Nutritional consequences

Norr, L.C. 1991 Nutritional Consequences of Prehistoric Subsistence Strategies in Lower Central America. PhD dissertation. University of Illinois at Urbana-Champaign. Arm Arbor, MI, University Microfilms. 

The morbidity and mortality that are often associated with human GI helminth infections reflect in part the nutritional consequences of diarrhoea and malabsorption, and the resulting malnutrition that can accentuate the effects of infection by suppressing the protective immune response as well as compromising intestinal repair (Ferguson et al., 1980 Keymer and Tarlton, 1991 Cooper et al, 1992). In experimental rodents the pathology associated with infection is characterized by villus atrophy, crypt hyperplasia, goblet cell hyperplasia and infiltration of the mucosa by a variety of... 

Harnack, L., Stang, J., and Story, M. (1999). Soft drink consumption among US children and adolescents Nutritional consequences. /. Am. Diet. Assoc. 99, 4364 41. 

Cheese contributes to dietary sodium, high levels of which have undesirable nutritional consequences, e.g. hypertension and osteoporosis. 

Experimentation has indicated that, under normal dietary conditions and caldum intake, food phytate is of no nutritional concern in humans. The microbial population of the ruminant also elaborates a phytase enzyme that makes phytate phosphorus readily available in this class of animals. Phytates may be of nutritional consequence for another reason—dietary caldum can be bound in an unavailable, insoluble complex, thereby decreasing the absorption of this element... 

The nutritional consequences of an excess protein diet are the same as those of an excess carbohydrate or excess fat diet lipid biosynthesis and fat deposition. Additionally, the protein amino groups must be detoxified and eliminated. The nutritional consequences of a diet lacking complete protein—that is, one that doesn t supply the essential amino acids in the proportions needed for synthesis of proteins and neurotransmitters—also include excess ammonia generation. In this case, muscle proteins are degraded to supply enough of the limiting essential amino acid. The other amino acids are broken down, with the carbon chains metabolized into carbohydrates (and, potentially lipid). The leftover amino groups must then be eliminated as urea. 

Nutritional Effects Due to the Blockage of Lysine. The most important Maillard reaction in food proteins occurs with the c-amino group of lysine. Since lysine is an essential amino acid, nutritional consequences can be expected. These depend on the chemical structure of the lysine derivatives formed. 

Reactions Nutritional Consequences. Tryptophan is very sensitive to heat treatments and to oxidation by hydrogen peroxide (123, 129,... 

It is possible that the effect of purified cellulose on manganese differs from that of cellulose provided from whole foods. Ranhotra et al. (46) found that products naturally high in cellulose such as wheat bran, soy flour, and vegetable flour reduced availability of iron, while purified cellulose had no effect. Further studies with cellulose in both purified and natural form will be necessary to determine if the reduction in manganese uptake produced by cellulose could lead to adverse nutritional consequences. 

In this paper we describe seme of the factors which influence racemization of amino acid residues in food proteins and discuss toxicological and nutritional consequences of feeding alkali-treated food proteins. 

Munro, H. N. (1978). Nutritional consequences of excess amino acid intake. In "Nutritional Improvement of Food and Feed Proteins", M. Friedman, Ed., Plenum Press, New York, pp. 119-129. 

Competitive mineral-mineral interactions involving chemically similar elements are widespread in nature. Interactions between zinc and iron, and zinc and tin reduce zinc absorption in humans, and pose potential nutritional consequences. Dietary zinc levels may also be of Importance in human copper absorption. Natural foods, alone or in combination, tend to have a balance among minerals, but in the formulation of proprietary vitamin-mineral supplements or Infant foods, there is the potential for creating nutrltionally-signlflcant Imbalances. Little is known about the role of other food components in conditioning these interactions. This question should be a priority for future research. 

Carbonaro, M., Bonomi, F., lametti, S., Cappelloni, M., and Camovale, E., Aggregation of proteins in whey from raw and heat-processed milk Formation of soluble macroaggregates and nutritional consequences, Lebensm. Wiss. TechnoL, 31, 522, 1998. 

In the diet and at the tissue level, ascorbic acid can interact with mineral nutrients. In the intestine, ascorbic acid enhances the absorption of dietary iron and selenium reduces the absorption of copper, nickel, and manganese but apparently has little effect on zinc or cobalt. Ascorbic acid fails to affect the intestinal absorption of two toxic minerals studied, cadmium and mercury. At the tissue level, iron overload enhances the oxidative catabolism of ascorbic acid. Thus, the level of dietary vitamin C can have important nutritional consequences through a wide range of inhibitory and enhancing interactions with mineral nutrients. 

D-Amino Acids in Processed Proteins Their Nutritional Consequences... 

Zein, which is the major protein in corn, was chosen because it contains no lysine. This precluded the formation of LAL during alkali treatment. Therefore, any changes in digestibility or uptake could be attributed to racemization effects alone. Additionally, we were interested in comparing the effects of sodium hydroxide treatment with the effects of calcium hydroxide treatment because lime is used in the preparation of corn meal for use in tortillas. If the traditional lime treatment of com meal is unnecessarily harsh, it could have important nutritional consequences because a large segment of the Mexican population obtains much of their dietary protein in the form of tortillas (22). 

V. C. Sgarbieri, J. Amaya, M. Tanaka, and C. O. Chichester, Nutritional consequences of the Maillard reaction. Amino acid availability from fructose-leucine and fiirctose-tryptophan in the rat, J. Nutr., 103 (1973) 657-663. 

Aumaitre, A., Peiniau, J. and Madec, F. (1995) Digestive adaptation after weaning and nutritional consequences in the piglet. Pig News and Information 16 73N-79N. 

Table 7.3 Potential nutritional consequences of an imbalance or inadequacy of protein and/or energy intake [38]...

Frankel, E.N. Oxidation of polyunsaturated lipids and its nutritional consequences, in Oils-Fats-Lipids 1996) (W.A.M. Castenmiller, Ed.)P.J. Barnes Assoc., Bridgwater, Vol. 2, pp. 265-270. 

This chapter considers the nutritional consequences of polyunsaturated lipids in the diet on free radical reactions in biological systems and diseases. The term lipid peroxidation is now used broadly to include both non-enzymatic and enzymatic oxidative reactions of free fatty acids, phospholipids, triacylglycerols, cholesterol and cholesteryl esters, lipoproteins, proteins,... 

The level of cholesterol in the body is delicately controlled by the number of LDL receptors, which varies according to the intracellular production of cholesterol. When cholesterol is present in blood in excessive amounts, it may lead to metabolic defects with undesirable nutritional consequences. The HDL particles play a vital part in removing excessive free cholesterol, converting it to cholesteryl esters by the action of LCAT and transporting it to the liver. The mechanism of this recognized process termed reverse cholesterol transport is not well established, however. In addition to this mechanism, HDL particles can transport antioxidant enzymes such as acetylhydrolase and paraoxonase, which can break down oxidized lipids and neutralize their proinflammatory effects (see Section E.3). 

PROTEIN-ALKALI REACTIONS CHEMISTRY, TOXICOLOGY, AND NUTRITIONAL CONSEQUENCES... 

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