Creatine intake and liver disease

Dietary exposure to creatine through a regular diet is not associated with more liver disease manifestations in U.S. population aged 12 years and over. The risk of having liver fibrosis, cirrhosis, and hepatic steatosis is similar between low-intake and high-intake creatine consumers. In addition, taking creatine from food sources might be associated with favorable individual liver function tests; further safety studies are needed to address the upper threshold for dietary creatine intake in the general public.

Creatine: bioavailability, efficacy, safety

Creatine monohydrate continues to be the only source of creatine that has substantial evidence to support bioavailability, efficacy, and safety. Additionally, creatine monohydrate is the source of creatine recommended explicitly by professional societies and organizations and approved for use in global markets as a dietary ingredient or food additive.

Food creatine and body composition in children

The average intake of creatine across the sample was 0.65 ± 0.72 g/day (95% CI, from 0.61 to 0.69). Creatine positively correlated with lean mass (excluding BMC) and BMC across the whole sample (r = .18 and .20, respectively; P < .001); a significant negative correlation was found between creatine intake and percent body fat (r = −.09; P = .001).

Creatine intake in pregnant women

The mean creatine intake of 0.83 g per day for pregnant women is ∼11% above the estimated dietary creatine requirements. However, approximately 6 out of 10 pregnant women (57.2%) consumed creatine below the recommended amounts for an adult female, suggesting a possible risk of creatine malnutrition in this population.

Creatine, a conditionally essential nutrient

Recent advances in creatine nutrition and physiology suggest that the quantity of creatine the body naturally synthesizes is not sufficient to meet human needs. As a result, humans have to obtain enough creatine from the diet, which nominates creatine as an essential nutrient in certain circumstances.

Blueprint for large-scale food fortification

The Blueprint, based on a review and gap analysis of existing fortification frameworks, intends to refresh program thinking and priorities and provide renewed guidance concerning program components required to scale fortification initiatives and achieve nutrition impact goals. Further, the Blueprint intends to help better inform fortification programming policy and harmonize key design components, such as regulatory monitoring practices, creation of fortification standards, and identification of feasible fortification vehicles.

Monitoring flour fortification and health benefits

Fortification programmes must be monitored to confirm that they are working effectively, thereby ensuring the population is receiving a nutritious and safe fortified end-product. The development of fortification monitoring systems that can be properly implemented and maintained requires careful planning.

Creatine and medical conditions in elderly

Elderly with the suboptimal intake of creatine were found to have 2.62 times higher risk of angina pectoris (adjusted OR = 2.62, 95% CI from 1.14 to 6.01, p = .023) and 2.59 times higher risk of liver conditions (adjusted OR = 2.59, 95% CI from 1.23 to 5.48, p = .013), compared with older counterparts who consume ≥1.00 g of creatine per day after controlling for demographic and nutritional variables.

Temporal trends in dietary creatine intake

The average daily intake of creatine across the entire sample was 0.70 ± 0.78 g (95% confidence interval [CI], from 0.69 to 0.71) and 13.1 ± 16.5 mg/kg body weight (95% CI, from 13.0 to 13.2). A significant negative trend for dietary creatine intake was found in infants (r = − 0.019; P = 0.042), and children and adolescents (r = − 0.024; P < 0.001).

Creatine for the general population

Favorable safety and promising impact of supplemental creatine on human well-being and functioning emanated from plenty of small-sampled interventional studies perhaps suggest a need for recommending creatine to the general public.

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