Dietary protein quality evaluation in human nutrition

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dc.date2023-04-27T11:48:27Z
dc.date2023-04-27T11:48:27Z
dc.date2013
dc.date2019-05-30T16:01:01.0000000Z
dc.date.accessioned2026-06-27T21:53:19Z
dc.descriptionProtein 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 quali ty. 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.
dc.format66
dc.formatapplication/pdf
dc.identifier9789251074176
dc.identifier0254-4725
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/i3124e
dc.identifierhttp://www.fao.org/3/a-i3124e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/236923
dc.languageEnglish
dc.relationFAO Food and Nutrition Paper
dc.relation0254-4725|1014-2908
dc.rightsFAO
dc.titleDietary protein quality evaluation in human nutrition
dc.titleDietary protein quality evaluation in human nutrition
dc.titleReport of an FAO Expert Consultation, 31 March - 2 April 2011, Auckland, New Zealand
dc.typeBook (stand-alone)

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