– Kolejna odpowiedź Andrzeja Kawki na kierowane wobec jego wypowiedzi komentarze i uwagi.
Badania – źródła:DIAAS — jakość białka
Dietary Protein, DIAAS, Anabolism, and Cardiometabolic Health: A Review and Future Perspectives.
DOI: 10.1093/nutrit/nuag101
Serwatka vs białko pszenne — 35 g vs 60 g
Gorissen SHM et al. Ingestion of Wheat Protein Increases In Vivo Muscle Protein Synthesis Rates in Healthy Older Men in a Randomized Trial.
PMID: 27440260
Retinol vs beta-karoten — biodostępność
Comparative bioavailability of vitamins in human foods sourced from animals and plants.
PMID: 37522617
Kreatyna, karnozyna, tauryna
Wu G. Important roles of dietary taurine, creatine, carnosine, anserine and 4-hydroxyproline in human nutrition and health.
PMID: 32072297
Meat factor — wpływ mięsa na wchłanianie żelaza i cynku
Consalez F et al. The Effect of the Meat Factor in Animal-Source Foods on Micronutrient Absorption: A Scoping Review.
PMID: 36055778
Cynk — ostrygi vs fasola vs tortilla
Solomons NW et al. Studies on the bioavailability of zinc in man. II. Absorption of zinc from organic and inorganic sources.
PMID: 458251
Żelazo — hamowanie wchłaniania przez fityniany
Hallberg L, Brune M, Rossander L. Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate.
PMID: 2911999
Wapń — mleko vs szpinak
Heaney RP, Weaver CM, Recker RR. Calcium absorbability from spinach.
PMID: 3354496
Magnez — wpływ fitynianów
Bohn T et al. Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans.
PMID: 14985216