Dietary Fats in Relation to Weight Control

Abstract According to the results of a recent observational epidemiologic study, the PURE study, an elevated consumption of saturated fats in the diet would not be detrimental for the cardiovascular risk, and would not increase all-causes-mortality. A part for the criticism the study received, for being conducted in eastern countries and mainly in rural settings, its results are substantially in agreement with the most recent epidemiological literature, which gradually redefined the pro-atherogenic role of the saturated fats. It is possible that this type of fats, in this instance, would have a limited and restricted effect, and rather represent the overall effect of the foodstuff in which they abound, in the prevalent dietetic habits of the population studied. The results of the PURE study can be integrated with little difficulties, with the recent revision of the role of the alimentary fats in determining cardiovascular risk and all-causes-mortality. The revision doesn’t support (assuming adequate calories and weight control) a limitation of the total dietary fats, saturated fats in particular. An excessive reduction of saturated fats, particularly in Europe, could lead to an unnecessary and unsolicited limitation of certain foods (most commonly cheese), whose final impact on overall health is favourable.

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A Review on Healthier Dietary Fats for Lower Calories in Take and Body Weight Control

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2021/v8i130183 ◽

2021 ◽

pp. 20-29

Author(s):

Rabie S. Farag ◽

Hanafy A. Hashem ◽

Abdel-Alrahman Naser ◽

Montaser A. Mohamed

Keyword(s):

Body Fat ◽

Weight Control ◽

Diabetic Control ◽

Dietary Fats ◽

Health Concern ◽

Calorie Intake ◽

Caloric Content ◽

Fried Food ◽

Cooking Properties ◽

Body Weight Control

Obesity is a global problem and numbers are rising at a fast pace in developing countries and it becomes a major public health concern. Economic costs associated with obesity are high and increasing with the rate of obesity. Obesity is a state of body fat being accumulated in excess, and it is well known that many diseases including metabolic disorders, such as diabetes and hyperlipemia and diseases in circulatory organs Such as hypertension and ischemic cardiac diseases tend to follow obesity. The fat contained in meals is one of the nutrients most profoundly related to the accumulation of body fat, but the excessive ingestion of fat may result in obesity. However, fat has intrinsic taste, and meals of extremely reduced-fat are often insufficient to give Satisfaction. Further, when deep-fried food or fried food is made, edible oil is indispensable as a heating medium. The so-called fat substitutes were developed in the early 2000s for resolving such a situation. However, none of them are fully satisfactory in Safety, physical properties, cooking properties and flavor. This review will discuss the dietary fats that were developed for different food applications which are claimed as healthy oils with lower calorie intake than classical triglycerides oils which have a caloric content of average of 9 cal/gm and recommendations for optimum healthier and dietary for obesity and diabetic control and lower calories food.

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Nutrition as a link between obesity and cardiovascular disease: how can we stop the obesity epidemic?

Thrombosis and Haemostasis ◽

10.1160/th13-01-0045 ◽

2013 ◽

Vol 110 (10) ◽

pp. 689-696 ◽

Cited By ~ 12

Author(s):

Marleen A. van Baak

Keyword(s):

Cardiovascular Risk ◽

Weight Control ◽

Healthy Lifestyle ◽

Vigorous Physical Activity ◽

Saturated Fat ◽

Population Level ◽

Overweight And Obesity ◽

Dietary Fats ◽

Current Evidence ◽

Moderate Increase

summaryOverweight and obesity are associated with excess cardiovascular risk. To reduce cardiovascular risk at the population level, the prevention of overweight and obesity is key. This requires adoption of a healthy lifestyle, including less inactivity and more moderate-to-vigorous physical activity, and a healthy diet. Diet composition may facilitate weight gain prevention and weight loss. Effects of dietary fats, carbohydrates and proteins will be discussed in this context. Current evidence indicates that moderation of the intake of (saturated) fat, a moderate increase in protein content of the diet, a replacement of refined grain/high glucose index (GI) by whole-grain/low GI carbohydrates and limitation of the consumption of calorically-sweetened beverages are likely to facilitate weight control.

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Adolescents Omitting Insulin for Weight Control

Clinical Endocrinology News ◽

10.1016/s1558-0164(07)70548-5 ◽

2007 ◽

Vol 2 (10) ◽

pp. 15

Author(s):

MIRIAM E. TUCKER

Keyword(s):

Weight Control

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How to Maintain a Healthy Body Weight

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.76.4.208 ◽

2006 ◽

Vol 76 (4) ◽

pp. 208-215 ◽

Cited By ~ 10

Author(s):

Astrup

Keyword(s):

Physical Activity ◽

Type 2 Diabetes ◽

Weight Loss ◽

Body Weight ◽

Glycemic Index ◽

Dairy Products ◽

Weight Control ◽

Healthy Body Weight ◽

Healthy Body

The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.

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Responses to Two Weight-loss Programs Based on Approximating the Diet to the Ideal: Differences Associated with Increased Cereal or Vegetable Consumption

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.76.6.367 ◽

2006 ◽

Vol 76 (6) ◽

pp. 367-376 ◽

Cited By ~ 9

Author(s):

Ortega ◽

Rodríguez-Rodríguez ◽

Aparicio ◽

Marín-Arias ◽

López-Sobaler

Keyword(s):

Weight Loss ◽

Weight Control ◽

Dietary Intervention ◽

Vegetable Consumption ◽

Healthy Eating Index ◽

Anthropometric Data ◽

Control Programs ◽

Weight Loss Programs ◽

Spanish Women ◽

The Ideal

The fight against excess weight and obesity is a health priority. The aim of this study was to analyze the anthropometric changes induced by two weight control programs based on approximating the diet to the theoretical ideal (increasing the consumption of foods with the largest differences between the recommended and observed intakes: cereals and vegetables – for which a minimum of 6 and 3 servings/day are recommended, respectively). The study subjects were 57 Spanish women with a body-mass index (BMI) of 24–35 kg/m², all of whom were randomly assigned to one of two slightly hypocaloric diets for a six-week period: diet V, in which the consumption of greens and vegetables was increased, or diet C, in which the consumption of cereals was increased. Dietetic and anthropometric data were collected at the start of the study and again at two and six weeks. The dietary intervention approximated the subjects’ energy provision from proteins, fats, and carbohydrates to those recommended. The Healthy Eating Index (HEI) improved with both diets. Reductions in body weight, BMI, and the amount of body fat (kg) were also achieved with both diets. Weight loss was 1.56 ± 0.93 kg and 1.02 ± 0.55 kg at two weeks with diet C and V respectively, and 2.8 ± 1.4 kg and 2.0 ± 1.3 kg at six weeks (p < 0.05). Approximating the diet to the theoretical ideal by increasing the consumption of vegetables or cereals may therefore be of use in weight control. In terms of weight loss and the improvement of the diet quality (energy profile and HEI), diet C was significantly more effective than diet V.

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