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The Journal of Nutrition Nov 2023Plant-derived proteins are considered to have fewer anabolic properties when compared with animal-derived proteins. The anabolic properties of isolated proteins do not...
BACKGROUND
Plant-derived proteins are considered to have fewer anabolic properties when compared with animal-derived proteins. The anabolic properties of isolated proteins do not necessarily reflect the anabolic response to the ingestion of whole foods. The presence or absence of the various components that constitute the whole-food matrix can strongly impact protein digestion and amino acid absorption and, as such, modulate postprandial muscle protein synthesis rates. So far, no study has compared the anabolic response following ingestion of an omnivorous compared with a vegan meal.
OBJECTIVES
This study aimed to compare postprandial muscle protein synthesis rates following ingestion of a whole-food omnivorous meal providing 100 g lean ground beef with an isonitrogenous, isocaloric whole-food vegan meal in healthy, older adults.
METHODS
In a randomized, counter-balanced, cross-over design, 16 older (65-85 y) adults (8 males, 8 females) underwent 2 test days. On one day, participants consumed a whole-food omnivorous meal containing beef as the primary source of protein (0.45 g protein/kg body mass; MEAT). On the other day, participants consumed an isonitrogenous and isocaloric whole-food vegan meal (PLANT). Primed continuous L-[ring-C]-phenylalanine infusions were applied with blood and muscle biopsies being collected frequently for 6 h to assess postprandial plasma amino acid profiles and muscle protein synthesis rates. Data are presented as means ± standard deviations and were analyzed by 2 way-repeated measures analysis of variance and paired-samples t tests.
RESULTS
MEAT increased plasma essential amino acid concentrations more than PLANT over the 6-h postprandial period (incremental area under curve 87 ± 37 compared with 38 ± 54 mmol·6 h/L, respectively; P-interaction < 0.01). Ingestion of MEAT resulted in ∼47% higher postprandial muscle protein synthesis rates when compared with the ingestion of PLANT (0.052 ± 0.023 and 0.035 ± 0.021 %/h, respectively; paired-samples t test: P = 0.037).
CONCLUSIONS
Ingestion of a whole-food omnivorous meal containing beef results in greater postprandial muscle protein synthesis rates when compared with the ingestion of an isonitrogenous whole-food vegan meal in healthy, older adults. This study was registered at clinicaltrials.gov as NCT05151887.
PubMed: 37972895
DOI: 10.1016/j.tjnut.2023.11.004 -
Pain Physician Nov 2023In the medical setting, clinicians frequently attend to patients with chronic musculoskeletal pain. Recent literature demonstrates diet may play a role in inflammation... (Review)
Review
BACKGROUND
In the medical setting, clinicians frequently attend to patients with chronic musculoskeletal pain. Recent literature demonstrates diet may play a role in inflammation and musculoskeletal pain.
OBJECTIVES
The purpose of this narrative review is to present the most current literature on the effect of common diet regimes, additions, and eliminations on chronic musculoskeletal pain.
STUDY DESIGN
This is a narrative review of the literature on the effect of 1) Mediterranean diets; 2) vegetarian and vegan diets; 3) oils, seafood, and omega-3 fatty acids; 4) fruits; 5) spices and herbal teas; and 6) elimination diets on patient-reported musculoskeletal pain scores.
METHODS
In January 2023, the Google Scholar and PubMed databases were reviewed to identify research on the effect of common diet regimes and additions on self-reported pain outcomes in patients with chronic musculoskeletal pain.
RESULTS
A total of 32 original research articles and a systematic review were included and used to develop grades of recommendation. There is fair evidence that diverse, plant-based Mediterranean, vegetarian, and vegan diets may reduce musculoskeletal pain. Other dietary considerations, including adding marine oils, seafood, omega-3 fatty acids, antioxidant-rich fruits, and turmeric may also benefit patients with chronic musculoskeletal pain. There is poor-quality or insufficient evidence to support adding olive oil, ginger, or herbal teas to reduce pain. While eliminating aspartame and monosodium glutamate may reduce inflammation, there is poor-quality evidence that it reduces musculoskeletal pain.
LIMITATIONS
This narrative review is not systematic in nature; instead, it aims to provide a current update on the effect of various diet regimes, additions, and eliminations on chronic musculoskeletal pain. The studies in this review are limited in sample size, study period, and robust comparisons to controls. This review is limited to studies on patients with either rheumatoid arthritis, osteoarthritis, or fibromyalgia due to the lack of relevant literature on other musculoskeletal pain conditions.
CONCLUSIONS
Clinicians can play a role in the well-being of patients with chronic musculoskeletal pain through holistic interventions such as a dietary emphasis on plant-based regimes. Further research is necessary to elucidate the relationship between diet, inflammatory markers, and disease states, as well as the safety and contraindications of these dietary changes.
Topics: Humans; Chronic Pain; Diet; Fatty Acids, Omega-3; Inflammation; Musculoskeletal Pain; Teas, Herbal
PubMed: 37976478
DOI: No ID Found -
Cureus Oct 2023Veganism, a way of eating that forbids goods produced from animals, is rising in acceptance around the globe. This thorough analysis investigates how a vegan diet... (Review)
Review
Veganism, a way of eating that forbids goods produced from animals, is rising in acceptance around the globe. This thorough analysis investigates how a vegan diet affects fetal growth during pregnancy, highlighting the need to maintain ideal maternal nutrition. The idea of "early life programming" emphasizes how a pregnant woman's lifestyle impacts her unborn child's health. Nutrient consumption during pregnancy makes it essential to have a healthy eating routine. While a carefully thought-out vegan diet may contain all the essential nutrients, some micronutrients need special attention, which may call for supplementation. The study delves into significant findings concerning nutritional adequacy and challenges in the discussion section, highlighting nutrients like calcium, iron, omega-3 fatty acids, vitamin D, and protein. It emphasizes medical professionals' need to monitor and assist vegan expectant mothers in meeting their nutritional needs. The analysis also examines the intricate connection between a mother's health and the outcomes of vegan pregnancies, such as decreased rates of gestational diabetes and hypertension. Examining fetal growth and development further highlights the complexity of this process, as do the contradicting data on birth weights. Furthermore, early data suggest that infants born to vegan moms may benefit cognitively, but further studies are required to prove a causal relationship. In addressing ethical and environmental issues in the review's conclusion, it is acknowledged that these aspects impact pregnant women's food decisions. Given the rising popularity of veganism, it is crucial to offer trustworthy advice to expectant women who are thinking about or already following a vegan diet.
PubMed: 38034264
DOI: 10.7759/cureus.47971 -
The British Journal of Nutrition Nov 2023Vegan and vegetarian diets are widely supported and adopted, but individuals following such diets remain at greater risk of iodine deficiency. This systematic review and... (Meta-Analysis)
Meta-Analysis Review
Vegan and vegetarian diets are widely supported and adopted, but individuals following such diets remain at greater risk of iodine deficiency. This systematic review and meta-analysis was conducted to assess the iodine intake and status in adults following a vegan or vegetarian diet in the modern day. A systematic review and quality assessment were conducted from October 2020 to December 2022 according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and Meta-analysis of Observational Studies in Epidemiology (MOOSE) guidance. Studies were identified in Ovid MEDLINE, Web of Science, PubMed, and Scopus. Eleven articles were eligible for review containing 4421 adults (aged ≥ 18 years). Vegan groups had the lowest median urinary iodine concentration (mUIC) (12·2/l). None of the dietary groups had mUIC within the optimal range for iodine status (100-200 µg/l) (WHO). Vegan diets had the poorest iodine intake (17·3 µg/d) and were strongly associated with lower iodine intake ( = < 0·001) compared with omnivorous diets. Lower intake in vegan diets was influenced by sex ( = 0·007), the presence of voluntary or absence of Universal Salt Iodisation (USI) programmes ( = 0·01 & = < 0·001), and living in a country with adequate iodine nutrition ( = < 0·001). Vegetarians and particularly vegans living in countries with no current USI programme continue to have increased risk of low iodine status, iodine deficiency and inadequate iodine intake. Further research into the usefulness of mandatory fortification of vegan appropriate foods is required.
Topics: Adult; Humans; Diet, Vegan; Vegans; Iodine; Diet, Vegetarian; Nutritional Status; Vegetarians
PubMed: 36912094
DOI: 10.1017/S000711452300051X -
Nutrients Nov 2023The scientific discourse on vegan diets for children and adolescents primarily involves referencing position statement papers from different scientific and professional... (Review)
Review
The scientific discourse on vegan diets for children and adolescents primarily involves referencing position statement papers from different scientific and professional organizations, including paediatric associations. Over the past two decades, specialized associations have issued official statements and published position papers about adopting well-designed vegan diets during crucial life stages, including pregnancy and lactation, infancy, and childhood. A subset of these associations firmly supports the notion that a well-designed vegan diet can indeed be healthy and support normal growth and development during particularly delicate life stages, emphasizing careful planning, vitamin B12 supplementation, and regular supervised medical and dietetics oversight. In contrast, specific paediatric associations caution against vegan diets for children and adolescents, citing potential harm and the lack of adequate substantiation. These criticisms in position papers frequently point to lower-quality studies and/or outdated studies. Additionally, concerns extend to comparing vegan and omnivorous diets, considering public health issues such as obesity and early stages of cardiovascular disease as well as the risk of prediabetes and type 2 diabetes. Notably, some scepticism stems from studies where children's adherence to a well-designed vegan diet is incomplete. Scientific rigor suggests performing a comparable assessment of omnivorous and vegan diets. This narrative review highlights the need for a comprehensive, up-to-date literature review to inform balanced perspectives on vegan diets for children and adolescents. Researchers and decision-makers should aim to actively improve the design and consistent implementation of both diet types.
Topics: Pregnancy; Female; Adolescent; Humans; Child; Diet, Vegan; Diet, Vegetarian; Diabetes Mellitus, Type 2; Nutritional Requirements; Vegans
PubMed: 38004109
DOI: 10.3390/nu15224715 -
Frontiers in Nutrition 2023
PubMed: 37701375
DOI: 10.3389/fnut.2023.1249873 -
Actas Dermo-sifiliograficas Apr 2024Numerous diets for losing weight, building strength, and managing a range of cardiovascular, neurologic, and skin diseases have become popular in recent years. The... (Review)
Review
Numerous diets for losing weight, building strength, and managing a range of cardiovascular, neurologic, and skin diseases have become popular in recent years. The ketogenic diet and intermittent fasting in particular have shown promising results in clinical and sports medicine. The Mediterranean diet, in turn, is widely recognized for its numerous health benefits. Also popular are the paleo diet and vegan and gluten-free diets. Positive effects on inflammatory conditions, such as psoriasis, atopic dermatitis, hidradenitis suppurativa, and acne, have been observed in patients who practice intermittent fasting or follow ketogenic or Mediterranean diets. This last choice may also protect against certain skin cancers. We review the role of several popular diets in the management of skin disorders.
Topics: Humans; Diet, Mediterranean; Skin
PubMed: 37884260
DOI: 10.1016/j.ad.2023.10.015 -
Nutrients Apr 2024This review delves into the burgeoning field of seaweed proteins as promising alternative sources of protein. With global demand escalating and concerns over traditional... (Review)
Review
This review delves into the burgeoning field of seaweed proteins as promising alternative sources of protein. With global demand escalating and concerns over traditional protein sources' sustainability and ethics, seaweed emerges as a viable solution, offering a high protein content and minimal environmental impacts. Exploring the nutritional composition, extraction methods, functional properties, and potential health benefits of seaweed proteins, this review provides a comprehensive understanding. Seaweed contains essential amino acids, vitamins, minerals, and antioxidants. Its protein content ranges from 11% to 32% of dry weight, making it valuable for diverse dietary preferences, including vegetarian and vegan diets. Furthermore, this review underscores the sustainability and environmental advantages of seaweed protein production compared to traditional sources. Seaweed cultivation requires minimal resources, mitigating environmental issues like ocean acidification. As the review delves into specific seaweed types, extraction methodologies, and functional properties, it highlights the versatility of seaweed proteins in various food products, including plant-based meats, dairy alternatives, and nutritional supplements. Additionally, it discusses the potential health benefits associated with seaweed proteins, such as their unique amino acid profile and bioactive compounds. Overall, this review aims to provide insights into seaweed proteins' potential applications and their role in addressing global protein needs sustainably.
Topics: Seaweed; Humans; Nutritive Value; Plant Proteins; Dietary Proteins; Dietary Supplements
PubMed: 38674814
DOI: 10.3390/nu16081123 -
Nature Food Jul 2023Modelled dietary scenarios often fail to reflect true dietary practice and do not account for variation in the environmental burden of food due to sourcing and... (Review)
Review
Modelled dietary scenarios often fail to reflect true dietary practice and do not account for variation in the environmental burden of food due to sourcing and production methods. Here we link dietary data from a sample of 55,504 vegans, vegetarians, fish-eaters and meat-eaters with food-level data on greenhouse gas emissions, land use, water use, eutrophication risk and potential biodiversity loss from a review of 570 life-cycle assessments covering more than 38,000 farms in 119 countries. Our results include the variation in food production and sourcing that is observed in the review of life-cycle assessments. All environmental indicators showed a positive association with amounts of animal-based food consumed. Dietary impacts of vegans were 25.1% (95% uncertainty interval, 15.1-37.0%) of high meat-eaters (≥100 g total meat consumed per day) for greenhouse gas emissions, 25.1% (7.1-44.5%) for land use, 46.4% (21.0-81.0%) for water use, 27.0% (19.4-40.4%) for eutrophication and 34.3% (12.0-65.3%) for biodiversity. At least 30% differences were found between low and high meat-eaters for most indicators. Despite substantial variation due to where and how food is produced, the relationship between environmental impact and animal-based food consumption is clear and should prompt the reduction of the latter.
Topics: Animals; Humans; Vegans; Diet, Vegetarian; Greenhouse Gases; Meat; Vegetarians; United Kingdom
PubMed: 37474804
DOI: 10.1038/s43016-023-00795-w -
Foods (Basel, Switzerland) Nov 2023The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study...
The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of BB-12, LA-5, and . Plant extracts were fermented at 37 °C for 12 h, with and without sucrose supplementation. The physicochemical and microbiological stability of the extracts was monitored for 28 days at 5 ± 1 °C. The composition of the fermented beverages was subsequently determined. The pH values measured at the beginning and the end of the extracts' fermentation ranged between 6.45 and 7.09, and 4.10 to 4.97, respectively. Acidity indices, expressed as a percentage of lactic acid, ranged from 0.01 to 0.06 g/100 mL at the beginning of the fermentation, and from 0.02 to 0.33 g/100 mL upon fermentation being concluded. Most fermented extracts achieved viable lactic acid bacteria counts exceeding 10 CFU/mL during storage. Sucrose supplementation did not alter the rate of bacterial growth. The findings showed that the complete replacement of dairy ingredients with water-soluble plant extracts is a potential alternative for developing a functional fermented plant-based beverage.
PubMed: 38002186
DOI: 10.3390/foods12224128