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Showing posts with label Proteins. Show all posts
Showing posts with label Proteins. Show all posts

Saturday, 26 March 2022

Extra Protein, Extra Performance? - Excess protein turns into fat

By taking large quantities of protein, athletes hope to be able to run that extra mile or lift that extra weight without failing their drug tests. But, does it work? More importantly, is it worth the risks?



Joe Schwarcz PhD | 20 Mar 2017 


No one can deny the importance of proteins in our diet. They are vital for countless body functions, especially tissue growth and repair. Proteins also provide energy to the body and help ensure a strong immune system. In striving to excel at their respective sports, many athletes subscribe to the notion that protein supplements enhance their physical performance. The existence of a multi-billion dollar supplement industry, however, does not prove that such products are necessary. Only a rigorous scientific investigation can do that.

Before delving into the science of protein supplements, let’s take a look at the differences between a supplement and a drug. Legally, dietary supplements cannot claim to cure, treat or prevent a disease, although they can convey how they potentially affect the body. Supplements do not have to go through the same regulatory process as drugs which undergo a thorough assessment for safety and efficacy before going on the market. Protein supplements therefore do not have to be proven effective before being sold. Indeed, their effectiveness continues to be a matter of ongoing debate, and with a lack of concrete evidence, many people continue to invest in this growing market.

An understanding of protein’s role in the body allows us to make an attempt at assessing the role of supplements. A normal adult requires only forty to fifty grams of protein per day in order to supply essential amino acids and replace the nitrogen eliminated in urea as waste. Essential amino acids are the nine out of twenty amino acids that the body requires but cannot produce on its own. When an amino acid is broken down, the nitrogen it contains is converted into urea by the liver which then is excreted via the kidneys. 

Many athletes, body builders, or teenage boys who are looking to “bulk up” turn to protein supplements or high protein diets to enhance their performance or accelerate muscle growth. Supposedly, the amino acids arginine and ornithine promote release of growth hormone, a natural hormone that stimulates muscle development. Glutamine and carnitine have also been marketed as strength-enhancing amino acids. By taking large quantities of these proteins, athletes hope to be able to run that extra mile or lift that extra weight without failing their drug tests. But, does it work? More importantly, is it worth the risks? 

A typical American diet contains approximately seventy to ninety grams of protein per day, meaning that most individuals far surpass their daily protein requirements. Dietary protein is used to replace proteins which were previously broken down and used by the body. Extra protein does not get stored. Instead, excess amino acids get converted to carbohydrate or fat. Thus, it seems that additional protein intake will not directly increase muscle growth, strength or physical performance and could even lead to weight gain and fat deposition, which are surely negative consequences for any athlete.

As a matter of fact, many health experts question the efficiency and safety of ingesting large amounts of proteins. In one study of elite junior weightlifters, consumption of protein supplements including glutamine and carnitine before workout did not result in changes in blood hormone levels during heavy training. Another study with bodybuilders found no change in blood growth hormones after consuming various mixtures of amino acids. Not only that, excess protein intake can have deleterious effects on the body. The recommended dose of protein intake for a normal adult is 0.8 g per kg of body weight per day. That’s 54 g for a person weighing 150 lb. High level athletes (and we are talking about those who compete at the national and international level, not your fifteen year-old who wants to impress a girl) require a bit more than that to compensate for their high energy output. According to one study, athletes competing in power or strength sports need about 1.6 g of protein per kg of body weight, while endurance-trained athletes need about 1.3 g per kg. There is still debate about the exact amount of proteins athletes should consume, but the consensus is that anything over 2.0 g per kg of body weight per day is excessive and no scientific evidence supports beneficial effects above this level. High protein diets on the other hand advocate protein intake on the order of 200 to 400 g a day! Too much protein intake can lead to liver and kidney overload; the liver cannot convert nitrogen into urea fast enough and the kidney has to deal with extra urea. Too much urea results in higher demand for water, which leads to dehydration. And we all know how important it is for athletes to stay hydrated. More serious problems include hyperaminoacidemia (excess amino acid in blood), hyperammonemia (excess ammonia), hyperinsulinemia (excess insulin), calcium loss and overreaction within the immune system.

All you need, really, is a balanced diet and healthy lifestyle. No need to wreak havoc in your body with excessive supplementation. A 3-oz. portion of roast white chicken meat already contains 26g of protein. Beans average about 15g per cup, and pasta contains 5g per cup. While there is evidence that extra protein can be beneficial for athletes, you really don’t need much. A double-blind study with judoists showed that a daily protein supplement of 0.5 g per kg of body weight improved the maximum oxygen uptake. The effects disappeared when judoists stopped taking the supplements. However, such amounts can be obtained from a healthy diet. The body cannot tell the difference between proteins coming from foods and proteins coming from bottles. Proponents of supplements claim that they are more readily absorbed than the protein from food and that certain amino acids increase muscle mass and decrease body fat. The fact is, there is no reason to believe that faster absorption is better; after all, muscles don’t just grow from one second to the next. The best way to gain muscle mass is to add body weight by increasing calorie intake from low fat carbohydrate sources.

Endurance or strength exercise does increase the body’s dietary protein requirement, therefore athletes who are generally more physically active than the average person, require more dietary protein. Just how much more is hard to determine but needs can certainly be met without resorting to protein supplements. Furthermore excessive protein intake is not without problems. Potential side effects include dehydration, which is secondary to high urea excretion, gout, liver and kidney damage, calcium loss, bloating and diarrhea. Yes, athletes do need more protein, but not in gargantuan amounts. And supplements are great, for those who sell them. There is nothing you cannot obtain from a healthy diet. As for bulking up... exercise by itself already significantly increases growth hormone levels, so leave the health food stores alone and head for the gym!

https://www.mcgill.ca/oss/article/health-you-asked/extra-protein-extra-performance

Thursday, 23 September 2021

The truth about eating eggs - MUST READ - BBC




 


The truth about eating eggs

22 MARCH 2021|FOOD & DRINK

Are eggs helpful to our health… or a cause of heart disease? Experts advise egg consumption should be part of a healthy lifestyle to be beneficial. But fears that eggs can be bad for us appear to have been laid to rest.

Based on the BBC Future article 'The truth about eating eggs' by Jessica Brown. (see article below)

Video by Howard Timberlake

https://www.bbc.com/reel/playlist/the-truth-about-food?vpid=p08ngz2x



The truth about eating eggs

Are eggs helpful to our health… or a cause of heart disease? BBC Future examines the evidence.

By Jessica Brown24th April 2020

A

As many countries urge populations to stay at home, many of us are paying more attention to our diets and how the food we eat can support our health. To help sort out the fact from the fiction, BBC Future is updating some of our most popular nutrition stories from our archive.

Our colleagues at BBC Good Food are focusing on practical solutions for ingredient swaps, nutritious storecupboard recipes and all aspects of cooking and eating during lockdown.

If there was such a thing as a perfect food, eggs would be a contender. They’re readily available, easy to cook, affordable and packed with protein.

“The egg is meant to be something that has all the right ingredients to grow an organism, so obviously it’s very nutrient dense,” says Christopher Blesso, associate professor of nutritional science at the University of Connecticut in the US.

Eating eggs alongside other food can help our bodies absorb more vitamins, too. For example, one study found that adding an egg to salad can increase how much vitamin E we get from the salad.

But for decades, eating eggs has also been controversial due to their high cholesterol content – which some studies have linked to an increased risk of heart disease. One egg yolk contains around 185 milligrams of cholesterol, which is more than half of the 300mg daily amount of cholesterol that the US dietary guidelines recommended until recently.  

Additionally, there have been scientifically unsupported claims the eggs can guard against coronavirus, or that they have even been responsible for its outbreak. There has even been one outlandish theory that spitting in an egg before cooking it creates antibodies which can guard against the disease. (There's no evidence to support this.)

Does that mean eggs, rather than being an ideal food, might actually be doing us harm?

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Cholesterol, a yellowish fat produced in our liver and intestines, can be found in every one of our body’s cells. We normally think of it as “bad”. But cholesterol is a crucial building block in our cell membranes. It also is needed for the body to make vitamin D, and the hormones testosterone and oestrogen. 

We produce all the cholesterol we need on our own, but it’s also found in animal produce we consume, including beef, prawns and eggs, as well as cheese and butter.


Cholesterol is found in animal products like beef as well as eggs (Credit: Getty Images)

Cholesterol is transported around our body by lipoprotein molecules in the blood. Every person has a different combination of various types of lipoproteins, and our individual make-up plays a role in determining our risk of developing heart disease.

Low-density lipoprotein (LDL) cholesterol – referred to as “bad” cholesterol – is transported from the liver to arteries and body tissues. Researchers say that this can result in a build-up of cholesterol in the blood vessels and increase the risk of cardiovascular disease.

But researchers haven’t definitively linked consumption of cholesterol to an increased risk of cardiovascular disease. As a result, US dietary guidelines no longer have a cholesterol restriction; nor does the UK. Instead, emphasis is placed on limiting how much saturated fat we consume, which can increase the risk of developing cardiovascular disease. Foods containing trans fats, in particular, increase our LDL levels. Although some trans fats occur naturally in animal products, most are made artificially and are found in highest levels in margarines, snacks, and some deep-fried and baked foods, such as pastry, doughnuts and cake. (Read more about whether diets encouraging people to eat more saturated fat are good for you.)

Some deep-fried foods, which contain trans fats, can increase our LDL (or "bad") cholesterol levels (Credit: Getty Images)

Meanwhile, along with prawns, eggs are the only food high in cholesterol that are low in saturated fat. 

“While the cholesterol in eggs is much higher than in meat and other animal products, saturated fat increases blood cholesterol. This has been demonstrated by lots of studies for many years,” says Maria Luz Fernandez, professor of nutritional sciences at the University of Connecticut in the US, whose latest research found no relationship between eating eggs and an increased risk of cardiovascular disease.

The discussion on the health effects of eggs has shifted partly because our bodies can compensate for the cholesterol we consume.

“There are systems in place so that, for most people, dietary cholesterol isn’t a problem,” says Elizabeth Johnson, research associate professor of nutritional sciences at Tufts University in Boston, US.

In a 2015 review of 40 studies, Johnson and a team of researchers couldn’t find any conclusive evidence on the relationship between dietary cholesterol and heart disease.

“Humans have good regulation when consuming dietary cholesterol, and will make less cholesterol themselves,” she says.




And when it comes to eggs, cholesterol may pose even less of a health risk. Cholesterol is more harmful when oxidised in our arteries, but oxidisation doesn’t happen to the cholesterol in eggs, says Blesso.

“When cholesterol is oxidised, it may be more inflammatory, and there are all kinds of antioxidants in eggs that protect it from being oxidised,” he says.

Also, some cholesterol may actually be good for us. High-density lipoprotein (HDL) cholesterol travels to the liver, where it’s broken down and removed from the body. HDL is thought to have a protective effect against cardiovascular disease by preventing cholesterol from building up in the blood.

“People should be concerned about cholesterol that circulates in their blood, which is the one that leads to heart disease,” says Fernandez.

What matters is the ratio of HDL to LDL in our bodies, as elevated HDL counteracts the effects of LDL.

However, while most of us are able to buffer the cholesterol we consume with the cholesterol we synthesise in our livers, Blesso says around a third of us will experience an increase in blood cholesterol by 10% to 15% after consuming it.

Trials have found that lean and healthy people are more likely to see an increase in LDL after eating eggs. Those who are overweight, obese or diabetic will see a smaller increase in LDL and more HDL molecules, Blesso says. So, if you’re healthier to begin with, eggs potentially could have a more negative effect than if you’re overweight – but if you’re healthier, you’re also more likely to have good HDL levels, so an increase in LDL probably isn’t very harmful.


One study found that an additional half egg per day was linked to a higher risk of heart disease... (Credit: Getty Images)


Research published earlier this year, though, challenged the recent consensus that eggs pose no harm to our health. Researchers looked at data from 30,000 adults followed for an average of 17 years and found that each additional half an egg per day was significantly linked to a higher risk of heart disease and death. (They controlled for the subjects’ diet patterns, overall health and physical activity to try to isolate the effects of eggs.)

“We found that, for every additional 300mg cholesterol person consumed, regardless of the food it came from, they had a 17% increased risk of cardiovascular disease, and 18% increased risk of all-cause mortality,” says Norrina Allen, one of the study’s authors and associate professor of preventive medicine at Northwestern University in Illinois, US.

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“We also found that each half egg per day led to a 6% increased risk of heart disease and 8% increased risk of mortality.”

Despite the study being one of the largest of its kind to address this specific relationship between eggs and heart disease, it was observational, giving no indication of cause and effect. It also relied upon a single set of self-reported data – participants were asked what they ate over the previous month or year, then followed up their health outcomes for up to 31 years. This means the researchers only got a single snapshot of what the participants were eating, even though our diets can change over time.


…but other studies have found that eggs are associated with a lower risk of heart disease (Credit: Getty Images)


And the study conflicts with past results. Numerous studies suggest eggs are good for heart health. One previous analysis of half a million adults in China, published in 2018, even found the exact opposite: egg consumption was associated with lower risk of heart disease. Those who ate eggs every day had an 18% lower risk of death from heart disease and 28% lower risk of stroke death compared to those who didn’t eat eggs.

Like the previous study, it too was observational – meaning it’s impossible to tease out cause and effect. (Do healthier adults in China simply eat more eggs, or do the eggs make them healthier?). That, of course, may be a big part of the confusion.

Good egg

While these studies have reignited the debate on the impact of cholesterol in eggs on our health, we do know some ways in which eggs could affect our risk of disease.

One way is through a compound in eggs called choline, which may help protect us against Alzheimer’s disease. It also protects the liver. (Find out if eggs are a good way of stopping a hangover.)


Choline, which is found in eggs, may protect us against Alzheimer’s disease (Credit: Getty Images)

But it may have negative effects, too. Choline is metabolised by gut microbiota into a molecule called TMO, which is then absorbed into people’s livers and converted to TMAO, a molecule associated with an increased risk of cardiovascular disease. Blasso has wondered if eating a lot of choline from eggs could lead to elevations of TMAO: he found studies where people were observed to have elevated TMAO levels up to 12 hours after eating eggs.

Research measuring egg consumption and TMAO has so far only found transient increases in TMAO. However, TMAO is measured as a marker for heart disease only at a baseline level, which can be detected when people are fasting. Blasso likens this to how our blood sugar levels increase temporarily after eating carbohydrates, but elevated blood sugar levels are only associated with diabetes when these levels are continuous.

This may be because when we eat eggs, we might only get choline’s beneficial effects, he says.

“The problem is when, instead of being absorbed into the blood, choline continues to the large intestine, where it can become TMA and then TMAO,” says Fernandez.

“But in eggs, choline is absorbed and doesn’t go to the large intestine, so it doesn’t increase the risk of heart disease.”

Meanwhile, scientists are beginning to understand other health benefits of eggs. Egg yolks are one of the best sources of lutein, a pigment that has been linked to better eyesight and lower risk of eye disease, for example.


Egg yolks are an excellent source of lutein, which has been linked to better eyesight (Credit: Getty Images)

“There are two types of lutein found the retina of the eye, where it can protect the retina from light damage by working as a blue light filter, as exposure to light makes the eye deteriorate,” says Johnson.

While researchers are a long way from understanding why eggs affect us differently, the vast majority of recent research suggests they pose no risk to our health, and are much more likely to provide health benefits.

Even so, having eggs for breakfast every day probably isn’t healthiest option, either – at least as it’s recommended we have a varied diet… rather than put all our eggs in one basket.

https://www.bbc.com/future/article/20190916-are-eggs-good-for-you

Monday, 27 July 2020

AstraZeneca Strikes $6 Billion Cancer Drug Deal

Therapy is designed to leave healthy cells alone, potentially limiting side effects


  • PRINT
  • TEXT
LONDON—AstraZeneca PLC has agreed to pay Japan’s Daiichi Sankyo Co. up to $6 billion to jointly develop and commercialize a cancer drug it says could help redefine the way the disease is treated, in the British company’s latest push into oncology.
The therapy, an antibody drug conjugate named DS-1062, targets a range of cancers—including lung and breast—that produce a protein known as TROP2. It is designed to deliver chemotherapy just to those cells, leaving healthy ones alone, potentially limiting side effects.  ...



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AstraZeneca Strikes $6.9 Billion Cancer Deal With Japanese Drugmaker

Deal for part of the rights to Daiichi Sankyo’s antibody drug is part of Astra’s heavy investment in cancer research


  • PRINT
  • TEXT
  • 1
AstraZeneca PLC has agreed to pay Japan’s Daiichi-Sankyo Co. up to $6.9 billion for shared rights to a new cancer drug, as the British drugmaker expands further in the oncology market.
The Japanese drugmaker, which will retain exclusive rights to the treatment in its home country, will get $1.35 billion upfront, with further payments dependent on the drug’s development and sales performance. In return, AstraZeneca said it will receive half the profit from future sales outside Japan.   ...

Saturday, 28 March 2020

How does coronavirus testing work and will we have a home test soon?

Because the symptoms of covid-19 are similar to those of other diseases, testing is the only way to know for sure if someone is infected with the coronavirus





HEALTH 25 March 2020

Swab test



A swab test is the best way to identify coronavirus infections

Roberto Pfeil/dpa

Because the symptoms of covid-19 are similar to those of other diseases, testing is the only way to know for sure if someone is infected with the coronavirus. Mass testing is therefore crucial to halting its spread. In the UK, a home test will apparently go on sale very soon.


How do you test for coronavirus infections?
At present, most tests are based on looking for genetic sequences specific to the covid-19 coronavirus. If these sequences are found in a sample, it must contain the virus.
What does testing involve?
Getting a sample to test involves pushing a swab – which resembles an extra-long cotton bud – deep inside the nose or to the back of the throat. The swab is then sent off to a lab.
What about testing blood or urine?
The virus is only detected in the blood, urine or faeces of roughly half of those who test positive based on nose or throat swabs, so blood, urine and stool tests aren’t reliable. If you are coughing up sputum, testing that can provide more accurate results than a nose or throat swab, according to a handbook summarising findings in China.
How long does it take to get a result?
How accurate are the tests?
In theory, genetic tests should be extremely accurate if done properly. However, there have been reports from China of many false negatives and false positives. This may be because the swabbing wasn’t done correctly, or because overworked lab technicians were making mistakes. In addition, if people are tested very soon after becoming infected, they may not be shedding the virus yet.
Why is it so hard to get tested in most countries?
There are obvious practical issues with scaling up testing, from lack of trained personnel to equipment. But South Korea, which is now testing more than 20,000 people per day, has shown how fast it can be done. Many other countries didn’t start ramping up testing capacity until local case numbers began to soar and – unlike South Korea – haven’t made testing central to their strategy as advised by the World Health Organization.
I have heard some tests can be done in 10 or 15 minutes. How do they work?
Rapid tests, such as the one that may roll out in the UK soon, are usually based on detecting proteins rather than genetic sequences. These proteins can either be viral ones, called antigens, or the antibodies our bodies make to kill the virus. Antigen tests can directly detect the presence of the virus, but are less accurate than genetic tests.
What about antibody tests?
The downside of antibody tests is that they cannot detect infections in the first two weeks or so, when people are most contagious. However, our bodies keep making antibodies even after we have recovered from an infection, so testing people’s blood for antibodies against the coronavirus will reveal how many of us have been infected so far. This will help us calculate the infection fatality rate.
Can antibody tests distinguish between people who have recovered and those who are still infected?
Sometimes. People start producing so-called IgM antibodies against the coronavirus around 10 days after showing symptoms (perhaps 15 days after infection). After another two days, their bodies start making IgG antibodies, and gradually stop making IgM. Most people will recover fully as soon as IgG levels ramp up. Many rapid tests can detect both types of antibodies. If IgM antibodies are present in someone’s blood, they are likely to be still infected. If only IgG is present, they are recovering or fully recovered.
How accurate are these rapid tests?
We don’t know. Numerous companies are producing different tests that haven’t been independently checked yet. In general, testing for antigens or antibodies is less accurate than genetic testing, but the tests are easier and cheaper to manufacture. Rapid tests could play a valuable role, especially in poorer countries with little testing capacity. If they can reliably tell us when people have already been infected, it would allow key workers – especially in healthcare – to continue working without worrying about becoming infected or infecting their families.

Read more: https://www.newscientist.com/article/2238477-how-does-coronavirus-testing-work-and-will-we-have-a-home-test-soon/