Advances in Nutritional Research

281 Pages·1985·4.904 MB·English

by  David J. Pearson, Alison McKee (auth.), Harold H. Draper (eds.)

Advances in
Nutritional
Research
Volume?
Advances in
Nutritional Research
Editorial Board
G. H. Anderson, University of Toronto, Toronto, Ontario, Canada
Harold H. Draper, University of Guelph, Guelph, Ontario, Canada
L. M. Henderson, University of Minnesota, St. Paul, Minnesota
David Kritchevsky, Wistar Institute, Philadelphia, Pennsylvania
G. A. J. Pitt, University of Liverpool, Liverpool, England
Harold H. Sandstead, U. S. Department of Agriculture, Grand Forks, North Dakota
J. C. Somogyi, University of Zurich, Zurich, Switzerland
V. R. Young, Massachusetts Institute of Technology, Cambridge, Massachusetts
A Continuation Order Plan is available for this series. A continuation order will bring delivery of
each new volume immediately upon publication. Volumes are billed only upon actual shipment.
For further information please contact the publisher.
Advances in
Nutritional
Research
7
Volume
Edited by Harold H. Draper
University oj Gue/ph
Gue/ph, Ontario, Canada
Plenum Press· New York and London
The Library of Congress cataloged the first volume of this title as follows:
Advances in nutritional research. v. 1-
New York, Plenum Press, cI977-
1 v. ill. 24 cm.
Key title: Advances in nutritional research, ISSN 0149-9483
1. Nutrition-Yearbooks.
QPI41.AIA3 613.2'05 78-640645
ISBN-13: 978-1-4612-9527-3 e-ISBN-13: 978-1-4613-2529-1
DOl: 10.1007/978-1-4613-2529-1
© 1985 Plenum Press, New York
Softcover reprint of the hardcover I st edition 1985
A Division of Plenum Publishing Corporation
233 Spring Street, New York, N.Y. 10013
All rights reserved
No part of this book may be reproduced, stored in a retrieval system, or transmitted
in any form or by any means, electronic, mechanical, photocopying, microfilming,
recording, or otherwise, without written permission from the Publisher
Contributors
G. H. Beaton, Department of Nutritional Sciences, Faculty of Medi
cine, University of Toronto, Toronto, Ontario M5S IA8, Canada.
R. P. Bird, Ludwig Institute for Cancer Research and Department of
Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto,
Ontario M5S 1A8, Canada.
T. C. Campbell, Division of Nutritional Sciences, Cornell University,
Ithaca, New York 14853.
C. B. Chawan, Department of Food Science and Animal Industries,
Alabama Agricultural and Mechanical University, Normal, Alabama
35762.
H. H. Draper, Department of Nutrition, College of Biological Science,
University of Guelph, Guelph, Ontario N1G 2W1, Canada.
J. S. Goodwin, Department of Medicine, University of New Mexico
School of Medicine, Albuquerque, New Mexico 87131.
D. A. Levitsky, Division of Nutritional Sciences, Cornell University,
Ithaca, New York 14853.
J. I. Mann, Diabetes Research Laboratories and Department of Commu
nity Medicine and General Practice, Radcliffe Infirmary, Oxford, Eng
land.
A. McKee, Department of Medicine, University of Manchester and Uni
versity Hospital of South Manchester, Nell Lane, West Didsbury, Man
chester M20 8LR, England.
v
vi Contributors
N. J. H. Mercer, Applied Human Nutrition, Department of Family
Studies, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
N. G. Misslbeck, Division of Nutritional Sciences, Cornell University,
Ithaca, New York 14853.
D. J. Pearson, Department of Medicine, University of Manchester and
University Hospital of South Manchester, Nell Lane, West Didsbury,
Manchester M20 8LR, England.
S. R. Pulusani, Department of Food Science and Animal Industries,
Alabama Agricultural and Mechanical University, Normal, Alabama
35762.
D. R. Rao, Department of Food Science and Animal Industries, Ala
bama Agricultural and Mechanical University, Normal, Alabama 35762.
M. J. Rosenthal, Department of Medicine, University of New Mexico
School of Medicine, Albuquerque, New Mexico 87131.
H. C. R. Simpson, Diabetes Research Laboratories and Department of
Community Medicine and General Practice, Radcliffe Infirmary, Oxford,
England.
V. A. Stallings, Division of Clinical Nutrition, The Hospital for Sick
Children, Toronto, Ontario M5G 1X8, Canada.
B. J. Strupp, Division of Nutritional Sciences, Cornell University,
Ithaca, New York 14853.
P. D. Whanger, Department of Agricultural Chemistry, Oregon State
University, Corvallis, Oregon 97331.
S. H. Zlotkin, Division of Clinical Nutrition, The Hospital for Sick
Children, Toronto, Ontario M5G 1X8, Canada.
Preface
Volume 7 of Advances in Nutritional Research continues the theme of
this series in providing authoritative accounts of the current state of
knowledge regarding major topics of research in the nutritional sciences.
The topics have been selected for their interest to researchers, students,
and teachers in medicine, agriculture, and the various branches of the
biological sciences which relate to nutritional health. The authenticity of
the accounts is assured by the widely recognized contributions of the
authors to research on their respective topics.
vii
Contents
Chapter 1. Food Allergy ........... . 1
David J. Pearson and Alison McKee
1. Introduction...............................
1.1. General Introduction . . . . . . . . . . . . . . . . . . .
1.2. Classification of Adverse Reactions to Foods . . . . . . . . .. 2
1.3. Classification and Time Course of Allergic Reactions . . . .. 4
2. The Atopic Syndrome ......................... 5
2.1. Atopy ............................... 5
2.2. IgE (Reaginic) Antibodies . . . . . . . . . . . . . . . . . . .. 6
3. The Diagnosis of Food Allergy .................... 8
3.1. Provocative Feeding Tests .................... 8
3.2. Skin Tests. . . . . . . . . . . . . . . 10
3.3. Measurement of Specific Antibodies 10
3.3.1. IgE Antibodies ... 10
3.3.2. Non-IgE Antibodies . . . . . 11
3.4. Controversial Techniques . . . . . . 11
3.5. Summary of Diagnostic Procedures .. . . . . . . . . . . . .. 12
4. Clinical Food Allergic Syndromes. . . . . . . . . . . . . . .. 13
4.1. Classical Reaginic Syndromes . . . . . . . . . . . . . . . . .. 13
4.1.1. Presenting Complaints .................. 13
4.1.2. Frequency . . . . . . . . . . . . . . . . . . . . . . . .. 13
4.1.3. Symptom Patterns ....... 14
4.1.4. Time Course of Symptoms . . . 15
4.1.5. Commonly Incriminated Foods 17
4.2. Eczema (Atopic Dermatitis) . . . . . . 17
4.2.1. Food Hypersensitivity in Eczema 17
4.2.2. Mechanism ......... . . . . . . . .. 18
4.2.3. Influence of Breast-Feeding ............... 19
4.3. Food-Induced Gastroenteropathies . . . . . . . . . . . . . . .. 19
4.3.1. Coeliac Disease ... . . . . . . . . . . . . . . . . . . . 19
4.3.2. Milk-Sensitive Enteropathy. . . . . . . . . . . . . . . . 20
ix
x Contents
4.3.3. Eosinophilic Gastroenteritis .......... 21
4.4. Other Putative Food-Allergic Disorders . . . . . . . . 22
4.4.1. Heiner and Sudden Infant Death Syndromes . 22
4.4.2. Arthritis . . . . . . . . . . . . . . . . . . . . . 23
4.4.3. Migraine . . . . . . . . . . . . . . . . . . . . . . . .. 24
4.4.4. Neurologic and Psychiatric Syndromes ........ 24
5. Anaphylactoid Reactions . . . . . . . . . . . . . . . . . . . . . . 26
5.1. Introduction ..............' . . . . . . . . . . . .. 26
5.2. Salicylates, Benzoates, and Azo Dyes . . . . . . 27
5.3. Sulfur Dioxide and Metabisulfites . . . . . . . . . . . . . .. 29
5.4. Histamine and Non-Specific Histamine Release 29
5.5. Alcohol ..... . 30
References 30
Chapter 2. The Dietary Management of Diabetes 39
H. C. R. Simpson and J. I. Mann
1. Introduction.............................. 39
2. How Much Carbohydrate? . . . . . . . . . . . . . . . . . . 39
2.1. Historical ........................ 39
2.2. Effects of Fiber and Carbohydrate on Indices of Dia-
betic Control . . . . . . . . . . . . . . . . . 40
2.2.1. Experiments Predominantly with Fiber 40
2.2.2. Test Meal Studies ........... 40
2.2.3. Longer Term Studies . . . . . . . . . . 43
2.2.4. Experiments Predominantly with Carbohydrate 46
2.2.5. Variations in Quantity 46
2.2.6. Variations in Source ............. 48
2.2.7. Mixed Diet Studies . . . . . . . . . . . . . . 49
2.3. Mechanisms of Action of Carbohydrate and Fiber. 55
3. Cholesterol .............................. 57
3.1. Effect of Purified Fiber on Cholesterol Levels ... . . . 58
3.2. Effect of Carbohydrate and Fiber on Cholesterol Levels 58
3.3. Dietary Effects on HDL Cholesterbl . 60
4. High Carbohydrate Diet and Triglycerides . 61
5. Diabetic Diets - The Patient's Point of View 62
6. Conclusions 64
References 65
Contents xi
Chapter 3. Cognitive Effects of Nutritional Deficiency. 71
Mark J. Rosenthal and James S. Goodwin
l. Introduction . . . . . . . . 71
2. Childhood Malnutrition . 72
3. Malnutrition in Adulthood 76
4. Vitamin Deficiencies Strongly Associated with Cognitive
Impairment ..................... . 80
4.1. Vitamin B12 and Pernicious Anemia .... . 80
4.2. Niacin, Pellagra, and the Role of Tryptophan 83
4.3. Thiamine ................... . 84
5. Vitamin Deficiencies Possibly Associated with Cognitive
Impairment .. 87
5.1. Folate ............ . 87
5.2. Vitamin C .......... . 89
5.3. Multiple Vitamin Deficiency. 90
6. "Pharmaco-Nutrition" ....................... . 92
7. Summary .............................. . 95
8. Acknowledgement ......................... . 95
References ............................. . 95
Chapter 4. Nutritional Assessment of Observed Nutrient Intake:
An Interpretation of Recent Requirement Reports 101
G. H. Beaton
1. Introduction.... 101
2. Human Nutrient Requirements: Understanding and Interpre-
tation .............................. . 102
2.1. The Meaning of Requirement . . . . . . . . . . . . . 102
2.2. Variation of Requirements .............. . 106
3. Probability Approach to Interpretation of Nutrient Intake 110
4. Interpretation of Energy Intake ....... . 113
5. Estimation of Usual Intake ................ . 114
5.1. Time Frame of Requirement Estimates ....... . 114
5.2. Day-to-Day Variation in Intake: Implications for Design
and Interpretation . . . . . . . . . . . . . . . . . . . . 114
6. Evaluation of Diet Quality: Nutrient Density or Nutrient-En-
ergy Ratios ........................... . 116