The protein content of plant-based burgers is usually comparable to that of animal-based burgers, but the current way of expressing protein on nutrition labels (a single universal value in grams) can be misleading. That's because the body itself does not use "protein". On the contrary, it requires the essential amino acids present in protein, but the concentration and digestibility of amino acids vary depending on the protein source.

To explain these differences, the Food and Agriculture Organization (FAO) of the United Nations established a new standard for protein quality, the Digestible Essential Amino Acid Score (DIAAS), about ten years ago. It pays special attention to the digestibility of essential amino acids and aims to provide more accurate tools for nutritionists and food aid programs around the world.

A new study by the University of Illinois and Colorado State University uses the DIAAS system to understand the protein quality of beef and pork burgers and plant-based burgers in Impossible and Beyond Meat.

Researchers fed pork burgers, 80% and 93% lean beef burgers, soybean-based Impossible Burger, and pea-based Beyond Burger to pigs, which are the research objects recommended by FAO for the DIAAS study. They then measured the digestibility of individual essential amino acids and used these digestibility scores to calculate the DIAAS value.

Beef and pork burgers without buns are rated as "excellent" sources of protein (DIAAS score of 100, suitable for people of all ages). Impossible Burger is rated as an excellent source of protein for children 3 years and older without bread, but it is not suitable for children under 3 years old. The Beyond Burger without bread has a value of 83 and is a "good" source of protein for children 3 years and older.

"We have previously observed that animal protein has a higher DIAAS value than plant protein, which is what we have observed in this experiment," said Hans H. Stein, a professor in the Department of Animal Science and Nutritional Science in Illinois and the European Journal of Nutrition Research Co-author.

Burger patties are usually eaten with buns, so the researchers also studied the protein quality of patties and buns. Since cereal products (such as hamburgers) provide low protein quality, feeding bread and patties together will reduce the DIAAS value.

Eating Impossible Burger with buns will reduce the DIAAS value of 3 years old and above to "good". However, when pork or 80% lean beef patties are eaten with bread, the DIAAS value of the age group over 3 years old is still 100 or above, indicating that these combinations meet all the essential amino acid requirements.

"The DIAAS value of mixing pork or beef burgers with bread (107 and 105 for the age group over 3 years old) is higher than the DIAAS value of Impossible Burger if it is eaten with steamed buns. This means you need to eat 15 more % Impossible Burger-bun combination to get the same amount of digestible amino acids as eating pork or beef burgers. If you have to eat more, it means you will also get more calories," Colorado State University professor, the Said Mahesh Narayanan Nair, the co-author of the publication.

Stein said: "Especially children, adolescents, breastfeeding women and the elderly, they may not be able to obtain enough amino acids. The results of this experiment and previous data prove that animal protein is included in the diet to provide these people with sufficient amounts of amino acids. The importance of digesting essential amino acids.

"This is also very important in developing countries, because these countries may have almost no access to animal protein, especially children. In some countries, most children lack amino acids. This is very serious because if children do not get enough amino acids, their Brain development will be affected. In these cases, it is particularly important to devise a strategy that incorporates high-quality protein into the children’s diet."

The article "If measured on pigs, the digestibility indispensable amino acid score (DIAAS) of animal burgers is higher than that of plant burgers", published in the European Journal of Nutrition. Article authors include Natalia Fanelli, Hannah Bailey, Tyler Thompson, Robert Delmore, Mahesh Narayanan Nair and Hans Stein.

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