U. Gonder - Academia.edu (original) (raw)

Papers by U. Gonder

Journal of Evolution and Health, 2015

Evolutionary Medicine is an emerging medical field that mainly addresses the causes of diseases u... more Evolutionary Medicine is an emerging medical field that mainly addresses the causes of diseases under the consideration of evolutionary principles [1]. Viewing diseases through the evolutionary perspective also opens up new and innovative treatment strategies. In particular, the understanding that most of the so-called "diseases of civilization" emerge from a discrepancy between our modern, civilized lifestyle and that towards which our human species (as hunters and gatherers) has evolved, challenges the concept of these diseases being chronic and provides new treatment approaches. Examples of such approaches were provided in the first annual symposium of the recently founded German Society for Paleo Nutrition (Deutsche Gesellschaft für Paläoernährung e. V., DGPE). The meeting entitled "Modern Lifestyle-Modern Diseases" took place on October 5 th 2013 in Schweinfurt, Germany, and focussed specifically on nutrition in health and disease from an evolutionary perspective. This paper is a collection of abstracts of the scientific talks given at the sympoisum.

Diabetes aktuell, 2012

„Sinn oder Unsinn von Diaten“ lautete die Uberschrift des Editorials zur Ausgabe 1/2012 der „Diab... more „Sinn oder Unsinn von Diaten“ lautete die Uberschrift des Editorials zur Ausgabe 1/2012 der „Diabetes aktuell“. Christina Ruch aus dem TUMAINI Institut fur Praventionsmanagement GmbH in Dresden und Gesine Weser aus der Medizinischen Klinik III des Universitatsklinikums Carl Gustav Carus der Technischen Universitat Dresden dokumentierten und bewerteten in dieser Ausgabe unterschiedliche Diatkonzepte aus ernahrungswissenschaftlicher Perspektive fur die Primarpravention des Diabetes mellitus. Dass diese Analyse nicht ohne Resonanz blieb, ist nicht uberraschend. Ein umfangreicher Leserbrief zu dieser Ausgabe von „Diabetes aktuell“ sowie die Replik der Autorinnen ist fur alle Leserinnen und Leser von Interesse.

Zeitschrift für Orthomolekulare Medizin, 2016

Die meist früh in der Pathogenese einer Alzheimerdemenz auftretenden Störungen im Zucker-und Insu... more Die meist früh in der Pathogenese einer Alzheimerdemenz auftretenden Störungen im Zucker-und Insulinstoffwechsel führen zu einem Energiedefizit im Gehirn. In Kasuistiken deutet sich an, dass MCT-reiches Kokosöl eine ideale Ergänzung in der Ernährung von Patienten mit milden Demenzformen und in der Prophylaxe ist, da die enthaltenen Fettsäuren bevorzugt in Ketone umgewandelt werden, die das Defizit ausgleichen können. Demenzielle Erkrankungen sind auf dem Vormarsch, wobei Morbus Alzheimer mit rund 60 % der Fälle die häufigste Demenz ist, gefolgt von vaskulären Demenzen und Mischformen mit je 15 %. Die aktuell rund 1,5 Mio. Demenzkran

European Journal of Clinical Nutrition, 2009

Background/Objectives: Free amino acids affect food palatability. As information on amino acids i... more Background/Objectives: Free amino acids affect food palatability. As information on amino acids in frequently purchased prepackaged food is virtually absent, we analyzed free amino acid patterns of 17 frequently purchased ready-to-serve convenience food products, and compared them with the information obtained from the respective food labels. Subjects/Methods: Quantitative amino acid analysis was performed using ion-exchange chromatography. g-Aminobutyric acid (GABA) concentrations were verified using a stable isotope dilution gas chromatography/mass spectrometry (GC-MS) method. The patterns of free amino acids were compared with information obtained from food labels. Results: An obvious mismatch between free amino acid patterns and food label information was detected. Even on considering that tomatoes and cereal proteins are naturally rich in glutamate, the concentrations of free glutamate outranged the natural concentration of this amino acid in several products, and strongly suggested artificial enrichment. Free glutamate was found to be elevated even in dishes that explicitly state 'no glutamate added'. Arginine was markedly elevated in lentils. Free cysteine was generally low, possibly reflecting thermal destruction of this amino acid during food processing. The meat and brain-specific dipeptide carnosine (CARN) was present in most meat-containing products. Some products did not contain detectable amounts of CARN in spite of meat content being claimed on the food labels. We detected GABA at concentrations that contribute significantly to the taste sensation. Conclusion: This investigation highlights a marked mismatch between food label information and food composition.

Kalorien- oder Fettsparen ist der falsche Weg, um der Fettsucht entgegenzuwirken! Wichtiger ist e... more Kalorien- oder Fettsparen ist der falsche Weg, um der Fettsucht entgegenzuwirken! Wichtiger ist es, den Appetit richtig zu steuern. Das funktioniert aber bei vielen Menschen heute nicht mehr. Einer der wichtigsten Storfaktoren ist das Glutamat, ein wahrer "Gefrasig-Macher". Dies zeigen wissenschaftliche Untersuchungen, die die Autoren wie Teile eines Puzzles zu einem Gesamtbild zusammenfugen. Damit holen sie die spannende Forschung zu den Themen Glutamat und Appetitsteuerung aus den Labors. Und damit es nicht zu trocken wird, haben sie auch noch fur ausreichend Lesespas gesorgt.

Gonder, U. Med Oncol (2017) 34: 109. doi:10.1007/s12032-017-0971-9, Letter

DMW - Deutsche Medizinische Wochenschrift

ZusammenfassungDie Prävalenz der Demenz ist in den letzten Jahren gestiegen und nimmt mit dem Alt... more ZusammenfassungDie Prävalenz der Demenz ist in den letzten Jahren gestiegen und nimmt mit dem Alter exponentiell zu. In Deutschland sind ca. 1,7 Mio. Menschen betroffen, die jährliche Neuerkrankungsrate wird auf 300 000 geschätzt. Der Begriff Demenz umfasst verschiedene Krankheitsformen mit unterschiedlichen Ätiologien. Dem demenziellen Syndrom des höheren Lebensalters liegen meist vaskuläre und metabolische Risikofaktoren zugrunde, die der klinischen Demenzmanifestation um Dekaden vorausgehen. Dies bietet ein enormes Zeitfenster für die Prävention, welche insbesondere vor dem Hintergrund weitgehend fehlender kurativer pharmakologischer Ansätze eine große Bedeutung erlangt. Lebensstilmaßnahmen, die eine hohe Nahrungsqualität und eine ausreichende Versorgung mit Omega-3-Fettsäuren, körperliche Aktivität und erholsamen Schlaf beinhalten, verbessern metabolische und vaskuläre Risikofaktoren und mindern das Demenzrisiko. Da multimodale Konzepte synergistisch wirken, versprechen sie den ...

BMJ: British Medical Journal, 1999

Medical Oncology, 2017

Gonder, U. Med Oncol (2017) 34: 109. doi:10.1007/s12032-017-0971-9, Letter

Gießener Gynäkologische Fortbildung 2003, 2003

Anthropologischer Anzeiger; Bericht über die biologisch-anthropologische Literatur, 2012

Substantial differences exist between traditionally cooked and chemically designed ready-to-serve... more Substantial differences exist between traditionally cooked and chemically designed ready-to-serve products and raise questions about the general principles and requirements of current food law. Differences in amino acid patterns were analyzed in four examples of chicken preparations (boiled chicken meat, traditionally prepared broth from whole chicken, and two commercial chicken broths), and four examples of vegetable broth (traditionally prepared, two commercial products one of which was claimed a BIO-product, and the classic German bouillon cube). Chicken meat contained 284 mg of free amino acids in 100 ml of the boiled meat homogenate, with physiological peaks of glutamate (14.5 mg/100 ml), glutamine (8.5 mg/100 ml), anserine (88 mg/100 ml) and carnosine (55 mg/100 ml). The patterns significantly differ in industrially designed chicken soups with elevated peaks of glutamate, and missing anserine or carnosine. Similar results were obtained in vegetable broths. In the classic Germa...

JNCI Journal of the National Cancer Institute, 2005

European Journal of Clinical Nutrition, 2010

Background/Objectives: Free amino acids affect food palatability. As information on amino acids i... more Background/Objectives: Free amino acids affect food palatability. As information on amino acids in frequently purchased prepackaged food is virtually absent, we analyzed free amino acid patterns of 17 frequently purchased ready-to-serve convenience food products, and compared them with the information obtained from the respective food labels. Subjects/Methods: Quantitative amino acid analysis was performed using ion-exchange chromatography. g-Aminobutyric acid (GABA) concentrations were verified using a stable isotope dilution gas chromatography/mass spectrometry (GC-MS) method. The patterns of free amino acids were compared with information obtained from food labels. Results: An obvious mismatch between free amino acid patterns and food label information was detected. Even on considering that tomatoes and cereal proteins are naturally rich in glutamate, the concentrations of free glutamate outranged the natural concentration of this amino acid in several products, and strongly suggested artificial enrichment. Free glutamate was found to be elevated even in dishes that explicitly state 'no glutamate added'. Arginine was markedly elevated in lentils. Free cysteine was generally low, possibly reflecting thermal destruction of this amino acid during food processing. The meat and brain-specific dipeptide carnosine (CARN) was present in most meat-containing products. Some products did not contain detectable amounts of CARN in spite of meat content being claimed on the food labels. We detected GABA at concentrations that contribute significantly to the taste sensation. Conclusion: This investigation highlights a marked mismatch between food label information and food composition.

Journal of Evolution and Health, 2015

Evolutionary Medicine is an emerging medical field that mainly addresses the causes of diseases u... more Evolutionary Medicine is an emerging medical field that mainly addresses the causes of diseases under the consideration of evolutionary principles [1]. Viewing diseases through the evolutionary perspective also opens up new and innovative treatment strategies. In particular, the understanding that most of the so-called "diseases of civilization" emerge from a discrepancy between our modern, civilized lifestyle and that towards which our human species (as hunters and gatherers) has evolved, challenges the concept of these diseases being chronic and provides new treatment approaches. Examples of such approaches were provided in the first annual symposium of the recently founded German Society for Paleo Nutrition (Deutsche Gesellschaft für Paläoernährung e. V., DGPE). The meeting entitled "Modern Lifestyle-Modern Diseases" took place on October 5 th 2013 in Schweinfurt, Germany, and focussed specifically on nutrition in health and disease from an evolutionary perspective. This paper is a collection of abstracts of the scientific talks given at the sympoisum.

Diabetes aktuell, 2012

„Sinn oder Unsinn von Diaten“ lautete die Uberschrift des Editorials zur Ausgabe 1/2012 der „Diab... more „Sinn oder Unsinn von Diaten“ lautete die Uberschrift des Editorials zur Ausgabe 1/2012 der „Diabetes aktuell“. Christina Ruch aus dem TUMAINI Institut fur Praventionsmanagement GmbH in Dresden und Gesine Weser aus der Medizinischen Klinik III des Universitatsklinikums Carl Gustav Carus der Technischen Universitat Dresden dokumentierten und bewerteten in dieser Ausgabe unterschiedliche Diatkonzepte aus ernahrungswissenschaftlicher Perspektive fur die Primarpravention des Diabetes mellitus. Dass diese Analyse nicht ohne Resonanz blieb, ist nicht uberraschend. Ein umfangreicher Leserbrief zu dieser Ausgabe von „Diabetes aktuell“ sowie die Replik der Autorinnen ist fur alle Leserinnen und Leser von Interesse.

Zeitschrift für Orthomolekulare Medizin, 2016

Die meist früh in der Pathogenese einer Alzheimerdemenz auftretenden Störungen im Zucker-und Insu... more Die meist früh in der Pathogenese einer Alzheimerdemenz auftretenden Störungen im Zucker-und Insulinstoffwechsel führen zu einem Energiedefizit im Gehirn. In Kasuistiken deutet sich an, dass MCT-reiches Kokosöl eine ideale Ergänzung in der Ernährung von Patienten mit milden Demenzformen und in der Prophylaxe ist, da die enthaltenen Fettsäuren bevorzugt in Ketone umgewandelt werden, die das Defizit ausgleichen können. Demenzielle Erkrankungen sind auf dem Vormarsch, wobei Morbus Alzheimer mit rund 60 % der Fälle die häufigste Demenz ist, gefolgt von vaskulären Demenzen und Mischformen mit je 15 %. Die aktuell rund 1,5 Mio. Demenzkran

European Journal of Clinical Nutrition, 2009

Background/Objectives: Free amino acids affect food palatability. As information on amino acids i... more Background/Objectives: Free amino acids affect food palatability. As information on amino acids in frequently purchased prepackaged food is virtually absent, we analyzed free amino acid patterns of 17 frequently purchased ready-to-serve convenience food products, and compared them with the information obtained from the respective food labels. Subjects/Methods: Quantitative amino acid analysis was performed using ion-exchange chromatography. g-Aminobutyric acid (GABA) concentrations were verified using a stable isotope dilution gas chromatography/mass spectrometry (GC-MS) method. The patterns of free amino acids were compared with information obtained from food labels. Results: An obvious mismatch between free amino acid patterns and food label information was detected. Even on considering that tomatoes and cereal proteins are naturally rich in glutamate, the concentrations of free glutamate outranged the natural concentration of this amino acid in several products, and strongly suggested artificial enrichment. Free glutamate was found to be elevated even in dishes that explicitly state 'no glutamate added'. Arginine was markedly elevated in lentils. Free cysteine was generally low, possibly reflecting thermal destruction of this amino acid during food processing. The meat and brain-specific dipeptide carnosine (CARN) was present in most meat-containing products. Some products did not contain detectable amounts of CARN in spite of meat content being claimed on the food labels. We detected GABA at concentrations that contribute significantly to the taste sensation. Conclusion: This investigation highlights a marked mismatch between food label information and food composition.

Kalorien- oder Fettsparen ist der falsche Weg, um der Fettsucht entgegenzuwirken! Wichtiger ist e... more Kalorien- oder Fettsparen ist der falsche Weg, um der Fettsucht entgegenzuwirken! Wichtiger ist es, den Appetit richtig zu steuern. Das funktioniert aber bei vielen Menschen heute nicht mehr. Einer der wichtigsten Storfaktoren ist das Glutamat, ein wahrer "Gefrasig-Macher". Dies zeigen wissenschaftliche Untersuchungen, die die Autoren wie Teile eines Puzzles zu einem Gesamtbild zusammenfugen. Damit holen sie die spannende Forschung zu den Themen Glutamat und Appetitsteuerung aus den Labors. Und damit es nicht zu trocken wird, haben sie auch noch fur ausreichend Lesespas gesorgt.

Gonder, U. Med Oncol (2017) 34: 109. doi:10.1007/s12032-017-0971-9, Letter

DMW - Deutsche Medizinische Wochenschrift

ZusammenfassungDie Prävalenz der Demenz ist in den letzten Jahren gestiegen und nimmt mit dem Alt... more ZusammenfassungDie Prävalenz der Demenz ist in den letzten Jahren gestiegen und nimmt mit dem Alter exponentiell zu. In Deutschland sind ca. 1,7 Mio. Menschen betroffen, die jährliche Neuerkrankungsrate wird auf 300 000 geschätzt. Der Begriff Demenz umfasst verschiedene Krankheitsformen mit unterschiedlichen Ätiologien. Dem demenziellen Syndrom des höheren Lebensalters liegen meist vaskuläre und metabolische Risikofaktoren zugrunde, die der klinischen Demenzmanifestation um Dekaden vorausgehen. Dies bietet ein enormes Zeitfenster für die Prävention, welche insbesondere vor dem Hintergrund weitgehend fehlender kurativer pharmakologischer Ansätze eine große Bedeutung erlangt. Lebensstilmaßnahmen, die eine hohe Nahrungsqualität und eine ausreichende Versorgung mit Omega-3-Fettsäuren, körperliche Aktivität und erholsamen Schlaf beinhalten, verbessern metabolische und vaskuläre Risikofaktoren und mindern das Demenzrisiko. Da multimodale Konzepte synergistisch wirken, versprechen sie den ...

BMJ: British Medical Journal, 1999

Medical Oncology, 2017

Gonder, U. Med Oncol (2017) 34: 109. doi:10.1007/s12032-017-0971-9, Letter

Gießener Gynäkologische Fortbildung 2003, 2003

Anthropologischer Anzeiger; Bericht über die biologisch-anthropologische Literatur, 2012

Substantial differences exist between traditionally cooked and chemically designed ready-to-serve... more Substantial differences exist between traditionally cooked and chemically designed ready-to-serve products and raise questions about the general principles and requirements of current food law. Differences in amino acid patterns were analyzed in four examples of chicken preparations (boiled chicken meat, traditionally prepared broth from whole chicken, and two commercial chicken broths), and four examples of vegetable broth (traditionally prepared, two commercial products one of which was claimed a BIO-product, and the classic German bouillon cube). Chicken meat contained 284 mg of free amino acids in 100 ml of the boiled meat homogenate, with physiological peaks of glutamate (14.5 mg/100 ml), glutamine (8.5 mg/100 ml), anserine (88 mg/100 ml) and carnosine (55 mg/100 ml). The patterns significantly differ in industrially designed chicken soups with elevated peaks of glutamate, and missing anserine or carnosine. Similar results were obtained in vegetable broths. In the classic Germa...

JNCI Journal of the National Cancer Institute, 2005

European Journal of Clinical Nutrition, 2010

Background/Objectives: Free amino acids affect food palatability. As information on amino acids i... more Background/Objectives: Free amino acids affect food palatability. As information on amino acids in frequently purchased prepackaged food is virtually absent, we analyzed free amino acid patterns of 17 frequently purchased ready-to-serve convenience food products, and compared them with the information obtained from the respective food labels. Subjects/Methods: Quantitative amino acid analysis was performed using ion-exchange chromatography. g-Aminobutyric acid (GABA) concentrations were verified using a stable isotope dilution gas chromatography/mass spectrometry (GC-MS) method. The patterns of free amino acids were compared with information obtained from food labels. Results: An obvious mismatch between free amino acid patterns and food label information was detected. Even on considering that tomatoes and cereal proteins are naturally rich in glutamate, the concentrations of free glutamate outranged the natural concentration of this amino acid in several products, and strongly suggested artificial enrichment. Free glutamate was found to be elevated even in dishes that explicitly state 'no glutamate added'. Arginine was markedly elevated in lentils. Free cysteine was generally low, possibly reflecting thermal destruction of this amino acid during food processing. The meat and brain-specific dipeptide carnosine (CARN) was present in most meat-containing products. Some products did not contain detectable amounts of CARN in spite of meat content being claimed on the food labels. We detected GABA at concentrations that contribute significantly to the taste sensation. Conclusion: This investigation highlights a marked mismatch between food label information and food composition.