Research Finds Milk Proteins Are Higher-Quality Than Plant Proteins

Newswise — When it comes to protein, research continues to suggest milk has some of the highest quality protein available, according to a new study published in the British Journal of Nutrition. ¹ Researchers used a new scoring system, which is believed to be more accurate, to measure the quality of milk proteins and plant proteins, and they confirmed milk proteins ranked as some of the highest quality proteins available, especially compared to plant-based proteins like soy and pea protein. A protein’s quality indicates how easily it can be digested and used in our bodies. Milk proteins were ranked as “excellent” quality sources of protein, whiles soy proteins were ranked lower as “good” quality sources. Pea protein scored too low to qualify for a protein quality claim.  

From muscles to hair and bones to teeth, our bodies need protein to be healthy and strong. This is especially true for growing kids. With 8 grams of high-quality protein in each 8-ounce glass, real milk offers between 2 to 7 more grams of protein compared to non-dairy alternatives like almond or rice drinks. Pairing a glass of real milk with your meals is an easy way for you and your kids to get protein you need.

Find more information, along with milk-inspired recipes, visit: www.MilkLife.com 

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About MilkPEP

MilkPEP, Washington, D.C., is funded by the nation's milk companies, who are committed to ensuring all children have access to nutrient-rich milk. The MilkPEP Board runs the Milk Life campaign, a multi-faceted campaign designed to educate consumers about the powerful nutritional benefits of milk – with 9 essential nutrients, including high-quality protein, in each 8 ounce glass. For more information, go to milklife.com.

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¹ Mathai K, Liu Y, Stein H. Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS). British Journal of Nutrition. 2017;64:799-805.