Hostname: page-component-78c5997874-fbnjt Total loading time: 0 Render date: 2024-11-20T01:45:57.105Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of a high-animal- and a high-vegetable-protein diet on mineral balance and bowel function of young men

Published online by Cambridge University Press:  09 March 2007

W. Van Dokkum ,
Anneke Wesstra ,
R. Luyken  and
R. J. J. Hermus
W. Van Dokkum
Affiliation:
Department of Human Nutrition, TNO-CIVO Toxicology and Nutrition Institute, PO Box 360, 3700 AJ Zeist, The Netherlands
Anneke Wesstra
Affiliation:
Department of Human Nutrition, TNO-CIVO Toxicology and Nutrition Institute, PO Box 360, 3700 AJ Zeist, The Netherlands
R. Luyken
Affiliation:
Department of Human Nutrition, TNO-CIVO Toxicology and Nutrition Institute, PO Box 360, 3700 AJ Zeist, The Netherlands
R. J. J. Hermus
Affiliation:
Department of Human Nutrition, TNO-CIVO Toxicology and Nutrition Institute, PO Box 360, 3700 AJ Zeist, The Netherlands
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Twelve young men were given for periods of 20 d, each of three mixed diets, namely a low-protein (LP) diet (9% total energy as protein, 67% of animal origin), a high-animal-protein (HA) diet (16% total energy as protein, 67% of animal origin) and a high-vegetable-protein (HV) diet (16% total energy as protein, 67% of vegetable origin). Retention of calcium, magnesium, iron, zinc and copper as well as various bowel function indices were investigated during each dietary period.

2. Neither the HA diet nor the HV diet changed the retention of the minerals considerably. Only Fe balance decreased significantly on the HV diet.

3. Substituting the HV diet for the HA diet resulted in significant increases in faecal wet weight (17 g/d), defaecation frequency (0.12 stools/d), faecal volatile fatty acids (2.6 mmol/d) and a decrease in faecal bile acids (128 μmol/d).

4. It is concluded that a HV diet, rather than a HA diet is to be recommended with respect to bowel function, whereas the HV diet does not necessarily have a significant influence on mineral retention.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 56 , Issue 2 , September 1986 , pp. 341 - 348
Copyright
Copyright © The Nutrition Society 1986

References

REFERENCES

Cummings, J. H., Hill, M. J., Jivraj, T., Houston, H., Branch, W. J. & Jenkins, D. J. A. (1979). American Journal of Clinical Nutrition 32, 2086–2093.CrossRefGoogle Scholar
Finch, C. A. (1977). Food and Nutrition FAO 3, 12–14.Google Scholar
Forsyth, W. A., Chenoweth, W. L. & Bennink, M. R. (1978). Journal of Food Science 43, 1470–1472.CrossRefGoogle Scholar
Hallberg, L. (1981). American Journal of Clinical Nutrition 34, 2242–2247.CrossRefGoogle Scholar
Heaton, K. W. (1983). Human Nutrition: Clinical Nutrition 37C, 151–170.Google Scholar
Hegsted, M., Schuette, S. A., Zemel, M. B. & Linkswiler, H. M. (1981). Journal of Nutrition 111, 553–562.CrossRefGoogle Scholar
Hellendoorn, E. W. (1978). Voeding 39, 230–235.Google Scholar
International Union of Nutrition Sciences (1983). Nutrition Abstracts and Reviews 53, 939–1015.Google Scholar
IUPAC (1979), Standard Methods. Oxford: Pergamon Press.Google Scholar
Linkswiler, H. M., Zemel, M. B., Hegsted, M. & Schuette, S. (1981). Federation Proceedings 40, 2429–2433.Google Scholar
Miles, L. E. M., Lipschitz, D. A., Bieber, C. P. & Cook, J. D. (1974). Analytical Biochemistry 61, 209–224.CrossRefGoogle Scholar
Moore, S. (1963). Journal of Biological Chemistry 238, 235–237.CrossRefGoogle Scholar
Morris, J. N., Marr, J. W. & Clayton, D. G. (1977). British Medical Journal ii, 1307–1314.CrossRefGoogle Scholar
Noel, R. J. (1976). Journal of the Association of Official Analytical Chemists 59, 144–147.Google Scholar
Raman, A. & Chang, Y. K. (1974). Clinical Biochemistry 7, 106–111.CrossRefGoogle Scholar
Rosenberg, I. H. & Solomons, N. W. (1982). American Journal of Clinical Nutrition 35, 781–782.CrossRefGoogle Scholar
Saunders, R. M. & Betschart, A. A. (1980). American Journal of Clinical Nutrition 33, 960–961.CrossRefGoogle Scholar
Schormüller, J. (1969). Handbuch der Lebensmittelchemie, vol. 4, p. 423.Berlin: Springer Verlag.Google Scholar
Snedecor, G. W. & Cochran, W. G. (1967). Statistical Methods, 6th ed. Ames Iowa: lowa State University Press.Google Scholar
Van de Kamer, J. H. (1941). Chemisch Weekblad 38, 286–288.Google Scholar
Van de Kamer, J. H., Gerritsma, K. W. & Wansink, E. J. (1955). Biochemical Journal 61, 174–176.CrossRefGoogle Scholar
Van Dokkum, W. (1984). Dietary recommendations and mineral utlilization. PhD Thesis University of Amsterdam.Google Scholar
Van Dokkum, W., Pikaar, N. A. & Thissen, J. T. N. M. (1983). British Journal of Nutrition 50, 61–74.CrossRefGoogle Scholar
Van Dokkum, W., Wesstra, A. & Schippers, F. A. (1982). British Journal of Nutrition 47, 451–460.CrossRefGoogle Scholar
Van Soest, P. J. & Wine, R. H. (1967). Journal of the Association of Official Analytical Chemists 50, 50–55.Google Scholar
Wachman, A. & Bernstein, D. S. (1968). Lancet i, 958–959.CrossRefGoogle Scholar
Zaridze, D. G. (1981). Nutrition and Cancer 2, 241–249.CrossRefGoogle Scholar