Refining Ounce-Equivalents Using the EAA-9 Approach for Protein Scoring and Dietary Guidance - 19/06/25
, Emily M. Reyes, MA 1, Donald K. Layman, PhD 2Abstract |
Background |
The US Department of Agriculture (USDA) Protein Food ounce-equivalents are designed to identify plant sources of protein foods and provide serving size substitutions. Although the ounce-equivalent concept is simple, it fails to generate equivalent exchanges for protein or essential amino acids (EAAs).
Objective |
To accurately define the EAA content of USDA Protein Food ounce-equivalents, to develop a more accurate food exchange list, and to evaluate the EAA-9 protein quality framework as a tool for determining precise EAA-equivalent substitutions.
Design |
The USDA National Nutrient Database (Standard Reference Legacy) and the EAA-9 protein quality model were used to evaluate the validity of the USDA Protein Food ounce-equivalents for creating equivalent protein and EAA substitutions. The EAA-9 framework then established EAA-9 Equivalence serving sizes to meet EAA requirements.
Main outcomes |
EAA composition in protein foods was assessed. EAA-9 Equivalence servings were developed.
Statistical analysis |
EAA composition was calculated for USDA Protein Food ounce-equivalents. EAA-9 scores were calculated for protein foods and compared using an egg's EAA composition as a standard. MyPlate Kitchen Recipes were used to apply USDA Protein Food ounce-equivalent exchanges and EAA-9 Equivalence servings.
Results |
The USDA Protein Food ounce-equivalents are not equivalent in protein or EAAs, with the disparity ranging from 1 ounce-equivalent of chicken breast with 9.1 g protein and 4.0 g EAAs to 1 ounce-equivalent of almonds with 3.0 g protein and 0.9 g EAAs. Using the USDA serving of 1 egg as a standard for comparing protein food groups, <15% of beans, peas, and lentils and 0% of nuts and seed ounce-equivalents achieve the EAA composition of an egg. EAA-9 Equivalence servings are truly equivalent, with each serving providing a reliable and interchangeable protein source. The EAA-9 Equivalence servings have been calculated and are now available for all USDA Standard Reference Legacy foods with a complete EAA profile, offering a resource for exchanges that ensure EAA requirements are met.
Conclusions |
Creating ounce-equivalent substitutions for protein foods requires creating food exchanges that assure EAA requirements are met. The USDA Protein Food ounce-equivalents provide inadequate guidance for balancing EAA requirements.
Le texte complet de cet article est disponible en PDF.Keywords : EAA-9, Protein quality, MyPlate, Protein foods ounce-equivalents, Essential amino acids
Plan
| STATEMENT OF POTENTIAL CONFLICT OF INTEREST D. K. Layman serves on speaker bureaus for National Dairy Council and National Cattlemen’s Beef Association (NCBA) and as a research advisor for NCBA, and as a Scientific Advisory Board member for the Nutrient Institute and Herbalife Nutrition Foundation. |
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| FUNDING/SUPPORT This work was supported by the Nutrient Institute, a 501(c)(3) not-for-profit organization. |
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| AUTHOR CONTRIBUTIONS S. M. Forester and D. K. Layman were responsible for project conception, development of the overall research plan, and study oversight. E. M. Reyes performed data analysis and statistical analysis. S. M. Forester, E. M. Reyes, and D. K. Layman wrote the manuscript; S. M. Forester had primary responsibility for final content. All authors read and approved the final manuscript. |
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| ACKNOWLEDGEMENTS The authors thank Olivia Comin, RDN, for assistance in data collection and data quality control, and Stephanie Westcot, PhD, for manuscript review and editing assistance. |
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| The data that support the findings of this study are available in Mendeley Data at xwwsmncckr.4.25 These data were derived from the following resources available in the public domain: MyPlate Protein Foods,1 SR Legacy,11 MyPlate Recipes,15, 16, 17 FoodData Central Foundation Foods,19 and the 2005 Dietary Reference Intakes.24 |
Vol 125 - N° 7
P. 888-899 - juillet 2025 Retour au numéro
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