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October 2022

Observations an Nitrogen and Energy Balance in Young Men Consuming Vegetarian Diets

Journal/Book: American Journal of Clinical Nutrition Vol. 17 1965 No. 6 S.367-376. 1965;

Abstract: From the Division of Nutrition School of Home Economics University of Minnesota St. Paul Minnesota. Paper 5592 Scientific Journal Series Minnesota Agricultural Experiment Station. * Associate Professor; † Professor; † Present address: Department of Home Economics University of California Davis; Present address: Research Dietitian St. Mary's Hospital Rochester Miunesota. This study was presented in Part at meeting of Federation of American Societies for Experimental Biology Chicago April 1964. N many parts of the world dietary protein must be obtained largely from vegetable sources. Although human beings can be maintained satisfactorily an vegetable proteins which contain an adequate amount and assortment of amino acids vegetarian diets often do not fulfill these requirements. If satisfactory protein nutrition is to be maintained under such circumstances the total amount of protein in the diet must be increased or the amino acid mixture must be improved by supplementation. Hegsted and co-workers1 reported that the biological value of a vegetarian diet was improved by substituting meat protein for one third of the vegetable protein in the diet even though nitrogen balance had been maintained an the vegetarian diet. On the basis of such evidence supplementation of vegetable protein diets with small amounts of high quality protein would seem to offer practical possibilities for extending protein supplies by increasing the efficiency of the diet. Studies an such supplementation have been conducted in this laboratory for several years.2 3 In balance studies an college girls no apparent improvement in nitrogen retention was observed when small amounts of milk or egg protein replaced comparable amounts of vegetable protein in the diet. The protein intake of some of these subjects was relatively high however (ranging from 0.6 to 1.1 gm. protein per kg. body weight). It was considered possible that the effect of supplementation might be more apparent an a marginal protein intake. Accordingly similar studies employing men as subjects were carried out in two consecutive years. Because the average size of the men was greater it was more feasible to restrict protein intake to the desired level within the framework of a diet consisting of natural foods. . . .

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