High Consumption of Monounsaturated Fat and Low Consumption of Saturated Fat

2014 ◽  
pp. 89-96
Author(s):  
John J.B. Anderson ◽  
Marilyn C. Sparling
Keyword(s):  
Saturated Fat ◽  
Monounsaturated Fat ◽  
High Consumption ◽  
Low Consumption

scholarly journals Consumption of Lactose, Other FODMAPs and Diarrhoea during Adjuvant 5-Fluorouracil Chemotherapy for Colorectal Cancer

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 407
Author(s):  
Reetta Holma ◽  
Reijo Laatikainen ◽  
Helena Orell ◽  
Heikki Joensuu ◽  
Katri Peuhkuri ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Adjuvant Therapy ◽  
Gastrointestinal Symptoms ◽  
Mucosal Injury ◽  
Dietary Carbohydrates ◽  
Food Diary ◽  
High Consumption ◽  
Increased Risk ◽  
Symptom Diary ◽  
Low Consumption

Chemotherapy-induced mucosal injury of the small intestine may interfere with the enzymes and transporters responsible for the hydrolysis and absorption of dietary carbohydrates causing diarrhoea, abdominal discomfort and pain. The aim of this study was to investigate the association between the consumption of foods rich in FODMAPs (fermentable oligo-, di- and monosaccharides and polyols) and gastrointestinal symptoms in patients receiving adjuvant therapy for colorectal cancer. The patients (n = 52) filled in a 4-day food diary at baseline and during therapy and kept a symptom diary. The intakes of FODMAP-rich foods were calculated as portions and the intakes were divided into two consumption categories. Patients with high consumption of FODMAP-rich foods had diarrhoea more frequently than those with low consumption (for lactose-rich foods the odds ratio (OR) was 2.63, P = 0.03; and for other FODMAP-rich foods 1.82, P = 0.20). Patients with high consumption of both lactose-rich and other FODMAP-rich foods had an over 4-fold risk of developing diarrhoea as compared to those with low consumption of both (OR, 4.18; P = 0.02). These results were confirmed in multivariate models. Conclusion: Consumption of lactose-rich foods results in an increased risk of diarrhoea during adjuvant therapy for colorectal cancer, especially when the consumption of other FODMAP-rich foods is also high.

scholarly journals The Mediterranean Eating in Scotland Experience project: evaluation of an Internet-based intervention promoting the Mediterranean diet

2005 ◽  
Vol 94 (2) ◽  
pp. 290-298 ◽  
Author(s):  
Angeliki Papadaki ◽  
Jane A. Scott
Keyword(s):  
Nutrition Education ◽  
Mediterranean Diet ◽  
Intervention Group ◽  
Saturated Fat ◽  
Hdl Cholesterol ◽  
Control Group ◽  
Monounsaturated Fat ◽  
Feedback Intervention ◽  
Intention To Treat ◽  
The Mediterranean

A 6-month intervention study with a quasi-experimental design was conducted to evaluate the effectiveness of an Internet-based, stepwise, tailored-feedback intervention promoting four key components of the Mediterranean diet. Fifty-three (intervention group) and nineteen (control group) healthy females were recruited from the Universities of Glasgow and Glasgow Caledonian, Scotland, respectively. Participants in the intervention group received tailored dietary and psychosocial feedback and Internet nutrition education over a 6-month period, while participants in the control group were provided with minimal dietary feedback and general healthy-eating brochures. Internet education was provided via an innovative Mediterranean Eating Website. Dietary changes were assessed with 7 d estimated food diaries at baseline and 6 months, and data were analysed to calculate the Mediterranean Diet Score, a composite score based on the consumption of eight components of the traditional Mediterranean diet. The ‘intention-to-treat’ analyses showed that, at 6 months, participants in the intervention group had significantly increased their intake of vegetables, fruits and legumes, as well as the MUFA:saturated fatty acid ratio in their diet, and had significantly increased plasma HDL-cholesterol levels and a reduced ratio of total:HDL-cholesterol. Participants in the control group increased their intake of legumes but showed no other favourable significant changes compared with baseline. This Internet-based, tailored-feedback intervention promoting components of the Mediterranean diet holds promise in encouraging a greater consumption of plant foods, as well as increasing monounsaturated fat and decreasing saturated fat in the Scottish diet; it also shows that the Mediterranean diet can be adopted by healthy individuals in northern European countries.

scholarly journals Optimising the selection of food items for FFQs using Mixed Integer Linear Programming

2014 ◽  
Vol 18 (1) ◽  
pp. 68-74 ◽  
Author(s):  
Johanna C Gerdessen ◽  
Olga W Souverein ◽  
Pieter van ‘t Veer ◽  
Jeanne HM de Vries
Keyword(s):  
Linear Programming ◽  
Integer Linear Programming ◽  
Mixed Integer Linear Programming ◽  
Selection Process ◽  
Saturated Fat ◽  
Mixed Integer ◽  
Monounsaturated Fat ◽  
Food Items ◽  
Milp Model ◽  
Selection Of

AbstractObjectiveTo support the selection of food items for FFQs in such a way that the amount of information on all relevant nutrients is maximised while the food list is as short as possible.DesignSelection of the most informative food items to be included in FFQs was modelled as a Mixed Integer Linear Programming (MILP) model. The methodology was demonstrated for an FFQ with interest in energy, total protein, total fat, saturated fat, monounsaturated fat, polyunsaturated fat, total carbohydrates, mono- and disaccharides, dietary fibre and potassium.ResultsThe food lists generated by the MILP model have good performance in terms of length, coverage and R2 (explained variance) of all nutrients. MILP-generated food lists were 32–40 % shorter than a benchmark food list, whereas their quality in terms of R2 was similar to that of the benchmark.ConclusionsThe results suggest that the MILP model makes the selection process faster, more standardised and transparent, and is especially helpful in coping with multiple nutrients. The complexity of the method does not increase with increasing number of nutrients. The generated food lists appear either shorter or provide more information than a food list generated without the MILP model.

scholarly journals Comparison of monounsaturated fat with carbohydrates as a replacement for saturated fat in subjects with a high metabolic risk profile: studies in the fasting and postprandial states

2007 ◽  
Vol 86 (6) ◽  
pp. 1611-1620 ◽  
Author(s):  
Lars Berglund ◽  
Michael Lefevre ◽  
Henry N Ginsberg ◽  
Penny M Kris-Etherton ◽  
Patricia J Elmer ◽  
...  
Keyword(s):  
Saturated Fat ◽  
Risk Profile ◽  
Metabolic Risk ◽  
Monounsaturated Fat

Abstract 3610: Comparative Effects of 3 Popular Diets on Lipids, Endothelial Function and Biomarkers of Atherothrombosis in the Absence of Weight Loss

Circulation ◽  
2007 ◽  
Vol 116 (suppl_16) ◽  
Author(s):  
Michael Miller ◽  
Valerie Beach ◽  
Charles Mangano ◽  
Jeffrey Rhyne ◽  
Christina Dobmeier ◽  
...  
Keyword(s):  
Weight Loss ◽  
Endothelial Function ◽  
Cardiovascular Health ◽  
Dietary Intervention ◽  
Saturated Fat ◽  
Inverse Correlation ◽  
Monounsaturated Fat ◽  
The South ◽  
Atkins Diet ◽  
Total Fat

Background : While the effect of popular diets on weight loss has been extensively studied, less is known in the absence of weight loss. We hypothesized that a diet high in total and saturated fat would be associated with adverse effects on LDL-C, endothelial function and biomarkers of atherothrombosis compared to lower fat diets. Methods : We tested 3 popular diets, including Atkins (50% fat), South Beach (30% fat) and Ornish (10% fat) in a randomized and counterbalanced, crossover study. Subjects completed each of the three 4-week dietary intervention phases followed by a 4-week washout period. They were weighed weekly and caloric adjustments made if weight change exceeded 1 kg. At the completion of each dietary phase, 3-day food records were analyzed, fasting blood was sampled and brachial artery reactivity testing (BART) performed. Results : Eighteen of 26 adults (mean age: 30.6 ± 9.6 yrs, 50% female) completed all 3 dietary phases. There were no changes in weight at the conclusion of each phase. However, non-significant increases in LDL-C occurred during the Atkins phase (pre: 96.5, post: 112.9 mg/dL; P=0.12 ), whereas LDL-C was reduced during the Ornish (pre: 110.1, post: 84.6 mg/dL; P=0.006 ) and South Beach phases (pre: 101.7, post: 91.5 mg/dL; P=0.01 ). BART testing revealed a significant inverse correlation between flow-mediated vasodilation and intake of total fat (r 2 =−0.29; P=0.03 ), saturated fat (r 2 =−0.31; P=0.02 ) and monounsaturated fat (r 2 =−0.35; P=0.01 ). Microarray analysis demonstrated increased expression of several leukocyte biomarkers including, ICAM2 (37%; P=0.002 ), SELL (26%; P=0.007 ) and SOD1 (42%; P=0.04 ) at the completion of the Atkins diet compared to baseline. In contrast, expression of atherothrombotic biomarkers was not increased after the South Beach or Ornish phase. Conclusions: In the absence of weight loss, the high fat Atkins diet is associated with increased LDL-C, reduced endothelial vasoreactivity and increased expression of biomarkers of atherothrombosis. As such, these data suggest that isocaloric conversion to the Atkins diet may negatively impact cardiovascular health as compared to the South Beach or Ornish Diet.

Abstract 665: High-monounsaturated Fat Diet Lowers Foamy Monocyte Formation in ApoE-deficient Mice

2016 ◽  
Vol 36 (suppl_1) ◽  
Author(s):  
Xiao-Yuan D Perrard ◽  
Huaizhu Wu
Keyword(s):  
Scavenger Receptor ◽  
Virgin Olive Oil ◽  
Saturated Fat ◽  
Extra Virgin Olive Oil ◽  
Calorie Intake ◽  
Monounsaturated Fat ◽  
Weight Changes ◽  
High Cholesterol ◽  
Low Fat Diet ◽  
Dietary Component

Intake of western diet (WD) high in saturated fat and cholesterol causes formation of foamy monocytes (FMs; monocytes containing intracellular lipid droplets) in the circulation, which contribute to atherogenesis, in apoE-/- mice. It remains to be determined which diet component, fat or cholesterol, is more important in inducing FM formation. Mediterranean-type diet (MedD) high in monounsaturated fat (MUF) protects against atherosclerotic events. It is unknown whether MedD affects FM formation. To address these questions, 4 groups of apoE-/- mice were randomly assigned to the following diets: 1) WD (21% w/w milkfat containing 13.3% saturated fat and 5.9% MUF; 0.2% w/w cholesterol); 2) high-fat low-cholesterol diet (HFD, 21% milkfat; 0.05% cholesterol); 3) high-cholesterol low-fat diet (HCD, 5% milkfat; 0.2% cholesterol); 4) MedD with high cholesterol (21% fat containing 2.6% saturated fat and 13.4% MUF from 15% extra-virgin olive oil, 3% walnut fat, 1.5% almond fat and 1.5% hazelnut fat; 0.2% cholesterol). FMs and phenotypes were examined by flow cytometry. Calorie intake and weight changes were not different among the 4 groups of mice. At 1 week on diets, mice on WD or HCD, but not mice on HFD, had abundant FMs in the circulation (Table). Compared to mice on WD or HCD, mice on MedD had lower proportions of FMs and lower side scatter (SSC) values, indicating less lipid, in FMs. Mean fluorescence intensity of CD36, a scavenger receptor, tended to be lower on FMs in mice on MedD than in mice on WD. At 8 weeks, mice on HFD also had abundant FMs, which were, however, still lower than those in mice on WD. Compared to those in mice on WD, the percentage and SSC values of FMs remained lower in mice on MedD for 8 weeks (Table). In summary, high cholesterol appears to be the major dietary component that induces early FM formation in apoE-/- mice while persistent intake of high saturated fat also induces FM formation. Fewer FMs in mice on MedD than on WD or HCD suggests that MUF in MedD may inhibit FM formation.

Prudent Life-style for Children: Dietary Fat and Cholesterol

PEDIATRICS ◽  
1986 ◽  
Vol 78 (3) ◽  
pp. 521-525 ◽  
Author(s):  
Keyword(s):  
American Heart ◽  
Eating Habits ◽  
Saturated Fat ◽  
Heart Association ◽  
The United States ◽  
Dietary Factors ◽  
Atherosclerotic Cardiovascular Disease ◽  
Food Groups ◽  
Monounsaturated Fat ◽  
Total Fat

In the 1983 AAP Committee on Nutrition statement, "Toward a Prudent Diet for Children," the evidence linking dietary factors with the risk of atherosclerosis was reviewed.1 Based on the analysis of the available information, the Committee made seven recommendations concerning steps to be taken during childhood that would reduce the risk of atherosclerotic cardiovascular disease in adults. With respect to childhood eating habits, it was noted that, after 1 year of age, a varied diet that includes items from each of the major food groups is the best assurance of nutritional adequacy. The dietary trends in the United States during the last few decades, with emphasis on decreased consumption of saturated fats, cholesterol, and salt and increased intake of polyunsaturated fats, were recommended as sensible when followed with moderation.1 OTHER FINDINGS Since publication of that Committee statement, recommendations for alteration of childhood diets have also been made by the American Heart Association, 2 by the American Health Foundation, 3 and by a Consensus Development panel sponsored by the National Institutes of Health (NIH).4 All three of these groups have recommended more restrictive childhood diets than had been recommended by the Committee on Nutrition. The American Heart Association2 recommends a total fat intake that would be approximately 30% of total calories; this 30% would include 10% or less from saturated fat, 10% from monounsaturated fat, and less than 10% from polyunsaturated fat. The recommendation for daily cholesterol intake was 100 mg/1,000 calories and not to exceed 300 mg/d, total. Similar recommendations have been made by the American Health Foundation3 to achieve a target goal of serum total cholesterol values averaging 140 mg/dL for children and young adults.

scholarly journals Dietary saturated fat and monounsaturated fat have reversible effects on brain function and the secretion of pro-inflammatory cytokines in young women

Metabolism ◽  
2016 ◽  
Vol 65 (10) ◽  
pp. 1582-1588 ◽  
Author(s):  
Julie A. Dumas ◽  
Janice Y. Bunn ◽  
Joshua Nickerson ◽  
Karen I. Crain ◽  
David B. Ebenstein ◽  
...  
Keyword(s):  
Inflammatory Cytokines ◽  
Young Women ◽  
Brain Function ◽  
Saturated Fat ◽  
Monounsaturated Fat ◽  
Pro Inflammatory Cytokines
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