scholarly journals Tree nuts and the lipid profile: a review of clinical studies

2006 ◽  
Vol 96 (S2) ◽  
pp. S68-S78 ◽  
Author(s):  
Amy E. Griel ◽  
Penny M. Kris-Etherton
Keyword(s):  
Ldl Cholesterol ◽  
Unsaturated Fatty Acids ◽  
Saturated Fat ◽  
Healthy Foods ◽  
Cvd Risk ◽  
Cholesterol Lowering ◽  
Tree Nuts ◽  
Unsaturated Fat ◽  
Lipids And Lipoproteins ◽  
Fat Diets

Tree nuts have a fatty acid profile that favourably affects blood lipids and lipoproteins. They are low in saturated fat and high in unsaturated fatty acids and are rich sources of other nutrients. An extensive database consistently shows total and LDL cholesterol-lowering effects of diets low in saturated fat and cholesterol and high in unsaturated fat provided by a variety of tree nuts. Collectively, a summary of studies conducted to date shows that tree nuts reduce LDL cholesterol by 3–19 % compared with Western and lower-fat diets. Nuts also contain many nutrients and bioactive compounds that appear to contribute to the favourable effects on lipids and lipoproteins – these include plant sterols, dietary fibre and antioxidants. Because of their unique nutrient profile, nuts can be part of a diet that features multiple heart-healthy foods resulting in a cholesterol lowering response that surpasses that of cholesterol-lowering diets typically used to reduce CVD risk.

Abstract 186: Reduction Of High density lipoprotein Cholesterol After Successfull Dietary Intervention Is Not Accompanied By A Change In Reverse Cholesterol Transport

Circulation ◽  
2007 ◽  
Vol 116 (suppl_16) ◽  
Author(s):  
Rudolf Poledne
Keyword(s):  
Reverse Cholesterol Transport ◽  
Ldl Cholesterol ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Hdl Cholesterol ◽  
Cholesterol Concentration ◽  
Cholesterol Transport ◽  
High Cholesterol ◽  
Unsaturated Fat ◽  
Low Cholesterol

Substitution of dietary saturated fat by unsaturated fat and the reduction of dietary cholesterol intake leads to a decrease of LDL cholesterol concentration accompanied usually by a decrease of HDL cholesterol. Method: 18 young male volunteers were fed for 4 weeks either a high cholesterol saturated fat diet or low cholesterol and unsaturated fat diet in crossover design. At the end of both experimental periods, the lipoprotein concentration was determined. In addition, the reverse cholesterol transport from 14 C cholesterol labeled macrophages in tissue cultures was analyzed. Reverse cholesterol transport was calculated as the percentage of radioactivity released from pre-labeled cells to incubation media with serum of each individuals. Results: Highly significant decrease of LDL cholesterol after the unsaturated fat diet was accompanied by a significant decrease of the HDL cholesterol from 1.25 mmol/l to 1.05 mmol/l. Reverse cholesterol transport did not significantly change when the data of high cholesterol saturated fat diet (9.97 ± 1.45) and low cholesterol unsaturated fat diet (9.53 ± 1.41) were compared. There was no correlation between data of the decrease of HDL cholesterol concentration and change in reverse cholesterol transport. Conclusion: We conclude that dietary treatment by hypocholesterolemic diet accompanied by a reduction of HDL cholesterol does not lead to the decrease in reverse cholesterol transport.

scholarly journals Public health guidelines should recommend reducing saturated fat consumption as much as possible: Debate Consensus

2020 ◽  
Vol 112 (1) ◽  
pp. 25-26 ◽  
Author(s):  
Ronald M Krauss ◽  
Penny M Kris-Etherton
Keyword(s):  
Public Health ◽  
Cardiovascular Disease ◽  
General Health ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Research Needs ◽  
Cholesterol Reduction ◽  
Cvd Risk ◽  
Ongoing Debate ◽  
Fat Consumption

ABSTRACT There is ongoing debate as to whether public health guidelines should advocate reducing SFA consumption as much as possible to reduce the risk of chronic diseases, especially cardiovascular disease (CVD). In considering both sides of this question, we identified a number of points of agreement, most notably that the overall dietary patterns in which SFAs are consumed are of greater significance for cardiometabolic and general health than SFA intake alone. Nevertheless, there remained significant disagreements, centered largely on the interpretation of evidence bearing on 4 major questions: 1) does reducing dietary SFAs lower the incidence of CVD, 2) is the LDL-cholesterol reduction with lower SFA intake predictive of reduced CVD risk, 3) do dietary SFAs affect factors other than LDL cholesterol that may impact CVD risk, and 4) is there a sufficient rationale for setting a target for maximally reducing dietary SFAs? Finally, we identified specific research needs for addressing knowledge gaps that have contributed to the controversies.

scholarly journals Dietary Fat and Cardiovascular Disease: Ebb and Flow Over the Last Half Century

2019 ◽  
Vol 10 (Supplement_4) ◽  
pp. S332-S339 ◽  
Author(s):  
Alice H Lichtenstein
Keyword(s):  
Cardiovascular Disease ◽  
Systematic Reviews ◽  
American Heart ◽  
Saturated Fat ◽  
Heart Association ◽  
Polyunsaturated Fat ◽  
Cvd Risk ◽  
Unsaturated Fat ◽  
The Past ◽  
The Media

ABSTRACT Dietary modification has been the cornerstone of cardiovascular disease (CVD) prevention since the middle of the last century when the American Heart Association (AHA) first issued recommendations. For the vast majority of that time the focus has been on saturated fat, with or without concomitant guidance for total or unsaturated fat. Over the past few years there has been a renewed debate about the relation between dietary saturated fat and CVD risk, prompted by a series of systematic reviews that have come to what appears to be different conclusions. This triggered a robust discourse about this controversy in the media that in turn has led to confusion in the general public. The genesis of the different conclusions among the systematic reviews has been identified in several studies on the basis of isocaloric substitution analyses. When the data were analyzed on the basis of polyunsaturated fat replacing saturated fat, there was a positive relation between dietary saturated fat and CVD. When the data were analyzed on the basis of carbohydrate replacing saturated fat, there was a null relation between dietary saturated fat and CVD. When the substitution macronutrient was not taken into consideration, the differential effects of the macronutrient substitution went unrecognized and the relations judged as null. The lack of distinction among substituted macronutrients accounted for much of what appeared to be discrepancies. Dietary guidance consistent with replacing foods high in saturated fat with foods high in unsaturated fat, first recommended more than 50 y ago, remains appropriate to this day.

scholarly journals Public health guidelines should recommend reducing saturated fat consumption as much as possible: NO

2020 ◽  
Vol 112 (1) ◽  
pp. 19-24 ◽  
Author(s):  
Ronald M Krauss ◽  
Penny M Kris-Etherton
Keyword(s):  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Clinical Trial Data ◽  
Trial Data ◽  
Interindividual Variation ◽  
Health Impacts ◽  
Severe Restriction ◽  
Cvd Risk ◽  
Fat Consumption ◽  
Current Consumption

ABSTRACT The proposition that dietary SFAs should be restricted to the maximal extent possible (e.g., to achieve approximately half of current consumption) is based primarily on observational and clinical trial data that are interpreted as indicating a benefit of such limitation on cardiovascular disease (CVD) risk. Further support is believed to derive from the capacity of SFAs to raise LDL cholesterol, and the evidence that LDL-cholesterol lowering reduces CVD incidence. Despite their apparent merit, these arguments are flawed. In fact, although it is possible that dietary intake of SFAs has a causal role in CVD, the evidence to support this contention is inconclusive. Moreover, other considerations argue against a guideline focused primarily on limiting SFA intake, including the heterogeneity of individual SFAs, the likelihood of clinically meaningful interindividual variation in response to SFA reduction, the potential for unintended health consequences of population-wide promotion of severe restriction, and the critical differences in health impacts among individual SFA-containing foods.

Effect of temperature on preference for dietary unsaturated fatty acids in the Djungarian hamster (Phodopus sungorus)

2000 ◽  
Vol 78 (8) ◽  
pp. 1361-1368 ◽  
Author(s):  
Sara M Hiebert ◽  
Erin K Fulkerson ◽  
Kirstin T Lindermayer ◽  
Sarah D McClure
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fat ◽  
Phodopus Sungorus ◽  
Effect Of Temperature ◽  
Djungarian Hamster ◽  
Mean Body Temperature ◽  
Unsaturated Fat ◽  
Warm Environment ◽  
Short Days

Previous studies have shown that hibernators preparing for winter prefer a diet rich in unsaturated fat. This study was designed to determine if a daily heterotherm, the Djungarian hamster (Phodopus sungorus), shows a similar preference when given simultaneous access to two diets, one rich in saturated fat and the other rich in unsaturated fat. In two experiments, hamsters that had been exposed to short days for 8-10 weeks were exposed to 8°C for 10 days. When half of these animals were moved to a warm environment (26-29°C), they developed a significantly lower preference for the unsaturated diet than controls that remained at 8°C (P < 0.01). This difference in preference disappeared when the experimental group was returned to 8°C (P = 0.4). Although mean body temperature (Tb) was significantly lower (mean difference = 0.35°C) in experimental animals in the cold environment, most animals did not enter daily torpor at any time during the experiment. Together, these results suggest that the large decreases in core Tb accompanying torpor, originally assumed to necessitate the incorporation of unsaturated fatty acids into cell membranes of hibernators and daily heterotherms, are not necessary to stimulate changes in food choice.

scholarly journals Saturated- and n-6 Polyunsaturated-Fat Diets Each Induce Ceramide Accumulation in Mouse Skeletal Muscle: Reversal and Improvement of Glucose Tolerance by Lipid Metabolism Inhibitors

Endocrinology ◽  
2010 ◽  
Vol 151 (9) ◽  
pp. 4187-4196 ◽  
Author(s):  
G. Frangioudakis ◽  
J. Garrard ◽  
K. Raddatz ◽  
J. L. Nadler ◽  
T. W. Mitchell ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Glucose Tolerance ◽  
Glucose Intolerance ◽  
De Novo ◽  
Saturated Fat ◽  
Tolerance Test ◽  
Polyunsaturated Fat ◽  
Unsaturated Fat ◽  
Fat Diets

Lipid-induced insulin resistance is associated with intracellular accumulation of inhibitory intermediates depending on the prevalent fatty acid (FA) species. In cultured myotubes, ceramide and phosphatidic acid (PA) mediate the effects of the saturated FA palmitate and the unsaturated FA linoleate, respectively. We hypothesized that myriocin (MYR), an inhibitor of de novo ceramide synthesis, would protect against glucose intolerance in saturated fat-fed mice, while lisofylline (LSF), a functional inhibitor of PA synthesis, would protect unsaturated fat-fed mice. Mice were fed diets enriched in saturated fat, n-6 polyunsaturated fat, or chow for 6 wk. Saline, LSF (25 mg/kg · d), or MYR (0.3 mg/kg · d) were administered by mini-pumps in the final 4 wk. Glucose homeostasis was examined by glucose tolerance test. Muscle ceramide and PA were analyzed by mass spectrometry. Expression of LASS isoforms (ceramide synthases) was evaluated by immunoblotting. Both saturated and polyunsaturated fat diets increased muscle ceramide and induced glucose intolerance. MYR and LSF reduced ceramide levels in saturated and unsaturated fat-fed mice. Both inhibitors also improved glucose tolerance in unsaturated fat-fed mice, but only LSF was effective in saturated fat-fed mice. The discrepancy between ceramide and glucose tolerance suggests these improvements may not be related directly to changes in muscle ceramide and may involve other insulin-responsive tissues. Changes in the expression of LASS1 were, however, inversely correlated with alterations in glucose tolerance. The demonstration that LSF can ameliorate glucose intolerance in vivo independent of the dietary FA type indicates it may be a novel intervention for the treatment of insulin resistance.

scholarly journals Almond snack consumption improves endothelial function in adults with moderate risk of cardiovascular disease: a randomised, controlled, parallel trial

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Vita Dikariyanto ◽  
Sarah Berry ◽  
Leanne Smith ◽  
Lucy Francis ◽  
May Robertson ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Endothelial Function ◽  
Ldl Cholesterol ◽  
Unsaturated Fatty Acids ◽  
Saturated Fat ◽  
Mean Difference ◽  
Moderate Risk ◽  
Snack Foods ◽  
Randomised Controlled ◽  
The Uk

AbstractEndothelial dysfunction is a predictor for cardiovascular disease risk and is a key feature of atherosclerosis. Poor diet quality, including consumption of saturated fat-rich, high-refined carbohydrate snack foods, may have adverse effects on endothelial function. Thus, snack foods, which contribute an average of 20% of energy intake in the UK adult population, present an easily identifiable target to improve vascular health. Almonds are nutrient-dense foods that are rich in unsaturated fats, fibre, minerals and non-nutrient bioactives (NNB), and may have health benefits by displacing snacks high in refined carbohydrates, enriching the diet with micronutrients and NNB, and/or low lipid bioaccessibility. Human clinical trials have demonstrated LDL cholesterol-lowering effects of daily almond consumption, yet the effects on endothelial function are unclear. This study aimed to investigate whether replacing habitual snacks (20% estimated daily energy requirements) with almonds had any impact on endothelium-dependent vasodilation, measured by flow-mediated dilatation (FMD) using ultrasound imaging of the brachial artery following reactive hyperaemia. A randomised, controlled, parallel trial in adult regular snack consumers aged 30–70 y at moderate risk of cardiovascular disease was conducted, including a 2-week run-in period with control snacks and a 6-week intervention period. Control sweet and savoury mini muffin snacks were developed to replicate the average UK snack nutrient profile, which was calculated from snack foods identified in the UK National Diet and Nutrition Survey (NDNS) database (55% energy from carbohydrate, 36% total fat (14% saturated fat), and 10% protein). One hundred and nine volunteers (77 females and 32 males; mean age 56 y) were enrolled in the study and 107 were randomised to isocaloric treatments, 1) control muffins, or 2) dry roasted whole almonds; 105 participants completed the study. Almonds significantly increased FMD relative to control (mean difference 3.6%, 95% CI 1.7, 5.5; P < 0.001), indicating improved endothelial function, and LDL-cholesterol (mean difference -0.25 mmol/L, 95% CI -0.47, -0.03; P = 0.030) significantly decreased adjusted with sex, age and baseline BMI and baseline dependent outcome values. Snacking on whole almonds as a replacement for snacks high in refined starch and sugar, and low in fibre and unsaturated fatty acids, improves endothelial function. The results of this study provide further evidence for the importance of nuts in dietary strategies to reduce risk of cardiovascular disease.

scholarly journals Public health guidelines should recommend reducing saturated fat consumption as much as possible: YES

2020 ◽  
Vol 112 (1) ◽  
pp. 13-18 ◽  
Author(s):  
Penny M Kris-Etherton ◽  
Ronald M Krauss
Keyword(s):  
Dairy Products ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Food Sources ◽  
Dietary Recommendations ◽  
Total Carbohydrate ◽  
Added Sugars ◽  
Unsaturated Fat ◽  
Fat Consumption ◽  
New Research

ABSTRACT Based on decades of research, there is strong evidence that supports ongoing dietary recommendations to decrease intakes of SFAs and, more recently, to replace SFAs with unsaturated fat, including PUFAs and MUFAs. Epidemiologic research has shown that replacement of SFAs with unsaturated fat, but not refined carbohydrate and added sugars, is associated with a reduction in coronary heart disease events and death. There is much evidence from controlled clinical studies demonstrating that SFAs increase LDL cholesterol, a major causal factor in the development of cardiovascular disease. When each (nonprotein) dietary macronutrient isocalorically replaces SFA, the greatest LDL-cholesterol–lowering effect is seen with PUFA, followed by MUFA, and then total carbohydrate. New research on full-fat dairy products high in saturated fat, particularly fermented dairy foods, demonstrates some benefits for cardiometabolic diseases. However, compared with food sources of unsaturated fats, full-fat dairy products increase LDL cholesterol. Thus, current dietary recommendations to decrease SFA and replace it with unsaturated fat should continue to the basis for healthy food-based dietary patterns.

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