scholarly journals Effects of reduced-fat diets with different fatty acid compositions on serum lipoprotein lipids and apolipoproteins

1998 ◽  
Vol 1 (2) ◽  
pp. 109-116 ◽  
Author(s):  
Antti Aro ◽  
Pirjo Pietinen ◽  
Liisa M Valsta ◽  
Anu M Turpeinen ◽  
Christian Ehnholm ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Ldl Cholesterol ◽  
Saturated Fatty Acids ◽  
Serum Lipoprotein ◽  
Low Fat ◽  
Serum Triglycerides ◽  
Habitual Diet ◽  
Total Fat ◽  
Fat Diets

AbstractObjective:To compare the effects on serum lipoproteins of three isocaloric diets with reduced total fat and saturated fatty acid (SFA) contents but with different proportions of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA).Design:A low-fat diet (LF) provided 20 en% fat, 7.9% SFA, 7.8% MUFA, 3.0% PUFA; a high-PUFA diet (HP) 26 en% fat, 7.5% SFA, 8.2% MUFA, 8.1% PUFA; and a high-MUFA diet (HM) 26 en% fat, 7.3% SFA, 14.1% MUFA, 3.2% PUFA. Diets were consumed for 8 weeks in a parallel design, after 2 weeks on a habitual diet with 33–34 en% fat, 13–14% SFA, 12% MUFA, 6% PUFA, and followed by an 8-week period on habitual diet. Compliance to diet was monitored by repeated food records and weekly visits to a nutritionist.Subjects:45 free-living, middle-aged couples who were randomly allocated into the three diet groups; 43 men and 44 women completed the study.Results:During the diet periods, a small but significant reduction in body weight of 0.4–1.0kg was observed in all groups. Similar and significantreductions of mean weight-adjusted serum total cholesterol (4–8%), low-density lipoprotein (LDL) cholesterol (7–11%), and high-densitylipoprotein (HDL) cholesterol (8–11%) were observed during the diets. HDL2-cholesterol and apoprotein (apo) A-I levels were reduced whereas HDL3-cholesterol and apoA-II increased. ApoB was significantly decreased during the HM diet only. Serum triglycerides increased significantly during diets LF (25%, P< 0.01) and HP (19%, P< 0.05) but not during diet HM (5%, NS).Conclusions:Reduction in the intake of total fat and saturated fatty acids reduced serum LDL-cholesterol and HDL2-cholesterol concentrations irrespective of the relative proportions of MUFA and PUFA in the diets. The results suggest that there might be some advantage in increasing the proportion of MUFA in low-fat diets, since the HM diet rich in MUFA reduced apoB and slightly attenuated the increase in serum triglycerides that is commonly associated with dietary fat reduction.

scholarly journals Polyunsaturated fatty acid concentrations in human hindmilk are stable throughout 12-months of lactation and provide a sustained intake to the infant during exclusive breastfeeding: an Italian study

2000 ◽  
Vol 84 (1) ◽  
pp. 103-109 ◽  
Author(s):  
Franca Marangoni ◽  
Carlo Agostoni ◽  
Anna M. Lammard ◽  
Marcello Giovannini ◽  
Claudio Galli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Human Milk ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Total Fat ◽  
Extended Lactation ◽  
Long Chain

While a wealth of data on the fatty acid composition of mature human milk has been published, limited information is available on the quantities of individual fatty acids supplied to the suckling infant with maternal milk, through the whole first year of life. Our aim was to qualitatively and quantitatively evaluate the fatty acid composition of human milk from Italian mothers, throughout extended lactation with particular emphasis on the long-chain polyunsaturated fatty acids. We have thus measured the total fat content and the concentrations of major fatty acids by quantitative GLC in pooled breast hindmilk collected from all feedings over 24 h at colostrum, 1, 3, 6, 9 and 12 months in ten mothers recruited after delivery of full-term infants. Total saturated fatty acids progressively increase and total monounsaturated progressively decrease as percentage levels, while among long-chain polyunsaturated fatty acids, percentages of arachidonic acid and docosahexaenoic acid decrease from colostrum up to the third month. Hindmilk total lipids (mg/dl) rise more than twofold up to 3 months, and then remain stable. The amounts (mg/dl) of linoleic acid and α-linolenic acid progressively increase, following the trend of total fat, while arachidonic and docosahexaenoic concentrations (mg/dl) remain stable throughout the whole nursing period. Assessment of the intakes per kg body weight shows different trends for the individual major long-chain polyunsaturated fatty acids supplied to the infant from hindmilk during exclusive breast-feeding (3 months). This information may be useful for the evaluation of infant intakes during extended lactation.

scholarly journals Effect of interaction between PPARG, PPARA and ADIPOQ gene variants and dietary fatty acids on plasma lipid profile and adiponectin concentration in a large intervention study

2011 ◽  
Vol 71 (1) ◽  
pp. 141-153 ◽  
Author(s):  
Aseel AlSaleh ◽  
Thomas A. B. Sanders ◽  
Sandra D. O'Dell
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Total Cholesterol ◽  
Ldl Cholesterol ◽  
Plasma Lipid ◽  
Serum Adiponectin ◽  
Gene Variants ◽  
Low Fat ◽  
Genotype Interaction ◽  
Mufa Diet

Unsaturated fatty acids are ligands of PPAR-γ, which up-regulates genes involved in fatty acid transport and TAG synthesis and the insulin-sensitising adipokine adiponectin, which activates fatty acid β-oxidation via PPAR-α action in liver. We investigated the effect of dietary fatty acid interaction with PPARG, PPARA and ADIPOQ gene variants on plasma lipid and adiponectin concentrations in the Reading Imperial Surrey Cambridge King's study, a five-centre, parallel design, randomised controlled trial of 466 subjects at increased cardiometabolic risk. After a 4-week run-in to baseline, SFA was replaced by MUFA or carbohydrate (low fat) in isoenergetic diets for 24 weeks. Habitual dietary PUFA:SFA ratio×PPARG Pro12Ala genotype interaction influenced plasma total cholesterol (P=0·02), LDL-cholesterol (P=0·002) and TAG (P=0·02) concentrations in White subjects. PPARA Val162Leu×PPARG Pro12Ala genotype interaction influenced total cholesterol (P=0·04) and TAG (P=0·03) concentrations at baseline. After high-MUFA and low-fat diets, total cholesterol and LDL-cholesterol were reduced (P<0·001) and gene×gene interaction determined LDL-cholesterol (P=0·003) and small dense LDL as a proportion of LDL (P=0·012). At baseline, ADIPOQ −10066 G/A A-allele was associated with lower serum adiponectin (n 360; P=0·03) in White subjects. After the high-MUFA diet, serum adiponectin increased in GG subjects and decreased in A-allele carriers (P=0·006 for difference). In GG, adiponectin increased with age after the high MUFA and decreased after the low-fat diet (P=0·003 for difference at 60 years). In conclusion, in Whites, high dietary PUFA:SFA would help to reduce plasma cholesterol and TAG in PPARG Ala12 carriers. In ADIPOQ −10066 GG homozygotes, a high-MUFA diet may help to increase adiponectin with advancing age.

scholarly journals Cholesterol reduction using manufactured foods high in monounsaturated fatty acids: a randomized crossover study

1999 ◽  
Vol 81 (6) ◽  
pp. 439-446 ◽  
Author(s):  
C. M. Williams ◽  
J. A. Francis-Knapper ◽  
D. Webb ◽  
C. A. Brookes ◽  
A. Zampelas ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Ldl Cholesterol ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Young Men ◽  
Cholesterol Concentration ◽  
Middle Aged ◽  
Mufa Diet

In two separate studies, the cholesterol-lowering efficacy of a diet high in monounsaturated fatty acids (MUFA) was evaluated by means of a randomized crossover trial. In both studies subjects were randomized to receive either a high-MUFA diet or the control diet first, which they followed for a period of 8 weeks; following a washout period of 4–6 weeks they were transferred onto the opposing diet for a further period of 8 weeks. In one study subjects were healthy middle-aged men (n30), and in the other they were young men (n23) with a family history of CHD recruited from two centres (Guildford and Dublin). The two studies were conducted over the same time period using identical foods and study designs. Subjects consumed 38 % energy as fat, with 18 % energy as MUFA and 10 % as saturated fatty acids (MUFA diet), or 13 % energy as MUFA and 16 % as saturated fatty acids (control diet). The polyunsaturated fatty acid content of each diet was 7 %. The diets were achieved by providing subjects with manufactured foods such as spreads, ‘ready meals’, biscuits, puddings and breads, which, apart from their fatty acid compositions, were identical for both diets. Subjects were blind to which of the diets they were following on both arms of the study. Weight changes on the diets were less than 1 kg. In the groups combined (n53) mean total and LDL-cholesterol levels were significantly lower at the end of the MUFA diet than the control diet by 0·29 (sd 0·61) mmol/l (P< 0·001) and 0·38 (sd 0·64) mmol/l (P< 0·0001) respectively. In middle-aged men these differences were due to a mean reduction in LDL-cholesterol of – 11 (sd 12) % on the MUFA diet with no change on the control diet (−1·1 (sd 10) %). In young men the differences were due to an increase in LDL-cholesterol concentration on the control diet of +6·2 (sd 13) % and a decrease on the MUFA diet of −7·8 (sd 20) %. Differences in the responses of middle-aged and young men to the two diets did not appear to be due to differences in their habitual baseline diets which were generally similar, but appeared to reflect the lower baseline cholesterol concentrations in the younger men. There was a moderately strong and statistically significant inverse correlation between the change in LDL-cholesterol concentration on each diet and the baseline fasting LDL-cholesterol concentration (r– 0·49;P< 0·0005). In conclusion, diets in which saturated fat is partially replaced by MUFA can achieve significant reductions in total and LDL-cholesterol concentrations, even when total fat and energy intakes are maintained. The dietary approach used to alter fatty acid intakes would be appropriate for achieving reductions in saturated fat intakes in whole populations.

scholarly journals Strategies for altering population intakes of fats and fatty acids

1999 ◽  
Vol 58 (1) ◽  
pp. 189-191 ◽  
Author(s):  
M. J. Gibney
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Guidelines ◽  
Dietary Fatty Acids ◽  
Dietary Intakes ◽  
The Usa ◽  
Total Fat ◽  
The Uk

Quantitative dietary guidelines for fats were first issued in 1977 in the USA and these guidelines have changed little since then. In the UK only 14 % of the population achieve the dietary goal for fat (33 % energy) and only 3 % achieve the target (10 % energy) from saturated fatty acids. Analysis of the Dietary and Nutritional Survey of British Adults reveals that across quartiles of decreasing total fat intake, the actual fatty acid composition of this fat does not alter; i.e. when total fat is lowered, all fatty acid categories are equally lowered. This arises because 85 % of total fat and of each of the categories of fatty acids are provided by just five foods (milk, meat, cereals, spreads and vegetables). When total fat in the UK is lowered, the intake of polyunsaturated fatty acids is lowered. The problem is that if the intake of polyunsaturated fatty acids falls below a threshold of about 5 % energy, the cholesterol-raising properties of certain saturated fatty acids, e.g. myristic acid, are greatly augmented. In order to alter the balance of dietary fatty acids, more data are needed on food choices of those in the population achieving particular targets. These targets cannot be based on existing dietary goals, since so few people attain them. A new set of‘interim attainable dietary guidelines’, based on prevailing dietary intakes, must be the basis for establishing sensible food-based dietary guidelines.

Intake and Food Sources of Dietary Fat Among Schoolchildren in The Woodlands, Texas

PEDIATRICS ◽  
1990 ◽  
Vol 86 (4) ◽  
pp. 520-526 ◽  
Author(s):  
R. Sue McPherson ◽  
Milton Z. Nichaman ◽  
Harold W. Kohl ◽  
Debra B. Reed ◽  
Darwin R. Labarthe
Keyword(s):  
Children And Adolescents ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Fat Intake ◽  
Low Fat ◽  
Cross Sectional ◽  
Total Fat ◽  
Fat Diets

To investigate the nutrient intake and food use patterns among schoolchildren, diet was assessed among 138 children and adolescents in grades 5 through 12 using three random, nonconsecutive, 1-day food records. Mean intake of total fat, saturated fat, and polyunsaturated fat as percent of calories was 35.6%, 13.4%, and 6.6%, respectively. Among all subjects, 17% consumed diets containing &lt;30% of calories from fat, 34% consumed3≥8% of calories from fat, 7% consumed &lt;10% of calories from saturated fatty acids, and &gt;97% ate &lt;300 mg of cholesterol per day. While intake of calories, sodium, and β-carotene per 1000 kcal was higher in subjects consuming higher fat diets, intake of other micronutrients was either higher among those eating low-fat diets or did not differ by level of fat intake. Differences were seen in the amount of saturated fat and cholesterol that individual food sources contributed to the diets of subjects eating high and low fat diets. These cross-sectional data show that a substantial proportion of children and adolescents in this population are consuming diets low in fat and cholesterol without systematic differences in intake of other nutrients, suggesting that current dietary guidelines regarding fat intake are attainable within the current food use pattern of healthy, school-aged children and adolescents.

Canola and olive oil gelled emulsions as pork fat replacers in beef burgers

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Maiara Fonseca Dias ◽  
Angélica Sousa Guimarães ◽  
Augusto Aloísio Benevenuto Júnior ◽  
Vanessa Riani Olmi Silva ◽  
Paulo Rogério Fontes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Vegetable Oils ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
Low Fat ◽  
Content Type ◽  
Beef Burgers

PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.Design/methodology/approachBeef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.FindingsMoisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.Originality/valueDue to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.

scholarly journals Fatty acid composition of three small indigenous fishes of Bangladesh

2015 ◽  
Vol 43 (1) ◽  
pp. 85-93
Author(s):  
Tonima Mustafa ◽  
M Niamul Naser ◽  
Sabrina Murshed ◽  
Zeba Farhana ◽  
Mushfida Akter ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Good Source ◽  
Regular Consumption ◽  
Total Fat ◽  
Indigenous Fishes

The total fat and fatty acid composition of three commonly consumed small indigenous fish species of Bangladesh, Mola, Amblypharyngodon mola, Jat puti, Puntius sophore and Shar puti, Systomus sarana. Twenty-one types of fatty acids were identified from the extracted oil of these fishes. C16:0 and C18:0 were the predominant saturated fatty acids (SFA), C16:1 ?7 and C18:1 ?9 the main monounsaturated fatty acids (MUFA), while C22:6:4 ?3 (DHA), C20:5 ?3 (EPA) were the main PUFAs. The total ?3 was between 4.28% to17.86% and the total ?6 was between 4.08% to 23.12%. The ?3/ ?6 ratio was between to 0.35% to 1.50%. It is evident from this study that A. mola, P. sophore and S. Sarana are good source of ?3 and ?6 PUFA and their regular consumption will contribute to better health.Bangladesh J. Zool. 43(1): 85-93, 2015

Relationship between body mass index, serum cholesterol, leisure-time physical activity, and diet in a Mediterranean Southern-Europe population

2003 ◽  
Vol 90 (2) ◽  
pp. 431-439 ◽  
Author(s):  
Helmut Schröder ◽  
Jaume Marrugat ◽  
Roberto Elosua ◽  
Maribel I. Covas
Keyword(s):  
Physical Activity ◽  
Risk Factors ◽  
Fatty Acids ◽  
Cardiovascular Risk ◽  
Leisure Time ◽  
Ldl Cholesterol ◽  
Leisure Time Physical Activity ◽  
Saturated Fatty Acids ◽  
Southern Europe ◽  
Total Fat

The aim of the present study was to determine the relationship of BMI with other cardiovascular risk factors, leisure-time physical activity and diet. Participants were recruited in a cross-sectional population-based survey in a southern-Europe Mediterranean population (Spain); cardiovascular risk factors were measured, and leisure-time physical activity and diet intake were evaluated. Linear regression analysis adjusted for several confounders showed a significant, direct association of BMI and total cholesterol (P<0·005) and LDL-cholesterol (P<0·006), in men. HDL-cholesterol was inversely related to BMI in both sexes (P<0·0001). Higher BMI was more frequent in less-active men (P<0·04) but not in women. BMI increased significantly (P<0·0001) by 1·92 kg/m2with each 4·18 MJ consumed in men but not in women. Dietary intakes of carbohydrate (P<0·03), total fat (P<0·03) and saturated fatty acids (P<0·02) were directly associated with BMI in men but not in women, in whom protein intake was correlated (P<0·001) with BMI. Linear regression models including dietary components explained up to 10·6 and 21·1 % of BMI variability in men and women, respectively. Sex differences in the association of BMI with total cholesterol, and LDL-cholesterol, may account for the lower risk for CHD in women compared with men of similar BMI reported in the literature for the southern-Europe Mediterranean region. An increases of BMI may be more deleterious in populations in which it is accompanied by other risk factors such as a higher intake of total fat and, particularly, of saturated fatty acids, or lower leisure-time physical activity.

Effects on serum lipoprotein lipids of low-fat diets with different fatty acid compositions

1994 ◽  
Vol 109 (1-2) ◽  
pp. 144-145 ◽  
Author(s):  
A.V. Aro ◽  
P. Pietinen ◽  
L.M. Valsta ◽  
C. Ehnholm ◽  
A. Turpeinen ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Serum Lipoprotein ◽  
Low Fat ◽  
Lipoprotein Lipids ◽  
Fat Diets ◽  
Fatty Acid Compositions

scholarly journals Fatty acid profile of <i>m. longissimus dorsi</i> of Mangalitsa and Moravka pig breeds

2014 ◽  
Vol 57 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Milica Petrović ◽  
Martin Wähner ◽  
Čedomir Radović ◽  
Dragan Radojković ◽  
Nenad Parunović ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
The Body ◽  
Longissimus Dorsi ◽  
Mean Values ◽  
Pig Breeds ◽  
Total Fat

Abstract. The objective of this study was to determine the chemical composition and fatty acid content in m. longissimus dorsi (MLD) of two indigenous pig breeds (ML – Swallow-belly Mangalitsa and M – Moravka) reared in free range farm conditions and fed complete mixtures used for commercial meat pig genotypes. The body mass of ML and M pigs at slaughter was,on average, 107.14 and 107.61 kg, respectively. In MLD of M pigs, more total fat was measured compared to ML breed (6.96 % compared to 5.10 %, P<0.05). Protein content in MLD of ML pigs was higher by +0.92 % (P<0.01) compared to M pigs. Male castrates of M pigs had more fat compared to gilts of the same breed (8.64 compared to 5.29 %), and the 3.35 % difference between mean values was statistically significant (P<0.05). The breed of pigs influenced the total saturated fatty acids (P=0.011) and mono-unsaturated fatty acid (P=0.003) contents, but not the content of polyunsaturated fatty acids (P=0.325). In the case of saturated fatty acids in the MLD of ML and M pigs, the most common were C16:0 (25.05 % and 25.53 %) and C18:0 (12.73 % and 14.40 %). The MLD of M pigs contained 1.67 % more stearic acid compared to ML pigs (P=0.004). Pigs of ML, compared to M pigs, had more C18:1cis-9 (+2.31 %), C16:1 (+0.49 %), C17:1 (+0.10 %) and less C20:1cis-11 (–0.25 %). The content of two essential fatty acids, C18:2n-6 and C18:3n-3, did not vary according to breed or sex of pigs (P>0.05). The n-6/n-3 ratio was higher than optimal (18.7 for breed ML and 13.7 for M).

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