The Claim
When evaluated using the DIAAS method under in vitro conditions, soymilk and tofu for children aged 0.5–3 years exhibit protein quality scores of 78–91 and are classified as 'good', while cooked soybeans exhibit scores below 60 and are classified as 'low', indicating that processing improves amino acid profile adequacy for young children.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
For children aged 0.5 to 3 years, processed soy products like soymilk and tofu provide better amino acid adequacy than cooked soybeans, as measured by the DIAAS method under in vitro conditions.
See the scientific wording
When evaluated using the DIAAS method for children aged 0.5–3 years, soymilk and tofu have protein quality scores of 78–91, classified as 'good', while cooked soybeans have scores below 60, classified as 'low', indicating that processing improves the amino acid profile adequacy for young children under in vitro conditions.
Making soy into soymilk or tofu removes substances that block digestion and breaks down protein structures, allowing more amino acids to be absorbed in the gut.
What the research says
1 studyLab tests show that soy milk and tofu have better amino acids for little kids than plain cooked soybeans, because making them into milk or tofu helps the body use the protein better.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.