IDF welcomes the new fao protein quality measurement
As the global population continues to rise, there is increasing pressure to provide adequate quantities of safe, nutritious food products in a sustainable manner.
As part of its commitment to address this challenge, the International Dairy Federation (IDF) welcomes the recommendations of the report by the Food and Agriculture Organization of the United Nations (FAO) on dietary protein quality evaluation in human nutrition. The report supports the implementation of a new method of protein quality measurement, Digestible Indispensable Amino Acid Score (DIAAS). While further research is necessary to validate the method, this new approach provides a clearer picture of how each dietary protein source can meet our nutritional requirements for protein and amino acids.
Protein plays an important role in human health and well-being. Proteins are sources of essential amino acids, which the human body cannot produce itself. However, not all proteins provide the right amounts of these essential amino acids. “With DIAAS, high quality proteins, such as the proteins from milk, whey and other dairy products, may score 30% higher than when using the older method for assessing quality. It clearly demonstrates the superiority of dairy proteins compared to plant proteins”, explained Angela Rowan, leader of the IDF Action Team on Proteins. “It will provide decision makers and consumers with accurate information when assessing which foods should be part of a sustainable diet for our growing global population.”
“IDF has been active in highlighting the crucial role of high quality protein in a sustainable diet. In 2010, we expressed concerns regarding the older method for assessing protein quality, the Protein Digestibility Corrected Amino Acid Score (PDCAAS), to FAO and explained its limitations. The conclusions from the recently released report take our concerns into account,” Dr. Jeremy Hill, IDF President, added. “This is a major achievement. Further research should be encouraged so healthy and accessible choices are even easier to make.”
“This new method heralds a sweeping change in how dietary protein quality is determined and described, and demonstrates the superior quality of dairy proteins. Results will impact the dairy industry, food assistance programs and current standards in nutrition, particularly for vulnerable populations. I encourage everyone in the industry to support the implementation of the new approach. DIAAS will demonstrate the true power of dairy proteins”, commented Dr. Paul J. Moughan, Distinguished Professor and Co-Director of the Riddet Institute, New Zealand and Chair of the FAO Consultation Group.
