Diets

Question

This piglix contains articles or sub-piglix about Diets

Answer 1

Low residue diet

A low residue diet is a diet designed to reduce the frequency and volume of stools while prolonging intestinal transit time. It is similar to a low-fiber diet, but typically includes restrictions on foods that increase bowel activity, such as milk, milk products, and prune juice. A low residue diet typically contains less than 7–10 grams of fiber per day. Long-term use of this diet, with its emphasis on processed foods and reduced intake of fruits and vegetables, may not provide required amounts of nutrients including potassium, vitamin C, calcium, and folic acid.

A low residue diet may not be beneficial for diverticular disease. A Mayo Clinic review from 2011 finds no evidence for the superiority of low residue diets in treating diverticular disease and in fact tends to show that a high-fiber diet can prevent diverticular disease. A systematic review published in 2012 found no high quality studies, but found that some studies and guidelines favor a high-fiber diet for the treatment of symptomatic disease.

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Answer 2

Low-carbohydrate diet

Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption, often for the treatment of obesity or diabetes. Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables such as spinach, kale, chard and collards), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets.

Such diets are sometimes 'ketogenic' (i.e., they restrict carbohydrate intake sufficiently to cause ketosis). The induction phase of the Atkins diet is ketogenic.

The term "low-carbohydrate diet" is generally applied to diets that restrict carbohydrates to less than 20% of caloric intake, but can also refer to diets that simply restrict or limit carbohydrates to less than recommended proportions (generally less than 45% of total energy coming from carbohydrates).

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Answer 3

Low sodium diet

A low sodium diet is a diet that includes no more than 1,500 to 2,400 mg of sodium per day.

The human minimum requirement for sodium in the diet is about 500 mg per day, which is typically less than one-sixth as much as many diets "seasoned to taste". For certain people with salt-sensitive blood pressure or diseases such as Ménière's disease, this extra intake may cause a negative effect on health.

The effect of a low salt diet on mortality or cardiovascular disease is unclear with any benefit in either hypertensive or normal tensive people being small if present. In 2012, the British Journal Heart published an article claiming that a low salt diet appears to increase the risk of death in those with congestive heart failure, but the article was retracted in 2013. The article was retracted by the journal when it was found the two of the studies cited contained duplicate data that could not be verified.

A low sodium diet has a useful effect to reduce blood pressure, both in people with hypertension and in people with normal blood pressure. Taken together, a low salt diet (median of approximately 4.5 g/day - approx 1800 mg Sodium) in hypertensive people resulted in a decrease in systolic blood pressure by 5 mmHg, and in diastolic blood pressure by 2.70 mmHg. In people with normal blood pressure, the corresponding decrease in systolic blood pressure was 2.03 mmHg and diastolic blood pressure 0.99 mmHg.

Sodium occurs naturally in most foods. The most common form of sodium is sodium chloride, which is table salt. Milk, beets, and celery also naturally contain sodium, as does drinking water, although the amount varies depending on the source. Sodium is also added to various food products. Some of these added forms are monosodium glutamate, sodium nitrite, sodium saccharin, baking soda (sodium bicarbonate), and sodium benzoate.

It has been noted that such large amounts of salts are given out by regenerative water softeners that over 60 cities in Southern California have banned these units because of elevated salt levels in ground water reclamation projects caused by water softeners and other sources. Water labeled as "drinking water" in supermarkets may have sodium since it is usually only filtered with a carbon filter and will contain any and all sodium present in the source water.

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Answer 4

Low-fat diet

A low-fat diet is one that restricts fat and often saturated fat and cholesterol as well. Low-fat diets are intended to reduce diseases such as heart disease and obesity. Reducing fat in the diet can make it easier to cut calories. Fat provides nine calories per gram while carbohydrates and protein each provide four calories per gram, so choosing low-fat foods makes it possible to eat a larger volume of food for the same number of calories. The Institute of Medicine recommends limiting fat intake to 35% of total calories to help prevent obesity and to help control saturated fat intake.

Reducing total fat intake leads to reductions in caloric intake, resulting in weight loss or less weight gain. The overall benefit is small but beneficial. With respect to weight loss low-fat diets do not appear to differ from other diets that also reduce overall calories.

Low-fat diets have been promoted for the prevention of heart disease. Lowering fat intake from 35-40% of total calories to 15-20% of total calories has been shown to decrease total and LDL cholesterol by 10 to 20%; however, most of this decrease is due to a reduction in saturated fat intake. Saturated fat has been shown to raise total and LDL cholesterol in a large number of studies and has also been correlated with a higher risk of heart disease.

A 2013 meta-analysis of randomized controlled trials of low- and high-fat diets showed low-fat diets decreased total cholesterol and LDL, but these decreases were not found when only considering low-calorie diets. It also showed HDL increases and triglyceride decreases in high-fat diets. Furthermore, lower total cholesterol was associated with lower intake of saturated fat and higher intake of polyunsaturated fat, HDL increases were associated with high monounsaturated fat intake and triglycerides associated with high carbohydrate intake. Decrease in saturated fat intake was only marginally related to decrease in LDL cholesterol. The meta-analysis concluded that neither high-fat nor low-fat diets could be unequivocally recommended.

According to the National Academies Press, a high-fat diet can contain "unacceptably high" amounts of saturated fat, even if saturated fats from animal products and tropical oils are avoided. This is because all fats contain some saturated fatty acids. For example, if a person chose fats with only 20% saturated fatty acids, setting fat intake at 35% of total calories would mean that 7% of calories would come from saturated fat. For this reason, the Institute of Medicine recommends consuming no more than 35% of calories from fat.

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Answer 5

Low-glycemic diet

A low-glycemic diet is one that selects foods on the basis of minimal alteration of circulating glucose levels. Glycemic index (GI) and glycemic load (GL) are measures of the effect on blood glucose level after a food containing carbohydrates is consumed. Glucose is one of the body's main sources of energy; it is the fuel used by the brain, muscles, and other organs. Glucose is set at 100, and all foods are indexed against that number. Low GI foods affect blood glucose and insulin levels less and have a slower rate of digestion and absorption.

One example of a low-glycemic diet is the Glycemic Index Diet developed by David J. Jenkins, a professor of nutrition at the University of Toronto and, from 2002 onwards, turned into a successful line of diet books by author and former president of the Heart and Stroke Foundation of Ontario, Rick Gallop. Switching from a high glycemic index diet to a low glycemic index diet is considered to be relatively easy. Switching from white bread and pastas to whole grain, from breakfast cereals to oats, bran or barley, adding more fruits and vegetables when cooking, and reducing potato consumption can all aid in lowering glycemic index. Supporting the concept of the low-glycemic diet is the research demonstrating the quality of the caloric intake is influential in weight loss.

The glycemic index is a useful aid for diabetics and other people who wish to control their blood glucose levels. A diet based on foods with low glycemic response has been associated with diabetes management, improved blood lipids (cholesterol), and reduced risk of heart disease.. Not only will foods with a low glycemic index take longer to digest (therefore prolonging satiety), they will also maintain blood glucose levels at a relatively constant state. Foods with a high glycemic index not only digest quickly, but they also can cause extreme fluctuations in blood glucose.

There are some specific factors that should be considered in foods that can indicate their glycemic index. Low glycemic foods contain fat, protein, fiber, whole grains, raw starches, legumes, vegetables, fruits and dairy products. High glycemic foods contain refined grains, refined sugars, and increased amylopectin/amylose ratio.

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Answer 6

Low-protein diet

A low-protein diet is a diet in which people reduce their intake of protein. A low-protein diet is prescribed for those with inherited metabolic disorders, such as Phenylketonuria and Homocystinuria and reduced protein levels have been used by people with kidney or liver disease. Low protein consumption appears to alter the risk of bone breakage, presumably through changes in calcium homeostasis. Consequently, there is no uniform definition of what constitutes low-protein, because the amount and composition of protein for an individual suffering from phenylketonuria would differ substantially from one suffering homocystinuria. The amount used by those with liver disease would still result in individuals being in nitrogen balance.

Amino acids that are excess to requirement cannot be stored, but must be modified by deamination (removal of the amine group). As this occurs in the liver and kidneys, some individuals with damaged livers or kidneys may be advised to eat less protein. Due to the sulphur content of the amino acids methionine and cysteine, excess of these amino acids leads to the production of acid through sulphate ions. These sulphate ions may be neutralized by calcium ions from bone, which may lead to net urinary loss of calcium. This might lead to reduction in bone mineral density over time. Individuals suffering from phenylketonuria lack the enzyme to convert phenylalanine to tyrosine so low levels of this amino acid need to be provided in the diet. Homocystinuria is an inherited disorder involving the metabolism of the amino acid methionine leading to the accumulation of homocysteine. Treatment includes providing low levels of methionine and high levels of vitamin B6 in the diet.

Low-protein diets are in vogue among some members of the general public because of the impact of protein intake on Insulin/Insulin-like growth factor 1 Signalling (IIS) and the direct sensing of amino acid availability by mammalian target of rapamycin (mTOR), two systems that are implicated in longevity and cancer proliferation. Apart from low protein intake, such as in the 80:10:10 diet, other attempts to modulate IIS are through intermittent fasting and the 5:2 diet.

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Answer 7

Low-sulfur diet

A low-sulfur diet is a diet with reduced sulfur content. Sulfur containing compounds may also be referred to as thiols or mercaptans. Important dietary sources of sulfur and sulfur containing compounds may be classified as essential mineral (e.g. elemental sulfur), essential amino acid (methionine) and semi-essential amino acid (e.g. cysteine).

Sulfur is an essential dietary mineral primarily because amino acids contain it. Sulphur is thus considered fundamentally important to human health, and conditions such as nitrogen imbalance and protein-energy malnutrition may result from deficiency. Methionine cannot be synthesized by humans, and cysteine synthesis requires a steady supply of sulfur.

The recommended daily allowance (RDA) of methionine (combined with cysteine) for adults is set at 13–14 mg kg-1 day-1 (13–14 mg per kg of body weight per day), but some researchers have argued that this figure is too low, and should more appropriately be 25 mg kg-1 day-1.

Despite the importance of sulfur, restrictions of dietary sulfur are sometimes recommended for certain diseases and for other reasons.

Practitioners of complimentary and alternative medicine also sometimes recommend low sulfur diets for the so-called dental amalgam mercury poisoning,

Cystathionine β-synthase (CBS) deficiency is a serious disorder of transsulfuration which is managed with methionine restricted dieting.

Reduced dietary sulfur is investigated in ulcerative colitis research, but this is controversial.

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Answer 8

Macrobiotic diet

A macrobiotic diet (or macrobiotics), is a fad diet fixed on ideas about types of food drawn from Zen buddhism. The diet attempts to balance the supposed yin and yang elements of food and cookware. Major principles of macrobiotic diets are to reduce animal product, eat locally grown foods that are in season, and consume meals in moderation.

Macrobiotics writers often claim that a macrobiotic diet is helpful for people with cancer and other chronic diseases, although there is no good evidence to support such recommendations. Studies that indicate positive results are of poor methodological quality. Neither the American Cancer Society nor Cancer Research UK recommend adopting the diet. Suggestions that a macrobiotic diet improves cardiovascular disease and diabetes are explained by the diet being, in part, consistent with science-based dietary approaches to disease prevention.

The macrobiotic diet is associated with Zen buddhism and is based on the idea of balancing yin and yang. The diet was popularized by George Ohsawa in the 1930s and subsequently elaborated by his disciple Michio Kushi.

Macrobiotics takes a view of health which contradicts science.

According to Kushi, one goal of modern macrobiotics is to become sensitive to the actual effects of foods on health and well-being, rather than to follow dietary rules and regulations. Dietary guidelines, however, help in developing sensitivity and an intuitive sense for what sustains health and well-being.

Macrobiotics emphasizes locally grown whole grain cereals, pulses (legumes), vegetables, seaweed, fermented soy products and fruit, combined into meals according to the ancient Chinese principle of balance known as yin and yang. Whole grains and whole-grain products such as brown rice and buckwheat pasta (soba), a variety of cooked and raw vegetables, beans and bean products, mild natural seasonings, fish, nuts and seeds, mild (non-stimulating) beverages such as bancha twig tea and fruit are recommended.

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Answer 9

Macronutrient preload

Macronutrient preload is a dieting technique in which a small amount of macronutrients are eaten at a fixed interval before a meal.

Fibers in a preload stimulate a feeling of fullness in the stomach. The glucomannan fiber preload is approved for weight control by European Food Safety Authority The preload should also have a low glycemic index and contain few calories. Since users reduce their meal sizes it is a fundamental that the preload mix has a high content of essential nutrients.

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Answer 10

Mana (drink)

Mana

Mana is a powdered meal replacement drink. For preparation the powder is mixed with oil (stored separately in a small bottle). Mana describes itself as a complete alternative to food, and claims to provide the correct ratio of nutrients for the human body to sustain itself. The name references manna, the edible substance that, according to the Bible, God provided to the Israelites when they were traveling through the desert.

The drink is made out of soy protein isolate, oat, corn, sugar beet and a mixture of algal, canola, coconut, flaxseed and sunflower oil. Nutrient contents correspond to EFSA dietary reference values. The macro nutritional ratios are 50% carbohydrates, 30% fats, and 20% protein.

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