> ## Content Index > Fetch the complete content index at: https://www.foodconsumer.org/llms.txt > Use this file to discover other available public pages before exploring further. # Protein and calories can help severe traumatic brain injury (PR) - URL: https://www.foodconsumer.org/severe_traumatic_brain_injury_protein_calories_0421110650/ - Published: 2011-04-21T07:50:00.000Z - Updated: 2026-09-22T16:14:42.000Z - Description: An Institute of Medicine report urges the Defense Department to give service members with severe traumatic brain injury enough protein and calories at once and through the first two weeks, the only nutrition step it found evidence to recommend. Choline, creatine, EPA, DHA and zinc need more study. - Author: Food Consumer - Tags: Diet, Nutrition, #vivvo-import Contact: Christine Stencel [news@nas.edu](mailto:news@nas.edu) 202-334-2138 [National Academy of Sciences](http://www.nas.edu/?ref=foodconsumer.org) # Protein and calories can help lessen effects of severe traumatic brain injury ## Benefits of other nutritional approaches need further study WASHINGTON — To help alleviate the effects of severe traumatic brain injury (TBI), the U.S. Department of Defense should ensure that all military personnel with this type of injury receive adequate protein and calories immediately after the trauma and through the first two weeks of treatment, says a new report from the Institute of Medicine. Evidence from several studies of severely brain-injured patients shows that providing energy and protein to patients early reduces inflammation and improves their outcomes, said the committee of experts who wrote the report. This is the only nutrition-related approach to treating TBI that the committee recommended DOD implement at this time based on its review of the possible benefits of nutrients, dietary supplements, and specific diets to improve outcomes for TBI ranging from mild to severe. Several other nutritional approaches show potential for reducing the symptoms of brain injury, but there is not yet enough evidence about their effectiveness to recommend their adoption. The committee identified the B vitamin choline, the amino acid-like compound creatine, n-3 fatty acids commonly known as EPA and DHA, and zinc as the most promising areas of investigation and recommended that DOD scientists and other researchers give them priority attention. These approaches are ones for which human clinical trials have been undertaken or are ongoing. Other approaches, including antioxidants, flavonoids, ketogenic diets, and vitamin D, have less supporting evidence that has come solely from animal studies or from studies in people with different conditions. Although researchers must prioritize resources, DOD should continue to monitor the clinical literature for any new findings about the potential of these nutrients and diets in lessening brain injury effects, the report says. The research priorities outlined in the report could generate information that provides health professionals with a fuller picture of which nutrients and dietary approaches work safely and most effectively. This information could also lead to new evidence-based clinical guidelines. There are few well-supported guidelines to inform health professionals' use of foods and dietary supplements to treat brain-injured patients, so clinicians employ a wide range of practices. The IOM study focused on the potential role of nutrition in protecting against or treating the immediate and near-term effects of TBI. It did not evaluate the role of nutritional therapies in the rehabilitation phase or address long-term health effects associated with brain trauma, such as post-traumatic stress disorder, Alzheimer's disease, pain, and depression. A review of nutrition approaches to lessen long-term effects of TBI would be useful, the committee noted. TBI is a significant cause of death and disability among personnel serving in the wars in Iraq and Afghanistan. It also contributes to nearly one-third of all injury-related deaths in the United States, making it a major health concern for the civilian population as well. According to recent estimates, between 1.6 million and 3.8 million sports-related TBIs occur annually, including those not treated by a health care provider. ### The study was sponsored by the U.S. Army Medical Research and Materiel Command of the U.S. Department of Defense. Established in 1970 under the charter of the National Academy of Sciences, the Institute of Medicine provides independent, objective, evidence-based advice to policymakers, health professionals, the private sector, and the public. The National Academy of Sciences, National Academy of Engineering, Institute of Medicine, and National Research Council make up the National Academies. For more information, visit [http://national-academies.org](http://national-academies.org/?ref=foodconsumer.org)or [http://iom.edu](http://iom.edu/?ref=foodconsumer.org). A committee roster follows. Contacts: Christine Stencel, Senior Media Relations Officer Shaquanna Shields, Media Relations Assistant Office of News and Public Information 202-334-2138; e-mail [news@nas.edu](mailto:news@nas.edu) Pre-publication copies of Nutrition and Traumatic Brain Injury: Improving Acute and Subacute Health Outcomes in Military Personnel are available from the National Academies Press; tel. 202-334-3313 or 1-800-624-6242 or on the Internet at [http://www.nap.edu](http://www.nap.edu/?ref=foodconsumer.org). Reporters may obtain a copy from the Office of News and Public Information (contacts listed above). INSTITUTE OF MEDICINE Food and Nutrition Board Committee on Nutrition, Trauma, and the Brain John W. Erdman Jr., M.S., Ph.D. (chair) Professor Emeritus Department of Food Science and Human Nutrition University of Illinois Urbana-Champaign Eldon Wayne Askew, Ph.D. Professor and Director Division of Nutrition University of Utah Salt Lake City Bruce R. Bistrian, M.D., Ph.D. Professor of Medicine Harvard Medical School, and Chief Clinical Nutrition Beth Israel Deaconess Medical Center Boston Joseph G. Cannon, Ph.D. Professor College of Allied Health Services Georgia Health Sciences University Augusta Xiang Gao, M.D., Ph.D. Research Scientist Department of Nutrition Harvard School of Public Health, and Assistant Professor Harvard Medical School Boston Michael S. Jaffee, M.D. Fellow San Antonio Uniformed Services Health Education Consortium Lackland Air Force Base San Antonio Robin B. Kanarek, Ph.D. John Wade Professor of Psychology Tufts University Medford, Mass. Cathy W. Levenson, Ph.D. Associate Professor of Biomedical Science and Neuroscience, and Hazel K. Stiebeling Associate Professor Department of Nutrition, Food, and Exercise Sciences Florida State University Tallahassee Esther F. Myers, Ph.D., R.D. Chief Science Officer Research and Strategic Business Development American Dietetic Association Chicago Linda J. Noble, Ph.D. Professor of Neurological Surgery and Physical Therapy and Rehabilitation Science, and Co-Director and Principal Investigator Brain and Spinal Injury Center University of California San Francisco Ross D. Zafonte, D.O. Professor and Chair Department of Physical Medicine and Rehabilitation Harvard Medical School, and Vice President of Medical Affairs Spaulding Rehabilitation Hospital Boston STAFF Maria Oria, Ph.D. Study Director