ellis
Proc Nutr Soc. 2006 Feb;65(1):1-6.
The ancestral human diet: what was it and should it be a paradigm for contemporary nutrition?
Eaton SB.
Awareness of the ancestral human diet might advance traditional nutrition science. The human genome has hardly changed since the emergence of behaviourally-modern humans in East Africa 100-50x10(3) years ago; genetically, man remains adapted for the foods consumed then. The best available estimates suggest that those ancestors obtained about 35% of their dietary energy from fats, 35% from carbohydrates and 30% from protein. Saturated fats contributed approximately 7.5% total energy and harmful trans-fatty acids contributed negligible amounts. Polyunsaturated fat intake was high, with n-6:n-3 approaching 2:1 (v. 10:1 today). Cholesterol consumption was substantial, perhaps 480 mg/d. Carbohydrate came from uncultivated fruits and vegetables, approximately 50% energy intake as compared with the present level of 16% energy intake for Americans. High fruit and vegetable intake and minimal grain and dairy consumption made ancestral diets base-yielding, unlike today's acid-producing pattern. Honey comprised 2-3% energy intake as compared with the 15% added sugars contribute currently. Fibre consumption was high, perhaps 100 g/d, but phytate content was minimal. Vitamin, mineral and (probably) phytochemical intake was typically 1.5 to eight times that of today except for that of Na, generally <1000 mg/d, i.e. much less than that of K. The field of nutrition science suffers from the absence of a unifying hypothesis on which to build a dietary strategy for prevention; there is no Kuhnian paradigm, which some researchers believe to be a prerequisite for progress in any scientific discipline. An understanding of human evolutionary experience and its relevance to contemporary nutritional requirements may address this critical deficiency.
-30% zapotrzebowania kalorycznego z białek
-35% zapotrzebowania kalorycznego z tłuszczu(mało nasyconych tłuszczy, dużo wielonienasyconych - n-3/n-6 - 1/2, praktycznie bez tłuszczy trans, cholesterol 480 mg/d)
-35% zapotrzebowania kalorycznego z węglowodanów(dużo owoców, warzyw, błonnika, trochę miodu)
Wielu naukowców coraz bardziej zwraca uwagę na jakość jedzenia nie na proporcje makroskładników, w zależności od warunków jesteśmy w stanie adoptować się do diety nisko/wysoko węglowodanowej itd.
Zmieniony przez - ellis w dniu 2008-09-07 21:55:26
The ancestral human diet: what was it and should it be a paradigm for contemporary nutrition?
Eaton SB.
Awareness of the ancestral human diet might advance traditional nutrition science. The human genome has hardly changed since the emergence of behaviourally-modern humans in East Africa 100-50x10(3) years ago; genetically, man remains adapted for the foods consumed then. The best available estimates suggest that those ancestors obtained about 35% of their dietary energy from fats, 35% from carbohydrates and 30% from protein. Saturated fats contributed approximately 7.5% total energy and harmful trans-fatty acids contributed negligible amounts. Polyunsaturated fat intake was high, with n-6:n-3 approaching 2:1 (v. 10:1 today). Cholesterol consumption was substantial, perhaps 480 mg/d. Carbohydrate came from uncultivated fruits and vegetables, approximately 50% energy intake as compared with the present level of 16% energy intake for Americans. High fruit and vegetable intake and minimal grain and dairy consumption made ancestral diets base-yielding, unlike today's acid-producing pattern. Honey comprised 2-3% energy intake as compared with the 15% added sugars contribute currently. Fibre consumption was high, perhaps 100 g/d, but phytate content was minimal. Vitamin, mineral and (probably) phytochemical intake was typically 1.5 to eight times that of today except for that of Na, generally <1000 mg/d, i.e. much less than that of K. The field of nutrition science suffers from the absence of a unifying hypothesis on which to build a dietary strategy for prevention; there is no Kuhnian paradigm, which some researchers believe to be a prerequisite for progress in any scientific discipline. An understanding of human evolutionary experience and its relevance to contemporary nutritional requirements may address this critical deficiency.
-30% zapotrzebowania kalorycznego z białek
-35% zapotrzebowania kalorycznego z tłuszczu(mało nasyconych tłuszczy, dużo wielonienasyconych - n-3/n-6 - 1/2, praktycznie bez tłuszczy trans, cholesterol 480 mg/d)
-35% zapotrzebowania kalorycznego z węglowodanów(dużo owoców, warzyw, błonnika, trochę miodu)
Wielu naukowców coraz bardziej zwraca uwagę na jakość jedzenia nie na proporcje makroskładników, w zależności od warunków jesteśmy w stanie adoptować się do diety nisko/wysoko węglowodanowej itd.
Zmieniony przez - ellis w dniu 2008-09-07 21:55:26
Krzysztof Piekarz
wylliam
qazar
miloszmk
raz mowia tak pozniej tak. generalnie artukuł wywoła pewna burze mozgow na forum
Sachem
), czyli warzyw, owoce i (podejrzewam, choc w artykule chyba nie ma o tym mowy) orzechy i nasiona - w koncu skads musieli brac te ogromne ilosci wielonienasyconych.
Charon
