IMPORTANT THINGS TO KNOW ABOUT THE MAIN ELEMENTSA healthy diet is intended to provide all the necessary nutrients for the functioning of the body and for this reason it must be as varied as possible. Our body needs macronutrients and micronutrients, which we have to take daily from nutrition.

Macronutrients are essential for growth and metabolism, they must be taken daily in quantities greater than tens of grams, and this category includes carbohydrates, proteins and lipids.

Micronutrients, on the other hand, needed by our body in amounts less than the daily gram, are divided into vitamins and minerals.

Micronutrients are necessary for the production of enzymes and hormones, thus intervening in the regulation of growth, development, regulation of the immune system and reproductive system.

Following the recommendations provided by LARN (Nutrient and Energy Reference Intake Levels), macronutrients should be broken down in the following proportions throughout the day:

  • Carbohydrates 55-60%
  • Protein 10-15%
  • Lipids 25-30%.

1. CARBOHYDRATES

Carbohydrates represent the “fuel” for our body, they are the first substances used by the body to obtain energy. One gram of carbohydrates provides 4 kcal. There are two types of carbohydrates: simple and complex.

Simple carbohydrates, also called sugars, are easily digested and absorbed, so they pass quickly into the bloodstream, providing energy. The most important sugars are: sucrose (the common table sugar), glucose and fructose (present in fruit) and lactose (present in milk). Simple sugars should not exceed 10% of the total daily calories.

Examples of foods with high content in simple sugars: jam, honey, candy, confectionery products, carbonated and non-carbonated drinks containing sugar.

Complex carbohydrates, on the other hand, take longer to be decomposed and therefore absorbed. They are essentially represented by starch and fiber.

Starch is a compound consisting of the union of so many glucose molecules. During the digestion process these molecules are released slowly, ensuring a supply to the body. Starch is mainly contained in cereals, legumes and potatoes.

The dietary fiber is composed of carbohydrates that are not digestible and therefore not to be absorbed by the body: this means that the fiber passes through the stomach, intestine and colon without being digested, and in the latter undergo fermentation by the bacterial flora.

Fiber has several beneficial effects on the body:

  • Helps keep your body weight under control
  • Improves bowel function
  • It has a prebiotic effect (they promote the formation of beneficial bacteria at the expense of pathogenic bacteria)
  • It has a protective role in relation to certain cancers
  • Helps prevent and control diabetes by acting on nutrient absorption

The fiber is divided into two classes: insoluble and soluble.

Insoluble fiber (cellulose, hemicellulose and lignin) is mainly contained in cereals, vegetables and fruits; its function is to absorb water, increasing the volume of feces, and stimulating the speed of transit in the intestinal lumen.

Soluble fiber (pectin) is mainly found in fruits and legumes; its function is to form viscous solutions that slow down the absorption of sugars and fats and consequently intestinal emptying.

Based on their characteristics, insoluble fibers are recommended in case of constipation and diverticula, while soluble fibers are indicated in case of diabetes and hypercholesterolemia.

Examples of foods with high content in complex carbohydrates: cereals (wheat, spelt, rice, corn, oats, barley, millet, buckwheat and in their transformations, namely bread, pasta, biscuit slices, crackers, biscuits, polenta, etc.), potatoes, legumes.

2. PROTEIN

Proteins are the “bricks” that make up our body, in fact they serve mainly for the construction of tissues and organs, but they also have an important immune and hormonal function. In the absence of carbs, proteins can be used to produce energy.

One gram of protein provides 4 kcal, and the daily amount of protein to be introduced with the diet is between 0.8 and 1 grams of body weight.

Proteins are organic molecules containing carbon, oxygen, nitrogen, hydrogen, sometimes sulfur and phosphorus; they are themselves linear chains of amino acids.
Amino acids are divided into essential and non-essential: the essential must be taken by feeding, the non-essential can be synthesized by the organism itself.

Proteins are present, in very variable amounts, in food products, both of animal origin (meat, fish, eggs, dairy products) and vegetable (legumes, dried fruits, soybeans, cereals and derivatives).

It is necessary, however, to make a clarification: proteins are present in many foods, but in addition to be variable the quantity, there are large differences also on their quality.

Animal proteins are called proteins with a high biological value, this is because they provide all the essential amino acids to meet metabolic demands. Otherwise, plant proteins have some deficiencies in regard to essential amino acids.

To overcome this drawback, it is enough to combine together legumes and cereals, so as to get the correct amino acid pool and not meet deficiencies.

3. LIPIDS

Lipids, which represent the nutrient with the highest energy value (one gram contains 9 kcal), are stored in fatty tissue and used when needed. In addition, they are essential for tissue isolation, digestion and absorption of fat-soluble vitamins. Lipid hydrolysis in many cases leads to the release fatty acids. Fatty acids, based on their chemical characteristics, can be divided into 3 classes:

Monounsaturated fats (MUFA) and polyunsaturated (PUFA)
Monounsaturated fats maintain a good balance in the blood levels of LDL and HDL cholesterol, protect against cellular oxidation and certain types of cancer (such as breast cancer).
The main source of monounsaturated fats is extra virgin olive oil.

Polyunsaturated fats can be divided into two classes: omega 3 and omega 6.
Omega 3s are mainly found in fish (salmon, anchovy, sardine, herring, mackerel), fish oil, flaxseeds and nuts.
Omega 6s are mainly found in vegetable oils (rape, soybeans and sunflower).
According to LARN there should be a right ratio of omega 6 to omega 3 in the diet, but an optimal ratio is not defined, as it could be misleading: generally, a balanced ratio is achieved by limiting the introduction of omega 6 and keeping that of omega 3 high. However, in the general population the ratio is very unbalanced (in favor of omega 6, in proportion to 15:1). This imbalance is not very positive for the body as it is the cause of pro-inflammatory action.

Saturated fats
Saturated fats are mostly found in animal foods (meat and derivatives, milk and derivatives, lard), but also in plant-based foods (coconut oil, palm oil and cocoa butter); 10% of the total daily calories in the diet should be present. A diet rich in saturated fatty acids increases blood cholesterol levels, causing atherosclerosis (accumulation of cholesterol on the walls of the arteries), thus reducing blood flow.

Trans fats
Trans fats derive from unsaturated fats, undergoing an industrial process, thus becoming comparable to saturated fats. They are present in high quantities mainly in hydrogenated fats, therefore in foods that contain margarines or fried in hydrogenated oils. Trans fatty acids increase all risk factors for cardiovascular disease and organic inflammation. Fats are not biosynthesized by the human body and are not essential, so they should not be present in the diet.

4. VITAMINS

Vitamins are a very heterogeneous set of substances, which we need to take with nutrition, because our body is not able to synth them. They are indispensable for metabolic processes but do not represent a source of energy.

They are divided into:

  • Liposoluble, that is, fat soluble (A, D, E, K), are absorbed together with fats and accumulated in the liver (it is therefore not necessary to introduce them daily with the diet);
  • Water-soluble (C, B1, B2, B3, B5, B6, B7, B9, B12), not being accumulated by the body must be taken daily with nutrition.

It is important to note that a balanced diet already provides the number of vitamins needed to our body.

Where do we find these vitamins?

VITAMIN A
liver (both land and sea animals), eggs, fish (fresh tuna, eel, etc.), tomatoes, red peppers, carrots, yellow melon
VITAMIN D
certain types of fish (herring, mackerel, sardines, fresh tuna, etc.), eggs, cod liver oil
VITAMIN E
seeds and consequently in the oils derived from them (soy oil, corn oil, olive oil, wheat germ oil)
VITAMIN K
green leafy vegetables (broccoli, lettuce, spinach), soybeans oil, olive oil
VITAMIN C
peppers, kiwis, citrus fruits, strawberries, tomatoes, green leafy vegetables
VITAMIN B1
whole grains, dried legumes, nuts
VITAMIN B2
cheeses, liver, eggs, leafy green vegetables
VITAMIN B3
liver, fishing products, chicken meat, beef and pork, wheat bran, whole meal flour
VITAMIN B5
fish eggs, offal, egg yolk, legumes
VITAMIN B6
beef, fatty fish (ton and salmon), chicken meat
VITAMIN B9
chicken liver, beef kidney, asparagus, broccoli, artichokes, spinach, fresh beans and peas, oranges, kiwi, strawberries
VITAMIN B12
liver, fish (herring, shellfish, crustaceans), egg yolk, parmesan

5. MINERALS

Minerals are inorganic elements, fundamental for the biological functions of the organism and for growing; their daily requirements vary in relation to the physiological conditions of the individual and by the age.

A varied and correct diet alone can meet the need for mineral salts.

Mineral salts can be divided into:

  • Macro elements: present in the body in discrete quantities, the daily requirement is in the order of grams or tenths of a gram (calcium, phosphorus, potassium, sodium, chlorine, sulfur, magnesium)
  • Oligo elements or microelements: present only in traces in the body, the daily requirement ranges from a few micrograms to a few milligrams (iron, zinc, copper, iodine, fluoride, chromium, cobalt, silicon, vanadium, selenium, tin, manganese, nickel, molybdenum)

Before taking mineral salt supplements it is still essential to check (by blood analysis) if you are really in a state of deficiency; If not, inadequate intake would risk leading to excesses that could be very dangerous (for example, excess potassium can result in even fatal cardiac arrhythmias).

6. WATER

Water is an essential element, representing about 55% of a woman’s body weight and 60% of a man. In the human body water is essential for the proper conduct of biochemical reactions, for the regulation of body temperature and for the elimination of minerals and organic substances. It also plays a crucial role in digestion, absorption, transport and nutrient use.

The daily intake of water should be between 2 and 2.5 liters. It is important to drink consistently throughout the day and in moderation during meals. We do not wait to have the stimulus of thirst, also because when this comes, we are already in a state of dehydration.