Background： The protein/energy ratio is important for the production performance and utilization of available feed resources by animals. Increased protein consumption by mammals leads to elevated feed costs and incre...Background： The protein/energy ratio is important for the production performance and utilization of available feed resources by animals. Increased protein consumption by mammals leads to elevated feed costs and increased nitrogen release into the environment. This study aimed to evaluate the effects of dietary protein/energy ratio on the growth performance, carcass traits, meat quality, and plasma metabolites of pigs of different genotypes. Methods： Bama mini-pigs and Landrace pigs were randomly assigned to two dietary treatment groups （Chinese conventional diet with low protein/energy ratio or National Research Council diet with high protein/energy ratio; n = 24 per treatment） in a 2 x 2 factorial arrangement. Blood and muscle samples were collected at the end of the nursery, growing, and finishing phases. Results： We observed significant interactions （P 〈 0.05） between breed and diet for total fat percentage, intramuscular fat （IMF） content, protein content in biceps femoris （BF） muscle, and plasma urea nitrogen （UN） concentration in the nursery phase; for average daily gain （ADG）, average daily feed intake （ADFI）, dry matter, IMF content in psoas major （PM） muscle, and plasma total protein and albumin concentrations in the growing phase; and for drip loss and plasma UN concentration in the finishing phase. Breed influenced （P 〈 0.05） growth performance, carcass traits, and meat quality, but not plasma metabolites. Throughout the trial, Landrace pigs showed significantly higher （P 〈 0.0_5） ADG, ADFI, dressing percentage, lean mass rate, and loin-eye area than did Bama mini-pigs, but significantly lower （P 〈 0.0.5） feed/gain ratio, fat percentage, backfat thickness, and IMF content. Dietary protein/energy ratio influenced the pH value, chemical composition of BF and PM muscles, and plasma activities of glutamic-pyruvic transaminase and gamma-glutamyl transpeptidase, and plasma concentration of UN. Conclusions： Compared with Landrace pigs, Bama mini-pigs showed slower growth and lower carcass performance, but had better meat quality. Moreover, unlike Landrace pigs, the dietary protein/energy ratio did not affect the growth performance of Bama mini-pigs. These results suggest that, in swine production, low dietary protein/energy ratio may be useful for reducing feed costs and minimizing the adverse effects of ammonia release into the environment.展开更多
A 90-day experiment was conducted to investigate the effects of different dietary linoleic acid （LA; 18：2n-6） and linolenic acid ratios （LNA; 18：3n-3） on growth induces, feed utilization and tissue fatty acid pr...A 90-day experiment was conducted to investigate the effects of different dietary linoleic acid （LA; 18：2n-6） and linolenic acid ratios （LNA; 18：3n-3） on growth induces, feed utilization and tissue fatty acid profile of freshwater prawn, Macrobrachium rosenbergii post-larvae （PL）. The experiment was conducted in cubic indoor fiberglass tanks, each holding 700 L in triplicate. Post-larvae with an average weight of 20.8 ± 0.20 mg were stocked at 80 PL m2. Five experimental isocaloric （15.06 MJ kgl digestible energy）, and isonitrogenous （30.45% digestible protein） diets were formulated by blending of soybean oil and linseed oil to containing five dietary LA/LNA ratios （7.80, 2.75, 1.28, 0.65 and 0.30）. The highest survival values were recorded for prawn PL fed diet containing 0.65 LA/LAN ratios. Growth indices of PL significantly increased （P 〈 0.05） with decreased dietary LA/LAN ratios to 0.65. The same trend was observed for the highest （P ≤ 0.05） protein efficiency ratio, protein productive value, fat retention, energy retention and best feed conversion ratio. The total whole tissue polyunsaturated fatty acid composition of M. rosenbergii PL was dominated by LA followed by LAN. Post larvae fed the diets containing higher LA/LNA ratios showed a higher tissue LA/LNA ratio. The obtained findings revealed that fatty acid patterns ofM. rosenbergii PL were influenced by fatty acid profiles of diets. The diet containing 0.65 LA/LNA ratio is recommended to obtaining optimum growth performance and feed utilization for M. rosenbergii PL.展开更多
The daily intake of total dietary fiber (TDF) was evaluated from data of the National Nutrition Survey (NNS) in Japan for 41 years since 1947. An interrelationship between the nutrient intake, including TDF, and the m...The daily intake of total dietary fiber (TDF) was evaluated from data of the National Nutrition Survey (NNS) in Japan for 41 years since 1947. An interrelationship between the nutrient intake, including TDF, and the mortality from colon cancer in Japanese people was calculated by a simple correlation coefficient and time-series correlation coeffcient.TDF intake per capita decreased rapidly from 27.4 g in 1947 to 15.8 g in 1963, and subsequently decreased by a lesser rate to 15.3 g in 1987. Fat intake increased rapidly from 18.0 g in 1950 to 56.6 g in 1987.The age-adjusted mortality from colon cancer shows a significant positive correlation with both the intakes of animal protein and of total fat, and the fat energy ratio. A time-series analysis indicates that the mortality from colon cancer was negatively correlated with TDF with a 15-27 year delay, the maximum correlation existing with a 23-year lag (r = -0.947). The TDF intake was less than 17.9 g in 1965. At the same time, the mortality from colon cancer increased rapidly. A fat/TDF ratio above 3.0 resulted in a rapid increase in colon cancer mortality.The non-adjusted mortality from colon cancer has much the same interrelationship with TDF and fat intake as the adjusted figures. It is suggested that the cause of the increased mortality from colon cancer in Japan is positively related to the increased intake of fat and protein. In addition, the decrease in TDF intake has accelerated the mortality of colon cancer after a delay of 23-24 years. The importance of fat/TDF as a nutritional criterion for the incidence of colon cancer needs to be better recognized展开更多
OBJECTIVE: To assess whether dietary fat intake influences Parkinson’s disease risk. DATA SOURCES: We systematically surveyed the Embase and PubMed databases, reviewing manuscripts published prior to October 2018. Th...OBJECTIVE: To assess whether dietary fat intake influences Parkinson’s disease risk. DATA SOURCES: We systematically surveyed the Embase and PubMed databases, reviewing manuscripts published prior to October 2018. The following terms were used:(“Paralysis agitans” OR “Parkinson disease” OR “Parkinson” OR “Parkinson’s” OR “Parkinson’s disease”) AND (“fat” OR “dietary fat” OR “dietary fat intake”). DATA SELECTION: Included studies were those with both dietary fat intake and Parkinson’s disease risk as exposure factors. The Newcastle-Ottawa Scale was adapted to investigate the quality of included studies. Stata V12.0 software was used for statistical analysis. OUTCOME MEASURES: The primary outcomes included the relationship between high total energy intake, high total fat intake, and Parkinson’s disease risk. The secondary outcomes included the relationship between different kinds of fatty acids and Parkinson’s disease risk. RESULTS: Nine articles met the inclusion criteria and were incorporated into this meta-analysis. Four studies scored 7 and the other five studies scored 9 on the Newcastle-Ottawa Scale, meaning that all studies were of high quality. Meta-analysis results showed that high total energy intake was associated with an increased risk of Parkinson’s disease (P = 0.000, odds ratio (OR)= 1.49, 95% confidence interval (CI): 1.26–1.75);in contrast, high total fat intake was not associated with Parkinson’s disease risk (P = 0.123, OR = 1.07, 95% CI: 0.91–1.25). Subgroup analysis revealed that polyunsaturated fatty acid intake (P = 0.010, OR = 1.03, 95% CI: 0.88–1.20) reduced the risk of Parkinson’s disease, while arachidonic acid (P = 0.026, OR = 1.15, 95% CI: 0.97–1.37) and cholesterol (P = 0.002, OR = 1.09, 95% CI: 0.92–1.29) both increased the risk of Parkinson’s disease. Subgroup analysis also demonstrated that, although the results were not significant, consumption of n-3 polyunsaturated fatty acids (P = 0.071, OR = 0.88, 95% CI: 0.73–1.05),α-linolenic acid (P = 0.06, OR = 0.86, 95% CI: 0.72–1.02), and the n-3 to n-6 ratio (P = 0.458, OR = 0.89, 95% CI: 0.75–1.06) were all linked with a trend toward reduced Parkinson’s disease risk. Monounsaturated fatty acid (P = 0.450, OR = 1.06, 95% CI: 0.91–1.23), n-6 polyunsaturated fatty acids (P = 0.100, OR = 1.15, 95% CI: 0.96–1.36) and linoleic acid (P = 0.053, OR = 1.11, 95% CI: 0.94–1.32) intakes were associated with a non-significant trend toward higher PD risk. Saturated fatty acid (P = 0.619, OR = 1.01, 95% CI: 0.87–1.18) intake was not associated with Parkinson’s disease. CONCLUSION: Dietary fat intake affects Parkinson’s disease risk, although this depends on the fatty acid subtype. Higher intake of polyunsaturated fatty acids may reduce the risk of Parkinson’s disease, while higher cholesterol and arachidonic acid intakes may elevate Parkinson’s disease risk. However, further studies and evidence are needed to validate any link between dietary fat intake and Parkinson’s disease.展开更多
Chronic systemic inflammation is associated with many conditions of aging such as atherosclerosis. Lowering high n-6:n-3 polyunsaturated fatty acid (PUFA) ratios are commonly found in Western diets aids in preventing ...Chronic systemic inflammation is associated with many conditions of aging such as atherosclerosis. Lowering high n-6:n-3 polyunsaturated fatty acid (PUFA) ratios are commonly found in Western diets aids in preventing inflammatory-related diseases. However, it is not clear whether dietary interventions designed to alter n-6:n-3 PUFA ratios can reduce systemic inflammation in younger adults. Studies that evaluate PUFA intake often use subjective data from food frequency questionnaires or food records rather than more precise physiological measures of PUFAs (e.g. plasma levels). Therefore, the purpose of this pilot study that analyzed data from the experimental parent study of younger adults (n = 18), was to determine whether plasma PUFA levels were associated with levels of C-reactive protein (CRP), an inflammatory marker, and if supplementation with n-3 PUFAs was correlated with rising n-3 PUFA concentrations in plasma and decreasing n-6:n-3 ratios. In the parent study, participants received daily either placebo or n-3 PUFA softgels (1.6 g eicosapentaenoic acid [EPA] and 1.2 g docosahexaenoic acid [DHA]). EPA and DHA are the biologically active components in fish oil. Measures included blood for PUFA quantification at baseline and four weeks later, when blister wounds were created and wound fluid and saliva were collected. The saliva samples were used to measure CRP in the present study. We report that CRP was significantly and negatively correlated with total n-3 PUFAs (tau-β = ?0.373, p = 0.031) and positively correlated with n-6:n-3 ratios (tau-β = 0.320, p = 0.063). Those consuming EPA + DHA supplements had significantly higher concentrations of total n-3 PUFAs and significantly lower n-6:n-3 ratios (p The present study has shown that beneficial levels of n-3 PUFAs and n-6:n3 ratios were achieved with 4-weeks of EPA + DHA supplementation and were associated with reduced CRP in young adults. EPA + DHA supplementation for some young adults may help prevent inflammatory conditions later in life.展开更多
Most Japanese are enjoying rich and convenient dietary habits nowadays. However, majorities of Japanese are feeling anxiety about the future food supply because Japan＇s food self-sufficiency ratio has fallen most rap...Most Japanese are enjoying rich and convenient dietary habits nowadays. However, majorities of Japanese are feeling anxiety about the future food supply because Japan＇s food self-sufficiency ratio has fallen most rapidly in the last 45 years, and is lowest amongst countries with a population of more than 100 million. Major causes and mechanisms of the decline in the food self-sufficiency ratio over the last 45 years were analyzed. Drastic changes of dietary habits under rapid economic growth and sharp appreciation of the yen against the US dollar were found to be the major causes of the sharp decline of the food self-sufficiency ratio. Preliminary projections about the food self-sufficiency ratio in 2015 were carried out, and it was found that it will not be easy to achieve the policy goal of raising the food self-sufficiency ratio to 45% by 2015.展开更多
The serum calcium levels of patients were assessed as they attended a district hospital in a rural population for a period of one month. A majority of the patients were between the age group of 38-77 years. 55 cases w...The serum calcium levels of patients were assessed as they attended a district hospital in a rural population for a period of one month. A majority of the patients were between the age group of 38-77 years. 55 cases were studied. The ratio of males to females was 3:8. The results show an increase in abnormal serum calcium level with age. The abnormality in serum calcium was higher in females than in males. The demonstration of poor nutritional intake and lack of other calcium supplements was a predisposing factor to the abnormal calcium levels. It was concluded that the abnormal levels of calcium were as a result of lack of calcium diet.展开更多
Both Omega-6 and Omega-3 fatty acids are essential nutrients important for cellular structure and function but cannot be synthesized by the human body and must be obtained from food.These two classes of fatty acids ar...Both Omega-6 and Omega-3 fatty acids are essential nutrients important for cellular structure and function but cannot be synthesized by the human body and must be obtained from food.These two classes of fatty acids are metabolically and functionally different and antagonistically regulate many physiological and pathological processes.Thus,the relative balance between Omega-6 and Omega-3 fatty acids are critical for good health.However,today’s diet contains too much Omega-6 but too little Omega-3,leading to a severe imbalance with a very high Omega-6/Omega-3 ratio(>10)in most people.Many lines of evidence suggest that this imbalance is a key factor contributing to the development of modern chronic diseases.A growing number of studies ranging from laboratory research to clinical trials have shown that balancing the tissue ratio of Omega-6/Omega-3 fatty acids by increasing tissue levels of Omega-3 fatty acids and/or decreasing the content of Omega-6 fatty acids are very beneficial for the prevention and treatment of many life-threating chronic diseases as well as for health promotion of the general public.Therefore,development and production of foods rich in Omega-3-fatty acids should be considered as a key health program to balance essential fat intake and thereby improve the nutritional and health status of all people.展开更多
基金supported by the National Basic Research Program of China(No.2012CB124704 and 2013CB127305)KC.Wong Education Foundation,Hong Kong
文摘Background： The protein/energy ratio is important for the production performance and utilization of available feed resources by animals. Increased protein consumption by mammals leads to elevated feed costs and increased nitrogen release into the environment. This study aimed to evaluate the effects of dietary protein/energy ratio on the growth performance, carcass traits, meat quality, and plasma metabolites of pigs of different genotypes. Methods： Bama mini-pigs and Landrace pigs were randomly assigned to two dietary treatment groups （Chinese conventional diet with low protein/energy ratio or National Research Council diet with high protein/energy ratio; n = 24 per treatment） in a 2 x 2 factorial arrangement. Blood and muscle samples were collected at the end of the nursery, growing, and finishing phases. Results： We observed significant interactions （P 〈 0.05） between breed and diet for total fat percentage, intramuscular fat （IMF） content, protein content in biceps femoris （BF） muscle, and plasma urea nitrogen （UN） concentration in the nursery phase; for average daily gain （ADG）, average daily feed intake （ADFI）, dry matter, IMF content in psoas major （PM） muscle, and plasma total protein and albumin concentrations in the growing phase; and for drip loss and plasma UN concentration in the finishing phase. Breed influenced （P 〈 0.05） growth performance, carcass traits, and meat quality, but not plasma metabolites. Throughout the trial, Landrace pigs showed significantly higher （P 〈 0.0_5） ADG, ADFI, dressing percentage, lean mass rate, and loin-eye area than did Bama mini-pigs, but significantly lower （P 〈 0.0.5） feed/gain ratio, fat percentage, backfat thickness, and IMF content. Dietary protein/energy ratio influenced the pH value, chemical composition of BF and PM muscles, and plasma activities of glutamic-pyruvic transaminase and gamma-glutamyl transpeptidase, and plasma concentration of UN. Conclusions： Compared with Landrace pigs, Bama mini-pigs showed slower growth and lower carcass performance, but had better meat quality. Moreover, unlike Landrace pigs, the dietary protein/energy ratio did not affect the growth performance of Bama mini-pigs. These results suggest that, in swine production, low dietary protein/energy ratio may be useful for reducing feed costs and minimizing the adverse effects of ammonia release into the environment.
文摘A 90-day experiment was conducted to investigate the effects of different dietary linoleic acid （LA; 18：2n-6） and linolenic acid ratios （LNA; 18：3n-3） on growth induces, feed utilization and tissue fatty acid profile of freshwater prawn, Macrobrachium rosenbergii post-larvae （PL）. The experiment was conducted in cubic indoor fiberglass tanks, each holding 700 L in triplicate. Post-larvae with an average weight of 20.8 ± 0.20 mg were stocked at 80 PL m2. Five experimental isocaloric （15.06 MJ kgl digestible energy）, and isonitrogenous （30.45% digestible protein） diets were formulated by blending of soybean oil and linseed oil to containing five dietary LA/LNA ratios （7.80, 2.75, 1.28, 0.65 and 0.30）. The highest survival values were recorded for prawn PL fed diet containing 0.65 LA/LAN ratios. Growth indices of PL significantly increased （P 〈 0.05） with decreased dietary LA/LAN ratios to 0.65. The same trend was observed for the highest （P ≤ 0.05） protein efficiency ratio, protein productive value, fat retention, energy retention and best feed conversion ratio. The total whole tissue polyunsaturated fatty acid composition of M. rosenbergii PL was dominated by LA followed by LAN. Post larvae fed the diets containing higher LA/LNA ratios showed a higher tissue LA/LNA ratio. The obtained findings revealed that fatty acid patterns ofM. rosenbergii PL were influenced by fatty acid profiles of diets. The diet containing 0.65 LA/LNA ratio is recommended to obtaining optimum growth performance and feed utilization for M. rosenbergii PL.
文摘The daily intake of total dietary fiber (TDF) was evaluated from data of the National Nutrition Survey (NNS) in Japan for 41 years since 1947. An interrelationship between the nutrient intake, including TDF, and the mortality from colon cancer in Japanese people was calculated by a simple correlation coefficient and time-series correlation coeffcient.TDF intake per capita decreased rapidly from 27.4 g in 1947 to 15.8 g in 1963, and subsequently decreased by a lesser rate to 15.3 g in 1987. Fat intake increased rapidly from 18.0 g in 1950 to 56.6 g in 1987.The age-adjusted mortality from colon cancer shows a significant positive correlation with both the intakes of animal protein and of total fat, and the fat energy ratio. A time-series analysis indicates that the mortality from colon cancer was negatively correlated with TDF with a 15-27 year delay, the maximum correlation existing with a 23-year lag (r = -0.947). The TDF intake was less than 17.9 g in 1965. At the same time, the mortality from colon cancer increased rapidly. A fat/TDF ratio above 3.0 resulted in a rapid increase in colon cancer mortality.The non-adjusted mortality from colon cancer has much the same interrelationship with TDF and fat intake as the adjusted figures. It is suggested that the cause of the increased mortality from colon cancer in Japan is positively related to the increased intake of fat and protein. In addition, the decrease in TDF intake has accelerated the mortality of colon cancer after a delay of 23-24 years. The importance of fat/TDF as a nutritional criterion for the incidence of colon cancer needs to be better recognized
基金supported by the National Natural Science Foundation of China,No.31200868(to XC)
文摘OBJECTIVE: To assess whether dietary fat intake influences Parkinson’s disease risk. DATA SOURCES: We systematically surveyed the Embase and PubMed databases, reviewing manuscripts published prior to October 2018. The following terms were used:(“Paralysis agitans” OR “Parkinson disease” OR “Parkinson” OR “Parkinson’s” OR “Parkinson’s disease”) AND (“fat” OR “dietary fat” OR “dietary fat intake”). DATA SELECTION: Included studies were those with both dietary fat intake and Parkinson’s disease risk as exposure factors. The Newcastle-Ottawa Scale was adapted to investigate the quality of included studies. Stata V12.0 software was used for statistical analysis. OUTCOME MEASURES: The primary outcomes included the relationship between high total energy intake, high total fat intake, and Parkinson’s disease risk. The secondary outcomes included the relationship between different kinds of fatty acids and Parkinson’s disease risk. RESULTS: Nine articles met the inclusion criteria and were incorporated into this meta-analysis. Four studies scored 7 and the other five studies scored 9 on the Newcastle-Ottawa Scale, meaning that all studies were of high quality. Meta-analysis results showed that high total energy intake was associated with an increased risk of Parkinson’s disease (P = 0.000, odds ratio (OR)= 1.49, 95% confidence interval (CI): 1.26–1.75);in contrast, high total fat intake was not associated with Parkinson’s disease risk (P = 0.123, OR = 1.07, 95% CI: 0.91–1.25). Subgroup analysis revealed that polyunsaturated fatty acid intake (P = 0.010, OR = 1.03, 95% CI: 0.88–1.20) reduced the risk of Parkinson’s disease, while arachidonic acid (P = 0.026, OR = 1.15, 95% CI: 0.97–1.37) and cholesterol (P = 0.002, OR = 1.09, 95% CI: 0.92–1.29) both increased the risk of Parkinson’s disease. Subgroup analysis also demonstrated that, although the results were not significant, consumption of n-3 polyunsaturated fatty acids (P = 0.071, OR = 0.88, 95% CI: 0.73–1.05),α-linolenic acid (P = 0.06, OR = 0.86, 95% CI: 0.72–1.02), and the n-3 to n-6 ratio (P = 0.458, OR = 0.89, 95% CI: 0.75–1.06) were all linked with a trend toward reduced Parkinson’s disease risk. Monounsaturated fatty acid (P = 0.450, OR = 1.06, 95% CI: 0.91–1.23), n-6 polyunsaturated fatty acids (P = 0.100, OR = 1.15, 95% CI: 0.96–1.36) and linoleic acid (P = 0.053, OR = 1.11, 95% CI: 0.94–1.32) intakes were associated with a non-significant trend toward higher PD risk. Saturated fatty acid (P = 0.619, OR = 1.01, 95% CI: 0.87–1.18) intake was not associated with Parkinson’s disease. CONCLUSION: Dietary fat intake affects Parkinson’s disease risk, although this depends on the fatty acid subtype. Higher intake of polyunsaturated fatty acids may reduce the risk of Parkinson’s disease, while higher cholesterol and arachidonic acid intakes may elevate Parkinson’s disease risk. However, further studies and evidence are needed to validate any link between dietary fat intake and Parkinson’s disease.
文摘Chronic systemic inflammation is associated with many conditions of aging such as atherosclerosis. Lowering high n-6:n-3 polyunsaturated fatty acid (PUFA) ratios are commonly found in Western diets aids in preventing inflammatory-related diseases. However, it is not clear whether dietary interventions designed to alter n-6:n-3 PUFA ratios can reduce systemic inflammation in younger adults. Studies that evaluate PUFA intake often use subjective data from food frequency questionnaires or food records rather than more precise physiological measures of PUFAs (e.g. plasma levels). Therefore, the purpose of this pilot study that analyzed data from the experimental parent study of younger adults (n = 18), was to determine whether plasma PUFA levels were associated with levels of C-reactive protein (CRP), an inflammatory marker, and if supplementation with n-3 PUFAs was correlated with rising n-3 PUFA concentrations in plasma and decreasing n-6:n-3 ratios. In the parent study, participants received daily either placebo or n-3 PUFA softgels (1.6 g eicosapentaenoic acid [EPA] and 1.2 g docosahexaenoic acid [DHA]). EPA and DHA are the biologically active components in fish oil. Measures included blood for PUFA quantification at baseline and four weeks later, when blister wounds were created and wound fluid and saliva were collected. The saliva samples were used to measure CRP in the present study. We report that CRP was significantly and negatively correlated with total n-3 PUFAs (tau-β = ?0.373, p = 0.031) and positively correlated with n-6:n-3 ratios (tau-β = 0.320, p = 0.063). Those consuming EPA + DHA supplements had significantly higher concentrations of total n-3 PUFAs and significantly lower n-6:n-3 ratios (p The present study has shown that beneficial levels of n-3 PUFAs and n-6:n3 ratios were achieved with 4-weeks of EPA + DHA supplementation and were associated with reduced CRP in young adults. EPA + DHA supplementation for some young adults may help prevent inflammatory conditions later in life.
文摘Most Japanese are enjoying rich and convenient dietary habits nowadays. However, majorities of Japanese are feeling anxiety about the future food supply because Japan＇s food self-sufficiency ratio has fallen most rapidly in the last 45 years, and is lowest amongst countries with a population of more than 100 million. Major causes and mechanisms of the decline in the food self-sufficiency ratio over the last 45 years were analyzed. Drastic changes of dietary habits under rapid economic growth and sharp appreciation of the yen against the US dollar were found to be the major causes of the sharp decline of the food self-sufficiency ratio. Preliminary projections about the food self-sufficiency ratio in 2015 were carried out, and it was found that it will not be easy to achieve the policy goal of raising the food self-sufficiency ratio to 45% by 2015.
文摘The serum calcium levels of patients were assessed as they attended a district hospital in a rural population for a period of one month. A majority of the patients were between the age group of 38-77 years. 55 cases were studied. The ratio of males to females was 3:8. The results show an increase in abnormal serum calcium level with age. The abnormality in serum calcium was higher in females than in males. The demonstration of poor nutritional intake and lack of other calcium supplements was a predisposing factor to the abnormal calcium levels. It was concluded that the abnormal levels of calcium were as a result of lack of calcium diet.
文摘Both Omega-6 and Omega-3 fatty acids are essential nutrients important for cellular structure and function but cannot be synthesized by the human body and must be obtained from food.These two classes of fatty acids are metabolically and functionally different and antagonistically regulate many physiological and pathological processes.Thus,the relative balance between Omega-6 and Omega-3 fatty acids are critical for good health.However,today’s diet contains too much Omega-6 but too little Omega-3,leading to a severe imbalance with a very high Omega-6/Omega-3 ratio(>10)in most people.Many lines of evidence suggest that this imbalance is a key factor contributing to the development of modern chronic diseases.A growing number of studies ranging from laboratory research to clinical trials have shown that balancing the tissue ratio of Omega-6/Omega-3 fatty acids by increasing tissue levels of Omega-3 fatty acids and/or decreasing the content of Omega-6 fatty acids are very beneficial for the prevention and treatment of many life-threating chronic diseases as well as for health promotion of the general public.Therefore,development and production of foods rich in Omega-3-fatty acids should be considered as a key health program to balance essential fat intake and thereby improve the nutritional and health status of all people.
