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

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.

scholarly journals The Effect of Dietary Intake and Nutritional Status on Anthropometric Development and Systemic Inflammation: An Observational Study

2021 ◽  
Vol 18 (11) ◽  
pp. 5635
Author(s):  
Roxana Maria Martin-Hadmaș ◽  
Ștefan Adrian Martin ◽  
Adela Romonți ◽  
Cristina Oana Mărginean
Keyword(s):  
Serum Proteins ◽  
Caloric Intake ◽  
Saturated Fat ◽  
The Body ◽  
Total Serum ◽  
Fat Intake ◽  
Trans Fats ◽  
Study Objective ◽  
Inflammatory Status ◽  
Total Fat

(1) Background: Daily caloric intake should aim to reduce the risk of obesity or poor anthropometric development. Our study objective was to analyze the association between food consumption, inflammatory status and anthropometric development; (2) Methods: We performed a prospective observational analytical research during September 2020 and April 2021 on a group of 160 healthy subjects, aged between 6 and 12 years old, by analyzing food ingestion, the basal metabolic rate, anthropometric development and the inflammatory status; (3) Results: IL-6 was significantly correlated to the sum of skinfolds, along with both serum proteins and triglycerides. The skin folds were significantly correlated with the caloric intake and with total fat intake, next to saturated and trans fats. Unlike the skin folds, the body weight was significantly correlated with the caloric intake along with some vitamins, such as Vitamin A and Vitamin B12. Inactive mass increased with excessive folic acid, Vitamin E, Vitamin K and saturated fat intake; (4) Conclusions: The inflammatory status was influenced by the ingestion of micronutrients, total serum lipids and proteins. The anthropometric development was associated with the ingestion of carbohydrates, energy balance and energy intake. We can conclude that daily menu and nutrition imbalances can influence both the risk of obesity and the inflammatory status.

scholarly journals Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update

2017 ◽  
Vol 70 (1) ◽  
pp. 26-33 ◽  
Author(s):  
Joyce A. Nettleton ◽  
Ingeborg A. Brouwer ◽  
Johanna M. Geleijnse ◽  
Gerard Hornstra
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Ischemic Stroke ◽  
Saturated Fat ◽  
The Body ◽  
Epidemiological Methods ◽  
Risk Markers ◽  
Fat Consumption ◽  
Chd Risk ◽  
Important Health

At a workshop to update the science linking saturated fatty acid (SAFA) consumption with the risk of coronary heart disease (CHD) and ischemic stroke, invited participants presented data on the consumption and bioavailability of SAFA and their functions in the body and food technology. Epidemiological methods and outcomes were related to the association between SAFA consumption and disease events and mortality. Participants reviewed the effects of SAFA on CHD, causal risk factors, and surrogate risk markers. Higher intakes of SAFA were not associated with higher risks of CHD or stroke apparently, but studies did not take macronutrient replacement into account. Replacing SAFA by cis-polyunsaturated fatty acids was associated with significant CHD risk reduction, which was confirmed by randomized controlled trials. SAFA reduction had little direct effect on stroke risk. Cohort studies suggest that the food matrix and source of SAFA have important health effects.

scholarly journals 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

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.

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

1995 ◽  
Vol 74 (4) ◽  
pp. 509-521 ◽  
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.

scholarly journals Dietary treatment of the metabolic syndrome — the optimal diet

2000 ◽  
Vol 83 (S1) ◽  
pp. S143-S148 ◽  
Author(s):  
Gabriele Riccardi ◽  
A. A. Rivellese
Keyword(s):  
Metabolic Syndrome ◽  
Insulin Sensitivity ◽  
Diet Composition ◽  
Saturated Fat ◽  
Dietary Treatment ◽  
Glycaemic Index ◽  
Fat Intake ◽  
Monounsaturated Fat ◽  
The Metabolic Syndrome ◽  
Total Fat

The treatment of the metabolic syndrome aims to improve insulin sensitivity and correct/prevent the associated metabolic and cardiovascular abnormalities. Since many individuals with the metabolic syndrome are overweight, dietary treatment should be primarily focused on weight reduction. This approach can improve insulin sensitivity and exert beneficial effects on all the other abnormalities clustering in the syndrome. Insulin sensitivity can also be influenced by diet composition. In this respect, the specific effects of the quality of dietary fat are of great interest, given the considerable evidence in experimental animals that saturated fat in the diet may lead to insulin resistance. In man, there is indirect evidence that a higher saturated fat intake is associated with impaired insulin action. Human studies have also attempted to evaluate the relationship between total fat intake and insulin sensitivity. They are consistent in showing that fat intake is correlated with both plasma insulin values (positively) and insulin sensitivity (negatively). However, these correlations are largely mediated by body weight. Conversely, intervention studies are consistent in showing that when total fat intake is moderately increased (from 20 to 40 %), no major effect is observed on insulin sensitivity. We have recently undertaken a large, multicentre intervention study in 162 healthy individuals given either a high-saturated-fat or a high-monounsaturated-fat diet for 3 months. It shows that a high-monounsaturated-fat diet significantly improves insulin sensitivity compared to a high-saturated-fat diet. However, this beneficial effect of monounsaturated fat disappears when total fat intake exceeds 38 % of total energy. Independently of its effects on insulin sensitivity, diet composition can influence the factors clustering in the metabolic syndrome. Dietary carbohydrate increases blood glucose levels, particularly in the postprandial period, and consequently also insulin levels and plasma triglycerides. The detrimental effects of a high-carbohydrate diet on plasma glucose/insulin, triglyceride/HDL or fibrinolysis occur only when carbohydrate foods with a high glycaemic index are consumed, while they are abolished if the diet is based largely on fibre-rich, low-glycaemic-index foods. In conclusion, weight reduction is a powerful measure for the treatment of metabolic syndrome. Moreover, the diet for the treatment of the metabolic syndrome should be limited in the intake of saturated fat, while high fibre/low-glycaemic-index foods should be used without specific limitations. Moderate amounts of monounsaturated fat could be permitted as they do not induce detrimental metabolic effects.

scholarly journals Associations of Monounsaturated Fats to Visual Cognitive Performance Training in Older Adults

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 920-920
Author(s):  
Aaron Riviere ◽  
Nicos Georghiades ◽  
Karen Beathard ◽  
Steven Riechman
Keyword(s):  
Cognitive Performance ◽  
Saturated Fat ◽  
Health Study ◽  
Fat Intake ◽  
Monounsaturated Fat ◽  
Dynamic Complexity ◽  
Unsaturated Fat ◽  
Monounsaturated Fats ◽  
Total Fat ◽  
Visual Cognitive

Abstract Objectives High levels of visual cognitive performance (VCP) are required for complex daily activities including driving and participating in sports. Many cognitive tests use simple measures of social cognition or memory that lack the dynamic complexity needed for daily living. Healthy fats including mono- and polyunsaturated fats have been shown to improve cognition and brain health due to the need for fatty acids for neurotransmitter production and myelin sheath insulation. The effects of specific fats on specific cognitive functions is still poorly understood. The Nutrition, Vision, and Cognition in Health Study (IONHealth) investigates nutritional and behavioral factors that influence cognition in 3-dimensional multiple objects tracking test (3DMOT). It was hypothesized that monounsaturated fats would affect cognitive performance. Methods 104 men and women adults age 50–75 years recorded 15 food logs and completed 15 training sessions (Neurotracker) during 10 lab visits over 15 days. Food logs were used to represent typical eating patterns for each individual and means over 15 days were used for analyses. Results Monounsaturated fat intake was significantly associated to VCP, however, this affect was not distinct from overall fat intake where higher fat intake (114.7, 99.8, 71.8, 62.9 g/day mean) was significantly associated (P < 0.01) to higher VCP (1.10, 1.04, 0.89, 0.79 speed threshold mean, respectively). Conclusions Increased total fat intake may have a positive effect on brain function, even with higher saturated fat and lower unsaturated fat intake. Funding Sources Egg Nutrition Council.

scholarly journals Replacing foods high in saturated fat by low-saturated fat alternatives: a computer simulation of the potential effects on reduction of saturated fat consumption

2009 ◽  
Vol 102 (3) ◽  
pp. 478-483 ◽  
Author(s):  
Bilbo Schickenberg ◽  
Patricia van Assema ◽  
Johannes Brug ◽  
Janneke Verkaik-Kloosterman ◽  
Marga C. Ocké ◽  
...  
Keyword(s):  
Food Consumption ◽  
Saturated Fat ◽  
Fat Intake ◽  
Fat Consumption ◽  
Consumption Data ◽  
Food Consumption Data ◽  
Food Consumption Survey ◽  
Before And After ◽  
Saturated Fat Intake ◽  
Consumption Survey

This simulation study aimed to assess the change in saturated fat intake achieved by replacing one to three of the products contributing most to individual saturated fat intake by alternative products low in saturated fat. Food consumption data of 750 participants (aged 19–30 years) from a recent Dutch food consumption survey were used. For each participant, the three products (from different product groups) that contributed most to their saturated fat intake were ranked in order of diminishing contribution. These products were sequentially replaced by lower saturated fat alternatives that were available in Dutch supermarkets. Mean percentage energy (en%) from saturated fat and energy intake in kJ per d were calculated before and after each of the three replacements. Dutch cheese, meat (for dinner) and milk were the main contributors to saturated fat intake for most participants. Starting at a mean en% from saturated fat of 12·4, the three replacements together resulted in a mean reduction of 4·9 en% from saturated fat. The percentage of participants meeting the recommendation for saturated fat ( < 10 en%) increased from 23·3 % to 86·0 %. We conclude that the replacement of relatively few important high-saturated fat products by available lower-saturated fat alternatives can significantly reduce saturated fat intake and increase the proportion of individuals complying with recommended intake levels.

scholarly journals Macro- and Micro-nutrient Intake of Adolescent Greek Female Volleyball Players

2002 ◽  
Vol 12 (1) ◽  
pp. 73-80 ◽  
Author(s):  
Souzana K. Papadopoulou ◽  
Sophia D. Papadopoulou ◽  
George K. Gallos
Keyword(s):  
Energy Intake ◽  
Saturated Fat ◽  
Fat Intake ◽  
Food Record ◽  
National Team ◽  
Fat Consumption ◽  
Energy Needs ◽  
Micronutrient Intake ◽  
Volleyball Players ◽  
Calcium Iron

Adequate nutrition is critically important for the achievement of the adolescent athlete’s optimal performance. The purpose of the present study was to evaluate the adequacy of macro- and micro-nutrients in the adolescent Greek female volleyball players’ diet. The subjects of the study consisted of 16 players who were members of the Junior National Team (NP) and 49 players who participated in the Junior National Championship (CP). Dietary intake was assessed using a 3-day food record. Protein intake (16.0 ± 4.9% of total energy intake) was satisfactory, whereas fat consumption (37.5 ± 11.1%) was above recommended values and at the expense of carbohydrate intake (45.9 ± 12.5%). There were no significant differences between NP and CP concerning the intake of macronutrients, except for the fat intake (when this is expressed in grams per day and grams per kilogram of body weight and the saturated fat intake, which were both higher in NP compared to CP players (p < .05). The mean energy intake was 2013 ± 971 and 1529 ± 675 kcal for NP and CP, respectively (p < .05). NP, in particular, consumed fat and especially saturated fat in order to meet their energy needs. As for micronutrients, the volleyball players fell short of meeting the RDA values for calcium, iron, folk acid, magnesium, zinc, and vitamins A, B1, B2, and B6. There was no difference between NP and CP in micronutrient intake. In conclusion, subjects in the current study lacked proper nutrition in terms of quantity and quality.

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

2010 ◽  
Vol 109 (4) ◽  
pp. 1011-1018 ◽  
Author(s):  
J. A. Cooper ◽  
A. C. Watras ◽  
T. Shriver ◽  
A. K. Adams ◽  
D. A. Schoeller
Keyword(s):  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Fat Oxidation ◽  
The Body ◽  
Monounsaturated Fat ◽  
High Fat ◽  
Metabolic Chamber ◽  
Fa Composition ◽  
Respiratory Gases ◽  
Urinary Nitrogen

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.

Abstract MP12: Dietary Fatty Acids and Risk of Incident Atrial Fibrillation in the Women’s Health Study

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Stephanie E Chiuve ◽  
Roopinder K Sandhu ◽  
M. V Moorthy ◽  
Robert J Glynn ◽  
Christine M Albert
Keyword(s):  
Atrial Fibrillation ◽  
Women’S Health ◽  
Women's Health ◽  
Dietary Fat ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Health Study ◽  
Monounsaturated Fat

Background: Atrial fibrillation (AF) is the most common cardiac arrhythmia and a major risk factor for stroke, heart failure and mortality. Dietary fats may have effects on biologic pathways involved in inflammation, fibrosis, and cellular electrophysiology that influence the development and maintenance of AF. Prior studies evaluating the relationship between N-3 polyunsaturated fats and total AF events have had inconsistent results. Furthermore, few studies have reported the association between other dietary fats and incident AF or whether associations might differ by AF pattern. Methods: We followed 33,041 initially healthy women from the Women's Health Study, who were >45 years and free of AF at baseline in 1993. Intake of individual fats was calculated from a food frequency questionnaire administered at baseline. Self-reported AF was confirmed by EKG and medical record review. We defined AF patterns as paroxysmal (self-terminating for <7 days and no cardioversion), persistent (sustained >7 days and/or required cardioversion) and chronic (cardioversion failed / not attempted). Patterns were classified according to the most severe pattern within 2 years of AF onset and we combined persistent and chronic AF for analysis. We used isocaloric multivariable Cox proportional hazards models, adjusting for diet, lifestyle and clinical CVD risk factors, with a competing risk framework to evaluate whether dietary fats share equal associations across various AF patterns. Results: We documented 1286 cases of AF (821 paroxysmal & 423 persistent/chronic) over a median follow-up of 17.4 years. There was no significant association between any dietary fat and risk of incident AF. Saturated fat was associated with higher risk, and monounsaturated fat with lower risk of persistent/chronic AF. The RR (95%CI) for a substitution of 5% of energy from saturated fat for an equal percentage of energy from carbohydrates was 1.47 (1.02, 2.12) for persistent/chronic AF and 0.84 (0.64, 1.10) for paroxysmal AF (p, diff = 0.01). For monounsaturated fat, the RR for a 5% increment was 0.67 (0.45, 0.98) for persistent/chronic AF and 0.86 (0.73, 1.27) for paroxysmal AF, although the difference between patterns did not reach significance (p, diff = 0.12). Intake of N-3 and n-6 polyunsaturated fat and trans fat were not differentially associated with risk of paroxysmal or persistent/chronic AF. Conclusions: We observed no association between subclasses of dietary fat intake and total AF risk. Saturated fat was positively and monounsaturated fat was inversely associated with risk of persistent/chronic AF. Thus, improving dietary fat quality may help in the prevention of sustained forms of AF, which are often less amenable to treatment and associated with higher rates of morbidity. These results support AHA dietary guidelines to decrease intake of saturated fat for overall cardiovascular health.

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