The study highlights the digestive problem in protein bars
A new study suggests that most proteins do not give high quality protein despite the bar label. This increases concerns about their nutritional value and calls for clear labeling standards.
In short
- A study shows how the body actually digests protein bars
- More than 81% researchers met high protein label standards
- Protein digestive power is less in full bars than milk -based protein
Protein bars are a go-to snack for health-conscious consumers, often marketed as “high” in protein and packed with nutrients.
But a new study suggests that, despite their labels, many of these products can be lower than giving actual nutritional value, especially when it comes to the quality of protein.
Researchers at the Hungarian University of Agriculture and Life Sciences at Budapest analyzed more than 1,600 commercially available proteins using public data from Openfoodfacts.org.
In a study published in scientific reports, he found that 81% of these bars met the European Union standard for “high” label, meaning that more than 20% of his calories came from protein.
However, the body actually digests a deep dive on how it digests and uses this protein.
To assess the quality of protein, scientists selected four representative bars with individual protein sources: by combining plant-based (peas and rice), animal-based (milk), and two mixed-sources bars milk, eggs, collagen and soya. These bars were tested using a laboratory method that simulates human digestion.
The conclusions were consistent: even the bar formed with high quality proteins reduced digestion when consumed as part of the entire product, when the same protein was tested on its own.
The highest performing bar, which is only made with milk protein, is still scored under the threshold recommended by Food and Agricultural Organization (FAO) to claim high protein quality.
A possible cause, the researchers mentioned, that additional elements such as sugars, fat and fiber are usually used to improve texture and taste, can interfere with the body’s ability to absorb essential amino acids.
The study raises important questions about how we evaluate protein -rich foods. Although these times can be convenient, experts take caution against relying on them as a primary protein source.
Instead, consumers are encouraged to look beyond the label. Researchers said, “It is not just about how much protein is in a bar. The type and digestive ability of that protein also matters.”
Conclusions explicit labeling and highlight the increasing requirement of more rigid standards when it comes to protein claims on processed foods.
