FOOD20003 Lecture 4: PROTEIN 4

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: ken Ng

Document Summary

* over-consumption of protein can lead to a risk of heart disease and this is directly linked to an animal-protein intake. * these diets high in animal-protein tend to also be high in saturated fat. * homocysteine levels are correlated with higher amounts of heart disease homocysteine is a modified amino acid and has higher amounts in meat. But other things affect homocysteine levels in diet such as smoking, vitamin deficiencies etc. * arginine is also correlated with decreasing levels of heart disease plays a protective role by lowering levels of homocysteine circulating in the body & blood pressure. * over-consumption of protein is linked to increased risk of cancer, particularly of the colon, certain breast cancers, kidney, pancreas & prostate (not known why this is) * protein does not seem to increase the risk of cancer, but some protein rich foods do.