Nutrition
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There is a significant amount of controversy related to the optimal amount of dietary carbohydrate. This review summarizes the health-related positives and negatives associated with carbohydrate restriction. On the positive side, there is substantive evidence that for many individuals, low-carbohydrate, high-protein diets can effectively promote weight loss. ⋯ LCDs that are high in saturated fat appear to raise low-density lipoprotein cholesterol and may exacerbate endothelial dysfunction. However, for the significant percentage of the population with insulin resistance or those classified as having metabolic syndrome or prediabetes, there is much experimental support for consumption of a moderately restricted carbohydrate diet (i.e., one providing approximately 26%-44 % of calories from carbohydrate) that emphasizes high-quality carbohydrate sources. This type of dietary pattern would likely lead to favorable changes in the aforementioned cardiovascular disease risk factors, while minimizing the potential negatives associated with consumption of the more restrictive LCDs.
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The aim of this study was to evaluate the effects of rice as a carbohydrate source and its molecular mechanisms on insulin resistance induced by a high-fat diet (HFD). ⋯ Rice consumption as a carbohydrate source might potentiate improvements in glucose uptake via AMP-activated protein kinase activation and glucose transporter 4 expression in the skeletal muscles, thereby improving insulin sensitivity.
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Increased fasting serum phosphate within the normal physiological range has been linked to increased cardiovascular risk in prospective epidemiology; increased production of fibroblast growth factor 23, and direct vascular effects of phosphate, may mediate this risk. Although dietary phosphate intake does not clearly influence fasting serum phosphate in individuals with normal renal function, increased phosphate intake can provoke a rise in fibroblast growth factor 23, and in diurnal phosphate levels, and hence may adversely influence vascular health. Dietary phosphate absorption can be moderated by emphasizing plant-based dietary choices (which provide phosphate in less bioavailable forms); avoidance of processed foods containing inorganic phosphate food additives; and by ingestion of phosphate-binder drugs, magnesium supplements, or niacin, which precipitate phosphate or suppress its gastrointestinal absorption. The propensity of dietary phosphate to promote vascular calcification may be opposed by optimal intakes of magnesium, vitamin K, and vitamin D; the latter should also counter the tendency of phosphate to elevate parathyroid hormone.
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Probiotics may improve intestinal health by modulating intestinal microbiota. However, the age-related variation in response to probiotic consumption is understudied. The aim of this study was to determine the effect of oral consumption of Lactobacillus plantarum P-8 (Lp-8) on human intestinal microflora, secretary immunoglobulin A (SIgA), total bile acids (TBAs), and short-chain fatty acids (SCFAs) of different aged adults. ⋯ Lp-8 administration could improve human gastrointestinal health. However, some of these effects were transient and gradually disappeared once the intervention was discontinued. Moreover, the extent of these desirable effects was age-related.
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Attempts have been made to use non-compositional parameters, such as total antioxidant capacity (TAC), determined by assays such as oxygen radical absorbance capacity, ferric-reducing ability of plasma, and trolox-equivalent antioxidant capacity, as surrogate markers for food quality and for monitoring food-related changes in human plasma in dietary intervention studies. Increased TAC of plasma is often indiscriminately, and therefore incorrectly, interpreted as being favorable to human health. ⋯ Many phytochemicals, for example, are poorly absorbed and rapidly metabolized into molecules with altered physicochemical, and therefore biological, properties. Consequently, the use of TAC assays for the in vitro assessment of antioxidant quality of food, which often is employed as a marketing argument or for the assessment of the "wholesomeness" of food, is to be discouraged.