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Researchers assessed protein quality using two gold-standard measures—PDCAAS and DIAAS—which evaluate both amino acid content and how well the body can digest and use the protein. They also tested how these proteins held up after being turned into protein bars using lab-based digestion models.
In a comprehensive analysis of 1,641 protein bars, researchers found that 81 percent of bars met EU guidelines for “high protein” (over 20% of calories from protein). However, meeting a protein quota doesn’t mean the bar supports muscle growth, recovery, or overall health.
The results? Protein digestibility dropped sharply in bar form. Milk proteins, which are highly digestible in their pure state (up to 98%), fell to as low as 73% when processed into bars. Plant-based bars performed even worse, with digestibility dipping to just 47%.
Interestingly, bars containing collagen often boasted the highest protein content but ranked lowest in quality. That’s because collagen lacks essential amino acids like lysine and tryptophan, which are critical for muscle repair and growth.
Ironically, a few weeks ago, my wife asked me to try a new bar that a friend had given her. It was very good, high protein and low sugar, and a pretty simple ingredient list. As with most bars, I was a bit skeptical given the information you just read.
I had forgotten about it until I began researching more information for this article.
Wouldn't you know it that the bar I was given ranked a perfect 1.0 score, highest in overall protein quality (PDCAAS and DIAAS) and has been backed by some of the most critical scientists, such as Dr. Peter Attia and Ander Huberman.
I'm going to order a few different flavors for myself, so I'll let you know which ones taste the best.
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