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March 2014, the United Nations Food and Agriculture Organization (FAO) released a report on research methods for the identification of protein quality in human food. The report was prepared by an expert working group funded by FAO and by the St. John's Research Centre in Bangalore, India. In order to update the knowledge of the methods and methods of protein quality identification, the expert working group was screened and formed a team of 25 scientists to co-author the report.
. Abstractfive ways to measure the digestion of protein in human food 1. True ileal amino acid digestibility2. Indicator Amino Acid Oxidation (IAAO) Method 3. Posttrain Protein Utilization (PPU)Net Postprandial Protein Utilization(NPPU) 5. Dual tracer measurement digestible essential amino acid score (A Dual Tracer To DIAAS)
. The Working Group concluded by considering thatthe true rectum digestion rate of amino acids expressed by the Digestible Essential Amino Acid Score (DIAAS) is the ideal method for the identification of protein and amino acid quality, provided that sufficient data on the digestion rate of human food are accumulated. In order to ensure the openness of digestible essential amino acid scores, it is necessary to establish a comprehensive and powerful database to collect amino acid digestion in food and diets in various regions of the world, and to take into account the eating habits of vulnerable people in low-income countries of different ages. In addition, it is necessary to develop methods for determining the protein requirements of vulnerable populations when their physiological conditions change, such as pregnancy, chronic inflammation and the effects of health conditions. Finally, the Working Group recommends that the long-term goal of protein quality identification be for government agencies to establish a methodology that can specify and detect protein quality in food.
. Download: The original Research Methodology for Protein Quality Identification in Human Food report.pdf
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