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Protein Leverage Hypothesis
The protein leverage hypothesis states that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content, thus leading to over-consumption of foodstuffs when their protein content is low. This hypothesis has been put forward as a potential explanation of the obesity epidemic. Empirical tests have provided some evidence to confirm the hypothesis with one study suggesting that this could be a link between ultra-processed foods and the prevalence of obesity in the developed world. In 1995 Australian researcher Susanna Holt developed the concept of satiety value, a measure of how much a given food is likely to satisfy the hunger of someone. High protein foods have been found to have high satiety values, though these are outmatched by potatoes and oats (which have a high glycemic index). Fruits rank similarly to high protein foods (likely due to their high level of dietary fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid resid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Energy
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. Other smaller components of the diet, such as organic acids, polyols, and ethanol (drinking alcohol) may contribute to the energy input. Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fiber, may still be necessary to health and survival for other reasons. Some organisms have instead anaerobic respiration, which extracts energy from food by reactions that do not require oxygen. The energy contents of a given mass of food is usually expressed in the metric (SI) unit of energy, the joule (J), and its multiple the kilojoule (kJ); or in the traditional unit of heat energy, the calorie (cal). In nutritiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Obesity Epidemic
Obesity has been observed throughout human history. Many early depictions of the human form in art and sculpture appear obese. However, it was not until the 20th century that obesity became common — so much so that, in 1997, the World Health Organization (WHO) formally recognized obesity as a global epidemic and estimated that the worldwide prevalence of obesity has nearly tripled since 1975. Obesity is defined as having a body mass index (BMI) greater than or equal to 30 kg/m2, and in June 2013 the American Medical Association classified it as a disease. In countries of the Organisation for Economic Co-operation and Development (OECD), one child out of five is overweight or obese. Once considered a problem only of high-income countries, obesity rates are rising worldwide. Globally, there are now more people who are obese than who are underweight, a trend observed in every region over the world except parts of sub-Saharan Africa and Asia. In 2013, an estimated 2.1 bill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ultra-processed Foods
Ultra-processed foods, also referred to as ultra-processed food products (UPP), are food and drink products that have undergone specified types of food processing, usually by transnational and other very large ' Big food' corporations. These foods are designed to be "convenient, eaten on the go, hyperpalatable and appealing to consumers, and, most importantly, the most profitable segment of Big food companies' portfolios because of these foods' low-cost ingredients". Ultra-processed foods are connected to obesity, other health issues, food access and insecurity issues and contributes to some of the other environmental impacts of industrial agriculture. Some countries have begun regulating ultraprocessed foods through labeling and restrictions on their sale. Definition The concept of ultra-processed food was initially developed and the term coined by the Brazilian nutrition researcher Carlos Monteiro, with his team at the Center for Epidemiological Research in Nutrition and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satiety Value
Satiety value is the degree at which food gives a human the sense of food gratification, the exact contrast feeling of hunger. The concept of the Satiety Value and Satiety Index was developed by Australian researcher and doctor, Susanna Holt. Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ. Limiting the food intake after reaching the satiety value helps reduce obesity problems. Foods with the most satiation per calorie are often: * high in certain proteinase inhibitors that suppress appetite - eg potatoes * high in protein (which takes longer to digest than other energy sources) - eg meat * low in glycemic index (in which the carbohydrates take longer to digest) - eg oats * high in fibre (which takes longer to digest than low fibre foods) - eg fruit * low in calories - eg vegetables * solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycemic Index
The glycemic (glycaemic) index (GI; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains, but is also affected by the amount of entrapment of the carbohydrate molecules within the food, the fat and protein content of the food, the amount of organic acids (or their salts) in the food, and whether it is cooked and, if so, how it is cooked. GI tables, which list many types of foods and their GIs, are available. A food is considered to have a ''low GI'' if it is 55 or less; ''high GI'' if 70 or more; and ''mid-range GI'' if 56 to 69. The term was introduced in 1981 by David J. Jenkins and co-workers. It is useful for quantifying the relative rapidity with which the body breaks down carbohydrates. It takes into account only the available carbo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Sydney
The University of Sydney (USYD), also known as Sydney University, or informally Sydney Uni, is a public university, public research university located in Sydney, Australia. Founded in 1850, it is the oldest university in Australia and is one of the country's six sandstone universities. The university comprises eight academic faculties and university schools, through which it offers bachelor, master and doctoral degrees. The university consistently ranks highly both nationally and internationally. QS World University Rankings ranked the university top 40 in the world. The university is also ranked first in Australia and fourth in the world for QS graduate employability. It is one of the first universities in the world to admit students solely on academic merit, and opened their doors to women on the same basis as men. Five Nobel Prize, Nobel and two Crafoord Prize, Crafoord laureates have been affiliated with the university as graduates and faculty. The university has educated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Obesity
Obesity is a medical condition, sometimes considered a disease, in which excess body fat has accumulated to such an extent that it may negatively affect health. People are classified as obese when their body mass index (BMI)—a person's weight divided by the square of the person's height—is over ; the range is defined as overweight. Some East Asian countries use lower values to calculate obesity. Obesity is a major cause of disability and is correlated with various diseases and conditions, particularly cardiovascular diseases, type 2 diabetes, obstructive sleep apnea, certain types of cancer, and osteoarthritis. Obesity has individual, socioeconomic, and environmental causes. Some known causes are diet, physical activity, automation, urbanization, genetic susceptibility, medications, mental disorders, economic policies, endocrine disorders, and exposure to endocrine-disrupting chemicals. While a majority of obese individuals at any given time are attempti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
