Autor según el artículo: Pfeiffer AFH; Pedersen E; Schwab U; Risérus U; Aas AM; Uusitupa M; Thanopoulou A; Kendall C; Sievenpiper JL; Kahleová H; Rahélic D; Salas-Salvadó J; Gebauer S; Hermansen K
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Salas Salvadó, Jorge
Palabras clave: animal protein hypocaloric diet plant protein protein intake type 2 diabetes Animal protein Blood-pressure Body-weight Dietary carbohydrate-restriction Hypocaloric diet Individuals Low-fat diet Management Metaanalysis Plant protein Protein intake Randomized controlled-trial Type 2 diabetes Type-2 Weight loss Weight-loss
Resumen: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. The recommended amount and quality of protein in diets of diabetic patients are highly controversial. In order to provide evidence-based information, the Diabetes Nutrition Study Group (DNSG) used a grading procedure used for quality of evidence and strength of recommendations (GRADE). A protein intake of 10% to 20% of energy intake (E%) or about 0.8 to 1.3 g/kg body weight in people below 65 years of age, and 15% to 20% of E% in people above 65 years of age appeared safe in weight-stable conditions. There were no intervention studies addressing metabolic effects, mortality, or cardiovascular events over prolonged periods. Body weight is closely linked to metabolic control and high protein diets are often recommended. Weight-loss diets that include 23% to 32% of E% as protein for up to one year reduced blood pressure and body weight slightly but significantly more than lower protein diets, whereas blood lipids, fasting blood glucose, and HbA1c improved similarly with higher or lower protein intakes in participants with a glomerular filtration rate (GFR) >60 mL/min/1.73 m2 . Patients with a GFR <60 mL/min/1.73 m2 did not show a faster decline of GFR or kidney function with protein intakes around 0.8 g/kg body weight as compared with lower intakes, thereby arguing against a restriction. The effects of protein intake on diabetic eye or nerve disease have not been reported. There are a number of studies that have compared different types of animal proteins (milk, chicken, beef, pork, and fish) or compared animal with plant protein in diabetic patients and have reported a greater reduction of serum cholesterol with plant protein. In summary, the suggested range of protein intake appears to be safe and can be adapted according to personal dietary preferences.
Áreas temáticas: Biotecnología Ciência de alimentos Ciências agrárias i Ciências biológicas i Ciências biológicas ii Ciências biológicas iii Economia Educação física Enfermagem Engenharias ii Engenharias iv Farmacia Food science Interdisciplinar Medicina i Medicina ii Medicina iii Medicina veterinaria Nutrição Nutrition & dietetics Nutrition and dietetics Planejamento urbano e regional / demografia Psicología Química Saúde coletiva Zootecnia / recursos pesqueiros
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: jordi.salas@urv.cat
ISSN: 20726643
Identificador del autor: 0000-0003-2700-7459
Fecha de alta del registro: 2023-02-18
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Referencia al articulo segun fuente origial: Nutrients. 12 (2):
Referencia de l'ítem segons les normes APA: Pfeiffer AFH; Pedersen E; Schwab U; Risérus U; Aas AM; Uusitupa M; Thanopoulou A; Kendall C; Sievenpiper JL; Kahleová H; Rahélic D; Salas-Salvadó J; G (2020). The effects of different quantities and qualities of protein intake in people with diabetes mellitus. Nutrients, 12(2), -. DOI: 10.3390/nu12020365
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications
Repositori URV