DIAASiarvojen

DIAASiarvojen is a term that refers to the Degree of Indigestibility of Amino Acids. It is a measure used in nutrition to assess the quality of protein sources. Proteins are made up of amino acids, and some amino acids are considered "essential" because the body cannot produce them on its own and must obtain them from the diet. Protein quality is determined by the presence and proportion of these essential amino acids.

The DIAAS method evaluates protein digestibility in the small intestine. It considers the amount of each essential amino acid absorbed after consumption. A higher DIAAS score indicates that a greater proportion of the essential amino acids from a particular protein source are digested and absorbed, making it a more valuable source of protein for the body. This is important for growth, repair, and other bodily functions.

Different food sources have varying DIAAS scores. Animal-based proteins like milk, eggs, and meat generally have high DIAAS scores, suggesting excellent bioavailability of their amino acids. Plant-based proteins can have lower scores, often due to the presence of anti-nutritional factors that can interfere with digestion or absorption, or simply due to a different amino acid profile. However, combining different plant-based protein sources can often lead to a complete amino acid profile and improve the overall DIAAS value of a meal. The DIAAS method is considered a more accurate representation of protein utilization compared to older methods like Protein Digestibility Corrected Amino Acid Score (PDCAAS).