Protein Digestibility Corrected Amino Acid Score

Protein Digestibility Corrected Amino Acid Score ( PDCAAS , also abbreviated as amino acid index in German ) is a key figure from the nutritional sciences that describes the quality of proteins based on human protein requirements and the ability to digest them. The PDCAAS rating was accepted in 1993 by the US FDA and the Food and Agriculture Organization of the United Nations (FAO / WHO) as "the best method" for determining protein quality.

methodology

As the name of the key figure suggests, it is calculated from two components, the amino acid index ( Amino Acid Score , AAS also known as Chemical Score ), which is corrected for the true , faecal digestibility of the food protein ( Protein Digestibility ). The amino acid index summarizes the amino acid profile with essential amino acids for humans in one key figure. Faecal digestibility describes the percentage of an ingested substance that is actually absorbed in the intestinal tract. The calculation is based on the following formula: ${\ displaystyle {\ text {PDCAAS}} = {\ text {AAS}} \ cdot {\ text {PD}}}$

Examples

PDCAAS	Food
1 (unabridged 1.10)	Cow's milk
1 (unabridged 1.05)	Chicken egg
1 (unabridged 1.01)	Chicken breast
1	Soy protein
1	Whey protein
1	Casein
1	Lactalbumin
1	tuna
1	Quorn pieces
0.92	beef
0.91	Fungal proteins (mycoprotein)
0.89	Pea Protein Concentrate
0.82	porridge
0.78	Chickpeas
0.66	Hemp seeds
0.60	baked beans
0.60	cooked peas
0.56	Rice (white)
0.56	tofu
0.52	peanuts
0.52	lenses
0.42	wheat
0.25	Wheat gluten

The PDCAAS can be increased considerably if different foods are consumed together. A combination of, for example, pulses, vegetables and grains effectively enables a protein quality that is as high as that of proteins of animal origin.

Individual evidence

↑ Recent developments in protein quality evaluation. FAO, accessed April 2, 2018 .
↑ Protein Digestibility-Corrected Amino Acid Score - Definition, calculation and meaning: PDCAAS
↑ ^a ^b ^c ^d ^e ^f ^g C. P. Marinangeli, JD House: Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health. In: Nutrition reviews. Volume 75, number 8, August 2017, pp. 658–667, doi: 10.1093 / nutrit / nux025 , PMID 28969364 , PMC 5914309 (free full text) (review).
↑ ^a ^b ^c ^d ^e ^f Jay R. Hoffman, Michael J. Falvo: Protein - Which is Best . In: Journal of Sports Science and Medicine . 3, No. 3, 2004, pp. 118-130. PMC 3905294 (free full text).
^ ^A ^b Gertjan Schaafsma: The Protein Digestibility-Corrected Amino Acid Score . In: The Journal of Nutrition . tape 130 , no. 7 , 2000, pp. 1865S – 1867S , doi : 10.1093 / jn / 130.7.1865S (free full text).
↑ ^a ^b ^c Gilani, Lee: Sources of Food-grade Protein. In: Luiz Trugo, Paul M. Finglas (eds): Encyclopedia of Food Sciences and Nutrition (Second Edition) 2003. pp. 4873-4879, Academic Press. ISBN 978-0-12-227055-0 . doi: 10.1016 / B0-12-227055-X / 00834-8
↑ ^a ^b M.J. Sadler: Mycoprotein. In: Luiz Trugo, Paul M. Finglas (eds): Encyclopedia of Food Sciences and Nutrition (Second Edition) 2003. pp. 4072-4079, Academic Press. ISBN 978-0-12-227055-0 . doi: 10.1016 / B0-12-227055-X / 00820-8
↑ ^a ^b Shane M. Rutherfurd, Aaron C. Fanning, Bruce J. Miller, Paul J. Moughan: Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats . In: The Journal of Nutrition . 145, No. 2, February 1, 2015, pp. 372–379. doi : 10.3945 / jn.114.195438 .
↑ Suárez López MM: [Assessment of protein quality in foods by calculating the amino acids score corrected by digestibility] . In: Nutrición Hospitalaria . 21, No. 1, 2006, pp. 47-51. PMID 16562812 .
↑ James D. House, Jason Neufeld, Gero Leson: Evaluating the quality of protein from hemp seed (Cannabis sativa L.) products through the use of the protein digestibility-corrected amino acid score method . In: Journal of Agricultural and Food Chemistry . 58, No. 22, November 24, 2010, pp. 11801-11807. doi : 10.1021 / jf102636b . PMID 20977230 .
↑ Jay R. Hoffman, Michael J. Falvo: Protein - Which is Best? In: Journal of Sports Science & Medicine . tape 3 , no. 3 , September 1, 2004, ISSN 1303-2968 , p. 118-130 , PMID 24482589 , PMC 3905294 (free full text).

[1] Recent developments in protein quality evaluation. FAO, accessed April 2, 2018 .

[2] Protein Digestibility-Corrected Amino Acid Score - Definition, calculation and meaning: PDCAAS

[PMID28969364-3] ↑ ^a ^b ^c ^d ^e ^f ^g C. P. Marinangeli, JD House: Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health. In: Nutrition reviews. Volume 75, number 8, August 2017, pp. 658–667, doi: 10.1093 / nutrit / nux025 , PMID 28969364 , PMC 5914309 (free full text) (review).

[Best-4] ↑ ^a ^b ^c ^d ^e ^f Jay R. Hoffman, Michael J. Falvo: Protein - Which is Best . In: Journal of Sports Science and Medicine . 3, No. 3, 2004, pp. 118-130. PMC 3905294 (free full text).

[pmid10867064-5] A ^b Gertjan Schaafsma: The Protein Digestibility-Corrected Amino Acid Score . In: The Journal of Nutrition . tape 130 , no. 7 , 2000, pp. 1865S – 1867S , doi : 10.1093 / jn / 130.7.1865S (free full text).

[foodpedia-6] Gilani, Lee: Sources of Food-grade Protein. In: Luiz Trugo, Paul M. Finglas (eds): Encyclopedia of Food Sciences and Nutrition (Second Edition) 2003. pp. 4873-4879, Academic Press. ISBN 978-0-12-227055-0 . doi: 10.1016 / B0-12-227055-X / 00834-8

[foodpedia_myco-7] M.J. Sadler: Mycoprotein. In: Luiz Trugo, Paul M. Finglas (eds): Encyclopedia of Food Sciences and Nutrition (Second Edition) 2003. pp. 4072-4079, Academic Press. ISBN 978-0-12-227055-0 . doi: 10.1016 / B0-12-227055-X / 00820-8

[:0-8] Shane M. Rutherfurd, Aaron C. Fanning, Bruce J. Miller, Paul J. Moughan: Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats . In: The Journal of Nutrition . 145, No. 2, February 1, 2015, pp. 372–379. doi : 10.3945 / jn.114.195438 .

[:1-9] Suárez López MM: [Assessment of protein quality in foods by calculating the amino acids score corrected by digestibility] . In: Nutrición Hospitalaria . 21, No. 1, 2006, pp. 47-51. PMID 16562812 .

[10] James D. House, Jason Neufeld, Gero Leson: Evaluating the quality of protein from hemp seed (Cannabis sativa L.) products through the use of the protein digestibility-corrected amino acid score method . In: Journal of Agricultural and Food Chemistry . 58, No. 22, November 24, 2010, pp. 11801-11807. doi : 10.1021 / jf102636b . PMID 20977230 .

[11] Jay R. Hoffman, Michael J. Falvo: Protein - Which is Best? In: Journal of Sports Science & Medicine . tape 3 , no. 3 , September 1, 2004, ISSN 1303-2968 , p. 118-130 , PMID 24482589 , PMC 3905294 (free full text).