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Special Issue "Dietary Protein and Heart Health"

A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (10 December 2018)

Special Issue Editor

Guest Editor
Prof. Dr. Marleen van Baak

Department of Human Biology, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, The Netherlands
Website | E-Mail
Phone: +31 43 3881630
Interests: obesity; physiology; metabolism; nutrition; exercise

Special Issue Information

Dear Colleagues,

Over the last few decades, the contours of a heart-healthy diet have become more and more clear. We know we have to watch caloric intake in order to maintain a healthy body weight, eat plenty of fruits and vegetables and whole grains, and limit our consumption of saturated and trans fats, refined carbohydrates and sugar, salt and alcohol. The effect of foods with different types of fatty acids and carbohydrates on heart health or related biomarkers has been extensively studied. Much less is known about the effects of the amount and different sources of protein on heart health. Does it make a difference how much protein we eat and whether we eat proteins from animal or plant origins, whether they come from meat, poultry, dairy or fish or from legumes or grains?

This Special Issue welcomes original research and reviews of literature concerning dietary proteins and heart health in humans under the following topics:

  • Human dietary intervention studies that provide evidence for the effect of the total amount of protein intake on heart health or related biomarkers
  • Human dietary intervention studies that provide evidence for the effects of consumption of different protein sources on heart health or related biomarkers
  • Studies that provide mechanistic insights into the effects of different dietary proteins on heart health or related biomarkers
  • Effects of dietary patterns on heart health or related biomarkers with a focus on protein composition
Prof. Marleen van Baak
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Dietary proteins
  • Heart health
  • Biomarkers of heart health
  • Protein sources
  • Human studies

Published Papers (1 paper)

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Research

Open AccessArticle Food Products as Sources of Protein and Amino Acids—The Case of Poland
Nutrients 2018, 10(12), 1977; https://doi.org/10.3390/nu10121977 (registering DOI)
Received: 9 October 2018 / Revised: 8 December 2018 / Accepted: 11 December 2018 / Published: 13 December 2018
PDF Full-text (422 KB)
Abstract
The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a
[...] Read more.
The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a representative sample of 38,886 households (n = 99,230). This survey was organized, conducted and controlled by the Central Statistical Office, Social Surveys and Living Conditions Statistics Department in cooperation with the Statistic Office in Łódź based on the recording of expenditures, quantitative consumption, and revenues in budget books for one month. 91 food products from 13 food categories (e.g., meat and meat products, grain products) consisting of 42 food groups (e.g., red meat, milk, cheese) were analyzed to determine protein and amino acid intake from these products. Three categories delivered 80.9% of total protein (meat and meat products: 38.9%; grain products: 23.9%; and milk and dairy products: 18.1%). The branched-chain amino acids (BCAAs: leucine, isoleucine and valine) were delivered mainly by meat and meat products (39.9%; 41.3% and 37.4%, respectively). Meat and meat products were also the most important source for other essential amino acids (EAAs: lysine 49.2%, histidine 46.6%, threonine 44.7%, tryptophan 41.4%, phenylalanine 35.3%, and methionine 44.2%). In terms of the contribution of the non-essential or conditionally essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five clusters were identified to assess the impact of socio-demographic and economic factors on the protein supply. The largest impact was observed for respondent education, degree of urbanization, study month, and usage of agricultural land. The shares of animal food in total protein supply amounted to 66.5% in total population and varied from 56.4% to 73.6% in different clusters. Full article
(This article belongs to the Special Issue Dietary Protein and Heart Health)
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