Introduction to clinical nutrition,2. ed.

Preface to the Second Edition iii Preface to the First Edition v PART I: BIOLOGY AND BIOCHEMISTRY 1 Introduction: Fundamentals of Nutrition 1 I. Terminology 1 II. The Need for a Variety of Foods 3 III. Respiratory Quotient 3 IV. The Need for Energy 4 V. The Need for Digestion, Absorption, and Utilization of Nutrients 4 VI. Enteral and Parenteral Nutrition 5 VII. Adaptation 7 VIII. Water as a Nutrient 8 IX. Food Allergy 9 X. Gene–Nutrient Interaction 10 Definitions 14 References 14 2 Digestion of Carbohydrates, Lipids, and Proteins 17 I. Introduction 17 II. Carbohydrates 20 III. Lipids 22 IV. Proteins 25 V. Malabsorption Syndromes 27 References 31 3 Requirements for Energy, Carbohydrates, Fat, and Proteins 33 I. Energy 33 II. Carbohydrates 37 III. Fat 39 IV. Proteins 40 xi V. Use of Body Energy Sources During Hypometabolism and Hypermetabolism 49 References 51 4 Role of Essential Fatty Acids 53 I. Fatty Acids 53 II. Neutral Fat 54 III. Properties of Fat 54 IV. Dietary Sources and Health Effects of Trans Fatty Acids and Phytosterols 56 V. Saturated Fatty Acids 57 VI. Monounsaturated Fatty Acids 57 VII. Essential Fatty Acids 58 References 68 5 Eicosanoids 71 I. Prostaglandins 71 II. Thromboxanes 75 III. Prostacyclins 75 IV. Leukotrienes 75 V. Lipoxins 76 VI. Cytochrome P450-Derived Products 77 VII. Inhibitors of Eicosanoid Biosynthesis 78 VIII. Effects of Diet on Eicosanoids 81 References 84 6 Inorganic Elements (Minerals) 85 I. Essential Macrominerals 86 II. Essential Trace Elements 102 III. Ultratrace Minerals 128 References 132 7 Vitamins—An Overview 139 I. Historical Perspective 139 II. Definition 139 III. Names 140 IV. Classification 140 V. Functions 141 VI. Deficiency 141 VII. Need for Supplements 142 VIII. Hypervitaminosis 143 IX. Antivitamins 143 X. Enrichment of Foods 144 References 146 8 Fat-Soluble Vitamins 147 I. Vitamin A 147 II. Vitamin D 157 III. Vitamin E 166 xii Contents IV. Vitamin K 171 References 176 9 Water-Soluble Vitamins I 181 I. Thiamin—B1 181 II. Riboflavin 187 III. Niacin 192 IV. Pantothenic Acid 198 V. Biotin 201 References 207 10 Water-Soluble Vitamins II 211 I. Folic Acid 211 II. Vitamin B12 216 III. Pyridoxine 224 IV. Vitamin C—Ascorbic Acid 230 References 238 11 Vitamin-Like Substances 241 I. Choline 241 II. Carnitine 243 III. Bioflavonoids 245 IV. Lipoic Acid 246 V. Coenzyme Q 247 VI. Inositol 248 VII. p-Aminobenzoic Acid 250 References 252 PART II: SPECIAL NUTRITIONAL NEEDS 12 Nutritional Aspects of Pregnancy and Lactation 255 I. Nutrition Prior to Pregnancy 255 II. Nutrition During Pregnancy 256 III. Nutrition During Lactation 269 References 271 13 Nutrition and Development 273 I. Fetal Development 273 II. Extrauterine Development 277 III. Nutrition and Development During Infancy 278 IV. Nutrition and Development During Childhood 288 V. Nutrition and Development During Adolescence 290 References 292 14 Nutrition and Aging 295 I. Aging 295 II. Effect of Nutrition on Longevity 296 III. Role of Antioxidants 298 IV. Factors Affecting Nutrition Status 298 Contents xiii V. Nutrient Requirements 301 VI. Lifestyle 303 References 303 PART III: NUTRITION AND SPECIFIC DISORDERS 15 Nutritional Assessment 305 I. Anthropometric Measurements 306 II. Clinical Evaluation 307 III. Laboratory Assessment 310 IV. Dietary Assessment 315 References 315 16 Obesity and Eating Disorders 317 I. Classification 318 II. Pattern of Fat Deposition 319 III. Prevalence 320 IV. Causes of Obesity 321 V. Assessment of Obesity 324 VI. Medical Complications 326 VII. Diet for Weight Reduction 327 VIII. Fad Diets 328 IX. Pharmacotherapy 328 X. Eating Disorders 330 References 335 17 Cholesterol and Hyperlipidemia 339 I. Cholesterol 339 II. Lipoproteins and Lipid Transport 342 III. Plasma Cholesterol and Risk of Heart Disease 347 IV. Plasma Triglycerides and Risk of Heart Disease 348 V. Dietary Management 349 VI. Drug Therapy 350 VII. Hypocholesterolemia 351 VIII. Effects of Low Blood Cholesterol 352 IX. Inborn Errors of Cholesterol Biosynthesis 352 References 353 18 Osteoporosis 355 I. Factors Contributing to Bone Mass 356 References 365 19 Nutritional Aspects of Diabetes 367 I. Classification and Epidemiology 367 II. Diagnosis of Diabetes 370 III. Mechanism of Insulin Action 370 IV. Complications of Diabetes 371 V. Dietary Management 374 VI. Dietary Factors 374 xiv Contents VII. Physical Activity 377 VIII. Lifestyle Modification to Reduce Risk of Type II Diabetes 378 References 380 20 Nutritional Aspects of Genetic Disease 381 I. Carbohydrate Metabolism 381 II. Amino Acid Metabolism 385 III. Disorders of Lipid Metabolism 391 IV. Miscellaneous 395 V. Summary 396 References 399 21 Nutritional and Metabolic Effects of Alcohol 401 I. Absorption 402 II. Distribution 402 III. Nutritional Significance of Alcohol 403 IV. Metabolism 404 V. Rate of Alcohol Metabolism 406 VI. Metabolic Effects of Alcohol 408 VII. Effect of Alcohol on the Body 409 VIII. Nutritional Implications 412 References 416 22 Nutritional Epidemiology 417 I. Historical Perspective 417 II. Techniques/Approaches 419 III. Epidemiologic Measures 423 IV. Significance of Epidemiological Studies 425 V. Few Examples of Nutritional Studies 425 References 427 PART IV: SPECIAL TOPICS 23 Dietary Fiber 429 I. Fiber 429 II. Fiber and Disease 432 III. Recommendations for Fiber Intake 436 IV. Overconsumption of Fiber 437 V. Sucrase Deficiency and Protection Against Colonic Disease—A Report 437 References 438 24 Antioxidants and Health 441 I. Free Radicals 441 II. Formation of Free Radicals 441 III. Free Radicals in Biological Systems 443 IV. Protection from Free Radicals 443 V. Benefits of Free Radicals 445 VI. Free Radicals and Diseases 446 Contents xv VII. Large Doses of Antioxidants 450 References 450 25 Toxicants Occurring Naturally in Foods and Additives 453 I. Toxicants in Food 453 II. Additives 458 References 465 26 Vegetarianism and Other Popular Nutritional Practices 467 I. Vegetarianism 467 II. Kosher Diet 470 III. Zen Macrobiotic Diet 470 IV. One-Emphasis Diets 471 V. Organically Grown Foods 471 VI. Natural Foods 474 VII. Health Foods 474 VIII. Megadoses of Vitamins and Nonvitamins 475 IX. Hair Analysis 476 References 479 27 Nutritional Aspects of Biotransformation 481 I. Detoxication Process 483 II. Factors Affecting Detoxication 489 References 494 28 Nutraceuticals 495 I. Introduction 495 II. Interest in Nutraceuticals 496 III. Fruits and Vegetables with Health-Promoting Properties 498 IV. Need for Additional Research 511 V. Seafood 512 VI. Use of Biotechnology in the Food Industry 513 VII. Dietary Modulation of Colonic Microorganisms 514 References 516 29 Alternative Medicine: Dietary Supplements 519 I. History of Supplement Regulation in the United States 520 II. Safety and Efficacy of Supplements 521 III. German Commission E Report 524 IV. Beneficial Effects 525 V. Adverse Effects of Dietary Supplements 529 VI. Alternative Medicine and Cancer 537 VII. Supplements and the Elderly—Is There a Need? 537 VIII. Why People Use Alternative Therapies 538 IX. The Role of Physicians 539 X. Conclusion 540 References