BMI modifies the effect of dietary fat on atherogenic lipids: a randomized clinical trial

ABSTRACT Background SFA intake increases LDL cholesterol whereas PUFA intake lowers it. Whether the lipid response to dietary fat differs between normal-weight and obese persons is of relevance to dietary recommendations for obese populations. Objectives We compared the effect of substituting unsaturated fat for saturated fat on LDL cholesterol and apoB concentrations in normal-weight (BMI ≤ 25 kg/m2) and obese (BMI: 30–45) subjects with elevated LDL cholesterol. Methods We randomly assigned 83 men and women (aged 21–70 y) stratified by BMI (normal: n = 44; obese: n = 39) and elevated LDL cholesterol (mean ± SD, normal weight 4.6 ± 0.9 mmol/L; obese 4.4 ± 0.8 mmol/L) to either a PUFA diet enriched with oil-based margarine ( n = 42) or an SFA diet enriched with butter (n = 41) for 6 wk. Results Seven-day dietary records showed differences of ∼9 energy percent (E%) in SFA and ∼4 E% in PUFA between the SFA and PUFA groups. In the total study population, the PUFA diet compared with the SFA diet lowered LDL cholesterol (−0.31 mmol/L; 95% CI: −0.47, −0.15 mmol/L, compared with 0.32 mmol/L; 95% CI: 0.18, 0.47 mmol/L; P < 0.001) and apoB (−0.08 g/L; 95% CI: −0.11, −0.05 g/L, compared with 0.07 g/L; 95% CI: 0.03, 0.10 g/L; P < 0.001). Tests of the BMI × diet interaction were significant for total cholesterol, LDL cholesterol, and apoB ( P values ≤ 0.009). In normal-weight compared with obese participants post-hoc comparisons found that the respective changes in LDL cholesterol were 9.7% (95% CI: 5.3%, 14.2%) compared with 5.3% (95% CI: −0.7%, 11.2%), P = 0.206, in the SFA group, and −10.4% (95% CI: −15.2%, −5.7%) compared with −2.3% (95% CI: −7.4%, 2.8%), P = 0.020, in the PUFA group. ApoB changes were 7.5% (95% CI: 3.5%, 11.4%) compared with 3.0% (95% CI: −1.7%, 7.7%), P = 0.140, in the SFA group, and −8.9% (95% CI: −12.6%, −5.2%) compared with −3.8% (95% CI: −6.3%, −1.2%), P = 0.021, in the PUFA group. Responses to dietary fat were not associated with changes in polyprotein convertase subtisilin/kexin type 9 concentrations. Conclusions BMI modifies the effect of PUFAs compared with SFAs, with smaller improvements in atherogenic lipid concentrations in obese than in normal-weight individuals, possibly supporting adjustment of dietary recommendations according to BMI. This trial was registered with www.clinicaltrials.gov as NCT02589769.

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

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqaa110 ◽

2020 ◽

Vol 112 (1) ◽

pp. 13-18 ◽

Cited By ~ 7

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

Circulation ◽

10.1161/circ.116.suppl_16.ii_15-b ◽

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.

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Bitter Taste Sensitivity Is Determined by TAS2R38 Haplotype, Associated with Saturated Fat Intake and Is Lower in Overweight and Obese Compared to Normal Weight UK adults

Current Developments in Nutrition ◽

10.1093/cdn/nzaa058_029 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1271-1271

Author(s):

Leta Pilic ◽

Catherine Anna-Marie Graham ◽

Nisrin Hares ◽

Megan Brown ◽

Jonathan Kean ◽

...

Keyword(s):

Dietary Fat ◽

Bitter Taste ◽

Saturated Fat ◽

Normal Weight ◽

Taste Perception ◽

Taste Sensitivity ◽

Lower Sensitivity ◽

Fat Intake ◽

Fat Taste ◽

Total Fat

Abstract Objectives Taste perception (sensitivity) may be determined by genetic variations in taste receptors and it affects food intake. Lower fat taste sensitivity is associated with higher dietary fat intake and body mass index (BMI). Recently, associations between bitter and fat taste sensitivity have been reported whereby bitter taste perception may be involved in textural perception of dietary fat. However, it is not clear if lower sensitivity to bitter taste would lead to an actual higher fat intake. Our objectives were to explore the associations between haplotypes in the bitter taste receptor TAS2R38, bitter taste sensitivity and fat intake and if bitter taste sensitivity is lower in individuals with higher BMI. Methods Ethical approval was obtained from the St Mary's and Oxford Brookes University Ethics Committee. Eighty-eight healthy Caucasian participants (44% male and 56% female; mean BMI 24.9 ± 4.8 kg/m2 and mean age 35 ± 14 years) completed this cross-sectional study. Height and weight were measured and genotyping performed for rs713598, rs1726866, rs10246939 genetic variants in the TAS2R38. Haplotypes were determined with Haploview software. Participants rated the intensity of a phenylthiocarbamide (PTC) impregnated strip on the general Labelled Magnitude Scale (gLMS) to determine bitter taste sensitivity and were classified as bitter tasters and non-tasters. Dietary fat intake was calculated from the EPIC-Norfolk Food Frequency Questionnaire and expressed as % total energy intake. Results TAS2R38 haplotypes were associated with bitter taster status (P < 0.005). PTC ratings of intensity were negatively correlated with % saturated fat (SFA) intake (rs = −0.256, P = 0.016). %SFA and %total fat (rs = 0.656, P < 0.005) and %total fat and energy intake (kcal) (rs = 0.225, P = 0.035) were positively correlated. Normal weight participants rated PTC strips as more intense compared to overweight and obese participants (mean rank 53 vs. 41, P = 0.033). Conclusions Bitter taste perception is determined by genetics and lower sensitivity to this taste is associated with higher intake of SFA. Lower bitter taste sensitivity in overweight/obese participants suggests that impaired bitter taste may be associated with an overall unhealthier and more energy dense dietary pattern. Funding Sources St Mary's and Oxford Brookes University.

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Beneficial effects of combined olive oil ingestion and acute exercise on postprandial TAG concentrations in healthy young women

British Journal Of Nutrition ◽

10.1017/s0007114511007380 ◽

2012 ◽

Vol 108 (10) ◽

pp. 1773-1779 ◽

Cited By ~ 5

Author(s):

Chihoko Sasahara ◽

Stephen F. Burns ◽

Masashi Miyashita ◽

David J. Stensel

Keyword(s):

Olive Oil ◽

Dietary Fat ◽

Acute Exercise ◽

Venous Blood ◽

Saturated Fat ◽

Monounsaturated Fat ◽

Time Curve ◽

Beneficial Effects ◽

Unsaturated Fat ◽

Fat Composition

Foods high in monounsaturated fat, such as olive oil, and endurance exercise are both known to independently reduce postprandial TAG concentrations. We examined the combined effects of exercise and dietary fat composition on postprandial TAG concentrations in nine healthy pre-menopausal females (age 26·8 (sd 3·3) years, BMI 22·3 (sd 2·0) kg/m2). Each participant completed four, 2 d trials in a randomised order: (1) butter–no exercise, (2) olive oil–no exercise, (3) butter–exercise, (4) olive oil–exercise. On day 1 of the exercise trials, participants walked or ran on a treadmill for 60 min. On the no-exercise trials, participants rested on day 1. On day 2 of each trial, participants rested and consumed an olive oil meal (saturated fat 15 % and unsaturated fat 85 %) or a butter meal (saturated fat 71 % and unsaturated fat 29 %) for breakfast. Venous blood samples were obtained in the fasted state and for 6 h postprandially on day 2. A significant main effect on physical activity (exercise or control) was obtained for plasma TAG concentration (three-way ANOVA, P = 0·043), and the total area under the concentration v. time curve for TAG was 26 % lower on the olive oil–exercise trial (4·40 (sd 0·40) mmol × 6 h/l) than the butter–no exercise trial (5·91 (sd 1·01) mmol × 6 h/l) (one-way ANOVA, P = 0·029). These findings suggest that the combination of exercise and a preference for monounsaturated dietary fat intake in the form of olive oil may be most beneficial for reducing postprandial TAG concentrations.

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Psychometric Evaluation of the German Version of the Dietary Fat and Free Sugar – Short Questionnaire

10.31232/osf.io/w9xny ◽

2019 ◽

Author(s):

Sophie Pauline Fromm ◽

Annette Horstmann

Keyword(s):

Dietary Fat ◽

Eating Behaviour ◽

Saturated Fat ◽

Normal Weight ◽

Self Report ◽

Free Sugar ◽

German Version ◽

Retest Reliability ◽

Short Questionnaire ◽

Test Retest Reliability

Background: The Dietary Fat and free Sugar – Short Questionnaire (DFS) is a cost- and time-efficient self-report screening instrument to estimate dietary intake of saturated fat and free sugar. To date, only the English version has been psychometrically evaluated. We assessed the psychometric characteristics of the German version of the DFS in normal weight, overweight and obese individuals.Method: 65 adult participants completed a German translation of the DFS and a validated food frequency questionnaire (FFQ). We correlated participants’ percentage of energy intake from saturated fat and free sugar from the FFQ with the DFS scores. To establish test-retest reliability, participants completed the DFS a second time. To investigate convergent validity, we correlated participants DFS scores with self-reported eating behaviour and sensitivity to reward.Results: DFS scores correlated with percentage of energy from free sugar (rs = .443) and saturated fatty acids (rs = .258) but not with non-target nutrients. The correlation between DFS scores and percentage energy from free sugar was not moderated by BMI, whereas the correlation with percentage energy from saturated fat slightly decreased with BMI. Intra-class correlation was .801, suggesting excellent test-retest reliability. DFS scores correlated significantly with restraint of eating behaviour (rs = -.380) and feelings of hunger (rs =.275). Correlations of the DFS score with disinhibited eating and sensitivity to reward failed to be significant.Conclusion: Our results suggest that the German version of the DFS provides a reliable and valid estimation for the dietary saturated fat and free sugar intake of normal weight, overweight, and obese individuals.

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Development of an animal model of chronic alcohol-induced pancreatitis in the rat

AJP Gastrointestinal and Liver Physiology ◽

10.1152/ajpgi.2001.280.6.g1178 ◽

2001 ◽

Vol 280 (6) ◽

pp. G1178-G1186 ◽

Cited By ~ 38

Author(s):

Hiroshi Kono ◽

Mikio Nakagami ◽

Ivan Rusyn ◽

Henry D. Connor ◽

Branko Stefanovic ◽

...

Keyword(s):

Animal Model ◽

Dietary Fat ◽

Corn Oil ◽

Standard Dose ◽

Saturated Fat ◽

Alcoholic Pancreatitis ◽

High Dose ◽

Chronic Alcohol ◽

Unsaturated Fat ◽

Ethanol Feeding

This study was designed to develop an animal model of alcoholic pancreatitis and to test the hypothesis that the dose of ethanol and the type of dietary fat affect free radical formation and pancreatic pathology. Female Wistar rats were fed liquid diets rich in corn oil (unsaturated fat), with or without a standard or high dose of ethanol, and medium-chain triglycerides (saturated fat) with a high dose of ethanol for 8 wk enterally. The dose of ethanol was increased as tolerance developed, which allowed approximately twice as much alcohol to be delivered in the high-dose group. Serum pancreatic enzymes and histology were normal after 4 wk of diets rich in unsaturated fat, with or without the standard dose of ethanol. In contrast, enzyme levels were elevated significantly by the high ethanol dose. Increases were blunted significantly by dietary saturated fat. Fibrosis and collagen α1(I) expression in the pancreas were not detectable after 4 wk of enteral ethanol feeding; however, they were enhanced significantly by the high dose after 8 wk. Furthermore, radical adducts detected by electron spin resonance were minimal with the standard dose; however, the high dose increased carbon-centered radical adducts as well as 4-hydroxynonenal, an index of lipid peroxidation, significantly. Radical adducts were also blunted by ∼70% by dietary saturated fat. The animal model presented here is the first to demonstrate chronic alcohol-induced pancreatitis in a reproducible manner. The key factors responsible for pathology are the amount of ethanol administered and the type of dietary fat.

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High-fat diets: healthy or unhealthy?

Clinical Science ◽

10.1042/cs20070263 ◽

2007 ◽

Vol 113 (10) ◽

pp. 397-399 ◽

Cited By ~ 2

Author(s):

Marie C. Guldstrand ◽

Caroline L. Simberg

Keyword(s):

Saturated Fat ◽

Normal Weight ◽

Caloric Content ◽

Monounsaturated Fat ◽

Dietary Recommendations ◽

High Fat ◽

Treatment And Prevention ◽

Low Carbohydrate ◽

High Fat Diets ◽

Fat Diets

In the current dietary recommendations for the treatment and prevention of Type 2 diabetes and its related complications, there is flexibility in the proportion of energy derived from monounsaturated fat and carbohydrate as a replacement for saturated fat. Over the last few years, several population studies have shown that subjects eating a lot of refined grains and processed foods have a much larger increase in waist circumference than those following a diet higher in monounsaturated fat, protein and carbohydrates rich in fibre and whole grain. In the present issue of Clinical Science, Sinitskaya and co-workers have demonstrated that, in normal-weight rodents categorized into groups of high-fat and medium-carbohydrate [53%/30% of energy as fat/carbohydrate; 19.66 kJ/g (4.7 kcal/g)], high-fat and low-carbohydrate [67%/9% of energy as fat/carbohydrate; 21.76 kJ/g (5.2 kcal/g)] and high-fat and carbohydrate-free [75%/0% of energy as fat/carbohydrate; 24.69 kJ/g (5.9 kcal/g)] diets, the high-fat diets containing carbohydrates were both obesogenic and diabetogenic, whereas the very-high-fat and carbohydrate-free diet was not obesogenic but led to insulin resistance and higher risk of cardiovascular disease. This finding may indicate that high-fat diets could easily give rise to an unhealthy diet when combined with carbohydrates, highlighting the significance of macronutrient composition, rather than caloric content, in high-fat diets.

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

British Journal Of Nutrition ◽

10.1017/bjn20061866 ◽

2006 ◽

Vol 96 (S2) ◽

pp. S68-S78 ◽

Cited By ~ 127

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.

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DIETARY FAT INTAKE AND COGNITIVE FUNCTION AMONG OLDER POPULATIONS: A SYSTEMATIC REVIEW AND META-ANALYSIS

Journal of Prevention of Alzheimer's Disease ◽

10.14283/jpad.2019.9 ◽

2019 ◽

pp. 1-8

Author(s):

G.-Y. Cao ◽

M. Li ◽

L. Han ◽

F. Tayie ◽

S.-S. Yao ◽

...

Keyword(s):

Cognitive Impairment ◽

Cognitive Function ◽

Dietary Fat ◽

Saturated Fat ◽

Cognitive Outcomes ◽

Fat Intake ◽

Unsaturated Fat ◽

Dietary Fat Intake ◽

Fat Consumption ◽

Saturated Fat Intake

Objective: The associations between dietary fat intake and cognitive function are inconsistent and inconclusive. This study aimed to provide a quantitative synthesis of prospective cohort studies on the relationship between dietary fat intake and cognitive function among older adults. Methods: PubMed, EMBASE, PsycINFO and Web of Science databases were searched for prospective cohort studies published in English before March 2018 reporting cognitive outcomes in relation to dietary fat intake. Four binary incident outcomes included were mild cognitive impairment (MCI), dementia, Alzheimer disease (AD) and cognitive impairment. The categories of dietary fat intake were based on fat consumption or the percentage of energy from fat consumption, including dichotomies, tertiles, quartiles and quintiles. The relative risk (RR) with the corresponding 95% confidence intervals (CIs) was pooled using a random effects model. Results: Nine studies covering a total of 23,402 participants were included. Compared with the lowest category of consumption, the highest category of saturated fat intake was associated with an increased risk of cognitive impairment (RR = 1.40; 95% CI: 1.02-1.91) and AD (RR: 1.87, 95% CI: 1.09-3.20). The total and unsaturated fat intake was not statistically associated with cognitive outcomes with significant between-study heterogeneity. Conclusion: This study reported a detrimental association between saturated fat intake and cognitive impairment and mixed results between unsaturated fat intake and selected cognitive outcomes. Given the substantial heterogeneity in the sample size and methodology used across studies, the evidence presented here should be interpreted with caution.

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Ernährungstherapie bei Diabetes

Diabetologie und Stoffwechsel ◽

10.1055/s-0043-112278 ◽

2017 ◽

Vol 12 (03) ◽

pp. 187-205 ◽

Cited By ~ 2

Author(s):

Anja Bosy-Westphal ◽

Friederike Fieres-Keller ◽

Manfred Müller

Keyword(s):

Type 2 Diabetes ◽

Glycemic Load ◽

Saturated Fat ◽

Nutritional Therapy ◽

Normal Weight ◽

Diabetic Patients ◽

Dietary Recommendations ◽

Balanced Diet

AbstractNutritional therapy of patients with type 1 or type 2 diabetes is based on a healthy balanced diet that is complemented by evidenced based guidelines for nutritional counselling of comorbidities like obesity, hypertension and dyslipidemia. Dietary recommendations are further individualized based on medication (i. e. for prevention of hypoglycemia) and according to personal preferences (e. g. regarding macronutrient composition). Avoidance of long-term complications and improvement of prognosis are main objectives of nutritional therapy in the vulnerable group of patients with diabetes. In normal weight patients with type 1 diabetes, optimal glycemic control is the major target of counselling. In patients with type 2 diabetes, reduction of cardiovascular risk is also in the focus of therapy. In contrast to non-diabetic patients the treatment of dyslipidemia in type 2 diabetes not only requires lowering of LDL cholesterol by limitation of saturated fat intake but also needs a strategy for reduction of triglyceride levels. Both therapeutic aims can be best achieved by a high fiber low glycemic load diet with a high proportion of oleic acid.

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