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Crystalline Arthritis
Published in Jason Liebowitz, Philip Seo, David Hellmann, Michael Zeide, Clinical Innovation in Rheumatology, 2023
Uric acid is a human end product of purine degradation derived from exogenous intake, cell turnover, and de novo synthesis. The 2020 ACR gout treatment guidelines recommend limiting alcohol, purines, and high-fructose corn syrup intake as an adjuvant to ULT. However, new studies highlight the pitfalls of overly restricting individual macronutrients. Yokose et al. reason that excessively restricting purine-rich foods may lead to a compensatory increase in carbohydrate and fat intake.19 This, in turn, results in increased insulin resistance, elevated cholesterol levels, and hypertension, contributing to increased cardiovascular (CV) risk.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Macronutrients are nutrients that the body needs in large amounts for the production of energy for body activity. There are three classes of macronutrients: carbohydrates (sugars), proteins and lipids (fats). They can be metabolically processed into cellular energy. Water is also an essential nutrient required in a large amount, but unlike the other macronutrients, it does not yield energy. The energy from macronutrients comes from their chemical bonds (1). This chemical energy is converted into cellular energy that is then utilized to perform work, allowing our bodies to conduct their basic functions such as movement, respiration, excretion, growth and reproduction (1). A unit of measurement of food energy is the calorie. Both carbohydrates and proteins provide 4 kcal/gram, and lipids provide 9 kcal/gram for humans (3).
Potential of Mycochemicals in the Prevention and Control of Microbial Diseases
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
Mushrooms produce many bioactive proteins and peptides such as lectins, which have no enzymatic activity. Mushrooms also produce bioactive proteins, which possess enzymatic activity such as Fungal Immunomodulatory Proteins (FIPs), Ribosome-Inactivating Proteins (RIPs) and laccases (Xu et al. 2011). Proteins are an essential macronutrient to the growth of the human body and maintenance due to its important physiological functions, such as vital performance of hormones and enzyme action. Mushroom proteins usually have a complete essential amino acid profile, which may cover the dietetic requirements, as well as may have certain economic advantages as compared to animal and plant sources (González et al. 2020). Antifungal peptide (pleurostrin) from P. ostreatus exhibited antifungal activity, peptide from Russula paludosa showed antiviral properties, agrocybin (an antifungal peptide) from fresh fruiting bodies of Agrocybe cylindracea.
Energy availability and macronutrient intake in elite male Gaelic football players
Published in Science and Medicine in Football, 2023
Amy McGuire, Giles Warrington, Lorna Doyle
Protein is an essential macronutrient for recovery in all athletes during training and competition to optimise the skeletal muscle adaptive response (van Vliet et al. 2018). In the present study, protein intake was 1.9 ± 0.5 g.kg.day in both PRE and IN, and above the recommended of 1.4–1.7 g.kg.day for team sport athletes (Tarnopolsky 2010). These intakes are in line with previous studies in this population (O’Brien et al. 2019; Renard et al. 2021). It is important to note that one of the goals of PRE is often to increase muscle mass, which requires intakes of 1.6–2.2.kg.day (Stokes et al. 2018); therefore, the current intakes may support this goal, in particular. Furthermore, during periods of LEA in athletes, protein requirements may be increased to ∼1.8–2.7 g.kg.day in order to maintain LBM (Hector and Phillips 2018). In times of LEA, higher quality protein sources such as milk and soy may be advantageous in the preservation of LBM (Hector and Phillips 2018). Furthermore, athletes at risk of LEA, aiming to maintain LBM, may benefit from distributing 4–5 meals containing 20–25 g of high-quality protein throughout the day (Murphy et al. 2015). However, in order to achieve these elevated levels, consumption of another macronutrient may be decreased, which is likely carbohydrates in GF. As mentioned previously, carbohydrate intake should be a priority; therefore, careful planning should be implemented to ensure that all macronutrient requirements are met.
Nutritional intake and its impact on patients with epilepsy: an analytical cross-sectional study
Published in Nutritional Neuroscience, 2022
Rania Shehata Ismail, Nirmeen Adel Kishk, Hoda Ibrahim Rizk, Thanaa El-Kholy, Lamiaa M. Abd El-Maoula, Ola Ibrahim El-Desoky, Shaimaa Shaheen, Enji El-Sawy
There are conflicting data regarding whether decreases or increases in bioenergetic substrates are favorable for seizure control [15]. Our study participants had unbalanced macronutrient intake characterized by over-intake of carbohydrates and proteins (approximately 1 and 0.3 times higher than recommended, respectively), while fat intake was optimum to recommended levels. This signifies that these patients had a high carbohydrate-to-fat ratio. This disturbed ratio could lead to improper seizure control, but, unfortunately, no statistically significant difference was found between controlled and uncontrolled patients regarding the mean and median of macronutrient daily intake. This was in accordance with a Brazilian study carried out by de Azevedo Fernandez et al. [2] who found elevated carbohydrate and protein intake in people with epilepsy (approximately 2 and 4 times higher than recommended, respectively). Contrary to our results, they found that the daily intake of monounsaturated and polyunsaturated fatty acids, such as omega 3 and 6, was below recommended levels, whereas saturated fatty acid intake was significantly higher than recommended guidelines. In agreement with our results, they did not find significant differences in food intake between patients with controlled versus uncontrolled seizures.
Mycotoxins and mycotoxigenic fungi in aquaculture and seafood: a review and new perspective
Published in Toxin Reviews, 2022
Adel Mirza Alizadeh, Amin Mousavi Khaneghah, Hedayat Hosseini
Compared to the meat of other terrestrial animals, fish and seafood are rich sources of macronutrients, including protein and fatty acids that are primarily long-chain omega-3 and micronutrients such as vitamins and many vital minerals and trace elements (Hosseini et al. 2004; Tacon and Metian 2013). Hence, aquaculture products may be an integral part of the human diet. According to the COFI (FAO Committee on Fisheries) statement for sustainable fisheries and aquaculture in 2021, fisheries and aquaculture offer roughly 20% of the world's daily animal-based protein-rich diets to 3.3 billion people (FAO 2021). In 2018, global seafood and aquaculture, which includes a range of fish, mostly aquatic crustaceans like crabs, lobsters, shrimp, or barnacles, shellfish, and marine creatures other than mammals, reached a total of 179 million tons. All but 22 million tons of this total (primarily for processing food products like fish meal, aquafeed powder, and fish oil, as well as other non-food applications) are destined for human consumption. According to an FAO report published in 2018, aquaculture can produce approximately 51.3 million tons of fisheries and marine animals via inland water natural resources (such as rivers, lakes, and fish farms), accounting for a significant portion (62.5%) of the world's seafood (FAO 2020). As a result, the FAO released its biennial publication entitled the "State of the World Fisheries and Aquaculture" (SOFIA) that the average consumption of seafood has increased to 20.5 kg per capita in 2020 (FAO 2020).