Beef Demonstrates Strength in Protein Quality Research
New Year’s Day is a time that we look back at the gifts and challenges of the past year. This time of reflection is also when many of us are thinking about how to make positive changes in the year ahead. As consumers contemplate their New Year’s resolutions for improving their health, they are having to navigate a broader range of choices today than ever with a widening selection of plant-based proteins. At times like this, it is good to know that Beef Checkoff funded research is helping to provide insight and clarity on the protein quality front. Findings from new research, conducted by the University of Illinois and Colorado State University, which compared beef burgers with pork, soy-based and pea-based burgers, deliver a deeper understanding about how these proteins measured up.
What they discovered was that the protein quality of beef burgers is greater than that of soy-based or pea-based burger. This is important because, while these plan alternatives list similar quantity (amounts) of protein on the nutrition label, this new research shows that, when protein quality is taken into consideration, beef burgers are considered an “excellent” source of protein whereas plant-based alternatives do not always fit that classification. When it comes to meeting nutritional needs, it is not just the grams of protein on the label, the quality of that protein source matters too. Only high-quality protein provides all of the essential amino acids required for growth, development, and maintenance of body tissues such as muscle in quantities that meet the requirement.
Providing consumers with factual information enables them to make informed decisions about their protein choices, and studies like this one help to share the message that beef’s nutritious qualities are tough to beat!
