Dietary Protein Quality Evaluation in Human Nutrition

Nonfiction, Social & Cultural Studies, Social Science
Cover of the book Dietary Protein Quality Evaluation in Human Nutrition by Food and Agriculture Organization of the United Nations, Food and Agriculture Organization of the United Nations
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Author: Food and Agriculture Organization of the United Nations ISBN: 9789251086032
Publisher: Food and Agriculture Organization of the United Nations Publication: April 22, 2015
Imprint: Smashwords Edition Language: English
Author: Food and Agriculture Organization of the United Nations
ISBN: 9789251086032
Publisher: Food and Agriculture Organization of the United Nations
Publication: April 22, 2015
Imprint: Smashwords Edition
Language: English

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.

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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.

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