Table 2.
Summary of the proposed nutritional and supplementation protocol for the prevention and treatment of TBI.
| Nutrient/ Biological Compound |
Recommended Intake and Supplementation Strategy | Adverse Effects | Food Sources and Corresponding Amounts Per 100 g |
|---|---|---|---|
| Nutritive compounds derived or available from food | |||
| Omega-3 fatty acids (DHA and EPA) | 2–4 g/day of combined DHA and EPA (of which 2 g from DHA) | None | Salmon (2.15 g/100 g cooked) Herring (2 g/100 g cooked) Sardines (1.4/100 g canned) Mackerel (1.2/100 g cooked) Trout (1 g/100 g cooked) |
| Creatine monohydrate | 4 × 5 g/day (20 g/day total) | Potential mild GI distress with doses > 10 g | Beef (600 mg/100 g cooked) Chicken (520 mg/100 g cooked) Herring (1.1 g/100 g cooked) Salmon (600 mg/100 g cooked) Tuna (535 mg/100 g cooked) Cod (400 mg/100 g cooked) |
| BCAAs | Up to 54 g/day | Potential mild GI distress with supplemental daily doses > 45 g | Meat and poultry (3.6 g/100 g) Dairy products (2.37 g/100 g) Cereals and pasta (1.17 g/100 g) |
| Riboflavin | 400 mg/day | None | Beef liver (3.4 mg/100 g) Fortified cereals (4 mg/100 g) |
| Choline (as CDP-choline/Citicoline) | 1–2 g/day | None | Beef liver (419 mg/100 g) Hard boiled eggs (294 mg/2 eggs) Roasted soybeans (125 mg/100 g) Chicken breast (85 mg/100 g) |
| Magnesium (any bioavailable form) | 400 mg/day | None | Pumpkin seeds (184 mg/100 g roasted) Chia seeds (131 mg/100 g) Almonds (94 mg/100 g roasted) Spinach (78 mg/100 g boiled) |
| Blueberry anthocyanins | 250–400 mg/day | None | Low-bush wild blueberries (487 mg/100 g) |
| Non-nutritive compounds | |||
| Boswellia serrata | 3 × 400 mg/day | None | N/A |
| Enzogenol | 1 g/day | None | N/A |
| NAC | 4 g/day for 4 days (2 × 2 g), then 3 g/day (2 × 1.5 g). | None | N/A |
| Melatonin | 2 mg at night | None | N/A |
GI = gastrointestinal; N/A = not applicable.