requirements for the intake of nutrients dana hrnčířová dpt. of nutrition 3rd faculty of...

REQUIREMENTS FOR THE INTAKE OF NUTRIENTS

Dana Hrnčířová

Dpt. of Nutrition3rd Faculty of MedicineCharles University in Prague

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

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

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)

Proteins

10 – 15 % of energy

0,8 – 1,0 g / kg / day

1 g = approx. 4 kcal = 17 kJ

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

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

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 *

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

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

Protein deficiency

Protein - energy malnutrition (marasmus) Protein malnutrition (kwashiorkor)

Secondary deficiency: Malabsorptions Increased excretion (e.g. nephrotic sy.) Impaired liver proteosynhesis

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)

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

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)

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

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)

Glycemic load (GL)

GI x carbohydrate (g) / 100 Dietary GL = sum of GLs for all foods consumed

Depends on: Ratio of amylopectin : amylose Fiber content Fat content Acidity Food processing (gelatinization, pastification) Particle size

Glycemic index (GI)

Glykemic index

High GI: White flour White rice Potatoes

Lower GI: Whole-grain products Rice with high amylose content Pasta, legumes, vegetables

GI of rice varieties

Basmati rice (long-grain) 57 Arborio rice (medium-grain) 69 Short-grain rice (sticky) 87 Jasmine rice (fragrant) 89

Risks of high GI

Obesity Hypertriacylglycerolemia Hyperisulinemia

Type 2 Diabetes ? Cancer ? Neural tube defects ?

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, ...

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

Max. 30 % of energy / day

1 g = 9 kcal = 37 kJ

Dietary fats

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

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)

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)

Cis / trans configuration:

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)

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)

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

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

1) Oils with oleic acid (MUFA)

olive oil

rape-seed oil

peanut oil

almond oil

hazelnut oil

avocado oil

pecan oil

2) Oils with linolenic acid (PUFA n-6)

sunflower oil

soya oil

Wheat sprouts oil

Maize sprouts oil

wallnut oil

pumpkin oil

sesame oil

3) Oils with alpha – linoleic acid

flaxseed oil wallnut oil

4) Oils with SFA

coconut oil (kernel of coconut) palm kernel oil babassu oil