Articles tagged with Dietary Protein
A new study published in Cell Metabolism found that a low-protein, amino acid-supplemented 'longevity diet' improved cardiometabolic markers and reduced frailty and fat mass in mice. The diet was associated with longer healthy lifespan and better metabolic health in both mice and humans.
A new study found that replacing beef with salmon once a week can save up to 28% of carbon emissions, equivalent to a return flight to Marrakech. The researchers suggest simple diet changes could contribute to national targets of reduced carbon emissions.
A new paper by over 20 protein experts examines widely held propositions about dietary protein, concluding that some science is insufficient or not robust enough to support certain claims. Key findings include the importance of protein quality, individual essential amino acids, and nuance in high-protein intake during weight loss.
A Rutgers-led study found that low-protein diets slowed liver tumor growth and cancer death in mice, uncovering a mechanism by which impaired waste-handling machinery can fuel cancer. The researchers suggest that individuals with elevated ammonia levels due to liver disease or impairment may benefit from reducing protein intake.
A recent review of bamboo consumption found promising health benefits, including improved metabolic health, reduced inflammation, and antioxidant activity. However, caution is advised due to potential risks associated with raw or improperly prepared bamboo.
A high-protein diet rich in casein and wheat gluten can significantly reduce the amount of cholera bacteria able to infect the gut. The study found that these dietary components can suppress a key structure on the surface of cholera bacteria, making it difficult for the pathogen to colonize and cause harm.
Researchers discovered that non-hibernating pikas alter their gut microbiota to increase urea nitrogen salvaging, maintaining protein homeostasis during winter. This adaptation helps the animals cope with the scarcity of dietary protein during the cold season.
Research found that taking vitamin D2 supplements lowers the body's concentration of vitamin D3, which is essential for bone and immune health. Vitamin D3 has been shown to have modifying effects on the immune system, potentially fortifying against viral and bacterial diseases.
A new study found that participants following the green-Mediterranean diet showed decreased levels of Galectin-9 and Decorin, two proteins linked to accelerated brain aging. The study suggests a potential beneficial impact on biological processes related to brain aging through blood protein modulation.
A new study from North Carolina State University reveals that not all dietary proteins are digested the same way. The research found that specific proteins from different sources, such as soy and egg white, can be resistant to host digestion and interact with the gut microbiota in the large intestine.
A new study published in Molecular Nutrition and Food Research found that red meat consumption causes an imbalance of bacteria in the intestinal microbiota, leading to exacerbated colonic inflammation. The diets resulted in a decrease in beneficial bacterial strains and an increase in pro-inflammatory cells.
A Japanese study found that choosing the right type of meal can extend meal duration and encourage more mindful eating. Researchers discovered that traditional bento-style meals with individual components promoted longer meal times and more chewing compared to fast food.
A new study suggests that including pork in plant-forward diets makes meals more appealing and just as healthy, offering a higher protein quality score compared to plant-based proteins. The study found that meals with lean pork delivered significantly better results for satisfaction, satiety, and willingness to adopt post-trial.
A new study by University of Illinois researchers found that a balanced vegan diet has no effect on muscle protein synthesis or muscle gain compared to an omnivorous diet. Protein distribution throughout the day also made no difference in muscle building, contrary to previous assumptions.
A New Zealand study found that three-quarters of long-term vegans met daily total protein requirements, but only half met daily lysine and leucine requirements. Legumes and pulses were key contributors to overall protein and lysine intake.
A global study found that countries consuming more plant-based proteins have longer adult life expectancies, while high animal-based protein intake is linked to lower infant mortality rates.
A study at the University of Turku found that different processing methods significantly affect plant-based products' biochemical composition. Current food classification systems do not acknowledge this, which can lead to misclassification of beneficial products as unhealthy.
A systematic review of nearly 6000 runners found that lower energy and fat intakes were strongly associated with a higher risk of injury in female runners. A low-fibre diet also increased the likelihood of bone stress injuries.
A six-month study found that patients using GLP-1 and dual GLP-1/GIP receptor agonist therapy experienced minimal lean muscle mass loss as they lost weight. Regular resistance training, consistent protein intake, and close supervision by an expert obesity doctor were associated with better muscle retention.
A new survey found that nearly 9 out of 10 US adults incorrectly assume they need to eat meat and dairy to get enough protein. Research supports the use of plant-based diets, with studies showing equal effectiveness in building muscle mass and containing fewer artery-clogging cholesterol and saturated fat.
Researchers found that CD44-deficient mice stayed lean despite a high-fat diet, while control mice developed obesity. The study suggests CD44 inhibitors could serve as a complementary treatment for obesity and related metabolic disorders.
A new Weizmann Institute study identified all proteins in a stool sample – those from the microbiome, human body, and food – revealing secrets of the intestines and their impact on human disease. The method, dubbed IPHOMED, decodes microbiome activity by showing which proteins come from bacterial strains and amounts.
Researchers suggest that understanding the science behind umami and koku could make plant-based eating more palatable. The authors reveal that key components of umami include free glutamate and nucleotides, while koku is related to small pieces of proteins called dipeptides and tripeptides.
A team of food scientists is developing tempeh products from chickpeas and peas to offset the health risks of a Western diet. The new fermented foods may help with obesity, fatty liver, hyperlipidemia, and diabetes. Preliminary research suggests they are high in fiber and low in fat.
A study of over 2,000 Korean older adults found that eating pork was positively correlated with nutrient intake, diet quality, and handgrip strength. The researchers suggest that pork can act as a carrier food to promote the consumption of other healthful components of the Korean diet.
Researchers from the University of Guelph studied plant-based proteins and their interaction with fat matrices to improve the quality of vegan cheeses. They found that a blend of pea protein, sunflower oil, and coconut oil created a cheese with a firm texture and lower saturated fat content.
A study from Tulane University found that a low-protein diet in one generation can lead to lower birthweights and smaller kidneys in offspring across multiple generations. The findings suggest that food scarcity or malnutrition may result in decades of adverse health outcomes.
A higher ratio of plant-based protein to animal-based protein may significantly lower the risk of cardiovascular disease and coronary heart disease. Consuming more plant protein overall, combined with a higher plant-to-animal protein ratio, provides the most heart health benefits.
Researchers at Chalmers University have found a new way to extract proteins from sea lettuce three times more efficiently than before. The breakthrough brings the plant-based alternative closer to affordability and scalability. Sea lettuce also contains essential nutrients like vitamin B12 and omega-3 fatty acids.
A recent study published in JSFA Reports confirms that various pork cuts, Italian hams, and sausages offer excellent protein quality. The study found that all tested pork products achieved a Digestible Indispensable Amino Acid Score (DIAAS) greater than 100.
Researchers have created a prototype cultured pork using kafirin proteins isolated from red sorghum grain, expanding the options for lab-grown meats. The resulting product contains more protein and saturated fat but fewer mono- and polyunsaturated fats compared to raw lean pork.
The new Hispanic Thrifty Food Plan (H-TFP) is a cost-neutral alternative to the USDA's Thrifty Food Plan, respecting traditional Hispanic eating patterns while adhering to established nutritional guidelines. The H-TFP aims to preserve cultural food preferences while promoting healthy eating at the same cost.
A new study from Karolinska Institutet found that people with type 2 diabetes have lower levels of the protein creatine kinase, leading to impaired mitochondrial function and energy production. This impairment may contribute to poorer energy metabolism in individuals with type 2 diabetes.
Ling Li's groundbreaking research improves global nutrition and sustainability by increasing protein content in rice and soybean crops. The gene-edited approach boosts nutritional value while promoting sustainable agricultural practices.
Researchers found that Brazilian vegans' diets consisted mainly of unprocessed foods, with a significant reliance on ultra-processed proteins like textured soy protein to meet their protein needs. The study's findings contradict the stigma surrounding veganism and its ability to provide adequate nutrition.
A new study published in Frontiers in Immunology reveals that certain food proteins like milk and meat can help keep gut tumors from growing by triggering the intestinal immune system. This discovery has potential clinical implications for patients with gastrointestinal conditions.