CRC desk reference for nutrition

513 Pages·2005·35.288 MB·English

by  Carolyn D Berdanier

CRC Desk Reference
for NU TRITION
SECOND EDITION
Carolyn D. Berdanier
© 2006 by Taylor & Francis Group, LLC
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Published in 2006 by
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© 2006 by Taylor & Francis Group, LLC
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Library of Congress Cataloging-in-Publication Data
Berdanier, Carolyn D.
CRC desk reference for nutrition / Carolyn D. Berdanier.-- 2nd ed.
p. cm.
ISBN 0-8493-3835-2 (alk. paper)
1. Nutrition--Dictionaries. I. Title.
QP141.B523 2005
613.2'03--dc22 2005050726
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Preface to the Second Edition
As in the first edition of The CRC Desk Reference for Nutrition, terms of interest to the
nutritionist are listed alphabetically. Included are medical, food science, metabolic, phys-
iologic, drug, and nutrition terms. Since nutrition and foods are integrated sciences, not
all of these terms will be useful to all readers. However, there should be a large number
of terms that will be useful to many readers. The second edition provides many more
terms than were provided in the first edition. There have been some notable changes and
inclusions that we hope will make this edition more useful than the first one. A web
address has been included to give the reader access to the extensive Tables of Food
Composition maintained by the USDA. In addition, a web address for Dietary Reference
Intakes (DRIs) has been included to again provide the most current recommendations for
nutrient intakes. These recommendations are in a state of flux. As the information base
expands with respect to nutrient use and need, the DRIs are changed to reflect this newer
knowledge. The RDA Table found in the first edition has been omitted, as have the many
tables of food composition.
Included in this edition are the many drugs that are used to manage nutrition-related
conditions. Cardiovascular disease, diabetes, hypertension, obesity, and so forth, are
diseases that, while incurable, are manageable. Many medical conditions have a nutrient
component to their development as well as a genetic component, and the major ones are
described. Some of the rare genetic diseases relevant to nutrition and metabolism are also
listed. Many drugs used in the management of chronic disease are of interest to the
nutritionist, so these drugs are listed. Some may have an impact on the nutritional well-
being of the individual. Dietitians helping these people with their diet choices may wish
to know what drugs their clients are taking. The drugs included in this book are listed
as generic compounds, with trade names in parentheses. Not all drugs have been included.
Omitted are the drugs used to manage mental illness, drugs used as anticancer medica-
tions, anti-AIDS drugs, and drugs used for Parkinson’s, Alzheimer’s, and other diseases.
Of course, as new drugs are constantly entering the prescription world, this current list
may not include them.
It is hoped that you, the reader, will find this book an essential addition to your library.
© 2006 by Taylor & Francis Group, LLC
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Acknowledgments for the Second Edition
The author would like to express her appreciation to the contributors of the first edition,
Anne Datillo, Wilhelmine P.H.G. Verboeket-van de Venne, and Toni Adkins White. Some
of their contributions have been reused in this second edition. Appreciation is also
extended to my husband Reese, who put up with my many hours at the computer
preparing this second edition. His patience and support are much appreciated. Thanks
also to Tonya Dalton, who knew how to format the very large tables and was willing to
help me prepare the material for publication. Lastly, this second edition would not have
been possible without the encouragement and support of Susan B. Lee, my gracious editor
at Taylor & Francis (originally, Marcel Dekker).
© 2006 by Taylor & Francis Group, LLC
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About the Author
Carolyn D. Berdanier, Ph.D. is a Professor Emerita of Nutrition at the University of
Georgia in Athens, Georgia. She earned her B.S. degree from The Pennsylvania State
University, and M.S. and Ph.D degrees from Rutgers University. After a postdoctoral
fellowship year with Dr. Paul Griminger at Rutgers, she served as a research nutritionist
at the USDA Human Nutrition Institute in Beltsville, Maryland. At the same time she also
served as an assistant professor of nutrition at the University of Maryland. Following
these appointments, Dr. Berdanier moved to the University of Nebraska College of Med-
icine and then in 1977 moved to the University of Georgia, where she served as department
head, Foods and Nutrition, for 11 years. She stepped down from this position to resume
fulltime research and teaching with a special interest in diabetes. Her research has been
funded by a variety of funding agencies.
Dr. Berdanier has authored over 150 research articles, contributed 40 chapters to multi-
authored books, prepared 45 invited reviews for scientific journals, and has edited, coau-
thored, or sole-authored 15 books. She has served on the editorial boards of the FASEB Journal,
the Journal of Nutrition, Biochemistry Archives, Nutrition Research, and the International Journal
of Diabetes Research. She serves as an ad hoc reviewer for articles in her specialty for a
wide variety of scientific journals.
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How to Use this Book
Terms of importance to nutritionists, dietitians, and clinical practitioners are listed alpha-
betically. Crossreferencing is used when more than one term is used for the same definition.
Two appendices are in the back of the book. One contains general information about meal
planning and food selection and the other provides a variety of metabolic maps. These
maps are general in nature and lack the considerable detail found in biochemistry books.
They are in the appendix to provide a general idea of the pathways involved in the
important metabolic systems of interest to the nutritionist. Because the terms are listed in
alphabetical order, there is no index.
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Contents
A 1
B 53
C 75
D 119
E 139
F 157
G 181
H 199
I 213
J 227
K 229
L 233
M 255
N 289
O 303
P 313
Q 377
R 379
S 395
T 423
U 453
V 455
WXYZ 487
Appendix I 493
Appendix II 495
List of Longer Topics
Absorption 1
Additives 12
Amino Acids 29
Anemia 31
Apoptosis 40
Ascorbic Acid 45
Biotin 60
Carbohydrate 78
Choline 95
Contamination of food with metals 105
Cytokines 115
Diabetes mellitus 124
Drug–nutrient interactions 135
Eicosanoids 140
Energetics 147
Fatty acids 160
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Folacin (Folic acid) 165
Food intake regulation 174
Gluconeogenesis 186
Glycogen 190
Immunoactive bacterial endotoxins 214
Kwashiorkor 231
Lesion-causing bacterial toxins 235
Lipids 241
Lipoproteins 242
Malnutrition 257
Medicinal plants 261
Membrane-affecting bacterial toxins 272
Minerals 278
Niacin (B ) 291
3
Normal clinical values for blood 300
Obesity 303
Oxidation 309
Pantothenic acid 313
Poisonous plants 329
Proteins 348
Protein synthesis 357
Pyridoxine 369
Riboflavin 387
SI units 399
Subunit bacterial toxins 418
Thiamin 427
Types of antinutritives 449
Vitamin A 457
Vitamin B 465
12
Vitamin D 468
Vitamin E 477
Vitamin K 482
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A
ABCESS
A circumscribed collection of pus.
ABETALIPOPROTEINEMIA
One of the lipoprotein disorders. The characteristic lack of apoB lipoprotein is due to a
mutation in the code for a microsomal triglyceride transfer protein that is essential for apoB
lipoprotein translocation to the surface of the enterocyte and subsequent synthesis of the
intestinal chylomicrons (see lipoprotein disorders). It is characterized by a complete lack of
apoB-containing lipoproteins. It is associated with the clinical symptoms of lipid malabsorp-
tion, acanthocytes, retinitis pigmentosis, and muscular neuropathies. Some of the clinical
features of this disorder may be due to the malabsorption of the fat-soluble vitamins, notably
vitamin A. This is a rare disorder inherited as an autosomal recessive trait.
ABNORMAL APPETITE (PICA)
Habitual consumption of items of no nutritional value. In some cases, the item in question
will have a deleterious effect on the person's health. The habit is called pica, after the Latin
word for magpie. Many different items are consumed; however, the most common are
clay (geophagia), laundry starch (amylophagia), and ice (pagophagia). A number of stud-
ies on the prevalence of pica have shown that up to 70% of some population groups may
have this habit. Pregnant women as well as children are the most frequently affected and
black women are three to four times more affected than white women of the same socio-
economic group. Other abnormal appetites have been reported throughout history. The
consumption of human liver, the blood of virgins, and unusual (to people of the Western
world) plant and animal items have been reported by historians and anthropologists.
Some cultures relish the consumption of insects or of birds of prey; other cultural groups
consume worms and caterpillars. Desirable/acceptable foods are culturally determined.
ABSORPTION
Nutrients in the diet are absorbed by cells lining the gastrointestinal tract (enterocytes) by
one of three mechanisms: active transport, facilitated diffusion, and passive diffusion. The
absorption of both micro- and macronutrients is described below.
1. Active transport. A process that moves essential nutrients against a concentration
gradient and that requires energy (usually as adenosine triphosphate [ATP]) and a
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nutrient carrier. Many carriers are specific for specific nutrients. Almost all of the
essential nutrients are actively transported. The exceptions are the minerals and
the essential fatty acids. The minerals are absorbed by processes that involve either
passive diffusion or carrier-mediated transport.
2. Passive diffusion. Movement of compounds across the cell membrane to equalize
the concentration of these compounds on both sides of the membrane. This process
applies to water, some electrolytes, small sugars, and small, nonessential amino
acids. It does not apply to large molecules such as starch or protein. Essential fatty
acids diffuse across the lipid portions of the membranes.
3. Facilitated diffusion. Movement of nutrients against a concentration gradient; usu-
ally requires a carrier but may not require energy.
Amino Acid Absorption
Even though single amino acids are liberated in the intestinal contents, there is insufficient
power in the enzymes of the pancreatic juice to render all of the amino acids singly for
absorption. The brush border of the absorptive cell therefore absorbs not only single amino
acid but also di- and tripeptides. In the process of absorbing these small peptides, they
are hydrolyzed to their amino acids constituents. There is little evidence that peptides
enter the blood stream. There are specific transport systems for each group of functionally
similar amino acids, di- and tripeptides. These carriers are listed in Table 1.
Most of the biologically important L-amino acids are transported by an active carrier
system against a concentration gradient. This active transport involves the intracellular
potassium ion and the extracellular sodium ion. As the amino acid is carried into the
enterocyte, sodium also enters in exchange for potassium. This sodium must be returned
(in exchange for potassium) to the extracellular medium. This return uses the
sodium–potassium ATP pump. In several instances, the carrier is a shared one. That is,
the carrier will transport more than one amino acid. Such is the case with the neutral
amino acids and those with short or polar side chains (serine, threonine, and alanine). The
mechanism whereby these carriers participate in amino acid absorption is similar to that
described for glucose uptake.
Carbohydrate Absorption
Once the monosaccharides are released through the action of the carbohydrate hydrolyz-
ing enzymes they are absorbed by one of several mechanisms. Glucose and galactose are
absorbed by an energy-dependent, sodium-dependent, carrier-mediated mechanism. This
mechanism is termed active transport because glucose is transported against a concentra-
tion gradient. Because the transport is against a concentration gradient, energy is required
to “push” the movement of glucose into the enterocyte. This transport is illustrated in
Figure 1.
TABLE 1
Carriers for Amino Acids
Carrier Amino Acids Carried
1 Serine, threonine, alanine
2 Phenylalanine, tyrosine, methionine, valine, leucine, isoleucine
3 Proline, hydroxyproline
4 Taurine, b alanine
5 Lysine, arginine, cysteine–cysteine
6 Aspartatic and glutamic acids
© 2006 by Taylor & Francis Group, LLC