criteria for protein content claims. The committee discussed some of the implications—both with and without PDCAAs—of a 75-g DV on protein label declarations and criteria for protein content claims. Under the current regulations a good source of protein contains at least 10 percent of the DV per RACC. Therefore a good source of protein based on a DV of 75 g would require 7.5 g of protein per RACC. By way of comparison, a large egg contains 6 g of protein per RACC (50 g), peanut butter contains 8.1 g (2 tbs), and canned navy beans contain 9.7 g (130 g). With or without adjustment for PDCAAs, the egg would not qualify as a good source. Peanut butter would qualify as a good source if not adjusted for PDCAAs, but it would not qualify if adjusted (4.7 g/RACC by the Food and Agriculture Organization/World Health Organization pattern and 5.4 g/ RACC by the Food and Nutrition Board/Institute of Medicine pattern). Canned navy beans would qualify as a good source whether or not PDCAAs were adjusted (7.8 g by both patterns).
In a mixed diet that contains ample protein, the correction factors probably are not important. However the factors would become important when evaluating an individual food’s contribution to protein intake—especially in circumstances where the diet lacks variety and is relatively low in energy content (e.g., when meal replacement drinks and bars are used in supplemental feeding or weight-management programs). Because of the complexities associated with evaluating the contribution of protein to a health-promoting diet, the committee suggests a thorough evaluation of the regulatory and nutritional implications of the use of PDCAAs in this context.
In general, the criterion for a “free” content claim is the lower limit of analytical accuracy for a given nutrient, the criterion for a “low” content claim is about 5 percent of the DV, and the criterion for a “reduced” content claim is at least 25 percent less than the reference food. A lower DV for saturated fat and cholesterol may reduce the amounts per RACC required to meet the criteria for free and low claims, perhaps making it more difficult to make these claims about food. It is therefore important to take into consideration that the ability to meet current criteria for reduced cholesterol claims also may be affected by a lower DV for saturated fat.
Specific Nutrient Requirements. Each health claim has specific nutri-