scholarly journals Dietary fat intake and risk of disabling hearing impairment: a prospective population-based cohort study

2021 ◽  
Author(s):  
Humberto Yévenes-Briones ◽  
Francisco Félix Caballero ◽  
Ellen A. Struijk ◽  
Alberto Lana ◽  
Fernando Rodríguez-Artalejo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cohort Study ◽  
Hearing Impairment ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Population Based ◽  
Dietary Fats ◽  
Hearing Function ◽  
Total Fat

Abstract Purpose To examine the associations of specific dietary fats with the risk of disabling hearing impairment in the UK Biobank study. Methods This cohort study investigated 105,592 participants (47,308 men and 58,284 women) aged ≥ 40 years. Participants completed a minimum of one valid 24-h recall (Oxford Web-Q). Dietary intake of total fatty acids, polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA), and monounsaturated fatty acids (MUFA) was assessed at baseline. Functional auditory capacity was measured with a digit triplet test (DTT), and disabling hearing impairment was defined as a speech reception threshold in noise > − 3.5 dB in any physical exam performed during the follow-up. Results Over a median follow-up of 3.2 (SD: 2.1) years, 832 men and 872 women developed disabling hearing impairment. After adjustment for potential confounders, including lifestyles, exposure to high-intensity sounds, ototoxic medication and comorbidity, the hazard ratios (HRs), and 95% confidence interval (CI) of disabling hearing function, comparing extreme quintiles of intakes were 0.91 (0.71–1.17) for total fat, 1.09 (0.83–1.44) for PUFA, 0.85 (0.64–1.13) for SFA and 1.01 (0.74–1.36) for MUFA among men. Among women, HRs comparing extreme intakes were 0.98 (0.78–1.24) for total fat, 0.69 (0.53–0.91) for PUFA, 1.26 (0.96–1.65) for SFA, and 0.91 (0.68–1.23) for MUFA. Replacing 5% of energy intake from SFA with an equivalent energy from PUFA was associated with 25% risk reduction (HR: 0.75; 95% CI: 0.74–0.77) among women. Conclusions PUFA intake was associated with decreased risk of disabling hearing function in women, but not in men.

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals UK Food Standards Agencycis-monounsaturated fatty acid workshop report

2002 ◽  
Vol 88 (1) ◽  
pp. 99-104 ◽  
Author(s):  
Peter Sanderson ◽  
Jason M. R. Gill ◽  
Chris J. Packard ◽  
Thomas A. B. Sanders ◽  
Bengt Vessby ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Future Research ◽  
Fat Intake ◽  
Multi Centre Study ◽  
Beneficial Effects ◽  
Chd Risk ◽  
Food Standards ◽  
Total Fat

The UK Food Standards Agency convened a group of expert scientists to review current research investigating the optimal dietary intake forn-9cis-monounsaturated fatty acids (MUFA). The aim was to review the mechanisms underlying the reported beneficial effects of MUFA on CHD risk, and to establish priorities for future research. The issue of optimal MUFA intake is contingent upon optimal total fat intake; however, there is no consensus of opinion on what the optimal total fat intake should be. Thus, it was recommended that a large multi-centre study should look at the effects on CHD risk of MUFA replacement of saturated fatty acids in relation to varying total fat intakes; this study should be of sufficient size to take account of genetic variation, sex, physical activity and stage of life factors, as well as being of sufficient duration to account for adaptation to diets. Recommendations for studies investigating the mechanistic effects of MUFA were also made. Methods of manipulating the food chain to increase MUFA at the expense of saturated fatty acids were also discussed.

scholarly journals Parental death from cardiovascular disease and dietary habits in an elderly group

1994 ◽  
Vol 71 (2) ◽  
pp. 259-270 ◽  
Author(s):  
Rosa M. Ortega ◽  
Pedro Andres ◽  
Matilde Azuela ◽  
Alfonso Encinas-Sotillos ◽  
Maria Jesus Gaspar
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Parental Death ◽  
Monounsaturated Fatty Acids ◽  
Point Of View ◽  
Parental History ◽  
History Of ◽  
Total Fat

The present study examines the influence of parental history of death from cardiovascular disease on dietary habits and nutritional status of a group of seventy-two Spanish elderly. Those with at least one parent who had died of cardiovascular disease (43·1% of the cases) had higher diastolic blood pressure (P< 0·05) and nutrient intakes less favourable from the cardiovascular risk point of view than those whose parents died of other causes. Descendants whose parents died of cardiovascular disease had higher total fat, animal fat, saturated fatty acids, myristic acid and palmitic acid intakes and a lower monounsaturated fatty acids: saturated fatty acids value than descendants of those who died from other causes (allP< 0·05).

scholarly journals Adherence to Mediterranean Diet and Its Associations With Circulating Cytokines, Musculoskeletal Health and Incident Falls in Community-Dwelling Older Men

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 6-6
Author(s):  
Mavil May Cervo ◽  
David Scott ◽  
Markus Seibel ◽  
Robert Cumming ◽  
Vasi Naganathan ◽  
...  
Keyword(s):  
Bone Mineral Density ◽  
Fatty Acids ◽  
Mediterranean Diet ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Older Men ◽  
Community Dwelling ◽  
Musculoskeletal Health ◽  
Mineral Density

Abstract Objectives Mediterranean dietary patterns may exert favorable effects on various health conditions. This study aimed to determine associations of adherence to Mediterranean diet with circulating cytokine levels, musculoskeletal health and incident falls in community-dwelling older men. Methods Seven hundred ninety-four (794) community-dwelling men with mean age 81.1 ± 4.5 years, who participated in the five-year follow-up of the Concord Health and Ageing in Men Project (CHAMP) were included in the cross-sectional analysis, and 616 attended follow-up three years later. Adherence to Mediterranean diet was assessed using MEDI-LITE (literature-derived Mediterranean diet) score which was derived using a validated diet history questionnaire. Twenty-four evaluable circulating cytokines were analyzed using Bio-Plex Pro Human Cytokine 27-plex Assay kit. Appendicular lean mass (ALM) and bone mineral density (BMD) were measured using dual-energy x-ray absorptiometry (DXA). Three-year changes in gait speed and hand grip strength were assessed by walking a 6-meter course and using a dynamometer respectively. Incident falls over three years were determined through telephone interviews every four months. Results A higher MEDI-LITE score, indicating greater adherence to Mediterranean diet, was associated with higher appendicular lean mass adjusted for body mass index (ALMBMI) (β: 0.004 kg/kg/m2; 95% CI: 0.000, 0.008), and lower serum interleukin-7 (IL-7) (β: −0.017 pg/mL; 95% CI: −0.031, −0.003), and incident falls rates (IRR: 0.94; 95% CI: 0.89, 0.99). Higher consumption of monounsaturated fatty acids (IRR: 0.76; 95% CI: 0.59, 0.98) and monounsaturated fatty acids to saturated fatty acids ratio (IRR: 0.72; 95% CI: 0.57, 0.90) were associated with 24%, and 28% lower falls risk in older men respectively. MEDI-LITE scores were not associated with bone mineral density or physical function parameters. Conclusions Adherence to a Mediterranean diet is associated with higher ALMBMI, lower levels of serum IL-7, and fewer falls in community-dwelling older men. Monounsaturated and saturated fatty acids were the most important contributors to the association between Mediterranean diet and falls risk. Funding Sources The CHAMP study is funded by the National Health and Medical Research Council of Australia, and the Ageing and Alzheimer's Institute.

scholarly journals Macronutrient Intake in Relation to Migraine and Non-Migraine Headaches

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1309 ◽  
Author(s):  
Valentina Andreeva ◽  
Fabien Szabo de Edelenyi ◽  
Nathalie Druesne-Pecollo ◽  
Mathilde Touvier ◽  
Serge Hercberg ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Population Based ◽  
Self Report ◽  
Macronutrient Intake ◽  
Total Carbohydrate ◽  
Migraine Headaches ◽  
Total Fat ◽  
Gender Specific

We investigated the association of mean daily macronutrient intake with migraine and non-migraine headaches. This cross-sectional study included 8042 men and 23,728 women from the ongoing population-based NutriNet-Santé e-cohort. Headache status was assessed via an online self-report questionnaire (2013–2016). Migraine was defined using established criteria and dietary macronutrient intake was estimated via ≥3 24 h dietary records. Mean daily intake (g/day) of carbohydrates (simple, complex, and total), protein, and fat (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, and total) were the main exposure variables. Adjusted gender-specific analysis of variance (ANOVA) models were fit. Presence of migraines was noted in 9.2% of men (mean age = 54.3 ± 13.3 years) and 25.7% of women (mean age = 49.6 ± 12.8 years). In adjusted models, we observed (1) somewhat lower protein (p < 0.02) and higher total fat (p < 0.01) intake among male migraineurs compared with males without headaches and those with non-migraine headaches; (2) somewhat higher total fat (p < 0.0001) and total carbohydrate intake (p < 0.05) among female migraineurs compared with females without headaches and those with non-migraine headaches. The findings, which provide preliminary support for modest gender-specific differences in macronutrient intake by migraine status, merit confirmation in different population-based settings, as well as longitudinally, and could help to inform future dietary interventions in headache prevention.

scholarly journals Dietary Fatty Acids, Macronutrient Substitutions, Food Sources and Incidence of Coronary Heart Disease: Findings From the EPIC‐CVD Case‐Cohort Study Across Nine European Countries

2021 ◽  
Author(s):  
Marinka Steur ◽  
Laura Johnson ◽  
Stephen J. Sharp ◽  
Fumiaki Imamura ◽  
Ivonne Sluijs ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Cohort Study ◽  
Heart Disease ◽  
Polyunsaturated Fatty Acids ◽  
Energy Intake ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Food Sources

Background There is controversy about associations between total dietary fatty acids, their classes (saturated fatty acids [SFAs], monounsaturated fatty acids, and polyunsaturated fatty acids), and risk of coronary heart disease (CHD). Specifically, the relevance of food sources of SFAs to CHD associations is uncertain. Methods and Results We conducted a case‐cohort study involving 10 529 incident CHD cases and a random subcohort of 16 730 adults selected from a cohort of 385 747 participants in 9 countries of the EPIC (European Prospective Investigation into Cancer and Nutrition) study. We estimated multivariable adjusted country‐specific hazard ratios (HRs) and 95% CIs per 5% of energy intake from dietary fatty acids, with and without isocaloric macronutrient substitutions, using Prentice‐weighted Cox regression models and pooled results using random‐effects meta‐analysis. We found no evidence for associations of the consumption of total or fatty acid classes with CHD, regardless of macronutrient substitutions. In analyses considering food sources, CHD incidence was lower per 1% higher energy intake of SFAs from yogurt (HR, 0.93 [95% CI, 0.88–0.99]), cheese (HR, 0.98 [95% CI, 0.96–1.00]), and fish (HR, 0.87 [95% CI, 0.75–1.00]), but higher for SFAs from red meat (HR, 1.07 [95% CI, 1.02–1.12]) and butter (HR, 1.02 [95% CI, 1.00–1.04]). Conclusions This observational study found no strong associations of total fatty acids, SFAs, monounsaturated fatty acids, and polyunsaturated fatty acids, with incident CHD. By contrast, we found associations of SFAs with CHD in opposite directions dependent on the food source. These findings should be further confirmed, but support public health recommendations to consider food sources alongside the macronutrients they contain, and suggest the importance of the overall food matrix.

scholarly journals Dietary Intake of Fatty Acids, Total Cholesterol, and Stomach Cancer in a Chinese Population

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1730 ◽  
Author(s):  
Yu-Hui Zhu ◽  
Somee Jeong ◽  
Ming Wu ◽  
Zi-Yi Jin ◽  
Jin-Yi Zhou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Total Cholesterol ◽  
Stomach Cancer ◽  
Dietary Intervention ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Population Based ◽  
Continuous Variable ◽  
Dietary Factors ◽  
Dietary Fatty Acids

To investigate the associations between dietary fatty acids and cholesterol consumption and stomach cancer (SC), we analyzed data from a population-based case-control study with a total of 1900 SC cases and 6532 controls. Dietary data and other risk or protective factors were collected by face-to-face interviews in Jiangsu Province, China, from 2003 to 2010. Adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using multiple unconditional logistic regression models and an energy-adjusted method. The joint associations between dietary factors and known risk factors on SC were examined. We observed positive associations between dietary saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and total cholesterol and the development of SC, comparing the highest versus lowest quarters. Increased intakes of dietary SFAs (p-trend = 0.005; aOR, 1.11; 95% CI, 1.01–1.22 with a 7 g/day increase as a continuous variable) and total cholesterol (p-trend < 0.001; aOR, 1.13; 95% CI, 1.06–1.22 with a 250 mg/day increase as a continuous variable) were monotonically associated with elevated odds of developing SC. Our results indicate that dietary SFAs, MUFAs, and total cholesterol are associated with stomach cancer, which might provide a potential dietary intervention for stomach cancer prevention.

scholarly journals Nutrition for Hypercholesterolemic Children

2018 ◽  
Vol 08 (01) ◽  
pp. e106-e112
Author(s):  
Benjamín Martín-Martínez ◽  
María López-Liñán
Keyword(s):  
Fatty Acids ◽  
Fruits And Vegetables ◽  
Pediatric Population ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Calorie Intake ◽  
Dietary Recommendations ◽  
Cholesterol Intake ◽  
Skimmed Milk ◽  
Total Fat

AbstractIn the diet of hypercholesterolemic children, 10 to 18% of the total calorie intake should be protein, 50 to 60% carbohydrates, and 30% lipids, of which less than 10% should be saturated fatty acids, between 7 and 10% should be polyunsaturated fatty acids, and 10 to 20% should be monounsaturated fatty acids. Cholesterol intake should not exceed 300 mg/dL, and an adequate fiber intake of 8 to 28 g/day, according to the child's age, should be ensured. If a child is obese or overweight, the aim of the initial treatment should be to normalize weight through improved lifestyle habits, dietary recommendations, and increased physical activity. The healthy diet for cardiovascular disease prevention is similar to that advised for a healthy pediatric population: (1) reduced total fat intake, such as through eating less red meat and sausages and choosing skimmed milk, butter, skimmed-milk cheese, lean meat, skinless chicken, and rabbit, cooked using simple cooking processes; (2) increased intake of monounsaturated and polyunsaturated oils, such as fish oil and olive oil; (3) reduced cholesterol intake, such as through the reduced consumption of eggs, viscera, and industrial bakery products; and (4) higher intake of fish and complex carbohydrates, such as pasta, pulses, and whole-grain bread. In addition, fruits and vegetables should be recommended for their fiber, vitamins, minerals, and trace elements. The recommended culinary preparation is to grill, steam, or bake food and to avoid frying, especially with butter or animal fat, and to give preference to oils based on monounsaturated fats, such as olive and sunflower oil.

scholarly journals Her-2 Breast Cancer Outcomes Are Mitigated by Consuming n-3 Polyunsaturated, Saturated, and Monounsaturated Fatty Acids Compared to n-6 Polyunsaturated Fatty Acids

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3901
Author(s):  
Lyn M. Hillyer ◽  
Barbora Hucik ◽  
Enzo M. Baracuhy ◽  
Zhen Lin ◽  
William J. Muller ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fats ◽  
Mammary Tumour ◽  
Safflower Oil ◽  
Breast Cancer Outcomes ◽  
General Order ◽  
Oil Plant

Lifestyle habits, such as the consumption of a healthy diet, may prevent up to 30–50% of breast cancer (BC) cases. Dietary fats are of specific interest, as research provides strong evidence regarding the association of dietary fats and BC. However, there is limited research on the role of different types of fats including polyunsaturated (PUFA), monounsaturated (MUFA), and saturated fatty acids (SFA). The objective of this study was to determine the effects of lifelong exposure to various dietary fats on mammary tumour development over a 20-week period. Female heterozygous MMTV-neu (ndl) YD5 mouse models were fed five maternal diets containing (1) 10% safflower oil (n-6 PUFA, control), (2) 3% menhaden oil + 7% safflower oil (marine n-3 PUFA, control), (3) 3% flaxseed + 7% safflower oil (plant-based n-3 PUFA), (4) 10% olive oil (MUFA), or (5) 10% lard (SFA). The primary measures, tumour latency, volume, and multiplicity differed by diet treatment in the following general order, n-6 PUFA > plant n-3 PUFA, SFA, MUFA > marine n-3 PUFA. Overall, these findings show that the quality of the diet plays a significant role influencing mammary tumour outcomes.

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