Interaction Between Caveolin-1 Polymorphism with Dietary Fat Quality Indices and the Relationship with Visceral Adiposity Index (VAI) and Body Adiposity Index (BAI) Among Overweight and Obese Women: A Cross-Sectional Study

Background & Aims: Caveolin-1(CAV-1) in adipocyte tissue, and other parts of body, possess numerous biological functions. In the present study, we sought to investigate the interaction between CAV-1 polymorphism with dietary fat quality indices and the relationship with visceral adiposity index (VAI) and body adiposity index (BAI) among overweight and obese women. Methods This study was conducted on 386 women, aged 18-48 years old. Biochemical measurements were measured by standard protocols. We used a food frequency questionnaire (FFQ) to calculate the dietary intake and the indices of dietary fat quality intake. Anthropometric values and body composition were measured by standard methods. Finally, the CAV-1 genotype was measured using PCR-RFLP method. Results We found a marginally significant difference in waist-to-hip ratio (WHR) (P=0.06) and BAI (P=0.06) of participants, after adjusting with potential cofounders. For dietary intakes, after adjusting with the energy intake, mean differences in biotin (P=0.04) and total fiber (P=0.06) were significant and marginally significant, respectively. The interaction between two risk allele genotype group (AA) with omega-6 to omega-3 ratio (W6/W3) on BAI, after adjustment with potential cofounders (age, physical activity, energy intake, education), was marginally positive (β = 14.08, 95%CI= -18.65,46.81, P= 0.07). In comparison to the reference group (GG), there was a positive interaction between the two risk allele (AA) with W6/W3 ratio on VAI (β = 2.81, 95%CI= 1.20,8.84, P= 0.06) in the adjusted model. Conclusions We found that there may be an interaction between CAV-1 genotypes with dietary quality fat indices on VAI and BAI among overweight and obese women.

Intake of micronutrients and fatty acids of vegetarian, vegan, and omnivorous children (1–3 years) in Germany (VeChi Diet Study)

Purpose There is an ongoing debate whether vegetarian (VG) and especially vegan (VN) diets are nutritionally adequate in early childhood. Hence, the Vegetarian and Vegan Children Study (VeChi Diet Study) aimed to assess the food and nutrient intake of VG and VN infants. Methods The study examined the diets of 1–3-year-old VG, VN, and omnivorous (OM) children (n = 430). Dietary intake was assessed via a 3-day weighed dietary record and compared between groups using ANCOVA. Lifestyle data were collected using a questionnaire. Here, the results of micronutrient and fatty acid intakes are presented. Results Most nutrient intakes (with and without supplements) differed significantly between VN children and the two other groups, with a more favourable overall micronutrient intake in VN, followed by VG children, [e.g., the highest intake of vitamin E (8.3 mg/d vs. VG 7.4 mg/d and OM 5.1 mg/d), vitamin B1 (569 µg/d vs. VG 513 µg/d and OM 481 µg/d), folate (143 µg/d vs. VG 116 µg/d and OM 108 µg/d), magnesium (241 mg/d vs. VG 188 mg/d and OM 164 mg/d), and iron (8.9 mg/d vs. VG 7.3 mg/d and OM 6.0 mg/d)] as well as fat quality [highest intake of polyunsaturated fatty acids (8.7 E% vs. VG 6.9 E% and OM 4.5 E%) and lowest intake of saturated fatty acids (9.1 E% vs. VG 11.9 E% and OM 14.0 E%)]. In contrast, OM children had the highest intake of vitamin B2 (639 µg/d vs. VG 461 µg/d and VN 429 µg/d), calcium (445 mg/d vs. VG 399 mg/d and VN 320 mg/d), iodine (47 µg/d vs. VG 33 µg/d and VN 31 µg/d), and DHA (35.4 mg/d vs. VG 16.6 mg/d and VN 18.4 mg/d). Without supplementation, OM children had the highest average vitamin B12 intake (1.5 µg/d vs. VG 0.6 µg/d and VN 0.2 µg/d), whereas VN children had the highest average vitamin B12 intake with supplementation (73.8 µg/d vs. VG 1.3 µg/d and OM 1.7 µg/d). Without supplementation, none of the groups’ median intakes met the harmonised Average Requirement (h-AR) for vitamin D and iodine. Moreover, VG and VN children did not achieve h-ARs for vitamin B2, vitamin B12, and iron—if a low absorption of iron is anticipated; VN children also did not do so for calcium. Conclusion In early childhood, VN and VG diets can provide most micronutrients in desirable amounts and a preferable fat quality compared to an OM diet. Special focus should be paid to (potentially) critical nutrients, particularly vitamin D, iodine, and DHA for all children regardless of diet, as well as vitamin B2, vitamin B12, calcium, and iron for VG and VN children. Trail registration This study was registered with the German Clinical Trials Register (DRKS00010982) on (September 2, 2016).

Influence of Immunocastration and Diet on Meat and Fat Quality of Heavy Female and Male Pigs

Two experiments were carried out; one with female pigs and the other with male pigs destined for Teruel dry-cured ham production, to evaluate the effect of immunocastration (entire gilts-EG vs. immunocastrated gilts-IG and surgically castrated males vs. immunocastrated males-IM) and diet (control vs. high energy vs. low crude protein and amino acids) on meat quality and fat composition. Fifteen meat samples and eight fat samples of each treatment were analyzed in both experiments. In the case of males, six fat samples per treatment were analyzed to determine boar taint. Immunocastration is a good strategy in gilts intended for dry-cured ham production because improves meat composition; however, in males, immunocastration impairs the results of pork chemical composition compared with surgical castration. The IG presented a lower polyunsaturated/saturated fatty acids ratio than EG, improving fat technological quality. Diets had little effect on pork or fat quality in gilts, but a high-energy level using oilseeds and a low-crude-protein and -amino-acids diet from 80 to 137 kg of body weight could be interesting in IM to maintain or increase fat consistency, respectively. Moreover, in general, immunocastration is effective in avoiding boar taint in males.

Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality

A total of 70 male growing non-castrated pigs (Large White), with a 23.07 ± 2.87 kg average body weight (BW), were randomly allocated to three treatments in a 103 day trial: a CONTROL diet and two experimental diets, ALLIUM (5 g/kg of Allium spp. extract) and OLIVE (100 g/kg of olive pulp). Animals were slaughtered at 115 kg live body weight. Meat and fat quality were analyzed. Animals fed ALLIUM and OLIVE had higher water holding capacity (WHC) than those fed the control diet. No significant differences were observed between groups for cooking loss, drip losses and color CIELab. No antioxidant effect was observed on an oxygen radical absorbance capacity (ORAC) test. Animals fed OLIVE presented a more unsaturated fatty acid profile than CONTROL and ALLIUM. Meat from ALLIUM group and OLIVE showed her values of brightness and meat odor than CONTROL. Mean scores of sensory analyses (color, odor, flavor and juiciness) of cooked samples were similar for the three treatments, with the meat samples from the ALLIUM and OLIVE treatments being less hard. Consumers did not reflect a preference for any of the treatments. Both by-products could be used for pork production.

Effect of the diet on performance characteristics and quality of meat fat of lamb by principal component analysis

The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.

Dietary fat quality impacts metabolic impairments of type 2 diabetes risk differently in male and female CD-1® mice

Metabolic impairments associated with type 2 diabetes, including insulin resistance and loss of glycemic control, disproportionately impact the elderly. Lifestyle interventions, such as manipulation of dietary fat quality (i.e., fatty acid (FA) composition), have been shown to favorably modulate metabolic health. Yet, whether or not chronic consumption of beneficial FAs can protect against metabolic derangements and disease risk during aging is not well-defined. We sought to evaluate whether long-term dietary supplementation of fish-, dairy-, or echium-derived FAs to the average FA profile in a U.S. American diet may offset metabolic impairments in males and females during aging. One-month-old CD-1® mice were fed isoenergetic, high-fat (40%) diets with the fat content comprised of either 100% control fat blend (CO) or 70% CO with 30% fish oil, dairy fat, or echium oil for 13 months. Every three months, parameters of glucose homeostasis were evaluated via glucose and insulin tolerance tests. Glucose tolerance improved in males consuming a diet supplemented with fish oil or echium oil as aging progressed, but not in females. Yet, females were more metabolically protected than males regardless of age. Additionally, Spearman correlations were performed between indices of glucose homeostasis and previously reported measurements of diet-derived FA content in tissues and colonic bacterial composition, which also revealed sex-specific associations. This study provides evidence that long-term dietary fat quality influences risk factors of metabolic diseases during aging in a sex-dependent manner, thus, sex is a critical factor to be considered in future dietary strategies to mitigate type 2 diabetes risk.

Fat: Quality, or Quantity? What Matters Most for the Progression of Metabolic Associated Fatty Liver Disease (MAFLD)

Objectives: Lately, many countries have restricted or even banned transfat, and palm oil has become a preferred replacement for food manufacturers. Whether palm oil is potentially an unhealthy food mainly due to its high content of saturated Palmitic Acid (PA) is a matter of debate. The aim of this study was to test whether qualitative aspects of diet such as levels of PA and the fat source are risk factors for Metabolic Syndrome (MS) and Metabolic Associated Fatty Liver Disease (MAFLD). Methods: C57BL/6 male mice were fed for 14 weeks with three types of Western diet (WD): 1. LP-WD—low concentration of PA (main fat source—corn and soybean oils); 2. HP-WD—high concentration of PA (main fat source—palm oil); 3. HP-Trans-WD—high concentration of PA (mainly transfat). Results: All types of WD caused weight gain, adipocyte enlargement, hepatomegaly, lipid metabolism alterations, and steatohepatitis. Feeding with HP diets led to more prominent obesity, hypercholesterolemia, stronger hepatic injury, and fibrosis. Only the feeding with HP-Trans-WD resulted in glucose intolerance and elevation of serum transaminases. Brief withdrawal of WDs reversed MS and signs of MAFLD. However, mild hepatic inflammation was still detectable in HP groups. Conclusions: HP and HP-Trans-WD play a crucial role in the genesis of MS and MAFLD.

Prediction of carcass composition and meat and fat quality using sensing technologies: A review

Consumer demand for high-quality healthy food is increasing,  thus meat processors require the means toassess these rapidly, accurately, and inexpensively. Traditional methods forquality assessments are time-consuming, expensive, invasive, and have potentialto negatively impact the environment. Consequently, emphasis has been put onfinding non-destructive, fast, and accurate technologies for productcomposition and quality evaluation. Research in this area is advancing rapidlythrough recent developments in the areas of portability, accuracy, and machinelearning. The present review, therefore, critically evaluates and summarizes developmentsof popular non-invasive technologies (i.e., from imaging to spectroscopicsensing technologies) for estimating beef, pork, and lamb composition andquality, which will hopefully assist in the implementation of thesetechnologies for rapid evaluation/real-timegrading of livestock products in the nearfuture.

Carcass Traits and Fat Quality of Breeding Emu (Dromaius Novaehollandiae) in Northern Japan

Characterisation of carcass traits and fat quality is important to effectively produce and genetically improve emus. We investigated carcass traits in 309 emus. The meat production of female emus showed a significantly higher value than that of males (P < 0.01). The fat weight of male (9.232 ± 3.156 kg) was larger than that of the female (7.772 ± 2.697 kg). The fat rate was strongly correlated to body weight (r = 0.79 and r = 0.75 in male and female, respectively). The fat melting points of females and males were 19.19 ± 3.39°C and 19.39 ± 3.39°C, respectively, without significant difference. Since the fat melting point did not correlate to body and fat weights, we predicted that it was an independent trait from body growth and was highly influenced by genetic elements. Percentages of palmitic, stearic, oleic, linoleic and α-linolenic acids were 22.27 ± 3.50 %, 9.37 ± 1.90 %, 54.11 ± 5.17 %, 13.54 ± 7.80 % and 0.71 ± 0.59 %, respectively. Among them, linoleic acid contents showed a wide individual difference (range 0.3–19.9 %). The oleic/stearic acid ratio showed a negative correlation to the fat melting point. These results suggest that the fat melting point may be used as a useful marker for the simple evaluation of oil quality.