scholarly journals Dietary Fatty Acids and Predementia Syndromes

2009 ◽  
Vol 9 ◽  
pp. 792-810 ◽  
Author(s):  
Vincenzo Solfrizzi ◽  
Vincenza Frisardi ◽  
Cristiano Capurso ◽  
Alessia D' Introno ◽  
Anna M. Colacicco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cognitive Decline ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Epidemiological Evidence ◽  
Pufa Supplementation ◽  
Apoe Ε4 ◽  
Age Related ◽  
Predementia Syndromes

An increasing body of epidemiological evidence suggests that elevated saturated fatty acids (SFA) could have negative effects on age-related cognitive decline (ARCD). Furthermore, a reduction of risk for cognitive decline and mild cognitive impairment (MCI) has been found in population samples with elevated fish consumption, and high intake of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), particularly n-3 PUFA. However, recent findings from clinical trials with n-3 PUFA supplementation showed efficacy on depressive symptoms in non–Vapolipoprotein E (APOE) ε4 carriers, and on cognitive symptoms only in very mild Alzheimer's disease (AD) subgroups, MCI patients, and cognitively unimpaired non-APOE ε4 carriers. These data, together with epidemiological evidence, support the idea that n-3 PUFA may play a role in maintaining adequate cognitive functioning in predementia syndromes, but not when the AD process has already taken over. Therefore, at present, no definitive dietary recommendations on fish and unsaturated fatty acids consumption, or lower intake of saturated fat, in relation to the risk for dementia and cognitive decline are possible.

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.

Dietary fatty acids, age-related cognitive decline, and mild cognitive impairment

2008 ◽  
Vol 12 (6) ◽  
pp. 382-386 ◽  
Author(s):  
V. Solfrizzi ◽  
C. Capurs ◽  
A. D’Introno ◽  
A. M. Colacicco ◽  
V. Frisardi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cognitive Impairment ◽  
Mild Cognitive Impairment ◽  
Cognitive Decline ◽  
Dietary Fatty Acids ◽  
Age Related ◽  
Age Related Cognitive Decline

Abstract MP068: Dietary Fatty Acids and Coronary Heart Disease in Mortality in the Alpha Omega Cohort

Circulation ◽  
2017 ◽  
Vol 135 (suppl_1) ◽  
Author(s):  
Famke J Mölenberg ◽  
Janette de Goede ◽  
Anne J Wanders ◽  
Peter L Zock ◽  
Daan Kromhout ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Lower Risk ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
Dietary Factors ◽  
Dietary Fatty Acids ◽  
Alpha Omega

Background: Replacement of saturated fatty acids (SFA) with polyunsaturated fatty acids (PUFA) is associated with a lower risk of coronary heart disease (CHD) in the general population. Whether this is also the case for CHD patients is not yet clear. In this observational study of Dutch CHD patients, we examined the risk of CHD mortality for the exchange of SFA with total unsaturated fatty acids (UFA), PUFA and cis -monounsaturated fatty acids (MUFA). Methods: We included 4146 post-myocardial infarction patients aged 60-80 (78% male; Alpha Omega Cohort) in whom diet was assessed at baseline (2002-2006) by a validated 203-item food-frequency questionnaire. Cause-specific mortality was monitored until January 2013. Iso-caloric replacement of SFA with (subgroups of) UFA in relation to CHD mortality was studied in quintiles and continuously per 5 energy percent (en%), using Cox regression models. Hazard ratios (HR, 95%-CI) were obtained after adjustment for age, sex, BMI, smoking, education, physical activity, cardiovascular drugs (anticoagulants, antihypertensives, statins), diabetes, and dietary factors, i.e. total energy, protein (en%), carbohydrates (en%), trans fatty acids (en%), dietary fiber (g/d) and dietary cholesterol (mg/d). The model for PUFA also included MUFA as a covariate, and vice versa . Results: During a median follow-up of 7.3 years, there were 888 deaths including 249 CHD deaths. SFA replacement was inversely associated with CHD mortality when comparing extreme quintiles of intake, which was statistically significant for total UFA (HR: 0.44; 95% CI: 0.21-0.92; P = 0.03) and non-significant for PUFA (0.58, 0.31-1.09) and MUFA (0.81, 0.45-1.49). When expressed per 5 en% (Figure), replacing SFA with either UFA, PUFA or MUFA was associated with a more than 30% lower risk of CHD mortality. Findings were similar when confined to statin users. Conclusion: In well-treated CHD patients, replacement of SFA by UFA is associated with a lower CHD mortality risk.

Influence of full-fat rapeseed and supplementary vitamin e on growth, carcase characteristics and meat storage quality of pigs

1995 ◽  
Vol 1995 ◽  
pp. 176-176
Author(s):  
G E Onibi ◽  
J R Scaife ◽  
V R Fowler
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Protective Role ◽  
Dietary Fatty Acids ◽  
Storage Quality ◽  
Supplemental Vitamin ◽  
N3 Polyunsaturated Fatty Acids

In pigs, dietary fatty acids influence the composition of meat lipids. When diets high in unsaturated fatty acids are fed, meat quality may be adversely affected due to the susceptibility of unsaturated fatty acids to oxidation. Rapeseed oil is rich in C18:ln9, C18:2n6 and C18:3n3 (57.1, 21.4 and 12.5 g/100g fatty acid respectively) and the inclusion of full-fat rapeseed (FFR) in pig diets may be valuable in manipulating pig meat fatty acid profile in order to increase human dietary intake of n3-polyunsaturated fatty acids. However, increasing the levels of FFR in pig diets has been shown to lead to an increase in carcass fat softness and it is likely that the meat lipids may be more prone to oxidative instability than that from pigs fed diets containing more saturated fatty acids. Since the protective role of vitamin E in lipid peroxidation is well established (Asghar et al, 1991; Monahan et al, 1993), a study was conducted to examine the influence of FFR with or without supplemental vitamin E on growth performance, carcass characteristics and meat storage quality in pigs.

The role of olive oil in Mediterranean diet: Unsaturated fatty acids protect from age-related cognitive decline

1997 ◽  
Vol 135 ◽  
pp. S3
Author(s):  
A. Capurso ◽  
V. Solfrizzi ◽  
F. Panza ◽  
F. Torres ◽  
F. Mastroianni ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cognitive Decline ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Unsaturated Fatty Acids ◽  
Age Related ◽  
Age Related Cognitive Decline

Influence of full-fat rapeseed and supplementary vitamin e on growth, carcase characteristics and meat storage quality of pigs

1995 ◽  
Vol 1995 ◽  
pp. 176-176
Author(s):  
G E Onibi ◽  
J R Scaife ◽  
V R Fowler
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Protective Role ◽  
Dietary Fatty Acids ◽  
Storage Quality ◽  
Supplemental Vitamin ◽  
N3 Polyunsaturated Fatty Acids

In pigs, dietary fatty acids influence the composition of meat lipids. When diets high in unsaturated fatty acids are fed, meat quality may be adversely affected due to the susceptibility of unsaturated fatty acids to oxidation. Rapeseed oil is rich in C18:ln9, C18:2n6 and C18:3n3 (57.1, 21.4 and 12.5 g/100g fatty acid respectively) and the inclusion of full-fat rapeseed (FFR) in pig diets may be valuable in manipulating pig meat fatty acid profile in order to increase human dietary intake of n3-polyunsaturated fatty acids. However, increasing the levels of FFR in pig diets has been shown to lead to an increase in carcass fat softness and it is likely that the meat lipids may be more prone to oxidative instability than that from pigs fed diets containing more saturated fatty acids. Since the protective role of vitamin E in lipid peroxidation is well established (Asghar et al, 1991; Monahan et al, 1993), a study was conducted to examine the influence of FFR with or without supplemental vitamin E on growth performance, carcass characteristics and meat storage quality in pigs.

scholarly journals Nutritional factors affecting the fatty acid composition of bovine milk

1997 ◽  
Vol 78 (1) ◽  
pp. S37-S47 ◽  
Author(s):  
R. J. Mansbridge ◽  
J. S. Blake
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Unsaturated Fatty Acids ◽  
De Novo ◽  
Saturated Fatty Acids ◽  
Bovine Milk ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Milk Fatty Acids ◽  
Total Fatty Acids

The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. These saturated fatty acids account for 75 % of the total fatty acids, with a further 21 % occurring as monounsaturated fatty acids of which the most prevalent is oleic acid. Only 4 g/lOO g of the milk fatty acids are polyunsaturated, occurring mainly as linoleic and linolenic acids. All milk fatty acids are derived, almost equally, from either de novo synthesis or directly from preformed fatty acids in the diet. There are four main dietary sources of fatty acids: forages, oilseeds, fish oil and fat supplements. The digestive tract exerts a profound influence on the fate of dietary fatty acids. The short-chain saturated free fatty acids are absorbed through the walls of the rumen or abomasum into the bloodstream. The medium- and longer-chain saturated fatty acids pass into the small intestine, diffuse across the membrane wall where they are incorporated into lipoproteins and enter the bloodstream via the lymphatic system. The majority of unsaturated fatty acids are extensively hydrogenated in the rumen. However, recent work has shown that the levels of certain saturated fatty acids can be reduced and the levels of oleic, linoleic and linolenic fatty acids increased by feeding oilseeds rich in mono- or polyunsaturated fatty acids. In addition, work reported here has confirmed that eicosapentaenoic and docosahexaenoic acids can be transferred to milk when a diet containing fish oil is fed, but the transfer efficiencies are low

Dietary fatty acids in dementia and predementia syndromes: Epidemiological evidence and possible underlying mechanisms

2010 ◽  
Vol 9 (2) ◽  
pp. 184-199 ◽  
Author(s):  
Vincenzo Solfrizzi ◽  
Vincenza Frisardi ◽  
Cristiano Capurso ◽  
Alessia D’Introno ◽  
Anna M. Colacicco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fatty Acids ◽  
Epidemiological Evidence ◽  
Underlying Mechanisms ◽  
Predementia Syndromes

Poly unsaturated fatty acids: the missing link between cardiac events and depression?

2001 ◽  
Vol 13 (2) ◽  
pp. 38-45
Author(s):  
A. Schins ◽  
A. Honig ◽  
M. Maes
Keyword(s):  
Fatty Acids ◽  
Depressive Disorder ◽  
Cardiac Death ◽  
Unsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Serotonin Metabolism ◽  
Cardiac Events ◽  
Pufa Supplementation ◽  
The Relationship ◽  
Antidepressive Treatment

SummaryThe relationship between myocardial infarction (MI), depression and cardiac death is not well understood. There is evidence that poly unsaturated fatty acid (PUFA) metabolism and composition in phospholipids and cholesterylesters are involved in the pathophysiology of affective disorders and cardiac dysregulation. In this paper the relationship of PUFAs with 1) cardiac events 2) depressive disorder and 3) the inflammatory response system (IRS) will be reviewed. The underlying pathophysiologic mechanisms relate to the effects of dietary fatty acids on the IRS, the HPA-axis, serotonin metabolism and platelet reactivity. These effects are the result of the important effects of PUFAs on the structure and function of localized membrane domains, their involvement in eicosanoid synthesis and their influence on intra-cellular signalling pathways and gene expression. Antidepressive treatment has been shown to have immunosuppressive effects in healthy volunteers. In patients with bipolar disorder or schizophrenia, PUFA supplementation resulted in significant symptom reduction. In the ongoing substudy of the MIND-IT, the effects of antidepressive treatment on immune status, PUFA composition in serum phospholipids and cholesterylesters and whole blood serotonin in depressive post-MI patients will be investigated. More knowledge on the relationships between PUFAs in diet, IRS parameters and serotonin metabolism may alter treatment strategies in the prevention of both cardiac death and the occurrence of depressive disorder in cardiac patients.

Dietary intake of unsaturated fatty acids and age-related cognitive decline: A 8.5-year follow-up of the Italian Longitudinal Study on Aging

2006 ◽  
Vol 27 (11) ◽  
pp. 1694-1704 ◽  
Author(s):  
Vincenzo Solfrizzi ◽  
Anna Maria Colacicco ◽  
Alessia D’Introno ◽  
Cristiano Capurso ◽  
Francesco Torres ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Longitudinal Study ◽  
Dietary Intake ◽  
Cognitive Decline ◽  
Unsaturated Fatty Acids ◽  
Age Related ◽  
Age Related Cognitive Decline
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