Dietary fat composition and tocopherol requirement: III. Quantitative studies on the relationship between dietary linoleate and vitamin E

1972 ◽  
Vol 49 (7) ◽  
pp. 395-402 ◽  
Author(s):  
Roslyn B. Alfin-Slater ◽  
Yaichiro Shimma ◽  
Herbert Hansen ◽  
Penelope Wells ◽  
Lilla Aftergood ◽  
...  
Keyword(s):  
Vitamin E ◽  
Dietary Fat ◽  
Quantitative Studies ◽  
Fat Composition ◽  
The Relationship ◽  
Dietary Linoleate

The Relationship between Dietary Fat Composition and Plasma Cholesterol Esterification in Man

1975 ◽  
Vol 49 (6) ◽  
pp. 617-620
Author(s):  
J. P. Miller ◽  
A. Chait ◽  
B. Lewis
Keyword(s):  
Dietary Fat ◽  
Plasma Cholesterol ◽  
Cholesterol Acyltransferase ◽  
Cholesterol Esterification ◽  
Polyunsaturated Fat ◽  
Acyltransferase Activity ◽  
Lecithin Cholesterol Acyltransferase ◽  
Fat Composition ◽  
The Relationship

1. Cholesterol esterification has been studied in the plasma of subjects on diets rich in saturated or polyunsaturated fat. 2. The diet rich in polyunsaturated fat was associated with lower rates of plasma cholesterol esterification in vitro. The data suggest that there was a reduction of plasma lecithin—cholesterol acyltransferase activity as well as decreased ability of the lipoprotein substrates of the enzyme to support esterification. 3. On this diet, there was no change in the proportion of the plasma cholesterol esterified but the plasma cholesterol and triglyceride concentrations were reduced.

The Relationship Between Dietary Fat Composition and Obesity in Young Women

2018 ◽  
Vol 118 (9) ◽  
pp. A54
Author(s):  
N. Reeder ◽  
A. Saddam ◽  
T. Mosby
Keyword(s):  
Young Women ◽  
Dietary Fat ◽  
Fat Composition ◽  
The Relationship

Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

2005 ◽  
Vol 11 (5) ◽  
pp. 327-335 ◽  
Author(s):  
J. Ruiz ◽  
L. de la Hoz ◽  
B. Isabel ◽  
A. I. Rey ◽  
Argimiro Daza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Dietary Fat ◽  
Monounsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Tocopheryl Acetate ◽  
Oxidation Test ◽  
Neutral And Polar Lipids ◽  
Fat Composition ◽  
Vitamin E Supplementation

The effects of dietary fat composition and vitamin E supplementation on the quality characteristics of dry-cured Iberian hams ripened for two years were studied. Thirty Iberian Duroc pigs were fed diets containing three levels of poly and monounsaturated fatty acids. Within each dietary fat treatment, one group was fed a basal level of vitamin E (20mg α-tocopheryl acetate/kg diet) and the other group received a supplemented level (200mg α-tocopheryl acetate/kg diet). Dietary fat composition significantly affected total saturated fatty acids content of neutral and polar lipids from dry-cured Iberian ham ( p 0.012 and p 0.003, respectively). However, diet fatty acids composition did not influence either total monounsaturated or total polyunsaturated fatty acids of neutral and polar lipids. Vitamin E supplementation significantly enhanced dry-cured Iberian ham α-tocopherol content ( p 0.001). This, in turn, led to significantly lower levels of TBARS on days 6 and 9 of storage in slices from dry-cured Iberian hams made of vitamin E supplemented pigs and also lower oxidation levels in an induced lipid oxidation test in samples from those pigs. Dietary fatty acid composition did not significantly affect either TBARS during slices storage or malonaldehyde content in the induced oxidation test. No effect of vitamin E supplementation was observed in ham volatile aldehyde profile, but dietary fat significantly affected hexanal ( p 0.02), heptanal ( p 0.05) and total aldehyde content ( p 0.02), with those pigs fed a diet rich in PUFA showing higher values. Using diets supplemented in α-tocopherol and rich in monounsaturated fatty acids seemed adequate dietary strategies for feeding Iberian hams reared indoors.

Dietary fat composition and cardiovascular disease

2006 ◽  
Vol 3 (2) ◽  
pp. 13-22
Author(s):  
Anne M. Minihane
Keyword(s):  
Cardiovascular Disease ◽  
Dietary Fat ◽  
Fat Composition

Influence of dietary fat composition on development of insulin resistance in rats. Relationship to muscle triglyceride and omega-3 fatty acids in muscle phospholipid

Diabetes ◽  
1991 ◽  
Vol 40 (2) ◽  
pp. 280-289 ◽  
Author(s):  
L. H. Storlien ◽  
A. B. Jenkins ◽  
D. J. Chisholm ◽  
W. S. Pascoe ◽  
S. Khouri ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Fatty Acids ◽  
Dietary Fat ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Muscle Phospholipid ◽  
Fat Composition ◽  
Muscle Triglyceride

Dietary Fat and Vitamin E in Prostate Cancer Risk Among African Americans and West Africans: A Case-Control Study

2005 ◽  
Author(s):  
Flora A. Ukoli ◽  
Ernest Smith ◽  
Alecia Malin ◽  
Barbara Zhao ◽  
Usifo Osime ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Vitamin E ◽  
African Americans ◽  
Cancer Risk ◽  
Dietary Fat ◽  
Case Control Study ◽  
Prostate Cancer Risk ◽  
Case Control ◽  
West Africans ◽  
Control Study

scholarly journals Effect of Dietary Fat Quality and Vitamin E on the Antioxidant Potential of Pigs

1983 ◽  
Vol 24 (2) ◽  
pp. 135-147 ◽  
Author(s):  
P. Thode Jensen ◽  
H. E. Nielsen ◽  
V. Danielsen ◽  
T. Leth
Keyword(s):  
Vitamin E ◽  
Dietary Fat ◽  
Antioxidant Potential ◽  
Fat Quality

scholarly journals Effects of dietary fat composition on the Ehrlich ascites tumor fluid lipoproteins.

1978 ◽  
Vol 19 (4) ◽  
pp. 457-466
Author(s):  
S N Mathur ◽  
A A Spector
Keyword(s):  
Dietary Fat ◽  
Ehrlich Ascites Tumor ◽  
Ascites Tumor ◽  
Ehrlich Ascites ◽  
Fat Composition
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