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Food & Function Mar 2024: To determine the impact of dietary protein intake and protein sources on all-cause and cardiovascular mortality of selective glomerular hypofiltration syndrome (SGHS)...
: To determine the impact of dietary protein intake and protein sources on all-cause and cardiovascular mortality of selective glomerular hypofiltration syndrome (SGHS) patients. : This study recruited participants from the National Health and Nutrition Examination Survey (NHANES) conducted between 1999 and 2004. Cox proportional hazard models and competing risk models were employed to investigate the effects of dietary protein intake and protein sources on all-cause and cardiovascular mortality in SGHS patients. Additionally, Cox regression models utilizing restricted cubic splines (RCS) were used to explore potential non-linear associations. : Over a median follow-up period of 204 months, 20.71% (449/2168) participants died, with 5.40% (117/2168) experiencing cardiovascular mortality. In the fully adjusted model, participants with the highest dietary protein intake (Q4, ≥107.13 g d) exhibited a 40% reduced risk of all-cause mortality (HR: 0.60, 95% CI: 0.39 to 0.94) and an 88% reduced risk of cardiovascular mortality (HR: 0.12, 95% CI: 0.04 to 0.35) compared to those with the lowest dietary protein intake (Q1, < 57.93 g d). Notably, non-red meat protein sources were found to reduce the risk of all-cause and cardiovascular mortality, whereas no significant association was observed with red meat consumption. : Adequate dietary protein intake has been linked to a decreased risk of all-cause and cardiovascular mortality in individuals with selective glomerular hypofiltration syndromes. This protective effect seems to be primarily associated with protein obtained from non-red meat sources.
Topics: Humans; Dietary Proteins; Nutrition Surveys; Risk Factors; Diet; Cardiovascular Diseases; Kidney Diseases
PubMed: 38363105
DOI: 10.1039/d3fo03212d -
The Journal of Nutrition Dec 2021Relative levels of dietary protein and carbohydrate intake influence microbiota and their functional capabilities, but the effect has not been well documented in cats.
BACKGROUND
Relative levels of dietary protein and carbohydrate intake influence microbiota and their functional capabilities, but the effect has not been well documented in cats.
OBJECTIVES
The impact of 3 foods with different protein:carbohydrate ratios on the gut microbiota and functional attributes in healthy adult cats was evaluated.
METHODS
Male and female cats (n = 30; mean age: 5.1 y; mean body weight: 5.26 kg) were fed 1 of 3 foods [P28 (28.3% protein, dry matter basis), P35 (35.1%), and P55 (54.8%)] for 90 d in a Williams Latin Square design. Each food had a 1:1 ratio of animal (dried chicken) to plant (pea) protein; protein replaced carbohydrate as protein level increased. Fecal microbiota and their functional capability were assessed with 16S sequencing and the Kyoto Encyclopedia of Genes and Genomes database, respectively.
RESULTS
Fecal pH, ammonia, and branched-chain fatty acids (BCFAs) were higher when cats consumed P55 food than when they consumed P28 and P35. Clear separation of samples between P28 and P55 based on bacterial genera was observed, with partitioning into saccharolytic and proteolytic functions, respectively. Significantly higher α diversity was seen with P55 than with P28 and P35. Amino acid metabolism, mucin foraging pathways, and urea metabolism were higher with P55 than with P28, whereas feces from cats fed P28 had higher concentrations of carbohydrate-active enzymes and enzymes involved in SCFA pathways than with P55. Bacterial genera that showed positive associations with amino acid catabolism also showed positive associations with mucin degradation.
CONCLUSIONS
Despite higher protein digestibility and less protein arriving to the colon, when healthy adult cats consumed the highest level of protein (P55), their gut microbiota exhibited higher mucin glycan foraging and amino acid metabolism, leading to higher fecal pH, ammonia, and BCFAs. This is likely due to lower availability of carbohydrate substrates and dietary fiber as protein replaced carbohydrate in the food.
Topics: Animals; Cats; Diet; Dietary Fiber; Dietary Proteins; Digestion; Feces; Female; Gastrointestinal Microbiome; Male
PubMed: 34587256
DOI: 10.1093/jn/nxab308 -
Endocrinology Mar 2020The ability to respond to variations in nutritional status depends on regulatory systems that monitor nutrient intake and adaptively alter metabolism and feeding... (Review)
Review
The ability to respond to variations in nutritional status depends on regulatory systems that monitor nutrient intake and adaptively alter metabolism and feeding behavior during nutrient restriction. There is ample evidence that the restriction of water, sodium, or energy intake triggers adaptive responses that conserve existing nutrient stores and promote the ingestion of the missing nutrient, and that these homeostatic responses are mediated, at least in part, by nutritionally regulated hormones acting within the brain. This review highlights recent research that suggests that the metabolic hormone fibroblast growth factor 21 (FGF21) acts on the brain to homeostatically alter macronutrient preference. Circulating FGF21 levels are robustly increased by diets that are high in carbohydrate but low in protein, and exogenous FGF21 treatment reduces the consumption of sweet foods and alcohol while alternatively increasing the consumption of protein. In addition, while control mice adaptively shift macronutrient preference and increase protein intake in response to dietary protein restriction, mice that lack either FGF21 or FGF21 signaling in the brain fail to exhibit this homeostatic response. FGF21 therefore mediates a unique physiological niche, coordinating adaptive shifts in macronutrient preference that serve to maintain protein intake in the face of dietary protein restriction.
Topics: Animals; Brain; Dietary Carbohydrates; Dietary Proteins; Feeding Behavior; Fibroblast Growth Factors; Homeostasis; Nutrients
PubMed: 32047920
DOI: 10.1210/endocr/bqaa019 -
Nutrition Research Reviews Dec 2023The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments such as heating, gelling and enzymatic... (Review)
Review
The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments such as heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts, e.g. on muscle synthesis and glucose homeostasis.This review examines evidence that industrial and domestic food processing modify the kinetics of amino acid release and absorption following a protein-rich meal. It focuses on studies that used compositionally-matched test meals processed in different ways.Food processing at extremely high temperature at alkaline pH and/or in the presence of reducing sugars can modify amino acid sidechains, leading to loss of bioavailability. Some protein-rich food ingredients are deliberately aggregated, gelled or hydrolysed during manufacture. Hydrolysis accelerates protein digestion/absorption and increases splanchnic utilisation. Aggregation and gelation may slow or accelerate proteolysis in the gut, depending on the aggregate/gel microstructure.Milk, beef and eggs are heat processed prior to consumption to eliminate pathogens and improve palatability. The temperature and time of heating affect protein digestion and absorption rates, and effects are sometimes non-linear. In light of a dietary transition away from animal proteins, more research is needed on how food processing affects digestion and absorption of non-animal proteins.Food processing modifies the microstructure of protein-rich foods, and thereby alters protein digestion and absorption kinetics in the stomach and small intestine. Exploiting this principle to optimise metabolic outcomes requires more human clinical trials in which amino acid absorption rates are measured and food microstructure is explicitly considered, measured and manipulated.
Topics: Animals; Cattle; Humans; Proteolysis; Digestion; Amino Acids; Dietary Proteins; Food Handling
PubMed: 36522674
DOI: 10.1017/S0954422422000245 -
Current Opinion in Clinical Nutrition... Jan 2021
Topics: Amines; Amino Acids; Dietary Proteins; Humans
PubMed: 33323716
DOI: 10.1097/MCO.0000000000000702 -
Current Opinion in Clinical Nutrition... Jan 2024This review underscores recent advancements in the role of protein and amino acid nutrition on cognitive health. Given the escalating prevalence of neurodegenerative... (Review)
Review
PURPOSE OF REVIEW
This review underscores recent advancements in the role of protein and amino acid nutrition on cognitive health. Given the escalating prevalence of neurodegenerative disorders, particularly Alzheimer's disease, it is essential to understand nonpharmaceutical interventions that could potentially counteract their development and progression.
RECENT FINDINGS
Emerging research indicates that moderate protein intake may offer protective benefits against dementia. Studies also emphasize the importance of considering not just the quantity, but also the quality and source of dietary protein. The role of essential amino acids in nutrition is gaining attention in the field of cognitive health. Moreover, plasma-free amino acid concentrations, particularly branched-chain amino acids, are being explored as potential biomarkers for cognitive health and Alzheimer's disease. Mechanistic studies suggest that proteins and amino acids help maintain neuronal integrity, reduce inflammation, and support muscle retention, all essential factors for cognitive health.
SUMMARY
Recent findings emphasize the complex relationship between protein, amino acids, and cognitive health, highlighting the potential of dietary interventions in warding off neurodegenerative diseases. Given the observational nature of these findings, further interventional and longitudinal studies are needed to ascertain causality and elucidate the mechanisms involved.
Topics: Humans; Alzheimer Disease; Amino Acids; Cognition; Nutritional Status; Dietary Proteins
PubMed: 37874047
DOI: 10.1097/MCO.0000000000000987 -
Current Nutrition Reports Dec 2019The purpose of this review is to provide background on the present literature regarding the utility and effectiveness of protein supplements, including protein source... (Review)
Review
PURPOSE OF REVIEW
The purpose of this review is to provide background on the present literature regarding the utility and effectiveness of protein supplements, including protein source and nutrient timing.
RECENT FINDINGS
In the setting of adequate dietary protein consumption, research suggests some benefit particularly in sport or exercise activities. Protein supplements command a multi-billion-dollar market with prevalent use in sports. Many individuals, including athletes, do not consume optimal dietary protein on a daily basis. High-protein diets are remarkably safe in healthy subjects, especially in the short term. Some objective outcomes are physiologic and may not translate to clinically relevant outcomes. Athletes should, however, consider long-term implications when consuming high quantities of protein in dietary or supplement form.
Topics: Athletes; Athletic Performance; Body Composition; Databases, Factual; Dietary Proteins; Dietary Supplements; Energy Metabolism; Humans; Nutrients; Physical Education and Training; Sports
PubMed: 31713177
DOI: 10.1007/s13668-019-00293-1 -
Obesity (Silver Spring, Md.) Aug 2023Weight loss of ≥10% improves glucose control and may remit type 2 diabetes (T2D). High-protein (HP) diets are commonly used for weight loss, but whether protein... (Randomized Controlled Trial)
Randomized Controlled Trial
OBJECTIVE
Weight loss of ≥10% improves glucose control and may remit type 2 diabetes (T2D). High-protein (HP) diets are commonly used for weight loss, but whether protein sources, especially red meat, impact weight loss-induced T2D management is unknown. This trial compared an HP diet including beef and a normal-protein (NP) diet without red meat for weight loss, body composition changes, and glucose control in individuals with T2D.
METHODS
A total of 106 adults (80 female) with T2D consumed an HP (40% protein) diet with ≥4 weekly servings of lean beef or an NP (21% protein) diet excluding red meat during a 52-week weight loss intervention. Body weight, body composition, and cardiometabolic parameters were measured before and after intervention.
RESULTS
Weight loss was not different between the HP (-10.2 ± 1.6 kg) and NP (-12.7 ± 4.8 kg, p = 0.336) groups. Both groups reduced fat mass and increased fat-free mass percent. Hemoglobin A1c, glucose, insulin, insulin resistance, blood pressure, and triglycerides improved, with no differences between groups.
CONCLUSIONS
The lack of observed effects of dietary protein and red meat consumption on weight loss and improved cardiometabolic health suggests that achieved weight loss, rather than diet composition, should be the principal target of dietary interventions for T2D management.
Topics: Animals; Cattle; Adult; Humans; Female; Obesity; Blood Glucose; Diabetes Mellitus, Type 2; Diet; Weight Loss; Body Composition; Cardiovascular Diseases; Dietary Proteins
PubMed: 37475689
DOI: 10.1002/oby.23815 -
Nutrients Aug 2020High protein intake can increase glomerular filtration rate (GFR) in response to excretory overload, which may exacerbate the progression of kidney disease. However, the...
High protein intake can increase glomerular filtration rate (GFR) in response to excretory overload, which may exacerbate the progression of kidney disease. However, the direct association between glomerular hemodynamic response at the single-nephron level and dietary protein intake has not been fully elucidated in humans. In the present study, we evaluated nutritional indices associated with single-nephron GFR (SNGFR) calculated based on corrected creatinine clearance (SNGFR). We retrospectively identified 43 living kidney donors who underwent enhanced computed tomography and kidney biopsy at the time of donation at Jikei University Hospital in Tokyo from 2007 to 2018. Total nephron number was estimated with imaging-derived cortical volume and morphometry-derived glomerular density. SNGFR was calculated by dividing the corrected creatinine clearance by the number of non-sclerosed glomeruli (Nglom). The mean (± standard deviation) Nglom/kidney and SNGFR were 685,000 ± 242,000 and 61.0 ± 23.9 nL/min, respectively. SNGFR was directly associated with estimated protein intake/ideal body weight ( = 0.005) but not with body mass index, mean arterial pressure, albumin, or sodium intake. These findings indicate that greater protein intake may increase SNGFR and lead to glomerular hyperfiltration.
Topics: Cohort Studies; Dietary Proteins; Female; Glomerular Filtration Rate; Humans; Kidney; Living Donors; Male; Middle Aged; Nephrons; Retrospective Studies; Tokyo; Tomography, X-Ray Computed
PubMed: 32842498
DOI: 10.3390/nu12092549 -
Food Chemistry Jul 2022Keratin derived protein (KDP) was extracted from sheep wool using high pressure microwave technology and food acids and investigated for its potential as a novel dietary...
Keratin derived protein (KDP) was extracted from sheep wool using high pressure microwave technology and food acids and investigated for its potential as a novel dietary protein. The proximate composition, amino acid profile, element profile, in vitro cytotoxicity and digestibility of KDP were evaluated. Nutritive effects of KDP at 50% dietary supplementation were compared with a casein-based diet in a growing rat model for 95 days. Results indicate KDP to be rich in protein (86%), amino acid cysteine (8.8 g/100 g) and element selenium (0.29 μg/g). KDP was non-cytotoxic in vitro at ≤ 2 mg/mL concentration. There were no differences in the rat's weight gain compared to the control group (P > 0.05). Overall, the inclusion of the KDP in the diet was an effective substitute for casein protein at 50% and KDP has the potential to be used in the food industry as a novel dietary protein, free of fat and carbohydrate.
Topics: Amino Acids; Animal Feed; Animals; Caseins; Diet; Dietary Proteins; Keratins; Nutritive Value; Rats; Sheep; Wool
PubMed: 35183955
DOI: 10.1016/j.foodchem.2022.132436