Saturated fat intake of elderly women reflects perceived changes in their intake of foods high in saturated fat and complex carbohydrate

The population of the elderly people is increasing from time to time and there is a change in the diseases pattern from infectious diseases to degenerative diseases. One of degenerative diseases that frequently occur in the elderly people is an increased blood pressure or hypertension. This study aims to determine the relationship between saturated fat intake and blood pressure in elderly women. This type of research was quantitative using a cross sectional approach. Samples were taken with a total sampling technique of 40 subjects. Processing data was using The Pearson correlation test. Based on the results of the analysis test, there was no relations between saturated fat intake with systolic blood pressure and diastolic blood pressure (p-value=0,183 and 0,333). This was because many factors affect blood pressure. The conclusion of this study was that there was no relationship between saturated fat intake with systolic blood pressure and diastolic blood pressure.

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Dietary saturated fat intake and atherosclerotic vascular disease mortality in elderly women: a prospective cohort study

American Journal of Clinical Nutrition ◽

10.3945/ajcn.114.102392 ◽

2015 ◽

Vol 101 (6) ◽

pp. 1263-1268 ◽

Cited By ~ 20

Author(s):

Lauren C Blekkenhorst ◽

Richard L Prince ◽

Jonathan M Hodgson ◽

Wai H Lim ◽

Kun Zhu ◽

...

Keyword(s):

Cohort Study ◽

Vascular Disease ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Elderly Women ◽

Saturated Fat ◽

Fat Intake ◽

Atherosclerotic Vascular Disease ◽

Disease Mortality ◽

Saturated Fat Intake

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Dietary Fat Intake and Risk of Alzheimer’s Disease and Dementia: A Meta-Analysis of Cohort Studies

Current Alzheimer Research ◽

10.2174/1567205015666180427142350 ◽

2018 ◽

Vol 15 (9) ◽

pp. 869-876 ◽

Cited By ~ 12

Author(s):

Yue Ruan ◽

Jun Tang ◽

Xiaofei Guo ◽

Kelei Li ◽

Duo Li

Keyword(s):

Cohort Studies ◽

Dietary Fat ◽

Prospective Cohort ◽

Meta Analysis ◽

Saturated Fat ◽

Fat Intake ◽

Prospective Cohort Studies ◽

Dietary Fat Intake ◽

Dementia Risk ◽

Saturated Fat Intake

Background: Epidemiological studies showed that dietary fat intake is associated with Alzheimer’s disease (AD) and dementia risk, however, the association remain inconsistent. This metaanalysis aimed to systematically examine the association of dietary fat intake with AD and dementia risk. Methods: We have systematically searched PubMed, Embase and the Cochrane Library up to May 1st 2017. Prospective cohort studies were included if they reported on the association of dietary fat intake with AD and dementia risk. Multivariate-adjusted relative risks (RRs) for the highest versus lowest category were pooled by using a random-effects model. Results: A total of 8630 participants and 633 cases from four independent prospective cohort studies were included in the present meta-analysis. A higher dietary saturated fat intake was significantly associated with an increased risk of 39% and 105% for AD (RR: 1.39; 95% CI: 1.00, 1.94) and dementia (RR: 2.05; 95% CI: 1.06, 3.98), respectively. Dose-response analysis indicated a 4 g/day increment of saturated fat intake was related to 15% higher risk of AD (RR: 1.15; 95% CI: 1.01, 1.31). However, there was no significant association found between dietary intake of total, monounsaturated, polyunsaturated fat and AD or dementia risk. Conclusions: This meta-analysis provides significant evidence of positive association between higher saturated fat intake and AD and dementia risk.

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Changes in blood lipid concentrations associated with changes in intake of dietary saturated fat in the context of a healthy low-carbohydrate weight-loss diet: a secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) trial

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqy305 ◽

2019 ◽

Vol 109 (2) ◽

pp. 433-441 ◽

Cited By ~ 5

Author(s):

Cynthia W Shih ◽

Michelle E Hauser ◽

Lucia Aronica ◽

Joseph Rigdon ◽

Christopher D Gardner

Keyword(s):

Weight Loss ◽

Lipid Profile ◽

Secondary Analysis ◽

Saturated Fat ◽

Blood Lipid ◽

Carbohydrate Intake ◽

Fat Intake ◽

Weight Loss Diet ◽

Low Carbohydrate ◽

Saturated Fat Intake

ABSTRACTBackgroundFor low-carbohydrate diets, a public health approach has focused on the replacement of carbohydrates with unsaturated fats. However, little research exists on the impacts of saturated fat intake on the lipid profile in the context of whole-food-based low-carbohydrate weight-loss diets.ObjectivesThe primary aim of this secondary analysis of the DIETFITS weight loss trial was to evaluate the associations between changes in percentage of dietary saturated fatty acid intake (%SFA) and changes in low-density lipoproteins, high-density lipoproteins, and triglyceride concentrations for those following a healthy low-carbohydrate (HLC) diet. The secondary aim was to examine these associations specifically for HLC dieters who had the highest 12-month increases in %SFA.MethodsIn the DIETFITS trial, 609 generally healthy adults, aged 18–50 years, with body mass indices of 28–40 kg/m2 were randomly assigned to a healthy low-fat (HLF) or HLC diet for 12 months. In this analysis, linear regression, both without and with adjustment for potential confounders, was used to measure the association between 12-month change in %SFA and blood lipids in 208 HLC participants with complete diet and blood lipid data.ResultsParticipants consumed an average of 12–18% of calories from SFA. An increase of %SFA, without significant changes in absolute saturated fat intake, over 12 months was associated with a statistically significant decrease in triglycerides in the context of a weight-loss study in which participants simultaneously decreased carbohydrate intake. The association between increase in %SFA and decrease in triglycerides was no longer significant when adjusting for 12-month change in carbohydrate intake, suggesting carbohydrate intake may be a mediator of this relationship.ConclusionsThose on a low-carbohydrate weight-loss diet who increase their percentage intake of dietary saturated fat may improve their overall lipid profile provided they focus on a high-quality diet and lower their intakes of both calories and refined carbohydrates. This trial was registered at clinicaltrials.gov as NCT01826591.

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