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Egg Nutrition Center

Egg Nutrition Center. Protein Presentation. New Evidence Suggests an Alternative Hypothesis:. Refined carbohydrates stimulate insulin, which promotes inflammation, obesity, and CVD. Replacing refined carbohydrates with protein promotes a more favorable metabolic response.

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Egg Nutrition Center

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  1. Egg Nutrition Center Protein Presentation

  2. New Evidence Suggests an Alternative Hypothesis: • Refined carbohydrates stimulate insulin, which promotes inflammation, obesity, and CVD. • Replacing refined carbohydrates with protein promotes a more favorable metabolic response. • Dietary fat and cholesterol need not be completely avoided.

  3. Protein RecommendationsFrom Deficiency to Optimization AMDR Average daily dietary nutrient intake level sufficient to meet the nutrient requirement of nearly all healthy individuals in a particular life stage and gender group 0.8 g protein/kg/day RDA Acceptable range of intake for protein associated with reduced risk of chronic disease while providing intakes of essential nutrients 10-35% of Energy Intake Based on essential amino acids serving as building blocks for several structural and functional proteins Based on complementing the AMDRs for fat and carbohydrate

  4. Protein: 0.8 g/kg 2.5 g/kg RDA Risk of Inadequacy Risk of Adverse Affects acceptable intake

  5. Cost of Protein Sources United States Department of Agriculture. Economic Research Service. Retail data for beef, pork, poultry cuts, eggs, and dairy products (April 15, 2011). Retrieved on April 15, 2011 from http://www.ers.usda.gov/Data/MeatPriceSpreads/ United States Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. 2010. USDA National Nutrient Database for Standard Reference, Release 23. www.ars.usda.gov/nutrientdata. Nutrient facts per raw serving. Price is for whole milk, no price available for lowfat3 Price is for bone-in chicken legs, no price available for skinless 4 Price is for boneless chicken breast, no price available for skinless

  6. The Protein Myth Assumption in dietary guidance: Adults eat more protein than they need • Truth: adults eat more protein than the minimum needed to prevent deficiency. • Truth: meeting minimum protein needs does not meet optimal health needs. Wolfe RR, Miller SL, The recommended dietary allowance of protein: a misunderstood concept. JAMA. 2008 Jun 25;299(24):2891-3

  7. 9 Essential Amino Acids Histidine Phenylalanine Threonine Lysine Methionine Tryptophan Leucine, Isoleucine, Valine: • Research is suggesting that leucineis the one of most important amino acids for muscle building BECAUSE it is the dietary signal to trigger protein synthesis."

  8. 0.92 beef 0.91 soybean 0.78 chickpeas 0.76 fruits 0.73 vegetables 0.70 legumes 0.59 cereals 0.42 whole wheat Protein Quality: A PDCAAS value of 1 is the highest, and 0 the lowest. • 1.00 milk • 1.00 egg • 1.00 whey protein Protein Digestibility Corrected Amino Acid Score (PDCAAS) is the standard for evaluating protein quality based on requirements for each of the essential amino acids and the potential to digest the protein source.

  9. Increasing Protein Intake Could: Assist obese with weight loss Help decrease incidence of sarcopenia, obesity, type 2 diabetes, metabolic syndrome Play a role in attenuating bone loss and muscle loss with age Increase quality of life & decrease health care costs

  10. Leucine “Requirements” vs “Needs” Needs • Essential amino acid for substrate needs • RDA for leucine =<3g/day • Regulator of muscle protein synthesis and insulin signal pathway Requirements • Leucine need = >8 g/day • Leucine signal requires • 2.5 to 3.0 g of dietary leucine • ~30g of protein/meal

  11. Daily Protein Distribution - Typical - maximum rate of protein synthesis Total Protein 90 g Anabolism 65 g 15 g 10 g Catabolism A skewed daily protein distribution fails to maximize potential for muscle growth

  12. Anabolism Catabolism Daily Protein Distribution - Optimal - maximum rate of protein synthesis Total Protein 90 g 30 g 30g 30 g ~ 1.3-1.5 g/kg/day Repeated maximal stimulation of protein synthesis increase / maintenance of muscle mass

  13. Dietary Protein Needs for Adults • Aging reduces amino acid efficiency • & • Response to ingested protein Increased need for essential amino acids Volpiet al. Am. J. Physiol. 277:E512, 1999 Volpi et al. J. Clin. Endocrinol. Metab. 85:4481, 2000

  14. Satiety Hierarchy Protein > Carbohydrate > Fat

  15. Protein & Satiety Protein promotes satiety Suppresses food intake at next meal Some studies show higher protein, at least initially, better for weight loss Protein-rich meals: stimulate the intestinal “satiety hormone” cholecystokinin (CCK) Inhibit ghrelin – a hormone released when we are hungry Optimal satiety dose? May depend on bodyweight and time until next meal J Am CollNutr 2004;23: 373-385.

  16. Fewer Calories Consumed After an Egg Breakfast vs. Bagel Breakfast N = 30 women BMI 25-35 kg/m2 -2 eggs, 2 toast -1 bagel, cream cheese, yogurt Vander Wal et al. JACN. 2004;24:510

  17. Ad Libitum High Protein Diet Led to Greater Weight Loss N = 65 Controls Hi CHO (58/12/30, CHO/PRO/FAT) HI PRO (45/25/30, CHO/PRO/FAT) Skov et al., Int J Obesity 1999;23:528-536

  18. Fewer High-Fat Evening Snacks and Improved Appetite Hormones With High Protein Breakfast No breakfast Normal Protein High Protein Leidy et.al,Am J ClinNutr2013 97:677-88

  19. Start by Adding Protein at Breakfast

  20. Thank YouAdd Client Name

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