Search results for "Animal protein"
showing 9 items of 9 documents
Losing weight after menopause with minimal aerobic training and mediterranean diet
2020
Objective: It is a common belief that menopausal women have greater difficulty losing weight. The aim of this study was to assess the efficacy of a Mediterranean diet (MD) to promote weight loss in postmenopausal women. All participants were prescribed a hypocaloric traditional MD, tailored to the individual. Subjects were asked not to begin any kind of physical activity. Body composition was measured at the beginning and after 8 weeks of treatment. In total, 89 women (age 52.8 ±
The impact of type of dietary protein, animal versus vegetable, in modifying cardiometabolic risk factors: A position paper from the International Li…
2020
Proteins play a crucial role in metabolism, in maintaining fluid and acid-base balance and antibody synthesis. Dietary proteins are important nutrients and are classified into: 1) animal proteins (meat, fish, poultry, eggs and dairy), and, 2) plant proteins (legumes, nuts and soy). Dietary modification is one of the most important lifestyle changes that has been shown to significantly decrease the risk of cardiovascular (CV) disease (CVD) by attenuating related risk factors. The CVD burden is reduced by optimum diet through replacement of unprocessed meat with low saturated fat, animal proteins and plant proteins. In view of the available evidence, it has become acceptable to emphasize the …
Effects of heat treatment on rheological properties of pea and egg white protein mixtures
2020
International audience; Partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of the complex structure in a mixed food product. In this work, we used low-denatured pea globulins (PG) in admixture with raw egg white (EW) to study the thermal and rheological behavior of the mixed systems submitted to heat treatment (>G’’) for all the protein samples whatever the pH. Higher storage modulus (G’) values for egg white indicated stronger elastic behavior as for the mixtures. From strain sweep experiments, the addition of PG in the…
Analysis of Archaeological Bones for the Purpose of Reconstructing the Paleodiet of Medieval Inhabitants
2010
Bone is one of the few materials that are consistently recovered from archaeological and paleontological sites; its chemical composition has the potential to provide valuable information about ancient human and faunal diet and health status. Diet is one aspect of the development of human culture; changes in dietary regimes occurred together with changes in the manner of food procurement. Gathering, hunting and, after domestication, cattle breeding, and finally agriculture, each stage of development of the dietary process also brought social stratification, which in turn led to a preferred diet for certain individuals (Smrcka 2005). The most frequently examined elements for the reconstructio…
Maternal diet shapes the breast milk microbiota composition and diversity: impact of mode of delivery and antibiotic exposure
2020
BACKGROUND: Breast milk is a complex biofluid that provides nutrients and bioactive agents, including bacteria, for the development of the infant gut microbiota. However, the impact of maternal diet and other factors, such as mode of delivery and antibiotic exposure, on the breast milk microbiota has yet to be understood. OBJECTIVES: This study aimed to examine the association between maternal diet and breast milk microbiota and to ascertain the potential role of mode of delivery and antibiotic exposure. METHODS: In a cross-sectional study of the MAMI cohort, breast milk microbiota profiling was assessed in 120 samples from healthy mothers by 16S rRNA gene sequencing. Maternal dietary infor…
Beyond the grave: variability in Neolithic diets in Southern Germany?
2006
Abstract Carbon and nitrogen stable isotope analyses were undertaken on human and faunal remains from two Neolithic sites in Southern Germany; the LBK settlement at Herxheim and the middle Neolithic cemetery at Trebur. Stable isotope data were used to reconstruct the diets of individuals buried at these sites and to look at dietary variation between groups classified by their sex, age, grave goods and cultural affiliation. Overall there was surprisingly little variation in the diet between the groups, as described by the stable isotope analysis, despite significant differences in the composition of grave goods. Also surprising, considering the archaeological evidence for extensive grain cul…
Impact of processing conditions on functionality of powders prepared from mixed protein system
2020
International audience; The projection of a global human population of around 9.5 billion by 2050 indicates that the demand for animal protein will double during this period. It seems therefore essential in regard to sustainability and food security to search for alternative protein sources that show nutritional and functional quality close to animal protein ones. In that respect, there is a growing interest in utilizing plant proteins as partial replacers of animal proteins in food. The reintroduction of plant proteins into our diet is a solution already envisaged by some vegetarian or flexitarian diets. In order to broaden this practice, one strategy is the use of protein mixes as an ingr…
Rheological properties of thermal gels of pea and egg white protein mixtures
2021
International audience; Partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of the complex structure in a mixed food product. In this work, we used low-denatured pea globulins (PG) in admixture with raw egg white (EW) to study the thermal and rheological behavior of the mixed systems submitted to heat treatment (>G’’) for all the protein samples whatever the pH. Higher storage modulus (G’) values for egg white indicated stronger elastic behavior as for the mixtures. From strain sweep experiments, the addition of PG in the…
Integrating multiple stressors in aquaculture to build the blue growth in a changing sea
2017
Fisheries currently represent the main source of animal protein intake worldwide, although catches of most commercial species are at or beyond maximum sustainable yields. Increasing production would require an excess of exploitation levels and aquaculture is expected to become crucial in sustaining a growing seafood demand. Nonetheless, many threats are expected to affect aquaculture and the increased production must evolve in a way that minimizes environmental and socio-economic impacts. The claimed sustainable development of human activities at sea (blue growth and economy) seeks for new joint analyses and solutions at (trans-)national systemic level should be planned and applied. To meet…