Biology:Digestible Indispensable Amino Acid Score

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Short description: Protein quality method

Digestible Indispensable Amino Acid Score (DIAAS) is a protein quality method proposed in March 2013 by the Food and Agriculture Organization to replace the current protein ranking standard, the Protein Digestibility Corrected Amino Acid Score (PDCAAS).

The DIAAS accounts for amino acid digestibility at the end of the small intestine, providing a more accurate measure of the amounts of amino acids absorbed by the body and the protein's contribution to human amino acid and nitrogen requirements. This is in contrast to the PDCAAS, which is based on an estimate of digestibility over the total digestive tract. Values stated using this method generally overestimate the amount of amino acids absorbed.[1]

Reference pattern

Amino acid requirements were determined in two parts. The amino acid distribution of breast milk was used for the 0 to 6 month age range, and existing amino acid data was used for older ages after adjustment for digestibility. The reference amino acid requirements are presented below.[2]:29

Requirements by age (mg/g protein)
Amino acid 0 to 6 months 6 months to 3 years Over 3 years
Histidine 21 20 16
Isoleucine 55 32 30
Leucine 96 66 61
Lysine 69 57 48
Methionine + Cysteine (SAA) 33 27 23
Phenylalanine + Tyrosine (AAA) 94 52 41
Threonine 44 31 25
Tryptophan 17 8.5 6.6
Valine 55 43 40

Example values

The table shows the ratings of selected foods comparing PDCAAS to DIAAS.[3][4][5][6][7][8][9][10][11][12][13][14] The quality of various sources of protein depends on how it is processed, refined, stored, or cooked.[12][15][16] (preparation is unspecified for some values in the table, but does not necessarily differ in preparation from the foods where preparation is specified). A major difference between DIAAS and PDCAAS, is that PDCAAS is truncated at 100%, while DIAAS is not. Multiple protein sources can also be combined to increase DIAAS, which can be effective at raising the max DIAAS of plant-based diets.[13]

Food PDCAAS DIAAS Limiting AA
Milk Protein Concentrate[3][4] 1.00 1.18 Met + Cys
Whey Protein Isolate[3][4] 1.00 1.09 Val
Soy Protein Isolate[3][4] 0.98 0.898 Met + Cys
Pea Protein Concentrate[3][4] 0.893 0.822 Met + Cys
Rice Protein Concentrate[3][4] 0.419 0.371 Lys
Whole milk powder[5] 1.000 1.159
Tilapia[17] 1.00
Tuna (canned in oil)[16] 1.00
Chicken breast[3] 1.00 1.08 Trp
Pork[13] 1.17
Beef[5] 1.000 1.116
Whole milk[3] 1.00 1.14 Met + Cys
Egg (hard boiled)[3] 1.00 1.13 His
Egg[13] 1.01
Chickpeas[3] 0.74 0.83 Met + Cys
Tofu[3] 0.70 0.97 Met + Cys
Peas[5] 0.782 0.647
Cooked peas[3][4] 0.597 0.579 Met + Cys
Soybean[5] 1.000 0.996
Soy[13] 0.91 Met + Cys
Soya Flour[14] 1.00 1.05
Fava Bean[13] 0.55 Met + Cys
Cooked kidney beans[4] 0.648 0.588
Roasted peanuts[4] 0.509 0.434
Almonds[3] 0.39 0.40 Lys
Wheat[5][13] 0.463 0.40-0.48
Wheat flour[16] 0.40
Wheat bran[5][4] 0.53-0.60 0.41-0.49
Barley[5] 0.591 0.472
Rye[5] 0.553 0.476
Triticale[5] 0.553 0.498
Corn[13][16] 0.37 0.36 Met + Cys
Corn Grain[5] 0.473 0.424
Corn-based cereal[3][4] 0.078 0.012 Lys
Rice[13] 0.47 Lys
Cooked rice[3][4] 0.616 0.595 Lys
Oats[13] 0.57 Lys
Cooked rolled oats[4] 0.670 0.542
Potato[13] 0.99 1.00
Quinoa[11] 0.677
Quinoa flour[16] 0.79
Gelatin[13] 0.02 Trp
Wheat/potato (30/70)[13] 1.00
Vegetables[18] 0.73-0.89
Tubercles[18] 0.74-0.89
Fresh Fruits[18] 0.64-0.76
Dried Fruits[18] 0.48-0.66
Legumes[18] 0.70-0.89

See also

References

  1. ↑ "FAO proposes new protein quality measurement. March 2013". http://www.ift.org/food-technology/daily-news/2013/march/07/fao-proposes-new-protein-quality-measurement.aspx. 
  2. ↑ FAO (2013). Dietary protein quality evaluation in human nutrition. Food and Agriculture Organization of the United Nations. ISBN 978-92-5-107417-6. http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf. Retrieved 2021-10-10. 
  3. ↑ 3.00 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.10 3.11 3.12 3.13 3.14 "Current Concepts and Unresolved Questions in Dietary Protein Requirements and Supplements in Adults". Frontiers in Nutrition 4: 13. 2017-05-08. doi:10.3389/fnut.2017.00013. PMID 28534027. 
  4. ↑ 4.00 4.01 4.02 4.03 4.04 4.05 4.06 4.07 4.08 4.09 4.10 4.11 4.12 "Protein digestibility-corrected amino acid scores and digestible indispensable amino acid scores differentially describe protein quality in growing male rats". The Journal of Nutrition 145 (2): 372–379. February 2015. doi:10.3945/jn.114.195438. PMID 25644361. 
  5. ↑ 5.00 5.01 5.02 5.03 5.04 5.05 5.06 5.07 5.08 5.09 5.10 "An approach to including protein quality when assessing the net contribution of livestock to human food supply". Animal 10 (11): 1883–1889. November 2016. doi:10.1017/S1751731116000902. PMID 27160573. 
  6. ↑ "Protein - Which is Best?". Journal of Sports Science & Medicine 3 (3): 118–130. September 2004. PMID 24482589. 
  7. ↑ "Evaluating the quality of protein from hemp seed (Cannabis sativa L.) products through the use of the protein digestibility-corrected amino acid score method". Journal of Agricultural and Food Chemistry 58 (22): 11801–11807. November 2010. doi:10.1021/jf102636b. PMID 20977230. 
  8. ↑ "Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)". The British Journal of Nutrition 117 (4): 490–499. February 2017. doi:10.1017/S0007114517000125. PMID 28382889. 
  9. ↑ "Comparison between the Protein Quality of Northern Adapted Cultivars of Common Maize and Quality Protein Maize". Journal of Agricultural and Food Chemistry 43 (1): 84–93. January 1995. doi:10.1021/jf00049a016. ISSN 0021-8561. 
  10. ↑ "The impact of protein quality on the promotion of resistance exercise-induced changes in muscle mass". Nutrition & Metabolism 13 (1): 64. 2016-09-29. doi:10.1186/s12986-016-0124-8. PMID 27708684. 
  11. ↑ 11.0 11.1 "The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished children". International Journal of Food Sciences and Nutrition 53 (2): 143–154. March 2002. doi:10.1080/09637480220132157. PMID 11939108. 
  12. ↑ 12.0 12.1 "Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)". Nutrients 10 (6): 671. May 2018. doi:10.3390/nu10060671. PMID 29799474. 
  13. ↑ 13.00 13.01 13.02 13.03 13.04 13.05 13.06 13.07 13.08 13.09 13.10 13.11 13.12 "Comprehensive overview of the quality of plant- And animal-sourced proteins based on the digestible indispensable amino acid score". Food Science & Nutrition 8 (10): 5379–5391. October 2020. doi:10.1002/fsn3.1809. PMID 33133540. 
  14. ↑ 14.0 14.1 "Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)". The British Journal of Nutrition 117 (4): 490–499. February 2017. doi:10.1017/S0007114517000125. PMID 28382889. 
  15. ↑ Bailey, Hannah M.; Mathai, John K.; Berg, Eric P.; Stein, Hans H. (July 2020). "Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality" (in en). British Journal of Nutrition 124 (1): 14–22. doi:10.1017/S0007114520000641. ISSN 0007-1145. PMID 32089140. https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/most-meat-products-have-digestible-indispensable-amino-acid-scores-that-are-greater-than-100-but-processing-may-increase-or-reduce-protein-quality/8957869BC05B63D10AA8800B8E6E6C79. 
  16. ↑ 16.0 16.1 16.2 16.3 16.4 Boye, Joyce; Wijesinha-Bettoni, Ramani; Burlingame, Barbara (August 2012). "Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method" (in en). British Journal of Nutrition 108 (S2): S183–S211. doi:10.1017/S0007114512002309. ISSN 0007-1145. PMID 23107529. 
  17. ↑ Burd, Nicholas A.; Beals, Joseph W.; Martinez, Isabel G.; Salvador, Amadeo F.; Skinner, Sarah K. (2019-02-01). "Food-First Approach to Enhance the Regulation of Post-exercise Skeletal Muscle Protein Synthesis and Remodeling" (in en). Sports Medicine 49 (1): 59–68. doi:10.1007/s40279-018-1009-y. ISSN 1179-2035. PMID 30671904. PMC 6445816. https://doi.org/10.1007/s40279-018-1009-y. 
  18. ↑ 18.0 18.1 18.2 18.3 18.4 Suárez López, M. M.; Kizlansky, A.; López, L. B. (January 2006). "[Assessment of protein quality in foods by calculating the amino acids score corrected by digestibility"]. Nutricion Hospitalaria 21 (1): 47–51. ISSN 0212-1611. PMID 16562812. https://pubmed.ncbi.nlm.nih.gov/16562812/. 




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