Dietary Fat and Protein Intakes in Relation to Plasma Sphingolipids As Determined by a Large-Scale Lipidomic Analysis

Abstract Objectives Sphingolipid concentrations have been associated with risk of type 2 diabetes and cardiovascular diseases. Because sphingolipids can be synthesized de novo from saturated fatty acids (SFA), dietary fatty acids may affect plasma sphingolipid concentrations. We aimed to evaluate dietary fat and protein intakes in relation to circulating sphingolipid levels. Methods We used cross-sectional data from 2860 ethnic Chinese Singaporeans collected from 2004–2007. Nutrient intakes were estimated on the basis of a validated 159-item food frequency questionnaire. We quantified 79 molecularly distinct sphingolipids in a large-scale lipidomic evaluation from plasma samples. Results Higher saturated fat intake was associated with higher concentrations of 16:1; O2 sphingolipids including ceramides, monohexosylcermides, dihexosylceramides, sphingomyelins, and sphingosine 1-phosphates. Higher polyunsaturated fat intake was associated with lower plasma long-chain ceramides and long-chain monohexosylcermide concentrations. Protein intake was inversely associated with concentrations of most subclasses of sphingolipids, with the exception of sphingolipids containing a 16:1; O2 sphingoid base. Lower intake of saturated fat and higher intake of polyunsaturated fat and protein may decrease plasma concentrations of several sphingolipid classes. Conclusions These findings may represent a novel biological mechanism for the impact of nutrient intakes on cardio-metabolic health. Funding Sources This work was supported by the National Research Foundation Investigatorship grant (NRF-NRFI2015–05, to MRW), A*STAR (I1901E0040), and the National University Health System (NUHSRO/2014/085/AF-Partner/01, DRH). FT was supported by the NRF and A*STAR IAF-ICP I1901E0040.

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Dietary Fat and Protein Intake in Relation to Plasma Sphingolipids as Determined by a Large-Scale Lipidomic Analysis

Metabolites ◽

10.3390/metabo11020093 ◽

2021 ◽

Vol 11 (2) ◽

pp. 93

Author(s):

Jowy Yi Hoong Seah ◽

Wee Siong Chew ◽

Federico Torta ◽

Chin Meng Khoo ◽

Markus R. Wenk ◽

...

Keyword(s):

Fatty Acids ◽

Dietary Fat ◽

Protein Intake ◽

Large Scale ◽

Saturated Fat ◽

Dietary Fatty Acids ◽

Fat Intake ◽

Polyunsaturated Fat ◽

Nutrient Intakes ◽

Long Chain

Sphingolipid concentrations have been associated with risk of type 2 diabetes and cardiovascular diseases. Because sphingolipids can be synthesized de novo from saturated fatty acids (SFA), dietary fatty acids may affect plasma sphingolipid concentrations. We aimed to evaluate dietary fat and protein intakes in relation to circulating sphingolipid levels. We used cross-sectional data from 2860 ethnic Chinese Singaporeans collected from 2004–2007. Nutrient intakes were estimated on the basis of a validated 159-item food frequency questionnaire. We quantified 79 molecularly distinct sphingolipids in a large-scale lipidomic evaluation from plasma samples. Higher saturated fat intake was associated with higher concentrations of 16:1;O2 sphingolipids including ceramides, monohexosylcermides, dihexosylceramides, sphingomyelins, and sphingosine 1-phosphates. Higher polyunsaturated fat intake was associated with lower plasma long-chain ceramides and long-chain monohexosylcermide concentrations. Protein intake was inversely associated with concentrations of most subclasses of sphingolipids, with the exception of sphingolipids containing a 16:1;O2 sphingoid base. Lower intake of saturated fat and higher intake of polyunsaturated fat and protein may decrease plasma concentrations of several sphingolipid classes. These findings may represent a novel biological mechanism for the impact of nutrient intakes on cardio-metabolic health.

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Postprandial Activation of Coagulant Factor VII by Long-chain Dietary Fatty Acids

Thrombosis and Haemostasis ◽

10.1055/s-0038-1650585 ◽

1996 ◽

Vol 76 (03) ◽

pp. 369-371 ◽

Cited By ~ 39

Author(s):

T A B Sanders ◽

G J Miller ◽

Tamara de Grassi ◽

Najat Yahia

Keyword(s):

Fatty Acids ◽

Dietary Fatty Acids ◽

Factor Vii ◽

Fat Intake ◽

Long Chain Fatty Acids ◽

Postprandial Lipaemia ◽

Increased Risk ◽

Coagulant Activity ◽

Long Chain Triglycerides ◽

Long Chain

SummaryFactor VII coagulant activity (FVIIc) is associated with an increased risk of fatal ischaemic heart disease (IHD). Several reports have suggested that dietary fat intake or hypertriglyceridaemia are associated with elevated levels of FVII. This study demonstrates that an intake of long-chain fatty acids sufficient to induce postprandial lipaemia in healthy subjects leads to a substantial elevation in both FVIIc and the concentration of FVII circulating in the activated form. Such an increase in FVIIc could not be induced by medium-chain triglycerides. These results suggest that the consumption of a sufficient amount of long-chain triglycerides to induce postprandial lipaemia induces the activation of FVII.

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Dietary fat intake in healthy adolescents: inverse relationships between the estimated intake of saturated fatty acids and serum cholesterol

British Journal Of Nutrition ◽

10.1079/bjn2000279 ◽

2001 ◽

Vol 85 (3) ◽

pp. 333-341 ◽

Cited By ~ 64

Author(s):

Gösta Samuelson ◽

Lars-Erik Bratteby ◽

Rawya Mohsen ◽

Bengt Vessby

Keyword(s):

Fatty Acids ◽

Serum Cholesterol ◽

Milk Fat ◽

Saturated Fatty Acids ◽

Saturated Fat ◽

Dietary Fatty Acids ◽

Cholesterol Esters ◽

Fat Intake ◽

A Chain ◽

The One

The objective of the present study was to describe the intake of dietary fatty acids among healthy 15-year-old boys and girls and to relate the intake of specific fatty acids and the fatty acid composition of the serum cholesterol esters to serum lipid, apolipoprotein (Apo) and insulin concentrations respectively. Fifty-two girls and forty-two boys were randomly selected from the official population register. Unexpectedly, significant inverse associations were found between the dietary content of saturated fatty acids with a chain length of four to fifteen C atoms, mainly derived from milk fat, as well as the corresponding fatty acids in the serum cholesterol esters, on the one hand and the serum concentrations of cholesterol and ApoB on the other. The estimated dietary intake of 4:0–10:0, 12:0 and 14:0 respectively, were all significantly inversely related to the serum cholesterol (r-0.32,r-0.31,r-0.30, all P<0.05) and ApoB (r-0.42,r-0.42, andr-0.40, all P<0.05) concentrations in girls and 12:0 to the ApoB concentration (r-0.55, P<0.01) in boys. The proportions of 12:0 and 15:0 in the serum cholesterol esters were negatively correlated with the serum cholesterol concentrations in both girls (r-0.34,r-0.32, P<0.05) and boys (r-0.53, P<0.01;r-0.32, P<0.05) and with the ApoB concentrations among boys (r-0.61, P<0.01;r-0.43, P<0.05). It is conceivable that milk fat contains or is associated with some component in the diet, or some other characteristics of the food intake, which counterbalances the expected positive relationships between saturated fat intake and lipid levels.

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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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Metabolic Syndrome—Role of Dietary Fat Type and Quantity

Nutrients ◽

10.3390/nu11071438 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1438 ◽

Cited By ~ 7

Author(s):

Peter Clifton

Keyword(s):

Blood Pressure ◽

Metabolic Syndrome ◽

Dietary Fat ◽

Saturated Fat ◽

Density Lipoprotein ◽

Hdl Cholesterol ◽

Fasting Insulin ◽

Polyunsaturated Fat ◽

Monounsaturated Fat ◽

The Impact

Background: Metabolic syndrome increases the risk of cardiovascular disease (CVD) over and above that related to type 2 diabetes. The optimal diet for the treatment of metabolic syndrome is not clear. Materials and Methods: A review of dietary interventions in volunteers with metabolic syndrome as well as studies examining the impact of dietary fat on the separate components of metabolic syndrome was undertaken using only recent meta-analyses, if available. Results: Most of the data suggest that replacing carbohydrates with any fat, but particularly polyunsaturated fat, will lower triglyceride(TG), increase high density lipoprotein (HDL) cholesterol, and lower blood pressure, but have no effects on fasting glucose in normal volunteers or insulin sensitivity, as assessed by euglycemic hyperinsulinemic clamps. Fasting insulin may be lowered by fat. Monounsaturated fat (MUFA) is preferable to polyunsaturated fat (PUFA) for fasting insulin and glucose lowering. The addition of 3–4 g of N3 fats will lower TG and blood pressure (BP) and reduce the proportion of subjects with metabolic syndrome. Dairy fat (50% saturated fat) is also related to a lower incidence of metabolic syndrome in cohort studies.

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The influence of dietary fatty acids on liver fat content and metabolism

Proceedings of The Nutrition Society ◽

10.1017/s0029665119000569 ◽

2019 ◽

Vol 79 (1) ◽

pp. 30-41 ◽

Cited By ~ 12

Author(s):

Leanne Hodson ◽

Fredrik Rosqvist ◽

Siôn A Parry

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Dietary Fat ◽

Fat Content ◽

Dietary Fatty Acids ◽

Liver Fat ◽

Liver Fat Content ◽

Alcoholic Fatty Liver ◽

Fat Accumulation ◽

The Impact

Non-alcoholic fatty liver disease encompasses a spectrum of conditions from hepatic steatosis through to cirrhosis; obesity is a known risk factor. The liver plays a major role in regulating fatty acid metabolism and perturbations in intrahepatic processes have potential to impact on metabolic health. It remains unclear why intra-hepatocellular fat starts to accumulate, but it likely involves an imbalance between fatty acid delivery to the liver, fatty acid synthesis and oxidation within the liver and TAG export from the liver. As man spends the majority of the day in a postprandial rather than postabsorptive state, dietary fatty acid intake should be taken into consideration when investigating why intra-hepatic fat starts to accumulate. This review will discuss the impact of the quantity and quality of dietary fatty acids on liver fat accumulation and metabolism, along with some of the potential mechanisms involved. Studies investigating the role of dietary fat in liver fat accumulation, although surprisingly limited, have clearly demonstrated that it is total energy intake, rather than fat intake per se, that is a key mediator of liver fat content; hyperenergetic diets increase liver fat whilst hypoenergetic diets decrease liver fat content irrespective of total fat content. Moreover, there is now, albeit limited evidence emerging to suggest the composition of dietary fat may also play a role in liver fat accumulation, with diets enriched in saturated fat appearing to increase liver fat content to a greater extent when compared with diets enriched in unsaturated fats.

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Abstract P358: Dietary Fat Quality and Risk of CHD in the 28 Year Follow-up of a Large Prospective Study of US Women

Circulation ◽

10.1161/circ.125.suppl_10.ap358 ◽

2012 ◽

Vol 125 (suppl_10) ◽

Author(s):

Stephanie E Chiuve ◽

Frank B Hu ◽

Christine M Albert ◽

Kathryn M Rexrode ◽

JoAnn E Manson ◽

...

Keyword(s):

Dietary Fat ◽

Disease Risk ◽

Saturated Fat ◽

Health Study ◽

Fat Intake ◽

Polyunsaturated Fat ◽

Fat Quality ◽

Nutrient Density ◽

Chd Risk ◽

Total Fat

Background: The importance of fat quality is reflected in the recent 2010 Dietary Guidelines for Americans, which recommend reducing saturated fat intake, and replacing this with polyunsaturated fat. Health effects of dietary fat are often estimated as an isocaloric substitution with carbohydrates (nutrient density models). Expressing fat intake as a % of total fat instead better quantifies fat quality, in overall diet and individual foods, and may provide an alternative approach to evaluate associated disease risk. We evaluated this novel measure of dietary fat quality, the % of fat type relative to total fat intake, on CHD risk among women in the Nurses' Health Study. Methods: We followed 84,531 women, free of chronic disease at baseline, from 1980-2008. Data on diet and other factors were ascertained every 2-4 years via questionnaires. For saturated and polyunsaturated fats, fat quality was calculated as grams of fat type / grams of total fat, and included in Cox proportional hazards models with total fat (fat density model), to estimate the association between fat intake and risk of CHD. We also estimated these associations using traditional nutrient density models, with isocaloric replacement of fat with carbohydrates. Results: Over 28 years, there were 3373 cases of CHD. A greater proportion of fat intake as saturated fat was associated with higher risk of CHD (p, trend<0.001) ( Table ). Conversely, a greater proportion of fat intake as polyunsaturated fat was associated with lower risk (p, trend<0.001), which was seen for both N-6 and N-3 fats. Compared with nutrient density models, RR obtained from fat density models were greater in magnitude for saturated and N-3 fats, but similar in magnitude for total and N-6 polyunsaturated fat. Conclusions: Saturated and polyunsaturated fat, quantified as a % of total fat, were significantly associated with CHD risk. This novel measure of dietary fat may aid in the translation of dietary recommendations of fat quality and may provide guidance in distinguishing foods based on fat quality.

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Dietary fat in relation to overall and progression-free survival among patients (pts) with advanced or metastatic colorectal cancer (CRC): Data from CALGB 80405 (Alliance).

Journal of Clinical Oncology ◽

10.1200/jco.2021.39.15_suppl.3588 ◽

2021 ◽

Vol 39 (15_suppl) ◽

pp. 3588-3588

Author(s):

Erin Van Blarigan ◽

Chao Ma ◽

Fang-Shu Ou ◽

Alan P. Venook ◽

Kimmie Ng ◽

...

Keyword(s):

Dietary Fat ◽

Controlled Trial ◽

Saturated Fat ◽

Dietary Factors ◽

P Value ◽

Fat Intake ◽

Total N ◽

Long Chain ◽

Vegetable Fat

3588 Background: Growing data suggest dietary factors are associated with survival among pts with non-metastatic CRC. However, data on diet and survival among pts with advanced or metastatic disease are very limited. Methods: We prospectively examined dietary fat intake assessed at initiation of treatment for advanced or metastatic CRC in relation to OS and PFS. This analysis was conducted among 1,149 pts in the CALGB 80405 randomized controlled trial who completed a validated food frequency questionnaire. We examined intakes of saturated, monounsaturated, and polyunsaturated (total n-3, long-chain n-3, and total n-6) fats as well as animal and vegetable fats. Based on data from non-metastatic CRC and other cancers, we hypothesized that higher intakes of long-chain n-3 fatty acids and vegetable fats would be associated with longer OS and PFS and higher intakes of saturated fat and animal fat would be associated with shorter OS and PFS. We used Cox proportional hazards regression to estimate adjusted hazard ratios (HR) and 95% confidence intervals (CI). Results: Over a median follow-up of 6.1 years [y; interquartile range (IQR): 5.3, 7.2 y], we observed 974 deaths and 103 events of progression without death during follow-up. Participants in this analysis had a median age of 59 y (IQR: 51 to 67 y); 41% were female and 86% identified as white. We observed no statistically significant associations between any type of dietary fat and OS. However, vegetable fat was non-linearly associated with longer PFS (HR comparing 4th to 1st quartile: 0.78; 95% CI: 0.64, 0.96; p-trend: 0.10). We also observed a linear association between continuous saturated fat and PFS (HR per 5% kcal/d: 1.21; 95% CI: 1.03, 1.42; p-value: 0.02), perhaps driven by pts with high saturated fat intake. Conclusions: We observed no statistically significant associations between types of dietary fat and OS among pts with advanced or metastatic CRC. However, a healthy diet that includes vegetable fat and is modest in saturated fat may be associated with longer PFS. Future studies to replicate these findings and examine diet in relation to cancer survival in racially/ethnically diverse populations are needed. Support: K07CA197077, U10CA180821, U10CA180882, https://acknowledgments.alliancefound.org . Clinical trial information: NCT00265850.

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Type of dietary fat intakes in relation to all-cause and cause-specific mortality in US adults: an iso-energetic substitution analysis from the American National Health and Nutrition Examination Survey linked to the US mortality registry

British Journal Of Nutrition ◽

10.1017/s0007114517003889 ◽

2018 ◽

Vol 119 (4) ◽

pp. 456-463 ◽

Cited By ~ 11

Author(s):

Cristian Ricci ◽

Jeannine Baumgartner ◽

Manja Zec ◽

Herculina Salome Kruger ◽

Cornelius M. Smuts

Keyword(s):

National Health ◽

Mortality Risk ◽

Dietary Fat ◽

Saturated Fat ◽

Fat Intake ◽

Polyunsaturated Fat ◽

Health And Nutrition ◽

Risk Increase ◽

Increased Risk ◽

Specific Mortality

AbstractAccumulating evidence indicates that saturated fat intake is related to mortality risk increase, whereas unsaturated fat intake is associated with reduced mortality risk. The aim of the present study was to estimate the mortality risk reduction related to a dietary change from saturated fat to mono- or polyunsaturated fat intake. The American National Health and Nutrition Examination Surveys conducted between 1999 and 2010 were linked to the 2011 national US death registry resulting in an observational prospective mortality study. Proportional hazards Cox models were used to evaluate the association between saturated, monounsaturated and polyunsaturated fat with all-cause and cause-specific mortality. Substitution analysis was conducted to estimate an iso-energetic substitution of 10 % of the energy from dietary fat intake applied to the substitution of saturated fat with an equal amount of energy from monounsaturated or polyunsaturated fat. The highest tertile intakes of saturated fat resulted in an increased risk (12 %) of all-cause and specific-cause mortality, whereas the highest tertile intakes of polyunsaturated fat resulted in a reduced risk (7 %) of all-cause and specific-cause mortality when compared with the corresponding lowest tertile. Iso-energetic substitution revealed that a substitution of 10 % of energy (from total fat) from saturated fat to an equal amount of energy from monounsaturated or polyunsaturated fat resulted in a significant reduction of the mortality risk ranging from 4 to 8 %. Iso-energetic substitution of saturated fat with monounsaturated and polyunsaturated fat reduced all-cause and specific-cause mortality in US adults.

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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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