Strategies to achieve a healthy diet and health: reduction of trans fat and saturated fatty acids

Author(s):  
Diana Gluhak Spajić
Author(s):  
B. Indu ◽  
H.M. Jayaprakasha

Milk has been known as nature’s most complete food for millennia, playing currently an important role in the diet of over six billion people in the world (Górska et al., 2019). They are daily consumption foodstuffs, considered as important source of energy and of a variety of bioactive substances positively associated with human health, such as proteins and peptides, oligosaccharides, lipids, minerals and vitamins. Milk fat is the costliest component and is mainly composed of triacylglycerols (~98%). The high concentration of saturated fatty acids (mainly that of palmitic, myristic and lauric acids) in the milk’s lipid fraction has generated some concern, because of their negative effects on human health, especially in relation with the increased risk of cardiovascular diseases (Lordan et al., 2018). However, milk’s lipid fraction also contains mono and polyunsaturated fatty acids, such as oleic acid (C18:1 cis-9), linoleic acid and certain fatty acids with trans configuration that own immense health benefits. These trans fats are naturally present in milk. Fatty acids that contain conjugated trans double bonds are considered as a separate entity and can be called as Natural Trans Fat such as conjugated linoleic acid. The review aims on highlighting the isomers of CLA in milk, factors influencing CLA content, the health benefits, presence of CLA in dairy products and the aspects in designing CLA enriched milk fat concerning nutrition and health.


2021 ◽  
Vol 17 (6) ◽  
pp. 477-481
Author(s):  
S.M. Koval ◽  
L.A. Rieznik ◽  
T.G. Starchenko ◽  
M.Yu. Penkova ◽  
D.K. Miloslavsky ◽  
...  

Background. Currently, there is a significant increase in the percentage of women with arterial hypertension (AH) and abdominal obesity (AO), which is largely due to violations of the healthy eating norms. Therefore, the problem of studying the nutritional characteristics of women with AH in combination with AO requires further research. The study was aimed to investigate the nutritional characteristics of female patients (residents of Ukraine) with arterial hypertension and abdominal obesity. Materials and methods. We examined 75 female patients (residents of Ukraine) with AH stage II, 2–3 degrees, aged from 40 to 59 years (40 women with AO (I–II degrees) and 35 women with normal body weight (NBW). All patients underwent a routine examination. The peculiarities of the nutrition of the patients were analyzed using the questionnaire “Diary of daily nutrition”. The data obtained were analyzed using the SPSS 19 computer program for Windows XP. Results. In the group of women with AH and AO, in the vast majority of individuals (73–100 %), the diet did not meet the recommendations of a healthy diet. In the group of women with AH and NBW, the dietary pattern did not meet the recommendations of a healthy diet only in one-third of the individuals. The daily diet of women with AH and AO differed from that of women with AH and NBW by a significantly higher energy value of food, a higher frequency of meals in the evening, a higher intake of fats (including saturated fatty acids and trans-unsaturated fatty acids), carbohydrates (especially monosaccharides), and less dietary fiber intake. In both groups of women, the habit of adding salt to food was revealed, but only in the third of the individuals. Conclusions. Significant violations of the healthy eating norms were found in women with AH, which were much more pronounced in women with AO that must be taken into account when developing optimal schemes for correcting the diet in these patients.


Blood ◽  
2014 ◽  
Vol 124 (21) ◽  
pp. 4112-4112
Author(s):  
Lisa J Robinson ◽  
Janelle R Zacherl ◽  
Stephanie J Mihalik ◽  
Irina L. Tourkova ◽  
Claudette M St Croix ◽  
...  

Abstract Atherosclerosis, through its sequelae of heart disease, stroke and peripheral vascular disease, underlies substantial human morbidity and mortality. The incidence of atherosclerosis increased markedly over the last century paralleling the increase in fat, particularly saturated fat, in the modern diet. Furthermore, artificial hydrogenation of saturated fats, originally introduced to provide a ‘healthier’ dietary substitute, resulted in consumption of non-physiological trans fatty acids that are themselves now strongly linked to the development of atherosclerosis. A major cellular target for the negative effects of fatty acids in the vasculature appears to be the macrophage, which through actions including the production of inflammatory cytokines, plays a central role of the pathophysiology of atherosclerosis. Despite the importance of these effects, our understanding of the fundamental molecular changes that underlie the negative effects of fatty acids, and especially trans fatty acids, remains fragmentary. In previous work we showed that prolonged exposure of human macrophages to the 18 carbon trans-monoenoic fatty acid elaidic acid impaired lipid metabolism, partially blocking beta-oxidation and thereby altering cellular lipid composition. To determine the functional consequences of this alteration in cellular lipids, we next examined changes in macrophage gene expression. Primary human macrophages derived from peripheral blood monocytes were treated with the cis fatty acid oleate or the trans fat elaidate for 44 hours, and gene expression was evaluated using the affymetrix gene array, with significant differences confirmed by real time quantitative PCR. Expression of genes linked directly to lipid metabolism differed, as expected, but the most striking differences between cis and trans fatty acid treated macrophages were in their expression of regulators of zinc homeostasis. In particular, there was a marked divergence in expression levels for metallothioneins, the zinc binding proteins which regulate intracellular zinc levels: metallothionein expression was consistently lower in the elaidate-treated macrophages. In contrast, the zinc transporter SLC39A10 was significantly upregulated in macrophages by exposure to the trans but not the cis fatty acid. SLC39A10 mediates uptake of extracellular zinc by cells and its release from organellar stores; its effects are opposed by SLC30, which export zinc from the cytosol but were not induced by exposure to elaidate. These results suggested that trans fats would increase zinc activity in macrophages. To test this we used the fluorescent zinc indicator FluoZin3 (N-(carboxymethyl)-N-[2-[2-[2(carboxymethyl)amino]-5-(2,7,-difluoro-6-hydroxy-3-oxo-3H-xanthen-9-yl)phenoxy]ethoxy]-4-methoxyphenyl]glycine). These studies confirmed that macrophages exposed to elaidate showed increased intracellular Zn2+, compared to both untreated or oleate-treated macrophages. Furthermore, the increase in zinc activity was associated with activation of the NFkB signaling pathway: macrophages treated with elaidic acid showed prominent nuclear translocation of NFkB p65, and the effect was abrogated by cotreatment with the zinc chelator TPEN. We next compared the effects of the trans fat with those of saturated fatty acids. Macrophages exposed to stearate or palmitate showed a milder and delayed increase in metallothionein expression, compared to those treated with oleate, but, like oleate, stearate and palmitate had no effect on the expression of zinc transporters. Studies using FluoZin3 showed a mild early increase in cytosolic Zn2+ following stearate or palmitate treatment, but at the later time points, when metallothionein expression was increased by the saturated fatty acids as well as by oleate, zinc activity returned to baseline. Only elaidic acid, which upregulated the zinc transporter, produced a sustained increase in intracellular macrophage Zn2+. Stearate and palmitate also stimulated early translocation of NFkB to the nucleus. These results suggest that trans fatty acids, while mimicking some activation pathways stimulated by the saturated fatty acids, exert distinct effects through sustained alterations in zinc regulatory proteins that promote elevated intracellular Zn2+. Disclosures No relevant conflicts of interest to declare.


2017 ◽  
Vol 43 (3-4) ◽  
pp. 215-227 ◽  
Author(s):  
Agnes A.M. Berendsen ◽  
Jae H. Kang ◽  
Ondine van de Rest ◽  
Nicole Jankovic ◽  
Ellen Kampman ◽  
...  

Aim: To examine the association between a healthy diet, assessed by the Healthy Diet Indicator (HDI), and cognitive decline in older adults. Methods: Data from 21,837 participants aged ≥55 years from 3 cohorts (Survey in Europe on Nutrition and the Elderly, a Concerted Action [SENECA], Rotterdam Study [RS], Nurses' Health Study [NHS]) were analyzed. HDI scores were based on intakes of saturated fatty acids, polyunsaturated fatty acids, mono- and disaccharides, protein, cholesterol, fruits and vegetables, and fiber. The Telephone Interview for Cognitive Status in NHS and Mini-Mental State Examination in RS and SENECA were used to assess cognitive function from multiple repeated measures. Using multivariable-adjusted, mixed linear regression, mean differences in annual rates of cognitive decline by HDI quintiles were estimated. Results: Multivariable-adjusted differences in rates in the highest versus the lowest HDI quintile were 0.01 (95% CI -0.01, 0.02) in NHS, 0.00 (95% CI -0.02, 0.01) in RS, and 0.00 (95% CI -0.05, 0.05) in SENECA with a pooled estimate of 0.00 (95% CI -0.01, 0.01), I2 = 0%. Conclusions: A higher HDI score was not related to reduced rates of cognitive decline in European and American older adults.


Author(s):  
Aishath Naila ◽  
Raheema Abdul Raheem ◽  
Aishath Shaheen Ismail

Background: Consumption of food high in saturated and trans fatty acids is a risk factor associated with non-communicable diseases such as overweight, obesity and cardiovascular diseases. Till to-date, no study has been carried out to analyze fatty acid contents in the food products available in the Maldives markets. Aims and objectives: The aim of this study was to assess the fatty acid contents in the food products available in the Maldives supermarkets that are both locally produced and imported into the country. The objective of the study was to collect local and imported food products from the three island markets of the Maldives (Hdh Kulhudhufuish, Naviyani Fuvahmulah and Male’), and analyze the collected food samples for fatty acid composition. Methods: A purposive sampling was used to collect fatty food products from the markets of three major islands of the Maldives, Male’, Kulhudhufushi and Fuvahmulah. Total 180 samples were collected and analysed in an accredited laboratory situated in Sri-Lanka, SGS Lanka Laboratory Pvt Ltd. Results: The results revealed that 92% of the analyzed products did not detect trans fat and only 7% of the product contained trans fat in the range between <1 to 1.64%. The lowest and highest saturated fatty acids found were in Gulab jamun (0.18 ± 0.03%) and GRB Ghee (62.26 ± 0.68%), respectively. The total fat, mono unsaturated fatty acids, and polyunsaturated fatty acids ranged between 0.45 ± 0.07% to 99.9 ± 0.00%, 0.075 ± 0.01% to 73.58 ± 1.08%, and 0.02 ± 0% to 57.04 ± 0.16%, respectively. Conclusion: The food products available in the Maldives supermarkets contained polyunsaturated fatty acids and monounsaturated fatty acids, which are healthy for the human body. However, the food products also contained saturated fatty acids and trans fats, which may contribute to non-communicable diseases in excess consumption. However, the finding of this study did not provide the total intake of trans fat and saturated fatty acids by individuals. Thus, it is recommended to conduct a dietary survey to assess the fatty acid intake level of the population and to develop and regulate the dietary guidelines based on the dietary survey findings. Based on the findings of this study, it is suggested to conduct awareness programs on the importance of reducing the consumption of trans fats and saturated fatty acids.


1995 ◽  
Vol 73 (02) ◽  
pp. 239-242 ◽  
Author(s):  
E M Bladbjerg ◽  
T Tholstrup ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen

SummaryThe mechanisms behind dietary effects on fasting coagulant activity of factor VII (FVII: C) are not clarified. In the present study of 15 young volunteers, two experimental diets differing in composition of saturated fatty acids (C18:0 [diet S] or C12:0 + C14:0 [diet ML]) were served for 3 weeks each. Fasting blood samples were collected before and after the dietary regimen and analysed for triglycerides, FVII:C, and protein concentrations of FVII, FII, FX, protein C, CRP, albumin, fibrinogen, and F1+2. FVII:C was significantly reduced on diet S compared with diet ML. This was accompanied by a decrease in FVII protein, F1+2 and the vitamin K-dependent proteins FII, FX, and protein C. In contrast, no changes were observed in triglycerides, FVII:C/FVII: Ag, albumin and CRP. Fibrinogen was increased on diet S compared with diet ML. Our findings suggest that the change in fasting FVII:C was part of a general change in concentrations of vitamin K-dependent proteins.


1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.


2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.


2014 ◽  
Vol 23 (1) ◽  
pp. 33
Author(s):  
Nathalia Liberato Nascimento ◽  
Iwyson Henrique Fernandes da Costa ◽  
Rivelilson Mendes de Freitas

The objective of this study was to conduct a review about the nutritional aspects and their influences on the pathophysiology of Alzheimer’s disease. The review describes the pathophysiology of Alzheimer’s disease, the generally indicated diets, and the nutritional factors that may aggravate the disease based on a literature review using the following keywords in English and Portuguese: “Alzheimer’s disease”, “physiopathology”, “nutritional aspects”, and “antioxidants”. A total of 100 articles were found, 48 in Lilacs and 52 in MedLine, but only 54 articles were selected for the review. The use of antioxidants as free radical scavengers is generally indicated in diets for Alzheimer’s patients. Studies also suggest that caffeine, vitamin B12, and folic acid have neuroprotective effects. Cohort studies found that a high intake of saturated fatty acids and obesity increase the risk of Alzheimer’s disease. People with Alzheimer’s disease should avoid diets high in carbohydrates and saturated fats, and prefer foods high in antioxidants.Keywords: Alzheimer disease; Antioxidants; Neurophysiology; Review literture as topic.


2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 


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