Research approaches and methods for evaluating the protein quality of human foods

186486
    FAO, Rome . Nutrition Div.
    eng

Research approaches and methods for evaluating the protein quality of human foods

2014

186486 FAO, Rome (Italy). Nutrition Div. eng

Following the 2011 FAO Expert Consultation on dietary protein quality evaluation in human nutrition, a working group was convened in Bangalore, India from 2-5 March 2014 to explore and develop means for producing more data accessible worldwide of ileal amino acid digestibility of human foods, particularly for foods consumed in low income countries. The paucity of data, especially from human studies, remains an obstacle to the practical implementation of the DIASS method for evaluating protein quality. The report considers protocols including recommended best practice for pig-based, rat-based and human based assays for true ileal amino acid digestibility determinations to support the generation of new data. The working group considered the development of protocols that would allow non-invasive measures of ileal amino acid digestibility in humans with primary reliance on novel approaches using minimally invasive stable isotopes tracers. Such an exercise would need to involve the determination of ileal protein and amino acid digestibility in both humans and animal models to allow the development of robust inter-species protein digestibility predictions.

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