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.

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.

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 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.

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).

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 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 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 Total Fat and Fatty Acid Intake among 1–7-Year-Old Children from 33 Countries: Comparison with International Recommendations

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3547
Author(s):  
Cathriona Monnard ◽  
Mathilde Fleith
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Intake ◽  
Dietary Intakes ◽  
Alpha Linolenic Acid ◽  
Acid Intake ◽  
Nutrition Policies ◽  
Linoleic Acid Intake ◽  
Total Fat ◽  
First Time

This work reviews available data on dietary intakes of total fat, saturated fatty acids (SFA) and individual polyunsaturated fatty acids (PUFA) in children in different countries worldwide and for the first time, compares them with recent international recommendations. Studies published before June 2021 reporting total fat, total SFA and individual PUFA intakes in children aged 1–7 y were included. Observed intakes were evaluated against FAO/WHO and EFSA recommendations. 65 studies from 33 countries were included. Fat intake was too low in 88% of studies in young children (1–3 y). SFA intake was >10%E in 69–73% of children, especially in Europe. Linoleic acid intake was <3%E in 24% of studies in 1–2 y olds and within FAO/WHO recommendations among all other ages. Alpha-linolenic acid intake was <0.5%E in almost half of studies. Docosahexaenoic acid (DHA) or eicosapentaenoic acid + DHA intakes were below recommendations in most studies. In summary, while total fat intake was too low among younger children, SFA intake was above, especially in Europe and n-3 PUFA intake, especially DHA, were below recommendations for all ages. Intake of n-3 PUFA, especially DHA, is generally suboptimal. More data, particularly from developing countries, are required to refine these findings and guide implementation of adapted nutrition policies.

scholarly journals Levels of fatty acids in the whole body of hens and cocks of the Cobb 500 and Ross 308 hybrid combinations at the end of the fattening period

2017 ◽  
Vol 61 (No. 8) ◽  
pp. 456-463 ◽  
Author(s):  
P. Suchy ◽  
E. Strakova ◽  
I. Herzig
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Dry Matter ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Whole Body ◽  
Future Research ◽  
Hybrid Combination ◽  
Arachidonic Acids

In this study, we determined the levels of individual fatty acids in the whole chicken body, as well as dry matter, nitrogenic substances and fat in Cobb 500 and Ross 308 chickens after 40 days of fattening. The highest level of all fatty acids (FA), regardless of the hybrid combination and sex of the chickens, was determined for oleic/elaidic acid, followed by palmitic, linoleic/linolelaidic, palmitoleic and stearic acids. In Cobb 500 cocks, higher values (P ≤ 0.05; P ≤ 0.01) were found for all saturated fatty acids (SaFA) compared to hens. With the exception of γ-linoleic acid, the levels of n-6 FA measured in cocks were higher (P ≤ 0.01) than in hens and n-3 FA showed higher levels of eicosatrienoic (P ≤ 0.05) and docosapentaenoic acids (P ≤ 0.01). Ross 308 hens had higher levels of most SaFA, with differences for palmitic (P ≤ 0.01), myristic, heptadecanoic and stearic acids (P ≤ 0.05). Regarding monounsaturated fatty acids (MUFA), hens contained higher levels of myristoleic (P ≤ 0.05) and oleic/elaidic acids (P ≤ 0.01). Cocks showed higher levels of n-6 FA except for linoleic/linolelaidic and γ-linolenic acids; higher levels were found for cis-8,11,14-eicosatrienoic, docosatetraenoic (P ≤ 0.05) and arachidonic acids (P ≤ 0.01). With the exception of α-linolenic acid, n-3 FA levels were higher in cocks, with differences in the levels of cis-5,8,11,14,17-eicosapentaenoic and docosapentaenoic acids (P ≤ 0.01). The results suggest possible directions for future research focused on the use of broiler chicken hybrids with more favourable proportions of n-6 FA and n-3 FA in fat and meat.

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.

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