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Entropy Generation and Human Aging: Lifespan Entropy and Effect of Diet Composition and Caloric Restriction Diets

机译:熵的产生和人类的衰老:寿命熵和日粮组成和热量限制日粮的影响

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The first and second laws of thermodynamic were applied to statistical databases on nutrition and human growth in order to estimate the entropy generation over the human lifespan. The calculations were performed for the cases of variation in the diet composition and calorie restriction diets; and results were compared to a base case in which lifespan entropy generation was found to be 11 404 kJ/K per kg of body mass, predicting a lifespan of 73.78 and 81.61 years for the average male and female individuals respectively. From the analysis of the results, it was found that changes of diet % of fat and carbohydrates do not have a significant impact on predicted lifespan, while the diet % of proteins has an important effect. Reduction of diet protein % to the minimum recommended in nutrition literature yields an average increase of 3.3 years on the predicted lifespan. Changes in the calorie content of the diet also have an important effect, yielding a % increase in lifespan equal or higher than the % reduction in the diet caloric content. This correlates well experimental data on small mammal and insects, in which lifespan has been increased by diet restriction.
机译:热力学第一定律和第二定律被应用到有关营养和人类生长的统计数据库中,以估计人类寿命中的熵产生。针对饮食组成和热量限制饮食变化的情况进行了计算;并将结果与​​一个基本案例进行比较,在该案例中,寿命熵的产生为每公斤体重11 404 kJ / K,预测平均男性和女性的寿命分别为73.78岁和81.61岁。通过对结果的分析发现,饮食中脂肪和碳水化合物的百分比变化对预期寿命没有显着影响,而蛋白质中饮食的百分比具有重要影响。将饮食中的蛋白质百分比降低到营养文献中建议的最低水平,可使预测寿命平均延长3.3年。饮食中卡路里含量的变化也具有重要作用,寿命的增加百分比等于或高于饮食卡路里含量减少的百分比。这与小型哺乳动物和昆虫的良好实验数据相关联,其中饮食限制增加了寿命。

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