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Nutrition: Dietary Protein

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Total 17 results found since Jan 2013.

Post-ischemic protein restriction induces sustained neuroprotection, neurological recovery, brain remodeling, and gut microbiota rebalancing
CONCLUSION: Moderate dietary protein restriction initiated post-ischemic stroke induces neurological recovery, brain remodeling, and neuroplasticity in mice by mechanisms involving antiinflammation and, in the post-acute phase, commensal gut microbiota rebalancing.PMID:34848338 | DOI:10.1016/j.bbi.2021.11.016
Source: Brain, Behavior, and Immunity - December 1, 2021 Category: Neurology Authors: Tayana Silva de Carvalho Vikramjeet Singh Ayan Mohamud Yusuf Jing Wang Adriana R Schultz Moreira Eduardo H Sanchez-Mendoza Maryam Sardari Luiza M Nascentes Melo Thorsten R Doeppner Jan Kehrmann Rene Scholtysik Ludger Hitpass Matthias Gunzer Dirk M Hermann Source Type: research

Use of Chou’s 5-steps Rule to Study the Effect of Cereal Dietary Protein on Liver and Coronary Heart Disease Prevention
Conclusion: Experimental, review and randomized controlled trials (RCTs) data confirm that cereal protein appears to be beneficial in reducing the hepatic liver injury and CHD by maintaining body weight, liver weight, blood pressure, serum enzyme activities of AST, ALT and LDH, lipid peroxidation stress MDA and cholesterol concentrations both in plasma and liver.
Source: Current Nutrition and Food Science - December 29, 2020 Category: Nutrition Source Type: research

Osteoporosis and Sarcopenia Increase Frailty Syndrome in the Elderly
Conclusions World population is aging and the increase in life expectancy is often unhealthy. In particular, musculoskeletal aging, which leads to sarcopenia and osteoporosis, has several causes such as changes in body composition, inflammation, and hormonal imbalance. Sarcopenia, osteoporosis, and more frequently, sarcopenic obesity are commonly associated with aging and frequently closely linked each other, often leading to the development of a frailty syndrome. Frailty syndrome favors an increased risk of loss function in daily activities, for cardiovascular diseases, cancers, falls, and mortality. As the number of eld...
Source: Frontiers in Endocrinology - April 23, 2019 Category: Endocrinology Source Type: research

High Dietary Saturated Fat is Associated with a Low Risk of Intracerebral Hemorrhage and Ischemic Stroke in Japanese but not in Non-Japanese: A Review and Meta-Analysis of Prospective Cohort Studies.
CONCLUSIONS: In Japanese but not in non-Japanese, a diet high in saturated fat is associated with a low risk of intracerebral hemorrhage and ischemic stroke. This may be due to differences in the range of intake of saturated fat, genetic susceptibility, incidence of lacunar infarction, and/or confounding factors such as dietary proteins. An intervention study targeting Japanese will be required to verify the causality. PMID: 29269706 [PubMed - as supplied by publisher]
Source: Journal of Atherosclerosis and Thrombosis - December 23, 2017 Category: Cardiology Tags: J Atheroscler Thromb Source Type: research

Premorbid dietary intake of protein is associated with early outcomes but not with severity of ischemic stroke.
CONCLUSIONS: Higher level of premorbid protein intake may be associated with favorable neurological outcomes independent of stroke severity. PMID: 29222905 [PubMed - in process]
Source: Asia Pacific Journal of Clinical Nutrition - December 11, 2017 Category: Nutrition Authors: Dai M, Tian L, Zi W, Cai B, Xiao L, Liu K, Zhou S, Zhang Z, Zhu W, Yang F, Liu X, Xu G Tags: Asia Pac J Clin Nutr Source Type: research

Dietary Protein Intake and Stroke Risk in Japan Dietary Protein Intake and Stroke Risk in Japan
This study examined the influence of both vegetable and animal protein sources.Stroke
Source: Medscape Today Headlines - June 30, 2017 Category: Consumer Health News Tags: Neurology & Neurosurgery Journal Article Source Type: news

Dietary Protein Intake and Stroke Risk in a General Japanese Population Clinical Sciences
Background and Purpose—The influence of dietary protein intake on stroke risk is an area of interest. We investigated the association between dietary protein intake and stroke risk in Japanese, considering sources of protein.Methods—A total of 2400 subjects aged 40 to 79 years were followed up for 19 years. Dietary protein intake was estimated using a 70-item semiquantitative food frequency questionnaire. The risk estimates for incident stroke and its subtypes were calculated using a Cox proportional hazards model.Results—During the follow-up, 254 participants experienced stroke events; of these, 172 had ischemic str...
Source: Stroke - May 22, 2017 Category: Neurology Authors: Mio Ozawa, Daigo Yoshida, Jun Hata, Tomoyuki Ohara, Naoko Mukai, Mao Shibata, Kazuhiro Uchida, Masashi Nagata, Takanari Kitazono, Yutaka Kiyohara, Toshiharu Ninomiya Tags: Diet and Nutrition, Epidemiology, Cerebrovascular Disease/Stroke, Intracranial Hemorrhage, Ischemic Stroke Original Contributions Source Type: research

Blood Levels of Meat-Linked Chemical Tied to Odds of Heart Trouble
Produced when meat, eggs and dairy are digested, TMAO may trigger plaque buildup in vessels, researchers explain Source: HealthDay Related MedlinePlus Pages: Dietary Proteins, Heart Attack, Stroke
Source: MedlinePlus Health News - January 11, 2017 Category: Consumer Health News Source Type: news

Association between dietary protein intake and risk of stroke: A meta-analysis of prospective studies
Stroke is often regulated by a number of modifiable and nonmodifiable risk factors [1]. The result from a global research suggest that over 90% of the stroke risk is explained by modifiable risk factors, and behavioral control maybe a priority way to reduce the risk of stroke [2]. Recently, there have evidence that dietary protein intake may be associated with the risk of stroke. A previous meta-analysis combined the results from seven prospective studies and found a significant association between dietary animal protein intake and stroke risk (RR 0.71; 95% CI 0.50 –0.99) [3].
Source: International Journal of Cardiology - August 5, 2016 Category: Cardiology Authors: Xiao-Wei Zhang, Zhen Yang, Min Li, Kun Li, You-Qing Deng, Zhen-Yu Tang Source Type: research

Association of Dietary Protein Consumption With Incident Silent Cerebral Infarcts and Stroke: The Atherosclerosis Risk in Communities (ARIC) Study Clinical Sciences
Conclusions— This study supports the notion that consumption of red meat may increase the risk of ischemic stroke. No association between dietary protein intake and silent cerebral infarcts was found.
Source: Stroke - November 23, 2015 Category: Neurology Authors: Haring, B., Misialek, J. R., Rebholz, C. M., Petruski-Ivleva, N., Gottesman, R. F., Mosley, T. H., Alonso, A. Tags: Epidemiology, Computerized Tomography (CT), Ischemic Stroke Clinical Sciences Source Type: research

Dietary protein and stroke prevention: Is the Eskimo diet the answer to avoid stroke?
The complexity of human diet resides in the heterogeneity of sources (e.g., animals, grains, vegetables, and fruits), preservatives used, and cultural, religious, and geographic factors. Other factors include age, personal preferences, concomitant diseases, and even genetic predispositions (e.g., gluten sensitivity). Growing evidence has shown that multiple dietary substrates increase the risk of stroke by increasing blood pressure or adversely contributing to atherogenesis.1 Excess salt intake, low potassium intake, excess weight, and high alcohol consumption increase the risk of hypertension.2 The American Heart Associat...
Source: Neurology - June 30, 2014 Category: Neurology Authors: Tamayo, A., Castilla-Guerra, L. Tags: Stroke prevention, Nutritional EDITORIALS Source Type: research

Quantitative analysis of dietary protein intake and stroke risk
Conclusion: These findings suggest that moderate dietary protein intake may lower the risk of stroke.
Source: Neurology - June 30, 2014 Category: Neurology Authors: Zhang, Z., Xu, G., Yang, F., Zhu, W., Liu, X. Tags: Stroke prevention, Cohort studies, Risk factors in epidemiology ARTICLE Source Type: research