Fat Content and Composition of Animal Products Proceedings of a Symposium (1976) / Chapter Skim
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Health-Related Aspects of Animal Products for Human Consumption
Health-Related Aspects of Animal Products for Human Consumption
Pages 24-44
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From page 24... ...
In this way, animal cells all became dependent on an outside source of complex organic nutrients: food. Man emerged some 2 million years ago, probably in central Africa, and spread slowly northward, arriving at the Mediterranean basin and the countries of the Middle East about half a million years ago.
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From page 25... ...
has summarized these data and has also computed the intakes of nutrients obtained from these various foods at different times during the period 1909-1965. Second, the USDA has also conducted household food-consumption surveys that provide information about the actual amounts of foods consumed by individuals (Agricultural Research Service, 1969~.
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From page 26... ...
N MUNRO Dairy Products (quarts)
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From page 27... ...
It will also be seen that the meat intake showed a temporary reduction
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From page 28... ...
In view of the increase in availability of dairy products and poultry, and the reduction in potatoes and flour during the period 1903-1965, it is not surprising that the proportion of energy intake from carbohydrate fell from 56% to 47% over these six decades and that fat intake rose from 32% to 41% (Table 11. Protein was constant at 11%-12%.
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From page 29... ...
The low thiamine intake of older women may not be significant; their total energy intake is low, and thus metabolic demands on the supply of thiamine are reduced. From this survey of food and nutrient patterns in the United States, it is apparent that we should consider the role of animal foods in relation to those nutrients that are likely to be either in excess (fat, protein)
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From page 31... ...
When half of the linoleic acid was replaced by oleic acid, the fall in cholesterol level was only 10%; there was no reduction when half of the linoleic acid was replaced by elaidic, lauric, or myristic acid. Although there is no general agreement regarding quantitation of the effects of various combinations of fatty acids on serum cholesterol content, the above data emphasize the need for the polyunsaturates to predominate in order to achieve an extensive reduction.
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From page 32... ...
intake and nearly a doubling in consumption of the polyunsaturated essential fatty acid, linoleic acid. In relation to total energy intake, linoleic acid intake increased from 2.7% of total caloric intake in 1909-1913 to 5.4~o in 1965, whereas saturated fatty acids accounted for 15.2%.
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From page 33... ...
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From page 34... ...
g Beans, peas, soya, vegetables, grains. gross excess of saturated fatty acids, and in consequence the diet would be expected to raise serum cholesterol levels by 34 mg per 100 ml of serum.
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From page 35... ...
Type II patients show an increase in blood lipids in response to saturated fats, whereas Type IV carry an excess of blood lipids formed endogenously from dietary carbohydrate and thus respond to the carbohydrate content of the diet. SIGNIFICANCE OF PROTEIN INTAKE FROM ANIMAL FOODS It has already been shown (Table 3)
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From page 36... ...
Before the age of 55, daily intake exceeds 100 g, and drops only in the later years, a phenomenon noted in earlier data from Scotland (Munro, 19641. At all ages, animal sources provide nearly three-fourths of the total protein intake, and this alone ensures much more than the ADA at all ages.
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From page 37... ...
Animal foods serve in both capacities. The iron content of meats (Agricultural Research Service, 1970)
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From page 38... ...
Second, a possible avenue for reducing meat intake without losing the benefit of its iron content would be to raise the iron level of beef by appropriate treatment of the steer. We have shown that the skeletal and cardiac muscles of rats contain two forms of the iron-storage protein ferritin (tinder et al., 19731.
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From page 39... ...
studied urinary calcium excretion and calcium balance during 15-day periods in male subjects receiving a diet that was constant except for the protein content, which was varied from 47 g through 95-142 g daily. These changes caused progressively greater urinary outputs of calcium, so that calcium balance declined from +31 mg per day at the lowest protein intake through-58 mg to -120 mg daily at the highest protein level.
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From page 40... ...
However, direct tests of the action of administered fiber on blood cholesterol levels have been negative (Eastwood, 19691. Finally, animal fats have been implicated in multiple sclerosis, a disease of the nervous system that is notoriously difficult to study because of the long periods of unpredictable improvement.
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From page 41... ...
The average diet already provides more than adequate amounts of protein and energy, and too much saturated fat; hence, beef is not an important source of these nutrients and nonmeat foods would be an adequate substitute. However, on the credit side' beef has only a modest cholesterol content and makes a significant contribution to the daily intakes of iron, zinc, and niacin, all of which are available near or below requirements for some classes of the population.
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From page 42... ...
This maneuver resulted in a rise in ratio of polyunsaturated to saturated fatty acids in the body fat from 0.1: 1 to 0.9: 1. In clinical trials, feeding this beef resulted in a lowering of plasma cholesterol levels (Nester et al., 19731.
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From page 43... ...
A dietary approach to the prevention of coronary heart disease ~ seven-year report.
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From page 44... ...
1974. Letter: Coronary heart disease and dietary fiber.
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