Plant food

Peer-Reviewed Scientific Articles​

The Skeletal Muscle Anabolic Response to Plant- versus Animal-Based Protein Consumption


Journal: Journal of Nutrition

Publication Date: 09/2015

Summary: A review of the muscle protein synthesis response to ingestion of various protein forms. Plant based proteins show lower MPS when compared to animal based protein sources

Key Takeaways

Animal based protein is superior to plant based protein for muscle growth

Effect of dietary fiber on constipation: A meta analysis


Journal: World Journal of Gastroenterology

Publication Date: 12/2012

Summary: Dietary fiber intake can obviously increase stool frequency in patients with constipation. It does not obviously improve stool consistency, treatment success, laxative use and painful defecation.

Key Takeaways

While increased fiber in the diet can increase number of bowel movements if you are constipated, the increased fiber does not improve pain with bowel movements, successful treatment of constipation, or stool quality.

Stopping or reducing dietary fiber intake reduces constipation and its associated symptoms


Journal: World Journal of Gastroenterology

Publication Date: 09/2012

Summary: Idiopathic constipation and its associated symptoms can be effectively reduced by stopping or even lowering the intake of dietary fiber.

Key Takeaways

Reduced intake of fiber can improve constipation.

A High-Fiber Diet Does Not Protect Against Asymptomatic Diverticulosis


Journal: Gastroenterology

Publication Date: 02/2012

Summary: A high-fiber diet and increased frequency of bowel movements are associated with greater, rather than lower, prevalence of diverticulosis. Hypotheses regarding risk factors for asymptomatic diverticulosis should be reconsidered.

Key Takeaways

Diverticulosis is a disease that occurs when the wall of the colon gets out-pouchings that result in pain and constipation. Diets high in fiber is correlated with increased number of bowel movements and increased risk of diverticulosis.

Major Antinutrients Found in Plant Protein Sources: Their Effect on Nutrition

Key Takeaways

Plants foods contain a variety of antinutrients, which either reduce the ability of the body to absorb nutrients or cause direct harm to the body. A list of these antinutrients includes: toxic amino acids, saponins, cyanogenic glycosides, tannins, phytic acid, gossypol, oxalates, goitrogens, lectins (phytohaemagglutinins), protease inhibitors, chlorogenic acid and amylase inhibitors.

The need for adequate processing to reduce the antinutritional factors in plants used as human foods and animal feeds: A review


Journal: African Journal of Food Science

Publication Date: 09/2009

 Summary: There are many antinurtional and toxic compounds in plants and plant products used for human and animal foods. Processing is required to reduce the levels of these compounds.

Key Takeaways

Plant "foods" contain many anti-nutrients that interferes with digestion and utilization of any nutrients contained within the plant. Therefore, plant foods require processing to reduce levels of these compounds. Inadequate processing of plant foods can lead to bad outcomes and in some cases death.

Meat and soy protein affect calcium homeostasis in healthy women


Journal: The Journal of Nutrition

 Publication Date: 07/2006

 Summary: These data indicate that when soy protein is substituted for meat protein, there is an acute decline in dietary calcium bioavailability.

Key Takeaways

Soy protein, typically used as an alternative protein source by vegans and vegetarians, has less bioavailable calcium than traditional meat products.

Risks and safety of polyphenol consumption


Journal: The American Journal of Clinical Nutrition

Publication Date: 01/2005

Summary: Review of potential negative health effects of polyphenols

Key Takeaways

Polyphenols are chemicals found in plant foods that are controversial in their effect on health. Many believe that they are beneficial to humans because of the acute stressor applied to the body which causes upregulation of certain defense mechanisms within the body helping to fight cancers, infection, etc. Others believe that they are inherently damaging and the body wants to eliminate them by activating these defense systems. This study reviews the negative aspects of polyphenols, which includes the following properties: carcinogenic, estrogenic, iron depletion, drug interactions, thyroid interference, and genotoxic. The doses of polyphenols that cause these negative consequences to occur must still be studied to make positive or negative claims about their role in health.

Antinutritional properties of plant lectins


Journal: Toxicon

Publication Date: 09/2004

Summary: Review of antinutritional effects of plant lectins

Key Takeaways

Lectins are proteins found in many plant foods such as nightshade vegetables, beans, legumes, and many others. These proteins are capable of binding to and damaging the cells lining the gut. They can even interfere with the ability of the gut to absorb nutrients from food, disrupt energy metabolism, and create an inflammatory state in the body.

Calcium Oxalate Deposits in Leaves of Corchorus olitorius as Related to Accumulation of Toxic Metals


Journal: Russian Journal of Plant Physiology

Publication Date: 03/2004

Summary: Plants show a large amount of oxalates crystals in their leaves and cells. Plants grown in the presence of heavy metals uptake those heavy metals significantly. Aluminum was the only heavy metal that significantly accumulated in the oxalate crystals.

Key Takeaways

Oxalates are crystals found in many plant foods such as spinach and potatoes. The oxalates in many plants accumulates inside their leaves and cells. If plants are grown in the presence of metals such as aluminum, then these metals can accumulate in the oxalates. When we eat foods with oxalates they can deposit in tissues throughout the body or bind calcium and create kidney stones. Therefore, not only may oxalate rich foods cause these problems, but they may also contribute to toxic heavy metal accumulation in the body.

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