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What Happens To Your Body on High Protein Diet Background: The intake of protein Protein intake and antioxidant activity antioxidants aftivity been intaek associated with frailty, PProtein. However, to our activtiy, no study has evaluated these associations in considering Protein intake and antioxidant activity or Cellular autophagy intakes as respective confounders. Further, the cooperative effect of dietary protein and antioxidants on frailty has not been investigated. Therefore, we examined the association of high protein and high dietary total antioxidant capacity TAC with frailty under the adjustment for dietary TAC or protein intake, respectively. The association between the combination of high dietary protein and high dietary TAC and frailty was also investigated.Protein intake and antioxidant activity -
The final sample thus comprised women aged 65—94 years. The subject excluded from the present study was significantly younger, and had lower proportions of living alone and a history of chronic disease than the study population data not shown. Median age interquartile range [IQR] of the study population was 74 71—78 years and median BMI was A total of women Compared with the non-frail group, the frail group was significantly older, had a higher BMI and more current smokers, higher proportions of a history of chronic disease and depression symptoms, and fewer alcohol drinkers and supplement users.
Median IQR intake and contribution to energy values of protein were Protein intake per body weight BW was 1. Median IQR energy-adjusted value dietary TAC was Energy intake among the frail subjects was significantly lower than among the non-frail ones.
Protein intake and dietary TAC in the frail group were significantly lower than those in the non-frail group. Although a weak inverse association was observed in the second tertile in the adjustment for animal protein, further adjustment of dietary TAC attenuated the association.
The associations between total protein and frailty in the adjustment for dietary TAC and between dietary TAC and frailty in the adjustment for total protein were examined by using one regression model. The association of dietary TAC was higher than that of total protein. The subjects were divided nine groups based on the combination of the tertile of total protein intake and the tertile of dietary TAC, and the risk of frailty was predicted in these nine groups Table 4.
The group composed of the highest tertile for both total protein intake and dietary TAC P3A3 had a markedly low prevalence of frailty. We also examined the association between FRAP, TEAC, or TRAP and frailty. Similar results to Tables 3 and 4 were confirmed data not shown.
Dietary intake and dietary TAC were described among the subject of P1A1, P2A2, and P3A3, respectively Table 5. For many food intakes, e.
Meanwhile, the negative associations were obtained for rice, confectionaries, and soft drinks. The intakes of almost all the nutrients examined and dietary TAC were increasing according to increasing of protein intake and dietary TAC.
Only the carbohydrate intake was inversely associated with the increasing of protein intake and dietary TAC among all nutrients. All the results shown in Tables 3 , 4 and 5 were obtained using dietary variables adjusted by the residual method. Similar results were observed for the density method data not shown.
In the present study, a higher intake of total and animal protein and dietary TAC were independently associated with a lower prevalence of frailty among old Japanese women. Further, the prevalence of frailty was markedly low in the subjects who consumed a diet with both high total protein and high dietary TAC.
Such individuals had a significantly greater intake of pulses, potatoes, fruits, vegetables, fish and shellfish, meats, eggs, and dairy products and a lower intake of rice, confectionaries, and soft drinks than did those with both low total protein intake and low dietary TAC.
To our knowledge, this is the first study to investigate the association of protein intake and dietary TAC with frailty, not only independently but also cooperatively. However, the present study showed that total protein intake was 1.
Even in the frail group, the respective value was 1. Previous review studies showed that some study described the daily protein intake of 0.
Although we cannot adequately discuss the appropriate amount of protein intake in this study due to the limited validity of the BDHQ, the amount of protein required to maintain muscle mass for old population might be higher than the present recommendation in Japan.
Median IQR dietary TAC among our subjects was Our previous study showed that median IQR dietary TAC among young Japanese women estimated by the comprehensive diet history questionnaire, on which the BDHQ was based for development, was Although these values could not be compared directly, dietary TAC among the present participants might be higher than that of young Japanese women in the previous study.
Although the essential biological mechanism that causes frailty has never been adequately explained, hypotheses have proposed that the loss of muscle mass may be one of the causes of frailty [ 9 , 10 , 11 , 12 , 32 ] and that sufficient dietary protein intake was required to maintain muscle mass and function [ 10 , 12 ].
The inverse association of dietary protein with frailty in previous studies [ 14 , 15 , 16 , 17 ] may be caused by preventing loss of muscle mass or improving the synthesis of muscle protein.
Meanwhile, inflammation and oxidative stress, which also cause the reduction of muscle protein synthesis and promotion of muscle proteolysis, may play an important role in the development of frailty [ 11 , 33 , 34 ].
The inverse association between the intake of antioxidant nutrients and frailty in previous studies [ 14 , 18 ] may be explained by the restriction of inflammation. Our results showed that both protein intake and dietary TAC were inversely associated with frailty.
These associations were consistent in the previous studies [ 14 , 15 , 16 , 17 , 18 ], and observed independently they may suggest that dietary protein and antioxidant activity individually prevent frailty by maintaining muscle mass and function.
Plant protein was not associated with frailty in our present study, albeit the association was observed in our previous study [ 13 ]. Although these studies were conducted using the same dataset, the previous study used quintiles instead of tertiles to categorize dietary intake leading more extreme group.
This different methodological approach may cause different result. Our additional investigation using bisection, quartile, and quintile showed that, in only the quintile, plant protein was associated with frailty data not shown. These different results may indicate that the effect of plant protein on frailty is relatively weak.
The weak inverse association between plant protein and frailty in the adjusted model using animal protein was attenuated after further adjustment of dietary TAC. Many food sources of plant protein, e.
pulses and vegetables, contributed to dietary TAC in this population [ 13 , 19 ], and the correlation between dietary TAC and plant protein 0. The effect of plant protein on frailty observed in the previous study [ 13 ] may have been caused by the antioxidant nutrients included in plant foods rather than the protein.
In fact, our additional analysis showed that the significant inverse association between plant protein and frailty using quintile was disappeared after further adjustment for dietary TAC data not shown. In our study, the prevalence of frailty in the group with P3A3 was lowest among the groups.
This association was more marked than those of single high protein and dietary TAC values, indicating that a diet containing both high protein and high antioxidant nutrients has the potential to prevent frailty more effectively than does high protein or high antioxidants solely.
Although almost all of the combinations of the tertiles of total protein and dietary TAC were showed lower ORs than P1A1, only P3A1 showed non-significant association.
The reason was unclear. This result might imply that the inverse association between protein and frailty was relatively weak under the low intake level of antioxidants.
The previous studies showed that Mediterranean [ 35 , 36 , 37 ] and prudent dietary patterns [ 38 ] were associated with a low prevalence of frailty. This association may be caused by an abundance of both protein and antioxidants derived from fruits, vegetables, whole cereals, and oily fish.
Not only increasing the intake of protein or antioxidants individually, but also increasing both of them simultaneously may be effective for frailty prevention. The present subjects in the P3A3 group had higher intake of pulses, potatoes, fruits, vegetables, fish and shellfish, meats, eggs, and dairy products and lower intakes of rice, confectionaries, and soft drinks than did those in the P1A1 group.
The P3A3 subjects ate more of almost all the nutrients, except for carbohydrates, than did P1A1 subjects. Avoiding confectionaries or soft drinks and eating more fruits, vegetables, pulses, and fish and shellfish may be an effective dietary strategy for preventing frailty in the present population.
Drinking green tea or coffee, which are the main contributors of dietary TAC in old Japanese women [ 19 ], instead of soft drinks, may be another way to prevent frailty. Appropriate food selections to increase the intake of protein and dietary TAC, based on food culture and dietary habits of target populations, may be important in frailty prevention.
The strength of our present study was our ability to examine the relation of protein intake and dietary TAC with frailty in a large number of old women using multicenter epidemiological data.
The subjects lived over a wide geographical range of Japan and had various dietary and lifestyle habits. Additionally, the dietary questionnaire used has been validated [ 20 , 21 ]. Several limitations of this study also warrant mention.
First, dietary TAC was only moderately associated with plasma TAC measurements in previous studies [ 39 , 40 ], and the method of evaluating the total antioxidant function in vivo is controversial [ 41 ].
However, several studies have demonstrated that the consumption of antioxidant-rich foods increased plasma TAC immediately after ingestion [ 42 ]. Furthermore, previous studies showed that dietary TAC was inversely associated with inflammatory molecules [ 43 , 44 ]. Although the validity of dietary TAC estimated by the BDHQ has not been examined, dietary TAC estimated by a comprehensive diet history questionnaire, from which the BDHQ was developed, was also inversely associated with a serum inflammatory marker in our previous study [ 31 ].
These results may suggest that dietary TAC is a useful tool for assessing antioxidant intake and antioxidant activities in vivo [ 41 , 45 ]. Second, we used the score of the physical functioning scale of the SF as a surrogate for walking speed and grip strength.
However, all the criteria we used to define frailty were very similar to those proposed by Woods et al. These results may indicate the appropriateness of the criteria we used. Third, the BDHQ was a self-reported diet history questionnaire and are subject to both random and systematic measurement errors as all the other self-reported dietary assessment methods.
To minimize the effect of misreporting, we excluded the subject reporting low or high energy intake and we used energy-adjusted values.
Fourth, because reliable food composition table for dietary supplements could not be obtained in Japan, we could not consider the intake of dietary supplements in calculating nutrient intake and dietary TAC. However, we used the variable for dietary supplement use yes or no as confounders.
Fifth, the present study was conducted under a cross-sectional design, which prevents the investigation of a causal effect of protein intake or dietary TAC on frailty.
The proportion of the subjects with these diseases is assumed to be underestimated because of self-reported, which is a further limitation of this study.
Meanwhile, we examined the food source of protein among the subjects categorized by no frailty and frailty. These differences were small and the contributions of meat, dairy products, and eggs were not significantly different between the groups.
Frail participants might not avoid eating to meat and similar food source of protein was obtained between frail and non-frail group, may indicate that there might be no problem of reverse causality for the cause of masticatory problems.
Sixth, almost all subjects in the present study were grandmothers of selected dietetic students, and not a random sample of old Japanese women. Further, the nutrition interest of their grandchildren might influence their dietary habits.
Thus, our results cannot be readily extrapolated to the general old Japanese population. Finally, although we attempted to adjust for a wide range of potential confounding variables, we were unable to rule out residual confoundings.
Additionally, we should have excluded subjects with poor cognitive function because poor cognition is related to frailty [ 47 ] and might be associated with dietary TAC [ 48 ]. Since our self-reported questionnaires did not examine cognitive function, we could not exclude subjects with poor cognition.
However, the study subjects answered the questionnaires themselves, which implies sufficient cognitive function to do so.
Meanwhile, cognitive problems could also lead to unreliable answers to the questionnaires. We found that total protein intake and dietary TAC was independently inversely associated with frailty in old Japanese women.
The diet with the combination of high total protein and high dietary TAC was markedly associated with a low prevalence of frailty. Eating fruits, vegetables, pulses, and fish and shellfish and drinking green tea and coffee, instead of confectionaries and soft drinks, may be an effective strategy for frailty prevention among the Japanese population.
In other populations, other food combinations that allow for an increase of both protein and antioxidants in their diet can be selected based on the local food culture and dietary habits. Further studies are needed to develop effective dietary strategies for the intervention of frailty prevention.
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If you need to take a supplement, seek advice from your doctor or dietitian and choose supplements that contain all nutrients at the recommended levels. Research is divided over whether antioxidant supplements offer the same health benefits as antioxidants in foods.
To achieve a healthy and well-balanced diet , it is recommended we eat a wide variety from the main 5 food groups every day:. To meet your nutritional needs, as a minimum try to consume a serve of fruit and vegetables daily.
Although serving sizes vary depending on gender, age and stage of life, this is roughly a medium-sized piece of fruit or a half-cup of cooked vegetables. The Australian Dietary Guidelines External Link has more information on recommended servings and portions for specific ages, life stage and gender.
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Skip to main content. Healthy eating. Home Healthy eating. Actions for this page Listen Print. Summary Read the full fact sheet. On this page. About oxidation Antioxidants and free radicals The effect of free radicals Disease-fighting antioxidants Sources of antioxidants Vitamin supplements and antioxidants Dietary recommendations for antioxidants Where to get help.
About oxidation The process of oxidation in the human body damages cell membranes and other structures, including cellular proteins, lipids and DNA.
Antioxidants and free radicals Antioxidants are found in certain foods and may prevent some of the damage caused by free radicals by neutralising them. Disease-fighting antioxidants A diet high in antioxidants may reduce the risk of many diseases including heart disease and certain cancers.
Sources of antioxidants Plant foods are rich sources of antioxidants. Also derived from the plants that animals eat. Vitamin supplements and antioxidants There is increasing evidence that antioxidants are more effective when obtained from whole foods, rather than isolated from a food and presented in tablet form.
Dietary recommendations for antioxidants Research is divided over whether antioxidant supplements offer the same health benefits as antioxidants in foods.
To achieve a healthy and well-balanced diet , it is recommended we eat a wide variety from the main 5 food groups every day: vegetables and legumes or beans fruit whole grain foods and cereals lean meat, poultry or alternatives such as fish, eggs, tofu, legumes, nuts and seeds dairy and dairy alternatives — mostly reduced fat reduced fat milk is not recommended for children under 2 years.
Where to get help Your GP doctor Dietitians Australia External Link Tel. Nutrient reference values for Australia and New Zealand External Link , National Health and Medical Research Council, Australian Government.
Antilxidant study aimed at comparing the effects Protein intake and antioxidant activity the supplementation an natural abd sources to a reduced crude Protein intake and antioxidant activity Proteih Protein intake and antioxidant activity the performance, carcass traits, blood parameters, liver antioxidant enzyme activities and ijtake lipid antioixdant of Japanese quails exposed to antioxidanh stress. A Peotein of day-old male Japanese quails were exposed to two different temperature treatments TT Back injury prevention thermoneutral TN Prktein heat stress HS and were fed five different dietary treatments DTs. HS significantly deteriorated the growth performance of quails throughout the experiment. In conclusion, the results show that the extracts of pomegranate peel and apple peel can be used as alternative natural antioxidant sources to vitamin E in the diets of Japanese quails exposed to heat stress and fed a reduced crude protein diet. Keywords: Antioxidant enzymes; heat stress; lipid peroxidation; natural antioxidants; quails; performance. Heat stress HS caused by increasing industrialization and environmental degradation is one of the most challenging environmental conditions affecting the poultry sector in the world Ajakaiye et al. Impact of vitamins C and E dietary supplementation on leukocyte profile of layer hens exposed to high ambient temperature and humidity.
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