Lecture 8

Question 1

What are the top rated protein containing foods?

Answer 1

1. Egg
2. Cow’s milk
3. Beef
4. Soy
5. Wheat
6. Quinoa
7. Lentils
8. Almonds

Question 2

Globally, is protein intake higher from plants or animals

Answer 2

Plants

Question 3

In NZ and Oz where are majority of people getting their protein from?

Answer 3

We eat 2x more meat than plant for protein

Question 4

What are the 4 fates of amino acids

Answer 4

1. Making non-essential amino acids
2. Oxidised for energy
3. Make new proteins
4. Biosynthesis of non-protein nitrogenous things

Question 5

Describe the fate of making non-essential amino acids

Answer 5

Through transamination (shifting side groups through enzyme use)

Question 6

Describe how proteins are oxidised for energy

Answer 6

An amino acid can enter metabolic processes at different points to be use to create energy e.g. Citric Acid Cyle

Question 7

What happens when there is an excess of amino acids?

Answer 7

Converted to fat

Question 8

Describe how proteins are used to make new proteins

Answer 8

Amino acids not only from the diet and are used to synthesise new proteins in the body

Question 9

Describe biosynthesis of non-protein nitrogenous things

Answer 9

Sometimes the nitrogen from protein is required for other constituents e.g. hormones, neurotransmitters

Question 10

How is nitrogen removed from the body?

Answer 10

Via urine

Question 11

Describe a food aversion

Answer 11

• Psychologically based food avoidance
• Usually a conditioned response
• No reaction if the food is disguised

Question 12

Describe food intolerance

Answer 12

• Non - immune mediated response
• Affects 10-15% of the population
• Is any reproducible, abnormal, non-psychologically mediated reaction to food
• Examples include lactose intolerance, salicylates, food additives

Question 13

Describe a food allergy

Answer 13

• An immune mediated response

- Disorder is characterised by abnormal/exaggerated, reproducible response to specific food proteins

Question 14

What are the two types of food allergies?

Answer 14

1. IgE mediated reaction

2. Non IgE mediated reaction

Question 15

Describe an IgE mediated reaction

Answer 15

• Involved IgE antibodies
• Is rapid onset (seconds, minutes, hours)
• Involves skin, GIT, respiratory tract

Question 16

Describe a Non IgE mediated reaction

Answer 16

• Doesn’t involve antibodies, mechanism unknown
• Symptoms result in hours-days
• Difficult to asses in clinical settings

Question 17

Why do we develop allergies?

Answer 17

1. Infancy Exposure = initially theorised that exposure lead to allergy but now suggested to have exposure at young age
2. Disease damaging the gut wall
3. Genetics
4. Lifestyle/environment

Question 18

What are examples of the most common food allergies?

Answer 18

• Cow’s milk
• Egg
• Nut
• Fish
• Wheat
• Soy
• Shellfish

Question 19

What % of adults have a food allergy?

Answer 19

Less than 1%

Question 20

What % of infants and young kids have a food allergy?

Answer 20

5-7%

Question 21

When are food allergies the highest?

Answer 21

In infancy (approx 8%), but decreasing by 3yrs to 1-3% as gut systems improve and mature

Question 22

What is cross reactivity?

Answer 22

Not always the food itself but the pollens found on it causing the reaction

Question 23

How do you diagnose a food allergy?

Answer 23

1. Medical History = 2 week food/symptom diary
2. Immunological tests = skin prick test and RAST (blood test )
3. Elimination Diet
4. Food Challenge (open, single/double blind under medical supervision)