Artykuły w czasopismach na temat „Carbohydrates in human nutrition”
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Asfianti, Vivi, Rosidah Rosidah i Guslihan Guslihan. "EFFECT OF HUMAN RESOURCES COMPETENCE ON THE GROWTH OF SEPSIS PREMATURE INFANTS THROUGH THE PREPARING AND ADMINISTRATION OF PARENTERAL NUTRITION IN HAJI ADAM MALIK HOSPITAL". Asian Journal of Pharmaceutical and Clinical Research 11, nr 13 (26.04.2018): 77. http://dx.doi.org/10.22159/ajpcr.2018.v11s1.26572.
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Objective: This research was carried out to determine the effect of knowledge competence and skills on the preparing and administration of carbohydrates and protein in parenteral nutrition, to determine the effect of the preparing and administration of carbohydrates and protein in parenteral nutrition on the growth of sepsis premature infants.Methods: The method used was observational analytic using path analysis. The study population was 25 sepsis premature infants who received parenteral nutrition and human resource preparing and administration of parenteral nutrition.Results: The research results showed knowledge competence and skill simultaneously does not have a significant effect on the preparing and administration of carbohydrates and protein in parenteral nutrition, knowledge competence, and skills on the preparing and administration of carbohydrates and proteins simultaneously does not have a significant effect on the growth of sepsis premature infants. Knowledge competence partially has significant effect on the administration and preparing of carbohydrate in parenteral nutrition on the growth of sepsis premature infants.Conclusion: This research showed the human resources competence does not have effect on the growth of sepsis premature infants through the preparing and administration of parenteral nutrition
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Rexer, Thomas, Tuan Hoang Son, Johannes Ruhnau i Udo Reichl. "Synthetische Glykobiotechnologie". BIOspektrum 27, nr 6 (październik 2021): 657–59. http://dx.doi.org/10.1007/s12268-021-1659-4.
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AbstractThe field of synthetic glycobiotechnology encompasses the synthesis and modification of free carbohydrates and carbohydrates linked to biomolecules. Our group develops bio-catalytic processes for the synthesis of carbohydrate building blocks, so-called sugar nucleotides, and cell-free multi-enzyme cascades to tailor carbohydrates linked to proteins. The technology can eventually help to advance our understanding of the roles of specific carbohydrates in nutrition and medicine and contribute to human health and well-being.
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Cahill, George F. "The Future of Carbohydrates in Human Nutrition". Nutrition Reviews 44, nr 2 (27.04.2009): 40–43. http://dx.doi.org/10.1111/j.1753-4887.1986.tb07584.x.
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Tondt, Justin, William S. Yancy i Eric C. Westman. "Application of nutrient essentiality criteria to dietary carbohydrates". Nutrition Research Reviews 33, nr 2 (27.02.2020): 260–70. http://dx.doi.org/10.1017/s0954422420000050.
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AbstractThe purpose of the present review is to describe how human physiology at very low carbohydrate intakes relates to the criteria for nutritional essentiality. Although we did not limit ourselves to one particular type or function of carbohydrates, we did primarily focus on glucose utilisation as that function was used to determine the recommended daily allowance. In the general population, the human body is able to endogenously synthesise carbohydrates, and does not show signs of deficiency in the absence of dietary carbohydrates. However, in certain genetic defects, such as glycogen storage disease type I, absence of dietary carbohydrates causes abnormalities that are resolved with dietary supplementation of carbohydrates. Therefore, dietary carbohydrates may be defined as conditionally essential nutrients because they are nutrients that are not required in the diet for the general population but are required for specific subpopulations. Ketosis may be considered a physiological normal state due to its occurrence in infants in addition to at very low carbohydrate intakes. Although sources of dietary carbohydrates can provide beneficial micronutrients, no signs of micronutrient deficiencies have been reported in clinical trials of low-carbohydrate ketogenic diets. Nonetheless, more research is needed on how micronutrient requirements can change depending on the dietary and metabolic context. More research is also needed on the role of dietary fibre during a low-carbohydrate ketogenic diet as the beneficial effects of dietary fibre were determined on a standard diet and several studies have shown beneficial effects of decreasing non-digestible carbohydrates.
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Janusz, Prusinski. "White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review". Czech Journal of Food Sciences 35, No. 2 (29.04.2017): 95–105. http://dx.doi.org/10.17221/114/2016-cjfs.
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White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in many healthy diets. The effects of white lupin components concern the physiological condition of the human body, including diabetes, hypertension, obesity, cardiovascular diseases, lipid concentration, glycaemia, appetite, insulin resistance, and colorectal cancer. Seeds are used among others for the production of gluten-free flour, bacterial and fungal fermented products, noodle and pasta products, as substitutes of meat, egg protein and sausages, also are cooked, roasted and ground and mixed with cereal flour in the production of bread, crisps and pasta, crisps and dietary dishes.
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Blundell, J. E., S. Green i V. Burley. "Carbohydrates and human appetite". American Journal of Clinical Nutrition 59, nr 3 (1.03.1994): 728S—734S. http://dx.doi.org/10.1093/ajcn/59.3.728s.
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Panserat, Stéphane, Nicole Rideau i Sergio Polakof. "Nutritional regulation of glucokinase: a cross-species story". Nutrition Research Reviews 27, nr 1 (czerwiec 2014): 21–47. http://dx.doi.org/10.1017/s0954422414000018.
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The glucokinase (GK) enzyme (EC 2.7.1.1.) is essential for the use of dietary glucose because it is the first enzyme to phosphorylate glucose in excess in different key tissues such as the pancreas and liver. The objective of the present review is not to fully describe the biochemical characteristics and the genetics of this enzyme but to detail its nutritional regulation in different vertebrates from fish to human. Indeed, the present review will describe the existence of the GK enzyme in different animal species that have naturally different levels of carbohydrate in their diets. Thus, some studies have been performed to analyse the nutritional regulation of the GK enzyme in humans and rodents (having high levels of dietary carbohydrates in their diets), in the chicken (moderate level of carbohydrates in its diet) and rainbow trout (no carbohydrate intake in its diet). All these data illustrate the nutritional importance of the GK enzyme irrespective of feeding habits, even in animals known to poorly use dietary carbohydrates (carnivorous species).
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Amarowicz, Ryszard. "Legume Seeds as an Important Component of Human Diet". Foods 9, nr 12 (7.12.2020): 1812. http://dx.doi.org/10.3390/foods9121812.
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Zhu, Jinlin, i Gang Wang. "Artificial Intelligence Technology for Food Nutrition". Nutrients 15, nr 21 (27.10.2023): 4562. http://dx.doi.org/10.3390/nu15214562.
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Sauer, Charles W., Mallory A. Boutin i Jae H. Kim. "Wide Variability in Caloric Density of Expressed Human Milk Can Lead to Major Underestimation or Overestimation of Nutrient Content". Journal of Human Lactation 33, nr 2 (1.12.2016): 341–50. http://dx.doi.org/10.1177/0890334416672200.
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Background: Very-low-birth-weight infants continue to face significant difficulties with postnatal growth. Human milk is the optimal form of nutrition for infants but may exhibit variation in nutrient content. Objective: This study aimed to perform macronutrient analysis on expressed human milk from mothers whose babies are hospitalized in the neonatal intensive care unit. Methods: Up to five human milk samples per participant were analyzed for protein, carbohydrate, and fat content using reference chemical analyses (Kjeldahl for protein, high pressure liquid chromatography for carbohydrates, and Mojonnier for fat). Calorie content was calculated. Results: A total of 64 samples from 24 participants was analyzed. Wide variability was found in calorie, protein, carbohydrate, and fat composition. The authors found an average of 17.9 kcal/ounce, with only 34% of samples falling within 10% of the expected caloric density. Conclusion: The assumption that human milk contains 20 kcal/ounce is no longer supported based on this study. This supports promoting an individualized nutrition strategy as a crucial aspect to optimal nutrition.
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Chassard, Christophe, i Christophe Lacroix. "Carbohydrates and the human gut microbiota". Current Opinion in Clinical Nutrition and Metabolic Care 16, nr 4 (lipiec 2013): 453–60. http://dx.doi.org/10.1097/mco.0b013e3283619e63.
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Nishida, C., i F. Martinez Nocito. "FAO/WHO Scientific Update on carbohydrates in human nutrition: introduction". European Journal of Clinical Nutrition 61, S1 (9.11.2007): S1—S4. http://dx.doi.org/10.1038/sj.ejcn.1602935.
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Mann, J., J. H. Cummings, H. N. Englyst, T. Key, S. Liu, G. Riccardi, C. Summerbell i in. "FAO/WHO Scientific Update on carbohydrates in human nutrition: conclusions". European Journal of Clinical Nutrition 61, S1 (9.11.2007): S132—S137. http://dx.doi.org/10.1038/sj.ejcn.1602943.
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Toktaş, Neşe, K. Alparslan Erman i Zekai Mert. "Nutritional Habits According to Human Chronotype and Nutritional Status of Morningness and Eveningness". Journal of Education and Training Studies 6, nr 3a (1.04.2018): 61. http://dx.doi.org/10.11114/jets.v6i3a.3159.
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Sixty one female and eighty one male volunteers participated in the study that aims to assess the nutrition habits according to human chronotype and nutritional status of morningness and eveningness. Chronotype was assessed by Turkish version of the Morningness-Eveningness Questionnaire and the other questionnaire prepared to assess of nutritional habits of participants were used. Furthermore a three-day food record for assessment of nutritional status was completed by twelve male who were definite morning/moderate morning types and eleven male who were definite evening/moderate evening types. According to a three-day food record intake of daily total energy (kkal), fat (g) and carbohydrates (g) were higher and intake of protein (% energy) was lower in the evening types (p<0,05). In conclusion, evening chronotype was associated with inadequate dietary habits and status such as high daily energy (kkal), fat (g) and carbohydrates (g) intakes and low protein intake (% energy) and skipped meal.
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Czosnykowska-Łukacka, Matylda, Barbara Królak-Olejnik i Magdalena Orczyk-Pawiłowicz. "Breast Milk Macronutrient Components in Prolonged Lactation". Nutrients 10, nr 12 (3.12.2018): 1893. http://dx.doi.org/10.3390/nu10121893.
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Human milk (HM) is the first dietary exposure in infancy and the best nutritional option for growth and healthy development of the newborn and infant. The concentrations of macronutrients, namely proteins, carbohydrates and lipids, change during lactation stages. HM has been studied extensively in the first 6 months of lactation, but there are limited data regarding milk composition beyond 1 or 2 years postpartum. The aim of our study was to describe longitudinal changes in HM macronutrient concentrations during the prolonged lactation of healthy mothers from the 1st to the 48th month. For the macronutrient content of milk of mothers breastfeeding for longer than 18 months, fat and protein increased and carbohydrates decreased significantly, compared with milk expressed by women breastfeeding up to 12 months. Moreover, the concentration of fat, protein and carbohydrates in HM over 2 years of lactation from the 24th to the 48th month remained at a stable level. However, analyzed macronutrients were positively (carbohydrate, r = 0.51) or negatively (fat, r = −0.36 and protein, r = −0.58) correlated with the amount of feeding. Our results create a greater potential for understanding the nutritional contribution of HM over 2 years of lactation and showed that the source of calories in breast milk for older children is mainly fat, while carbohydrates play a greater role in infant nutrition in the early stage. The observed changes of macronutrient concentrations from the 1st to the 48th month of lactation are probably related to the adaptation of milk composition to the increased energy demand of the intensively growing child.
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Pooraiiouby, Rana, Arvind Sharma, Joshua Beard, Jeremiah Reyes, Andrew Nuss i Monika Gulia-Nuss. "Nutritional Quality during Development Alters Insulin-Like Peptides’ Expression and Physiology of the Adult Yellow Fever Mosquito, Aedes aegypti". Insects 9, nr 3 (30.08.2018): 110. http://dx.doi.org/10.3390/insects9030110.
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Mosquitoes have distinct developmental and adult life history, and the vectorial capacity of females has been shown to be affected by the larval nutritional environment. However, little is known about the effect of developmental nutrition on insulin-signaling and nutrient storage. In this study, we used Aedes aegypti, the yellow fever mosquito, to determine whether larval nutrition affects insulin gene expression. We also determined the traits regulated by insulin signaling, such as stored-nutrient levels and fecundity. We raised mosquito larvae on two different diets, containing either high protein or high carbohydrates. Development on a high-carbohydrate diet resulted in several life-history phenotypes indicative of suboptimal conditions, including increased developmental time and decreased fecundity. Additionally, our data showed that insulin transcript levels are affected by a high-carbohydrate diet during development. Females, not males, reared on high-carbohydrate diets had much higher transcript levels of insulin-like peptide 3 (ILP3), a mosquito equivalent of human insulin, and these females more readily converted sugar meals into lipids. We also found that AaILP4, not AaILP3, transcript levels were much higher in the males after a sugar meal, suggesting sex-specific differences in the insulin-signaling pathway. Our findings suggest a conserved mechanism of carbohydrate-mediated hyperinsulinemia in animals.
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Hazim, Habibullah, Mohammad Rasool Zalmai i Hizbullah Bahir. "Exploring the Impact of Nutrition and Physical Activity on Human Metabolism". Sprin Journal of Arts, Humanities and Social Sciences 3, nr 4 (8.04.2024): 39–42. http://dx.doi.org/10.55559/sjahss.v3i4.284.
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Background: The human body acquires energy substances through diet and consumes them through exercise, completing the metabolism process. This article aims to analyze the impact of metabolism concerning diet and scientific exercise to emphasize the importance of these factors in promoting physical health. Methods: The research delves into the effects of diet and exercise on energy metabolism, focusing on energy balance, nutrient oxidation, and metabolic flexibility. Various methodologies are employed to measure energy intake and expenditure accurately, crucial for understanding energy homeostasis and developing effective interventions. Findings: Exercise and Diet Influence Metabolism: Physical exercise and dietary interventions play a significant role in influencing energy metabolism, improving metabolic flexibility, and managing cardiometabolic diseases like obesity and diabetes. Energy Metabolism Measurement: Current methodologies for measuring energy intake and expenditure provide valuable insights into energy homeostasis regulation. These methods help researchers conduct high-quality obesity research by assessing various aspects of energy metabolism. Impact of Exercise on Metabolism: Studies suggest that extreme exercise combined with calorie restriction may not lead to sustainable weight loss due to metabolic adaptations like reduced resting metabolic rates. Muscle loss during rapid weight loss can contribute to lower metabolic rates. Dietary Carbohydrates and Exercise: Research highlights the interplay between dietary carbohydrate intake, exercise, appetite regulation, and energy intake. Low-carbohydrate diets combined with exercise show promising effects on body mass reduction and improved fat and carbohydrate metabolism. Conclusion: The analysis underscores the critical role of diet and exercise in human metabolism. By understanding how these factors impact energy balance, nutrient oxidation, and metabolic flexibility, individuals can make informed choices to enhance their physical health through scientific and reasonable lifestyle modifications.
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Kruse, Michael, Silke Hornemann, Anne-Cathrin Ost, Turid Frahnow, Daniela Hoffmann, Andreas Busjahn, Martin A. Osterhoff, Bettina Schuppelius i Andreas F. H. Pfeiffer. "An Isocaloric High-Fat Diet Regulates Partially Genetically Determined Fatty Acid and Carbohydrate Uptake and Metabolism in Subcutaneous Adipose Tissue of Lean Adult Twins". Nutrients 15, nr 10 (16.05.2023): 2338. http://dx.doi.org/10.3390/nu15102338.
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Background: The dysfunction of energy metabolism in white adipose tissue (WAT) induces adiposity. Obesogenic diets that are high in saturated fat disturb nutrient metabolism in adipocytes. This study investigated the effect of an isocaloric high-fat diet without the confounding effects of weight gain on the gene expression of fatty acid and carbohydrate transport and metabolism and its genetic inheritance in subcutaneous (s.c.) WAT of healthy human twins. Methods: Forty-six healthy pairs of twins (34 monozygotic, 12 dizygotic) received an isocaloric carbohydrate-rich diet (55% carbohydrates, 30% fat, 15% protein; LF) for 6 weeks followed by an isocaloric diet rich in saturated fat (40% carbohydrates, 45% fat, 15% protein; HF) for another 6 weeks. Results: Gene expression analysis of s.c. WAT revealed that fatty acid transport was reduced after one week of the HF diet, which persisted throughout the study and was not inherited, whereas intracellular metabolism was decreased after six weeks and inherited. An increased inherited gene expression of fructose transport was observed after one and six weeks, potentially leading to increased de novo lipogenesis. Conclusion: An isocaloric dietary increase of fat induced a tightly orchestrated, partially inherited network of genes responsible for fatty acid and carbohydrate transport and metabolism in human s.c. WAT.
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Lee, Y. K., i K. Y. Puong. "Competition for adhesion between probiotics and human gastrointestinal pathogens in the presence of carbohydrate". British Journal of Nutrition 88, S1 (wrzesień 2002): S101—S108. http://dx.doi.org/10.1079/bjn2002635.
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The adhesion ofLactobacillus rhamnosusGG to human enterocyte-like Caco-2 cells was not inhibited by eight carbohydrates tested, namelyN-acetyl-glucosamine, galactose, glucose, fructose, fucose, mannose, methyl-α-D-mannopyranoside and sucrose. The degree of hydrophobicity predicted the adhesion ofL. rhamnosusGG to Caco-2 cells.L. rhamnosusGG, however, was able to compete withEscherichia coliandSalmonellaspp. of low hydrophobicity and high adhesin–receptor interaction for adhesion to Caco-2 cells. The interference of adhesion of these gastrointestinal (GI) bacteria byL. rhamnosusGG was probably through steric hindrance, and the degree of inhibition was related to the distribution of the adhesin receptors and hydrophobins on the Caco-2 surface. A Carbohydrate Index for Adhesion (CIA) was used to depict the binding property of adhesins on bacteria surfaces. CIA was defined as the sum of the fraction of adhesion in the presence of carbohydrates, with reference to the adhesion measured in the absence of any carbohydrate. The degree of competition for receptor sites betweenLactobacillus caseiShirota and GI bacteria is a function of their CIA distance. There were at least two types of adhesins on the surface ofL. caseiShirota. The study provides a scientific basis for the screening and selection of probiotics that compete with selective groups of pathogens for adhesion to intestinal surfaces. It also provides a model for the characterisation of adhesins and adhesin–receptor interactions.
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Beards, Emma, Kieran Tuohy i Glenn Gibson. "A human volunteer study to assess the impact of confectionery sweeteners on the gut microbiota composition". British Journal of Nutrition 104, nr 5 (7.04.2010): 701–8. http://dx.doi.org/10.1017/s0007114510001078.
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Sweeteners are being sourced to lower the energetic value of confectionery including chocolates. Some, especially non-digestible carbohydrates, may possess other benefits for human health upon their fermentation by the colonic microbiota. The present study assessed non-digestible carbohydrate sweeteners, selected for use in low-energy chocolates, for their ability to beneficially modulate faecal bacterial profiles in human volunteers. Forty volunteers consumed a test chocolate (low-energy or experimental chocolate) containing 22·8 g of maltitol (MTL), MTL and polydextrose (PDX), or MTL and resistant starch for fourteen consecutive days. The dose of the test chocolates was doubled every 2 weeks over a 6-week period. Numbers of faecal bifidobacteria significantly increased with all the three test treatments. Chocolate containing the PDX blend also significantly increased faecal lactobacilli (P = 0·00 001) after the 6 weeks. The PDX blend also showed significant increases in faecal propionate and butyrate (P = 0·002 and 0·006, respectively). All the test chocolates were well tolerated with no significant change in bowel habit or intestinal symptoms even at a daily dose of 45·6 g of non-digestible carbohydrate sweetener. This is of importance not only for giving manufacturers a sugar replacement that can reduce energetic content, but also for providing a well-tolerated means of delivering high levels of non-digestible carbohydrates into the colon, bringing about improvements in the biomarkers of gut health.
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AL –Shahery, Yousef J. I., i Israa N. AL-Asady. "Molasses as a new nutrition medium for Scenedsmus quadricauda growth and production of some bio compounds". Bionatura 6, nr 4 (15.11.2021): 2202–8. http://dx.doi.org/10.21931/rb/2021.06.04.11.
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Algae comprise a large group of Thallophyta, which may be used as direct nutrition of human beings. Molasses is the by-product of the sugar manufacturing facility. In this study, a locally isolated Scendsmus quadricauda from the environment of Mosul in the Shalalat region was obtained. Biomass of Scenedsmus was measurement by carried out and filtration then drying in an oven for 24 h and weighed, Estimation of chlorophyll and protein and carbohydrate content of Scenedsmus. The research has proved that the best growing period for Scendsmue quadricauda is 15 days when using sugar factory waste as a carbon source, the growth reached (1.42 nm) as optical density, biomass (1525 mg /L), chlorophyll (green), pigment (18 mg /l) protein content (396 mg /l ) and carbohydrates ( 501 mg / l ). The research showed that the use of sugar factory waste as a nutritional medium for algal growth in the dark (11.5%) achieved good growth of Scendesmues quadricauda ( 0.632 nm), biomass (820 mg / L), green pigment (Chlorophyll) (18 mg /L) protein content (235 mg / L ) and carbohydrates (401 mg/L). while using phosphor (0.018%) of K2HPO4 in dark medium achieved highest growth rate (0.91 nm) , biomass (1110 mg / L) chlorophyll ( 22 mg/L) protein (301mg/L) and carbohydrate (461 mg/L) . It is noted too , that using IAA (0.5 g/L) in dark medium support best growth (0.888 nm) , biomass (1010 mg/L) chlorophyll (25 mg/L) , protein (230mg/L) and carbohydrate (440 mg//L) . The study showed that thiamine (1 g/L) in dark medium achieved highest growth (0.750 nm) biomass (218 mg/L), chlorophyll (29mg/L), protein (220 mg/L), carbohydrate (340mg/L). Therefore, using Molasses can enhance the growth, biomass, chlorophyll, protein, and carbohydrate content in the S. quadricauda.
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Schulz, Rebekah, i Joanne Slavin. "Perspective: Defining Carbohydrate Quality for Human Health and Environmental Sustainability". Advances in Nutrition 12, nr 4 (5.05.2021): 1108–21. http://dx.doi.org/10.1093/advances/nmab050.
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ABSTRACT Plant foods are universally promoted for their links to improved human health, yet carbohydrate-containing foods are often maligned based on isolated, reductionist methods that fail to assess carbohydrate foods as a matrix of nutrients and food components. Currently accepted positive carbohydrate quality indices include plant food, whole-grain content, and dietary fiber, while negative health outcomes are linked to high intakes of added sugar and high glycemic index. More recently, negative health aspects have been linked to ultra-processed foods, which are often high in carbohydrates. Yet, carbohydrate staples such as grains and dairy products are both enriched and fortified, resulting in these carbohydrate foods containing important nutrients of concern such as dietary fiber, potassium, vitamin D, and calcium. This Perspective analyzes carbohydrate metrics used in dietary guidance and labeling and finds limitations in accepted indices included in standardized quality carbohydrate definitions and also proposes additional indices to benefit both human and environmental health. As nutrition recommendations shift away from a single-nutrient focus to a more holistic dietary pattern approach that is flexible and adaptable for each individual, it is necessary to determine the quality components that make up these patterns. This review concludes that current approaches that demonize staple carbohydrate foods do little to promote the recommended patterns of foods known to improve health status and reduce disease risk.
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Zeng, Fankui, Huachun Guo i Gang Liu. "Processing and Utilization Technology of Root and Tuber Food". Foods 13, nr 13 (1.07.2024): 2082. http://dx.doi.org/10.3390/foods13132082.
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Yusupova, D. R., A. А. Nazmiyeva i T. Yu Gumerov. "Quality assessment of cheese products". Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), nr 8 (1.08.2020): 47–50. http://dx.doi.org/10.33920/igt-01-2008-07.
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Rational nutrition is an essential component of a healthy lifestyle. Nutrition supports the most important function of the human body supplying it with the energy required for human processes. Cell and tissue also renew by ingestion of «plastic» substances: proteins, fats, carbohydrates, vitamins and mineral salts. To maintain the normal course of energy, plastic and catalytic processes, the body requires a certain amount of various nutrients. The nature of nutrition determines the body metabolism, the structure and functions of cells, tissues and organs.
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Khumlianlal, Joshua, Surmani Huidrom, K. Chandradev Sharma, V. L. Thachunglura i Sarangthem Indira. "Proximate Analysis and Mineral Content of Wild Edible Mushrooms from Manipur, India". International Journal of Current Microbiology and Applied Sciences 13, nr 3 (10.03.2024): 269–75. http://dx.doi.org/10.20546/ijcmas.2024.1303.026.
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Integrating mushrooms into diets supports sustainable development goals by increasing nutritional variety, lowering environmental impact compared to livestock cultivation, strengthening local economies, and improving food security. The present study aimed to assess the nutritional value and mineral content of five edible wild mushrooms belonging to the family Russulaceae. In Manipur, wild mushrooms are primarily gathered and highly valued as a traditional nutritious food among the rural poor. Despite this, their nutritional characteristics have not been adequately studied and documented. Lactifluus dwaliensis, Lactifluus volemus, Russula rosea, Russula nigricans, and Russula virescens collected from Churachandpur, Manipur were initially identified based on morphological and molecular analysis. The nutrient analysis of the wild edible mushrooms collected revealed that they are an excellent source of protein and carbohydrates, while containing low amounts of fat. These mushrooms also showed high levels of essential minerals that are essential for human nutrition and overall health.
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Livesey, Geoffrey. "A perspective on food energy standards for nutrition labelling". British Journal of Nutrition 85, nr 3 (marzec 2001): 271–87. http://dx.doi.org/10.1079/bjn2000253.
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Food energy values used for nutrition labelling and other purposes are traditionally based on the metabolisable energy (ME) standard, which has recent support from Warwick & Baines (2000). By reference to current practices and published data, the present review critically examines the ME standard and support for it. Theoretical and experimental evidence on the validity of ME and alternatives are considered. ME and alternatives are applied to 1189 foods to assess outcomes. The potential impact of implementing a better standard in food labelling, documentation of energy requirements and food tables, and its impact on users including consumers, trade and professionals, are also examined. Since 1987 twenty-two expert reviews, reports and regulatory documents have fully or partly dropped the ME standard. The principal reason given is that ME only approximates energy supply by nutrients, particularly fermentable carbohydrates. ME has been replaced by net metabolisable energy (NME), which accounts for the efficiency of fuel utilisation in metabolism. Data collated from modern indirect calorimetry studies in human subjects show NME to be valid and applicable to each source of food energy, not just carbohydrates. NME is robust; two independent approaches give almost identical results (human calorimetry and calculation of free energy or net ATP yield) and these approaches are well supported by studies in animals. By contrast, the theoretical basis of ME is totally flawed. ME incompletely represents the energy balance equation, with substantial energy losses in a missing term. In using NME factors an account is made of frequent over-approximations by the ME system, up to 25 % of the NME for individual foods among 1189 foods in British tables, particularly low-energy-density traditional foods. A new simple general factor system is possible based on NME, yet the minimal experimental methodology is no more than that required for ME. By accounting for unavailable carbohydrate the new factor system appears as specific to foods as the USA's food-specific Atwater system, while it is more representative of energy supply from food components. The NME content of foods is readily calculable as the sum from fat (37 kJ/g), protein (13 kJ/g), available carbohydrate (16 kJ/g), fully-fermentable carbohydrate (8 kJ/g), alcohol (26 kJ/g) and other components. Obstacles to the implementation of NME appear to be subjective and minor. In conclusion, the ME standard is at best an approximate surrogate for NME, and inadequately approximates food energy values for the purpose of informing the consumer about the impact on energy balance of the energy supply for equal intake of individual foods. NME is superior to ME for nutrition labelling and other purposes.
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Englyst, Hans N., Jan Veenstra i Geoffrey J. Hudson. "Measurement of rapidly available glucose (RAG) in plant foods: a potential in vitro predictor of the glycaemic response". British Journal of Nutrition 75, nr 3 (marzec 1996): 327–37. http://dx.doi.org/10.1079/bjn19960137.
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AbstractThe glycaemic index (GI) is an in vivo measurement based on the glycaemicresponse to carbohydrate-containing foods, and allows foods to be ranked on the basis of the rate of digestion and absorption of the carbohydrates that they contain. GI values are normalizedto a reference amount of available carbohydrate and do not reflect the amounts of carbohydrate normally present in foods; for example, a food with a low content of carbohydrates will have a high GI value if that carbohydrate is digested and absorbed rapidly in the human small intestine. This is potentially confusing for a person wishing to control his or her blood glucoselevels by the choice of foods. The rate and extent of starch digestion in vitro has been measured using a technique that classifies starch into three major fractions: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). In addition, thistechnique gives a value for rapidly available glucose (RAG), which includes RDS, free glucose and the glucose moiety of sucrose. When the values for thirty-nine foods were expressed on the basis ofthe available carbohydrate content of these foods, highly significant (P<0·001) positive correlations were observed between GI and both RDS and RAG. The measurement of RAGin vitro provides values for direct calculation of the amount of glucose likely to be rapidly absorbed in the human small intestine and,thus, to influence blood glucose and insulin levels. These values can be used to compare foods, as eaten,on an equal-weight basis. Food-table RAG values would allow simple calculation of the total amount of RAG provided by single foods, by whole meals and by whole diets. Studies are planned in which RAG and the glycaemic response in man will be measured for identical food products.
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Nikkhah, Akbar. "Can Chrono-Nutrition Help Prevent Diabetes?" Diabetes and Islet Biology 5, nr 1 (11.01.2022): 01–02. http://dx.doi.org/10.31579/2641-8975/031.
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This editorial aimed to put forward a question if chrono-nutrition can help prevent diabetes through optimizing circadian rhythms of glucose metabolism. With the advancing mechanization, eating behavior (timing, sequence, and frequency) has changed. People are now more willing to eat fast foods at suboptimal times of the circadian period. Growing evidence suggests that untimely eating and lack of exercise can interfere with optimal physiological rhythms of glucose and insulin metabolism that can lead to diabetes. Type 2 diabetes mellitus (T2D) is a foremost metabolic disorder worldwide occurring largely due to suboptimal eating timing and lifestyle. Consuming less sugars and carbohydrates during evening and overnight may help optimize human chrono-physiology. Chrono-nutrition via optimizing the timing of meals is a growing science that needs to be well practiced to help prevent or possibly reduce risks of T2D in today’s complicated life.
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Aggett, Peter J., Carlo Agostoni, Irene Axelsson, Christine A. Edwards, Olivier Goulet, Olle Hernell, Berthold Koletzko i in. "Nondigestible Carbohydrates in the Diets of Infants and Young Children: A Commentary by the ESPGHAN Committee on Nutrition". Journal of Pediatric Gastroenterology and Nutrition 36, nr 3 (marzec 2003): 329–37. http://dx.doi.org/10.1002/j.1536-4801.2003.tb08020.x.
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ABSTRACTThe consumption of nondigestible carbohydrates is perceived as beneficial by health professionals and the general public, but the translation of this information into dietary practice, public health recommendations, and regulatory policy has proved difficult.Nondigestible carbohydrates are a heterogeneous entity, and their definition is problematic. Without a means to characterize the dietary components associated with particular health benefits, specific attributions of these cannot be made. Food labeling for “fiber” constituents can be given only in a general context, and the development of health policy, dietary advice, and education, and informed public understanding of nondigestible carbohydrates are limited.There have, however, been several important developments in our thinking about nondigestible carbohydrates during the past few years. The concept of fiber has expanded to include a range of nondigestible carbohydrates. Their fermentation, fate, and effects in the colon have become a defining characteristic; human milk, hitherto regarded as devoid of nondigestible carbohydrates, is now recognized as a source for infants, and the inclusion of nondigestible carbohydrates in the diet has been promoted for their “prebiotic” effects.Therefore, a review of the importance of nondigestible carbohydrates in the diets of infants and young children is timely. The aims of this commentary are to clarify the current definitions of nondigestible carbohydrates, to review published evidence for their biochemical, physiologic, nutritional, and clinical effects, and to discuss issues involved in defining dietary guidelines for infants and young children.
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Cummings, J. H., i G. T. Macfarlane. "Gastrointestinal effects of prebiotics". British Journal of Nutrition 87, S2 (maj 2002): S145—S151. http://dx.doi.org/10.1079/bjn/2002530.
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The defining effect of prebiotics is to stimulate selectively the growth of bifidobacteria and lactobacilli in the gut and, thereby, increase the body's natural resistance to invading pathogens. Prebiotic carbohydrates may also have additional, less specific, benefits because they are fermented in the large intestine. The prebiotic carbohydrates that have been evaluated in humans at the present time largely consist of fructans or galactans. There is consistent evidence from in vitro and in vivo studies that these are not digested by normal human enzymes, but are readily fermented by anaerobic bacteria in the large intestine. There are no reports of faecal recovery of measurable quantities of prebiotic carbohydrates. Through fermentation in the large intestine, prebiotic carbohydrates yield short-chain fatty acids, stimulate the growth of many bacterial species in addition to the selective effects on lactobacilli and bifidobacteria, they can also produce gas. Along with other fermented carbohydrates, prebiotics have mild laxative effects, although this has proved difficult to demonstrate in human studies because the magnitude of laxation is small. Potentially, the most important effect of prebiotic carbohydrates is to strengthen the body's resistance to invading pathogens and, thereby, prevent episodes of diarrhoea. At the present time, this effect has not been convincingly demonstrated in either adults or children, although there have been attempts to ameliorate the diarrhoea associated with antibiotics and travel, but without success. However, prebiotic carbohydrates clearly have significant and distinctive physiological effects in the human large intestine, and on the basis of this it is likely that they will ultimately be shown to be beneficial to health.
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Schefer, Simone, Marie Oest i Sascha Rohn. "Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties". Foods 10, nr 11 (13.11.2021): 2798. http://dx.doi.org/10.3390/foods10112798.
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The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
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Koca, Melis, Esabil Emrah Koca i Emel Ünal Turhan. "Relationship of nutrition and physical activity with gut microbiota". Food and Health 10, nr 2 (2024): 160–68. http://dx.doi.org/10.3153/fh24015.
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Diet and physical activities are factors that affect the diversity and composition of the intestinal microbiota. Human health is closely related to the balanced relationship between gut microbiota, physical activity and nutrition. It has been reported that the composition of the intestinal microbiota also varies in individuals fed with different diets such as high-carbohydrate diets, high-protein diets, high-fat diets, vegetarian/vegan diet, gluten-free diet and mediterranean diet. Depending on the type of food consumed, dietary components such as carbohydrates, proteins, fats, phytochemicals and vitamins have the potential to affect the intestinal microbiota balance positively or negatively. It is reported that a balanced gut microbiota supports the digestion and absorption of nutrients as well as exercise performance and thus contributes to metabolic activities. However, just as with the diet, the composition of the intestinal microbiota can change depending on the intensity and type of exercise. It has been reported that moderate physical activity causes positive changes in the intestinal microbiota, while long and strenuous activities have negative effects on the intestinal microbiota.
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Ahmad, Mousa Numan. "Human Nutrition and Dietetics: Understanding the Profession and Development Actions in Jordan". Jordan Journal of Agricultural Sciences 17, nr 3 (1.09.2021): 103–15. http://dx.doi.org/10.35516/jjas.v17i3.74.
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In Jordan, human nutrition and dietetics are among the most developed allied health professions, but documented information regarding its current status is generally not available. The purpose of this article is to clarify the status of this profession in the country and to trace the developmental activities that have taken place over the past five decades. Currently, there have been remarkable transitions in health attributes among Jordanians as related to nutritional status since fifty years ago. This is manifested in rapid dietary, socio-economic, epidemiologic, and demographic shifts. Accelerated changes have occurred in general health and nutritional status trends, including a decline in the incidence of infectious diseases, increased life expectancy, a surge in all levels of education, rise in urbanization, mechanization and market globalization, decreased physical activity, diets have become denser in energy and richer in carbohydrates, fat, and animal foods. Concordant troubling trends have been recorded for rising morbidity and mortality of major nutrition-related chronic disorders, particularly cardiometabolic risks including diabetes, obesity, cardiovascular disease, dyslipidemia, hypertension, as well as cancer. Consistency with this transition, patterns of nutrition and dietetics profession services have increased steadily. There are 10 public and 17 private universities in Jordan. Six public and five private universities offer degrees in human nutrition. One offers a doctoral degree, four offer a master's degree, and all eleven universities offer bachelor's degrees in human nutrition and/or dietetics or both. In line with these changes, the human nutrition and dietetics profession has gained significant official recognition and legal status permitting certification or licensing and consultation and private practice. However, additional legislative and regulatory attributes, internships and in-service training programs, and national diet manuals are required for such progress to continue at a steady pace. Therefore, there is a need for an official body to shape the landscape of the profession of human nutrition and dietetics in accordance with international standards.
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Csatári, Gábor, Bence József Eged, Csaba Fehér, Miklós Gábor Fári i Szilvia Kovács. "Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition". Foods 11, nr 19 (30.09.2022): 3038. http://dx.doi.org/10.3390/foods11193038.
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Green biorefining uses fresh lignocellulosic biomass to produce green juice and pressed fibre fractions by wet fractionation. The latter is a byproduct, accounting for 25–32% of the starting material. In this study, the composition (glucan, xylan, arabinan, lignin, total phenol, flavonoid and protein) of pressed fibres obtained from four alfalfa, four soy and one broccoli varieties were determined at different harvest times. Statistical analyses were performed to determine the effects of harvest time and variety on the measured parameters. In most of the cases, there were interactions between the effects of harvest time and variety. Among alfalfa varieties, OLI1 had the highest carbohydrate (52.09 w/w%) and DIM3 had the lowest lignin (13.02 w/w%) content. In the case of soy, the ADV2 variety had the highest carbohydrate (53.47 w/w%) and PK1 had the lowest lignin (11.14 w/w%) content. Broccoli contained low amounts of carbohydrates (44.94 w/w%) and lignin (10.16 w/w%). The phenolic and flavonoid contents were similar for each species, but the protein content was the highest in alfalfa fibre. Based on these data, the most promising species, varieties and harvesting time can be selected in terms of a certain component that could be essential to produce functional foods with enhanced nutritional value.
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Pandey, Meera, G.C. Satisha, Shamina Azeez, G. Senthil Kumaran i Chandrashekara C. "Mushrooms for integrated and diversified nutrition". Journal of Horticultural Sciences 17, nr 1 (23.09.2022): 6–18. http://dx.doi.org/10.24154/jhs.v17i1.1193.
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Mushrooms were considered as “Objects of mystery” by the primitive man, and were realized as food much before civilization. Mushrooms have been variously used in different cultures from being priced as “Food of Gods” in the Roman culture to tools of psychological sedation for the Mexican warriors. Most of the edible mushrooms are saprophytic growing on decomposed organic plant matter. Mushrooms play varied and important roles in human nutrition and health. They are unique nutrition dense vegetables with quality high protein, very low fat, zero cholesterol, low carbohydrates, low glycemic index, high fiber, good cardiac friendly sodium to potassium ratio and some unique bioactive compounds like ergothioneine and polysaccharides. These unique nutritive properties of mushrooms make them a recommended food for diabetics, body weight management, hypertension and cardiac well-being. The concept of selenium rich mushrooms for slowing down the progress of AIDS has been gaining importance in the recent years. Apart from being a healthy vegetable, the unique lignocellulosic waste-based production system of mushrooms makes them the most ecofriendly zero waste green technology with immense environmental benefits (Gupta et al., 2004, Jain et al., 2014 and & Pandey et al., 2014). Despite many environmental and nutritional benefits; mushrooms yet have not become a part of daily nutrition in the Indian diet and the per capita consumption still remains very low at 70 grams per annum. There is a need to educate and enhance the awareness among the people about the nutritional and health potential of mushrooms. There is also the need to draw the attention towards integrating mushroom technology in successful agro-residue management programs, livelihood programs, national nutrition programs and women empowerment and rural development schemes which ultimately culminate in providing better daily nutrition.
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Eaton, S. Boyd. "The ancestral human diet: what was it and should it be a paradigm for contemporary nutrition?" Proceedings of the Nutrition Society 65, nr 1 (luty 2006): 1–6. http://dx.doi.org/10.1079/pns2005471.
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Awareness of the ancestral human diet might advance traditional nutrition science. The human genome has hardly changed since the emergence of behaviourally-modern humans in East Africa 100–50×103 years ago; genetically, man remains adapted for the foods consumed then. The best available estimates suggest that those ancestors obtained about 35% of their dietary energy from fats, 35% from carbohydrates and 30% from protein. Saturated fats contributed approximately 7·5% total energy and harmful trans-fatty acids contributed negligible amounts. Polyunsaturated fat intake was high, with n−6:n−3 approaching 2:1 (v. 10:1 today). Cholesterol consumption was substantial, perhaps 480 mg/d. Carbohydrate came from uncultivated fruits and vegetables, approximately 50% energy intake as compared with the present level of 16% energy intake for Americans. High fruit and vegetable intake and minimal grain and dairy consumption made ancestral diets base-yielding, unlike today's acid-producing pattern. Honey comprised 2–3% energy intake as compared with the 15% added sugars contribute currently. Fibre consumption was high, perhaps 100 g/d, but phytate content was minimal. Vitamin, mineral and (probably) phytochemical intake was typically 1·5 to eight times that of today except for that of Na, generally <1000 mg/d, i.e. much less than that of K. The field of nutrition science suffers from the absence of a unifying hypothesis on which to build a dietary strategy for prevention; there is no Kuhnian paradigm, which some researchers believe to be a prerequisite for progress in any scientific discipline. An understanding of human evolutionary experience and its relevance to contemporary nutritional requirements may address this critical deficiency.
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Azab, Abdullatif. "Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology". Journal of Biomedical Research & Environmental Sciences 3, nr 8 (wrzesień 2022): 953–73. http://dx.doi.org/10.37871/jbres1538.
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Carob has been used by humans since antiquity. Its major use is food, but traditional medicines of many nations used it for treatments of various health disorders. The fruits (pods or kibbles) were the main source for nutrition and medicinal uses, but decoctions and extracts were prepared from other parts of the tree, especially leaves. Modern science has analyzed most of the chemical compositions of the different parts, and among the phytochemicals that were found, antioxidants play very important roles in Carob nutritional and medicinal activities. So, in addition to having strong antioxidant activity and due to it, these natural products, their extracts, and foods that contain them, have anticancer, neuroprotective, hepatoprotective, antiaging, skin care, antidiabetic, and others. Phenolics and carbohydrates are the strongest antioxidants, but some volatile compounds have the same activity, to some extent. However, this review will present Carob antioxidants, their major nutritional and medicinal activities, and suggest future horizons for their use in human wellbeing.
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BARTKOWICZ, JOANNA. "EDIBLE INSECTS AS A SOURCE OF NUTRIENTS THE HUMAN NUTRITION". sj-economics scientific journal 30, nr 3 (30.09.2018): 23–35. http://dx.doi.org/10.58246/sjeconomics.v30i3.83.
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The aim of the study is to analyze the state of knowledge about the nutrient content of edible insects and utilization for human consumption of the West. The article uses the latest reports published in scientific journals in the world. The paper presents the content of nutrients (proteins, lipids, vitamins, carbohydrates, minerals, fiber) in the analyzed edible insects. The results show a huge potential of edible insects. For many population of the world edible insects ate the primary source of nutrients and is not due to a lack of other food but because of the special taste and are treated almost as delights. Entomophagy (eating insects) is practiced mainly in the subtropical climate zone. In terms of protein, fatty acids, vitamins and minerals, edible insects surpass previously known to us foods and may become an unconventional and alternative source of food for Europe.
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Scheppach, Wolfgang, Hardi Luehrs i Thomas Menzel. "Beneficial health effects of low-digestible carbohydrate consumption". British Journal of Nutrition 85, S1 (marzec 2001): S23—S30. http://dx.doi.org/10.1079/bjn2000259.
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Low-digestible carbohydrates represent a class of enzyme-resistant saccharides that have specific effects on the human gastrointestinal tract. In the small bowel, they affect nutrient digestion and absorption, glucose and lipid metabolism and protect against known risk factors of cardiovascular disease. In the colon they are mainly degraded by anaerobic bacteria in a process called fermentation. As a consequence, faecal nitrogen excretion is enhanced, which is used clinically to prevent or treat hepatic encephalopathy. Low-digestible carbohydrates are trophic to the epithelia of the ileum and colon, which helps to avoid bacterial translocation. Short-chain fatty acids are important fermentation products and are evaluated as new therapeutics in acute colitis. They are considered in the primary prevention of colorectal cancer. The bifidogenic effect of fructo-oligosaccharides merits further attention. Unfermented carbohydrates increase faecal bulk and play a role in the treatment of chronic functional constipation, symptomatic diverticulosis and, possibly, the irritable bowel syndrome. In conclusion, low-digestible carbohydrates may play a role in the maintenance of human digestive health. However, the strength of evidence differs between disease entities.
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Veldhorst, Margriet A. B., Klaas R. Westerterp, Anneke J. A. H. van Vught i Margriet S. Westerterp-Plantenga. "Presence or absence of carbohydrates and the proportion of fat in a high-protein diet affect appetite suppression but not energy expenditure in normal-weight human subjects fed in energy balance". British Journal of Nutrition 104, nr 9 (22.06.2010): 1395–405. http://dx.doi.org/10.1017/s0007114510002060.
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Two types of relatively high-protein diets, with a normal or low proportion of carbohydrates, have been shown effective for weight loss. The objective was to assess the significance of the presence or absence of carbohydrates and the proportion of fat in high-protein diets for affecting appetite suppression, energy expenditure, and fat oxidation in normal-weight subjects in energy balance. Subjects (aged 23 (sd3) years and BMI 22·0 (sd1·9) kg/m2) were stratified in two groups. Each was offered two diets in a randomised cross-over design: group 1 (n22) – normal protein (NP; 10, 60 and 30 % energy (En%) from protein, carbohydrate and fat), high protein (HP; 30, 40 and 30 En%); group 2 (n23) – normal protein (NP-g; 10, 60 and 30 En%), high protein, carbohydrate-free (HP-0C; 30, 0 and 70 En%) for 2 d; NP-g and HP-0C were preceded by glycogen-lowering exercise (day 1). Appetite was measured throughout day 2 using visual analogue scales (VAS). Energy expenditure (EE) and substrate oxidation (respiratory quotient; RQ) were measured in a respiration chamber (08.00 hours on day 2 until 07.30 hours on day 3). Fasting plasma β-hydroxybutyrate (BHB) concentration was measured (day 3). NP-g and NP did not differ in hunger, EE, RQ and BHB. HP-0C and HPv.NP-g and NP, respectively, were lower in hunger (P < 0·05;P < 0·001) and RQ (P < 0·01;P < 0·001) and higher in EE (P < 0·05;P = 0·07) and BHB (P < 0·05;P < 0·001). Hunger and RQ were lower with HP-0C than HP (693 (sd208)v.905 (sd209) mm VAS × 24 h,P < 0·01; 0·76 (sd0·01)v. 0·81 (sd0·02),P < 0·01); BHB was higher (1349 (sd653)v.332 (sd102) μmol/l;P < 0·001). ΔHunger, ΔRQ, and ΔBHB were larger between HP-0C–NP-g than between HP–NP ( − 346 (sd84)v.− 107 (sd52) mm VAS × 24 h,P < 0·01; − 0·09 (sd0·00)v.− 0·05 (sd0·00),P < 0·001; 1115 (sd627)v.104 (sd42) μmol/l,P < 0·001). In conclusion, appetite suppression and fat oxidation were higher on a high-protein diet without than with carbohydrates exchanged for fat. Energy expenditure was not affected by the carbohydrate content of a high-protein diet.
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Adyani, Asta. "HUBUNGAN ANTARA KEJADIAN ANEMIA DENGAN STATUS GIZI PADA REMAJA PUTRI : A SYSTEMATIC REVIEW". Sinar : Jurnal Kebidanan 5, nr 2 (1.11.2023): 23–30. http://dx.doi.org/10.30651/sinar.v5i2.20429.
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Objective: Malnutrition and health problems can damage the quality of human resources. Adolescent girls have a higher risk of developing anemia compared to adolescent boys because adolescent girls experience incorrect menstrual cycles and eating habits. Nutritional imbalance, especially in the form of macro and micronutrient deficiencies, such as eating high-calorie but nutritious foods (high in fat, carbohydrates, and sugar), can cause fat accumulation and disrupt metabolism. Absorption of iron nutrients, causing anemia. This research aimed to determine whether there was a relationship between the incidence of anemia and nutritional status in adolescent girls. Methods: Articles were collected by searching databases via Ebsco Host, Google Scholar, and PubMed. Only articles with a cross-sectional research design and those with full text will be included in this review. There were 12,213 results for articles with the keywords "The Relationship of Anemia" AND "Adolescents Nutrition Status" OR "Female Teenagers Nutrition." After filtering again by looking for articles from 2013 to 2020, there were 1,602 articles, and only five articles were very relevant and met the inclusion and exclusion criteria. Results: Three articles show a relationship between the incidence of anemia and nutritional status in young women, and two other articles show no significant relationship between the incidence of anemia and nutritional status because the majority of young women studied in this area have normal nutritional status. Conclusion: Most research results conclude that there is a known relationship between nutritional intake and the incidence of anemia in adolescent girls
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Sokołowska, Ewa Magdalena, Joanna Maria Jassem-Bobowicz, Izabela Drążkowska, Zuzanna Świąder i Iwona Domżalska-Popadiuk. "Gestational Hypertension and Human Breast Milk Composition in Correlation with the Assessment of Fetal Growth—A Pilot Study". Nutrients 15, nr 10 (21.05.2023): 2404. http://dx.doi.org/10.3390/nu15102404.
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Background and aims: 1 in 10 pregnant women is diagnosed with gestational hypertension. Increasing evidence suggests that preeclampsia, gestational diabetes and gestational hypertension may affect human breast milk’s lactogenesis and percentage composition. We aimed to examine whether there is any significant influence of gestational hypertension on the composition of macronutrients in human breast milk and to assess its correlation with fetal growth. Methods: A total of 72 breastfeeding women (34 diagnosed with gestational hypertension and 38 normotensive women during pregnancy) were recruited to the study at the Division of Neonatology, Medical University of Gdańsk, between June and December 2022. Milk samples were collected between the 3rd and 6th day of lactogenesis. Samples were analyzed using the Miris HMA™ Human Milk Analyzer (Upsala, Sweden), which evaluates the milk composition’s energy, fat, carbohydrate and protein quantity. In addition, we assessed the children’s anthropometric measurements (birth weight, body length and head circumference at birth). We used logistic regression to estimate the adjusted odds ratio and 95% confidence interval. Results: The mean (±standard deviation) macronutrient composition per 10 mL of milk in the GH group was 2.5 g (±0.9) of fat, 1.7 g (±0.3) of true protein, 7.7 g (±0.3) of carbohydrates and 63.2 g (±8.1) of energy, in the normotensive women group 1.0 g (±0.9) of fat, 1.7 g (±0.3) of true protein, 7.3 g (±0.4) of carbohydrates and 57.9 g (±8.6) of energy content, respectively. The fat composition was higher in the PIH group by a mean of 0.6 g (p < 0.005). Gestational hypertension had a positive, significant correlation with birth weight (p < 0.013) and the mother’s pre-pregnancy weight (p < 0.005). Conclusions: In conclusion, we found significant differences between milk composition in postpartum women with gestational hypertension compared to healthy, normotensive women. Human milk from women with gestational hypertension was found to contain a higher composition of fat, carbohydrates and energy in comparison to healthy women. Our aim is to further evaluate this correlation, as well as to assess the growth rate of newborns in order to determine the need for individualized formulas for women with pregnancy-induced hypertension, those with poor lactogenesis and those who cannot or choose not to breastfeed.
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Louis, Petra, Michael Solvang, Sylvia H. Duncan, Alan W. Walker i Indrani Mukhopadhya. "Dietary fibre complexity and its influence on functional groups of the human gut microbiota". Proceedings of the Nutrition Society 80, nr 4 (8.10.2021): 386–97. http://dx.doi.org/10.1017/s0029665121003694.
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The aim of this review is to provide an overview of the complex interactions between dietary fibre and the resident microbial community in the human gut. The microbiota influences both health maintenance and disease development. In the large intestine, the microbiota plays a crucial role in the degradation of dietary carbohydrates that remain undigested in the upper gut (non-digestible carbohydrates or fibre). Dietary fibre contains a variety of different types of carbohydrates, and its breakdown is facilitated by many different microbial enzymes. Some microbes, termed generalists, are able to degrade a range of different carbohydrates, whereas others are more specialised. Furthermore, the physicochemical characteristics of dietary fibre, such as whether it enters the gut in soluble or insoluble form, also likely influence which microbes can degrade it. A complex nutritional network therefore exists comprising primary degraders able to attack complex fibre and cross feeders that benefit from fibre breakdown intermediates or fermentation products. This leads predominately to the generation of the short-chain fatty acids (SCFA) acetate, propionate and butyrate, which exert various effects on host physiology, including the supply of energy, influencing glucose and lipid metabolism and anti-carcinogenic and anti-inflammatory actions. In order to effectively modulate the gut microbiota through diet, there is a need to better understand the complex competitive and cooperative interactions between gut microbes in dietary fibre breakdown, as well as how gut environmental factors and the physicochemical state of fibre originating from different types of diets influence microbial metabolism and ecology in the gut.
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Pinart, Mariona, Stephanie Jeran, Heiner Boeing, Marta Stelmach-Mardas, Marie Standl, Holger Schulz, Carla Harris i in. "Dietary Macronutrient Composition in Relation to Circulating HDL and Non-HDL Cholesterol: A Federated Individual-Level Analysis of Cross-Sectional Data from Adolescents and Adults in 8 European Studies". Journal of Nutrition 151, nr 8 (13.04.2021): 2317–29. http://dx.doi.org/10.1093/jn/nxab077.
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ABSTRACT Background Associations between increased dietary fat and decreased carbohydrate intake with circulating HDL and non-HDL cholesterol have not been conclusively determined. Objective We assessed these relations in 8 European observational human studies participating in the European Nutritional Phenotype Assessment and Data Sharing Initiative (ENPADASI) using harmonized data. Methods Dietary macronutrient intake was recorded using study-specific dietary assessment tools. Main outcome measures were lipoprotein cholesterol concentrations: HDL cholesterol (mg/dL) and non-HDL cholesterol (mg/dL). A cross-sectional analysis on 5919 participants (54% female) aged 13–80 y was undertaken using the statistical platform DataSHIELD that allows remote/federated nondisclosive analysis of individual-level data. Generalized linear models (GLM) were fitted to assess associations between replacing 5% of energy from carbohydrates with equivalent energy from total fats, SFAs, MUFAs, or PUFAs with circulating HDL cholesterol and non-HDL cholesterol. GLM were adjusted for study source, age, sex, smoking status, alcohol intake and BMI. Results The replacement of 5% of energy from carbohydrates with total fats or MUFAs was statistically significantly associated with 0.67 mg/dL (95% CI: 0.40, 0.94) or 0.99 mg/dL (95% CI: 0.37, 1.60) higher HDL cholesterol, respectively, but not with non-HDL cholesterol concentrations. The replacement of 5% of energy from carbohydrates with SFAs or PUFAs was not associated with HDL cholesterol, but SFAs were statistically significantly associated with 1.94 mg/dL (95% CI: 0.08, 3.79) higher non-HDL cholesterol, and PUFAs with –3.91 mg/dL (95% CI: –6.98, –0.84) lower non-HDL cholesterol concentrations. A statistically significant interaction by sex for the association of replacing carbohydrates with MUFAs and non-HDL cholesterol was observed, showing a statistically significant inverse association in males and no statistically significant association in females. We observed no statistically significant interaction by age. Conclusions The replacement of dietary carbohydrates with fats had favorable effects on lipoprotein cholesterol concentrations in European adolescents and adults when fats were consumed as MUFAs or PUFAs but not as SFAs.
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Read, N. W., I. McL Welch, C. J. Austen, C. Barnish, C. E. Bartlett, A. J. Baxter, G. Brown i in. "Swallowing food without chewing; a simple way to reduce postprandial glycaemia". British Journal of Nutrition 55, nr 1 (styczeń 1986): 43–47. http://dx.doi.org/10.1079/bjn19860008.
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1. The degree to which disruption by mastication affects the glycaemic response to four different carbohydrate foods was investigated in healthy human volunteers; each food was eaten by six subjects.2. Subjects ate meals of sweetcorn, white rice, diced apple or potato on two occasions; on one occasion they chewed the food thoroughly, on the other occasion they swallowed each mouthful without chewing it.3. When the foods were chewed the postprandial blood glucose levels rose to levels which vaned according to the food ingested.4. Swallowing without chewing reduced the glycaemic response to each food, achieving a similar effect as administration of viscous polysaccharides or ‘slow-release’ carbohydrates.
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Nikkhah, Akbar. "Can Running through Chrono-Nutrition Help Prevent Diabesity?" Diabetes & Obesity International Journal 7, nr 3 (2022): 1–3. http://dx.doi.org/10.23880/doij-16000257.
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This perspective article aimed to develop and propose a question if running through chrono-nutrition can help prevent diabetes and obesity (diabesity) by optimizing circadian rhythms of glucose metabolism. With the advancing mechanization, eating behavior (timing, sequence, and frequency) has significantly changed. People are now more willing to eat fast foods at suboptimal times of the circadian period. Growing evidence suggests that untimely eating and lack of adequate exercise can interfere with optimal physiological rhythms of glucose and insulin metabolism that can lead to diabesity. Type 2 diabetes mellitus (T2D) is a foremost metabolic disorder worldwide occurring largely due to suboptimal eating timing and lifestyle. Consuming less sugars and carbohydrates during evening and overnight may help optimize human chrono-physiology. Chrononutrition via optimizing the timing of meals is a growing science that needs to be well elucidated and practiced to help prevent or possibly reduce risks of T2D and obesity in today’s complicated life.
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Jia, Mengmeng, Lin Zhen i Yu Xiao. "Changing Food Consumption and Nutrition Intake in Kazakhstan". Nutrients 14, nr 2 (13.01.2022): 326. http://dx.doi.org/10.3390/nu14020326.
Pełny tekst źródłaStreszczenie:
Food resource is an important bond that connects human beings and nature. In this study, we investigated the changes in food consumption and nutrition intake in Kazakhstan from a spatial and temporal perspective, from 2001 to 2018. The data were obtained from the Bureau of Statistics, international organizations and our social interview work. After the start of the 21st century, it was found that per capita food consumption significantly increased; however, the consumption of crop, vegetables and milk decreased. Per capita meat consumption was similar in both urban and rural areas. However, some food consumption showed differences between urban and rural areas. Changes of food consumption quantity and structure also had some effects on nutrient intake and the proportion of nutrients. Per capita energy intake in the national, urban and rural areas all increased remarkably. The energy intake changes in eastern states increased much more than that in western states. Protein intake in rural and urban areas was similar; however, the gap between carbohydrates and fat intake in urban and rural areas increased. The intake of protein, carbohydrates and fat in different states showed the same trend. Food consumption and nutrition intake are affected by economic, social and ecological factors.
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Iszhan, Nashrin, Farah Nurshahida Mohd Subakir i Nazikussabah Zaharudin. "Determination of Proximate Composition of Malaysian Horseshoe Crab (Tachypleus gigas)". Materials Science Forum 1025 (marzec 2021): 128–33. http://dx.doi.org/10.4028/www.scientific.net/msf.1025.128.
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This study was conducted to investigate proximate content of horseshoe crab (Tachypleusgigas) in Malaysia. To date, there has been little agreement on what the nutrition value of horseshoe crab is and how it will benefit the consumers. The samples were divided by two parts, which are roe and muscle. The Tachypleusgigas was cleaned of foreign materials and impurities manually by human hand. The samples were ground into flour and sieved through 50 μm sieve and were packaged in airtight plastic bags prior to analyses. The horseshoe crab was analyzed for its proximate composition of different body parts. The results showed that the roe and muscle of Tachypleusgigas contained moisture (50.45 % and 73.67 %), ash (0.41 % and 2.72 %), crude proteins (38.24 % and 14.62 %), crude fats (9.30 % and 8.09 %), carbohydrates (1.67 % and 0.91 %) and energy (241.42 Kcal/100 g and 134.43 Kcal/100 g), respectively. This shows that roe has better nutrition content since it has higher protein, fat and carbohydrate content, which are the main energy-providing nutrient. Overall, the proximate content of Tachypleusgigas was nearer to the shellfish rather than the finfish and can be considered as a good nutrition source.
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Donovan, Sharon M., i Sarah S. Comstock. "Human Milk Oligosaccharides Influence Neonatal Mucosal and Systemic Immunity". Annals of Nutrition and Metabolism 69, Suppl. 2 (2016): 41–51. http://dx.doi.org/10.1159/000452818.
Pełny tekst źródłaStreszczenie:
The immune system of the infant is functionally immature and naïve. Human milk contains bioactive proteins, lipids, and carbohydrates that protect the newborn and stimulate innate and adaptive immune development. This review will focus on the role human milk oligosaccharides (HMO) play in neonatal gastrointestinal and systemic immune development and function. For the past decade, intense research has been directed at defining the complexity of oligosaccharides in the milk of many species and is beginning to delineate their diverse functions. These studies have shown that human milk contains a higher concentration as well as a greater structural diversity and degree of fucosylation than the milk oligosaccharides in other species, particularly bovine milk from which many infant formulae are produced. The commercial availability of large quantities of certain HMO has furthered our understanding of the functions of specific HMO, which include protecting the infant from pathogenic infections, facilitating the establishment of the gut microbiota, promoting intestinal development, and stimulating immune maturation. Many of these actions are exerted through carbohydrate-carbohydrate interactions with pathogens or host cells. Two HMOs, 2′-fucosyllactose (2′FL) and lacto-N-neotetraose (LNnT), have recently been added to infant formula. Although this is a first step in narrowing the compositional gap between human milk and infant formula, it is unclear whether 1 or 2 HMO will recapitulate the complexity of actions exerted by the complex mixture of HMO ingested by breastfed infants. Thus, as more HMO become commercially available, either isolated from bovine milk or chemically or microbially synthesized, it is anticipated that more oligosaccharides will be added to infant formula either alone or in combination with other prebiotics.
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Maukonen, Johanna, i Maria Saarela. "Human gut microbiota: does diet matter?" Proceedings of the Nutrition Society 74, nr 1 (26.08.2014): 23–36. http://dx.doi.org/10.1017/s0029665114000688.
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The human oro-gastrointestinal (GI) tract is a complex system, consisting of oral cavity, pharynx, oesophagus, stomach, small intestine, large intestine, rectum and anus, which all together with the accessory digestive organs constitute the digestive system. The function of the digestive system is to break down dietary constituents into small molecules and then absorb these for subsequent distribution throughout the body. Besides digestion and carbohydrate metabolism, the indigenous microbiota has an important influence on host physiological, nutritional and immunological processes, and commensal bacteria are able to modulate the expression of host genes that regulate diverse and fundamental physiological functions. The main external factors that can affect the composition of the microbial community in generally healthy adults include major dietary changes and antibiotic therapy. Changes in some selected bacterial groups have been observed due to controlled changes to the normal diet e.g. high-protein diet, high-fat diet, prebiotics, probiotics and polyphenols. More specifically, changes in the type and quantity of non-digestible carbohydrates in the human diet influence both the metabolic products formed in the lower regions of the GI tract and the bacterial populations detected in faeces. The interactions between dietary factors, gut microbiota and host metabolism are increasingly demonstrated to be important for maintaining homeostasis and health. Therefore the aim of this review is to summarise the effect of diet, and especially dietary interventions, on the human gut microbiota. Furthermore, the most important confounding factors (methodologies used and intrinsic human factors) in relation to gut microbiota analyses are elucidated.