Dietary protein: physiological need and biological value
Synopsis
The monograph generalizes the results of resolutions of FAO/WHO consultative meetings (1957–2014) regarding the establishment of protein consumption levels and the assessment of its quality, as well as the results of the authors’ work in this field. It provides an intelligible description of both traditional and modern medical and biological methods of assessing the quality of the protein component of food products and diets, the advantages of calculation methods and their types. Using numerous examples, it shows the principles and sequence of calculating the biological value of both individual food components and their mixtures. The chronology of changes in the formula of reference protein and modern recommendations regarding its composition are considered.
The monograph will be useful for scientists, specialists in the field of nutritional science and food industry, who require generalized modern information on the assessment of the protein component of human nutrition.
Keywords: protein, nutrition, physiological need, quality, biological value, calculation, assessment methods.
References
FAO Committee on Protein Requirements. Nutrition Studies № 16. Rome: FAO, 1958.
Protein requirements : report of a Joint FAO/WHO expert group. Geneva : FAO, 1963. — 72 p. URL: https://apps.who.int/iris/bitstream/handle/10665/40619/WHO_TRS_301.pdf
Energy and protein requirements : report of a Joint FAO/WHO ad hoc expert committee. Rome : FAO, 1971. 118 p. URL: https://apps.who.int/iris/bitstream/handle/10665/41042/WHO_TRS_522_eng.pdf
Energy and protein requirements : report of a Joint FAO/WHO/UNU Expert Consultation. Rome : FAO, 1981. 208 p. URL: https://apps.who.int/iris/bitstream/handle/10665/39527/WHO_TRS_724_ %28chp1-chp6 %29.pdf (chp. 1); https://apps.who.int/iris/bitstream/handle/10665/39527/WHO_TRS_724_ %28chp7-chp13 %29.pdf (chp. 2).
Report of the Fifth Session of the Codex Committee on vegetable proteins. Ottawa: Codex Alimentarius Commission, 1989. 41 p. URL: https://www.fao.org/input/download/report/390/al89_30e.pdf
Protein quality evaluation: report of the Joint FAO/WHO Expert Consultation. Rome : FAO, 1991. 66 p. URL: https://www.fao.org/3/t0501e/t0501e.pdf
Protein and amino acid requirements in human nutrition : report of a Joint FAO/WHO/UNU Expert Consultation. Geneva : WHO, 2007. 256 p. URL: http://apps.who.int/iris/bitstream/10665/43411/1/WHO_TRS_935_eng.pdf
The assessment of amino acid digestibility in foods for humans and including a collation of published ileal amino acid digestibility data for human foods : Report of a Sub-Committee of the 2011 FAO Consultation on “Protein Quality Evaluation in Human Nutrition”, New Zealand, 2012. 58 p. URL: https://www.fao.org/ag/humannutrition/36216-04a2f02ec02eafd4f457dd2c9851b4c45.pdf
Dietary protein quality evaluation in human nutrition : Report of an FAO Expert Consultation. Rome : FAO, 2013. 66 p. URL: http://www.fao.org/3/a-i3124e.pdf
Research approaches and methods for evaluating the protein quality of human foods : Report of an FAO Expert Working Group. Rome: FAO, 2014. 60 p. URL: https://www.fao.org/3/i4325e/i4325e.pdf
Thematic publications
Тематичні публікації
Краєвська С. П., Стеценко Н. О., Бандуренко Г. М. Оцінювання якості білка насіння льону методом DIAAS. Grain Products and Mixed Fodder’s. 2018. Т. 18, № 3. С. 10–15. DOI: https://doi.org/10.15673/gpmf.v18i3.1073 (да-та звернення: 22.04.2024).
Махинько В. М., Соколовська І. О., Черниш Л. М. Розрахунок біологіч-ної цінності харчових продуктів та раціонів за методикою PDCAAS. Зернові продукти і комбікорми. 2017. № 65. С. 22–26. URL: https://dspace.nuft.edu.ua/handle/123456789/25341 (дата звернення: 22.04.2024).
Махинько В. Н. Соколовская И. А., Шаран А. В. DIAAS — усовершенс-твованная методика расчета биологической ценности пищевых продуктов и рационов. Вестник Алматинского технологического университета. 2017. Выпуск 2 (115). С. 48–53. URL: https://dspace.nuft.edu.ua/handle/123456789/25859 (дата звернення: 22.04.2024).
Махинько В. Н., Соколовская И. А., Землинская М. Д. Инновации в оце-нке белковой составляющей пищевых продуктов. Научный взгляд в будущее. 2017. Выпуск 5. Том. 2. С. 58–62. DOI: https://doi.org/10.30888/2415-7538.2017-05-02-088 (дата звернення: 22.04.2024).
Формула еталонного білка: етапи розроблення і сучасні норми / В. М. Махинько та ін. Наукові праці Національного університету харчових техно-логій. 2017. Т. 23. № 2. С. 208–216. URL: https://dspace.nuft.edu.ua/handle/123456789/25340 (дата звернення: 22.04.2024).
Bailey H., H. Stein H. Transitioning from the Protein Digestibility Corrected Amino Acid Score (PDCAAS) to the Digestible Indispensable Amino Acid Score (DIAAS) to evaluate protein quality of human foods. INFORM International News on Fats, Oils, and Related Materials. 2019. Vol. 30, no. 6. P. 22–24. DOI: https://doi.org/10.21748/inform.06.2019.22 (date of access: 22.04.2024).
Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score / L. Herreman et al. Food Science & Nutrition. 2020. Vol. 8, no. 10. P. 5379–5391. DOI: https://doi.org/10.1002/fsn3.1809 (date of access: 22.04.2024).
Consideration of utilizable amino acid content in the context of dietary protein quality assessment / S. Adhikari et al. Sustainable Food Proteins. 2023. DOI: https://doi.org/10.1002/sfp2.1020 (date of access: 22.04.2024).
Dietary Requirements for Proteins and Amino Acids in Human Nutrition / M. Brestenský et al. Current Nutrition & Food Science. 2019. Vol. 15, no. 7. P. 638–645. DOI: https://doi.org/10.2174/1573401314666180507123506 (date of access: 22.04.2024).
Evaluation of Protein Quality in Humans and Insights on Stable Isotope Approaches to Measure Digestibility — A Review / S. Bandyopadhyay et al. Advances in Nutrition. 2021. DOI: https://doi.org/10.1093/advances/nmab134 (date of access: 22.04.2024).
Herring roe protein has a high digestible indispensable amino acid score (DIAAS) using a dynamic in vitro gastrointestinal model / R. Havenaar et al. Nutrition Research. 2016. Vol. 36, no. 8. P. 798–807. DOI: https://doi.org/10.1016/j.nutres.2016.05.004 (date of access: 22.04.2024).
Leser S. The 2013 FAO report on dietary protein quality evaluation in human nutrition: Recommendations and implications. Nutrition Bulletin. 2013. Vol. 38, no. 4. P. 421–428. DOI: https://doi.org/10.1111/nbu.12063 (date of access: 22.04.2024).
Limitations with the Digestible Indispensable Amino Acid Score (DIAAS) with Special Attention to Plant-Based Diets: a Review / J. C. Craddock et al. Current Nutrition Reports. 2021. DOI: https://doi.org/10.1007/s13668-020-00348-8 (date of access: 22.04.2024).
Marinangeli C. P. F., House J. D. Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health. Nutrition Reviews. 2017. Vol. 75, no. 8. P. 658–667. DOI: https://doi.org/10.1093/nutrit/nux025 (date of access: 22.04.2024).
Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats / S. M. Rutherfurd et al. The Journal of Nutrition. 2014. Vol. 145, no. 2. P. 372–379. DOI: https://doi.org/10.3945/jn.114.195438 (date of access: 22.04.2024).
Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications / S. Adhikari et al. Nutrients. 2022. Vol. 14, no. 5. P. 947. DOI: https://doi.org/10.3390/nu14050947 (date of access: 22.04.2024).
Research Approaches and Methods for Evaluating the Protein Quality of Human Foods Proposed by an FAO Expert Working Group in 2014 / W. T. Lee et al. The Journal of Nutrition. 2016. Vol. 146, no. 5. P. 929–932. DOI: https://doi.org/10.3945/jn.115.222109 (date of access: 22.04.2024).
Review: Amino acid concentration of high protein food products and an overview of the current methods used to determine protein quality / S. Huang et al. Critical Reviews in Food Science and Nutrition. 2017. Vol. 58, no. 15. P. 2673–2678. DOI: https://doi.org/10.1080/10408398.2017.1396202 (date of access: 22.04.2024).
Schaafsma G. Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets. British Journal of Nutrition. 2012. Vol. 108, S2. P. S333–S336. DOI: https://doi.org/10.1017/s0007114512002541 (date of access: 22.04.2024).
Schaafsma G. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) — A Concept for Describing Protein Quality in Foods and Food Ingredients: A Critical Review. Journal of AOAC INTERNATIONAL. 2005. Vol. 88, no. 3. P. 988–994. DOI: https://doi.org/10.1093/jaoac/88.3.988 (date of access: 22.04.2024).
