Influence of dietary fatty acid composition and exercise on changes in fat oxidation from a high-fat diet

Acute high-fat (HF) diets can lead to short-term positive fat balances until the body increases fat oxidation to match intake. The purpose of this study was to examine the effects of a HF diet, rich in either mono-unsaturated or saturated fatty acids (FAs) and exercise, on the rate at which the body adapts to a HF diet.13C-labeled oleate and 2H-labeled palmitate were also given to determine the contribution of exogenous vs. global fat oxidation. Eight healthy men (age of 18–45 yr; body mass index of 22 ± 3 kg/m2) were randomized in a 2 × 2 crossover design. The four treatments were a high saturated fat diet with exercise (SE) or sedentary (SS) conditions and a high monounsaturated fat diet with exercise (UE) or sedentary (US) conditions. Subjects stayed for 5 days in a metabolic chamber. All meals were provided. On day 1, 30% of energy intake was from fat, whereas days 2–5 had 50% of energy as fat. Subjects exercised on a stationary cycle at 45% of maximal oxygen uptake for 2 h each day. Respiratory gases and urinary nitrogen were collected to calculate fat oxidation. Change from day 1 to day 5 showed both exercise treatments increased fat oxidation (SE: 76 ± 30 g, P = 0.001; UE: 118 ± 31 g, P < 0.001), whereas neither sedentary condition changed fat oxidation (SS: −10 ± 33 g, P = not significant; US: 41 ± 14 g, P = 0.07). No differences for dietary FA composition were found. Exercise led to a faster adaptation to a HF diet by increasing fat oxidation and achieving fat balance by day 5. Dietary FA composition did not differentially affect 24-h fat oxidation.

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Dairy Fat Consumption and the Risk of Metabolic Syndrome: An Examination of the Saturated Fatty Acids in Dairy

Nutrients ◽

10.3390/nu11092200 ◽

2019 ◽

Vol 11 (9) ◽

pp. 2200 ◽

Cited By ~ 8

Author(s):

Unger ◽

Torres-Gonzalez ◽

Kraft

Keyword(s):

Metabolic Syndrome ◽

Fatty Acids ◽

Disease Risk ◽

Saturated Fatty Acids ◽

Saturated Fat ◽

Dietary Guidelines ◽

The Body ◽

Specific Chemical ◽

Dairy Consumption ◽

The Impact

Lifestyle is a key modifiable risk factor involved in the manifestation of metabolic syndrome and, in particular, diet plays a pivotal role in its prevention and development. Current dietary guidelines discourage the consumption of saturated fat and dietary sources rich in saturated fat, such as dairy products, despite data suggesting that full-fat dairy consumption is protective against metabolic syndrome. This narrative review assessed the recent epidemiological and clinical research that examined the consumption of dairy-derived saturated fatty acids (SFA) on metabolic syndrome risk. In addition, this review evaluated studies of individual SFA to gain insight into the potential mechanisms at play with intake of a diet enriched with these dairy-derived fatty acids. This work underscores that SFA are a heterogenous class of fatty acids that can differ considerably in their biological activity within the body depending on their length and specific chemical structure. In summary, previous work on the impact of dairy-derived SFA consumption on disease risk suggests that there is currently insufficient evidence to support current dietary guidelines which consolidate all dietary SFA into a single group of nutrients whose consumption should be reduced, regardless of dietary source, food matrix, and composition.

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Asthma control in pregnancy is associated with pre-conception dietary patterns

Public Health Nutrition ◽

10.1017/s1368980015001226 ◽

2015 ◽

Vol 19 (2) ◽

pp. 332-338 ◽

Cited By ~ 12

Author(s):

Jessica A Grieger ◽

Luke E Grzeskowiak ◽

Lisa G Wood ◽

Vicki L Clifton

Keyword(s):

Asthma Control ◽

Dietary Patterns ◽

Dietary Pattern ◽

Saturated Fat ◽

Whole Grains ◽

Monounsaturated Fat ◽

Uncontrolled Asthma ◽

High Fat ◽

Childbearing Age ◽

Cross Sectional

AbstractObjectiveTo examine pre-conception dietary patterns in pregnant asthmatic women and to identify associations between maternal diet and asthma control during pregnancy.DesignCross-sectional study. Pre-conception food frequency data were collected retrospectively. Asthma control was assessed using the Global Initiative for Asthma guidelines. Dietary patterns were derived using factor analysis. Binary logistic regression analyses were used to test the association between uncontrolled asthma and each dietary pattern (Z-score), with values presented as odds ratio and 95 % confidence interval.SettingAntenatal clinic in a tertiary hospital, Adelaide, Australia, May 2009–July 2013.SubjectsOne hundred and fifty-eight asthmatic pregnant women.ResultsThree dietary patterns were identified: (i) ‘high protein/fruit’ (strong food group loadings for fish, meat, chicken, fruit); (ii) ‘high fat/sugar/takeaway’ (takeaway foods, crisps, refined grains); and (iii) ‘vegetarian-type’ (vegetables, fruit, soya milk, whole grains). A 1 sd increase in score on the high fat/sugar/takeaway pattern was associated with increased likelihood of uncontrolled asthma (adjusted OR=1·54; 95 % CI 1·07, 2·23; P=0·022). Women with uncontrolled asthma (n 115) had higher energy-adjusted intakes of saturated fat, monounsaturated fat, carbohydrate, sugar and fibre compared with women with controlled asthma (n 43, all P≤0·05).ConclusionsPre-pregnancy dietary patterns may influence maternal asthma control. Our work highlights the importance of achieving a healthy diet before pregnancy that is low in saturated fat, sugar and takeaway foods, and therefore higher in lean meats, poultry and fish, as well as fruits, vegetables and whole grains. A healthy dietary pattern should be encouraged in all asthmatic women who are of childbearing age, and should additionally be promoted before pregnancy and beyond.

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Replacement of dietary saturated fat with monounsaturated fat: effect on atherogenesis in cholesterol-fed rabbits clamped at the same plasma cholesterol level

British Journal Of Nutrition ◽

10.1079/bjn19950154 ◽

1995 ◽

Vol 74 (4) ◽

pp. 509-521 ◽

Cited By ~ 12

Author(s):

Lars B. Nielsen ◽

Per Leth-Espensen ◽

Børge G. Nordestgaard ◽

Eline Forged ◽

Knud Kjeldsen ◽

...

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Plasma Cholesterol ◽

Saturated Fatty Acids ◽

Dietary Cholesterol ◽

Saturated Fat ◽

Coconut Oil ◽

Cholesterol Concentration ◽

Monounsaturated Fat ◽

Aortic Cholesterol

The aim was to compare the effect on atherogenesis of dietary monounsaturated and saturated fatty acids in cholesterol-clamped rabbits. To obtain an average plasma cholesterol concentration of 20 mmol/l in each rabbit during the 13-week cholesterol-feeding period, dietary cholesterol was adjusted weekly. The amount of fat fed daily was 10 g per rabbit in Expts A (n 23), C (n 36), and D (n 58) and 5 g per rabbit in Expt B (n 24). The source of monounsaturated fatty acids was olive oil in all four experiments. The source of saturated fatty acids was butter in Expt A, lard in Expt B, coconut oil in Expt C, and butter or lard in Expt D. Generally, olive oil-fed groups received more cholesterol and tended to have more cholesterol in VLDL and less in LDL compared with groups receiving saturated fat. Analysis of variance of the combined results of all four experiments showed that, in comparison with saturated fat, olive oil lowered aortic cholesterol by 13 (−9–30, 95% confidence interval) % in the aortic arch, and by 10 (−10–26) % in the thoracic aorta, which was not significant. In the comparison with olive oil, no differences in effects on aortic cholesterol content were detected between butter, lard and coconut oil. These findings do not support the view that replacement of dietary saturated fat with olive oil has a major impact on the development of atherosclerosis in addition to that accounted for by changes in plasma cholesterol levels.

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Consumer preferences for beef with improved nutrient profile1

Journal of Animal Science ◽

10.1093/jas/skz327 ◽

2019 ◽

Vol 97 (12) ◽

pp. 4699-4709 ◽

Cited By ~ 5

Author(s):

Sarah Flowers ◽

Brandon R McFadden ◽

Chad C Carr ◽

Raluca G Mateescu

Keyword(s):

Nutritional Value ◽

Online Survey ◽

Consumer Preferences ◽

Saturated Fat ◽

Taste Panel ◽

Trans Fat ◽

Purchasing Decisions ◽

Monounsaturated Fat ◽

Fa Composition ◽

Before And After

Abstract Although beef is a nutrient-rich foodstuff excelling in protein, vitamins, and minerals, there is controversy regarding the fat content of beef and its healthfulness in the diet. Although much of the fatty acid (FA) content in beef is considered “healthy fats,” many consumers are confused about the different classifications of FA. The objectives of this study were to determine consumers’ knowledge about the nutritional value of beef and its importance in purchasing decisions, and to gain a better understanding about preferences for changes in FA composition. Objectives of the study were completed through 2 consumer studies: 1) an online survey and 2) a taste-panel auction. In the online survey, respondents were asked to choose between 2 steaks that varied in polyunsaturated and saturated FA levels, iron content, and price. Respondents were also asked to categorize “Monounsaturated Fat,” “Polyunsaturated Fat,” “Saturated Fat,” and “Trans Fat,” as either “healthy” or “unhealthy” both before and after an educational excerpt was provided. The results from the online survey indicated many consumers are unclear about the differences in beef nutritional value, specifically FA content. Initially, only 66.4%, 69.1%, 79.1%, and 79.2% of respondents correctly categorized the monounsaturated, polyunsaturated, saturated, and trans fat, respectively. However, more than 90% of respondents correctly categorized the various FAs after an educational excerpt was provided. After survey respondents better understood the healthfulness of FA in beef, they were also willing to pay a premium for a steak with improved FA composition. However, these premiums diminished when participants had to actually put forth a monetary value for a steak in the taste-panel auction. Research shows that there is variation among cattle for FA composition. This provides opportunity to identify cattle with a favorable composition and market this product to the increasing population of health-conscious consumers. Our results provide insight for beef promotion and marketing opportunities and indicate that relaying information about FA content is extremely important to collect a premium for healthier beef.

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Hypothalamic Inflammation as a Potential Pathophysiologic Basis for the Heterogeneity of Clinical, Hormonal, and Metabolic Presentation in PCOS

Nutrients ◽

10.3390/nu13020520 ◽

2021 ◽

Vol 13 (2) ◽

pp. 520

Author(s):

Danai Barlampa ◽

Maria Sotiria Bompoula ◽

Alexandra Bargiota ◽

Sophia Kalantaridou ◽

George Mastorakos ◽

...

Keyword(s):

Metabolic Diseases ◽

Polycystic Ovary ◽

Saturated Fatty Acids ◽

Feedback Mechanism ◽

The Body ◽

Reproductive Age ◽

Whole Body ◽

High Fat ◽

Hypothalamic Inflammation ◽

Reproductive Endocrine

Polycystic ovary syndrome (PCOS) is the most common endocrine disorder among women of reproductive age. It is a heterogeneous condition characterized by reproductive, endocrine, metabolic, and psychiatric abnormalities. More than one pathogenic mechanism is involved in its development. On the other hand, the hypothalamus plays a crucial role in many important functions of the body, including weight balance, food intake, and reproduction. A high-fat diet with a large amount of long-chain saturated fatty acids can induce inflammation in the hypothalamus. Hypothalamic neurons can sense extracellular glucose concentrations and participate, with a feedback mechanism, in the regulation of whole-body glucose homeostasis. When consumed nutrients are rich in fat and sugar, and these regulatory mechanisms can trigger inflammatory pathways resulting in hypothalamic inflammation. The latter has been correlated with metabolic diseases, obesity, and depression. In this review, we explore whether the pattern and the expansion of hypothalamic inflammation, as a result of a high-fat and -sugar diet, may contribute to the heterogeneity of the clinical, hormonal, and metabolic presentation in PCOS via pathophysiologic mechanisms affecting specific areas of the hypothalamus. These mechanisms could be potential targets for the development of effective therapies for the treatment of PCOS.

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Choline-deficient High-fat Diet-induced Steatohepatitis in BALB/c Mice

Molecular and Cellular Biomedical Sciences ◽

10.21705/mcbs.v5i2.193 ◽

2021 ◽

Vol 5 (2) ◽

pp. 74

Author(s):

Saut Horas Hatoguan Nababan ◽

Seruni Tyas Khairunissa ◽

Erni Erfan ◽

Nafrialdi Nafrialdi ◽

Ening Krisnuhoni ◽

...

Keyword(s):

Fatty Acids ◽

High Fat Diet ◽

Transforming Growth Factor ◽

Uncoupling Protein ◽

Saturated Fatty Acids ◽

The Body ◽

Standard Diet ◽

High Fat ◽

Expression Levels ◽

Relative Expression

Background: Non-alcoholic steatohepatitis (NASH) is an expanding cause of chronic liver disease worldwide, including Indonesia, with higher risk progression to cirrhosis and hepatocellular carcinoma. Preclinical experiments using several mice models have been conducted to clarify its complex pathogenesis. This study was designed to investigate whether BALB/c mice on a choline-deficient high-fat diet can be used as a model for NASH. Materials and Methods: BALB/c male mice were fed choline-deficient L-amino acid-defined high-fat diet (CDAHFD) or a standard diet for six weeks. The body and liver weights, liver histology, and plasma biochemistry were analyzed. The relative expression levels of tumor necrosis factor (TNF)α, transforming growth factor (TGF)β1, collagen-1α1 (COL1α1), glutathione peroxidase 1 (GPx1), and uncoupling protein 2 (UCP2) genes in the livers were analyzed using a two-step real time-polymerase chain reaction. Liver fatty acids composition was analyzed using gas chromatography with flame ionization detector (GC-FID). Results: CDAHFD induced steatohepatitis in BALB/c mice with increased plasma levels of alanine aminotransferase. The liver of CDAHFD-fed BALB/c mice showed upregulated relative expression levels of TNFα, TGFβ1, COL1α1, GPx1, and UCP2 genes. The liver fatty acid analysis showed a significant accumulation of saturated fatty acids (SFAs) and an increased ratio of n-6/n-3 polyunsaturated fatty acids (PUFAs) in the livers of CDAHFD-fed BALB/c mice. Conclusion: This study suggests that CDAHFD can induce steatohepatitis in BALB/c mice and therefore may be used as NASH mice model.Keywords: steatohepatitis, fatty liver, choline-deficient high fat diet, BALB/c

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Dietary fat modifications and blood pressure in subjects with the metabolic syndrome in the LIPGENE dietary intervention study

British Journal Of Nutrition ◽

10.1017/s0007114510000565 ◽

2010 ◽

Vol 104 (2) ◽

pp. 160-163 ◽

Cited By ~ 13

Author(s):

Hanne L. Gulseth ◽

Ingrid M. F. Gjelstad ◽

Audrey C. Tierney ◽

Danielle I. Shaw ◽

Olfa Helal ◽

...

Keyword(s):

Blood Pressure ◽

Metabolic Syndrome ◽

Dietary Fat ◽

Dietary Intervention ◽

Saturated Fat ◽

Monounsaturated Fat ◽

High Fat ◽

Pufa Supplementation ◽

The Metabolic Syndrome ◽

Dietary Intervention Trial

Hypertension is a key feature of the metabolic syndrome. Lifestyle and dietary changes may affect blood pressure (BP), but the knowledge of the effects of dietary fat modification in subjects with the metabolic syndrome is limited. The objective of the present study was to investigate the effect of an isoenergetic change in the quantity and quality of dietary fat on BP in subjects with the metabolic syndrome. In a 12-week European multi-centre, parallel, randomised controlled dietary intervention trial (LIPGENE), 486 subjects were assigned to one of the four diets distinct in fat quantity and quality: two high-fat diets rich in saturated fat or monounsaturated fat and two low-fat, high-complex carbohydrate diets with or without 1·2 g/d of very long-chain n-3 PUFA supplementation. There were no overall differences in systolic BP (SBP), diastolic BP or pulse pressure (PP) between the dietary groups after the intervention. The high-fat diet rich in saturated fat had minor unfavourable effects on SBP and PP in males.

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Effects of a High Fat Meal Challenge with Different Doses of Spice Blend on Postprandial Fatty Acid Suppression (P08-094-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz044.p08-094-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Jessica Anto ◽

Rachel Walker ◽

Ester Oh ◽

Connie Rogers ◽

Kristina Petersen ◽

...

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Saturated Fat ◽

High Fat ◽

Insulin Resistant ◽

Funding Sources ◽

Penn State ◽

Fat Meal ◽

Meal Challenge

Abstract Objectives High fat meals can increase inflammation and plasma triglycerides. Poor suppression of postprandial adipocyte lipolysis results in higher levels of non-esterified fatty acids (NEFA) in insulin resistant subjects. This impaired suppression of NEFA may exacerbate hypertriglyceridemia following a high fat meal by increasing available fatty acids. We have shown myristic acid (MA) and stearic acid (SA) are less suppressed than other fatty acids 1 hour following a glucose challenge, and this pattern may indicate optimal adipocyte insulin sensitivity. It is unknown if the same pattern occurs in other contexts, such as high fat meal. Methods Plasma samples were collected from 12 obese male subjects at baseline and 4 time points following a high fat meal (1076 kcal, 39% kcal from saturated fat) on three visits. Meals contained either 0, 2, or 6 grams of a spice blend. Plasma was analyzed by GC-MS to measure multiple fatty acids, including MA, SA, palmitic acid (PA), oleic acid (OA), and linoleic acid (LA). Results At 1 hour following the high fat meal, MA and SA were less suppressed than OA, PA, and LA (P < 0.0001). Total NEFA concentrations were most suppressed (61%; CI: 46%, 76%) at 2 hours following the meal and remained suppressed until 4 hours. PA (59%, P < 0.0001), SA (43%, P < 0.001), OA (68%, P < 0.0001), and LA (71%, P < 0.0001) also achieved maximal suppression at 2 hours and remained suppressed. MA was suppressed (34%, P = 0.0002) at 1 hour, then returned to baseline. Compared to baseline, all saturated fatty acids increased as % of total NEFA at 2 hours (MA: 0 hr, 1.8%, 2 hr, 3.7%, P < 0.0001; PA: 0 hr, 24%, 2 hr, 26%, P = 0.009; SA: 0 hr, 8%, 2 hr, 12%, P < 0.0001), while the unsaturated fatty acids decreased (OA: 0 hr, 33%, 2 hr, 25%, P < 0.0001; LA: 0 hr, 24%, 2 hr, 19%, P < 0.0001). There was no significant effect of spice. Conclusions NEFA was most suppressed at 2 hours following a high fat meal challenge, but MA and SA were suppressed less than all other fatty acids. Saturated fatty acids increased as a % of total NEFA following the meal challenge, while unsaturated fatty acids decreased. These data support our previous findings that MA and SA are less suppressed by insulin than other fatty acids. Funding Sources McCormick Science Institute; Penn State Department of Nutritional Sciences; National Center for Advancing Translational Sciences, NIH, (UL1 TR002014).

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Fat Consumption and Related Changes in Micronutrients Intake and Child Anthropometric Development

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2019.0038 ◽

2020 ◽

Vol 77 (2) ◽

pp. 1

Author(s):

Roxana Maria HADMAȘ ◽

Ștefan Adrian MARTIN ◽

Oana MĂRGINEAN

Keyword(s):

Dietary Cholesterol ◽

Saturated Fat ◽

Study Groups ◽

Normal Weight ◽

The Body ◽

Dietary Fats ◽

Growth Speed ◽

Fat Intake ◽

Monounsaturated Fat ◽

Fat Consumption

Imbalanced food intake due to high fat consumption tends to have important consequences over general health conditions, regardless of age. The aim of this paper was to analyze fat intake considering the child`s general nutritional needs, micronutrient requirements and the main anthropometric development data. A transversal study has been conducted on a sample of 287 healthy Romanian children aged 36 to 84 months. The sample was divided into: underweight, normal weight and overweight study groups. Among the study subjects, the total fat intake was lower than the daily references depending on gender and age (p=0.0001). Differences were identified between both saturated (p=0.0001) and unsaturated (p=0.0001) fat intake. Saturated fat intake was significantly correlated with the body weight (p=0.0001), the height (p=0.001) and the BMI (p=0.001). Both dietary cholesterol (p=0.018; r=0.189) and saturated fat (p=0.01; r=0.265) were related to individual height. Lack of relationship was seen regarding zinc, selenium, sodium and fat intake (p>0.05). Yet, monounsaturated fat intake was correlated with iron, magnesium and phosphor. Polyunsaturated fat intake was correlated with both phosphorus and potassium in the underweight group. Conclusions: Daily lack of dietary fats have been associated with a significant decrease in growth speed, weight gain and a higher risk of general developmental delay.

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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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