Introduction to Human Nutrition

1 Introduction to Human NutritionSecond EditionEdited on behalf of The Nutrition Society byMichael J Gibney Susan A Lanham-New Aedin Cassidy Hester H Vorster A John Wiley & Sons, Ltd., PublicationIntroduction to Human NutritionThe Nutrition Society Textbook SeriesIntroduction to Human NutritionIntroduction to Human Nutrition : a global perspective on food and nutritionBody compositionEnergy metabolismNutrition and metabolism of proteins and amino acidsDigestion and metabolism of carbohydratesNutrition and metabolism of lipidsDietary reference standardsThe vitaminsMinerals and trace elementsMeasuring food intakeFood compositionFood and Nutrition : policy and regulatory issuesNutrition research methodologyFood safety: a public health issue of growing importanceFood and Nutrition -related diseases: the global challengeNutrition and MetabolismCore concepts of nutritionMolecular nutritionThe regulation of food intakeIntegration of metabolism 1: EnergyIntegration of metabolism 2: Carbohydrates and lipidsIntegration of metabolism 3.

2 Protein and amino acidsPhytochemicalsPregnancy and lactationGrowth and agingGastrointestinal tractCardiovascular systemThe skeletal systemThe immune and infl ammatory systemsThe sensory systemsPhysical activityOvernutritionUndernutritionThe brainPublic Health NutritionAn overview of public health nutritionNutrition epidemiologyFood choiceAssessment of nutritional status at individual and population levelAssessment of physical activityOvernutritionUndernutritionEatin g disorders, dieting and food fadsPHN strategies for Nutrition : intervention at the level of individualsPHN strategies for Nutrition : intervention at the ecological levelFood and Nutrition guidelinesFetal programmingCardiovascular diseaseCancerOsteoporosisDiabetesVitamin A defi ciencyIodine defi ciencyIron defi ciencyMaternal and child healthBreast feedingAdverse outcomes in pregnancyClinical NutritionGeneral principles of clinical nutritionMetabolic and nutritional assessmentOvernutritionUndernutritionMet abolic disordersEating disordersAdverse reactions to foodsNutritional supportEthical and legal issuesGastrointestinal tractThe liverThe pancreasThe kidneyBlood and bone marrowThe lungImmune and infl ammatory systemsHeart and blood vesselsThe skeletonTraumatic diseasesInfectious diseasesMalignant diseasesPediatric nutritionCystic fi brosisClinical casesWater and electrolytesIntroduction to Human NutritionSecond EditionEdited on behalf of The Nutrition Society byMichael J Gibney Susan A Lanham-New Aedin Cassidy Hester H Vorster A John Wiley & Sons, Ltd.

3 , PublicationThis edition fi rst published 2009 First edition published 2002 2009, 2002 by The Nutrition SocietyBlackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell s publishing programme has been merged with Wiley s global Scientifi c, Technical, and Medical business to form offi ceJohn Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United KingdomEditorial offi ces9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom2121 State Avenue, Ames, Iowa 50014-8300, USAFor details of our global editorial offi ces, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at right of the author to be identifi ed as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the also publishes its books in a variety of electronic formats.

4 Some content that appears in print may not be available in electronic used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be of Congress Cataloging-in-Publication DataIntroduction to Human Nutrition / edited on behalf of the Nutrition Society by Michael J. Gibney .. [et al.]. 2nd ed. p. ; cm. (The Human Nutrition textbook series) Includes bibliographical references and index.

5 ISBN 978-1-4051-6807-6 (pbk. : alk. paper) 1. Nutrition . I. Gibney, Michael J. II. Nutrition Society (Great Britain) III. Series. [DNLM: 1. Nutrition Physiology 2. Food. QU 145 I623 2009] 2009 dc22 2008035123A catalogue record for this book is available from the British in 10 on 12 pt Minion by SNP Best-set Typesetter Ltd., Hong KongPrinted in Singapore by Fabulous Printers Pte Ltd1 2009 ContentsContributors viiSeries Foreword ixPreface xiAcknowledgments xii1. Introduction to Human Nutrition : A Global Perspective on Food and Nutrition 1HH Vorster2. Body Composition 12P Deurenberg3. Energy Metabolism 31A Astrup and A Tremblay4. Nutrition and Metabolism of Proteins and Amino Acids 49NK Fukagawa and Y-M Yu5.

6 Digestion and Metabolism of Carbohydrates 74J Mathers and TMS Wolever6. Nutrition and Metabolism of Lipids 86BA Griffi n and SC Cunnane7. Dietary Reference Standards 122KM Younger8. The Vitamins 132DA Bender9. Minerals and Trace Elements 188JJ Strain and KD Cashman10. Measuring Food Intake 238UE MacIntyre11. Food Composition 276HC Sch nfeldt and JM Holden12. Food and Nutrition : Policy and Regulatory Issues 293MJ Gibney and A McKevitt13. Nutrition Research Methodology 305JA Mart nez and MA Mart nez-Gonz lez14. Food Safety: A Public Health Issue of Growing Importance 324A Reilly, C Tlustos, J O Connor, and L O Connor15. Food and Nutrition -Related Diseases: The Global Challenge 350HH Vorster and MJ GibneyIndex 361 ContributorsProfessor Arne AstrupHead, Department of Human Nutrition , Faculty of Life Sciences,University of Copenhagen,Copenhagen, DenmarkDr David A BenderSub-Dean (Education),University College London Medical School,London, UKProfessor Kevin D CashmanDepartment of Food and Nutritional Sciences,University College Cork,IrelandDr Stephen C CunnaneDepartments of Medicine, Physiology and Biophysics and Research Center on Aging, Universit de SherbrookeCanadaProfessor Paul DeurenbergAssociate Professor in Nutrition ,Department of Human Nutrition ,Wageningen University,The NetherlandsVisiting Professor,University Tor Vergata, Rome, ItalyNutrition Consultant, SingaporeProfessor Naomi K FukagawaDepartment of Medicine,University of Vermont,Burlington, Vermont, USAP rofessor Michael J GibneyDepartment of Clinical Medicine,Trinity College, Dublin,IrelandDr bruce A Griffi nReader in Nutritional Metabolism,Nutritional Sciences Division, Faculty of Health and Medical Sciences,University of Surrey,Guildford, UKJoanne M HoldenNutrient Data Laboratory,Beltsville,Maryland, USAUna E MacIntyreInstitute for Human Nutrition .

7 University of Limpopo,Medunsa,South AfricaDr Aideen McKevittSchool of Biomedical Sciences,University of Ulster,Northern IrelandProfessor J Alfredo Mart nezIntitute of Nutrition and Food Sciences,University of Navarra,SpainProfessor Miguel A Mart nez-Gonz lezDepartment of Preventive Medicine and Public Health,University of Navarra,SpainProfessor John MathersHuman Nutrition Research Centre,Institute for Ageing and HealthUniversity of Newcastle, UKDr Judith O ConnorFood Safety Authority of ireland , Dublin, IrelandDr Lisa O ConnorFood Safety Authority of ireland ,Dublin, IrelandAlan ReillyFood Safety Authority of ireland ,Dublin, IrelandProfessor Hettie C Sch nfeldtSchool of Agricultural and Food ScienceUniversity of Pretoria,South AfricaProfessor JJ (Sean) StrainProfessor of Human Nutrition ,Northern ireland Centre for Food and Health,University of Ulster,Coleraine, Northern IrelandChristina TlustosFood Safety Authority of ireland ,Dublin, IrelandAngelo TremblayPreventive and Social Medicine,Laval University,Ste-Foy, Qu bec,CanadaProfessor Hester H VorsterDirector of the Centre of Excellence for NutritionFaculty of Health Sciences,North-West UniversityPotchefstroom, South AfricaDr Thomas MS WoleverDepartment of Nutritional Sciences,Faculty of Medicine,University of Toronto,CanadaDr Kate M YoungerLecturer in Human Nutrition ,School of Biological Sciences,Dublin Institute of Technology,IrelandDr Yong-Ming YuDepartment of Surgery,Massachusetts General Hospital and Shriners Burns Hospital,Harvard Medical School,Boston, Massachusetts.

8 USAviii ContributorsSeries ForewordThe early decades of the twentieth century were a period of intense research on constituents of food essential for normal growth and development, and saw the discovery of most of the vitamins, minerals, amino acids and essential fatty acids. In 1941, a group of leading physiologists, biochemists and medical scientists recognized that the emerging discipline of Nutrition needed its own learned society and the Nutrition Society was established. Our mission was, and remains, to advance the scientifi c study of nutri-tion and its application to the maintenance of Human and animal health . The Nutrition Society is the largest learned society for Nutrition in Europe and we have over 2000 members worldwide. You can fi nd out more about the Society and how to become a member by visiting our website at ongoing revolution in biology initiated by large-scale genome mapping and facilitated by the development of reliable, simple-to-use molecular biological tools makes this a very exciting time to be working in Nutrition .

9 We now have the opportunity to obtain a much better understanding of how spe-cifi c genes interact with nutritional intake and other lifestyle factors to infl uence gene expression in indi-vidual cells and tissues and, ultimately, affect our health. Knowledge of the polymorphisms in key genes carried by a patient will allow the prescription of more effective, and safe, dietary treatments. At the population level, molecular epidemiology is opening up much more incisive approaches to understanding the role of particular dietary patterns in disease cau-sation. This excitement is refl ected in the several sci-entifi c meetings that the Nutrition Society, often in collaboration with sister learned societies in Europe, organizes each year. We provide travel grants and other assistance to encourage students and young researchers to attend and participate in these its history a primary objective of the Society has been to encourage Nutrition research and to disseminate the results of such research.

10 Our fi rst journal, The Proceedings of the Nutrition Society, recorded, as it still does, the scientifi c presentations made to the Society. Shortly afterwards, The British Journal of Nutrition was established to provide a medium for the publication of primary research on all aspects of Human and animal Nutrition by scien-tists from around the world. Recognizing the needs of students and their teachers for authoritative reviews on topical issues in Nutrition , the Society began pub-lishing Nutrition Research Reviews in 1988. In 1997, we launched Public Health Nutrition , the fi rst inter-national journal dedicated to this important and growing area. All of these journals are available in electronic, as well as in the conventional paper form and we are exploring new opportunities to exploit the web to make the outcomes of nutritional research more quickly and more readily protect the public and to enhance the career prospects of nutritionists, the Nutrition Society is committed to ensuring that those who practice as nutritionists are properly trained and qualifi ed.