Authors: Dimitra Rafailia Bakaloudi, Afton Halloran, Holly L Rippin...

BACKGROUND

Vegan diets, where animal- and all their by-products are excluded from the diet, have gained popularity, especially in the last decade. However, the evaluation of this type of diet has not been well addressed in the scientific literature. This study aimed to investigate the adequacy of vegan diets in European populations and of their macro- and micronutrient intakes compared to World Health Organization recommendations.

METHODS

A systematic search in PubMed, Web of Science, IBSS, Cochrane library and Google Scholar was conducted and 48 studies (12 cohorts and 36 cross-sectional) were included.

RESULTS

Regarding macronutrients, vegan diets are lower in protein intake compared with all other diet types. Veganism is also associated with low intake of vitamins B, Niacin (B), B, D, iodine, zinc, calcium, potassium, selenium. Vitamin B intake among vegans is significantly lower (0.24-0.49 μg, recommendations are 2.4 μg) and calcium intake in the majority of vegans was below recommendations (750 mg/d). No significant differences in fat intake were observed. Vegan diets are not related to deficiencies in vitamins A, B, Β, C, E, iron, phosphorus, magnesium, copper and folate and have a low glycemic load.

CONCLUSIONS

Following a vegan diet may result in deficiencies in micronutrients (vitamin B, zinc, calcium and selenium) which should not be disregarded. However, low micro- and macronutrient intakes are not always associated with health impairments. Individuals who consume a vegan diet should be aware of the risk of potential dietary deficiencies.

Topics: Adolescent; Adult; Aged; Diet, Vegan; Europe; Female; Humans; Male; Middle Aged; Nutrients; Nutritive Value; Vitamins; Young Adult

PubMed: 33341313
DOI: 10.1016/j.clnu.2020.11.035

Review

Authors: Dae Yong Yi, Su Yeong Kim

Human breast milk (HBM) is not only an indispensable source of nutrients for early human growth and development, supplying components that support infant growth and development, but also contains various essential immunologic components with anti-infectious activities and critical roles in the formation of immunity. It is also known that HBM contains its own unique microbiome, including beneficial, commensal, and potentially probiotic bacteria, that can contribute to infant gut colonization. In addition, HBM-derived extracellular vesicles, exosomes, and microRNA are attracting increasing interest for their potential to transfer to the infant and their role in infant development. In this article, we examine some of the various constituents in HBM and review the evidence supporting their associated health effects and their potential applications in human health.

Topics: Child Development; Female; Health Status; Humans; Immune System; Infant; Infant, Newborn; MicroRNAs; Microbiota; Milk, Human; Nutritive Value

PubMed: 34578971
DOI: 10.3390/nu13093094

Review

Authors: Courtney Davis, Janet Bryan, Jonathan Hodgson...

Numerous studies over several decades suggest that following the Mediterranean diet (MedDiet) can reduce the risk of cardiovascular disease and cancer, and improve cognitive health. However, there are inconsistencies among methods used for evaluating and defining the MedDiet. Through a review of the literature, we aimed to quantitatively define the MedDiet by food groups and nutrients. Databases PubMed, MEDLINE, Science Direct, Academic Search Premier and the University of South Australia Library Catalogue were searched. Articles were included if they defined the MedDiet in at least two of the following ways: (1) general descriptive definitions; (2) diet pyramids/numbers of servings of key foods; (3) grams of key foods/food groups; and (4) nutrient and flavonoid content. Quantity of key foods and nutrient content was recorded and the mean was calculated. The MedDiet contained three to nine serves of vegetables, half to two serves of fruit, one to 13 serves of cereals and up to eight serves of olive oil daily. It contained approximately 9300 kJ, 37% as total fat, 18% as monounsaturated and 9% as saturated, and 33 g of fibre per day. Our results provide a defined nutrient content and range of servings for the MedDiet based on past and current literature. More detailed reporting amongst studies could refine the definition further.

Topics: Diet, Mediterranean; Feeding Behavior; Humans; Nutritive Value; Research Design

PubMed: 26556369
DOI: 10.3390/nu7115459

Review

Authors: Paula Manuela de Castro Cardoso Pereira, Ana Filipa dos Reis Baltazar Vicente

Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The present review attempts to sum up meats role and importance in human nutrition as well as examine some pejorative beliefs about meat consumption. Meat is a valuable source of high biological value protein, iron, vitamin B12 as well as other B complex vitamins, zinc, selenium and phosphorus. Fat content and fatty acid profile, a constant matter of concern when referring to meat consumption, is highly dependent on species, feeding system as well as the cut used. Pork meat can have the highest fat content but poultry skin is not far behind. It is also crucial to distinguish meat cuts from other meat products especially regarding its association with disease risk. As in other dietary components, moderation is advisable but meat has been shown to be an important component of a balanced diet.

Topics: Animals; Attitude to Health; Diet; Dietary Fats; Food Safety; Humans; Meat; Micronutrients; Nutritive Value

PubMed: 23273468
DOI: 10.1016/j.meatsci.2012.09.018

Review

Authors: Marcelina Radziszewska, Joanna Smarkusz-Zarzecka, Lucyna Ostrowska...

Irritable Bowel Syndrome (IBS) is a chronic, recurrent functional disorder of the intestine diagnosed based on the Rome IV criteria. Individuals suffering from IBS often associate the severity of their symptoms with the food they consume, leading them to limit the variety of foods they eat and seek information that could help them determine the appropriate selection of dietary items. Clear nutritional recommendations have not been established thus far. NICE recommends a rational approach to nutrition and, if necessary, the short-term implementation of a low FODMAP diet. Currently, the FODMAP diet holds the greatest significance among IBS patients, although it does not yield positive results for everyone affected. Other unconventional diets adopted by individuals with IBS lack supporting research on their effectiveness and may additionally lead to a deterioration in nutritional status, as they often eliminate foods with high nutritional value. The role of physical activity also raises questions, as previous studies have shown its beneficial effects on the physical and mental well-being of every individual, and it can further help alleviate symptoms among people with IBS. Supplementation can be a supportive element in therapy. Attention is drawn to the use of probiotics, vitamin D, and psyllium husk/ispaghula. This review aims to analyze the existing scientific research to determine the impact of various food items, physical activity, and dietary supplementation with specific components through dietary supplements on the course of IBS.

Topics: Humans; Nutritional Status; Irritable Bowel Syndrome; Exercise; Nutritive Value; Dietary Supplements

PubMed: 37630852
DOI: 10.3390/nu15163662

Authors: Naomi K Fukagawa, Lewis H Ziska

Rice, a staple food for more than half of the world's population, is grown in >100 countries with 90% of the total global production from Asia. Although there are more than 110,000 cultivated varieties of rice that vary in quality and nutritional content, after post-harvest processing, rice can be categorized as either white or brown. Regional and cultural preferences as well as need for stability during storage and transport are the final determinants of market availability and final consumption. In addition to calories, rice is a good source of magnesium, phosphorus, manganese, selenium, iron, folic acid, thiamin and niacin; but it is low in fiber and fat. Although brown rice is promoted as being "healthier" because of bioactive compounds, including minerals and vitamins not present in white rice after polishing, white rice is more widely consumed than brown. This is for several reasons, including cooking ease, palatability, and shelf life. Polished rice has a higher glycemic load and may impact glucose homeostasis but when combined with other foods, it can be considered part of a "healthy" plate. With the projected increase in the global population, rice will remain a staple. However, it will be important to encourage intake of the whole grain (brown rice) and to identify ways to harness the phytonutrients that are lost during milling. Furthermore, as the world faces environmental challenges, changing demographics and consumer demands, farmers, healthcare providers, food manufacturers and nutritionists must work collaboratively to assure adequate supply, nutritional integrity and sustainability of rice production systems globally.

Topics: Food Supply; Global Health; Humans; Nutritive Value; Oryza

PubMed: 31619630
DOI: 10.3177/jnsv.65.S2

Authors: Malcolm Watford, Guoyao Wu

Proteins are polymers of amino acids linked via α-peptide bonds. They can be represented as primary, secondary, tertiary, and even quaternary structures, but from a nutritional viewpoint only the primary (amino acid) sequence is of interest. Similarly, although there are many compounds in the body that can be chemically defined as amino acids, we are only concerned with the 20 canonical amino acids encoded in DNA, plus 5 others-ornithine, citrulline, γ-aminobutyrate, β-alanine, and taurine-that play quantitatively important roles in the body. We consume proteins, which are digested in the gastrointestinal tract, absorbed as small peptides (di- and tripeptides) and free amino acids, and then used for the resynthesis of proteins in our cells. Additionally, some amino acids are also used for the synthesis of specific (nonprotein) products, such as nitric oxide, polyamines, creatine, glutathione, nucleotides, glucosamine, hormones, neurotransmitters, and other factors. Again, such functions are not quantitatively important for most amino acids, and the bulk of amino acid metabolism is directly related to protein turnover (synthesis and degradation). For an individual in nitrogen balance, an amount of protein equal to that of the daily protein (nitrogen) intake is degraded each day with the nitrogen being excreted as urea and ammonia (with limited amounts of creatinine and uric acid). The carbon skeletons of the amino acids degraded to urea and ammonia are recovered through gluconeogenesis or ketone synthesis, or oxidized to carbon dioxide. Of the 20 amino acids present in proteins, 9 are considered nutritionally indispensable (essential) in adult humans because the body is not able to synthesize their carbon skeletons. These 9 amino acids are leucine, valine, isoleucine, histidine, lysine, methionine, threonine, tryptophan, and phenylalanine. In addition, 2 others are made from their indispensable precursors: cysteine from methionine, and tyrosine from phenylalanine. Although arginine is needed in neonates, it appears that adults, with the possible exceptions of pregnancy in females and spermatogenesis in males, can synthesize sufficient arginine to maintain a nitrogen balance. The others, glutamate, glutamine, aspartate, asparagine, serine, glycine, proline, and alanine, can all be synthesized from glucose and a suitable nitrogen source. Under some conditions, glutamine, glutamate, glycine, proline, and arginine may be considered as conditionally indispensable, meaning that the body is not capable of synthesizing them in sufficient quantities for a specific physiologic or pathologic condition (1). Thus, any discussion of dietary protein must consider not only quantity but also quality (ratio of indispensable amino acids).

Topics: Adult; Amino Acids; Amino Acids, Essential; Dietary Proteins; Dietary Supplements; Female; Humans; Male; Nutritive Value; Pregnancy

PubMed: 30060014
DOI: 10.1093/advances/nmy027

Authors: Seiichiro Aoe

Many articles and manuscripts focusing on the structure, function, mechanism of action, and effects of β-glucan have been published recently [...].

Topics: Dietary Fiber; Food Analysis; Health Promotion; Humans; Nutritive Value; beta-Glucans

PubMed: 35010971
DOI: 10.3390/nu14010096

Review

Authors: Bartosz Kulczyński, Joanna Kobus-Cisowska, Maciej Taczanowski...

Chia () is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.

Topics: Antioxidants; Fatty Acids; Humans; Nutritive Value; Salvia; Seeds

PubMed: 31159190
DOI: 10.3390/nu11061242

Review

Authors: A M Salter

Meat represents an important source of high-quality dietary protein for a large proportion of the global population. In addition, red meat, in particular, significantly contributes to the intake of a wide range of micronutrients, including iron, zinc, selenium, vitamin D and vitamin B12. While these nutrients can be supplied in sufficient amounts by consumption of a range of fruit and vegetables, in many developing countries, where the availability of such foods may be limited, access to meat often protects against malnutrition and improves child cognitive development. Excessive consumption of meat and meat products is often associated with overconsumption of energy and fat, resulting in excess weight, obesity and an increased risk of chronic diseases, such as cardiovascular disease and type 2 diabetes. In addition, certain components of fresh and processed red meat may further increase the risk of these diseases and predispose the consumer to cancer, particularly colorectal cancer. In the face of population growth and global warming, there is increasing concern about the sustainability of farm animal production. Thus, while a modest intake of meat represents an important strategy to avoid essential nutrient deficiencies, limiting its intake can reduce the development of a range of chronic diseases and could have significant beneficial effects on global food security.

Topics: Animals; Diet; Food Supply; Global Health; Humans; Meat; Nutritional Physiological Phenomena; Nutritive Value

PubMed: 30209430
DOI: 10.20506/rst.37.1.2739