Possible role of dietary proteins and amino acids in atherosclerosis.
Possible role of dietary proteins and amino acids in atherosclerosis.
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膳食蛋白质和氨基酸在动脉粥样硬化中的可能作用。
DOI：
10.1111/j.1749-6632.1990.tb42317.x
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发表时间：
1990
影响因子：
5.2
通讯作者：
Sidransky,H
中科院分区：
文献类型：
--
作者：
Sidransky,H
在本世纪之初的1909年，病理学家伊格纳托夫斯基第一个明确证明了饮食影响动脉粥样硬化的进程。他观察到，兔子喂养的动物产品，如鸡蛋，肉类和牛奶，显示动脉粥样硬化，他归因于这些食物的蛋白质成分。1913年，Anitschkow和Chalatow报道，植物油中含有胆固醇的饮食会导致动脉粥样硬化。这将研究重点从蛋白质转移到胆固醇和其他脂质上。尽管如此，流行病学数据3。1957年4月，将饮食与心脏病联系起来的研究表明，缺血性心脏病的发病率与动物蛋白质的摄入量和脂肪的摄入量一样容易相关。由于这篇综述将主要集中在蛋白质和氨基酸作为动脉粥样硬化的可能影响因素，我计划涵盖处理这些饮食成分的选定研究。然而，从一开始就必须强调，无论何时改变一种饮食成分，它都会影响其他饮食成分的效果或作用。因此，可以诱导不平衡状态，其然后对疾病状态的发病机理具有不同的含义，特别是诸如动脉粥样硬化的疾病状态。因此，蛋白质中氨基酸的一个简单改变或重排可以对与许多饮食组分相关的整体代谢产生相当大的影响，然后可以表现为病理损伤。
At the onset of this century, in 1909, a pathologist, Ignatowski,'was the first to provide a clear demonstration that diet affected the course of atherosclerosis. He observed that rabbits fed animal products, such as eggs, meat and milk, showed atheromas of the aorta which he attributed to the protein component of these foods. However, all of his dietary components contained cholesterol.In 1913, Anitschkow and Chalatow'reported that diets containing cholesterol in vegetable oil could produce atherosclerosis. This shifted research emphasis towards cholesterol and other lipids and away from proteins. Nonetheless, epidemiologic data3. 4 relating diet to heart disease in 1957 revealed that the incidence of ischemic heart disease could be correlated with intake of animal protein as easily as with intake of fat. Since this review will focus predominantly on proteins and amino acids as possible influential factors in atherosclerosis, I plan to cover selected studies dealing with these dietary components. However, from the outset it is necessary to stress that whenever one dietary component is altered, it influences the effects or actions of other dietary components. Thus, an imbalanced state may be induced which then has diverse implications on the pathogenesis of disease states, especially one such as atherosclerosis. Thus, one simple alteration or rearrangement of amino acids in proteins can have considerable impact on the overall metabolism relating to many dietary components, which then can manifest itself with pathological lesions.
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