Research approaches and methods for evaluating the protein quality of human foods
Following the 2011 FAO Expert Consultation on dietary protein quality evaluation in human nutrition, a working group was convened in Bangalore, India from 2-5 March 2014 to explore and develop means for producing more data accessible worldwide of ileal amino acid digestibility of human foods, particularly for foods consumed in low income countries. The paucity of data, especially from human studies, remains an obstacle to the practical implementation of the DIASS method for evaluating protein quality. The report considers protocols including recommended best practice for pig-based, rat-based and human based assays for true ileal amino acid digestibility determinations to support the generation of new data. The working group considered the development of protocols that would allow non-invasive measures of ileal amino acid digestibility in humans with primary reliance on novel approaches using minimally invasive stable isotopes tracers. Such an exercise would need to involve the determination of ileal protein and amino acid digestibility in both humans and animal models to allow the development of robust inter-species protein digestibility predictions.
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| Format: | Texto biblioteca |
| Language: | eng |
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Rome (Italy) FAO
2014
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| Subjects: | human nutrition, foods, protein quality, public health, evaluation, digestibility, amino acids, analytical methods, |
| Online Access: | http://www.fao.org/3/a-i4325e.pdf |
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unfao:8415922021-05-05T06:52:06ZResearch approaches and methods for evaluating the protein quality of human foods 186486 FAO, Rome (Italy). Nutrition Div. eng textRome (Italy) FAO2014engFollowing the 2011 FAO Expert Consultation on dietary protein quality evaluation in human nutrition, a working group was convened in Bangalore, India from 2-5 March 2014 to explore and develop means for producing more data accessible worldwide of ileal amino acid digestibility of human foods, particularly for foods consumed in low income countries. The paucity of data, especially from human studies, remains an obstacle to the practical implementation of the DIASS method for evaluating protein quality. The report considers protocols including recommended best practice for pig-based, rat-based and human based assays for true ileal amino acid digestibility determinations to support the generation of new data. The working group considered the development of protocols that would allow non-invasive measures of ileal amino acid digestibility in humans with primary reliance on novel approaches using minimally invasive stable isotopes tracers. Such an exercise would need to involve the determination of ileal protein and amino acid digestibility in both humans and animal models to allow the development of robust inter-species protein digestibility predictions.Following the 2011 FAO Expert Consultation on dietary protein quality evaluation in human nutrition, a working group was convened in Bangalore, India from 2-5 March 2014 to explore and develop means for producing more data accessible worldwide of ileal amino acid digestibility of human foods, particularly for foods consumed in low income countries. The paucity of data, especially from human studies, remains an obstacle to the practical implementation of the DIASS method for evaluating protein quality. The report considers protocols including recommended best practice for pig-based, rat-based and human based assays for true ileal amino acid digestibility determinations to support the generation of new data. The working group considered the development of protocols that would allow non-invasive measures of ileal amino acid digestibility in humans with primary reliance on novel approaches using minimally invasive stable isotopes tracers. Such an exercise would need to involve the determination of ileal protein and amino acid digestibility in both humans and animal models to allow the development of robust inter-species protein digestibility predictions.human nutritionfoodsprotein qualitypublic healthevaluationdigestibilityamino acidsanalytical methodshttp://www.fao.org/3/a-i4325e.pdfURN:ISBN:978-92-5-108695-7 |
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| language |
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human nutrition foods protein quality public health evaluation digestibility amino acids analytical methods human nutrition foods protein quality public health evaluation digestibility amino acids analytical methods |
| spellingShingle |
human nutrition foods protein quality public health evaluation digestibility amino acids analytical methods human nutrition foods protein quality public health evaluation digestibility amino acids analytical methods 186486 FAO, Rome (Italy). Nutrition Div. eng Research approaches and methods for evaluating the protein quality of human foods |
| description |
Following the 2011 FAO Expert Consultation on dietary protein quality evaluation in human nutrition, a working group was convened in Bangalore, India from 2-5 March 2014 to explore and develop means for producing more data accessible worldwide of ileal amino acid digestibility of human foods, particularly for foods consumed in low income countries. The paucity of data, especially from human studies, remains an obstacle to the practical implementation of the DIASS method for evaluating protein quality. The report considers protocols including recommended best practice for pig-based, rat-based and human based assays for true ileal amino acid digestibility determinations to support the generation of new data. The working group considered the development of protocols that would allow non-invasive measures of ileal amino acid digestibility in humans with primary reliance on novel approaches using minimally invasive stable isotopes tracers. Such an exercise would need to involve the determination of ileal protein and amino acid digestibility in both humans and animal models to allow the development of robust inter-species protein digestibility predictions. |
| format |
Texto |
| topic_facet |
human nutrition foods protein quality public health evaluation digestibility amino acids analytical methods |
| author |
186486 FAO, Rome (Italy). Nutrition Div. eng |
| author_facet |
186486 FAO, Rome (Italy). Nutrition Div. eng |
| author_sort |
186486 FAO, Rome (Italy). Nutrition Div. eng |
| title |
Research approaches and methods for evaluating the protein quality of human foods |
| title_short |
Research approaches and methods for evaluating the protein quality of human foods |
| title_full |
Research approaches and methods for evaluating the protein quality of human foods |
| title_fullStr |
Research approaches and methods for evaluating the protein quality of human foods |
| title_full_unstemmed |
Research approaches and methods for evaluating the protein quality of human foods |
| title_sort |
research approaches and methods for evaluating the protein quality of human foods |
| publisher |
Rome (Italy) FAO |
| publishDate |
2014 |
| url |
http://www.fao.org/3/a-i4325e.pdf |
| work_keys_str_mv |
AT 186486faoromeitalynutritiondiveng researchapproachesandmethodsforevaluatingtheproteinqualityofhumanfoods |
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1768618464682967040 |