Molecular Basis of Human Nutrition - T Sanders.pdf

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MOLECULAR BASIS OF HUMAN NUTRITION
CONTENTS
Molecular Basis of Human Nutrition
i
© 2003 Taylor & Francis
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CONTENTS
MOLECULAR BASIS OF
HUMAN NUTRITION
n Tom Sanders and Peter Emery
Department of Nutrition and Dietetics,
King’s College London, UK
iii
© 2003 Taylor & Francis
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CONTENTS
First published 2003 by Taylor & Francis
11 New Fetter Lane, London EC4P 4EE
Simultaneously published in the USA and Canada
by Taylor & Francis Inc,
29 West 35th Street, New York, NY 10001
Taylor & Francis is an imprint of the Taylor & Francis Group
© 2003 Taylor & Francis
Typeset in 11/13pt Perpetua by Graphicraft Limited, Hong Kong
Printed and bound in Great Britain by TJ International Ltd, Padstow, Cornwall
All rights reserved. No part of this book may be reprinted or reproduced or utilised in any
form or by any electronic, mechanical, or other means, now known or hereafter invented,
including photocopying and recording, or in any information storage or retrieval system,
without permission in writing from the publishers.
Every effort has been made to ensure that the advice and information in this book is true
and accurate at the time of going to press. However, neither the publisher nor the authors
can accept any legal responsibility or liability for any errors or omissions that may be
made. In the case of drug administration, any medical procedure or the use of technical
equipment mentioned within this book, you are strongly advised to consult the
manufacturer’s guidelines.
British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging in Publication Data
A catalog entry has been requested
ISBN 0-415-29917-9 (hbk)
ISBN 0-748-40753-7 (pbk)
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© 2003 Taylor & Francis
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CONTENTS
CONTENTS
Series editor’ s preface
viii
Preface
ix
Acknowledgements
x
1 Introduction
1
1.1 What is nutrition?
1
1.2 Estimation of nutrient requirements
3
Summary
11
Further reading
12
2 Energy
13
2.1 Energy content of foods
13
2.2 Sources of energy
15
2.3 Energy expenditure
16
2.4 Energy requirements
22
2.5 Energy balance
23
Summary
26
Further reading
26
3 Protein
27
3.1 The need for protein
27
3.2 Protein chemistry
28
3.3 Food sources
32
3.4 Digestion, absorption and metabolism
33
3.5 Classification of amino acids as essential or non-essential
37
3.6 Protein quality
38
3.7 Protein requirements and recommended intakes
41
Summary
43
Further reading
43
4 Carbohydrate
44
4.1 Introduction
44
4.2 Classification
45
4.3 Carbohydrate intake
51
4.4 Digestion and absorption
52
4.5 Metabolism of a glucose load
54
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© 2003 Taylor & Francis
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CONTENTS
4.6 Effects of unavailable carbohydrate intake on health
55
Summary
57
Further reading
57
5 Fat
58
5.1 Introduction
58
5.2 The chemistry of fats
58
5.3 Composition of different dietary fats
64
5.4 The digestion of fat
64
5.5 Physiological role of fat
66
5.6 Relationship between the intake of polyunsaturated fatty
acids and vitamin E intake
73
5.7 Dietary intakes of fat
74
5.8 Dietary Reference Values for fat and fatty acids
74
Summary
75
Further reading
75
6 Minerals
76
6.1 Sodium, potassium and chloride
76
6.2 Calcium, phosphorus, magnesium and fluoride
80
6.3 Iron, copper and zinc
84
6.4 Selenium, iodine and chromium
89
Summary
92
Further reading
93
7 Vitamins
94
7.1 Thiamin, niacin, riboflavin, biotin and pantothenic acid
95
7.2 Vitamin B 12 , folate and vitamin B 6
101
7.3 Vitamin C
105
7.4 Fat-soluble vitamins A, D, K and E
106
Summary
114
Further reading
114
8 Deficiency and toxicity disorders
115
8.1 Introduction
115
8.2 Protein Energy Malnutrition
116
8.3 Vitamin A deficiency disease
119
8.4 Rickets and osteomalacia
120
8.5 Pellagra
122
8.6 Thiamin deficiency
122
8.7 Iodine deficiency disease
123
8.8 Nutritional anaemias
124
8.9 Toxicities
125
Summary
129
Further reading
129
9 Diet-related disease
130
9.1 Obesity
132
9.2 Type II diabetes
135
9.3 Cardiovascular disease
137
9.4 Diet and cancer
142
9.5 Dental caries
146
Summary
147
Further reading
148
10 Food
149
10.1 Idiosyncratic adverse reactions to food
149
10.2 Naturally occurring toxicants in food
150
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© 2003 Taylor & Francis
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