Nutripro – Health And Sports Nutrition

Effect of Dietary Protein on Bone Loss in Elderly Men and Women

The following information is available at Pub Med and was not written by Atkins professionals.

Few studies have evaluated protein intake and bone loss in elders. Excess protein may be associated with negative calcium balance, whereas low protein intake has been associated with fracture. We examined the relation between baseline dietary protein and subsequent 4-year change in bone mineral density (BMD) for 391 women and 224 men from the population-based Framingham Osteoporosis Study. BMD (g/cm2) was assessed in 1988-1989 and in 1992-1993 at the femur, spine, and radius. Usual dietary protein intake was

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Calcium Balance Based on Protein and Phosphorus Intake
An old study research on calcium.
Nutrition was the objective of that research too.

The following information is available at Pub Med and was not written by Atkins professionals.

Eight young adult males were subjects in a 51-day metabolic study conducted to examine the effects of level of protein and of phosphorus intake on urinary calcium and calcium balance. Two levels of protein (50-150 g) were given at each of two levels of phosphorus intake (1,010 and 2,525 mg). Dietary calcium and magnesium were maintained at 500 and 350 mg, respectively.

Raising the protein intake from 50 to 150 g caused a calciuresis at both phosphorus intakes, but the actual increase in urinary calcium was 71 mg/day greater at the low than at the high phosphorus intake and calcium balance was changed from 24 to -116 mg/day at the low phosphorus intake and from 8 to -25 mg/day at

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Patient groups at risk of drug/nutrient interactions

Increasing dietary variability coupled with the increasing use of drugs has meant that the number of possible drug-nutrient interactions has steadily risen during the last few years. Below are four examples of such interactions that might be met in clinical practice.

1. Epilepsy
Interactions between the vitamins B6, D and folic acid and

Tags: aluminium, augment, calcium, cholestyramine, DHA, epilepsy, facts relating to folic acid, magnesium, malabsorption, oily fish, orlistat use, paraffin, vitamin, vitamin D, vitamin E, which

OMEGA-3 FATTY ACIDS

More Americans die each year from heart disease than any other disease. As we age, our risk of heart disease increases, especially after menopause for women. Several other factors are attributed to our risk as well. Some, such as genetics, are out of our control. However, many risk factors have been proved to increase our risk of heart disease. These factors include smoking, high blood cholesterol levels and hypertension. Many other factors are likely to increase our risk of heart disease, including diabetes, physical inactivity, low HDL (‘good’) cholesterol levels and obesity. Several dietary links are being examined as to determine their role in either promoting or reducing cardiovascular risk. Omega-3 fatty acids have been shown to reduce risk of cardiovascular disease.

What are Omega-3 fatty acids?

This fatty acid falls into the category of polyunsaturated. Linolenic acid is

Tags: fatty acids, Omega-3, Omega-3 fatty acids, What are Omega-3 fatty acids?

Trans fatty acids
Excess dietary fat is often times the culprit of many diseases. Excess dietary fat is associated with an increased risk of developing cardiovascular disease. However, not all fat is created equal. Much research has shown saturated fat to be the most undesirable form of fat. Monounsaturated fats appear to have heart healthy benefits. However, another important variety of fat to consider is trans fatty acids. Trans fatty acids have been shown to have adverse affects similar to saturated fat. Since consumption of trans fatty acids in the typical American diet is increasing, we must give attention to this health risk.

What are trans fatty acids?

Trans fatty acids are located in a wide variety of foods. Food

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Cardiovascular Health and Nutrition
Cardiovascular Nutrition

Dictionary Definitions of Key Terms: 

• Arteriosclerosis = Term applied to a number of pathological conditions in which there is thickening, hardening and loss of elasticity of the walls of arteries, resulting in altered function of tissues and organs.

• Atherosclerosis = A form of arteriosclerosis characterized by a variable combination of changes of the intima of arteries, not arterioles, consisting of the focal accumulation of lipids, complex carbohydrates, blood and blood products, fibrous tissue and calcium deposits, and associated with changes in the media of the arteries.

• Coronary Heart Disease = Decreased flow of blood to the

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