Tofu tops new protein ranking based on health and environment

Dr. Chris Macdonald, a researcher from the University of Cambridge and head of the Better Protein Institute, has developed the Better Protein Index (BPI) to evaluate protein sources. The study, published in the journal Frontiers in Sustainable Food Systems, aims to provide a comprehensive tool for consumers and policymakers by combining environmental impact with health and accessibility factors.

The BPI uses a dual-scoring system. The first component, worth up to 16 points, assesses environmental metrics such as greenhouse gas emissions, land use, freshwater consumption, and water pollution. The second component, worth up to 24 points, evaluates nutritional and economic factors, including sodium, saturated fat, and cholesterol levels, amino acid completeness, price, and supermarket availability.

Tofu emerged as the top-ranked protein source, scoring 36 out of 40 possible points and leading in both primary categories. The researchers noted significant differences between plant-based and animal-based products, particularly regarding environmental emissions.