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However, high protein diets (defined as an intake above the current RDA) are promoted intensively by the nutritional supplements industry and they are considered to be “the gold standard” by many athletes (especially bodybuilders) for muscle development and/or body fat loss.

On the other hand, several scientists claim that the overuse of protein supplements or high dietary protein intake could cause disorders to human health [1–7]. The aim of this review study is to determine the potential health dangers due to high protein/high meat intake obtained from diet or nutritional supplements based on the human studies existent in the literature.

Extra protein is not used efficiently by the body and may impose a metabolic burden on the bones, kidneys, and liver. Moreover, high-protein/high-meat diets may also be associated with increased risk for coronary heart disease due to intakes of saturated fat and cholesterol or even cancer [

Recent position stands from the Academy of Nutrition and Dietetics, Dietitians of Canada and the American Colleges of Sports Medicine [25], and the International Society of Sports Nutrition [26] recommend a protein intake of 1.2–2.0 g·kg body weight (BW)−1·day−

With these factors in mind, it is evident that resistance exercise is fundamentally anabolic and may actually shift the utilization of dietary amino acids towards muscle protein synthesis and thus a greater ratio of circulating amino acids are being retained by the body’s largest protein pool (skeletal muscle) in both the fasting and fed states. Hence, a person engaged in a regular resistance exercise training program is likely at the lower end of required protein intakes to optimize muscle adaptive response when compared with those engaged in other exercise activities. For example, Kato et al. [29] have demonstrated that protein requirements are slightly elevated for endurance-trained adults consuming an energy-balanced diet (~1.8 g·kg body weight (BW)−1·day−1).

Moreover, regular resistance exercise training results in increased whole body nitrogen retention when compared with the untrained state

an example, even simple interactions with the Internet through the smartphone's touchscreen interface have been demonstrated to bring about sustained neurocognitive alterations due to neural changes in cortical regions associated with sensory and motor processing of the hand and thumb8. Beyond this, the Internet also presents a novel platform for almost‐endless learning of new information and complex processes, relevant to both the online and offline world9.Along with neuroplastic mechanisms, other environmental and biological factors can also cause changes in the brain's structure and function, resulting in cognitive decline10. In aging samples, for instance, there is evidence to indicate that age‐related cognitive decline may be partly driven by a process of atrophy. Some studies have shown that adopting a less engaging lifestyle across the lifespan may accelerate loss of cognitive function11, due to lower “cognitive reserve” (the ability of the brain to withstand insult from age and/or pathology)12. Some emerging evidence indicates that disengaging from the “real world” in favor of virtual settings may similarly induce adverse neurocognitive changes.

s. The efficiency of all the interventions increased when coupled with tailored feedback and counselling. It was established that the scalable and sustainable properties of digital interventions have the potential to bring about adequate changes in the eating behaviour of individuals. Further research should concentrate on the appropriate personalisation of the interventions, according to the requirements of the individuals, and proper integration of behaviour change techniques to motivate long-term adherence.

Mediating variables, which can be personal, physical, environmental, behavioural, or familial, are important in the formation of dietary behaviours [13]. The most effective way to install changes in dietary behaviour is to alter one or more of the mediating variables [13]. For example, most children readily eat fruits and vegetables that they are familiar with [14], which may limit the variety of choices available to them. By exposing children to a greater variety of fruits and vegetables by increasing availability at home