1 / 19

Egget som unik kilde til viktige næringsstoffer (og kolesterol)

Egget som unik kilde til viktige næringsstoffer (og kolesterol). Birger Svihus, professor i ernæring. A hierarcical list of criteria to use for dietary recommendations. The food should:. 1. provide enough nutrients 2. not provide too much energy and thus cause obesity

garry
Download Presentation

Egget som unik kilde til viktige næringsstoffer (og kolesterol)

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Egget som unik kilde til viktige næringsstoffer (og kolesterol) Birger Svihus, professor i ernæring

  2. A hierarcical list of criteria to use for dietary recommendations. The food should: • 1. provide enough nutrients • 2. not provide too much energy and thus cause obesity • 3. have a balanced content and quality of carbohydrates and fat/cholesterol to hinder diabetes 2 and/or atherosclerosis • 4. not contain too much of ingredients thought to be carcinogenic, or too little of ingredients thought to protect against cancer

  3. Sammensetning av ulike animalske produkter

  4. Tabell 1. Daglig minimum næringsbehov (unntatt energi) hos en gjennomsnittlig voksen person Tabell 1. Daglig minimum næringsbehov (unntatt energi) hos en gjennomsnittlig voksen person Daglig minimumsbehov for næringsstoff (unntatt energi)

  5. Sammensetning av ulike animalske produkter

  6. Kylomikron VLDL LDL HDL

  7. Lusis (2000) Nature 207, 233-241

  8. Sammensetning av ulike animalske produkter

  9. Vorster et al. (1987) Am. J. Clin. Nutri. 46, 52-57 Boucher et al. (1998) Lipids 33, 1177-1186

More Related