Effect of dietary fat intake and age on polyunsaturated fatty acids in human-blood serum

Abstract. Background: Peroxisome proliferator-activated receptor γ (PPARγ) Pro12Ala polymorphism (rs1801282) has been associated with metabolic syndrome components in some studies. Moreover, the PPARγ gene may mediate the physiological response to dietary fat intake in a ligand-dependent manner. Methods: Metabolic syndrome components (body mass index, waist circumference, and lipid profile) were determined in 290 type 2 diabetes mellitus patients in a cross-sectional study. DNA genotyping for determining PPARγ Pro12Ala polymorphism was conducted using the polymerase chain reaction-restriction length polymorphism method. A semi-quantitative food frequency questionnaire was used to assess the participants’ dietary intakes in the previous year. Results: There were significant differences between the two genotype groups of PPARγ Pro12Ala polymorphism, Ala carriers (Pro/Ala + Ala/Ala) versus non-Ala carriers (Pro/Pro), in terms of mean body mass index (p = 0.04) and waist circumference (p = 0.02). Below the median percentage of energy from monounsaturated and polyunsaturated fatty acids, Ala carriers had a higher body mass index (p = 0.01) compared to non-Ala carriers. Furthermore, a significant interaction between this single-nucleotide polymorphism and polyunsaturated fatty acids intake on serum triglyceride levels (p = 0.01) was seen, and in higher polyunsaturated fatty acids intake (≥ median) Ala carriers had lower triglyceride levels than non-Ala carriers (p = 0.007). Conclusions: The findings of the current study support a significant association between PPARγ Pro12Ala polymorphism and metabolic syndrome components, and they suggest that this polymorphism can modulate the biological response of dietary fat intake on body mass index and triglyceride levels.

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Dietary Fat Intake and Risk of Hepatocellular Carcinoma in Two Large Prospective Cohort Studies (FS13-07-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz030.fs13-07-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Wanshui Yang ◽

Jing Sui ◽

Yanan Ma ◽

Tracey G Simon ◽

Jessica L Petrick ◽

...

Keyword(s):

Hepatocellular Carcinoma ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Dietary Fat ◽

Dietary Fats ◽

Fat Intake ◽

Dietary Fat Intake ◽

Saturated Fats ◽

Dairy Fats

Abstract Objectives Epidemiological evidence of an association between dietary fat intake and hepatocellular carcinoma (HCC) risk is limited and inconclusive, particularly from prospective studies. Methods We prospectively examined intake of total and specific fats and major sources of dietary fats in relation to HCC risk within the Nurses’ Health Study and the Health Professionals Follow-up Study. Dietary fats were measured at baseline and updated approximately every 4 years using validated food frequency questionnaires. Cox proportional hazards regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) after adjusting for potential confounders. Results After an average follow-up of 28 years, 160 HCC cases including 85 women and 75 men were documented. According to food sources, there was a significant inverse association between vegetable fat intake and HCC risk (the highest vs. lowest quartile, HR = 0.61, 95% CI: 0.39–0.96, Ptrend = 0.02), but a suggestive positive association with animal or dairy fats. Replacing animal or dairy fats with an equivalent amount of vegetable fat was associated with a lower HCC risk (HR per 1-SD = 0.79, 95% CI: 0.65–0.97). According to fat subtypes, both monounsaturated and polyunsaturated fatty acids (PUFAs) including Omega-3 (the highest vs. lowest quartile, HR = 0.63, 95% CI: 0.41–0.96, Ptrend = 0.14) and Omega-6 PUFAs (HR = 0.54, 95% CI: 0.34–0.86, Ptrend = 0.02) were inversely associated with risk of HCC. The ratios of polyunsaturated and/or monounsaturated fat to saturated fat were all statistically inversely associated with HCC risk (all Ptrend ≤ 0.02). In addition, when replacing saturated fats with monounsaturated or polyunsaturated fats, the HR per 1-SD was 0.77 (95% CI: 0.64–0.92). Conclusions Higher intake of vegetable fats and polyunsaturated fatty acids may be associated with lower HCC risk. Replacing animal or dairy fats with vegetable fats or replacing saturated fats with polyunsaturated or monounsaturated fats may reduce the risk of HCC among US adults. Funding Sources This work was supported by grants from the National Institute of Health, American Cancer Society Research, Boston Nutrition Obesity Research Center Pilot and Feasibility Award.

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Interaction of dietary fat intake and omega-3 fatty acids, on platelet aggregation, haemostatic variables and serum lipids, in men at risk of heart disease

Prostaglandins Leukotrienes and Essential Fatty Acids ◽

10.1016/s0952-3278(97)90452-x ◽

1997 ◽

Vol 57 (4-5) ◽

pp. 518

Keyword(s):

At Risk ◽

Fatty Acids ◽

Heart Disease ◽

Platelet Aggregation ◽

Dietary Fat ◽

Serum Lipids ◽

Fat Intake ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Dietary Fat Intake

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Total and Subtypes of Dietary Fat Intake and Its Association with Components of the Metabolic Syndrome in a Mediterranean Population at High Cardiovascular Risk

Nutrients ◽

10.3390/nu11071493 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1493 ◽

Cited By ~ 12

Author(s):

Alicia Julibert ◽

Maria Bibiloni ◽

Cristina Bouzas ◽

Miguel Martínez-González ◽

Jordi Salas-Salvadó ◽

...

Keyword(s):

Metabolic Syndrome ◽

Fatty Acids ◽

Dietary Fat ◽

Saturated Fatty Acids ◽

Mediterranean Population ◽

Fat Intake ◽

Cvd Risk ◽

Dietary Fat Intake ◽

The Metabolic Syndrome ◽

Total Fat

Background: The effect of dietary fat intake on the metabolic syndrome (MetS) and in turn on cardiovascular disease (CVD) remains unclear in individuals at high CVD risk. Objective: To assess the association between fat intake and MetS components in an adult Mediterranean population at high CVD risk. Design: Baseline assessment of nutritional adequacy in participants (n = 6560, men and women, 55–75 years old, with overweight/obesity and MetS) in the PREvención con DIeta MEDiterránea (PREDIMED)-Plus randomized trial. Methods: Assessment of fat intake (total fat, monounsatured fatty acids: MUFA, polyunsaturated fatty acids: PUFA, saturated fatty acids: SFA, trans-fatty acids: trans-FA, linoleic acid, α-linolenic acid, and ω-3 FA) using a validated food frequency questionnaire, and diet quality using 17-item Mediterranean dietary questionnaire and fat quality index (FQI). Results: Participants in the highest quintile of total dietary fat intake showed lower intake of energy, carbohydrates, protein and fiber, but higher intake of PUFA, MUFA, SFA, TFA, LA, ALA and ω-3 FA. Differences in MetS components were found according to fat intake. Odds (5th vs. 1st quintile): hyperglycemia: 1.3–1.6 times higher for total fat, MUFA, SFA and ω-3 FA intake; low high-density lipoprotein cholesterol (HDL-c): 1.2 higher for LA; hypertriglyceridemia: 0.7 lower for SFA and ω-3 FA intake. Conclusions: Dietary fats played different role on MetS components of high CVD risk patients. Dietary fat intake was associated with higher risk of hyperglycemia.

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Dietary fat intakes for pregnant and lactating women

British Journal Of Nutrition ◽

10.1017/s0007114507764747 ◽

2007 ◽

Vol 98 (5) ◽

pp. 873-877 ◽

Cited By ~ 269

Author(s):

Berthold Koletzko ◽

Irene Cetin ◽

J. Thomas Brenna ◽

Keyword(s):

Fatty Acids ◽

Child Health ◽

European Society ◽

Dietary Fat ◽

Fat Intake ◽

Lactating Women ◽

Dietary Fat Intake ◽

Pregnancy And Lactation ◽

Long Chain ◽

In Pregnancy

Consensus recommendations on behalf of the European Commission research projects Perinatal Lipid Metabolism (PeriLip; www.perilip.org) and Early Nutrition Programming (EARNEST; www.metabolic-programming.org), developed jointly with representatives of the Child Health Foundation (Stiftung Kindergesundheit; www.kindergesundheit.de), the Diabetic Pregnancy Study Group (DPSG; www.medfak.uu.se/dpsg), the European Association of Perinatal Medicine (EAPM; www.europerinatal.com), the European Society for Clinical Nutrition and Metabolism (ESPEN; www.espen.org), the European Society for Paediatric Gastroenterology, Hepatology and Nutrition, Committee on Nutrition (ESPGHAN; www.espghan.org), the International Federation of Placenta Associations (IFPA; http://aculeate.hopto.org/IFPA) and the International Society for the Study of Fatty Acids and Lipids (ISSFAL; email www.issfal.org.uk).Members of the Perinatal Lipid Intake Working GroupGioia Alvino, Juliana von Berlepsch, Hans Konrad Biesalski, Tom Clandinin, Hildegard Debertina, Tamás Decsi, Hans Demmelmaira, Gernot Desoyebc, Veronika Dietz, Peter Dodds, Pauline Emmett, Fabio Facchinettid, Matthew W. Gillman, Joachim Heinrich, Emilio Herrerab, Irene Hoesli, William C. Heird, Matthew Hyde, Kirsi Laitinen, John Laws, Elvira Larqué Daza, Iliana Lopez-Soldado, Maria Makrides, Kim Fleischer Michaelsene, Sjurdur Olsen, Henar Ortega, Guy Putet, Imogen Rogers, Paola Roggero, Lubos Sobotkaf, Hania Szajewskag, Hope Weiler.(Representing: aChild Health Foundation, bDPSG, cIFPA, dEAPM, eISSFAL, fESPEN, gESPGHAN.)Dietary fat intake in pregnancy and lactation affects pregnancy outcomes and child growth, development and health. The European Commission charged the research project PERILIP, jointly with the Early Nutrition Programming Project, to develop recommendations on dietary fat intake in pregnancy and lactation. Literature reviews were performed and a consensus conference held with international experts in the field, including representatives of international scientific associations. The adopted conclusions include: dietary fat intake in pregnancy and lactation (energy%) should be as recommended for the general population; pregnant and lactating women should aim to achieve an average dietary intake of at least 200 mg DHA/d; intakes of up to 1 g/d DHA or 2·7 g/d n-3 long-chain PUFA have been used in randomized clinical trials without significant adverse effects; women of childbearing age should aim to consume one to two portions of sea fish per week, including oily fish; intake of the DHA precursor, α-linolenic acid, is far less effective with regard to DHA deposition in fetal brain than preformed DHA; intake of fish or other sources of long-chain n-3 fatty acids results in a slightly longer pregnancy duration; dietary inadequacies should be screened for during pregnancy and individual counselling be offered if needed.

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The effect of the amount and type of dietary fat on milk fat secretion in the cow

British Journal Of Nutrition ◽

10.1079/bjn19670044 ◽

1967 ◽

Vol 21 (2) ◽

pp. 425-438 ◽

Cited By ~ 57

Author(s):

J. E. Storry ◽

J. A. F. Rook ◽

A. J. Hall

Keyword(s):

Fatty Acids ◽

Dietary Intake ◽

Dietary Fat ◽

Milk Fat ◽

Total Yield ◽

Basal Diet ◽

Fat Intake ◽

Groundnut Oil ◽

Triglyceride Fraction ◽

Dietary Fat Intake

1. Two experiments are described in which the effects of dietary fat on the synthesis of milk fat in the dairy cow have been investigated. In the first experiment a change-over design was used with two cows to study the effect of removing a mixed-oil supplement to a basal diet low in fat on the concentration and composition of plasma lipids and on the yield and composition of milk fat.2. Reducing the dietary fat intake from about 430 to 170 g/day caused falls in the concentrations in plasma of phospholipid and of free and esterified cholesterol and, in one cow, also of triglyceride. The changes in composition and concentration of the fatty acids in the plasma triglyceride fraction also reflected changes in dietary intake of fatty acids. No effect of dietary fat intake on the total synthesis of milk fat was observed, but the composition of the milk fat reflected that of the dietary fat, and the yields of lauric, myristic, stearic and oleic acids were decreased in association with a decreased dietary intake of these acids.3. In the second experiment the effect of supplementing a basal diet low in fat with either coconut, red palm or groundnut oil on the composition and yield of milk fat was studied in four cows using a 4 x 4 Latin square design balanced with respect to residual effects.4. With each oil, increasing the dietary fat intake from about 100 to 400 g/day significantly increased the total yield of milk fat. Also, coconut and red palm oils significantly increased the fat content of milk, and groundnut oil the yield of milk.5. With the exception of linoleic and palmitic acids, the increased dietary intake of the major fatty acids characteristic of the various oil supplements led to increased yields of these acids in the milk.

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Trends in Dietary Intake of Total Fat and Fatty Acids Among Korean Adolescents from 2007 to 2017

Nutrients ◽

10.3390/nu11123073 ◽

2019 ◽

Vol 11 (12) ◽

pp. 3073 ◽

Cited By ~ 2

Author(s):

SuJin Song ◽

Jae Eun Shim

Keyword(s):

Fatty Acids ◽

Dietary Intake ◽

Dietary Fat ◽

Saturated Fatty Acids ◽

Fat Intake ◽

Survey Period ◽

Korean Adolescents ◽

Dietary Fat Intake ◽

Total Fat ◽

Over Time

We analyzed the trends in dietary intake of total fat and fatty acids among Korean adolescents during 2007–2017. A total of 6406 adolescents from the 2007–2017 Korea National Health and Examination Surveys were selected. Total fat and fatty acids intakes were calculated based on single 24-hour recall data and presented as grams (g) and percentage of energy intake (% kcal) across the survey period. Linear trends in intake across the survey period were compared using the multiple regression model. Total fat intake increased during the 11-year period from 54.3 g (21.7% kcal) to 61.8 g (25.2% kcal). Saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) intakes changed from 17.8 g (7.1% kcal) and 17.2 g (6.8% kcal) to 20.6 g (8.4% kcal) and 20.7 g (8.4% kcal) over time, respectively. For polyunsaturated fatty acids (PUFA), n-3 fatty acid intake did not change during the survey period. The proportions of individuals who had total fat and SFA above the recommendations increased across the survey period: 13.7% to 27.5% for total fat and 36.0% to 49.7% for SFA. Among Korean adolescents, dietary fat intake increased over time and the increases in SFA and MUFA intake were prominent. Monitoring dietary fat intake is helpful to suggest dietary guidelines and health policies.

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Associations of Dietary Fat Intake With Mortality From All Causes, Cardiovascular Disease, and Cancer: A Prospective Study

Frontiers in Nutrition ◽

10.3389/fnut.2021.701430 ◽

2021 ◽

Vol 8 ◽

Author(s):

Xiaolin Yao ◽

Xin Xu ◽

Shuo Wang ◽

Dan Xia

Keyword(s):

Cardiovascular Disease ◽

Fatty Acids ◽

Dietary Fat ◽

Cancer Mortality ◽

Saturated Fatty Acids ◽

Total Mortality ◽

Fat Intake ◽

Dietary Fat Intake ◽

The Impact ◽

Cvd Mortality

The impact of fat intake on health has become a growing public concern. The existing evidence linking specific dietary fat intake with mortality is controversial. We aimed to investigate the association between fat intake and total and cause-specific mortality in the Prostate, Lung, Colorectal, and Ovarian (PLCO) cancer screening trial. Intakes of saturated fatty acids (SFAs), trans-fatty acids (TFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) were assessed via food frequency questionnaires. The primary outcomes were total, cardiovascular disease (CVD), and cancer mortality. Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox regression model adjusting for confounders. Overall, 24,141 deaths were recorded over a total 1,672,715 person-years of follow-up. There was a significant positive association between SFA consumption and total mortality (HRQ5 vs. Q1 = 1.13, 95% CI 1.05–1.22; Pfor trend < 0.001). PUFA intake was strongly inversely associated with total mortality (HRQ5 vs. Q1 = 0.79, 95% CI 0.73–0.85; Pfor trend < 0.001) and CVD mortality (HRQ5 vs. Q1 = 0.66, 95% CI 0.58–0.75; Pfor trend < 0.001). There was a similar, but to a lesser extent, association between MUFA intake and total and CVD mortality [HRQ5 vs. Q1 0.91 (95% CI: 0.84–0.99), Pfor trend = 0.044 and 0.85 (0.73–0.98), Pfor trend = 0.020, respectively]. None of these types of dietary fat were associated with cancer mortality (all Pfor trend > 0.05). In conclusion, this study observed a detrimental effect of SFA intake on total mortality; in contrast, greater consumption of PUFAs and MUFAs were associated with lower risks of all-cause death and CVD mortality.

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