The 'Low-Isoleucine Diet' is a specific dietary regimen that involves reducing the intake of the amino acid isoleucine. Isoleucine is one of the nine essential amino acids that are crucial for human growth, development, and overall health. While we generally consider proteins to be a type of protein, individual amino acids can be considered as the building blocks of proteins.
In humans and animals, isoleucine plays a vital role in various physiological functions, such as the regulation of appetite, protein degradation, and energy production (Kashiwagi et al. 2006, Wang et al. 2010). Specifically, in the brain, isoleucine may modulate neurotransmission and the release of neurotransmitters from non-synaptic vesicles of neurons (Kashiwagi et al. 2006).
The 'Low-Isoleucine Diet' typically consists of foods that are low in isoleucine. These foods include:
- Vegetable oils such as soybean oil, rapeseed oil, and peanut oil.
- Eggs (specifically eggs from laying hens).
- Dairy products like milk, cheese, and yogurt.
The idea behind the 'Low-Isoleucine Diet' is to restrict the intake of isoleucine to achieve health benefits such as weight loss, improved glucose tolerance, and longer life spans. Some studies have shown that in animals, the 'Low-Isoleucine Diet' can be effective in promoting protein restriction and extending life (Ichinohe et al. 2000, Ikeda et al. 2002).
However, the 'Low-Isoleucine Diet' may not be suitable for everyone, particularly Those with dietary restrictions caused by medical conditions. In addition, the long-term effectiveness of the diet is still being studied. Therefore, before embarking on this diet, individuals should consult with healthcare professionals to ensure that it is safe for them and suitable for their lifestyle.
