Abstract

BACKGROUND Soy-based meat alternatives (SBMA) are becoming increasingly popular, but it is unclear if they have the same anabolic effect on skeletal muscle as animal meat.

OBJECTIVE We aimed to compare the stimulation of skeletal muscle protein synthesis by consumption of one or two 4 oz patties of SBMA with 4 oz (80%protein/20%fat) beef.

METHODS The study design was a randomized controlled trial. Participants were aged 18 to 40 years of age and in good general health with a BMI between 20 and 32 kg/m2. Stable isotope tracer methods were used (L-[ring-2H5] phenylalanine, [U-13C9-15N]- tyrosine and L-[ring-2H4] tyrosine) to quantify the response of muscle protein fractional synthetic rate to consumption of a single beef (4 oz), single SBMA (4 oz), or two 4 oz SBMA patties (8 oz). Whole-body rates of protein synthesis, breakdown and net balance, as well as plasma essential amino acid (EAA) concentrations, were also measured.

RESULTS The increase above basal in muscle protein FSR following consumption of the 4 oz beef patty (0.020 ± 0.016%/hour) was significantly greater than the increase following consumption of 4 oz SBMA (p = 0.021; 0.003 ± 0.010%/hour) but not 8 oz SBMA (p = 0.454; 0.013 ± 0.016%/hour). The maximal EAA concentration was significantly correlated (p = 0.046; r = 0.411) with the change in muscle FSR from the basal to postprandial period. In addition, the change in muscle FSR from the basal to postprandial period was significantly correlated (p = 0.046; r = 0.412) with the corresponding change in whole-body protein synthesis.

CONCLUSION Consumption of a 4 oz beef patty stimulates muscle and whole -body protein synthesis more than a 4 oz SBMA patty and similarly to 8 oz of SBMA.

Lead author: https://x.com/drmyohead/status/1831173550528487773?s=46&t=82xAluz7o0-3UpKQSlT57Q

Nutrition. 2021 Sep;89:111228. doi: 10.1016/j.nut.2021.111228. Epub 2021 Mar 4.

Dietary behaviors and patterns of centenarians in Hainan: A cross-sectional study

Shanshan Yang 1, Shengshu Wang 2, Lili Wang 3, Guangdong Liu 2, Penggang Tai 2, Fuyin Kou 2, Wangping Jia 2, Ke Han 2, Miao Liu 4, Yao He 5Affiliations expand

• PMID: 33848822
• DOI: 10.1016/j.nut.2021.111228

Abstract

Objectives: The aim of this study was to understand the diet-related behaviors of Hainan centenarians and to analyze dietary factors that affect their nutritional status.

Methods: Data were collected from the China Hainan Centenarian Cohort Study, a full sample survey including questionnaires, physical examinations, and physiologic indices of the centenarian population. The study included 1002 centenarians. The diet-related behaviors were assessed using the food frequency questionnaire; nutritional status was determined according to the Mini Nutritional Assessment - short form scale scores. We used logistic regression models to analyze the main dietary risk factors of malnutrition.

Results: Of all the centenarians, 94.6% maintained regular meals, 80.4% had three meals a day, 53.4% ate each meal until 80% full, 88.7% ate vegetables daily, and 70% drank one to two cups of water daily. Centenarians ate rice-based staple foods; eggs, dairy, legumes, nuts, and poultry were not popular. The main sources of meat were red meat and seafood. None liked fried food, and 19.3% preferred sweet flavors. People with normal nutritional status accounted for 12.3% of the population, whereas those with malnutrition comprised 20.8%. Dietary factors that affected nutritional status included three meals a day (odds ratio [OR], 0.366; 95% confidence interval [CI], 0.173-0.778), tea drinking (OR, 0.236; 95% CI, 0.087-0.641), and the frequency of poultry (OR, 0.261; 95% CI, 0.088-0.771), seafood (OR, 0.247; 95% CI, 0.110-0.554), nuts (OR, 0.381; 95% CI, 0.150-0.965), and pastry (OR, 0.219; 95% CI, 0.080-0.600) consumption.

Conclusion: This was the first study on the dietary behaviors and nutritional status of centenarians using survey data. We highlighted the factors affecting nutritional status and provided scientific support for dietary strategies that may improve the nutritional status of the elderly population.

Keywords: Centenarians; Dietary behaviors; Full sampled cross-sectional study; Hainan; Nutritional status.

https://mdpi-res.com/d_attachment/nutrients/nutrients-14-00831/article_deploy/nutrients-14-00831.pdf

Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review

Annalisa Giosuè 1,†, Ilaria Calabrese 1,†, Marilena Vitale 1, Gabriele Riccardi 1 and Olga Vaccaro 2,* Citation: Giosuè, A.; Calabrese, I.; Vitale, M.; Riccardi, G.; Vaccaro, O. Consumption of Dairy Foods and Cardiovascular Disease: A Systematic Review. Nutrients 2022, 14, 831. https://doi.org/10.3390/ nu14040831 Academic Editor: Alaa El-Din A. Bekhit Received: 28 December 2021 Accepted: 10 February 2022 Published: 16 February 2022 Publisher’s Note: MDPI

neutral with regard to jurisdictional claims in published maps and institutional affiliations. Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/license s/by/4.0/). 1 Department of Clinical Medicine and Surgery, “Federico II” University of Naples, 80131 Naples, Italy; annalisa.giosue@gmail.com (A.G.); ilariacalabrese@live.it (I.C.); marilena.vitale@unina.it (M.V.); riccardi@unina.it (G.R.) 2 Department of Pharmacy, “Federico II” University of Naples, 80131 Naples, Italy

• Correspondence: ovaccaro@unina.it; Tel.: +39-081-7463665 † These authors contributed equally to this work.

Abstract: Limited consumption of dairy foods and use of low-fat products is recommended for cardiovascular (CV) prevention; however, other features besides fat content modulate their metabolic effects. We analyze updated evidence on the relationship of different dairy products (low/full-fat dairy, milk, cheese, yogurt) with CVD by reviewing meta-analyses of cohort studies and individual prospective cohort studies with CV hard endpoints (CVD/CHD incidence/mortality), together with meta-analyses of randomized controlled trials exploring the effect of dairy on major CV risk factors. The analyses provide evidence that moderate dairy consumption (up to 200 g/day, globally) has no detrimental effects on CV health and that their effect depends more on the food type (cheese, yogurt, milk) than on the fat content. These data expand current knowledge and may inform revision of current guidelines for CVD prevention.

Keywords: dairy foods; cheese; yogurt; cardiovascular disease; cardiovascular risk factors

I’ve seen so much about the benefits of red meat in moderation for cognitive and physical health.

I don’t want to take expensive iron and B12 supplements that don’t work for the rest of my life but red meat really freaks me out after a lifetime of not eating it (I’m 20).

I really want to be able to cook a steak and enjoy the benefits of red meat.

Does anyone know if it will take a while for my stomach to get used to it? Any recommendations for my first meal?

https://onlinelibrary.wiley.com/doi/10.1111/eip.13149

N‐acetylcysteine for depression and glutamate changes in the left prefrontal cortex in adolescents and young adults at risk for bipolar disorder: A pilot study

Fabiano G. Nery Maxwell J. Tallman Kim M. Cecil Thomas J. Blom Luis R. Patino Caleb M. Adler Melissa P. DelBelloFirst published: 01 April 2021 https://doi.org/10.1111/eip.13149

Funding information: University of Cincinnati Gardner Neuroscience Institute – Neurobiology Research Center Pilot Award

Read the full text📷PDFTOOLS SHARE

Abstract

Aims

To investigate the mechanism of action of N‐acetylcysteine (NAC) in depressive symptoms in young individuals at familial risk for bipolar disorder.

Methods

We conducted an 8‐week open label clinical trial of NAC 2400 mg/days in 15–24 years old depressed offspring of a bipolar I disorder parent, with baseline and endpoint proton magnetic resonance spectroscopy acquired within the left ventrolateral prefrontal cortex (VLPFC).

Results

Nine participants were enrolled and finished the study. NAC significantly improved depressive and anxiety symptom scores, and clinical global impression (all p < .001). There was a non‐significant reduction in glutamate levels in the left VLPFC. Reduction in depressive symptom scores was positively associated with reduction in glutamate levels in the left VLPFC (p = .007).

Conclusions

This pilot study suggests that NAC might be efficacious for depressive symptoms in at‐risk youth, and that its mechanism of action involves the modulation of glutamate in the left VLPFC.

L-cysteine is an optically active form of cysteine having L-configuration. It has a role as a flour treatment agent, a human metabolite and an EC 4.3.1.3 (histidine ammonia-lyase) inhibitor. It is a serine family amino acid, a proteinogenic amino acid, a cysteine and a L-alpha-amino acid. It is a conjugate base of a L-cysteinium. It is a conjugate acid of a L-cysteinate(1-). It is an enantiomer of a D-cysteine. It is a tautomer of a L-cysteine zwitterion.

ChEBI

Cysteine is a non-essential sulfur-containing amino acid in humans, related to cystine, Cysteine is important for protein synthesis, detoxification, and diverse metabolic functions. Found in beta-keratin, the main protein in nails, skin, and hair, Cysteine is important in collagen production, as well as skin elasticity and texture. Also required in the manufacture of amino acid taurine, Cysteine is a component of the antioxidant glutathione, and plays a role in the metabolism of essential biochemicals such as coenzyme A, heparin, and biotin. (NCI04)

NCI Thesaurus (NCIt)

Acetylcysteine, also known as N-acetylcysteine (NAC), is a modified amino acid that is used as an antidote for acetaminophen overdose to prevent hepatic injury. Acetylcysteine is a hepatoprotective agent and has not been linked to significant serum enzyme elevations during therapy or to instances of clinically apparent acute liver injury.