scholarly journals The Influence of Nutrition on Adiponectin—A Narrative Review

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1394
Author(s):  
Justyna Janiszewska ◽  
Joanna Ostrowska ◽  
Dorota Szostak-Węgierek
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Dietary Factors ◽  
Omega 3 ◽  
Endocrine Organ ◽  
Low Fat Diet ◽  
Negative Effect

The adipose tissue is an active endocrine organ which synthesizes and secretes a variety of adipokines, including adiponectin with its anti-inflammatory properties. Its expression is influenced by numerous factors such as age, sex, body weight and adipose tissue content. However, dietary factors, i.e., diet structure and the percentage of individual nutrients and products, are very important modulators. Beneficial dietary habits are the Mediterranean diet, DASH diet, diet based on plant products and diet with reduced energy value. Moreover, the share of individual products and nutrients which increase the concentration of adiponectin is worth noting. This group may include monounsaturated fatty acids, polyunsaturated omega-3 fatty acids, dietary fiber, polyphenols, alcohol and milk products. Conversely, dietary ingredients which have a negative effect on the concentration of adiponectin are typical components of the Western diet: saturated fatty acids, trans fatty acids, monosaccharides and disaccharides, and red meat. Furthermore, a diet characterized by a high glycemic index such as a high-carbohydrate low-fat diet also seems to be unfavorable. Due to the fact that available knowledge should be systematized, this study aimed to summarize the most recent research on the influence of dietary factors on the concentration of adiponectin.

scholarly journals PSV-39 Fatty acids profile of the meat from Nellore young bulls supplemented with lauric acid

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 339-340
Author(s):  
Sergiane A Araújo ◽  
Ronaldo L Oliveira ◽  
Analívia M Barbosa ◽  
Aline R Silva ◽  
Rebeca D X Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lauric Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fatty Acids Profile ◽  
Coronary Diseases ◽  
Total Diet ◽  
Omega 6

Abstract Lauric acid (LA) is an additive used in ruminant’s diet with the purpose of mitigating the methane effect. However, the presence of a certain amount of LA in the rumen can cause a reduction in the microbial population and ruminal metabolic processes, such as the biohydrogenation. This study aimed evaluate the effect of the LA inclusion in the diet of Nellore on the fatty acids profile of the meat. Thirty-two young Nellore bulls were used with an average age of 24-months. The animals were individually fed with a total mixed ration with 40% of roughage (Cynodon sp. hay) and 60% of concentrated mix, composed with ground corn, soybean meal, urea, mineral premix and LA in 0.0; 0.5; 1.0; 1.5% of inclusion in the total diet dry matter basis. Those amounts constituted the treatments. At the end of the trial, the animals were slaughtered and the meat was stored at -21oC, before analyses. The experimental design was completely randomized, with four treatments and eight replications. The data were submitted to regression analysis, and significance was declared when P < 0.05. There was no effect (P > 0.05) of the inclusion of LA in the sum of saturated fatty acids (∑SAF=43.45±1.55), monounsaturated fatty acids (∑MUFA=41.9±0.29), and polyunsaturated fatty acids (∑PUFA=12.25±1.40). The inclusion of LA in the diets also did not affect the sum of omega-3 fatty acids (∑ n-3=1.05±0.22), omega-6 fatty acids (∑ n-6=3.02±0.49, and the reason n-6: n-3 (2.91±0.12). The atherogenicity (0.65±0.05) and trombogenicity (1.47±0.10) indexes, important indexes to predict heart coronary diseases risk, were not affected by the inclusion of LA in the diet of the animals. The results suggest that LA can be included up to 1.5% (DM basis of total diet) in the diets of Nellore without causing any significant changes in the fatty acids profile of the meat.

scholarly journals Fifteen-year time trends in energy and macronutrient intake in German children and adolescents: results of the DONALD study

2002 ◽  
Vol 87 (6) ◽  
pp. 595-604 ◽  
Author(s):  
Ute Alexy ◽  
Wolfgang Sichert-Hellert ◽  
Mathilde Kersting
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Children And Adolescents ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Monounsaturated Fatty Acids ◽  
Macronutrient Intake ◽  
Fat Intake ◽  
Added Sugars

The DONALD study (Dortmund Nutritional and Anthropometric Longitudinally Designed study) gives the opportunity to evaluate long-term food and nutrient intake data on the basis of 3 d weighed dietary records of infants, children and adolescents since 1985. In this paper, we examine changes in energy and macronutrient intakes (protein, fat, saturated, mono- and polyunsaturated fatty acids, carbohydrates and added sugars) of 795 2–18-year-old subjects between 1985 and 2000 (4483 records). No significant changes in intakes of energy and of protein, polyunsaturated fatty acids and added sugars (as % energy intake, E %) were found. Fat intake decreased significantly in all age groups (between -0·20 and -0·26 E %/year), as well as intake of saturated fatty acids (between -0·11 and -0·14 E %/year) and monounsaturated fatty acids (between -0·07 and -0·014 E %/year). This decline was compensated for by a significant increase in carbohydrate intake (between +0·18 and +0·27 E %/year). The changes in macronutrient intake were mainly due to a decreased consumption of fats–oils (between -0·29 and -1·26 g/year) and meat–fish–eggs (between -0·21 and -2·92 g/year), whereas consumption of bread–cereals (between +0·12 and +2·42 g/year) and potatoes–pasta–rice (between +0·15 and +2·26 g/year) increased slightly. However, since recommended fat intake and fatty acid composition was not reached at the end of the study period by far, further efforts will be necessary to improve macronutrient composition and to stabilize favourable dietary habits.

scholarly journals Composition of human adipose tissue from deep and subcutaneous sites

1971 ◽  
Vol 25 (3) ◽  
pp. 377-380 ◽  
Author(s):  
C. G. D. BROOK
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Elective Surgery ◽  
Saturated Fatty Acids ◽  
Human Adipose Tissue ◽  
Monounsaturated Fatty Acids ◽  
Gas Liquid Chromatography

1. Adipose tissue was obtained simultaneously from subcutaneous and deep sites in children undergoing elective surgery, and from different subcutaneous sites in adults. The lipid content and fatty acid composition were measured using gas-liquid chromatography and the number of cells counted after fixation in osmium tetroxide. The mean amount of lipid per cell was used as a measure of the size of the cells.2. Cells from deep sites in children were significantly smaller (P > 0.001) than those from subcutaneous sites in the same individual. Cells from different subcutaneous sites were of similar size.3. The fatty acid composition of the lipids was similar in tissue taken from the abdominal wall and from deep sites.4. The fatty acid composition of adipose tissue from the lower leg showed an increase in the monounsaturated fatty acids and a decrease in the saturated fatty acids compared with the fatty acid composition of tissue from other subcutaneous sites.

scholarly journals ASUPAN LEMAK, AKTIVITAS FISIK DAN KEGEMUKAN PADA REMAJA PUTRI DI SMP BINA INSANI SURABAYA

2018 ◽  
Vol 13 (2) ◽  
pp. 117
Author(s):  
Jayanti Ayu Praditasari ◽  
Sri Sumarmik
Keyword(s):  
Physical Activity ◽  
High School ◽  
Fatty Acids ◽  
Adolescent Girls ◽  
Junior High School ◽  
Junior High ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Dietary Factors ◽  
Fat Intake

Obesity is defi ned as excessive fat accumulation fat that causes excess weight. Diseases that related with obesity are diabetes, dyslipidemia, hypertension and other degenerative diseases. Factors that affect obesity are dietary factors,history of hereditary, lifestyle, psychological factors, environment, individual, and biological which may infl uence energy intake and expenditure. Consumption of high fat in a long period without any activity for energy expenditure can increase the risk of obesity. This study was aimed to analyse the correlation between fat intake and physical activity with obesity among adolescent girls in SMP Bina Insani junior high school Surabaya. This study employed a case control study design with a retrospective approach. The research participants were 32 female students in Bina Insani junior high school Surabaya (16 control and 16 case samples). Total fat intake was relatively low. The intake of Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) were low while Saturated Fatty Acids (SFA) were high. There was no correlation between fat intake and obesity (ρ=0.240), but there was a signifi cant correlation between physical activity ρ=0.006 (OR= 9.533, 95% CI: 1.847-49.204) with adolescent obesity. The very mild physical activity give a risk as much as 9.533 times greater for developing obesity than the mild physical.Therefore, it is necessary to increase physical activity among adolescent girls by doing sports to reduce the risk of obesity.

scholarly journals Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 415
Author(s):  
Stylianos Floros ◽  
Alexandros Toskas ◽  
Evagelia Pasidi ◽  
Patroklos Vareltzis
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Dietary Habits ◽  
Healthy Lifestyle ◽  
Saturated Fatty Acids ◽  
Oxidation Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Simulated Digestion

Modern dietary habits have created the need for the design and production of functional foods enriched in bioactive compounds for a healthy lifestyle. However, the fate of many of these bioactive compounds in the human gastrointestinal (GI) tract has not been thoroughly investigated. Thus, in the present study, the bioaccessibility of omega-3 fatty acids was examined. To that end, different foods and supplements underwent simulated digestion following the INFOGEST protocol. The selected samples were foods rich in omega-3 fatty acids both in free and bound form—i.e., dietary fish oil supplements, heat-treated fish, and eggs enriched with omega-3 fatty acids. The oxidation of polyunsaturated fatty acids (PUFAs) was measured at each stage of the digestion process using peroxide value (PV) and TBARS and by quantifying individual omega-3 fatty acids using a gas chromatograph with flame ionization detector (GC-FID). The final bioaccessibility values of omega-3 fatty acids were determined. Changes in the quantity of mono-saturated fatty acids (MUFAs) and saturated fatty acids (SFAs) were recorded as well. The results indicated a profound oxidation of omega-3 fatty acids, giving rise to both primary and secondary oxidation products. Additionally, stomach conditions seemed to exert the most significant effect on the oxidation of PUFAs during digestion, significantly decreasing their bioaccessibility. The oxidation rate of each fatty acid was found to be strongly correlated with its initial concentration. Finally, the oxidation pattern was found to be different for each matrix and emulsified lipids seemed to be better protected than non-emulsified lipids. It is concluded that digestion has a profound negative effect on omega-3 bioaccessibility and therefore there is a need for improved protective mechanisms.

scholarly journals Adipose Tissue Modification through Feeding Strategies and Their Implication on Adipogenesis and Adipose Tissue Metabolism in Ruminants

2020 ◽  
Vol 21 (9) ◽  
pp. 3183
Author(s):  
Olaia Urrutia ◽  
José Antonio Mendizabal ◽  
Leopoldo Alfonso ◽  
Beatriz Soret ◽  
Kizkitza Insausti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Saturated Fatty Acids ◽  
Feeding Strategies ◽  
Omega 3 ◽  
Dietary Recommendations ◽  
Dietary Pufa ◽  
Pufa Supplementation

Dietary recommendations by health authorities have been advising of the importance of diminishing saturated fatty acids (SFA) consumption and replacing them by polyunsaturated fatty acids (PUFA), particularly omega-3. Therefore, there have been efforts to enhance food fatty acid profiles, helping them to meet human nutritional recommendations. Ruminant meat is the major dietary conjugated linoleic acid (CLA) source, but it also contains SFA at relatively high proportions, deriving from ruminal biohydrogenation of PUFA. Additionally, lipid metabolism in ruminants may differ from other species. Recent research has aimed to modify the fatty acid profile of meat, and other animal products. This review summarizes dietary strategies based on the n-3 PUFA supplementation of ruminant diets and their effects on meat fatty acid composition. Additionally, the role of n-3 PUFA in adipose tissue (AT) development and in the expression of key genes involved in adipogenesis and lipid metabolism is discussed. It has been demonstrated that linseed supplementation leads to an increase in α-linolenic acid (ALA) and eicosapentaenoic acid (EPA), but not in docosahexaenoic acid (DHA), whilst fish oil and algae increase DHA content. Dietary PUFA can alter AT adiposity and modulate lipid metabolism genes expression, although further research is required to clarify the underlying mechanism.

scholarly journals Quantification of fatty acids in salmon fillets conserved by different methods

2017 ◽  
Vol 39 (4) ◽  
pp. 403 ◽  
Author(s):  
Renata Menoci Gonçalves ◽  
Paula Fernandes Montanher ◽  
Fabiana Carbonera ◽  
Maria Eugênia Petenuci ◽  
Roberta Da Silveira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Total Lipids ◽  
Omega 3 ◽  
Long Term Storage ◽  
Lipid Contents ◽  
High Lipid ◽  
Term Storage

 Lipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatography. The fillets had high lipid levels, ranging between 9.71 and 12.86%. All samples presented high levels of monounsaturated fatty acids, between 363.69 and 425.30 mg g-1 of total lipids, followed by polyunsaturated fatty acids (294.46 - 342.45 mg g-1 of total lipids) and saturated fatty acids (203.32 - 223.17 mg g-1 of total lipids). Although samples revealed different lipid contents, all proved to be great sources of omega-3 fatty acids, regardless of the manner of conservation. 

scholarly journals Parental death from cardiovascular disease and dietary habits in an elderly group

1994 ◽  
Vol 71 (2) ◽  
pp. 259-270 ◽  
Author(s):  
Rosa M. Ortega ◽  
Pedro Andres ◽  
Matilde Azuela ◽  
Alfonso Encinas-Sotillos ◽  
Maria Jesus Gaspar
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Parental Death ◽  
Monounsaturated Fatty Acids ◽  
Point Of View ◽  
Parental History ◽  
History Of ◽  
Total Fat

The present study examines the influence of parental history of death from cardiovascular disease on dietary habits and nutritional status of a group of seventy-two Spanish elderly. Those with at least one parent who had died of cardiovascular disease (43·1% of the cases) had higher diastolic blood pressure (P< 0·05) and nutrient intakes less favourable from the cardiovascular risk point of view than those whose parents died of other causes. Descendants whose parents died of cardiovascular disease had higher total fat, animal fat, saturated fatty acids, myristic acid and palmitic acid intakes and a lower monounsaturated fatty acids: saturated fatty acids value than descendants of those who died from other causes (allP< 0·05).

scholarly journals Net energy levels on the lipid profile of pork

2017 ◽  
Vol 47 (10) ◽  
Author(s):  
Stephan Alexander da Silva Alencar ◽  
Charles Kiefer ◽  
Karina Márcia Ribeiro de Souza Nascimento ◽  
Luiz Henrique Viana ◽  
Liliane Maria Piano Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Soybean Oil ◽  
Lipid Profile ◽  
Block Design ◽  
Saturated Fatty Acids ◽  
Energy Levels ◽  
Experimental Unit ◽  
Net Energy ◽  
Omega 3

ABSTRACT: This study was conducted to evaluate the effects of net energy levels on the lipid profile of adipose tissue and muscle of swines. A total of 90 animals, with initial weight of 71.94±4.43kg, were used, and distributed in a randomized block design in five net energy levels (2,300, 2,425, 2,550, 2,675, and 2,800Kcal kg-1 feed), with nine replicates and two animals per experimental unit. Lipid profiles of adipose tissue and muscle were analyzed using gas chromatography. Increasing the levels of net energy using soybean oil, improved the lipid profile of adipose tissue and muscle, increased linearly (P<0.05) the concentrations of polyunsaturated fatty acids, especially linoleic and α-linolenic acid, reduced linearly (P<0.05) the monounsaturated and saturated fatty acids and omega 6: omega 3. In adipose tissue was observed linear reduction (P<0.05) of atherogenic and thrombogenic indexes. In conclusion, increasing the level of net energy of the diet using soybean oil improved the lipid profile of adipose tissue and muscle.

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