPU is expressed as a percentage, with higher values indicating better protein quality. This measure takes into account both the digestibility and amino acid composition of the protein.
Protein Efficiency Ratio (PER)
Protein Efficiency Ratio (PER) is a measure commonly used in animal studies to assess protein quality. It is determined by measuring weight gain in animals fed a specific protein compared to a reference protein. The PER is calculated by dividing the weight gain by the amount of protein consumed. While PER is a valuable measure in animal studies, it is not considered a measure of protein quality in food for human consumption.
Conclusion
In conclusion, the Protein Efficiency Ratio (PER) is not considered a measure of protein quality in food for human consumption. Instead, measures such as the Protein Digestibility-Corrected Amino Acid Score (PDCAAS), Biological Value (BV), and Net Protein Utilization (NPU) are commonly used to assess protein quality. These measures take into account factors such as amino acid composition, digestibility, and the body’s ability to utilize the protein effectively.
References
– Food and Agriculture Organization of the United Nations: fao.org
– National Research Council (US) Subcommittee on the Tenth Edition of the Recommended Dietary Allowances: ncbi.nlm.nih.gov
– Institute of Medicine (US) Committee on Use of Dietary Reference Intakes in Nutrition Labeling: ncbi.nlm.nih.gov
