scholarly journals Total and Subtypes of Dietary Fat Intake and Its Association with Components of the Metabolic Syndrome in a Mediterranean Population at High Cardiovascular Risk

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1493 ◽  
Author(s):  
Alicia Julibert ◽  
Maria Bibiloni ◽  
Cristina Bouzas ◽  
Miguel Martínez-González ◽  
Jordi Salas-Salvadó ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Fatty Acids ◽  
Dietary Fat ◽  
Saturated Fatty Acids ◽  
Mediterranean Population ◽  
Fat Intake ◽  
Cvd Risk ◽  
Dietary Fat Intake ◽  
The Metabolic Syndrome ◽  
Total Fat

Background: The effect of dietary fat intake on the metabolic syndrome (MetS) and in turn on cardiovascular disease (CVD) remains unclear in individuals at high CVD risk. Objective: To assess the association between fat intake and MetS components in an adult Mediterranean population at high CVD risk. Design: Baseline assessment of nutritional adequacy in participants (n = 6560, men and women, 55–75 years old, with overweight/obesity and MetS) in the PREvención con DIeta MEDiterránea (PREDIMED)-Plus randomized trial. Methods: Assessment of fat intake (total fat, monounsatured fatty acids: MUFA, polyunsaturated fatty acids: PUFA, saturated fatty acids: SFA, trans-fatty acids: trans-FA, linoleic acid, α-linolenic acid, and ω-3 FA) using a validated food frequency questionnaire, and diet quality using 17-item Mediterranean dietary questionnaire and fat quality index (FQI). Results: Participants in the highest quintile of total dietary fat intake showed lower intake of energy, carbohydrates, protein and fiber, but higher intake of PUFA, MUFA, SFA, TFA, LA, ALA and ω-3 FA. Differences in MetS components were found according to fat intake. Odds (5th vs. 1st quintile): hyperglycemia: 1.3–1.6 times higher for total fat, MUFA, SFA and ω-3 FA intake; low high-density lipoprotein cholesterol (HDL-c): 1.2 higher for LA; hypertriglyceridemia: 0.7 lower for SFA and ω-3 FA intake. Conclusions: Dietary fats played different role on MetS components of high CVD risk patients. Dietary fat intake was associated with higher risk of hyperglycemia.

scholarly journals Trends in Dietary Intake of Total Fat and Fatty Acids Among Korean Adolescents from 2007 to 2017

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3073 ◽  
Author(s):  
SuJin Song ◽  
Jae Eun Shim
Keyword(s):  
Fatty Acids ◽  
Dietary Intake ◽  
Dietary Fat ◽  
Saturated Fatty Acids ◽  
Fat Intake ◽  
Survey Period ◽  
Korean Adolescents ◽  
Dietary Fat Intake ◽  
Total Fat ◽  
Over Time

We analyzed the trends in dietary intake of total fat and fatty acids among Korean adolescents during 2007–2017. A total of 6406 adolescents from the 2007–2017 Korea National Health and Examination Surveys were selected. Total fat and fatty acids intakes were calculated based on single 24-hour recall data and presented as grams (g) and percentage of energy intake (% kcal) across the survey period. Linear trends in intake across the survey period were compared using the multiple regression model. Total fat intake increased during the 11-year period from 54.3 g (21.7% kcal) to 61.8 g (25.2% kcal). Saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) intakes changed from 17.8 g (7.1% kcal) and 17.2 g (6.8% kcal) to 20.6 g (8.4% kcal) and 20.7 g (8.4% kcal) over time, respectively. For polyunsaturated fatty acids (PUFA), n-3 fatty acid intake did not change during the survey period. The proportions of individuals who had total fat and SFA above the recommendations increased across the survey period: 13.7% to 27.5% for total fat and 36.0% to 49.7% for SFA. Among Korean adolescents, dietary fat intake increased over time and the increases in SFA and MUFA intake were prominent. Monitoring dietary fat intake is helpful to suggest dietary guidelines and health policies.

PPARγ Pro12Ala Polymorphism Influences the Relationship between Dietary Fat Intake, Adiposity and Lipid Profile in Patients with Type 2 Diabetes

2018 ◽  
Vol 88 (5-6) ◽  
pp. 263-269 ◽  
Author(s):  
Fariba Koohdani ◽  
Gity Sotoudeh ◽  
Zahra Kalantar ◽  
Anahita Mansoori
Keyword(s):  
Metabolic Syndrome ◽  
Body Mass Index ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Body Mass ◽  
Dietary Fat ◽  
Fat Intake ◽  
Pro12ala Polymorphism ◽  
Dietary Fat Intake ◽  
Metabolic Syndrome Components

Abstract. Background: Peroxisome proliferator-activated receptor γ (PPARγ) Pro12Ala polymorphism (rs1801282) has been associated with metabolic syndrome components in some studies. Moreover, the PPARγ gene may mediate the physiological response to dietary fat intake in a ligand-dependent manner. Methods: Metabolic syndrome components (body mass index, waist circumference, and lipid profile) were determined in 290 type 2 diabetes mellitus patients in a cross-sectional study. DNA genotyping for determining PPARγ Pro12Ala polymorphism was conducted using the polymerase chain reaction-restriction length polymorphism method. A semi-quantitative food frequency questionnaire was used to assess the participants’ dietary intakes in the previous year. Results: There were significant differences between the two genotype groups of PPARγ Pro12Ala polymorphism, Ala carriers (Pro/Ala + Ala/Ala) versus non-Ala carriers (Pro/Pro), in terms of mean body mass index (p = 0.04) and waist circumference (p = 0.02). Below the median percentage of energy from monounsaturated and polyunsaturated fatty acids, Ala carriers had a higher body mass index (p = 0.01) compared to non-Ala carriers. Furthermore, a significant interaction between this single-nucleotide polymorphism and polyunsaturated fatty acids intake on serum triglyceride levels (p = 0.01) was seen, and in higher polyunsaturated fatty acids intake (≥ median) Ala carriers had lower triglyceride levels than non-Ala carriers (p = 0.007). Conclusions: The findings of the current study support a significant association between PPARγ Pro12Ala polymorphism and metabolic syndrome components, and they suggest that this polymorphism can modulate the biological response of dietary fat intake on body mass index and triglyceride levels.

scholarly journals Quality of Dietary Fat Intake and Body Weight and Obesity in a Mediterranean Population: Secondary Analyses within the PREDIMED Trial

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 2011 ◽  
Author(s):  
Yvette Beulen ◽  
Miguel Martínez-González ◽  
Ondine van de Rest ◽  
Jordi Salas-Salvadó ◽  
José Sorlí ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Mediterranean Diet ◽  
Dietary Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Mediterranean Population ◽  
Fat Intake ◽  
Weight Changes

A moderately high-fat Mediterranean diet does not promote weight gain. This study aimed to investigate the association between dietary intake of specific types of fat and obesity and body weight. A prospective cohort study was performed using data of 6942 participants in the PREDIMED trial, with yearly repeated validated food-frequency questionnaires, and anthropometric outcomes (median follow-up: 4.8 years). The effects of replacing dietary fat subtypes for one another, proteins or carbohydrates were estimated using generalized estimating equations substitution models. Replacement of 5% energy from saturated fatty acids (SFA) with monounsaturated fatty acids (MUFA) or polyunsaturated fatty acids (PUFA) resulted in weight changes of −0.38 kg (95% Confidece Iinterval (CI): −0.69, −0.07), and −0.51 kg (95% CI: −0.81, −0.20), respectively. Replacing proteins with MUFA or PUFA decreased the odds of becoming obese. Estimates for the daily substitution of one portion of red meat with white meat, oily fish or white fish showed weight changes up to −0.87 kg. Increasing the intake of unsaturated fatty acids at the expense of SFA, proteins, and carbohydrates showed beneficial effects on body weight and obesity. It may therefore be desirable to encourage high-quality fat diets like the Mediterranean diet instead of restricting total fat intake.

scholarly journals Dietary fat intake and its association with risk of selected components of the metabolic syndrome among rural South Indians

2016 ◽  
Vol 20 (1) ◽  
pp. 47 ◽  
Author(s):  
Viswanathan Mohan ◽  
Sowmya Narasimhan ◽  
Lakshmipriya Nagarajan ◽  
Ruchi Vaidya ◽  
Geetha Gunasekaran ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Dietary Fat ◽  
Fat Intake ◽  
Rural South ◽  
Dietary Fat Intake ◽  
The Metabolic Syndrome ◽  
South Indians

scholarly journals Associations of Dietary Fat Intake With Mortality From All Causes, Cardiovascular Disease, and Cancer: A Prospective Study

2021 ◽  
Vol 8 ◽  
Author(s):  
Xiaolin Yao ◽  
Xin Xu ◽  
Shuo Wang ◽  
Dan Xia
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Dietary Fat ◽  
Cancer Mortality ◽  
Saturated Fatty Acids ◽  
Total Mortality ◽  
Fat Intake ◽  
Dietary Fat Intake ◽  
The Impact ◽  
Cvd Mortality

The impact of fat intake on health has become a growing public concern. The existing evidence linking specific dietary fat intake with mortality is controversial. We aimed to investigate the association between fat intake and total and cause-specific mortality in the Prostate, Lung, Colorectal, and Ovarian (PLCO) cancer screening trial. Intakes of saturated fatty acids (SFAs), trans-fatty acids (TFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) were assessed via food frequency questionnaires. The primary outcomes were total, cardiovascular disease (CVD), and cancer mortality. Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox regression model adjusting for confounders. Overall, 24,141 deaths were recorded over a total 1,672,715 person-years of follow-up. There was a significant positive association between SFA consumption and total mortality (HRQ5 vs. Q1 = 1.13, 95% CI 1.05–1.22; Pfor trend < 0.001). PUFA intake was strongly inversely associated with total mortality (HRQ5 vs. Q1 = 0.79, 95% CI 0.73–0.85; Pfor trend < 0.001) and CVD mortality (HRQ5 vs. Q1 = 0.66, 95% CI 0.58–0.75; Pfor trend < 0.001). There was a similar, but to a lesser extent, association between MUFA intake and total and CVD mortality [HRQ5 vs. Q1 0.91 (95% CI: 0.84–0.99), Pfor trend = 0.044 and 0.85 (0.73–0.98), Pfor trend = 0.020, respectively]. None of these types of dietary fat were associated with cancer mortality (all Pfor trend > 0.05). In conclusion, this study observed a detrimental effect of SFA intake on total mortality; in contrast, greater consumption of PUFAs and MUFAs were associated with lower risks of all-cause death and CVD mortality.

scholarly journals Dietary fat intakes for pregnant and lactating women

2007 ◽  
Vol 98 (5) ◽  
pp. 873-877 ◽  
Author(s):  
Berthold Koletzko ◽  
Irene Cetin ◽  
J. Thomas Brenna ◽  
Keyword(s):  
Fatty Acids ◽  
Child Health ◽  
European Society ◽  
Dietary Fat ◽  
Fat Intake ◽  
Lactating Women ◽  
Dietary Fat Intake ◽  
Pregnancy And Lactation ◽  
Long Chain ◽  
In Pregnancy

Consensus recommendations on behalf of the European Commission research projects Perinatal Lipid Metabolism (PeriLip; www.perilip.org) and Early Nutrition Programming (EARNEST; www.metabolic-programming.org), developed jointly with representatives of the Child Health Foundation (Stiftung Kindergesundheit; www.kindergesundheit.de), the Diabetic Pregnancy Study Group (DPSG; www.medfak.uu.se/dpsg), the European Association of Perinatal Medicine (EAPM; www.europerinatal.com), the European Society for Clinical Nutrition and Metabolism (ESPEN; www.espen.org), the European Society for Paediatric Gastroenterology, Hepatology and Nutrition, Committee on Nutrition (ESPGHAN; www.espghan.org), the International Federation of Placenta Associations (IFPA; http://aculeate.hopto.org/IFPA) and the International Society for the Study of Fatty Acids and Lipids (ISSFAL; email www.issfal.org.uk).Members of the Perinatal Lipid Intake Working GroupGioia Alvino, Juliana von Berlepsch, Hans Konrad Biesalski, Tom Clandinin, Hildegard Debertina, Tamás Decsi, Hans Demmelmaira, Gernot Desoyebc, Veronika Dietz, Peter Dodds, Pauline Emmett, Fabio Facchinettid, Matthew W. Gillman, Joachim Heinrich, Emilio Herrerab, Irene Hoesli, William C. Heird, Matthew Hyde, Kirsi Laitinen, John Laws, Elvira Larqué Daza, Iliana Lopez-Soldado, Maria Makrides, Kim Fleischer Michaelsene, Sjurdur Olsen, Henar Ortega, Guy Putet, Imogen Rogers, Paola Roggero, Lubos Sobotkaf, Hania Szajewskag, Hope Weiler.(Representing: aChild Health Foundation, bDPSG, cIFPA, dEAPM, eISSFAL, fESPEN, gESPGHAN.)Dietary fat intake in pregnancy and lactation affects pregnancy outcomes and child growth, development and health. The European Commission charged the research project PERILIP, jointly with the Early Nutrition Programming Project, to develop recommendations on dietary fat intake in pregnancy and lactation. Literature reviews were performed and a consensus conference held with international experts in the field, including representatives of international scientific associations. The adopted conclusions include: dietary fat intake in pregnancy and lactation (energy%) should be as recommended for the general population; pregnant and lactating women should aim to achieve an average dietary intake of at least 200 mg DHA/d; intakes of up to 1 g/d DHA or 2·7 g/d n-3 long-chain PUFA have been used in randomized clinical trials without significant adverse effects; women of childbearing age should aim to consume one to two portions of sea fish per week, including oily fish; intake of the DHA precursor, α-linolenic acid, is far less effective with regard to DHA deposition in fetal brain than preformed DHA; intake of fish or other sources of long-chain n-3 fatty acids results in a slightly longer pregnancy duration; dietary inadequacies should be screened for during pregnancy and individual counselling be offered if needed.

scholarly journals Modern fat technology: what is the potential for heart health?

2005 ◽  
Vol 64 (3) ◽  
pp. 379-386 ◽  
Author(s):  
J. E. Upritchard ◽  
M. J. Zeelenberg ◽  
H. Huizinga ◽  
P. M. Verschuren ◽  
E. A. Trautwein
Keyword(s):  
Metabolic Syndrome ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Disease Risk ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Blood Cholesterol ◽  
Medical Community ◽  
The Metabolic Syndrome ◽  
Increased Risk

Saturated andtrans-fatty acids raise total cholesterol and LDL-cholesterol and are known to increase the risk of CHD, while dietary unsaturated fatty acids play important roles in maintaining cardiovascular health. Replacing saturated fats with unsaturated fats in the diet often involves many complex dietary changes. Modifying the composition of foods high in saturated fat, particularly those foods that are consumed daily, can help individuals to meet the nutritional targets for reducing the risk of CHD. In the 1960s the Dutch medical community approached Unilever about the technical feasibility of producing margarine with a high-PUFA and low-saturated fatty acid composition. Margarine is an emulsion of water in liquid oil that is stabilised by a network of fat crystals. In-depth expertise of fat crystallisation processes allowed Unilever scientists to use a minimum of solid fat (saturated fatty acids) to structure a maximum level of PUFA-rich liquid oil, thus developing the first blood-cholesterol-lowering product, Becel. Over the years the composition of this spread has been modified to reflect new scientific findings and recommendations. The present paper will briefly review the developments in fat technology that have made these improvements possible. Unilever produces spreads that are low in total fat and saturated fat, virtually free oftrans-fatty acids and with levels ofn-3 andn-6 PUFA that are in line with the latest dietary recommendations for the prevention of CHD. Individuals with the metabolic syndrome have a 2–4-fold increased risk of developing CHD; therefore, these spreads could make a contribution to CHD prevention in this group. In addition, for individuals with the metabolic syndrome the spreads could be further modified to address their unique dyslipidaemia, i.e. elevated blood triacylglycerols and low HDL-cholesterol. Research conducted in the LIPGENE study and other dietary intervention studies will deliver the scientific evidence to justify further modifications in the composition of spreads that are healthy for the heart disease risk factors associated with the metabolic syndrome.

Animal fats and human health

2003 ◽  
Vol 2003 ◽  
pp. 214-214 ◽  
Author(s):  
A.M. Salter
Keyword(s):  
Fatty Acids ◽  
Total Energy ◽  
Plasma Cholesterol ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Fat Intake ◽  
Central Target ◽  
Animal Fats ◽  
Obesity And Diabetes ◽  
Total Fat

In 1991 it was recommended that total fat intake in the UK should be reduced to a population average of less that 33% of total daily energy intake and that saturated fatty acids should contribute no more than 10% of total energy (Department of Health, 1991). A further recommendation was that the intake of trans fatty acids should not exceed 2% of total energy. These recommendations were made primarily on the basis of the influence of fatty acids on plasma cholesterol and thereby on the development of cardiovascular disease. While associations of fat intake with other chronic diseases such as cancer, obesity and diabetes have also been suggested, it was felt that there was insufficient evidence to make specific recommendations on the basis of such claims. A reduction in saturated fat intake has remained a central target of public health nutrition within the United Kingdom ever since. Despite concerted efforts, particularly throughout the 1990s., to achieve these targets little progress has been made. In 2000, total fat intake remained at 38% and saturated fatty acid intake at 15% (DEFRA, 2001).

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