Meat Proteins in Human Nutrition

Total Page:16

File Type:pdf, Size:1020Kb

Meat Proteins in Human Nutrition MEAT P80T€IN'S IN HUMAN NUTRITION J. KASTELIC Before I can begin to discuss the many questions which are implied in the title of this discussion I must beg your forbearance. I must clearly specify that I am appearing before you as a student of protein nutrition and not as an authority. This is not meant to be an apology. It is a statement which is not only pmdeut but entire1.y appropriate. And I must clear a bit of underb-msli amy before I give the su'oject before us specific consideration, ;^or I can be certain none of you came here only to listen to me reiterate the resalts of nitrogen balance studies published in the literature or to look at relmoductions of tables of data and of graphs which describe the results of the many biological value determinations of proteins that have been obt,ained frola laboratory animal experimentation with which so many of you are now familiar. It would be equally superfluous to call attention to the tremendous volume of literature that is now being published about the underlying eco- nomic, social, technological and medical problems which are confronting man in so many parts of the world today where food production is only sufficient to mainkin life. !here we were once so provincially concerned with vitamin defi- ciency diseases, we now appear to be rather singularly concerned about pro- tein malnutrition and how m might best cope with protein malnutrition in the human obliged to subsist on diets composed of protein-deficient foods. If there is still some controversy about the relative merits of proteins from plant and animal sources in 'numan nutrition it must stem from vexing economic considerations, meat animal production capabilities and problems associated with processing and storage; not fmm a lack of an appreciation of the nutritional role and functions of the amino acids which are essential to life. Meat proteins along with the proteins present in dairy products and eggs stand alone as superior sources of the amino acids required for the maintenance of health in man. Among a large number of facts about the unique functions served by the amino acids derived from dietary proteins subsequent to their diges- tion is that they are all directly related in one way or another to anabolic functions; i.e., (a) to the formation of new cellular constituents, (b) to the renewal or replacement of cellular constituents that have undergone catabolism. 60. However impressive these facts may be, it must be conceded that the best evidence forthe superior nutritive quality of animal proteins is derived in a mch more general way. We have long appreciated the nutri- tional deficiencies of human diets cornposed solely of plant proteins and the beneficial complemehtary effects animal proteins exert when they are added to all-plant protein diets. Clinical findings fn infants, in children and in the aged subsisting on predominately calorie-rich vegetable diets that are low in protein and perhaps also deficient in one or more of the essential amino acids, being accumulated as a result of nutritional studies being done on man living in underdeveloped countries, provide unequivocal evidence that inadequate pro- tein intakes lead to disasterous consequences to the health of man. The ill effects of anemia, low plasma protein, edema, the develop- ment of fatty livers and cirrhosis and the evidence of muscular wasting that follow the chronic consumption of calorie-rich, protein-deficient diets are very well known. The treatment for these nutritional disorders, in children especially, is remarkably simple. It is to correct a deficiency of animal protein. One may do it with an appropriate combination of vegetable pro- teins, of course. A proper dietary supply of essential amino acids, as we have just mentioned, is a fundamental consideration because of the unique functions that the essential amino acids serve in the growth, development and mainte- nance of the protoplasmic mass of the body as 8 whole. These cardinal metabolic processes obtain throughout life, but they are quantitatively variable depending upon the physiological state of the animal, For example, in so-called adult animals the formstion of new cellular elements is con- fined largely to hempoesis, growth of hair and skin, but in very young animals the fomation of new muscle and osseous tissues is the dominant process The dietary need for proteins, or more specifically for the amino acids, is in turn determined by the ability of the animal tissue systems to utilize them directly or to utilize metabolic products derived from them for the de novo synthesis of other nitrogen-containing compounds. The delineation of the amino acids which cannot be synthesized in the body and those which can be synthesized, provided there is an adequate source of dietary nitrogen available to the organism, was accomplished only about 20 years ago by Rose and his associates (1). The result of these studies has clearly established that animals (the ruminants excepted) cannot thrive unless they receive dietary sources of specific amino acids and sufficient amounts of dietary nitrogen to satisfy the non-essential nitrogen needs of the body tissues. The indispensability of certain amino acids for the various species show general similarities, but it seem apparent that differences in absolute requirements do exist. This phenomenon reflects the changes in requirement that vary with changing physiological needs of an animal as it grows and develops . The requirement for an adequate dietary source of proteins from which the needed amino acids and non-essential nitrogen are derived, from a biochemical point of view, is often related to the need for maintaining a 61. satisfactory status of the so-called "nitrogen-pool" of the body. This pool can be simply regarded as a compartment of non-protein nitrogen, containing a mixture of nitrogenous compounds derived from the dietary protein or from the catabolism of tissue constituents. These substances in aggregate firnish the substrabs for the synthesis of new cellular constituents or for their maintenance or replacement. The ebb and flow of nitrogenous elements from one body nitrogen com- partment to another or, to put it in another way, into and out of cellular constituents present in the total cellular fabrlc of the living organism is subject to a wide variety of influencing factors. Wny interesting facts about the dynamic nature of the factors governing the nitrogen interchanges in the body have been established since the pioneering investigations of Schoenheimer (2) were published a number of years ago. It has been well established that the half-life of many cellular proteins may be as short as a few hours, whereas for some, notably collagen, it may be so long as 1000 days or more. ]Enzymes such as xanthine oxidase, succinic dehydrosenase and serum aldolase appear to be degraded and resynthesized at such a rapid rate that the removal of protein from the diet of an animal will result in a diminution of the activity of these enzymes in the tissues of the animal. long before any other symptoms of protein depletion can be demonstrated. These are the biochemical phenomena that must be considered when- ever we discuss the nutritional value of a protein or whenever we attempt to compare different proteins as sources of essential amino acids. Hence it follows that the ultimate problem in protein nutrition is to determine how one may achieve optimum support of growth, and maintenance of the integrity of the cellular constituents of man throughout his life-span through proper choices of the dietary sources of the amino acids. mantitative dei'initions of the adequacy of a pro-tein to provide the amino acid requirements of animals are invariably based on data derived from nitrogen balance experiments. One fundamental conclusion can be drawn from such studies. The nutritive quality of a protein is fixed by its essential amino acid content and the availability of the amino acids in the protein for absorption after the protein is subjected to the digestive pmcemes. As a result of such studies, whole egg proteins have been found to be an almost perfect source of amino acids for the growing rat. Whole egg proteins contain proportions of the essential amino acids that are similar if not identical with those which obtain for the requirements of these amino acids. Since we now have available a rather large body of quantitative data on the distribution of the amino acids that are present in vegetable and animal proteins, it is possible to appreciate rather well why proteins differ in their ability to sustain good health. While the evaluation of the nutritional adequacy of a protein based only on its amino acid content is not entirely satisfactory, some usefil comparisons can be made by examination of the amino acid patterns of a number of high quality proteins. In the following table (Table I) are shown the patterns of 10 amino acids in 6 animal proteins computed from data presented in the U.S.D.A. publication (3) as ratiorj to lysine = 1. These figures reveal some interesting differences and similarities. It is to be 62. emphasized that these ratios will vary depending upon tFe values one selects for the amino acid content expressed in terms of the amino acid content per gram of total nitrogen in the edible portion of food. The choice of lysine as the base line may not be the best one could make, for the requirement of lysine for maintenance is less critical. than for some of the other essential amino acids. On the other hand, comparisons of dietary proteins with the egg reference acid patterns or the devised by the FA0 codttee(4) amino one Protein Require- (Food and Agriculture Organization of the United Nations : ments, FA0 Nutritional Studies No.
Recommended publications
  • Protein What It Is Protein Is Found in Foods from Both Plants and Animals
    Protein What It Is Protein is found in foods from both plants and animals. Protein is made up of hundreds or thousands of smaller units, called amino acids, which are linked to one another in long chains. The sequence of amino acids determines each protein’s unique structure and its specific function. There are 20 different amino acids that that can be combined to make every type of protein in the body. These amino acids fall into two categories: • Essential amino acids are required for normal body functioning, but they cannot be made by the body and must be obtained from food. Of the 20 amino acids, 9 are considered essential. • Nonessential amino acids can be made by the body from essential amino acids consumed in food or in the normal breakdown of body proteins. Of the 20 amino acids, 11 are considered nonessential. Where It Is Found Protein is found in a variety of foods, including: • Beans and peas • Dairy products (such as milk, cheese, and yogurt) • Eggs • Meats and poultry • Nuts and seeds • Seafood (fish and shellfish) • Soy products • Whole grains and vegetables (these generally provide less protein than is found in other sources) What It Does • Protein provides calories, or “energy” for the body. Each gram of protein provides 4 calories. • Protein is a component of every cell in the human body and is necessary for proper growth and development, especially during childhood, adolescence, and pregnancy. • Protein helps your body build and repair cells and body tissue. • Protein is a major part of your skin, hair, nails, muscle, bone, and internal organs.
    [Show full text]
  • Effects of Basic Amino Acids and Their Derivatives on SARS-Cov-2 and Influenza-A Virus Infection
    viruses Article Effects of Basic Amino Acids and Their Derivatives on SARS-CoV-2 and Influenza-A Virus Infection Ivonne Melano 1 , Li-Lan Kuo 2, Yan-Chung Lo 3, Po-Wei Sung 4, Ni Tien 5,6 and Wen-Chi Su 1,2,7,* 1 Graduate Institute of Biomedical Sciences, College of Medicine, China Medical University, Taichung 40402, Taiwan; [email protected] 2 Research Center for Emerging Viruses, China Medical University Hospital, Taichung 40402, Taiwan; [email protected] 3 Sinphar Pharmaceutical Co., Ltd., Sinphar Group, Yilan 269, Taiwan; [email protected] 4 School of Medicine, China Medical University, Taichung 40402, Taiwan; [email protected] 5 Department of Laboratory Medicine, China Medical University Hospital, Taichung 40402, Taiwan; [email protected] 6 Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung 40402, Taiwan 7 International Master’s Program of Biomedical Sciences, China Medical University, Taichung 40402, Taiwan * Correspondence: [email protected] Abstract: Amino acids have been implicated with virus infection and replication. Here, we demon- strate the effects of two basic amino acids, arginine and lysine, and their ester derivatives on infection of two enveloped viruses, SARS-CoV-2, and influenza A virus. We found that lysine and its ester derivative can efficiently block infection of both viruses in vitro. Furthermore, the arginine ester derivative caused a significant boost in virus infection. Studies on their mechanism of action revealed that the compounds potentially disturb virus uncoating rather than virus attachment and endosomal Citation: Melano, I.; Kuo, L.-L.; Lo, acidification. Our findings suggest that lysine supplementation and the reduction of arginine-rich Y.-C.; Sung, P.-W.; Tien, N.; Su, W.-C.
    [Show full text]
  • Introduction to Proteins and Amino Acids Introduction
    Introduction to Proteins and Amino Acids Introduction • Twenty percent of the human body is made up of proteins. Proteins are the large, complex molecules that are critical for normal functioning of cells. • They are essential for the structure, function, and regulation of the body’s tissues and organs. • Proteins are made up of smaller units called amino acids, which are building blocks of proteins. They are attached to one another by peptide bonds forming a long chain of proteins. Amino acid structure and its classification • An amino acid contains both a carboxylic group and an amino group. Amino acids that have an amino group bonded directly to the alpha-carbon are referred to as alpha amino acids. • Every alpha amino acid has a carbon atom, called an alpha carbon, Cα ; bonded to a carboxylic acid, –COOH group; an amino, –NH2 group; a hydrogen atom; and an R group that is unique for every amino acid. Classification of amino acids • There are 20 amino acids. Based on the nature of their ‘R’ group, they are classified based on their polarity as: Classification based on essentiality: Essential amino acids are the amino acids which you need through your diet because your body cannot make them. Whereas non essential amino acids are the amino acids which are not an essential part of your diet because they can be synthesized by your body. Essential Non essential Histidine Alanine Isoleucine Arginine Leucine Aspargine Methionine Aspartate Phenyl alanine Cystine Threonine Glutamic acid Tryptophan Glycine Valine Ornithine Proline Serine Tyrosine Peptide bonds • Amino acids are linked together by ‘amide groups’ called peptide bonds.
    [Show full text]
  • Nutritional Value of Soybean Meal Produced from High Protein, Low Oligosaccharide, Or Conventional Varieties of Soybeans And
    Animal Feed Science and Technology 188 (2014) 64–73 Contents lists available at ScienceDirect Animal Feed Science and Technology journal homepage: www.elsevier.com/locate/anifeedsci Nutritional value of soybean meal produced from high protein, low oligosaccharide, or conventional varieties of soybeans and fed to weanling pigs ∗ K.M. Baker, Y. Liu, H.H. Stein Department of Animal Sciences, University of Illinois, Urbana, USA a r a t i c l e i n f o b s t r a c t Article history: Three experiments were conducted to evaluate the nutritional value of high protein soybean Received 19 August 2013 meal (SBM-HP), low oligosaccharide soybean meal (SBM-LO), and conventional soybean Received in revised form 22 October 2013 meal (SBM-CV) fed to weanling pigs. The three soybean meals (SBM) contained 549, 536 Accepted 25 October 2013 and 475 g/kg crude protein, respectively. In Exp. 1, the coefficient of ileal standardized digestibility (CISD) of amino acids (AA) in the 3 ingredients was measured using eight bar- rows (initial body weight: 14.3 ± 1.23 kg) that were equipped with a T-cannula in the distal Keywords: ileum and allotted to a replicated 4×4 Latin square design with four periods (seven days Amino acids Energy per period) and four diets per square. Three diets contained SBM-HP, SBM-LO, or SBM-CV High protein as the sole source of AA. The fourth diet was a N-free diet that was used to determine basal Low oligosaccharide ileal endogenous losses of AA. Results indicated that the CISD for all AA was not different Soybean meal among the three varieties of SBM.
    [Show full text]
  • Breeding for Quality Protein Maize (QPM) Varieties: a Review
    agronomy Review Breeding for Quality Protein Maize (QPM) Varieties: A Review Liliane N. Tandzi 1,2,*, Charles S. Mutengwa 1, Eddy L. M. Ngonkeu 2,3, Noé Woïn 2 and Vernon Gracen 4 1 Department of Agronomy, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa; [email protected] 2 Institute of Agricultural Research for Development (IRAD), P.O. Box 2123, Messa, Yaounde, Cameroon; [email protected] (E.L.M.N.); [email protected] (N.W.) 3 Department of Plant Biology and Physiology, Faculty of Science, University of Yaounde I, Yaounde, Cameroon 4 West Africa Centre for Crop Improvement (WACCI), College of Basic and Applied Sciences, University of Ghana, Legon PMB LG 30, Accra 999064, Ghana; [email protected] * Correspondence: [email protected] or [email protected]; Tel.: +27-063-459-4323 Received: 28 August 2017; Accepted: 19 October 2017; Published: 28 November 2017 Abstract: The nutritional evaluation of quality protein maize (QPM) in feeding trials has proved its nutritional superiority over non-QPM varieties for human and livestock consumption. The present paper reviews some of the most recent achievements in development of QPM varieties using both conventional and molecular breeding under stressed and non-stressed environments. It is evident that numerous QPM varieties have been developed and released around the world over the past few decades. While the review points out some gaps in information or research efforts, challenges associated with adoption QPM varieties are highlighted and suggestions to overcome them are presented. The adoption of released varieties and challenges facing QPM production at the farmer level are also mentioned.
    [Show full text]
  • High Protein High Energy Food Choices
    Oncology Nutrition High Protein High Energy Food Choices At times during treatment you may not feel like eating much or it may be difficult to eat. If you are losing weight, you may need to choose high protein, high energy foods. High protein foods help maintain and repair muscles and tissues that have been damaged during treatment. High energy foods provide the extra calories you need to help maintain your weight. This booklet provides ideas on how to include high protein high energy foods when your appetite is low. 2 High Protein High Energy Food Choices Tips to Help with a Poor Appetite • Eat your biggest meal when your appetite is best. This may be at breakfast time rather than at the evening meal. • Eat often through the day. • Try to eat something every 1 – 2 hours. • Have small snacks between meals everyday. Snacks can give you extra energy. See page 6 for snack ideas. • Include a high protein food at each meal and snack. See page 3 for protein foods. • Carry snacks with you if you are planning to be away from home • Try a few mouthfuls even if you are not hungry. • Eat high energy and high protein foods most of the time. Limit low fat, calorie reduced or diet foods. See page 3 for list of high protein and energy foods. • Drink liquids that give you energy through the day such as milk, smooothies, commercial nutritional supplement drinks or juice. See pages 7-8 for suggestions. Limit low calorie fluids such as water, coffee and tea as they will fill you up and not allow you to eat much at mealtimes.
    [Show full text]
  • Amino Acids Amino Acids
    Amino Acids Amino Acids What Are Amino Acids? Essential Amino Acids Non Essential Amino Acids Amino acids are the building blocks of proteins; proteins are made of amino acids. Isoleucine Arginine (conditional) When you ingest a protein your body breaks it down into the individual aminos, Leucine Glutamine (conditional) reorders them, re-folds them, and turns them into whatever is needed by the body at Lysine Tyrosine (conditional) that time. From only 20 amino acids, the body is able to make thousands of unique proteins with different functions. Methionine Cysteine (conditional) Phenylalanine Glycine (conditional) Threonine Proline (conditional) Did You Know? Tryptophan Serine (conditional) Valine Ornithine (conditional) There are 20 different types of amino acids that can be combined to make a protein. Each protein consists of 50 to 2,000 amino acids that are connected together in a specific Histidine* Alanine sequence. The sequence of the amino acids determines each protein’s unique structure Asparagine and its specific function in the body. Asparate Popular Amino Acid Supplements How Do They Benefit Our Health? Acetyl L- Carnitine: As part of its role in supporting L-Lysine: L-Lysine, an essential amino acid, is mental function, Acetyl L-Carnitine may help needed to support proper growth and bone Proteins (amino acids) are needed by your body to maintain muscles, bones, blood, as support memory, attention span and mental development. It can also support immune function. well as create enzymes, neurotransmitters and antibodies, as well as transport and performance. store molecules. N-Acetyl Cysteine: N-Acetyl Cysteine (NAC) is a L-Arginine: L-Arginine is a nonessential amino acid form of the amino acid cysteine.
    [Show full text]
  • The Role of Amino Acids in Liver Protein Metabolism Under a High Protein Diet
    The role of amino acids in liver protein metabolism under a high protein diet : identification of amino acids signal and associated transduction pathways Nattida Chotechuang To cite this version: Nattida Chotechuang. The role of amino acids in liver protein metabolism under a high protein diet : identification of amino acids signal and associated transduction pathways. Food and Nutrition. AgroParisTech, 2010. English. NNT : 2010AGPT0026. pastel-00610998 HAL Id: pastel-00610998 https://pastel.archives-ouvertes.fr/pastel-00610998 Submitted on 25 Jul 2011 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. N° /__/__/__/__/__/__/__/__/__/__/ T H E S I S submitted to obtain the degree of Doctor of Philosophy at L’Institut des Sciences et Industries du Vivant et de l’Environnement (AgroParisTech) Speciality: Nutrition Science Presented and defended in public by Nattida CHOTECHUANG on 22nd March 2010 THE ROLE OF AMINO ACIDS IN LIVER PROTEIN METABOLISM UNDER A HIGH PROTEIN DIET: IDENTIFICATION OF AMINO ACIDS SIGNAL AND ASSOCIATED TRANSDUCTION PATHWAYS Thesis director: Daniel TOMÉ Thesis co-director: Dalila AZZOUT-MARNICHE AgroParisTech, UMR914 Nutrition Physiology and Ingestive Behaviour, F-75005 Paris to the jury: Mr.
    [Show full text]
  • Neurotransmitters: Critical Amino Acids Affecting
    1 NEUROTRANSMITTERS: CRITICAL AMINO ACIDS AFFECTING SEROTONIN AND DOPAMINE Approved _____________________________Date: _August 19, 2015__________________ 2 NEUROTRANSMITTERS: CRITICAL AMINO ACIDS AFFECTING SEROTONIN AND DOPAMINE __________________ Seminar Paper Presented to The Graduate Faculty University of Wisconsin-Platteville __________________ In Partial Fulfillment of the Requirement for the Degree Masters of Science In Adult Education With Emphasis in Counseling __________________ By Laurie Williams 2015 3 Acknowledgments I am grateful to have had the privilege to work with many exceptional professors in their fields of study. I am particularly appreciative that I received both classroom training and advising from my program coordinator and advisor to my Seminar Paper, Dr. Patricia Bromley. I am very thankful for the efforts of all the professors and staff I worked with at UW-Platteville, as well as UW-Whitewater and UW-Rock County for my superior undergraduate and master’s education. I appreciate the opportunity and support to individually examine scholarly research including published articles, academic books, and professional books on my subjects of interest. 4 iii Abstract NEUROTRANSMITTERS: CRITICAL AMINO ACIDS AFFECTING SEROTONIN AND DOPAMINE This paper examines how amino acids from foods critically affect neurotransmitters, which, in turn, affect every area of brain and body health. The manner in which neurotransmitters can affect personality, mental health, and learning disabilities is explored in this research review. Inadequate amino acid nutrition or exposure to poisonous chemicals or drugs can directly cause nerve cells to function poorly. Resulting changes in quantities of neurotransmitters such as serotonin and dopamine can influence emotional states like anger, frustration, or depression, but can also influence energy, speed of thought, activity level, speech volume and fluency, social functioning, and memory.
    [Show full text]
  • Protein Serving Size Tells You What a Single Portion Is
    READ FOOD LABELS If you need to limit to find the best choice for your diet USE HEALTHY TIPS to shop, plan, and prepare meals with less protein Serving Size tells you what a single portion is. For soups At home protein Servings Per Container • Use lower-protein foods such as rice and pasta to add For main dishes lists how many portions per bulk to a soup. • Use vegetables and and low protein foods as your container. • Use low-protein milk substitutes when making main dish; use lean meats or other high-value protein % Daily Value is based on cream soups. as your side dish. a 2,000 calorie daily diet. • Try kebabs. Use smaller pieces of meat with more What is protein? This number helps you know For sandwiches vegetables or fruits. Protein is a nutrient that helps build muscle, repair if a food is high or low in • Fill sandwiches with lettuce, alfalfa sprouts, tissue, and fight infection a nutrient, even if you eat cucumber, chopped celery, apple, parsley or water • Prepare dishes with small pieces of meat, such more than 2,000 calories. chestnuts. Use breads that are low in protein. as chicken, mixed in with rice or pasta. Chicken Why limit protein? • Use breads that are low in protein and that are more or shrimp with rice or ground meat with pasta For people with early kidney disease, eating less thickly sliced. Or try more flavorful breads (such as works well. protein may help to: sourdough or rye bread). • For casseroles, use smaller amounts of meat than the recipe calls for, and increase the starch (rice • prevent wastes from building up in the blood Protein is listed per serving.
    [Show full text]
  • The Role of Reduced Methionine in Mediating the Metabolic Responses to Protein Restriction Using Different Sources of Protein
    nutrients Article The Role of Reduced Methionine in Mediating the Metabolic Responses to Protein Restriction Using Different Sources of Protein Han Fang 1 , Kirsten P. Stone 1 , Sujoy Ghosh 2,3 , Laura A. Forney 4 and Thomas W. Gettys 1,* 1 Laboratory of Nutrient Sensing & Adipocyte Signaling, 6400 Perkins Road, Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA; [email protected] (H.F.); [email protected] (K.P.S.) 2 Laboratory of Computational Biology, Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA; [email protected] 3 Program in Cardiovascular and Metabolic Disorders and Center for Computational Biology, Duke-NUS Medical School, Singapore 169857, Singapore 4 Department of Integrative Biology and Pharmacology, University of Texas Health Science Center at Houston, 7000 Fannin St, Houston, TX 77030, USA; [email protected] * Correspondence: [email protected] Abstract: Dietary protein restriction and dietary methionine restriction (MR) produce a comparable series of behavioral, physiological, biochemical, and transcriptional responses. Both dietary regimens produce a similar reduction in intake of sulfur amino acids (e.g., methionine and cystine), and both diets increase expression and release of hepatic FGF21. Given that FGF21 is an essential mediator of the metabolic phenotype produced by both diets, an important unresolved question is whether dietary protein restriction represents de facto methionine restriction. Using diets formulated from either casein or soy protein with matched reductions in sulfur amino acids, we compared the ability Citation: Fang, H.; Stone, K.P.; of the respective diets to recapitulate the metabolic phenotype produced by methionine restriction Ghosh, S.; Forney, L.A.; Gettys, T.W.
    [Show full text]
  • Fad Diets: Low Carbohydrate Diet Summaries
    Fad Diets: Low Carbohydrate Diet Summaries Atkins Zone Protein Power Sugar Busters The South Beach Diet Diet Eating excess carbohydrates releases Eating the right Eating carbohydrates Sugar is “toxic” to the body Eating the “right carbs” and the “right insulin in large quantities combination of foods to releases insulin in large and causes release of insulin, fats” results in health and weight loss philosophy contributing to obesity and health optimize metabolic quantities, which contributes which promotes fat storage. “Bad carbs” create urges to overeat problems. Restricting carbohydrate functions, lowers insulin to obesity and other health and store fat leads to ketosis which decreases levels and desirable problems. Three phases hunger and increasing metabolism. eicosanoid levels. Thus Three phases leading to decreased hunger, weight loss, and increased energy. Foods to eat • All meats, fish, poultry, eggs, • 40% carbohydrate, 30% • 15-35% CHO, 30-45% • Protein and fat • Meat , poultry, and fish, cheese, low-carbohydrate protein (based on lean protein (based on lean • Low-glycemic index foods reduced fat cheese, eggs vegetables body mass), 30% fat body mass), 30-50% fat • Olive oil, canola oil in • Healthy oils and nuts • Butter, oils • Monounsaturated fats, • Meat, fish, poultry, eggs, moderation • Vegetables • No alcohol lean meats cheese • Alcohol in moderation • “Right carbohydrates and sweets”- • Mega vitamins and mineral • Low-glycemic-index • Low-carb vegetables • Fruits must be eaten alone. low GI supplements daily (multiple
    [Show full text]