The American journal of clinical nutrition
-
Review
Holotranscobalamin, a marker of vitamin B-12 status: analytical aspects and clinical utility.
Approximately one-quarter of circulating cobalamin (vitamin B-12) binds to transcobalamin (holoTC) and is thereby available for the cells of the body. For this reason, holoTC is also referred to as active vitamin B-12. HoloTC was suggested as an optimal marker of early vitamin B-12 deficiency >20 y ago. ⋯ In addition, holoTC is part of the CobaSorb test and therefore useful for assessment of vitamin B-12 absorption. Clinical studies that compare the ability of holoTC and vitamin B-12 to identify individuals with vitamin B-12 deficiency (elevated concentration of methylmalonic acid) suggest that holoTC performs better than total vitamin B-12. To date, holoTC has not been used for population-based assessments of vitamin B-12 status, but we suggest that holoTC is a better marker than total vitamin B-12 for such studies.
-
Uncertainty exists regarding the effects of iron supplementation on neurodevelopmental outcomes in the absence of anemia. ⋯ Limited available evidence suggests that iron supplementation in infants may positively influence children's psychomotor development, whereas it does not seem to alter their mental development or behavior.
-
Uncertainty exists regarding the effects of iron supplementation on neurodevelopmental outcomes in the absence of anemia. ⋯ Limited available evidence suggests that iron supplementation in infants may positively influence children's psychomotor development, whereas it does not seem to alter their mental development or behavior.
-
A focus of dietary recommendations for cardiovascular disease (CVD) prevention and treatment has been a reduction in saturated fat intake, primarily as a means of lowering LDL-cholesterol concentrations. However, the evidence that supports a reduction in saturated fat intake must be evaluated in the context of replacement by other macronutrients. Clinical trials that replaced saturated fat with polyunsaturated fat have generally shown a reduction in CVD events, although several studies showed no effects. ⋯ However, replacement with a higher carbohydrate intake, particularly refined carbohydrate, can exacerbate the atherogenic dyslipidemia associated with insulin resistance and obesity that includes increased triglycerides, small LDL particles, and reduced HDL cholesterol. In summary, although substitution of dietary polyunsaturated fat for saturated fat has been shown to lower CVD risk, there are few epidemiologic or clinical trial data to support a benefit of replacing saturated fat with carbohydrate. Furthermore, particularly given the differential effects of dietary saturated fats and carbohydrates on concentrations of larger and smaller LDL particles, respectively, dietary efforts to improve the increasing burden of CVD risk associated with atherogenic dyslipidemia should primarily emphasize the limitation of refined carbohydrate intakes and a reduction in excess adiposity.
-
Review Historical Article
Sensory and receptor responses to umami: an overview of pioneering work.
This article provides a selective overview of the early studies of umami taste and outlines significant questions for further research. Umami compounds such as the amino acid glutamate [often in the form of the sodium salt monosodium glutamate (MSG)] and the nucleotide monophosphates 5'-inosinate and 5'-guanylate occur naturally in, and provide flavor for, many foods and cuisines around the world. Early researchers in the United States found that the flavor of pure MSG was difficult to describe. ⋯ Third, several specific receptors that may mediate umami taste have recently been identified. There remain, however, a number of puzzles surrounding the umami concept, including the molecular basis for an apparent tactile component to umami perception, the reason for the unpalatability of pure umami, and the functional significance for human health and nutrition of umami detection. Future work aimed at understanding these and other open issues will profitably engage scientists in umami research well into the next century.