scholarly journals Particle size of LDL is affected by the National Cholesterol Education Program (NCEP) step II diet in dyslipidaemic adolescents

2007 ◽  
Vol 98 (1) ◽  
pp. 134-139 ◽  
Author(s):  
Leila Azadbakht ◽  
Parvin Mirmiran ◽  
Mehdi Hedayati ◽  
Ahmad Esmaillzadeh ◽  
Nilufar Shiva ◽  
...  
Keyword(s):  
Particle Size ◽  
Education Program ◽  
National Cholesterol Education Program ◽  
Control Diet ◽  
Saturated Fat ◽  
Outcome Variable ◽  
Favourable Effect ◽  
The Mean ◽  
Total Fat ◽  
Control Study

The objective was to determine the effects of the National Cholesterol Education Program (NCEP) step II diet on LDL and HDL particle size in dyslipidaemic adolescents. Forty-four dyslipidaemic adolescents, aged 10–18 years, participated in this case-control study. The control diet was a diet similar to what most Tehranian adolescents eat. NCEP step II diet was a diet with 30 % of energy as total fat, less than 7 % saturated fat, less than 200 mg cholesterol/d, less than 15 % of energy as MUFA and less than 10 % as PUFA. Lipoprotein particle size was the major outcome variable, which was measured after 3 months of intervention. Comparison was made by the repeated measurement ANOVA. The mean BMI was 26·3 (sd4·2) kg/m2. There were no significant changes in weight or physical activity in the two groups during the study. The NCEP diet resulted in higher reduction in total cholesterol ( − 13 (sd4)v.− 2 (sd0·3) mg/dl,P < 0·001) and LDL ( − 9 (sd2)v.3 (sd0·6) mg/dl,P < 0·01), and higher increase in size of the LDL (1·7 (sd0·4)v.0·1 (sd0·4) nanometer,P < 0·001). HDL particle size did not change significantly. NCEP step II diet had a favourable effect on the LDL particle size. The related mechanism needs to be studied in future experimental designs.

An exploration of food industry led reformulation on fortified food staples in Ireland

2020 ◽  
Author(s):  
Daragh McMenemy ◽  
Frances Kelly ◽  
Mary Rose Sweeney
Keyword(s):  
Food Industry ◽  
Saturated Fat ◽  
Microsoft Excel ◽  
Nutrient Profile ◽  
Fortified Food ◽  
Prevalence Of Obesity ◽  
The Mean ◽  
Total Fat ◽  
Food Staples ◽  
Serving Sizes

Abstract Background Food industry led reformulation efforts have attempted to address the prevalence of obesity by modifying nutrient compositions in food products. This study explored progress in nutrient composition alterations in products in Irish supermarkets by comparing the nutrient labels of products sold in 2014 and 2017. Methods We conducted two supermarket audits in 2014 and 2017 to examine the changes in the nutrient profile of cereals, breads, spreads, unflavoured milks, yogurts and juices. Information on the nutrients of interest to the study (energy, protein, fat, carbohydrate, saturated fat, salt, sugar and some micronutrients) were extracted and stored in Microsoft Excel. The nutrient profile of each product was compared across the two timepoints. Our study shows that the mean level of sugars in cereals remains high and that the mean level of salt remains high in cereals, breads, and spreads. Results In total, 143 products were directly compared (86 cereals, 26 breads, 17 spreads and 14 milks). Our study shows that the composition of salt and sugar in cereal, bread, spreads and milk has declined by 12 and 7%, respectively. Saturated fat has declined in cereals (7%), but has increased in breads (12%), spreads (1%), and milks (5%). Manufacturers increased the serving sizes in nine cereals and one milk. Conclusions From a population health perspective, the results are encouraging but care should be exercised by the food industry not to allow total fat and saturated fat levels to creep upwards. Further research and engagement of public health specialists and the food industry are needed.

Abstract P064: Effects Of Pistachios On Blood Pressure And Systemic Hemodynamics In Type 2 Diabetes

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Katherine A Sauder ◽  
Cindy E McCrea ◽  
Jan S Ulbrecht ◽  
Penny M Kris-Etherton ◽  
Sheila G West
Keyword(s):  
Blood Pressure ◽  
Type 2 Diabetes ◽  
Control Diet ◽  
Ambulatory Monitoring ◽  
Peripheral Resistance ◽  
Saturated Fat ◽  
Systemic Hemodynamics ◽  
Cardiovascular Morbidity And Mortality ◽  
Total Fat

Controlling blood pressure in diabetes is important for reducing cardiovascular morbidity and mortality. This study compared the effects of two healthy diets that differed in fat content on blood pressure and hemodynamics. We enrolled 30 adults with type 2 diabetes in a randomized, crossover, controlled-feeding study with isocaloric diet periods. After a 2wk run-in on a typical Western diet (36% total fat, 12% saturated fat), participants consumed a low-fat control diet (27% total fat, 7% saturated fat) and a moderate fat pistachio diet (33% total fat, 7% saturated fat) for 4wk each. While on the pistachio diet, participants consumed pistachios equivalent to 20% of daily calories (ranging from 2-5 ounces/day). At the end of each diet period, blood pressure and systemic hemodynamics were assessed at rest and during acute psychological stress (mental arithmetic and hand cold pressor). A subset of participants (n=20) also underwent 24hr ambulatory blood pressure monitoring. Treatment effects were assessed with the mixed models procedure in SAS v9.3. There was no difference between treatments in resting blood pressure or systemic hemodynamics. During acute stress, stroke volume and cardiac output were significantly lower following the control diet (66.4 ml/beat and 4.43 l/min) than the pistachio diet (68.4 ml/beat and 4.57 l/min). Total peripheral resistance was significantly lower following the pistachio diet than the control diet (1682 vs 1746 dyne-sec/cm5). Systolic blood pressure during the 24hr ambulatory monitoring was significantly lower following the pistachio diet than the control diet (113.8 vs 117.3 mmHg). Taken together with other recent studies, these results provide evidence that daily pistachio consumption can benefit blood pressure and systemic hemodynamics in adults with type 2 diabetes.

scholarly journals Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1216 ◽  
Author(s):  
Roberta Alessandrini ◽  
Feng J. He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A. MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

Abstract MP43: Urine And Plasma Metabolome of Healthy Adults Consuming the Dietary Approaches to Stop Hypertension Diet: A Pilot Study

Circulation ◽  
2020 ◽  
Vol 141 (Suppl_1) ◽  
Author(s):  
Shirin Pourafshar ◽  
Mira Nicchitta ◽  
Crystal C Tyson ◽  
Laura P Svetkey ◽  
David Corcoran ◽  
...  
Keyword(s):  
Amino Acids ◽  
Linear Models ◽  
Control Diet ◽  
Saturated Fat ◽  
Urine Metabolites ◽  
Plasma Metabolome ◽  
Lower Blood ◽  
Total Fat ◽  
Branched Chain ◽  
And Control

The mechanisms of the Dietary Approaches to Stop Hypertension (DASH) diet on various health markers remain unclear. The objective of this study was to identify plasma and urine metabolites altered by DASH that may elucidate mechanisms of benefit and suggest biomarkers to facilitate research and monitoring. We tested metabolomics differences in a controlled feeding study of 20 people consuming a Control diet for one wk followed by 2 wks of random assignment to Control or DASH. Fasting plasma and 24-hour urine samples collected at the end of each wk were profiled for metabolites using non-targeted GC/MS and amino acids and acylcarnitines were measured in plasma using a targeted panel. Linear models compared metabolite levels between DASH and Control during the final two randomized feeding wks [nominal p<0.05 and false discovery rate (FDR) adjusted p<0.2]. Compared to Control, DASH is designed to be lower in total fat and saturated fat, but higher in protein, fiber, potassium, magnesium and calcium. Overall, we found 161 identifiable urine metabolites. In FDR adjusted tests, urine excretion of a variety of polyphenolic acids were higher on DASH. In plasma, gamma tocopherol, acylcarnitine C5 from branched chain amino acid (BCAAs) metabolism, and amino acids including BCAAs leucine/isoleucine and valine were lower on DASH (Table 1). Several small and medium chain dicarboxylic acylcarnitines were higher on DASH. Consumption of DASH increases urine levels of a set of polyphenolic compounds many of which have been linked to lower blood pressure in animal and small human studies. In plasma, BCAAs are lower on DASH despite higher protein intake. Further research is needed to investigate these metabolites as a panel for dietary monitoring in hypertension. Table 1. Nontargeted and targeted metabolites (Selected metabolites are shown here) in DASH and Control.

scholarly journals FRI0364 PREVALENCE OF THE METABOLIC SYNDROME IN PSORIATIC ARTHRITIS: SYSTEMATIC LITERATURE REVIEW AND RESULTS OF THE CARMA COHORT

2020 ◽  
Vol 79 (Suppl 1) ◽  
pp. 779.2-780
Author(s):  
A. Urruticoechea-Arana ◽  
S. Castañeda ◽  
E. Loza ◽  
T. Oton ◽  
D. Benavent ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Literature Review ◽  
Systematic Literature Review ◽  
Education Program ◽  
National Cholesterol Education Program ◽  
Fasting Glucose ◽  
Free Text ◽  
Research Support ◽  
The Mean ◽  
Cv Disease

Background:The cardiovascular burden in psroriatic arthritis (PsA) is well recognized1.Objectives:To analyze the prevalence of metabolic syndrome (MetS) in patients with PsA.Methods:We conducted a systematic literature review (SLR) and a sub-analysis of the CARMA cohort. In the SLR, we searched in Pubmed, Embase, the Cochrane Central Library, and the ClinicalTrial until March 2019 using Mesh terms and free text words. We included SLR, clinical trials and observational studies analyzing the prevalence or frequency of MetS in PsA. Two reviewers selected articles, assessed the quality of the studies and collected data independently. The CARMA cohort was designed to establish the cardiovascular (CV) morbidity and associated risk factors for CV disease. It includes data from patients with chronic inflammatory rheumatic diseases (including PsA) of 67 Spanish hospitals. A sub-analysis of the prevalence of metS in PsA was performed using the National Cholesterol Education Program Adult Treatment Panel III criteria updated in 2005, which requires the presence of ≥3 of the following: high waist circumference, low HDL cholesterol level, high triglyceride level, high blood pressure and high fasting glucose values.Results:A total of 18 articles of moderate to high quality, were selected in the SLR. The included patients presented a balanced distribution by sex, with an average age ranging from 42 to 59 years. The frequency of MetS varied from 23.5% to 62.9% depending on the definition of MetS. The most widely used classification method was the National Cholesterol Education Program, followed by the method recommended by the International Diabetes Federation in 2009. A total of 724 patients with PsA were included in the CARMA study, of whom 327 (45.4%) were women and 157 (21.8%) smokers. The mean age at baseline was 51 ± 12 years and the mean duration of PsA disease 9 (4-16) years. Hypertension was the most frequently altered parameter (66.8%), followed by fasting glucose (42.6%) and hypertriglyceridemia (30.6%). Table 1 shows the frequency of patients according to the number of MetS components. A total of 222 (30.6%) PsA patients presented metabolic syndrome.Table 1.Prevalence of metabolic syndrome.Number of componentsN 0-5Patients (n)CARMA studyPercentage of patients, SLR(%)010113,95120828,73219326,66315120,864598,155121,66Total724100Conclusion:The frequency of the individual components of the MetS is variable according to the method of classification, which makes it difficult to compare between studies. In the CARMA study, the prevalence of MetS was around 30%, which supports the control of individual factors to prevent CV disease.References:[1]Liew JW, et al. Best Pract Res Clin Rheumatol. 2018;32(3):369-389.Disclosure of Interests:ANA URRUTICOECHEA-ARANA: None declared, Santos Castañeda: None declared, Estíbaliz Loza Grant/research support from: Roche, Pfizer, Abbvie, MSD, Novartis, Gebro, Adacap, Astellas, BMS, Lylly, Sanofi, Eisai, Leo, Sobi, Teresa Oton Consultant of: Novartis Farmaceutica, SA, Pfizer, S.L.U., Merck Sharp & Dohme España, S.A., Roche Farma, S.A, Sanofi Aventis, AbbVie Spain, S.L.U., and Laboratorios Gebro Pharma, SA (All trhough institution), Diego Benavent: None declared, Maria Auxiliadora Martin-Martinez: None declared, Miguel A González-Gay Grant/research support from: Pfizer, Abbvie, MSD, Speakers bureau: Pfizer, Abbvie, MSD

scholarly journals Reformulation and priorities for reducing energy density; a survey on fat content in cakes and biscuits sold in British supermarkets

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Roberta Alessandrini ◽  
Fengjun He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

AbstractCakes and biscuits are widely consumed foods and are important contributors of energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted the food industry to reduce energy density in cakes and biscuits mainly through sugar reformulation. However, a government led evaluation has shown that reducing only sugar has lowered energy density minimally. To assess whether total and saturated fat reformulation could be an additional and more effective mechanism for reducing product energy density we conducted a cross-sectional survey of pre-packed cakes and biscuits available in nine UK supermarkets. We collected nutrition information from product packaging. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2g/100 g (39% of the overall energy); range (1.4–35.6g/100g). The average saturated fat content in cakes was 5.9 ± 3.4g/100 g (13% of the overall energy); range (0.3–20g/100g). The average sugar content in cakes was 36.6 ± 7.6 (34% of the overall energy); range (11.3–62.0g/100g). In biscuits (n = 481) the mean total fat content was 21.8g ± 6.3g/100 g (40% of the overall energy); range (0.7–38.9g/100g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3g/100g). The average sugar content in biscuits was 30.0 ± 9.2 (23% of the overall energy); range (12.0–74.0g/100g). In both cakes and biscuits total and saturated fat, but not sugar content, was positively correlated with energy density. According to the nutrient profiling system used by the government, 57% of cakes and 75% of biscuits would receive a red (high) label for total fats; 54% of cakes and 88% of biscuits and would receive a red label for saturated fat.Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. We observed a large variation in total and saturated fat content within each product category. This finding indicates that reformulation to reduce total and saturated fat and energy density is possible as some manufacturers are already producing cake and biscuits with a more healthful nutrient composition and lower energy density. Fat reformulation in cakes and biscuits and similar products would effectively reduce energy density and calorie intake and thereby prevent obesity. We recommend that fat reformulation should be implemented simultaneously with sugar reformulation and to be focussed where possible on saturated fat, as this will have the additional and independent beneficial effect of lowering LDL cholesterol.

The Role of Fiber in the Treatment of Hypercholesterolemia in Children and Adolescents

PEDIATRICS ◽  
1995 ◽  
Vol 96 (5) ◽  
pp. 1005-1009
Author(s):  
Peter O. Kwiterovich
Keyword(s):  
Coronary Artery Disease ◽  
Children And Adolescents ◽  
National Cholesterol Education Program ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Water Soluble ◽  
Soluble Fiber ◽  
Cholesterol Levels ◽  
Total Fat ◽  
Artery Disease

The effect of adding water-soluble fiber to a diet low in total fat, saturated fat, and cholesterol to treat hypercholesterolemic children and adolescents with elevated plasma low-density lipoprotein (LDL) cholesterol levels was assessed. In more than a half-dozen studies, the effect of water-soluble fiber on the LDL cholesterol level ranged from no change to as high as a 23% decrease using oat bran, psyllium, or locust bean gum. The wide range of effects in these studies may be related to the quality of the dietary intervention or to different methods of randomization, blinding, dietary assessment, and laboratory measurement. For example, the addition of supplemented soluble fiber (psyllium) to a step 1 diet may provide additional lowering of LDL cholesterol of 10% to 15%. However, in children consuming the more stringent step 2 diet, the addition of water-soluble fiber may have less additional effects on LDL cholesterol. As recommended by the National Cholesterol Education Program Expert Panel on Blood Cholesterol Levels in Children and Adolescents, dietary therapy, that is, a diet low in total fat, saturated fat, and cholesterol, remains the cornerstone of treatment for children and adolescents with elevated LDL cholesterol levels. The use of foods high in water-soluble fiber that contain no cholesterol and are low in saturated fat remains a good choice in children following a step 1 or step 2 diet. Additional clinical trials in larger numbers of well-defined subjects will be needed to assess further the utility of adding water-soluble fiber supplements to the National Cholesterol Education Program step 1 or step 2 diets. The addition of drug therapy in children with elevated LDL cholesterol levels should be undertaken only in those with more marked elevations in the LDL cholesterol levels, particularly in those with positive family histories of premature coronary artery disease and the presence of two or more other coronary artery disease risk factors.

scholarly journals Energy and macronutrient intakes in Brazil: results of the first nationwide individual dietary survey

2015 ◽  
Vol 18 (17) ◽  
pp. 3086-3095 ◽  
Author(s):  
Rita AG Souza ◽  
Edna M Yokoo ◽  
Rosely Sichieri ◽  
Rosangela A Pereira
Keyword(s):  
Energy Intake ◽  
Saturated Fat ◽  
Average Energy ◽  
Animal Protein ◽  
Monounsaturated Fat ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Added Sugar ◽  
The Mean ◽  
Total Fat

AbstractObjectiveTo characterize energy and macronutrient intakes in Brazil and to describe the top food items contributing to energy and macronutrient intakes.DesignTwo non-consecutive 24 h dietary records were collected and energy and macronutrient data were adjusted for usual intake distribution. Descriptive statistics and ANOVA with the Bonferroni post hoc test were analysed using SAS version 9·1. Means and standard deviations were estimated for sex, age and income strata.SettingNationwide cross-sectional survey, 2008–2009.SubjectsNationally representative sample of individuals ≥10 years old (n32 749), excluding pregnant and lactating women (n 1254).ResultsThe average energy intake was 7958 kJ/d (1902 kcal/d) and mean energy density was 6·82 kJ/g (1·63 kcal/g). Added sugar represented 13 % of total energy intake and animal protein represented 10 %. The mean contribution of total fat to energy intake was 27 %, while the mean saturated fat contribution was 9 %. Compared with the lowest quartile of income, individuals in the highest income quartile had greater mean intakes of energy, added sugar, alcohol, animal protein, total fat, saturated fat, monounsaturated fat and trans fat. Rice, beans, beef, bread and coffee were among the top five foods contributing most to the intakes of energy, carbohydrates, protein, fat and fibre.ConclusionsIn general, Brazilians’ dietary intake is compatible with a high risk of obesity and non-communicable chronic diseases, being characterized by high intakes of added sugar and saturated fat. Income may be a major determinant of diet nutritional characteristics.

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