Animal proteins are easier for your body to break down and use than plant proteins, according to scientific scoring methods.

We analyzed the available evidence and found that animal proteins appear to be easier for the body to break down and use compared to plant proteins, based on scientific scoring methods [1]. This conclusion comes from eight studies or assertions that support this view, with none that contradict it. The way we measure this is through digestibility and bioavailability scores — these are tools scientists use to estimate how much of a protein your body can actually absorb and put to use. Animal proteins like those from eggs, milk, and meat tend to score higher on these scales, likely because their amino acid structure is closer to what human bodies need, and they lack certain plant compounds that can slow digestion, like fiber or phytates. What we’ve found so far suggests that if you’re looking to maximize how much protein your body can actually use from a meal, animal sources may offer an advantage. But this doesn’t mean plant proteins are useless — they still provide essential nutrients and can be part of a healthy diet. The difference in scores reflects how efficiently the body processes them, not their overall value. Our current analysis shows a consistent pattern across the studies reviewed, but we also recognize that most of these scores come from controlled lab settings and may not fully reflect how people eat in real life — for example, combining plant proteins across meals can improve overall absorption. The evidence we’ve reviewed leans toward animal proteins being more digestible and bioavailable, but we’re still learning how dietary patterns, cooking methods, and gut health influence these outcomes in everyday life. If you’re trying to get the most out of your protein intake, choosing animal sources may help — but if you follow a plant-based diet, eating a variety of plant proteins throughout the day can still meet your needs.