Talk:Protein digestibility corrected amino acid score

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Untitled

I corrected the PDCAAS for wheat which was stated as 0.25, less than half the typical value. The 0.25 score is accurate for seitan, which consists only of the non-water soluble protein in wheat. Aragorn2 22:08, 7 April 2006 (UTC)[reply]

Dead link

During several automated bot runs the following external link was found to be unavailable. Please check if the link is in fact down and fix or remove it in that case!

https://maktarii.blogspot.com/
- In PDCAAS on Mon Jul 17 14:22:05 2006, 404 Object Not Found
- In PDCAAS on Thu Jul 27 00:27:21 2006, 404 Object Not Found

maru (talk) contribs 04:27, 27 July 2006 (UTC)[reply]

The advantages section is False.

This sentence is in the advantage section.>>> The PDCAAS is superior to both the PER and the BV.

The section should actually be changed to Disadvantages or a more neutral heading.

Also, POV sentence should be changed to >>> The PDCAAS and PER are not as accurate as the BV method.

There is a lot of POV going on here. Messenger2010 17:00, 23 October 2006 (UTC)[reply]

I changed the above edits for better sentences as Greenman suggested. Thanks Greenman. Messenger2010 18:28, 24 October 2006 (UTC)[reply]

I can see why you added the POV tag, but your suggestions don't make much sense, and are just as POV - how about listing some resources discussing the various benefits of the different methods? Greenman 09:56, 24 October 2006 (UTC)[reply]

I agree with Greenman. There needs to be a major clean up here as Greenman can see why I added the POV tag. Messenger2010 18:28, 24 October 2006 (UTC)[reply]

I have updated the Methodology Section (formely it was called advantages which is a POV heading) for a NPOV. Messenger2010 05:03, 25 October 2006 (UTC)[reply]

Soy

Why isn't it specified what soy protein are we dealing with exactly? Is it the protein of soybeans alone, or soy protein isolate? I found on various sites, that soy protein isolate has PDCAAS of 1.0, while soybeans have lower.Suane 21:08, 17 December 2006

There are no scientific articles I could find saying that soy protein has a PDCAAS of 0.92, as the article claimed before. They claim either 0.99 or 1.0. I will proceed to change it to 1.0. Jorgenumata (talk) 06:41, 15 January 2008 (UTC)[reply]

Isolated soy protein has a PDCAAS score of 1.0. Soybeans and soy flour are lower. See [1],[2], and with some other places that quote various sources ([3]) This journal says 0.93 for soy flour [4]. --Yankees76 (talk) 14:44, 15 January 2008 (UTC)[reply]

Need data and sources for scores for various foods

I removed the PDCAAS scores for most of the foods because they were unsourced. I found an article in a science journal with scores for five foods so I used those figures and cited the journal, but I couldn't find good sources for the PDCAAS scores for other foods. This article really needs them. MichaelBluejay (talk) 16:33, 7 February 2010 (UTC)[reply]

Never mind, I found them. MichaelBluejay (talk) 16:56, 7 February 2010 (UTC)[reply]

In "Understanding nutrition" (10th edition) by Ellie Whitney and Sharon Rolfes, at page 196 there's a short table of PDCAAs:

Casein (milk protein) 1.0 Egg white 1.0 soybean (isolate) 0.99 Beef 0.92 Pea flour 0.69 Kidney beans (canned) 0.68 Chickpeas (canned) 0.66 Pinto beans (canned) 0.66 Rolled oats 0.57 Lentils (canned) 0.52 Peanat meal 0.52 Whole wheat 0.40

They have a lot of references at the end of each chapter, unfortunately they don't directly say from which one the above values were taken. Also, I'm not sure what's Wikipedia's stance on data from books, whether references here have to be links to papers that anyone can check etc. anyway I decided to post it here, in case it might help in one way or another. --Nightmaare (talk) 15:09, 10 October 2010 (UTC)[reply]

Yes - it seems really quite difficult to find data for this scoring system. If people want to know what the system is, surely they want to be able to use it for more than just a handful of foods. I notice that it isn't used on www.nutritiondata.self.com

If more data is not available it would be good to at least know that - so as to stop looking for it.

CompassKT (talk) 20:44, 19 December 2012 (UTC)[reply]

So um... Chicken? Can someone add chicken to the table? Beef is on the table, but isn't chicken like... The most used animal protein when bodybuilding/etc because it's "healthy"? 72.139.194.196 (talk) 02:40, 5 November 2018 (UTC)[reply]

"By combining different foods it is possible to maximize the score, because the different components favor each other" These data are fabricated. Complete protein from the combination of grains and legumes? Ridiculous! No wonder that the source for this information is an internet web with no literature. The author of this claim "studied" at the well-known charlatan "university" American Holistic College of Nutrition https://en.wikipedia.org/wiki/Clayton_College_of_Natural_Health 46.252.224.26 (talk) 18:35, 23 May 2019 (UTC)[reply]