Study uncovers the digestibility problem in protein bars
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 may fall short of delivering real nutritional value, especially when it comes to the quality of protein they offer.Researchers from the Hungarian University of Agriculture and Life Sciences in Budapest analysed more than 1,600 commercially available protein bars using public data from OpenFoodFacts.org.advertisement
In the study published in Scientific Reports, they found that 81% of these bars met the European Union's standard for being labelled "high in protein," meaning over 20% of their calories came from protein.However, a deeper dive into how the body actually digests and uses this protein revealed more concerning results.To assess protein quality, scientists selected four representative bars with varying protein sources: plant-based (pea and rice), animal-based (milk), and two mixed-source bars combining milk, egg, collagen, and soy. These bars were tested using a lab method that simulates human digestion.The findings were consistent: even bars made with high-quality proteins showed reduced digestibility when consumed as part of the full product, compared to when the same proteins were tested on their own.
The study found that 81% of these bars met the European Union's standard for being labelled
advertisementThe highest-performing bar, made solely with milk proteins, still scored below the threshold recommended by the Food and Agriculture Organisation (FAO) for claiming high protein quality.One likely reason, the researchers noted, is that additional ingredients like sugars, fats, and fibres, commonly used to improve texture and taste, could interfere with the body's ability to absorb essential amino acids.The study raises important questions about how we evaluate protein-rich foods. While these bars may be convenient, experts caution against relying on them as a primary protein source.Instead, consumers are encouraged to look beyond the label. "It's not just about how much protein a bar contains. The type and digestibility of that protein matters too," the researchers said.The findings highlight a growing need for clearer labelling and more rigorous standards when it comes to protein claims on processed foods.
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Study uncovers the digestibility problem in protein bars
Protein bars are a go-to snack for health-conscious consumers, often marketed as "high in protein" and packed with a new study suggests that, despite their labels, many of these products may fall short of delivering real nutritional value, especially when it comes to the quality of protein they from the Hungarian University of Agriculture and Life Sciences in Budapest analysed more than 1,600 commercially available protein bars using public data from In the study published in Scientific Reports, they found that 81% of these bars met the European Union's standard for being labelled "high in protein," meaning over 20% of their calories came from a deeper dive into how the body actually digests and uses this protein revealed more concerning assess protein quality, scientists selected four representative bars with varying protein sources: plant-based (pea and rice), animal-based (milk), and two mixed-source bars combining milk, egg, collagen, and soy. These bars were tested using a lab method that simulates human findings were consistent: even bars made with high-quality proteins showed reduced digestibility when consumed as part of the full product, compared to when the same proteins were tested on their own. The study found that 81% of these bars met the European Union's standard for being labelled advertisementThe highest-performing bar, made solely with milk proteins, still scored below the threshold recommended by the Food and Agriculture Organisation (FAO) for claiming high protein likely reason, the researchers noted, is that additional ingredients like sugars, fats, and fibres, commonly used to improve texture and taste, could interfere with the body's ability to absorb essential amino study raises important questions about how we evaluate protein-rich foods. While these bars may be convenient, experts caution against relying on them as a primary protein consumers are encouraged to look beyond the label. "It's not just about how much protein a bar contains. The type and digestibility of that protein matters too," the researchers findings highlight a growing need for clearer labelling and more rigorous standards when it comes to protein claims on processed foods.
