The calorie notation of food is based on an experiment that calculates 'the amount of heat lost from the human poop that ate'.
From foods sold at supermarkets and convenience stores to menus offered by restaurant chains, it is now almost commonplace to write 'calorie notation', but the method of calculating this calorie is wrong.
Calories on food packets are wrong – it's time to change that | New Scientist
https://www.newscientist.com/article/mg25033392-800-calories-on-food-packets-are-wrong-its-time-to-change-that/
In 1824, French chemist Nicolas Clément defined 'the amount of energy required to raise the temperature of 1 kilogram of water by 1 ° C' as '1 calorie'. However, at present, '1 calorie = 1 cal = the amount of energy required to raise the temperature of 1 gram of water by 1 ° C', and '1 calorie' defined by Mr. Clement is the current '1 kcal'.
The widely used calorie count in the world today is based on a study conducted by Dr. Wilbur Atwater of Wesleyan University in the late 1880s
Dr. Atwater uses an instrument called a 'cylinder calorimeter ' to measure the heat of combustion for calculating the calories of food. A cylinder calorimeter is a high-pressure airtight container filled with pure oxygen that measures the heat released by combustion.
Dr. Atwater first burns food and measures the heat of combustion. Next, food was given to a human subject, and the fuel heat of the feces produced after that was measured. Then, by calculating the difference in the heat of combustion between food and feces, the calories absorbed by the subject were calculated.
In 1900, Dr. Atwater announced to the world how to burn feces and calculate calories. By this method, the calories of each nutrient are defined as 9 kcal per gram of fat, 4 kcal per gram of carbohydrates, and 4 kcal per gram of protein, and this definition is still the basis of calorie calculation after more than 120 years.
However, it became clear in the 1970s that Dr. Atwater's calculations were incorrect. Dr. Atwater's calculation method takes into account dietary fiber that cannot be digested by the body and nitrogen that is extracted from protein and excreted as urea in urine, but does take into account the heat released during metabolism. not. This heat is the energy needed to convert nutrients such as proteins, fats and carbohydrates into the amino acids, fatty acids and glucose that the body needs.
For example, in the case of protein, if you ingest 100 kcal of protein, 30% is converted to heat, so only 70% of 70 kcal is actually absorbed by the body. 98% of fat and 90% of carbohydrates are absorbed by the body. This difference in absorption is the reason why proteins feel more full than other nutrients.
In 2001, consultant Geoffrey Livesey coined the term 'net metabolizable energy' and proposed a new calorie label on food labels. However, this proposal was ignored by the food industry and did not become widespread.
It is clear that diet is significantly associated with non-communicable disease, as high-protein diets have been shown to increase the risk of heart disease in both meat and dairy products. New Scientist points out that calorie notation needs to be more accurate in order to better understand dietary quality and prevent non-infectious diseases.
A 22-year study reveals that a high-protein diet increases the risk of heart disease in both meat and dairy products. What proteins are not associated with heart disease risk? --GIGAZINE
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