scholarly journals Effect of aerobic exercise on lipaemia and its fatty acid profile after a meal of moderate fat content in eumenorrhoeic women

2005 ◽  
Vol 94 (5) ◽  
pp. 698-704 ◽  
Author(s):  
Nikos Kokalas ◽  
Anatoli Petridou ◽  
Michalis G. Nikolaidis ◽  
Vassilis Mougios
Keyword(s):  
Fatty Acids ◽  
Aerobic Exercise ◽  
Luteal Phase ◽  
Fat Content ◽  
Dietary Fatty Acids ◽  
Maximal Heart Rate ◽  
Postprandial Lipaemia ◽  
Time Curve ◽  
Two Factors ◽  
Eumenorrhoeic Women

Exercise prior to eating has repeatedly been shown to reduce postprandial lipaemia. The aim of the present study was to investigate whether this effect was manifest in the presence of two factors that independently mitigate postprandial lipaemia: eumenorrhoea and moderate fat intake. Eight healthy eumenorrhoeic rowers consumed a meal of moderate fat content (35% total energy, 0·66g/kg body mass) 14h after having either rowed at 55% of maximal aerobic power (81% of maximal heart rate) for 80min or rested. Both trials were performed during the luteal phase. Blood samples were drawn before the meal and for 8h postprandially for the measurement of individual fatty acids in the triacylglycerol and NEFA fractions, as well as of glucose, insulin and oestradiol. Plasma oestradiol concentrations were not significantly different in the two trials. The postprandial lipaemic response, expressed as either plasma triacylglycerol concentration or area under the triacylglycerol–time curve, was 35% lower (P<0·05) after exercise. The postprandial glycaemic and insulinaemic responses were also lower, indicating increased insulin sensitivity, whereas the NEFA response was higher, suggesting a lower entrapment of dietary fatty acids in adipose tissue after exercise. Finally, exercise increased the proportion of unsaturated:saturated NEFA during the postprandial period. In conclusion, aerobic exercise performed 14h before a moderate-fat meal reduced postprandial lipaemia in women in the luteal phase. This effect shows the potential of exercise to mitigate even moderate lipaemic responses in eumenorrhoeic women.

Postprandial Activation of Coagulant Factor VII by Long-chain Dietary Fatty Acids

1996 ◽  
Vol 76 (03) ◽  
pp. 369-371 ◽  
Author(s):  
T A B Sanders ◽  
G J Miller ◽  
Tamara de Grassi ◽  
Najat Yahia
Keyword(s):  
Fatty Acids ◽  
Dietary Fatty Acids ◽  
Factor Vii ◽  
Fat Intake ◽  
Long Chain Fatty Acids ◽  
Postprandial Lipaemia ◽  
Increased Risk ◽  
Coagulant Activity ◽  
Long Chain Triglycerides ◽  
Long Chain

SummaryFactor VII coagulant activity (FVIIc) is associated with an increased risk of fatal ischaemic heart disease (IHD). Several reports have suggested that dietary fat intake or hypertriglyceridaemia are associated with elevated levels of FVII. This study demonstrates that an intake of long-chain fatty acids sufficient to induce postprandial lipaemia in healthy subjects leads to a substantial elevation in both FVIIc and the concentration of FVII circulating in the activated form. Such an increase in FVIIc could not be induced by medium-chain triglycerides. These results suggest that the consumption of a sufficient amount of long-chain triglycerides to induce postprandial lipaemia induces the activation of FVII.

Effects of exercise and n–3 fatty acids on postprandial lipemia

2000 ◽  
Vol 88 (6) ◽  
pp. 2199-2204 ◽  
Author(s):  
Tom R. Thomas ◽  
Brian A. Fischer ◽  
William B. Kist ◽  
Kristen E. Horner ◽  
Richard H. Cox
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Beneficial Effect ◽  
Aerobic Exercise ◽  
Postprandial Lipemia ◽  
Fatty Acid Supplementation ◽  
Acid Supplementation ◽  
Parallel Experiment ◽  
Two Factors ◽  
Fat Meal

Because n–3 fatty acid ingestion and aerobic exercise each has been associated with diminished postprandial lipemia (PPL), the purpose of this study was to evaluate the effect of a combination of these two factors on PPL. Sedentary men underwent a standard dietary preparation, including a 12-h fast before each trial. Six subjects performed a control trial (fat meal, 100 g fat) and an n–3 fatty acid trial (fat meal after 3 wk of n–3 fatty acid supplementation at 4 g/day). In a parallel experiment, six different subjects underwent a control trial and n–3 fatty acid supplementation + 60 min of exercise before ingestion of the fat meal. Supplementation with n–3 fatty acid significantly decreased baseline triglyceride (TG) concentrations but did not significantly affect PPL. The combination of n–3 fatty acid and exercise had no effect on the postprandial TG response. The present study suggests that n–3 fatty acid supplementation lowers resting TG concentrations but inhibits the beneficial effect of aerobic exercise on the postprandial TG response.

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

2019 ◽  
Vol 79 (1) ◽  
pp. 30-41 ◽  
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.

Effect of exercise performed immediately before a meal of moderate fat content on postprandial lipaemia

2004 ◽  
Vol 91 (5) ◽  
pp. 683-687 ◽  
Author(s):  
Anatoli Petridou ◽  
Nikos Gerkos ◽  
Myrsini Kolifa ◽  
Michalis G. Nikolaidis ◽  
Dimitris Simos ◽  
...  
Keyword(s):  
Total Energy ◽  
Test Meal ◽  
Fat Content ◽  
Maximal Heart Rate ◽  
Postprandial Lipaemia ◽  
Blood Samples ◽  
Esterified Fatty Acids ◽  
Triacylglycerol Concentration ◽  
Plasma Triacylglycerol ◽  
Modest Effect

The majority of the studies that have found a lowering effect of exercise on postprandial lipaemia have employed exercise 12–18 h before a test meal of exaggerated fat content (over 60 % total energy). The aim of the present study was to investigate whether this effect is manifest when exercise is performed immediately before a test meal of moderate fat content. Eleven healthy young men cycled for 45 min at 62 % maximal heart rate or rested, and, immediately afterwards, consumed a meal of moderate fat content (35 % total energy, 0·65 g/kg body mass) in a random counterbalanced design. Blood samples were drawn before exercise, before the meal, and for 8 h postprandially. No significant differences were observed in plasma triacylglycerol concentrations and areas under the triacylglycerol concentration v. time curves between exercise and rest, although exercise reduced the postprandial lipaemic response by 17 %. Non-esterified fatty acids, glucose, and insulin did not differ significantly between the trials. In conclusion, moderate exercise performed immediately before a meal of a fat content typical to the Western diet had only a modest effect on postprandial lipaemia.

scholarly journals The influence of dietary fatty acids on liver fat content and metabolism – ERRATUM

2019 ◽  
Vol 78 (3) ◽  
pp. 473-473 ◽  
Author(s):  
Leanne Hodson ◽  
Fredrik Rosqvist ◽  
Siôn A Parry
Keyword(s):  
Fatty Acids ◽  
Fat Content ◽  
Dietary Fatty Acids ◽  
Liver Fat ◽  
Liver Fat Content

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4565
Author(s):  
Sergiu Pădureţ
Keyword(s):  
Fatty Acids ◽  
Principal Component ◽  
Textural Properties ◽  
Fat Content ◽  
Fatty Acids Composition ◽  
Color Parameter ◽  
Butter Fat ◽  
Composition Variation ◽  
Texture Parameters ◽  
The Impact

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

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