Effects of Dietary Fat and Saturated Fat Content on Liver Fat and Markers of Oxidative Stress in Overweight/Obese Men and Women under Weight-Stable Conditions

Subjects with the metabolic syndrome (MetS) have enhanced oxidative stress and inflammation. Dietary fat quality has been proposed to be implicated in these conditions. We investigated the impact of four diets distinct in fat quantity and quality on 8-iso-PGF2α (a major F2-isoprostane and oxidative stress indicator), 15-keto-13,14-dihydro-PGF2α (15-keto-dihydro-PGF2α, a major PGF2α metabolite and marker of cyclooxygenase-mediated inflammation) and C-reactive protein (CRP). In a 12-week parallel multicentre dietary intervention study (LIPGENE), 417 volunteers with the MetS were randomly assigned to one of the four diets: two high-fat diets (38 % energy (%E)) rich in SFA or MUFA and two low-fat high-complex carbohydrate diets (28 %E) with (LFHCC n-3) or without (LFHCC) 1·24 g/d of very long chain n-3 fatty acid supplementation. Urinary levels of 8-iso-PGF2α and 15-keto-dihydro-PGF2α were determined by RIA and adjusted for urinary creatinine levels. Serum concentration of CRP was measured by ELISA. Neither concentrations of 8-iso-PGF2α and 15-keto-dihydro-PGF2α nor those of CRP differed between diet groups at baseline (P>0·07) or at the end of the study (P>0·44). Also, no differences in changes of the markers were observed between the diet groups (8-iso-PGF2α, P = 0·83; 15-keto-dihydro-PGF2α, P = 0·45; and CRP, P = 0·97). In conclusion, a 12-week dietary fat modification did not affect the investigated markers of oxidative stress and inflammation among subjects with the MetS in the LIPGENE study.

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Effect of soy isoflavone supplementation on markers of oxidative stress in men and women

Cancer Letters ◽

10.1016/s0304-3835(01)00627-9 ◽

2001 ◽

Vol 172 (1) ◽

pp. 1-6 ◽

Cited By ~ 111

Author(s):

Zora Djuric ◽

Gang Chen ◽

Daniel R Doerge ◽

Lance K Heilbrun ◽

Omer Kucuk

Keyword(s):

Oxidative Stress ◽

Men And Women ◽

Soy Isoflavone ◽

Markers Of Oxidative Stress

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Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects

Food & Function ◽

10.1039/c6fo00462h ◽

2016 ◽

Vol 7 (9) ◽

pp. 3760-3771 ◽

Cited By ~ 21

Author(s):

Thomas Van Hecke ◽

Louise M. A. Jakobsen ◽

Els Vossen ◽

Françoise Guéraud ◽

Filip De Vos ◽

...

Keyword(s):

Oxidative Stress ◽

Dietary Fat ◽

Fat Content ◽

Short Term ◽

Systemic Oxidative Stress

High beef consumption induces oxidative stress in gastrointestinal mucosae and extra-gastrointestinal organs such as the heart and kidneys.

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Sweet Snacks Are Positively and Fruits and Vegetables Are Negatively Associated with Visceral or Liver Fat Content in Middle-Aged Men and Women

Journal of Nutrition ◽

10.1093/jn/nxy260 ◽

2019 ◽

Vol 149 (2) ◽

pp. 304-313 ◽

Cited By ~ 5

Author(s):

Esther van Eekelen ◽

Anouk Geelen ◽

Marjan Alssema ◽

Hildo J Lamb ◽

Albert de Roos ◽

...

Keyword(s):

The Netherlands ◽

Dietary Intake ◽

Fruits And Vegetables ◽

Fat Content ◽

Liver Fat ◽

Food Groups ◽

Liver Fat Content ◽

Men And Women ◽

Negatively Associated ◽

Main Food

ABSTRACT Background Visceral adipose tissue (VAT) and hepatic triglyceride content (HTGC) are major risk factors for cardiometabolic diseases. Objective We aimed to investigate the association of dietary intake of the main food groups with VAT and HTGC in middle-aged men and women. Methods We used data from the Netherlands Epidemiology of Obesity study, a population-based study including 6671 participants aged 45–65 y at baseline. In this cross-sectional analysis, VAT and HTGC were assessed by magnetic resonance imaging and spectroscopy, respectively, as the primary outcomes. Habitual intake of main food groups (dairy, meat, fish, fruits and vegetables, sweet snacks, and fats and oils) was estimated through the use of a food-frequency questionnaire. We examined associations of intake of different food groups with VAT and HTGC by linear regression analysis stratified by sex and adjusted for age, smoking, education, ethnicity, physical activity, basal metabolic rate, energy-restricted diet, menopausal state, and total energy intake. Results In women, a 100-g/d higher intake of dairy was associated with 2.0 cm2 less VAT (95% CI: −3.4, −0.7 cm2) and a 0.95-fold lower HTGC (95% CI: 0.90-, 0.99-fold). Moreover, a 100-g/d higher intake of fruit and vegetables was associated with 1.6 cm2 less VAT (95% CI: −2.9, −0.2 cm2) in women. Fruit and vegetables were negatively associated (0.95; 95% CI: 0.91, 1.00) with HTGC, and sweet snacks were positively associated (1.29; 95% CI: 1.03, 1.63). Patterns were weaker but similar in men. Fish intake was not associated with VAT or HTGC and plant-based fat and oil intake were only associated with VAT after adjustment for total body fat. Conclusions Despite some variation in the strength of the associations between men and women, dietary intake of sweet snacks was positively associated with HTGC, and fruit and vegetable intake were negatively associated with visceral and liver fat content. Prospective studies are needed to confirm these results. The Netherlands Epidemiology of Obesity study is registered at clinicaltrials.gov with identifier NCT03410316.

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The influence of dietary fatty acids on liver fat content and metabolism

Proceedings of The Nutrition Society ◽

10.1017/s0029665119000569 ◽

2019 ◽

Vol 79 (1) ◽

pp. 30-41 ◽

Cited By ~ 12

Author(s):

Leanne Hodson ◽

Fredrik Rosqvist ◽

Siôn A Parry

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Dietary Fat ◽

Fat Content ◽

Dietary Fatty Acids ◽

Liver Fat ◽

Liver Fat Content ◽

Alcoholic Fatty Liver ◽

Fat Accumulation ◽

The Impact

Non-alcoholic fatty liver disease encompasses a spectrum of conditions from hepatic steatosis through to cirrhosis; obesity is a known risk factor. The liver plays a major role in regulating fatty acid metabolism and perturbations in intrahepatic processes have potential to impact on metabolic health. It remains unclear why intra-hepatocellular fat starts to accumulate, but it likely involves an imbalance between fatty acid delivery to the liver, fatty acid synthesis and oxidation within the liver and TAG export from the liver. As man spends the majority of the day in a postprandial rather than postabsorptive state, dietary fatty acid intake should be taken into consideration when investigating why intra-hepatic fat starts to accumulate. This review will discuss the impact of the quantity and quality of dietary fatty acids on liver fat accumulation and metabolism, along with some of the potential mechanisms involved. Studies investigating the role of dietary fat in liver fat accumulation, although surprisingly limited, have clearly demonstrated that it is total energy intake, rather than fat intake per se, that is a key mediator of liver fat content; hyperenergetic diets increase liver fat whilst hypoenergetic diets decrease liver fat content irrespective of total fat content. Moreover, there is now, albeit limited evidence emerging to suggest the composition of dietary fat may also play a role in liver fat accumulation, with diets enriched in saturated fat appearing to increase liver fat content to a greater extent when compared with diets enriched in unsaturated fats.

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Markers of oxidative stress and erythrocyte antioxidant enzyme activity in older men and women with differing physical activity

Experimental Gerontology ◽

10.1016/j.exger.2013.07.010 ◽

2013 ◽

Vol 48 (11) ◽

pp. 1141-1146 ◽

Cited By ~ 22

Author(s):

Rafał Rowiński ◽

Mariusz Kozakiewicz ◽

Kornelia Kędziora-Kornatowska ◽

Elżbieta Hübner-Woźniak ◽

Józef Kędziora

Keyword(s):

Oxidative Stress ◽

Physical Activity ◽

Enzyme Activity ◽

Antioxidant Enzyme ◽

Older Men ◽

Antioxidant Enzyme Activity ◽

Men And Women ◽

Markers Of Oxidative Stress ◽

Older Men And Women

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Dietary fat intake, body composition and blood lipids of university men and women

Nutrition and Health ◽

10.1177/0260106012467242 ◽

2012 ◽

Vol 21 (3) ◽

pp. 173-185 ◽

Cited By ~ 6

Author(s):

Marita M Neville ◽

J Geppert ◽

Y Min ◽

G Grimble ◽

Michael A Crawford ◽

...

Keyword(s):

Blood Pressure ◽

Body Composition ◽

Dietary Fat ◽

Saturated Fat ◽

Density Lipoprotein ◽

Hdl Cholesterol ◽

Blood Lipid ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Men And Women

Background: Cardiovascular disease rates are high in the UK, particular in men, and are related to dietary fat intake. We conducted a pilot study to investigate relationships between saturated and unsaturated dietary fat intakes, body composition and blood lipid parameters in Caucasian men and women at university. Methods: Volunteers (52 men and 52 women; age range 20–50 years) were recruited from staff and students of London Metropolitan University. Dietary intake, body composition, blood pressure and fasting blood glucose and lipids were assessed. Gender differences between the measured variables and their relationships were assessed by Mann–Whitney U-test, and by multi-linear (stepwise) regression, respectively. Results: Men consumed more saturated fat (29.5 vs 20.5 g/day, p < 0.001), and had elevated levels of glucose (5.34 + 0.74 vs 4.85 + 0.49 mmol/l, p < 0.001), low-density lipoprotein (LDL) cholesterol (2.99 + 1.5 vs 2.62+ 0.74 mmol/l, p < 0.05), systolic blood pressure (126.4 + 11.0 vs 112.6 + 17.2 mm/Hg, p < 0.001), and lower high-density lipoprotein (HDL) cholesterol (1.41 ± 0.34 vs 1.83 ± 0.43, p < 0.001). Saturated fat was positively associated with total body fat ( p < 0.05), trunk fat ( p < 0.001), HDL cholesterol ( p < 0.05) and systolic blood pressure ( p < 0.001) in women, while in men docosahexaenoic acid and total cholesterol ( p < 0.05), total omega-3 fatty acids and LDL cholesterol ( p < 0.001), total omega-3 fatty acids and triglycerides ( p < 0.01) were positively related. Similar n-3 fatty acid intakes were reported in nutritionally aware students and other university subjects. Conclusions: The data of this study indicate gender-related differences in response to dietary fat, and widespread low compliance with n-3 fatty acid recommendations. Although the men are highly health conscious and physically active, their blood lipid levels are indicative of a risk of cardiovascular disease. In addition to enhanced nutritional education to increase seafood intakes in this age group of men and women, customised dietary and lifestyle advice may be required in the men.

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The influence of dietary fat and free sugars on liver fat content and metabolism

Proceedings of The Nutrition Society ◽

10.1017/s0029665118001234 ◽

2018 ◽

Vol 77 (OCE4) ◽

Author(s):

S.A. Parry ◽

M.E. Pichè ◽

T. Cornfield ◽

P. Dyson ◽

J. Francis ◽

...

Keyword(s):

Dietary Fat ◽

Fat Content ◽

Liver Fat ◽

Liver Fat Content ◽

Free Sugars

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Sugar-Sweetened Beverages Are Not Associated with Increased Liver Fat Content in Middle-Aged Men and Women

Journal of Nutrition ◽

10.1093/jn/nxz288 ◽

2020 ◽

Vol 150 (3) ◽

pp. 644-644

Author(s):

Anna L Wittekind

Keyword(s):

Fat Content ◽

Liver Fat ◽

Middle Aged ◽

Liver Fat Content ◽

Sugar Sweetened Beverages ◽

Men And Women ◽

Sweetened Beverages

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Association between dietary fat intake and MRI-determined visceral, subcutaneous, or hepatic fat in men and women from the general population

Proceedings of The Nutrition Society ◽

10.1017/s0029665120006035 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Christa Meisinger ◽

Susanne Rospleszcz ◽

Elke Wintermeyer ◽

Roberto Lorbeer ◽

Barbara Thorand ◽

...

Keyword(s):

Adipose Tissue ◽

Total Energy ◽

Dietary Fat ◽

Fat Content ◽

Liver Fat ◽

Fat Intake ◽

Cross Sectional ◽

Dietary Fat Intake ◽

Hepatic Fat ◽

Total Fat

AbstractIntroduction:An increase in dietary fat intake - at the expense of dietary carbohydrate intake - may play an important role in the accumulation of adipose tissue at different sites and liver fat accumulation. Thus, the present study investigated the isocaloric substitution of dietary carbohydrates with fat, and its cross-sectional association with visceral adipose tissue (VAT), subcutaneous adipose tissue (SAT), and hepatic fat content as determined by MRI.Material and Methods:Data from 283 participants (mean age 56.1 ± 9.0 years) from the KORA FF4 study study who underwent whole-body MRI were included. VAT, SAT, and total body fat were quantified by a volume-interpolated VIBE-T1w-Dixon MR sequence. Hepatic fat content was determined as the proton density fat-fraction (PDFF) derived from multiecho-T1w MR sequence. Habitual dietary intake was estimated by combining the information provided by repeated 24-h food lists and a food frequency questionnaire. Cross-sectional associations were analyzed using linear regressions.Results:Carbohydrate intake (in % of total energy intake (E%)) correlated significantly inversely with VAT (r = -0.34) and hepatic fat (r = -0,30), while fat intake (E%) correlated positively with hepatic fat content (r = 0.16). Replacing total carbohydrates with an isocaloric amount of total fat was significantly positively associated with VAT and hepatic fat, while there was no significant association with SAT. The multivariable adjusted β-coefficient for replacing 5 E% carbohydrates with total fat was 0.39 (95% CI: 0.02, 0.76) for VAT. An increase in total fat intake by 5% of total energy was associated with an increase in liver fat content by 24%. Dietary fiber intake was significantly inversely associated with VAT and hepatic lipid content.Discussion:In middle-aged adults, substitution of carbohydrates with total fat was associated with a higher volume of VAT and an increase of hepatic fat, while whole-grain associated carbohydrates show inverse associations. If reproduced in prospective studies, such findings would strongly argue for limiting dietary fat intake.

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