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 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 UK Food Standards Agencycis-monounsaturated fatty acid workshop report

2002 ◽  
Vol 88 (1) ◽  
pp. 99-104 ◽  
Author(s):  
Peter Sanderson ◽  
Jason M. R. Gill ◽  
Chris J. Packard ◽  
Thomas A. B. Sanders ◽  
Bengt Vessby ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Future Research ◽  
Fat Intake ◽  
Multi Centre Study ◽  
Beneficial Effects ◽  
Chd Risk ◽  
Food Standards ◽  
Total Fat

The UK Food Standards Agency convened a group of expert scientists to review current research investigating the optimal dietary intake forn-9cis-monounsaturated fatty acids (MUFA). The aim was to review the mechanisms underlying the reported beneficial effects of MUFA on CHD risk, and to establish priorities for future research. The issue of optimal MUFA intake is contingent upon optimal total fat intake; however, there is no consensus of opinion on what the optimal total fat intake should be. Thus, it was recommended that a large multi-centre study should look at the effects on CHD risk of MUFA replacement of saturated fatty acids in relation to varying total fat intakes; this study should be of sufficient size to take account of genetic variation, sex, physical activity and stage of life factors, as well as being of sufficient duration to account for adaptation to diets. Recommendations for studies investigating the mechanistic effects of MUFA were also made. Methods of manipulating the food chain to increase MUFA at the expense of saturated fatty acids were also discussed.

Induction of stearoyl-CoA desaturase protects human arterial endothelial cells against lipotoxicity

2008 ◽  
Vol 295 (2) ◽  
pp. E339-E349 ◽  
Author(s):  
Andreas Peter ◽  
Cora Weigert ◽  
Harald Staiger ◽  
Kilian Rittig ◽  
Alexander Cegan ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Endothelial Cells ◽  
Inflammatory Cytokines ◽  
Cell Apoptosis ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Hek 293 ◽  
Stearoyl Coa Desaturase ◽  
Arterial Endothelial Cells

Endothelial lipotoxicity has been implicated in the pathogenesis of multiple stages of cardiovascular disease from early endothelial dysfunction to manifest atherosclerosis and its complications. Saturated free fatty acids are the major inducers of endothelial cell apoptosis and inflammatory cytokines. In humans, the enzyme human stearoyl-CoA desaturase-1 (hSCD-1) is the limiting step of the desaturation of saturated to monounsaturated fatty acids. Since we could demonstrate the expression of SCD-1 in primary human arterial endothelial cells (HAECs), we aimed to prove a beneficial role of upregulated hSCD-1 expression. In contrast to other cells that are less susceptible to lipotoxicity, hSCD-1 was not upregulated in HAECs upon palmitate treatment. Following that, we could show that upregulation of hSCD-1 using the LXR activator TO-901317 in HAECs protects the cells against palmitate-induced lipotoxicity, cell apoptosis, and expression of inflammatory cytokines IL-6 and IL-8. Increased hSCD-1 activity was determined as increased C16:1/16:0 ratio and enhanced triglyceride storage in palmitate treated cells. The beneficial effect was clearly attributed to enhanced hSCD-1 activity. Overexpression of hSCD-1 blocked palmitate-induced cytotoxicity, and knockdown of hSCD-1 using siRNA abolished the protective effect of TO-901317 in HEK-293 cells. Additionally, inhibition of hSCD-1 with 10/12 CLA blocked the effect of TO-901317 on palmitate-induced lipotoxicity, cell apoptosis, and inflammatory cytokine induction in HAECs. We conclude that upregulation of hSCD-1 leads to a desaturation of saturated fatty acids and facilitates their esterification and storage, thereby preventing downstream effects of lipotoxicity in HAECs. These findings add a novel aspect to the atheroprotective actions of LXR activators in cardiovascular disease.

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 Nutrition for Hypercholesterolemic Children

2018 ◽  
Vol 08 (01) ◽  
pp. e106-e112
Author(s):  
Benjamín Martín-Martínez ◽  
María López-Liñán
Keyword(s):  
Fatty Acids ◽  
Fruits And Vegetables ◽  
Pediatric Population ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Calorie Intake ◽  
Dietary Recommendations ◽  
Cholesterol Intake ◽  
Skimmed Milk ◽  
Total Fat

AbstractIn the diet of hypercholesterolemic children, 10 to 18% of the total calorie intake should be protein, 50 to 60% carbohydrates, and 30% lipids, of which less than 10% should be saturated fatty acids, between 7 and 10% should be polyunsaturated fatty acids, and 10 to 20% should be monounsaturated fatty acids. Cholesterol intake should not exceed 300 mg/dL, and an adequate fiber intake of 8 to 28 g/day, according to the child's age, should be ensured. If a child is obese or overweight, the aim of the initial treatment should be to normalize weight through improved lifestyle habits, dietary recommendations, and increased physical activity. The healthy diet for cardiovascular disease prevention is similar to that advised for a healthy pediatric population: (1) reduced total fat intake, such as through eating less red meat and sausages and choosing skimmed milk, butter, skimmed-milk cheese, lean meat, skinless chicken, and rabbit, cooked using simple cooking processes; (2) increased intake of monounsaturated and polyunsaturated oils, such as fish oil and olive oil; (3) reduced cholesterol intake, such as through the reduced consumption of eggs, viscera, and industrial bakery products; and (4) higher intake of fish and complex carbohydrates, such as pasta, pulses, and whole-grain bread. In addition, fruits and vegetables should be recommended for their fiber, vitamins, minerals, and trace elements. The recommended culinary preparation is to grill, steam, or bake food and to avoid frying, especially with butter or animal fat, and to give preference to oils based on monounsaturated fats, such as olive and sunflower oil.

scholarly journals Cultivated and Wild Juvenile Thick-Lipped Grey Mullet, Chelon labrosus: A Comparison from a Nutritional Point of View

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2112
Author(s):  
Jorge García-Márquez ◽  
Alba Galafat ◽  
Francisco Javier Alarcón ◽  
Félix López Figueroa ◽  
Eduardo Martínez-Manzanares ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Monounsaturated Fatty Acids ◽  
Point Of View ◽  
Grey Mullet ◽  
Farmed Fish ◽  
Lower Protein ◽  
Chelon Labrosus

The thick-lipped grey mullet (Chelon labrosus) is a nominee fish species for aquaculture diversification in Spain because it is an omnivore and euryhaline species, but limited knowledge about the nutritional attributes of this species is available. This study aimed to characterize the chemical composition of wild and cultured fish. The muscle proximate composition, and fatty acid and amino acid profiles were assessed. The cultivated specimens showed a higher lipid content and lower protein and ash contents compared with the wild specimens. The predominant tissue fatty acids in both the wild and cultivated fish were palmitic acid (16:0), oleic acid (18:1n-9) and docosahexaenoic acid (DHA, 22:6n-3). A higher content of arachidonic acid (ARA, 20:4n-6), eicosapentaenoic acid (20:5n-3) and DHA were detected in the muscle of wild mullets, while the fish supplied with commercial pellets showed higher quantities of monounsaturated fatty acids, and lower quantities of saturated fatty acids and polyunsaturated fatty acids (PUFAs). Regarding PUFAs, n-3 fatty acids were predominant in wild mullets, while n-6 and n-9 were more abundant in farmed fish. In terms of amino acid composition, except for histidine in wild specimens, the amino acid amounts were higher than the FAO/WHO standard. In conclusion, C. labrosus may contribute to improving the dietary intake of highly polyunsaturated n-3 fatty acids, with a benefit to human health, owing to that fact that a 100-gram fillet portion of cultivated and wild C. labrosus can provide 770 mg and 1160 mg of EPA and DHA, respectively, which exceeds the 250 mg dietary daily intake recommended by the FAO/WHO.

scholarly journals Fatty acid composition of three small indigenous fishes of Bangladesh

2015 ◽  
Vol 43 (1) ◽  
pp. 85-93
Author(s):  
Tonima Mustafa ◽  
M Niamul Naser ◽  
Sabrina Murshed ◽  
Zeba Farhana ◽  
Mushfida Akter ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Good Source ◽  
Regular Consumption ◽  
Total Fat ◽  
Indigenous Fishes

The total fat and fatty acid composition of three commonly consumed small indigenous fish species of Bangladesh, Mola, Amblypharyngodon mola, Jat puti, Puntius sophore and Shar puti, Systomus sarana. Twenty-one types of fatty acids were identified from the extracted oil of these fishes. C16:0 and C18:0 were the predominant saturated fatty acids (SFA), C16:1 ?7 and C18:1 ?9 the main monounsaturated fatty acids (MUFA), while C22:6:4 ?3 (DHA), C20:5 ?3 (EPA) were the main PUFAs. The total ?3 was between 4.28% to17.86% and the total ?6 was between 4.08% to 23.12%. The ?3/ ?6 ratio was between to 0.35% to 1.50%. It is evident from this study that A. mola, P. sophore and S. Sarana are good source of ?3 and ?6 PUFA and their regular consumption will contribute to better health.Bangladesh J. Zool. 43(1): 85-93, 2015

scholarly journals How Important are Cereals and Cereal Products in the Average Polish Diet?

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 679 ◽  
Author(s):  
Wacław Laskowski ◽  
Hanna Górska-Warsewicz ◽  
Krystyna Rejman ◽  
Maksymilian Czeczotko ◽  
Justyna Zwolińska
Keyword(s):  
Fatty Acids ◽  
Reference Values ◽  
Dietary Fibre ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Food Sources ◽  
Polish Population ◽  
Food Category ◽  
Cereal Products ◽  
Total Fat

The main aim of this study was to identify the food sources of energy and 28 nutrients from cereals and cereal products in the average Polish diet based on data from a nationally representative sample of the Polish population attending in 2016 Household Budget Survey (i.e., 36,886 households). The contribution of energy and nutrients from cereals and cereal products were compared with reference values. The detailded analysis included five main groups and nine sub-groups of cereal food category. Our findings indicated that cereals and cereal products contributed 30.4% of total dietary energy supply, providing a significant percentage of six nutrients to the average Polish diet (i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper). Supply at the level of 20–30% was observed for protein, thiamin, phosphorus and zinc, and at 10–20% for polyunsaturated fatty acids (PUFA), sodium, potassium, calcium, riboflavin, niacin, and vitamin B6. For other nutrients i.e., total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), cholesterol, iodine, vitamins: A, D, B12, and C, the share of cereals and cereal products contribution was below 10%. Cereals and cereal products were the major food category in meeting the reference values for the Polish population in case of manganese, carbohydrates (approximately100%), and sodium (50%). The reference values was reached at the level of 30–40% for dietary fibre, protein, iron, copper, zinc, phosphorus and thiamin, and 20–30% for energy, magnesium, folate, niacin, riboflavin, vitamins B6 and E. For such nutrients as total fat, SFA, and potassium, the fulfillment of the reference values amounted to 10–20%. Our results document the importance of cereals and cereal products in the Polish diet, which should be emphasized from a nutritional and health point of view.

scholarly journals Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1771 ◽  
Author(s):  
Hanna Górska-Warsewicz ◽  
Krystyna Rejman ◽  
Wacław Laskowski ◽  
Maksymilian Czeczotko
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cottage Cheese ◽  
Powdered Milk ◽  
Whole Milk ◽  
Total Fat ◽  
Milk And Dairy Products

The main aim of this study was to identify the dairy sources of energy and 44 nutrients in the average Polish diet. Our research included: carbohydrates, protein, total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, 18 amino acids, 9 minerals, and 10 vitamins. The analysis was conducted based on the data from the 2016 Household Budget Survey, a representative sample of the Polish population (i.e., 36,886 households). The category of milk and dairy products was divided into three main groups (i.e., milk, cheeses, and yoghurts, milk drinks and other dairy products) and seven sub-groups (i.e., whole milk, reduced fat milk, condensed and powdered milk, ripened and melted cheese, cottage cheese, yoghurts, milk drinks and other dairy products). Milk and dairy products provided 9.1% of the total energy supply. A high share (above 20%) in the supply of nutrients was noted in the case of calcium (54.7%), riboflavin (28.1%), vitamin B12 (26.1%), and phosphorus (24.6%). Supply at the level of 10–20% was observed for protein, SFA, zinc, total fat, cholesterol, potassium, magnesium, and vitamin A. Of the amino acids, the share above 20% from dairy category was recorded in the case of 6 amino acids (proline, tyrosine, serine, lysine, valine, and leucine) and at the level of 10–20% for 10 amino acids (isoleucine, histidine, threonine, tryptophan, phenylalanine, methionine, glutamic acid, aspartic acid, alanine, and arginine).

scholarly journals Nutrient comparisons of margarine/margarine-like products, butter blend products, and butter in the U.S. marketplace in 2020 post FDA ban on partially hydrogenated oils

2021 ◽  
pp. 1-20
Author(s):  
Cecily Weber ◽  
Lisa Harnack ◽  
Abigail Johnson ◽  
Bhaskarani Jasthi ◽  
Janet Pettit ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Future Research ◽  
University Of Minnesota ◽  
Dietary Recommendations ◽  
Hydrogenated Oils ◽  
Total Fat ◽  
The University ◽  
The U.S

Abstract Objective: To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the U.S. marketplace, and to compare with butter. Design: Analysis of the food and nutrient composition information available for margarine/margarine-like products, butter blend products, and butter in the 2021 version of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Setting: The U.S. retail food marketplace in 2020. Participants: A selection of 83 margarine/margarine-like or butter blend products available in the U.S. in 2020 and regular and whipped butter (both salted and unsalted). Results: All products contained no or negligible amounts of trans fat. Mean Daily Values (DVs) for saturated fatty acids (SFA) per 1 tablespoon ranged from 11% for margarine/margarine-like tub and squeeze products to 18% for margarine/margarine-like stick products and butter blend products. In contrast, 1 tablespoon butter provides 36% of the DV for SFA. Results from ANOVAs comparing the percent of total fat from SFA, polyunsaturated fatty acids (PUFA), and monounsaturated fatty acids (MUFA) by product type indicated significant differences for SFA (p<0.01) and PUFA (p<0.01), but not MUFA (p=0.07). Conclusions: Leading brands of margarine/margarine-like and butter blend products examined in this study were found to be in greater alignment with current dietary recommendations for fatty acids and cholesterol than butter. Margarine/margarine-like tub and squeeze products were found to be optimal over margarine/margarine-like stick products and butter blend products. Future research should include an examination of private label products.

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