Protein efficiency ratio (PER) is based on the weight gain of a test subject divided by its intake of a particular food

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

during the test period. From 1919 until very recently, the PER had been a widely used method for evaluating the quality of protein in food. The food industry in Canada currently uses the PER as the standard for evaluating the protein quality of foods. The official method for determining the protein efficiency ratio is from

Health Canada Health Canada (HC; )Health Canada is the applied title under the Federal Identity Program; the legal title is Department of Health (). is the Structure of the Canadian federal government#Departments, with subsidiary units, department of the Gove ...

's Health Protection Branch Method FO-1, October 15, 1981. The U.S.

Food and Drug Administration The United States Food and Drug Administration (FDA or US FDA) is a List of United States federal agencies, federal agency of the United States Department of Health and Human Services, Department of Health and Human Services. The FDA is respo ...

now uses the Protein Digestibility Corrected Amino Acid Score (PDCAAS) as the basis for the percent of the U.S. recommended daily allowance (USRDA) for protein shown on food labels. However, the PER is still used in certain FDA regulations. The US FDA official methods to calculate the PER are as stated in the Official Methods of Analysis of AOAC International, 16th ed. (1995) Section 45.3.05, AOAC Official Method 982.30 Protein Efficiency Ratio Calculation Method; and Official Methods of Analysis of AOAC International, 18th ed. (2005).21 C.F.R. §106.160

PER \,= \frac

References

{{DEFAULTSORT:Protein Efficiency Ratio Proteins Nutrition

See also

References