scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

scholarly journals Usual Dietary Intake, Nutritional Adequacy and Food Sources of Calcium, Phosphorus, Magnesium and Vitamin D of Spanish Children Aged One to <10 Years. Findings from the EsNuPI Study

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1787 ◽  
Author(s):  
Esther Cuadrado-Soto ◽  
Ana M. López-Sobaler ◽  
Ana Isabel Jiménez-Ortega ◽  
Aránzazu Aparicio ◽  
Laura M. Bermejo ◽  
...  
Keyword(s):  
Vitamin D ◽  
Dairy Products ◽  
Reference Sample ◽  
Meat Products ◽  
Food Sources ◽  
Adequate Intake ◽  
Dietary Reference Values ◽  
Calcium Phosphorus ◽  
Almost All ◽  
Milk And Dairy Products

Bone problems in the population begin to be establish in childhood. The present study aims to assess the usual calcium, phosphorus, magnesium, and vitamin D intakes, along with the food sources of these nutrients, in Spanish children participating in the EsNuPI (Estudio Nutricional en Población Infantil Española) study. Two 24 h dietary recalls were applied to 1448 children (1 to <10 years) divided into two sub-samples: one reference sample (RS) of the general population [n = 707] and another sample which exclusively included children consuming enriched or fortified milks, here called “adapted milks” (AMS) [n = 741]. Estimation of the usual intake shows that nutrient intake increased with age for all nutrients except vitamin D. Using as reference the Dietary Reference Values from the European Food Safety Authority (EFSA), calcium and magnesium intakes were found to be below the average requirement (AR) and adequate intake (AI), respectively, in a considerable percentage of children. Furthermore, phosphorus exceeded the AI in 100% of individuals and vitamin D was lower than the AI in almost all children studied. The results were very similar when considering only plausible reporters. When analyzing the food sources of the nutrients studied, milk and dairy products contributed the most to calcium, phosphorus, magnesium, and vitamin D. Other sources of calcium were cereals and vegetables; for phosphorus: meat, meat products, and cereals; for magnesium: cereals and fruits; and, for vitamin D: fish and eggs. These results highlight the desirability of improving the intake concerning these nutrients, which are involved in bone and metabolic health in children. The AMS group appeared to contribute better to the adequacy of those nutrients than the RS group, but both still need further improvement. Of special interest are the results of vitamin D intakes, which were significantly higher in the AMS group (although still below the AI), independent of age.

scholarly journals Examination of protein intakes at 2-years and weight status and body composition at 5-years in the Cork BASELINE Birth Cohort

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Áine Hennessy ◽  
Carol ní Chaoimh ◽  
Elaine McCarthy ◽  
Deirdre Murray ◽  
Mairead Kiely
Keyword(s):  
Body Composition ◽  
Birth Cohort ◽  
Fat Mass ◽  
Dietary Protein ◽  
Total Protein ◽  
Protein Intake ◽  
Regression Models ◽  
Fat Free Mass ◽  
Fat Mass Index ◽  
Total Protein Intake

AbstractDietary protein is critical for normal growth and development through its contribution of essential amino acids. In high-resource settings, protein intakes are generally adequate. Previous studies have suggested that higher protein intakes in infancy and early childhood are associated with higher body mass index in later childhood.This analysis was performed in a subgroup of 2-year-old children (n = 468) with detailed dietary intake data (2-d weighed food record) participating in an extensively-characterised, prospective birth cohort, the Cork BASELINE Birth Cohort Study (n = 2183). Body weight and height were measured at 2- and 5-years, and indices of body composition (fat mass, fat free mass) were obtained at 5 years in a subgroup of 295 children. Total protein intake was estimated at 2-years and the contribution of animal and plant sources to total protein intake was quantified. Children were split into thirds of protein intake (as % total energy, %TE) and anthropometry and body composition at 5 years was compared across groups. The relationship between protein intake (total and animal sources) and BMI-SDS, fat mass index-SDS and fat free mass index-SDS was explored in multivariate linear regression models, adjusted for common confounders (energy intake, gestational age, duration of breastfeeding, birthweight-SDS, maternal education).Mean (SD) daily protein intake was 41.3 (11.2) g/d, representing 16.1 %TE (girls: 16.2 %TE; boys: 15.9 %TE, P = 0.202) and all children met EFSA average requirement and population reference intake thresholds. Meat (25%), cows’ milk (22%), breads (7%), yoghurt (6%), breakfast cereals (6%) and cheese (5%) were key sources of protein intake in toddlers. The majority of dietary protein intake was from animal sources (69%).Girls with high %TE from protein [mean (SD): 19.7 (2.6) %TE] were significantly heavier and taller at 5 years than their counterparts [low: 13.1 (1.4) %TE; medium: 16.0 (0.7) %TE], and had significantly higher fat free mass, fat free mass index and total body bone area (indicative of body size), but not fat mass. When adjusted for confounders in multivariate regression models, no association was observed between total protein intake and BMI-SDS, fat mass index-SDS or fat free mass index-SDS at 5 years.Children with high animal protein intakes (as %TE) had significantly higher fat free mass than their low and medium group counterparts; however, when adjusted for height and other confounders, no association was observed.Protein intakes in early childhood were associated with larger body size, but not BMI or body composition at 5-years.

scholarly journals Effects of Dietary Protein Quantity on Bone Quantity following Weight Loss: A Systematic Review and Meta-analysis

2019 ◽  
Vol 10 (6) ◽  
pp. 1089-1107
Author(s):  
Christian S Wright ◽  
Jia Li ◽  
Wayne W Campbell
Keyword(s):  
Weight Loss ◽  
Dietary Protein ◽  
Total Protein ◽  
Protein Intake ◽  
Weighted Mean Difference ◽  
Meta Analysis ◽  
Mean Difference ◽  
Weighted Mean ◽  
Total Protein Intake ◽  
Bone Quantity

ABSTRACT Research supports the hypothesis that higher total protein intake during weight loss promotes retention of lean soft tissue, but the effect of dietary protein quantity on bone mass, a lean hard tissue, is inconsistent. The purpose of this systematic review and meta-analysis was to assess the effect of dietary protein quantity [higher protein (HP): ≥25% of energy from protein or ≥1.0 g · kg body wt–1 · d–1; normal protein (NP): <25% of energy from protein or <1.0 g · kg body wt–1 · d–1] on changes in bone mineral density (BMD) and content (BMC; total body, lumbar spine, total hip, femoral neck) following a prescribed energy restriction. We hypothesized that an HP diet would attenuate the loss of BMD/BMC following weight loss in comparison to an NP diet. Two researchers systematically and independently screened 2366 publications from PubMed, Cochrane, Scopus, CINAHL, and Web of Science Core Collection and extracted data from 34 qualified publications. Inclusion criteria included the following: 1) healthy subjects ≥19 y; 2) a prescribed energy restriction; 3) measurements of total protein intake, BMD, and BMC; and 4) an intervention duration of ≥3 mo. Data from 10 of the 34 publications with 2 groups of different total protein intakes were extracted and used to conduct a random-effects model meta-analysis. A majority of publications (59%) showed a decrease in bone quantity following active weight loss, regardless of total protein intake. Statistically, the loss of total BMD (P = 0.016; weighted mean difference: +0.006 g/cm2; 95% CI: 0, 0.011 g/cm2) and lumbar spine BMD (P = 0.019; weighted mean difference: +0.017 g/cm2; 95% CI: 0.001, 0.033 g/cm2) was attenuated with an HP versus an NP weight-loss diet. However, the clinical significance is questionable given the modest weighted mean difference and study duration. Higher total protein intake does not exacerbate but may attenuate the loss of bone quantity following weight loss.

scholarly journals Validation of an FFQ to assess dietary protein intake in type 2 diabetic subjects attending primary health-care services in Mali

2009 ◽  
Vol 12 (5) ◽  
pp. 644-650 ◽  
Author(s):  
A Coulibaly ◽  
H Turgeon O’Brien ◽  
I Galibois
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Protein Intake ◽  
Animal Protein ◽  
Plant Protein ◽  
Animal Origin ◽  
Dietary Protein Intake ◽  
Men And Women ◽  
Type 2 Diabetic

AbstractObjectiveTo validate a 53-item quantitative FFQ (QFFQ) for the assessment of dietary protein intake in type 2 diabetic outpatients in Bamako, Mali.DesignConsumption of protein-containing foods over the week preceding the interview was measured with a 7d QFFQ and compared with intakes measured with 48-h recalls.SettingCentre National de Lutte contre le Diabète.SubjectsSeventeen male and forty female adults with type 2 diabetes.ResultsCorrelation between protein intakes estimated using the QFFQ and 48h recalls was 0·63 (P< 0·0001). There was no significant difference between the two methods concerning the total protein daily intakes and intakes per kilogram of body weight. The QFFQ indicated that foods of animal origin were a lesser source of protein. Animal protein intake did not differ between men and women but sources did. In men, the main sources were beef (54 % of total animal protein), fish (15 %) and milk powder (8 %). In women, the principal sources were fish (28 %), beef (20 %) and birds (13 %). In contrast, plant protein intake was significantly higher in men than in women (P= 0·01), but the same plant foods contributed in similar proportions for both genders, rice being by far the greatest source (47 % of plant protein in men, 53 % in women).ConclusionThe QFFQ developed in this study is a valid tool to evaluate dietary protein intakes in Malian diabetic subjects. While the total protein intakes were low in both men and women, differences in choices and amounts of protein food sources were shown.

Association between dietary protein intake and the risk of depressive symptoms in adults

2020 ◽  
Vol 123 (11) ◽  
pp. 1290-1301 ◽  
Author(s):  
Yan Li ◽  
Caixia Zhang ◽  
Suyun Li ◽  
Dongfeng Zhang
Keyword(s):  
Depressive Symptoms ◽  
Dietary Protein ◽  
Total Protein ◽  
Protein Intake ◽  
Public Health Problem ◽  
Response Analysis ◽  
Dietary Protein Intake ◽  
Milk Products ◽  
Protein Sources ◽  
Total Protein Intake

AbstractDepression is an important public health problem. The aim of the study is to explore the associations of total protein intake and protein sources with the risk of depressive symptoms. This cross-sectional study used data from the National Health and Nutrition Examination Survey for the years 2007–2014. Dietary protein intake was obtained from two 24-h dietary recall interviews. Depressive symptoms were assessed by a nine-item Patient Health Questionnaire. Logistic regression models and restricted cubic spline models were used to estimate the associations of total protein intake (g/kg per d) and protein sources with the risk of depressive symptoms. A total of 17 845 individuals aged 18 years and older were included in this study. Total protein intake was inversely associated with the risk of depressive symptoms. The full-adjusted OR of depressive symptoms was 0·34 (95 % CI 0·17, 0·68) for quartile (Q) 4 v. Q1 of total protein intake. For protein intake from milk and milk products, the association with depressive symptoms was significant both for Q2 v. Q1 (OR 0·61; 95 % CI 0·41, 0·93) and Q3 v. Q1 (OR 0·37; 95 % CI 0·24, 0·59) in the full-adjusted model. In the dose–response analysis, the shape of the associations of total protein intake and protein intake from milk and milk products with the risk of depressive symptoms was approximately L-shaped and U-shaped, respectively. The present study demonstrated that total protein intake and protein intake from milk and milk products might reduce the risk of depressive symptoms in US adults.

Fundamentals of processing technology and commodity science of food products from raw materials of animal origin

2021 ◽  
Author(s):  
Galina Chebakova ◽  
Mariya Gorbacheva ◽  
Konstantin Esepenok
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
National Standards ◽  
Farm Animals ◽  
Animal Origin ◽  
Federal State ◽  
Wide Range ◽  
State Educational ◽  
Milk And Dairy Products

Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.

scholarly journals Uwarunkowania i kierunki zmian w spożyciu żywności w województwie lubuskim

2017 ◽  
Vol 104 (1) ◽  
pp. 83-94
Author(s):  
Piotr Kułyk ◽  
Mariola Michałowska
Keyword(s):  
Food Consumption ◽  
Dairy Products ◽  
Meat Products ◽  
Animal Origin ◽  
Scientific Disciplines ◽  
Confectionery Products ◽  
Food Market ◽  
Food Taking ◽  
By Products ◽  
Milk And Dairy Products

The problem of consumer behavior in the food market is of interest to a variety of scientific disciplines, includ­ing sciences such as economics, psychology, sociology and management. The key issue in the decision-making process made by every person in the field of food consumption is the choice of proper nutrition, which seems difficult. The paper presents the level and the structure of food consumption in Poland as well as in individual provinces, with particular emphasis on Lubuskie voivodeship. Moreover, the causes of the change in food intake are shown. The main objective of the study is to assess the trends in food consumption in Lubuskie voivodeship against the changes in the pattern of food consumption in Poland. The study among inhabitants of the Lubuskie voivodeship shows that the majority of respondents purchase food taking economic factors into account. Among the most frequently consumed products are bakery and confectionery products, followed by products of animal origin, i.e. meat and meat products, whereas milk and dairy products are ranked third and fourth respectively. Two out of three respondents claim to consume vegetables. It should be noted that for the surveyed food safety is of paramount importance when buying food.

scholarly journals Food Sources of Potassium in the Average Polish Diet

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2905 ◽  
Author(s):  
Hanna Górska-Warsewicz ◽  
Krystyna Rejman ◽  
Wacław Laskowski ◽  
Katarzyna Kowalcze
Keyword(s):  
Dairy Products ◽  
Meat Products ◽  
Product Category ◽  
Red Meat ◽  
Food Sources ◽  
Polish Population ◽  
Cereal Products ◽  
Central Statistical ◽  
Central Statistical Office ◽  
Milk And Dairy Products

The aim of this study was to identify the food sources of potassium in the average Polish diet based on the data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). This survey is organized by the Central Statistical Office and is related to the expenditures, quantitative consumption and revenues in households. We analyzed 91 sub-groups (i.e., milk, red meat) from 13 food categories (i.e., milk and dairy products, meat and products). Our findings indicated that the daily supply of potassium in the average Polish diet was 2617.9 mg, which meant covering the average allowance in 83%. Vegetables provided 32.5% of potassium, of which potatoes accounted for 16.2% of supply, and other vegetables for 16.2%. Tomatoes as well as other vegetables and mushrooms provided a total of 8.2% of potassium among vegetables. The next position was taken by the meat and meat products category (17.7%), with the largest share of meat products (6.7%) and red meat (5.2%). Cereal products supplied 16.64% of potassium, of which bread, rolls and bread products (12.2%) were of the greatest importance. Milk and dairy products turned out to be the fourth product category as a source of potassium (11.9%), with the highest share of milk (6.8%) and yoghurts and milk drinks (3.9%).

scholarly journals Dietary Protein Sources and Muscle Mass over the Life Course: The Lifelines Cohort Study

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1471 ◽  
Author(s):  
Nikita Alexandrov ◽  
Coby Eelderink ◽  
Cécile Singh-Povel ◽  
Gerjan Navis ◽  
Stephan Bakker ◽  
...  
Keyword(s):  
Muscle Mass ◽  
Dietary Protein ◽  
Total Protein ◽  
Protein Intake ◽  
Animal Protein ◽  
Creatinine Excretion ◽  
Protein Sources ◽  
Fish Meat ◽  
Total Protein Intake ◽  
Egg Protein

The influence of dietary protein intake on muscle mass in adults remains unclear. Our objective was to investigate the association between protein intake and muscle mass in 31,278 men and 45,355 women from the Lifelines Cohort. Protein intake was estimated by food frequency questionnaire and muscle mass was estimated from 24 h urinary creatinine excretion. The age range was 18–91 years and mean total protein intake was 1.0 ± 0.3 g/kg/day. Across increasing quartiles of total protein intake, animal protein intake, and fish/meat/egg protein intake, creatinine excretion significantly increased in both men (+4% for total and +6% for fish/meat/egg protein intake, p < 0.001) and women (+3% for total and +6% for fish/meat/egg protein intake, p < 0.001). The associations were not systematically stronger or weaker with increasing age, but associations were strongest for young men (26–45 years) and older women (>75 years). The association between total protein intake and muscle mass was dependent on physical activity in women (p interaction < 0.001). This study suggests that total protein intake, animal protein intake, and in particular fish/meat/egg protein intake may be important for building and preserving muscle mass. Dietary protein sources should be further studied for their potential to build and preserve muscle mass.

scholarly journals The Relationships between Total Protein Intake, Protein Sources, Physical Activity, and Lean Mass in a Representative Sample of the US Adults

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3151
Author(s):  
Furong Xu ◽  
Jacob E. Earp ◽  
Maya Vadiveloo ◽  
Alessandra Adami ◽  
Matthew J. Delmonico ◽  
...  
Keyword(s):  
Physical Activity ◽  
Lean Mass ◽  
Total Protein ◽  
Representative Sample ◽  
Protein Intake ◽  
Large Scale ◽  
Weight Status ◽  
Protein Sources ◽  
Total Protein Intake ◽  
Study Results

Background: Although dietary protein and physical activity play essential roles in developing and preserving lean mass, studies exploring these relationships are inconsistent, and large-scale studies on sources of protein and lean mass are lacking. Accordingly, the present study examined the relationship between total protein intake, protein sources, physical activity, and lean mass in a representative sample of US adults. Methods: This cross-sectional study analyzed data from 2011–2016 US National Health and Nutrition Examination Survey and corresponding Food Patterns Equivalents Database (n = 7547). Multiple linear regression models were performed to examine the sex-specific associations between total protein intake, protein sources (Dairy, Total Protein Foods, Seafood, and Plant Proteins), physical activity, and lean mass adjusting for demographics, weight status, and total daily energy intake. Results: Total protein intake was inversely related to lean mass in females only (Lean mass index: β= −0.84, 95%CI: −1.06–−0.62; Appendicular lean mass index: β= −0.35, 95%CI: −0.48–−0.22). However, protein sources and physical activity was positively associated with lean mass in males and/or females (p < 0.05). Conclusion. Study results suggest that consuming more protein daily had a detrimental influence on lean mass in females whereas eating high-quality sources of proteins and being physically active are important for lean mass for men and women. However, the importance of specific protein sources appears to differ by sex and warrants further investigation.

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