A Diet Based on Cured Acorn Ham with Oleic Acid Content Promotes Anti-Inflammatory Gut Microbiota Shifts and Prevents Ulcerative Colitis in an Animal Model

Background: Diets based on meat products are not recommended in the case of ulcerative colitis (UC). However, some foods, as those containing high oleic acid and a low omega-6/omega-3 ratio show anti-inflammatory properties. The objective here is to test if some traditional cured meat products, as acorn-fed ham (high levels of oleic acid), may be useful for controlling inflammatory diseases as UC in animal models. Methods: 3 rat cohorts have been used: vegetable rat feed, control ham and acorn-fed ham (a traditional ham where high oleic acid concentration from acorns is storage in the muscle fat). UC was induced with DSS in drinking water ad libitum for one week. Short-chain fatty acids (SCFAs) and 16S rRNA from bacterial populations were analyzed in cecum samples. Colon samples were analyzed for histological parameters (inflammatory cell density, mucosa damages, myeloperoxidase). Results: In the acorn-fed ham cohort, a protective effect was observed with respect to UC disease activity index, inflammatory cells density, colon mucosa alterations, myeloperoxidase levels, blood total antioxidant capacity and lower levels of pro-inflammatory cytokines, in comparison with feed cohort. Both ham diets caused a reduction in Firmicutes and an increase in Actinobacteria, Bacteroidetes and Proteobacteria in comparison with rat feed diet. Also, acorn-fed ham diet induced changes in gut microbiota composition, with pronounced enrichments in anti-inflammatory bacterial genera such as Alistipes, Bacteroides, Blautia, Butyricimonas and Parabacteroides. Conclusions: In the acorn-fed ham cohort, as a result of the dietary intake of oleic acid and low intake of omega-6 fatty acids, a strong preventive effect against UC symptoms was observed, indicating a valuable effect of this traditional Mediterranean cured meat product.

Download Full-text

Comparison of the effects of medium-chain triacylglycerols, palm oil, and high oleic acid sunflower oil on plasma triacylglycerol fatty acids and lipid and lipoprotein concentrations in humans

American Journal of Clinical Nutrition ◽

10.1093/ajcn/65.1.41 ◽

1997 ◽

Vol 65 (1) ◽

pp. 41-45 ◽

Cited By ~ 101

Author(s):

N B Cater ◽

H J Heller ◽

M A Denke

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Palm Oil ◽

Sunflower Oil ◽

High Oleic Acid ◽

Medium Chain ◽

High Oleic ◽

Plasma Triacylglycerol

Download Full-text

Abstract P382: Canola and High-Oleic Acid Canola Oils Improve Lipid/Lipoprotein Parameters Compared to an Oil Blend Characteristic of a Western Dietary Pattern in Individuals at Risk for Metabolic Syndrome: A Randomized Crossover Clinical Trial

Circulation ◽

10.1161/circ.137.suppl_1.p382 ◽

2018 ◽

Vol 137 (suppl_1) ◽

Author(s):

Kate J Bowen ◽

Penny M Kris-Etherton ◽

Sheila G West ◽

Jennifer A Fleming ◽

Philip W Connelly ◽

...

Keyword(s):

Metabolic Syndrome ◽

Clinical Trial ◽

Fatty Acids ◽

Oleic Acid ◽

Canola Oil ◽

Density Lipoprotein ◽

High Oleic Acid ◽

High Oleic ◽

Oil Blend ◽

Canola Oils

Introduction: Identifying dietary interventions for cardiometabolic disease prevention in individuals with metabolic syndrome is relevant to a significant portion of the population. Numerous studies have investigated the effects of canola oil on cardiovascular disease risk; however, no studies have compared canola oil diets to a control diet with a fatty acid composition characteristic of Western intakes in individuals with metabolic syndrome risk factors. The objectives of this study were to evaluate effects of canola oil, high-oleic acid canola oil (HOCO), and a control oil (blend of butter, safflower, coconut, and flaxseed oils formulated to represent a Western diet fatty acid profile) on lipids, lipoproteins, and apolipoproteins. Hypothesis: We tested the hypothesis that the two canola oil diets would elicit beneficial effects on the total lipid/lipoprotein profile compared to the Western (control oil) diet. Methods: In a multi-center, double blind, randomized, three-period crossover, controlled feeding clinical trial, 119 individuals with an increased waist circumference plus at least one additional metabolic syndrome risk factor consumed prepared isocaloric, weight maintenance diets containing canola oil [17.5% E from monounsaturated fatty acids (MUFA), 9.2% polyunsaturated fatty acids (PUFA), 6.6% saturated fatty acids (SFA)], HOCO (19.1% E from MUFA, 7.0% PUFA, 6.4% SFA), or control oil (11% E from MUFA, 10% PUFA, 12% SFA) for six-weeks each separated by 4-12 week washouts. The differences at the end of 42 days of feeding were tested. Results: The canola oil and HOCO resulted in lower endpoint total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), the TC: high-density lipoprotein-cholesterol (HDL-C) ratio, apolipoprotein (apo) B, the apoB: apoA1 ratio, and non-HDL-C compared to control oil ( P <0.0001 for treatment effect), with no differences between HOCO and canola oil for these parameters. Endpoint apoA1 did not significantly differ between the two canola oils and control, but was higher after the HOCO compared to canola oil (1.46 ± 0.02 g/L vs. 1.43 ± 0.02 g/L, P = 0.0462). There were no differences among the three diets in endpoint triglycerides or HDL-C. Conclusions: Incorporating canola or high-oleic acid canola oils into the diet improves blood lipids and lipoproteins compared to a contemporary Western diet in individuals with at least two criteria for metabolic syndrome.

Download Full-text

Effect of linseed oil supplementation on concentrations of (n-3) polyunsaturated fatty acids in liver phospholipids of rats fed diets containing either an oil rich in conjugated linoleic acids, sunflower oil or high-oleic acid sunflower oil

Journal of Animal Physiology and Animal Nutrition ◽

10.1111/j.1439-0396.2004.00510.x ◽

2005 ◽

Vol 89 (1-2) ◽

pp. 45-54 ◽

Cited By ~ 5

Author(s):

K. Eder ◽

N. Slomma ◽

K. Becker ◽

C. Brandsch

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Polyunsaturated Fatty Acids ◽

Sunflower Oil ◽

Linseed Oil ◽

High Oleic Acid ◽

Conjugated Linoleic Acids ◽

High Oleic

Download Full-text

Diets Enriched with Conventional or High-Oleic Acid Canola Oils Lower Atherogenic Lipids and Lipoproteins Compared to a Diet with a Western Fatty Acid Profile in Adults with Central Adiposity

Journal of Nutrition ◽

10.1093/jn/nxy307 ◽

2019 ◽

Vol 149 (3) ◽

pp. 471-478 ◽

Cited By ~ 13

Author(s):

Kate J Bowen ◽

Penny M Kris-Etherton ◽

Sheila G West ◽

Jennifer A Fleming ◽

Philip W Connelly ◽

...

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Canola Oil ◽

Unsaturated Fatty Acids ◽

Disease Risk ◽

Hdl Cholesterol ◽

Central Adiposity ◽

High Oleic Acid ◽

High Oleic ◽

Lipids And Lipoproteins

ABSTRACTBackgroundNovel oils high in monounsaturated fatty acids (MUFAs) and low in saturated fatty acids (SFAs) are an alternative to partially hydrogenated oils high in trans-unsaturated fatty acids. There is widespread use of high-MUFA oils across the food industry; however, limited knowledge of their cardiovascular impact exists.ObjectivesWe investigated the effects of diets containing canola oil, high-oleic acid canola oil (HOCO), and a control oil blend (diet formulated to emulate a Western fat profile) on lipids, lipoproteins, and apolipoproteins (apos), as secondary outcomes of the trial.MethodsIn a multi-center, double-blind, randomized, 3-period crossover, controlled feeding trial, men (n = 44) and women (n = 75) with a mean age of 44 y, mean body mass index (BMI; in kg/m2) of 31.7, and an increased waist circumference plus ≥1 metabolic syndrome criteria consumed prepared, weight-maintenance diets containing canola oil [17.5% MUFAs, 9.2% polyunsaturated fatty acids (PUFAs), 6.6% SFAs], HOCO (19.1% MUFAs, 7.0% PUFAs, 6.4% SFAs), or control oil (10.5% MUFAs, 10.0% PUFAs, 12.3% SFAs) for 6 wk with ≥4-wk washouts. Fasting serum lipids were assessed at baseline and 6 wk. Diet effects were examined using a repeated measures mixed model.ResultsCompared with the control, canola and HOCO diets resulted in lower endpoint total cholesterol (TC; −4.2% and −3.4%; P < 0.0001), LDL cholesterol (−6.6% and −5.6%; P < 0.0001), apoB (−3.7% and −3.4%; P = 0.002), and non-HDL cholesterol (−4.5% and −4.0%; P = 0.001), with no differences between canola diets. The TC:HDL cholesterol and apoB:apoA1 ratios were lower after the HOCO diet than after the control diet (−3.7% and −3.4%, respectively). There were no diet effects on triglyceride, HDL cholesterol, or apoA1 concentrations.ConclusionsHOCO, with increased MUFAs at the expense of decreased PUFAs, elicited beneficial effects on lipids and lipoproteins comparable to conventional canola oil and consistent with reduced cardiovascular disease risk in adults with central adiposity. This trial was registered at www.clinicaltrials.gov as NCT02029833.

Download Full-text

Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods

Food Science and Technology International ◽

10.1106/197r-7yne-8qnh-715y ◽

2001 ◽

Vol 7 (4) ◽

pp. 317-328 ◽

Cited By ~ 16

Author(s):

C. Cuesta ◽

A. Romero ◽

F. J. Sánchez-Muniz

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fatty Acid ◽

Sunflower Oil ◽

Frying Oil ◽

Oleic Acid Content ◽

High Oleic Acid ◽

Frozen Foods ◽

High Oleic ◽

Fried Potatoes

High oleic acid sunflower oil (HOSO) is a monounsaturated oil that is being extensively used in frying. The level of total altered fatty acids and the fatty acid pattern of a fryer oil was used to evaluate the alteration of a HOSO used 20 times to fry various frozen foods with frequent replenishment (FR) or without replenishment (NR) with fresh oil during the frying. In addition, the levels of total altered fatty acids and the fatty acid composition of the fat extracted from the fried potatoes after numerous fryings were determined and compared to those of the corresponding fryer oils. Altered fatty acids increased linearly through 20 fryings within FR and NR in the frying oil and also in the fat extracted. Although differences were not quantitatively relevant, changes tended to be higher in the extracted fat, and in the NR modality as a consequence of oil renovation and fat exchange between the frying oil and the potatoes. The decrease in the oleic acid content in the oil was more pronounced ( p< 0.001) in NR than in FR method, and more (at least p< 0.01) in the oils than in the corresponding extracted fats. Nevertheless, other fatty acids remained quite stable and similar or increased during frying, by both methods. These results suggest that total fatty acid alteration measure is a useful tool for frying assessments, and that they must be related not only to the degradation of unsaturated fatty acids but also to migrations of some fatty acids from the frozen prefried foods to the fryer oil as revealed by composition of the fat extracted from the fried potatoes.

Download Full-text

Effects of dietary fats (fish, olive and high-oleic-acid sunflower oils) on lipid composition and antioxidant enzymes in rat liver

British Journal Of Nutrition ◽

10.1017/s0007114599001415 ◽

1999 ◽

Vol 82 (3) ◽

pp. 233-241 ◽

Cited By ~ 68

Author(s):

Valentina Ruiz-Gutiérrez ◽

Alonso Pérez-Espinosa ◽

Carmen María Vázquez ◽

Consuelo Santa-María

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Antioxidant Enzyme ◽

Lipid Composition ◽

Enzyme Activities ◽

Control Diet ◽

Antioxidant Enzyme Activities ◽

High Oleic Acid ◽

High Oleic ◽

Antioxidant Defence System

The effects of two oleic-acid-rich diets (containing olive oil, OO, and high-oleic-acid sunflower oil, HOSO) on plasma and liver lipid composition detoxification enzyme activities, were compared with those of a fish-oil (FO) diet and a control diet. Compared with the control diet, plasma and hepatic total triacylglycerol concentrations were increased in the animals fed on the HOSO and OO diets and decreased in those fed on the FO diet. The animals fed on FO showed the highest level of cholesterol in the liver and had lower plasma cholesterol concentrations when compared with those fed on the two oleic-acid-rich diets. In comparison with the animals fed on the diets enriched in oleic acid, the FO group showed higher hepatic levels of polyunsaturated fatty acids of then-3 series and lower levels of fatty acids of then-6 series. Livers of FO-fed rats, compared with those of OO- and HOSO-fed rats showed: (1) significantly higher activities of catalase (EC1.11.1.6) glutathione peroxidase (EC1.11.1.9) and Cu/Zn superoxide dismutase (EC1.15.1.1); (2) no differences in the NADPH-cytochromecreductase (EC1.6.99.3) activity. The HOSO diet had a similar effect on liver antioxidant enzyme activities as the OO diet. In conclusion, it appears that changes in the liver fatty acid composition due mainly ton-3 lipids may enhance the efficiency of the antioxidant defence system. The two monounsaturated fatty acids oils studied (OO and HOSO), with the same high content of oleic acid but different contents of natural antioxidants, had similar effects on the antioxidant enzyme activities measured.

Download Full-text

High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota

Nutrients ◽

10.3390/nu11123005 ◽

2019 ◽

Vol 11 (12) ◽

pp. 3005 ◽

Cited By ~ 1

Author(s):

Zhihao Zhao ◽

Aimin Shi ◽

Qiang Wang ◽

Jinrong Zhou

Keyword(s):

Metabolic Syndrome ◽

Drinking Water ◽

Oleic Acid ◽

Gut Microbiota ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Peanut Oil ◽

High Oleic Acid ◽

High Oleic

Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased β-diversity and abundance of Bifidobacterium. Moreover, HOPO significantly decreased abundance of Lachnospiraceae and Blautia. These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota.

Download Full-text