HM B Lecture notes
Lecture 1: Diet-related problems in Australia Rosemary Stanton
Introduction • Integrated model (all are interrelated): o Health o What we eat o Social equity o Protection of land and water (climate change/sustainability)
Australians • Eat more: o Snack foods, fast foods, restaurants, soft drinks/energy drinks, instant noodles (fat/salt), cheese, wine Expense is an important factor • Eat less: o Fruit, vegetables, milk, breakfast cereal, bread (wholegrain) • Problems: o Overweight (kJ), underweight o Dental caries (refined carbs) o Coronary heart disease, high blood pressure, diabetes (saturated fat) o Cancers – bowel, breast, prostate (saturated fat) o Nutrient deficiencies – especially iodine and vitamin D o Gall stones (fat), constipation, osteoporosis
Dietary problems • Fat, especially saturated fats • Trans fats o Eg: oleic acid o Vegetable oils that have been partially hydrogenated for better shelf life o Increase LDL cholesterol and decrease HDL cholesterol • Poor quality carbohydrates • Salt • Alcohol
Deficiencies • Iodine – dairies have stopped using iodine for milk processing o Especially important in pregnant women o Bread, begun using iodised salt • Vitamin D – produced by sun exposure o Fat soluble, a hormone o People are scared of skin cancers, and thus avoid the sun completely Should come out before 11 and after 2-3pm o Deficiency can result in misshapen bones o Risk: elderly, cultural, religious • Omega 3 fats, calcium (especially teenage girls) • Dietary fibre – from fruit and veges o Results in constipation • Potential problems o Vegans: Vitamin B12: only found in animal products, need supplements or fortified soy Iron, calcium
Obesity • Reasons for: o Poor choices of fats, carbohydrates, and drinks • All ages and both genders are increasingly becoming fatter o Increase is rapid and continuing o Partially due to SES • People take no responsibility and are waiting for a miracle cure • Epidemiology: o Ages 2-18, 25-37% are overweight o Adults: male – 67%, female – 52% o Women worry, men do not (men: “it’s all muscle”)
Measurement • BMI – doesn’t account for different body shapes • Waist – a better measure for visceral (surface) fat that better correlates with disease risk • Risk of weight problems: o Skinny – osteoporosis o Fat – heart disease, diabetes, increased blood pressure, cancers, gall stones
Weight loss • Greatest problem is impatience – people have too high expectations o To lose 1kg, need a deficit of 32 000 kJ • Diets cause weight loss but not fat loss o Glycogen from muscles is lost taking water and the breakdown of proteins causes a diuresis and loss of water weight o No diet has been show to work in the long term Diets set off long term changes that are important in keeping the weight off o “quick fixes” that do not work • Advice: o Change habits (exercise) o Eat less, eat breakfast, don’t snack o Reduce sugar, alcohol o Avoid diets
Prevention and risk of obesity • Breast feeding vs • High fibre foods • TV, sedentary • Physical activity • Energy dense food, fast food • Soft drinks, cordials, juice (liquid kJs)
Strategies • Goals – to improve health rather than weight loss • Empowerment – look after own health/weight and understand it and how it happened • Hungry vs not hungry eating
Physical activity • Controls appetite • Advantages o Cardiovascular, decreased cancer (colon, breast), osteoporosis • Doesn’t have to be obvious exercise, general everyday activity counts o A pedometer is a good tool
Fats • Saturated fats – fatty meats and full fat dairy o Vegetable oils are hydrogenated for us in snacks, biscuits, spreads, etc Allows for better storage and reheating • Trans fats – not found in nature o Partially hydrogenated • Should decrease saturated fats, and eliminate trans fats • Good fats: o Fats in fish, omega 3 o Monounsaturated – olive oil, nuts, avocado o Polyunsaturated – soy bean, sunflower, walnut oil + margarines from these Omega 6, ok in small quantities, decreases LDL cholesterol
Carbohydrates • Glycaemic Index (GI) gives a measure of how fast carbohydrates are converted to blood glucose vs glucose (100) o Lower GI is better because energy is released slower over many hours This is especially important in DMII • Problems: o Low GI can be confused with low carbohydrate, ie chocolate has lower GI than carrots These are often fatty, sugary, low GI but not healthy o Doesn’t help with increased weight • Want: o Low GI, high nutrient food – fruit, wholegrains, peas, corn, sweet potato, legumes, milk and yogurt Wholegrain bread – slow fermentation, sour dough bread • Some carbs have useful nutrients and for this reason are important although they have high GI o Others do not like: soft drinks, sugar, confectionary
Drinks • Stick to: Tap water, tea (4-6 cups), coffee (2) o Avoid: juice (kJ, acidity – eats enamel), soft drinks (kJ, dental), alcohol (max 1-2/day)
Salt • >80% of salt is already in food – especially snack food and eg. soy sauce o Solutions: Eat more fresh foods, put less salt in cooking, buy no salt foods Use other things for flavour (eg. spices, pepper, garlic, herbs)
Deficiencies and solutions • Fruit/vegetables – eat them • Fibre – fruit and vegetables, good carbohydrates • Calcium – dairy, soy (fat reduced) • Iodine – fish, seafood, dairy, iodised salt • Omega 3 – fish (2x/week) • Vitamin D – sun/supplement
Social equity • Low income correlates with a bad diet and health o Dependent on: access to food, knowledge skills o Solutions: subsidies for healthy products, tax on junk food, lobbying
Sustainability issues • Agriculture produces a lot of greenhouse gases • Water • Soil fertility/fertiliser – superphosphate is running out • Processing, packaging, storage • Food crops for ethanol – food for cars or people? • Industrialised foods – wastage and overconsumption, preservatives, additives, lose origins of food Lecture 2: Design of metabolism Mike Edwards
Metabolism • Metabolism – all chemical reactions that take place in a cell/organism o Catabolism – metabolic pathways that release chemical energy breaking down complex molecules into simple ones Release energy (ADP ATP) o Anabolism – metabolic pathways for the synthesis of complex molecules from simple ones Use energy for biosynthesis (ATP ADP) o Metabolism in cells and organisms have ordered sequences of events metabolic pathways • Energy is stored within cells as a molecule: ATP ATP o ATP ADP + Pi ADP + Pi • Energy in and out o If energy in from food catabolism is greater than energy expenditure, excess is stored and mass increases o If energy out from exercise and cellular processes is greater than energy taken in, stores are used and mass decreases
• Respiration and fermentation o Amino acids and fats are broken down by respiration (O2-dependent) and are converted to CO 2 and H 2O o Carbohydrates have 2 pathways for breakdown Respiration – conversion to CO 2 and H 2O Fermentation – conversion of glucose to lactate (lactic acid, not ethanol!) • Only in skeletal muscle (intense exercise) and RBCs o Cell/tissues die in with a lack of oxygen Exceptions: RBCs, skeletal muscle Without O 2, cells can’t breakdown macronutrients to make ATP, thus they can’t function and die • Compartmentation o 2 compartments in the cell Cytosol (the factory) • Anabolism (synthesis) • ATP utilisation Mitochondria (the powerhouse) • Catabolism (breakdown) • ATP production
• Stages of catabolism o Stage 1 (digestion in GIT) – macromolecules are broken down into smaller molecules No ATP made o Stage 2 – fatty acids, glucose, amino acids are processed into Acetyl Coenzyme A via common pathways, Small amount of ATP made o Stage 3 – Acetyl CoA via the citric acid cycle (TCA) and redox reactions, 8e -s are produced Small amount of ATP made o Stage 3 – electrons activate the respiratory chain and by oxidative phosphorylation ATP produce ATP Large amount of ATP made ATP Inside the cell
Tissue utilisation • All cells/tissues use carbohydrates o Brain and related tissues (eg. retina) and RBCs can’t use fat or amino acids for energy Glucose dependent o All other tissues can break down fats or carbohydrates for energy (eg. liver, kidneys, skin, heart, lungs) Skeletal muscle generates ATP faster when breaking down carbohydrates vs fats of amino acids • Allows a higher intensity of exercise via carbohydrate catabolism • Muscle – heart and skeletal o Variable rates of catabolism to allow rapid and variable rates of ATP utilisation In skeletal muscle, there can be a change of 20x in rest vs exercise o Catabolism is aerobic in cardiac muscle Skeletal muscle is functionally anaerobic during intense, short duration exercise – producing lactate o Use glucose, fatty acids and ketones for fuel Cardiac muscle can also use lactate produced by skeletal muscle o Glucose can be stored by skeletal muscle as glycogen (the liver can also + some cardiac muscle) • Liver o High rates of catabolism with a rapid and constant rate of ATP utilisation o Supports other tissues by releasing metabolic fuels (glucose and ketone bodies) Released between meals into the blood stream o Uses glucose, fatty acids and lactate as metabolic fuels, but not ketone bodies o Stores glucose as glycogen and converts excess glucose and amino acids into fatty acids for storage • Brain o High rates of catabolism with a rapid and constant rate of ATP utilisation o Use glucose and ketone bodies (in prolonged starvation/fasting), not fatty acids • Adipose cells o Low rates of catabolism o Use glucose fatty acids and ketone bodies o Main site of triacylglycerol storage, release fatty acids into the blood during fasting and exercise • Red blood cells o Lack mitochondria o Low rates of catabolism o Can only use glucose – anaerobic break down (to lactate)
Dietary intake • NHMRC dietary recommendations for adults (in percentage of total energy, calorie intake): o ~15% protein, >55% carbohydrates, <30% fat o Most people have more fat than this • Process of macronutrients utilisation o Digestion (polymers monomers) [stage 1 of catabolism] o Absorption: uptake by intestinal epithelial cells, export from intestinal epithelial cells o Transport around the body via blood and lymph o Uptake by cells of different tissues/organs o Catabolism and/or storage inside cells [stages 2 and 3 of catabolism] ATP produced
Carbohydrates • Starch from plants and glycogen from animals o Broken down into a disaccharide (maltose, isomaltose, maltotriose) by α-amylase in the mouth and SI o Broken down into glucose by “maltase” in the small intestine “maltase” represents 4 enzyme complexes, because no single enzyme breaks down the disaccharides, combined activity is required • Other disaccharides: o Sucrose (cane sugar) “sucrase” glucose + fructose o Lactose (milk sugar) “lactase” glucose + galactose “sucrase” and “lactase” represent similar enzyme complexes as “maltase” These 4 complexes are responsible for breakdown of most dietary disaccharides and small oligosaccharides • Example: the sucrase-isomaltase complex o A glycoprotein attached the surface of epithelial cells Has 2 subunits with different specificities o The most active of the 4 enzyme complexes Makes up 100% of “sucrase” activity and ~80% of “maltase” activity
• Lactose intolerance o Also known as late-onset lactase deficiency Adults with lactase deficiency cannot digest dietary lactose • Symptoms: nausea, cramps, diarrhoea, bloating (bacteria breakdown lactose and produce gas) o Normally lactase activity is maximum at birth and declines after 1 month At the age of 6-7, adults levels are reached, 10% of infant activity Same pattern in all mammals In lactase deficiency, the level of activity continues to decline past the age of 6-7 resulting in intolerance o Not a genetic disease, lactose tolerance is the genetic defect (evolution theory) o Damage to absorptive cells of intestinal villi can also result in lactase deficiency
Transport of monosaccharides • Into the cell from GIT: 2 types of transporters o Na + glucose symport – uses sodium gradient to transport glucose and galactose into cell o Fructose and glucose facilitated transporters – use concentration gradient of monosaccharide • Into cells from the blood (and small intestine): o Facilitated uniports – GLUT family (1-5) GLUT 3 – glucose uptake into neurons, placenta and testes GLUT 4 – glucose uptake into adipose tissue, heart and skeletal muscle (insulin dependent) GLUT 5 – fructose uptake
Lecture 3: Abdominal wall and topography of the abdomen Dzung Vu
See prac notes and hand out from class *add in pictures from lecture slide + check info** Muscles of the abdomen • Posterior abdominal wall o Psoas – deeper, more medial o Quadratus lumborum – superficial, lateral • Anterolateral group o External oblique, internal oblique, transversus abdominis o External oblique aponeurosis: superficial inguinal ring, inguinal ligament o Conjoint tendon o Formation of rectus sheath, arcuate line, linea alba • Anterior group o Rectus abdominis • Actions o Compress the abdominal viscera to compress the diaphragm and aid in air expiration o Flex vertebral column o Laterally flex trunk o Rotate trunk (facilitated by muscles running in different directions) External oblique (coat pocket), internal oblique (perpendicular), transversus (transverse)
Topography of the abdomen • Most posterior structure of the abdomen is the kidneys, lie on the sides of the vertebral column o The right kidney is lower due to the liver, L: LV1, R: LV3 • Passing through the diaphragm: o Aorta: TV12, IVC: TV8, oesophagus: TV10 • Structures posterior to anterior: o Spine aorta/ kidneys IVC duodenum/pancreas spleen colon stomach o Pancreas is infront of the vertebral column and thus prone to injury
Peritoneum • Definitions o Peritoneum – membrane-lined cavity o Reflection – where the peritoneum leaves the organ o Meso – from abdominal wall to viscera (eg. mesentery, mesocolon) o Ligament – connects viscera to viscera (eg. lienorenal ligament) Or sometimes wall to viscera (eg. falciform ligament) o Omentum – comes from the curvatures of the stomach (greater and lesser) • Omental/epiploic are interchangeable o However, some conventions: omental bursa, epiploic foramen • Greater sac is the peritoneal cavity o Lesser sac lies behind the stomach/lesser omentum • Organs: free or retroperitoneal o Free in abdomen: Stomach, ileum, jejunum Transverse colon, sigmoid colon o Retroperitoneal Duodenum Ascending/descending colon
Spread of infection • Governed by: o Gravity o Position of body o Intraperitoneal pressure gradients o Mesenteric partitions and peritoneal recesses Lecture 4: Statistical tests and significance Rachel Thompson
See lectures 16 and 24 of HMA
Lecture 5: Utilisation of macronutrients 1 Mike Edwards
Glucose catabolism • Summary: o Digestion (from previous lecture) glycolysis (glucose to pyruvate) pyruvate utilisation (glycogen storage) o No cell has all of these pathways o Glycolysis is important in the catabolism of all dietary mono, di and polysaccharides
• Glucose catabolism – a universal metabolic pathway (in plants, animals, archaea, bacteria) o Glycolysis 1 – activation of glucose Hexokinase – normal enzyme • Kinases typically add phosphates from ATP • Relatively non-specific • Low Km (100uM) – thus works best at low concentrations of substrate Liver: Hexokinase has low activity instead has: glucokinase (an isozyme) • Specific for glucose • High Km (10mM) – allows the liver to take up glucose faster from the blood in high concentrations of glucose (ie. after eating) o Normal glucose concentration in the blood is 5mM Both enzymes need ATP to work • Process is making ATP, but need to invest ATP to make ATP: “need money to make money” Notice: phosphofructokinase – most important control point in glycolysis