DIETARY FACTORS AFFECTING THE LEVEL OF PLASMA CHOLESTEROL IN HUMANS: THE ROLE OF FAT

1956 ◽  
Vol 34 (3) ◽  
pp. 441-455 ◽  
Author(s):  
J. M. R. Beveridge ◽  
W. F. Connell ◽  
G. A. Mayer
Keyword(s):  
Corn Oil ◽  
Plasma Cholesterol ◽  
Initial Period ◽  
Dietary Factors ◽  
Chicken Fat ◽  
Animal Fats ◽  
Percentage Decrease ◽  
Cholesterol Levels ◽  
The Individual ◽  
Average Individual

Three dietary experiments have been performed in which 36, 37, and 49 male medical students and staff members participated as experimental subjects. In each study, everyone consumed the same homogeneous formula diet for eight days at which time they were divided into five groups. One group was maintained on the original diet for a further eight days and the others were given diets varying in respect of the level and nature of the fat moiety. Protein supplied 16.9% of total calories in all experimental rations. In the first experiment, 37 subjects ingested a diet providing 58.5% of calories as corn oil. During the initial period the average of the individual percentage decreases in plasma cholesterol was 32.0 (P = < 0.01). Those continuing on corn oil displayed a further insignificant decrease. The others, receiving diets high in beef dripping, chicken fat, lard, and butter showed average individual percentage increases of 11.7 (P = > 0.05), 12.7 (P = > 0.05), 15.4 (P = < 0.01), and 28.8 (P = < 0.01), respectively. In the second experiment, 49 subjects consumed a fat-free diet for eight days. The average individual percentage decrease in plasma cholesterol was 22.2 (P = < 0.01). Those continuing on the fat-free diet showed little further change. Those ingesting 20 and 60% of calories as corn oil showed further percentage decreases of 6.9 (P = > 0.05) and 15.2 (P = < 0.01), respectively. By contrast, those receiving diets providing 20 and 60%, of calories as butterfat showed respectively percentage increases of 6.6 (P = > 0.05) and 21.7 (P = < 0.01). In the third experiment, 36 subjects ingested for eight days a diet in which butterfat provided 60% of calories. The plasma cholesterol level remained essentially constant, and did not change significantly in those continuing on this diet for a further eight days. The composition of the fat moiety in the remaining groups in terms of per cent calories derived from butter-fat and corn oil respectively was: 45: 15; 30: 30; 15: 45; and 0: 60. The averages of the individual percentage decreases in plasma cholesterol values were, respectively, 3.9, 15.9, 27.1, and 32.0. Except for the lowest of these values all the changes are highly significant (P = < 0.01). In addition to other conclusions that may be drawn from this work, these studies reveal that (1) there is a factor (or are factors) in certain animal fats that acts to elevate plasma cholesterol levels, and (2) there is a factor (or are factors) in corn oil that acts to depress plasma cholesterol levels.

DIETARY FACTORS AFFECTING THE LEVEL OF PLASMA CHOLESTEROL IN HUMANS: THE ROLE OF FAT

1956 ◽  
Vol 34 (1) ◽  
pp. 441-455 ◽  
Author(s):  
J. M. R. Beveridge ◽  
W. F. Connell ◽  
G. A. Mayer
Keyword(s):  
Corn Oil ◽  
Plasma Cholesterol ◽  
Initial Period ◽  
Dietary Factors ◽  
Chicken Fat ◽  
Animal Fats ◽  
Percentage Decrease ◽  
Cholesterol Levels ◽  
The Individual ◽  
Average Individual

Three dietary experiments have been performed in which 36, 37, and 49 male medical students and staff members participated as experimental subjects. In each study, everyone consumed the same homogeneous formula diet for eight days at which time they were divided into five groups. One group was maintained on the original diet for a further eight days and the others were given diets varying in respect of the level and nature of the fat moiety. Protein supplied 16.9% of total calories in all experimental rations. In the first experiment, 37 subjects ingested a diet providing 58.5% of calories as corn oil. During the initial period the average of the individual percentage decreases in plasma cholesterol was 32.0 (P = < 0.01). Those continuing on corn oil displayed a further insignificant decrease. The others, receiving diets high in beef dripping, chicken fat, lard, and butter showed average individual percentage increases of 11.7 (P = > 0.05), 12.7 (P = > 0.05), 15.4 (P = < 0.01), and 28.8 (P = < 0.01), respectively. In the second experiment, 49 subjects consumed a fat-free diet for eight days. The average individual percentage decrease in plasma cholesterol was 22.2 (P = < 0.01). Those continuing on the fat-free diet showed little further change. Those ingesting 20 and 60% of calories as corn oil showed further percentage decreases of 6.9 (P = > 0.05) and 15.2 (P = < 0.01), respectively. By contrast, those receiving diets providing 20 and 60%, of calories as butterfat showed respectively percentage increases of 6.6 (P = > 0.05) and 21.7 (P = < 0.01). In the third experiment, 36 subjects ingested for eight days a diet in which butterfat provided 60% of calories. The plasma cholesterol level remained essentially constant, and did not change significantly in those continuing on this diet for a further eight days. The composition of the fat moiety in the remaining groups in terms of per cent calories derived from butter-fat and corn oil respectively was: 45: 15; 30: 30; 15: 45; and 0: 60. The averages of the individual percentage decreases in plasma cholesterol values were, respectively, 3.9, 15.9, 27.1, and 32.0. Except for the lowest of these values all the changes are highly significant (P = < 0.01). In addition to other conclusions that may be drawn from this work, these studies reveal that (1) there is a factor (or are factors) in certain animal fats that acts to elevate plasma cholesterol levels, and (2) there is a factor (or are factors) in corn oil that acts to depress plasma cholesterol levels.

PLANT STEROLS, DEGREE OF UNSATURATION, AND HYPOCHOLESTEROLEMIC ACTION OF CERTAIN FATS

1958 ◽  
Vol 36 (9) ◽  
pp. 895-911 ◽  
Author(s):  
J. M. R. Beveridge ◽  
W. Ford Connell ◽  
G. A. Mayer ◽  
H. L. Haust
Keyword(s):  
Fatty Acids ◽  
Corn Oil ◽  
Plasma Cholesterol ◽  
Initial Period ◽  
Coconut Oil ◽  
Simple Relationship ◽  
Hypocholesterolemic Effect ◽  
Short Chain Length ◽  
Degree Of Unsaturation ◽  
Hypocholesterolemic Action

Dietary experiments in which food was supplied in the form of a homogeneous liquid formula ration of definitely known composition have been performed on 171 subjects (159 men and 12 women, university students).During an initial period of 8 days all subjects ate the same ration and then groups of 8 to 12 individuals were given rations varying in respect of the fat moiety for a further 8 days. Plasma cholesterol analyses were performed at day 0, 4, 8, 12, and 16.The results obtained were interpreted as indicating that: firstly, there is no simple relationship between the hypocholesterolemic effect of an oil and degree of unsaturation; secondly, sitosterol or something closely associated with this sterol in the unsaponifiable matter accounts for a large part of the hypocholesterolemic activity of corn oil; and thirdly, certain fatty acids of short chain length or some other substance in butterfat and coconut oil have a hypercholesterolemic effect.

PLANT STEROLS, DEGREE OF UNSATURATION, AND HYPOCHOLESTEROLEMIC ACTION OF CERTAIN FATS

1958 ◽  
Vol 36 (1) ◽  
pp. 895-911 ◽  
Author(s):  
J. M. R. Beveridge ◽  
W. Ford Connell ◽  
G. A. Mayer ◽  
H. L. Haust
Keyword(s):  
Fatty Acids ◽  
Corn Oil ◽  
Plasma Cholesterol ◽  
Initial Period ◽  
Coconut Oil ◽  
Simple Relationship ◽  
Hypocholesterolemic Effect ◽  
Short Chain Length ◽  
Degree Of Unsaturation ◽  
Hypocholesterolemic Action

Dietary experiments in which food was supplied in the form of a homogeneous liquid formula ration of definitely known composition have been performed on 171 subjects (159 men and 12 women, university students).During an initial period of 8 days all subjects ate the same ration and then groups of 8 to 12 individuals were given rations varying in respect of the fat moiety for a further 8 days. Plasma cholesterol analyses were performed at day 0, 4, 8, 12, and 16.The results obtained were interpreted as indicating that: firstly, there is no simple relationship between the hypocholesterolemic effect of an oil and degree of unsaturation; secondly, sitosterol or something closely associated with this sterol in the unsaponifiable matter accounts for a large part of the hypocholesterolemic activity of corn oil; and thirdly, certain fatty acids of short chain length or some other substance in butterfat and coconut oil have a hypercholesterolemic effect.

scholarly journals Global DNA methylation in rats´ liver is not affected by hypercholesterolemic diet

2020 ◽  
pp. 347-352
Author(s):  
L. Jurcikova-Novotna ◽  
L. Mrazova ◽  
K. Micova ◽  
D. Friedecky ◽  
J.A. Hubacek ◽  
...  
Keyword(s):  
Dna Methylation ◽  
Plasma Cholesterol ◽  
Methylation Status ◽  
Dietary Factors ◽  
Rat Strains ◽  
Total Liver ◽  
Cholesterol Levels ◽  
Hypercholesterolemic Diet ◽  
Wistar Kyoto ◽  
Atherosclerosis Risk Factors

Increased plasma cholesterol levels are listed between the major atherosclerosis risk factors. The final plasma cholesterol levels result from the interplay between the genetic and environmental (diet, physical activity) factors. Little is known, how dietary factors influence epigenetics. We have analyzed, if an over-generation feeding of rat with cholesterol influences total liver-DNA methylation, and if total liver-DNA methylation differ between the different rat strains (Prague hereditary hypercholesterolemic rats, Prague hereditary hypertriglyceridemic rats and Wistar Kyoto rats). The animals were feed with high fat (additional 5 % over normal capacity) high cholesterol (2 %) diet for 14 days. DNA methylation in the liver tissue in different generations was analyzed using the liquid chromatography coupled with tandem mass spectrometry. We have not observed any significant changes in total liver-DNA methylation over the 9 generations of animals feed by fat/cholesterol enriched diet. Additionally, there were no differences in DNA methylation between different rat strains. In animal model, the dietary changes (hypercholesterolemic diet) not significantly influence the total DNA methylation status within the liver.

Plasma cholesterol levels in free-ranging macaques compared with captive macaques and humans

Primates ◽  
2000 ◽  
Vol 41 (3) ◽  
pp. 299-309 ◽  
Author(s):  
Akiko Takenaka ◽  
Yuko Matsumoto ◽  
Aika Nagaya ◽  
Kunio Watanabe ◽  
Shunji Goto ◽  
...  
Keyword(s):  
Plasma Cholesterol ◽  
Cholesterol Levels ◽  
Free Ranging

scholarly journals Hyodeoxycholic acid efficiently suppresses atherosclerosis formation and plasma cholesterol levels in mice

2001 ◽  
Vol 42 (8) ◽  
pp. 1250-1256 ◽  
Author(s):  
Ephraim Sehayek ◽  
Jennie G. Ono ◽  
Elizabeth M. Duncan ◽  
Ashok K. Batta ◽  
Gerald Salen ◽  
...  
Keyword(s):  
Plasma Cholesterol ◽  
Cholesterol Levels ◽  
Hyodeoxycholic Acid

scholarly journals Gestational Diabetes Mellitus Treatment Schemes Modify Maternal Plasma Cholesterol Levels Dependent to Women´s Weight: Possible Impact on Feto-Placental Vascular Function

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 506 ◽  
Author(s):  
Susana Contreras-Duarte ◽  
Lorena Carvajal ◽  
María Jesús Garchitorena ◽  
Mario Subiabre ◽  
Bárbara Fuenzalida ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Gestational Diabetes ◽  
Gestational Diabetes Mellitus ◽  
Vascular Function ◽  
Plasma Cholesterol ◽  
Umbilical Vein ◽  
Maternal Plasma ◽  
Maternal Weight ◽  
Cholesterol Levels ◽  
The Impact

Gestational diabetes mellitus (GDM) associates with fetal endothelial dysfunction (ED), which occurs independently of adequate glycemic control. Scarce information exists about the impact of different GDM therapeutic schemes on maternal dyslipidemia and obesity and their contribution to the development of fetal-ED. The aim of this study was to evaluate the effect of GDM-treatments on lipid levels in nonobese (N) and obese (O) pregnant women and the effect of maternal cholesterol levels in GDM-associated ED in the umbilical vein (UV). O-GDM women treated with diet showed decreased total cholesterol (TC) and low-density lipoproteins (LDL) levels with respect to N-GDM ones. Moreover, O-GDM women treated with diet in addition to insulin showed higher TC and LDL levels than N-GDM women. The maximum relaxation to calcitonin gene-related peptide of the UV rings was lower in the N-GDM group compared to the N one, and increased maternal levels of TC were associated with even lower dilation in the N-GDM group. We conclude that GDM-treatments modulate the TC and LDL levels depending on maternal weight. Additionally, increased TC levels worsen the GDM-associated ED of UV rings. This study suggests that it could be relevant to consider a specific GDM-treatment according to weight in order to prevent fetal-ED, as well as to consider the possible effects of maternal lipids during pregnancy.

scholarly journals Influence of Diet and Tobacco Smoking on Pancreatic Cancer Incidence in Poland in 1960–2008

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Mirosław Jarosz ◽  
Włodzimierz Sekuła ◽  
Ewa Rychlik
Keyword(s):  
Pancreatic Cancer ◽  
Cancer Incidence ◽  
Tobacco Smoking ◽  
Red Meat ◽  
Incidence Rates ◽  
Dietary Factors ◽  
Balance Sheets ◽  
Animal Fats ◽  
The Relationship ◽  
Cancer Incidence Rates

The aim of the study was to investigate the relationship between pancreatic cancer incidence and selected dietary factors, alcohol consumption, and tobacco smoking in Poland in 1960–2008. Data on pancreatic cancer morbidity were derived from the National Cancer Registry and on food consumption from the national food balance sheets. In 1960–1989 correlations were found between pancreatic cancer incidence rates and energy (0.60 for males and 0.57 for females), cholesterol (0.87 and 0.80), fibre (−0.84 and −0.89) and folate (−0.45 and −0.49) intake, the consumption of total fats (0.94 and 0.91), animal fats (0,90 and 0,82), sugar (0.88 and 0.87), cereals (−0.93 and −0.91), and alcohol (0.86 and 0.82). In 1990–2008 morbidity correlated with the consumption of red meat (0.67 and 0.48), poultry (−0.88 and −0.57), and fruit (−0.62 and −0.50). Correlation with tobacco smoking was observed in the whole studied period (0.55 and 0.44). Increased incidence of pancreatic cancer in 1960–1995 was probably related to adverse dietary patterns up to 1989, especially high consumption of fats, sugar, and alcohol. Further positive changes in the diet such as lowering red meat consumption and increasing fruit consumption could influence incidence reduction in recent years. Also changes in tobacco smoking could affect the morbidity.

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