Nutrition and Metabolic Factors
Michael H. Stone, Timothy J. Suchomel, W. Guy Hornsby, John P. Wagle, Aaron J. Cunanan in Strength and Conditioning in Sports, 2023
The biological value (BV) of a protein is a measure of the absorption and utilization of a protein. If the BV of a protein is higher, more nitrogen is absorbed, used, and retained, making proteins with higher BV those that can better promote greater levels of tissue remodeling and muscle gains. Protein synthesis (anabolism) in humans requires approximately 22 distinct amino acids, nine of which are classified as essential amino acids (EAA) in adults. Essential amino acids are defined as those that cannot be synthesized within the human body and must instead be consumed within an individual’s diet (Table 4.3). In contrast, nonessential amino acids can be synthesized from other substances, such as carbohydrate, assuming an adequate nitrogen source (such as other amino acids) has been made available. Regarding various food sources that supply EAA, some dietary proteins have been classified as either complete or incomplete proteins. Complete proteins are those that contain all the EAA needed for the synthesis of human tissue and have a high BV. Many of these proteins are typically found in animal sources and products such as red meat, dairy products, eggs, fish, and fowl. In contrast, incomplete proteins are those that contain very low amounts of one or more EAA. These proteins generally originate from plant sources and include nuts, grains, legumes, and seeds. However, it should be noted that the quantity of protein available in some plant sources (e.g., beans) is relatively high and may partially offset the lower BV that is typical of incomplete proteins.
Personalization of Nutrition Advice
David Heber, Zhaoping Li in Primary Care Nutrition, 2017
Proteins containing all the essential amino acids and nonessential amino acids in proper amounts are called complete, while proteins missing some essential amino acids are called incomplete. Two incomplete proteins, such as those found in corn and beans or rice and beans, can be combined to produce a mixed protein with higher protein quality. The original biological value tables found in many nutrition textbooks were assessed in animals and did not evaluate digestibility, leading to the impression that soy protein, the highest-quality protein in the plant world, had a biological value of 73 compared with egg white, which has a value of 100. The protein digestibility-corrected amino acid score (PDCAAS) has been adopted by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) as the preferred method for the measurement of the protein value in human nutrition. The method is based on comparison of the concentration of the first limiting essential amino acid in the test protein with the concentration of that amino acid in a reference scoring pattern. This scoring pattern is derived from the essential amino acid requirements of the preschool-aged child. The chemical score obtained in this way is corrected for true digestibility of the test protein. PDCAAS values higher than 100% are not accepted as such but are truncated to 100%. Using this method, soy protein, whey protein, and egg white all have a biological value of 100% (Schaafsma 2005).
How Can We Sustain the Demand for Eggs?
Joyce D’Silva, John Webster in The Meat Crisis, 2017
The demand for eggs is unlikely to reduce in the foreseeable future. Eggs provide humans with versatile, convenient and affordable nutrients, including protein of high biological value. Moreover, with a high food conversion ratio, hens compete less with humans for resources than other animals, particularly beef cattle, when grains are used as the main part of their diet. Yet in many countries humans are dictating cage-free systems without being prepared to pay any more for their eggs. Several studies have indicated that egg production from alternative systems costs more, with a recent estimate by Matthews and Sumner (2015) finding total costs in aviaries to be 36 per cent and for furnished cages 13 per cent higher than for conventional cages, but operating costs of furnished cages were only about 4 per cent higher than conventional cages. In the UK the margins for free-range eggs have reduced in recent years owing to retailer competition. The response of industry has been to move towards houses accommodating more birds – 32,000 is now common whereas a few years ago 8,000 was typical. Concurrently there seems to be a reduction in the contact time of those caring for the birds. Yet we have evidence that the skill, commitment and attention to detail of both managers and stockmen/women is crucial to the success of any flock both financially and in terms of bird welfare. For example a high uptake of measures such as provision of additional foraging materials reduces the incidence of injurious pecking and of mortality (Lambton et al., 2013).
Dietary intake of HIV-seropositive clients attending Longisa County Hospital Comprehensive Care Clinic, Bomet County, Kenya
Published in South African Journal of Clinical Nutrition, 2020
Kenneth Kipngeno Tonui, Eunice Njogu, Agatha Christine Onyango
According to the WHO,1 HIV-seropositive adults require approximately 50% to 100% more proteins than non-HIV-infected adults. Irregular consumption of legumes, meats, eggs and fish by the HIV-seropositive respondents in the current study meant that the protein needs were rarely met. As such, the respondents were more predisposed to protein energy malnutrition. The most frequently consumed source of protein was milk. While it is true that milk is a high biological value protein (animal-based protein), there is always the need to complement plant and animal proteins to enhance the nutritional status of an individual. The most probable reason for reduced consumption of proteins by the respondents is the reduced production of such foods in the study area. The commonly consumed staple food crop in the study location (Bomet County) is maize,8 which is milled into flour and consumed as porridge. In addition, beans are grown in this area. On another note, irregular consumption of certain protein types such as fish by the respondents is a result of cultural norms, whereby fish is not considered as a food by the Kalenjin and Maasai cultures whose members are the major residents in the areas surrounding the study setting.9,10
Egg Consumption in Relation to Glioma: A Case–Control Study
Published in Nutrition and Cancer, 2019
Azadeh Aminianfar, Mehdi Shayanfar, Minoo Mohammad-Shirazi, Giuve Sharifi, Ahmad Esmaillzadeh
Egg contains high biological value proteins and is a cheaper source of protein than other sources of animal proteins. This is particularly important in developing countries. On the other hand people in these countries are highly exposed to chemical and environmental pollutions that can raise the risk of brain cancer. So the study on egg consumption and brain cancer seems to be important in developing countries and might add new information to the field. We hypothesized that egg intake, through providing cholesterol, choline and many other nutrients, might be associated with reduced risk of glioma. We, therefore, aimed to explore the association between egg consumption and risk of glioma in a case–control study in adults in Iran.
Oral Nutritional Supplementation in Cancer Patients Who Were Receiving Chemo/Chemoradiation Therapy: A Multicenter, Randomized Phase II Study
Published in Nutrition and Cancer, 2021
Adilson Aparecido Faccio, Cecilia Helena Peinado de Sampaio Mattos, Evandro Airton Sordi dos Santos, Natael Ribeiro Malta Neto, Raquel Pedro Moreira, Hellin dos Santos, Ana Paula Monnerat Celes
One of the objectives of this trial was to assess the tolerance of oncologic patients to specialized supplement during a specific treatment phase (chemotherapy or chemoradiotherapy). This period is critical in the nutrition of these patients because AEs associated with these treatments contribute to the development or worsening of cachexia, in addition to the previously mentioned effects correlated to the tumor and interference with metabolism and energy balance. Aversion to the protein sources of high biological value (e.g., meat), the occurrence of nausea, vomiting, hyporexia and dysgeusia is often reported and has a direct negative impact on food ingestion and, consequently, on nutritional status.
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