Question

If protein is 50% of carbohaydrate intake in the diet then what is its% in relation of minerals​

Answer 1

Answer:

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Recent Advances in Nutrigenetics and Nutrigenomics

Armelle Leturque, ... Maude Le Gall, in Progress in Molecular Biology and Translational Science, 2012

D Epigenetic Adaptation to Dietary Sugars

The adaptation to carbohydrate intake might be heritable because of DNA methylation or histone acetylation causing suppression of gene expression without changes in DNA sequence. Epigenetic mechanisms have primarily been studied in fat intake and have been less frequently documented in carbohydrate intake.

Fructose is an important source of calories, and its consumption is increasing in the form of corn syrup. Exploiting the fact that fructose transporter GLUT5 expression is controlled by dietary fructose and not by glucose,39 researchers have studied epigenetic regulation of GLUT5 expression in vivo in mice. In correlation with increased GLUT5 expression, histone H3 acetylation increased with fructose consumption more so than with glucose feeding at two regions of the GLUT5 gene (now known as SLC2A5) promoter (− 1600 to − 1400 and − 1200 to − 1000).40 This was not the case for H3 acetylation at the promoters of two other sugar-sensitive genes.40 Similarly, induction of mouse sucrase-isomaltase gene expression by a diet rich in carbohydrate is associated with acetylation of histones H3 and H4.41 The epigenetic changes in carbohydrate-related gene expression induced by sugar consumption are just beginning to be defined.

Answer 2

Answer:

Carbohydrates, proteins, and fats supply 90% of the dry weight of the diet and 100% of its energy. All three provide energy (measured in calories), but the amount of energy in 1 gram (1/28 ounce) differs:

4 calories in a gram of carbohydrate or protein

9 calories in a gram of fat

These nutrients also differ in how quickly they supply energy. Carbohydrates are the quickest, and fats are the slowest.

Carbohydrates, proteins, and fats are digested in the intestine, where they are broken down into their basic units:

Carbohydrates into sugars

Proteins into amino acids

Fats into fatty acids and glycerol

The body uses these basic units to build substances it needs for growth, maintenance, and activity (including other carbohydrates, proteins, and fats).

Explanation:

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