New FAO protein quality method welcomed by IDF

The International Dairy Federation (IDF) has welcomed 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 provides a clearer picture of how each dietary protein source can meet the 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,” Angela Rowan, leader of the IDF Action Team on Proteins explains. “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.”

“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”, comments Dr. Paul J. Moughan, Distinguished Professor and Co-Director of the Riddet Institute, New Zealand and Chair of the FAO Consultation Group.