{"id":255,"date":"2020-01-18T19:07:38","date_gmt":"2020-01-18T19:07:38","guid":{"rendered":"http:\/\/paoloaltoe.com.br\/blog\/?p=255"},"modified":"2020-01-20T19:01:38","modified_gmt":"2020-01-20T19:01:38","slug":"proteina-realmente-eleva-a-glicemia","status":"publish","type":"post","link":"https:\/\/paoloaltoe.com.br\/blog\/2020\/01\/18\/proteina-realmente-eleva-a-glicemia\/","title":{"rendered":"PROTE\u00cdNA REALMENTE ELEVA A GLICEMIA?"},"content":{"rendered":"\t\t
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Em 1915, Janney estimou a quantidade de glicose que seria produzida atrav\u00e9s da ingest\u00e3o de prote\u00edna (1<\/a>). Essa quantidade, com as devidas corre\u00e7\u00f5es, \u00e9 de 3,6g para cada g de nitrog\u00eanio contido em 100g de prote\u00edna.
Cada tipo de prote\u00edna disp\u00f5e de uma quantidade de nitrog\u00eanio, sendo usual a determina\u00e7\u00e3o de 16% (2<\/a>). Desse modo, a quantidade ESTIMADA de glicose poss\u00edvel de ser produzida atrav\u00e9s de prote\u00edna fica em 3,6*16% = 57,6%.<\/p>


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Esse c\u00e1lculo simples faz com que muitos profissionais optem por reduzir a quantidade de prote\u00edna em pacientes diab\u00e9ticos, ou
serviria at\u00e9 de alega\u00e7\u00e3o para dietas cetog\u00eanicas.<\/p>


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O que vamos demonstrar nessa postagem \u00e9 que a quantidade de glicose oriunda da oferta proteica \u00e9 bem menor que ~50%.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Acompanhe:<\/strong><\/em>
Artigo (3<\/a>), comparou quantidades estipuladas como equivalentes em glicose. Nesse sentido, cada 1g de prote\u00edna
representava 0,5g de glicose.
Voc\u00ea observa o resultado nas imagens, sendo pessoas normais na primeira imagem e diab\u00e9ticos na segunda imagem.
Repare na glicemia est\u00e1vel enquanto a ureia \u00e9 aumentada, indicando metabolismo proteico.
Durante todo o experimento, a glicos\u00faria vinda de prote\u00edna foi igual a ZERO.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Em (4<\/a>), sujeitos normais consumiram 50g de case\u00edna. 68% dessa prote\u00edna chegou ao f\u00edgado para deamina\u00e7\u00e3o. Contudo, a quantidade
de glicose resultante que entrou em circula\u00e7\u00e3o foi de 9,7g. Quantidade de glicose estimada a ser produzida seria de 25-30g.<\/p>


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E em diab\u00e9ticos tipo 2? O estudo (5<\/a>) chegou em 2,6g para 50g de prote\u00edna de carne.<\/p>\n

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Por fim, em (6<\/a>), indiv\u00edduos saud\u00e1veis, ap\u00f3s jejum noturno, caf\u00e9 da manh\u00e3 somente com 4 ovos: 8% dos amino\u00e1cidos para
s\u00edntese de glicose.<\/p>


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CONCLUS\u00c3O: Fun\u00e7\u00e3o proteica N\u00c3O \u00e9 elevar glicemia.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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REFER\u00caNCIAS BIBLIOGR\u00c1FICAS:<\/strong>
(1) – http:\/\/www.jbc.org\/content\/23\/1\/77.full.pdf
(2) – http:\/\/www.fao.org\/docrep\/006\/Y5022E\/y5022e03.htm
(3) – doi: 10.1172\/JCI100818
(4) – doi: 10.1172\/JCI100818
(5) – doi.org\/10.1210\/jcem.86.3.7263
(6) – doi: 10.2337\/db12-1208<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Em 1915, Janney estimou a quantidade de glicose que seria produzida atrav\u00e9s da ingest\u00e3o de prote\u00edna (1). Essa quantidade, com as devidas corre\u00e7\u00f5es, \u00e9 de 3,6g para cada g de nitrog\u00eanio contido em 100g de prote\u00edna.Cada tipo de prote\u00edna disp\u00f5e de uma quantidade de nitrog\u00eanio, sendo usual a determina\u00e7\u00e3o de 16% (2). Desse modo, a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,7],"tags":[61,59,56,55,58,60,62],"_links":{"self":[{"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/posts\/255"}],"collection":[{"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/comments?post=255"}],"version-history":[{"count":7,"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":344,"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/posts\/255\/revisions\/344"}],"wp:attachment":[{"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/media?parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/categories?post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paoloaltoe.com.br\/blog\/wp-json\/wp\/v2\/tags?post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}