Dietary proteins : how they alleviate disease and promote better health

287 Pages·1992·6.42 MB·English

by  George U Liepa

Dietary Proteins
How They Alleviate Disease
and Promote Better Health
Copyright © 1992 AOCS Press
AOCS Mission Statement
To be a forum for the exchange of ideas, information and experience among those
with a professional interest in the science and technology of fats, oils and related
substances in ways that promote personal excellence and provide for a high stan-
dard of quality.
AOCS Books and Special Publications Committee
R. Burton, Chairperson, Burton International Biomed, St. Louis, MO
T. Smouse, Archer Daniels Midland Co., Decatur, IL
E. Emken, USDA/NRRC, Peoria, IL
J. Kahara, Lauricidin, Inc., Galena, IL
B. Szuhaj, Central Soya Co., Fort Wayne, IN
E. Perkins, University of Illinois, Urbana, IL
D. Min, The Ohio State University, Columbus, OH
J. Beare-Rogers, Bureau/Nutritional Sciences, Ottawa, Ont., Canada
S. Melton, University of Tennessee, Knoxville, TN
T. Applewhite, ex officio, Retired, Bailey's Harbor, WI
A.R. Baldwin, ex officio, Retired, Minneapolis, MN
Copyright © 1992 AOCS Press
Dietary Proteins
How They Alleviate Disease
and Promote Better Health
Edited by
George U. Liepa
Texas Woman's University
Denton, Texas
Associate Editors
Donald C. Beitz
Anton C. Beynen
Mary Anne Gorman
American Oil Chemists' Society
Champaign, Illinois
Copyright © 1992 AOCS Press
Copyright © 1992 by the American Oil Chemists' Society. All rights reserved. No
part of this book may be reproduced or transmitted in any form or by any means
without written permission of the publisher.
The paper used in this book is acid-free and falls within the guidelines established
to ensure permanence and durability.
Library of Congress Cataloging-in-Publication Data
Dietary proteins: how they alleviate disease and promote better health / edited by
George U. Liepa; associate editors, Donald C. Beitz, Anton C. Beynen, Mary Anne
Gorman.
p. cm.
Includes bibliographical references.
ISBN 0–935315-41–1
1. Proteins in human nutrition. 2. Nutritionally induced diseases—Prevention. I.
Liepa, George U., 1946-
[DNLM: 1. Dietary Proteins. 2. Disease—etiology. 3. Health Promotion. 4. Protein
Deficiency—complications. QU 55 D565]
QP551.D48 1992
612.3'97—dc20
DNLM/DLC
for Library of Congress
92–10956
CIP
Printed in the United States of America
Copyright © 1992 AOCS Press
Preface
During the past ten years, it has become increasingly evident that dietary proteins
play both obvious and subtle roles in the maintenance of good health in humans.
Although numerous research papers have been presented on this topic, no major
books have addressed the physiological and biochemical mechanisms that describe
the impact of dietary proteins on the different disease states that are common in
the Western world. The present publication has been designed to provide the reader
with an overview of how dietary proteins impact on coronary heart disease, cancer,
kidney disease and gallstone disease. The emphasis has been to approach the inter-
action of dietary proteins and human diseases in both a quantitative and qualitative
fashion. Because this book is intended for educators, researchers, business leaders
and experts on world nutrition problems, information on assessment of protein
quality, protein quality and malnutrition and economic factors that affect food se-
lection and protein availability to people are included. In summary, this book is de-
signed to provide the reader with the most current information regarding dietary
protein assessment, the roles that dietary proteins play in the maintenance of a
healthy body and the prevention of disease and the availability of dietary proteins
on international markets.
I would like to thank the Texas Food and Fibers Commission for both monetary
and moral support.
George U. Liepa
Copyright © 1992 AOCS Press
Contents
I. Protein Assessment
Chapter 1 Protein Assessment
David K. Rassin........................................................................................1
II. Absorption
Chapter 2 Influence of Dietary Soybean Protein
and Casein on Magnesium Absorption
Elizabeth J. Brink and Anton C. Beynen................................................14
III. Malnutrition
Chapter 3 Role of Protein Quality in Worldwide
Nutrition
George G. Graham..................................................................................20
Chapter 4 Protein and Malnutrition: Impact of
Primary and Secondary Food Selections
and Alterations
Constance Kies..........................................................................................29
IV. Atherosclerosis
Chapter 5 Dietary Protein and Atherosclerosis
Susanne K. Czarnecki and Dand
Kritchevsky...............................................................................................42
Chapter 6 Dietary Protein and Blood Cholesterol
Homeostasis
C.M. Luhman and D.C. Beitz................................................................57
Chapter 7 Cholesterolemic Effects of Dietary
Soybean Protein and Casein:
Mechanisms of Action
Anton C. Beynen.....................................................................................77
V. Cancer
Chapter 8 Dietary Protein and the Origins of
Human Cancer
Steven K. Clinton......................................................................................84
Copyright © 1992 AOCS Press vii
viii Contents
Chapter 9 Effect of Dietary Protein and
Methionine Supplementation on
Mammary Tumorigenesis
E.J. Hawrylewicz and Henry H. Huang................................................123
Chapter 10 Quality of Dietary Protein During Initiation
and Promotion of Chemical Carcinogenesis
in Rats
Andie M. Hsueh, Robyn Shipley and
Hee Sun Park........................................................................................151
Chapter 11 Growth and Development of Hyperlipi-
demia in Sarcoma-Bearing Rats Fed Casein
or Cottonseed Protein
John D. Radliffe....................................................................................163
VI. Renal Disease
Chapter 12 The Relationship of Dietary Protein to
Kidney Disease
Mackenzie Walser.................................................................................168
Chapter 13 Effect of Dietary Protein Source in
Experimental Renal Disease
A.S. Richmond, G.U. Liepa, M.G. Strobel
and M.A. Gorman.................................................................................179
Chapter 14 Effect of Amount and Type of Dietary
Protein on Nephrocalcinosis
Xizhong Zhang and Anton C. Beynen...................................................212
VII. Gallstone Disease
Chapter 15 Dietary Proteins, Biliary Lipids and
Gallstone Disease
Mary Anne Gorman..............................................................................218
VIII. Social and Economic Influences on Dietary Protein
Chapter 16 Economic Aspects of Dietary Protein
Helen H. Jensen.....................................................................................230
Chapter 17 Dietary Trends for Vegetable Proteins in Foods
Endre Sipos and Lois A. Foster...................................................... .....243
Copyright © 1992 AOCS Press
Dietary Proteins
How They Alleviate Disease
and Promote Better Health
Copyright © 1992 AOCS Press
Chapter 1
Protein Assessment
David K. Rassin
Department of Pediatrics
Child Health Center, Route C44
The University of Texas Medical Branch at Galveston
Galveston, Texas 77550
Protein malnutrition is a continuing worldwide problem in both developed and devel-
oping countries. In order to adequately assess the degree of such malnutrition, it is im-
portant to be able to evaluate the protein nutritional status of affected individuals. In
performing such evaluations there is a need to understand both physical and laboratory
findings. Protein nutritional status is indicated by clinical signs, such as growth failure,
and by laboratory data reflecting nitrogen metabolism. Approaches to understanding
protein nutritional status have ranged from collecting anthropometric data to perform-
ance of sophisticated stable isotope studies. Protein is a macromolecule composed of
amino acid nutrients, and, ultimately, nutritional evaluations must address whether or
not the diet supplies an appropriate quantity of each individual amino acid. Lastly, as
more sophisticated techniques become available, the role of each amino acid in sup-
porting basic physiological functions must be assessed.
Protein nutritional status is a concern throughout much of the world due to
the ravages of severe malnutrition. In the developed world induced protein mal-
nutrition may occur in a variety of settings, including hospitalization (1,2). In
addition, many infants and children with feeding problems may be subject to
protein malnutrition. Several disease states, particularly those involving hepatic
and renal dysfunction, may worsen or improve with changing the dietary protein
intake of the patient. Also, protein malnutrition may exacerbate other illnesses,
including infections, wound healing and pulmonary diseases. Thus, it is important
to have some understanding of protein nutritional status.
Most investigations of protein nutritional status have concentrated on the effects
of undernutrition because of the magnitude of the problem in developing coun-
tries. However, analyses of nutrient status must also consider the effects of excess.
Thus, any approach to characterizing markers of protein status must address the
whole spectrum from deficiency to normal to excess and the associated responses,
as for example has been established with vitamin C, scurvy in the deficient
Copyright © 1992 AOCS Press
1
2 David K. Rassin
state, sufficiency, and then possibly renal stones in the excess state. In developing
techniques to assess protein nutritional status, the biological sequence of events
from ingestion to secretion must be understood. Protein is ingested, broken
down in the gastrointestinal tract to small peptides and amino acids, absorbed
from the gut into the blood, and transported into cells where protein synthesis
occurs. Proteins are catabolized to amino acids and other metabolites in the cells
and then either recycled or excreted via the blood and urine. Cells may also ex-
port proteins to the blood in response to the availability of precursor amino
acids.
This sequence of events provides several sites at which the responses to pro-
tein intake may be evaluated. The whole body may respond with clinical signs
and growth or lack thereof. A balance (intake minus excretion) of nitrogen may
be calculated. End products of amino acid metabolism (urea nitrogen) and prod-
ucts of protein synthesis (albumin) may be measured in the blood. Pools of the
amino acids may be measured in the blood. Stable isotope techniques may be
used to determine overall metabolic flow of protein from ingestion to excre-
tion.
In the discussion that follows, indices of protein nutritional status such as clin-
ical signs, growth, nitrogen balance, plasma proteins, plasma amino acids and
stable isotope studies will be presented. It should be kept in mind that a number
of other factors will impinge upon these measures, so that one cannot evaluate
protein nutritional status without considering other influences that are impacting
on the individual being evaluated. Developmental stage, state of health, injuries,
inherited diseases, limited food intake and restricted specific nutrients may all
modulate the responses of markers used to determine protein nutritional status.
Clinical Signs
Physical clinical signs of protein malnutrition include growth failure, edema,
irritability, hypoproteinemia, skin abnormalities, changes in hair and he-
patomegaly. These general signs will be observed to varying degrees in protein-
malnourished individuals depending upon the extent of the deficiency. Other
nutritional deficiencies, in particular energy, may interact to diminish the expres-
sion of some of these signs. Protein deficiency alone is called kwashiorkor, and
combined protein-calorie deprivation is called marasmus. Protein deficiency may
be observed in children fed high-carbohydrate, low-protein diets and may be
further exacerbated if infections or trauma occur.
Measuring growth at a single point in time is usually not very helpful
in determining nutritional status. Repeated observations over a period
Copyright © 1992 AOCS Press