The Claim

Tenderloin and coppa pork cuts have higher Digestible Indispensable Amino Acid Score (DIAAS) values compared to back ribs, shoulder butt, chorizo, and bratwurst, indicating superior protein quality in tenderloin and coppa relative to the other pork products evaluated.

Source: Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100

What the research says

Supports is higher

Support is ahead, but a single strong opposing study can change this.

Supports
8score
Challenges
0score

These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.

Quantitative
1 study reviewed
In plain English

Pork cuts like tenderloin and coppa give your body better-quality protein than other types like ribs, shoulder, or sausages, based on how well your body can use the amino acids in them.

See the scientific wording

Tenderloin and coppa have higher DIAAS values than back ribs, shoulder butt, chorizo, and bratwurst, indicating better protein quality in these specific pork cuts compared to others tested.

What the research says

1 study

  1. Study: Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100

    The study found that tenderloin and coppa have higher protein quality scores than back ribs, shoulder butt, chorizo, and bratwurst, which directly supports the claim.

Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies

Fit Body Science verdict — we translate health claims into clear verdicts backed by peer-reviewed research.

Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.