Introduction to Human Nutrition Second Edition Edited on behalf of The Nutrition Society by Michael J Gibney Susan A Lanham-New Aedin Cassidy Hester H Vorster A John Wiley & Sons, Ltd., Publication Introduction to Human Nutrition The Nutrition Society Textbook Series Introduction to Human Nutrition Nutrition and Metabolism Introduction to Human Nutrition: a global perspective on Core concepts of nutrition food and nutrition Molecular nutrition Body composition The regulation of food intake Energy metabolism Integration of metabolism 1: Energy Nutrition and metabolism of proteins and amino acids Integration of metabolism 2: Carbohydrates and lipids Digestion and metabolism of carbohydrates Integration of metabolism 3: Protein and amino acids Nutrition and metabolism of lipids Phytochemicals Dietary reference standards Pregnancy and lactation The vitamins Growth and aging Minerals and trace elements Gastrointestinal tract Measuring food intake Cardiovascular system Food composition The skeletal system Food and nutrition: policy and regulatory issues The immune and infl ammatory systems Nutrition research methodology The sensory systems Food safety: a public health issue of growing importance Physical activity Food and nutrition-related diseases: the global challenge Overnutrition Undernutrition The brain Public Health Nutrition Clinical Nutrition An overview of public health nutrition General principles of clinical nutrition Nutrition epidemiology Metabolic and nutritional assessment Food choice Overnutrition Assessment of nutritional status at individual and Undernutrition population level Metabolic disorders Assessment of physical activity Eating disorders Overnutrition Adverse reactions to foods Undernutrition Nutritional support Eating disorders, dieting and food fads Ethical and legal issues PHN strategies for nutrition: intervention at the level of Gastrointestinal tract individuals The liver PHN strategies for nutrition: intervention at the The pancreas ecological level The kidney Food and nutrition guidelines Blood and bone marrow Fetal programming The lung Cardiovascular disease Immune and infl ammatory systems Cancer Heart and blood vessels Osteoporosis The skeleton Diabetes Traumatic diseases Vitamin A defi ciency Infectious diseases Iodine defi ciency Malignant diseases Iron defi ciency Pediatric nutrition Maternal and child health Cystic fi brosis Breast feeding Clinical cases Adverse outcomes in pregnancy Water and electrolytes Introduction to Human Nutrition Second Edition Edited on behalf of The Nutrition Society by Michael J Gibney Susan A Lanham-New Aedin Cassidy Hester H Vorster A John Wiley & Sons, Ltd., Publication This edition fi rst published 2009 First edition published 2002 © 2009, 2002 by The Nutrition Society Blackwell Publishing was acquired by John Wiley & Sons in February 2007. 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If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Introduction to human nutrition / edited on behalf of the Nutrition Society by Michael J. Gibney . [et al.]. – 2nd ed. p. ; cm. – (The human nutrition textbook series) Includes bibliographical references and index. ISBN 978-1-4051-6807-6 (pbk. : alk. paper) 1. Nutrition. I. Gibney, Michael J. II. Nutrition Society (Great Britain) III. Series. [DNLM: 1. Nutrition Physiology 2. Food. QU 145 I623 2009] QP141.I665 2009 612.3–dc22 2008035123 A catalogue record for this book is available from the British Library. Set in 10 on 12 pt Minion by SNP Best-set Typesetter Ltd., Hong Kong Printed in Singapore by Fabulous Printers Pte Ltd 1 2009 Contents Contributors vii Series Foreword ix Preface xi Acknowledgments xii 1. Introduction to Human Nutrition: A Global Perspective on Food and Nutrition 1 HH Vorster 2. Body Composition 12 P Deurenberg 3. Energy Metabolism 31 A Astrup and A Tremblay 4. Nutrition and Metabolism of Proteins and Amino Acids 49 NK Fukagawa and Y-M Yu 5. Digestion and Metabolism of Carbohydrates 74 J Mathers and TMS Wolever 6. Nutrition and Metabolism of Lipids 86 BA Griffi n and SC Cunnane 7. Dietary Reference Standards 122 KM Younger 8. The Vitamins 132 DA Bender 9. Minerals and Trace Elements 188 JJ Strain and KD Cashman 10. Measuring Food Intake 238 UE MacIntyre 11. Food Composition 276 HC Schönfeldt and JM Holden 12. Food and Nutrition: Policy and Regulatory Issues 293 MJ Gibney and A McKevitt 13. Nutrition Research Methodology 305 JA Martínez and MA Martínez-González 14. Food Safety: A Public Health Issue of Growing Importance 324 A Reilly, C Tlustos, J O’Connor, and L O’Connor 15. Food and Nutrition-Related Diseases: The Global Challenge 350 HH Vorster and MJ Gibney Index 361 Contributors Professor Arne Astrup Dr Bruce A Griffi n Head, Department of Human Nutrition, Reader in Nutritional Metabolism, Faculty of Life Sciences, Nutritional Sciences Division, University of Copenhagen, Faculty of Health and Medical Sciences, Copenhagen, Denmark University of Surrey, Guildford, UK Dr David A Bender Sub-Dean (Education), Joanne M Holden University College London Medical School, Nutrient Data Laboratory, London, UK Beltsville, Maryland, USA Professor Kevin D Cashman Department of Food and Nutritional Sciences, Una E MacIntyre University College Cork, Institute for Human Nutrition, Ireland University of Limpopo, Medunsa, Dr Stephen C Cunnane South Africa Departments of Medicine, Physiology and Biophysics and Research Center on Aging, Dr Aideen McKevitt Université de Sherbrooke School of Biomedical Sciences, Canada University of Ulster, Northern Ireland Professor Paul Deurenberg Associate Professor in Nutrition, Professor J Alfredo Martínez Department of Human Nutrition, Intitute of Nutrition and Food Sciences, Wageningen University, University of Navarra, The Netherlands Spain Visiting Professor, University Tor Vergata, Rome, Italy Professor Miguel A Martínez-González Nutrition Consultant, Singapore Department of Preventive Medicine and Public Health, Professor Naomi K Fukagawa University of Navarra, Department of Medicine, Spain University of Vermont, Burlington, Vermont, USA Professor John Mathers Human Nutrition Research Centre, Professor Michael J Gibney Institute for Ageing and Health Department of Clinical Medicine, University of Newcastle, UK Trinity College, Dublin, Ireland Dr Judith O’Connor Food Safety Authority of Ireland, Dublin, Ireland viii Contributors Dr Lisa O’Connor Professor Hester H Vorster Food Safety Authority of Ireland, Director of the Centre of Excellence for Nutrition Dublin, Ireland Faculty of Health Sciences, North-West University Alan Reilly Potchefstroom, South Africa Food Safety Authority of Ireland, Dublin, Ireland Dr Thomas MS Wolever Department of Nutritional Sciences, Professor Hettie C Schönfeldt Faculty of Medicine, School of Agricultural and Food Science University of Toronto, University of Pretoria, Canada South Africa Dr Kate M Younger Professor JJ (Sean) Strain Lecturer in Human Nutrition, Professor of Human Nutrition, School of Biological Sciences, Northern Ireland Centre for Food and Health, Dublin Institute of Technology, University of Ulster, Ireland Coleraine, Northern Ireland Dr Yong-Ming Yu Christina Tlustos Department of Surgery, Food Safety Authority of Ireland, Massachusetts General Hospital and Shriners Burns Dublin, Ireland Hospital, Harvard Medical School, Angelo Tremblay Boston, Massachusetts, USA Preventive and Social Medicine, Laval University, Ste-Foy, Québec, Canada Series Foreword The early decades of the twentieth century were a medium for the publication of primary research on period of intense research on constituents of food all aspects of human and animal nutrition by scien- essential for normal growth and development, and tists from around the world. Recognizing