requirements for the intake of nutrients dana hrnčířová dpt. of nutrition 3rd faculty of...
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REQUIREMENTS FOR THE INTAKE OF NUTRIENTS
Dana Hrnčířová
Dpt. of Nutrition3rd Faculty of MedicineCharles University in Prague
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Energy requirements
Basal metabolic rate (BMR) indirect calorimetry Predictive formulas, e.g. Harris – Benedict (1918) Women 10 % lower Body temperature: +1°C = + 13 %
Physical activity Dietary induced thermogenesis
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Energy expenditure of organs
Adult men
kg BMR/day/kJ
BMR %
liver 1,6 2018 27brain 1,4 1414 19muscles 30 1356 18kidney 0,29 783 10heart 0,32 512 7total 70 7530 100 New born
kg BMR/day/kJ
BMR %
brain 0,35 354 44liver 0,14 177 20kidney 0,024 65 7muscles 0,8 37 5heart 0,02 32 4total 3,5 750 100
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Basic: 28-35 kcal / kg / day
(BMR + DIT + very low PA)
TEE / BMR = PAL (physical activity level) 1,4 PAL…. low physical activity 1,6 PAL…. recommended PA 30 – 40 min. 4-5times / week = +0,3 PAL
Total Energy Expenditure (TEE)
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Proteins
10 – 15 % of energy
0,8 – 1,0 g / kg / day
1 g = approx. 4 kcal = 17 kJ
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Amino acids
Esencial amino acids: leucine, isoleucine, valine, methionine, phenylalanine,
lysine, threonine, tryptophan
Semi-esencial amino acids: histidine, arginine, tyrosine
Non-esencial amino acids: others
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Proteins - biological value (BV)
nitrogen incorporated into the body on the test diet
nitrogen present in proteins on the test diet
BV of 100% = complete utilization of a dietary protein Whey Protein: 96 Whole Soy Bean: 96 Egg: 94 Cow milk: 90 Rice: 83 White flour: 41
Relative BV = whole egg has a value of 100
* 100
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Proteins - PDCAAS
Protein Digestibility Corrected Amino Acid Score
E.g. Rice limiting amino acid - lysine 62 % (of the 2-5 yrs old child
needs / g of protein) Digestibility of protein …. 88 % PDCAAS for rice: 0,62 x 0,88 = 0,55
faecal true digestibility %
mg of limiting amino acid in 1 g of test proteinmg of same amino acid in 1 g of reference protein *
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PDCAAS values
1.00 casein, whey (milk proteins), egg white, soy protein
0.92 beef0.91 soybeans0.76 fruits0.75 black beans0.73 vegetables0.70 other legumes0.59 cereals and derivatives0.52 peanuts0.42 whole wheat
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Proteins – limiting amino acids
essential amino acids in a food protein which fall short of meeting the amino acids required by humans
legumes → methionine wheat → lysine maize → tryptophan soya beans → methionine and cysteine
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Protein deficiency
Protein - energy malnutrition (marasmus) Protein malnutrition (kwashiorkor)
Secondary deficiency: Malabsorptions Increased excretion (e.g. nephrotic sy.) Impaired liver proteosynhesis
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Protein excess
Risks: Kidney damage Atherogenesis (indirectly due to higher intake of fats) Protein pyrolysis → carcinogenic heterocyclic amines
(AA+creatine) Microbial proteolysis → histamine poisoning (spoiled fish)
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Protein restriction
Chronic renal insuficience → protein restriction Hepatic encefalopathy → protein restriction
Alergies → food with given protein (allergen) are prohibited Celiakie → food with gluten are prohibited
Phenylketonuria (PKU) → food with phenylalanine is strictly prohibited
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Carbohydrates
55 % of energy intake 1 g = 4 kcal = 17 kJ
< 10 % of energy – monosacharides+disaccharides
Prefer food with lower GI
Increase intake of dietary fiber (30 g per day)
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Types of saccharides
Monosaccharides (1x 6C) glucose, galactose, fructose
Disaccharides (2x 6C) Saccharose (glu+fru), lactose (glu+gala), maltose (glu+glu)
Oligosaccharides (3-5x 6C) rafinose, stachyose, vebascose
Polysaccharides (>200-600xC) starch, glycogen
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Glycemic index (GI)
the area under the glucose curve after the test food is eaten, divided by the corresponding area after the control food is eaten (50 g of white bread or glucose)
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Glycemic load (GL)
GI x carbohydrate (g) / 100 Dietary GL = sum of GLs for all foods consumed
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Depends on: Ratio of amylopectin : amylose Fiber content Fat content Acidity Food processing (gelatinization, pastification) Particle size
Glycemic index (GI)
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Glykemic index
High GI: White flour White rice Potatoes
Lower GI: Whole-grain products Rice with high amylose content Pasta, legumes, vegetables
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GI of rice varieties
Basmati rice (long-grain) 57 Arborio rice (medium-grain) 69 Short-grain rice (sticky) 87 Jasmine rice (fragrant) 89
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Risks of high GI
Obesity Hypertriacylglycerolemia Hyperisulinemia
Type 2 Diabetes ? Cancer ? Neural tube defects ?
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Dietary fiber
indigestible portion of food derived from plants
Reccommended intake min. 25 - 30 g / day
Soluble (inulin – topinambur, chicory, pectin, ...) Insolule (beta-glucans, celulose, hemicelulose, ...
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Modifies the gut function – prevention of constipation Prevention of chronic inflamation of gut, diverticulosis Prevention of ca of colon Lowers cholesterol blood levels (pectins)
Dietary fiber – positive effects
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Max. 30 % of energy / day
1 g = 9 kcal = 37 kJ
Dietary fats
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Recommended intake of fats for children (DGE: Referenzwerte für die Nährstoffzufuhr, 2000)
Age Fats
(% energy)
0 – 4 months 45 – 50
4 – 12 months 35 – 45
1 – 4 years 30 – 40
4 – 7 years 30 – 35
7 – 10 years 30 – 35
10 – 13 years 30 – 35
13 – 15 years 30 – 35
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Age Fats
% energy
15 – 19 years 30
19 – 25 years 30
25 – 51 years 30
51 – 65 years 30
> 65 years 30
Recommended intake of fats for adults (DGE: Referenzwerte für die Nährstoffzufuhr, 2000)
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Fatty acids - nomenclature
Saturated (e.g. C18:0)
Unsaturated: MUFA (e.g. C18:1), PUFA (e.g. C18:2) omega-3 (n-3), omega-6 (n-6)
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Cis / trans configuration:
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Well- known fatty acids
SFA Lauric acid (12:0)
Myristic acid (14:0)
Palmitic acid (16:0)
Stearic acid (18:0)
TFA Elaidic acid (18:1, trans)
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Well- known fatty acids
MUFA Palmitoleic acid (16:1)
Oleic acid (18:1)
PUFA n - 6 Linoleic acid (18:2)
γ – linolenic acid (18:3)
Arachidonic acid (20:4)
PUFA n - 3 α – linolenic (18:3)
Eicosapentaenoic acid (EPA) (22:5)
Docosahexaenoic acid (DHA) (22:6)
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Recommended fat intake (% of energy intake)
Fats total 25 – 30 %
SFA < 10 %
TFA < 1 %
MUFA > 10 %
PUFA 7 – 10 %
n-6 : n-3 5 : 1
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Predicted changes (Δ) in the ratio of serum total to HDL cholesterol and in LDL- and HDL-cholesterol concentrations when carbohydrates constituting 1% of energy are replaced isoenergetically with
saturated, cis monounsaturated, cis polyunsaturated, or trans FA.
Mensink R P et al. Am J Clin Nutr 2003;77:1146-1155
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1) Oils with oleic acid (MUFA)
olive oil
rape-seed oil
peanut oil
almond oil
hazelnut oil
avocado oil
pecan oil
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2) Oils with linolenic acid (PUFA n-6)
sunflower oil
soya oil
Wheat sprouts oil
Maize sprouts oil
wallnut oil
pumpkin oil
sesame oil
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3) Oils with alpha – linoleic acid
flaxseed oil wallnut oil
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4) Oils with SFA
coconut oil (kernel of coconut) palm kernel oil babassu oil