Pdcaas

Alex,

I was talking to a rep for a new vegetable based protein. I asked him what the bioavailability (BV) of his protein was. He said he didn't have that number, but he had the PDCAAS, supposedly a newer version of BV. Have you heard of this rating? If so, what's your take on it and what is its actual meaning. According to him whey = 1.0, egg = 0.9, soy = 0.8, and his protein (mixture of brown rice, pea, and artichoke protein) = 1.0. I am dubious of his numbers, but I was wondering what you're opinion on the PDCAAS rating system is if it exists and is a valid rating system.

Thanks

Its not new, but around since the 90's. (the same time soy protein came around. Supposedly the soy industry "invented" it to make soy just as good as whey in terms of protein/nitrogen utilization.

Ok, I just hadn't heard of it before. So is it a valid rating system, or is it overly slanted.

I think its overly slanted because I believe in the soy protein conspiracy theory. I mean the PDCAA came out exactly as the same time as soy protein did...just to coincidental.

http://en.wikipedia.org/wiki/Protein...ino_Acid_Score

http://en.wikipedia.org/wiki/Biological_value

This article presents an excellent review and critical analysis of PDCAAS. Although it is the method adopted by the FAO/WHO and FDA for evaluating "protein quality," it does have its limitations.

http://www.ncbi.nlm.nih.gov/pubmed/16001875

- Dan