scholarly journals Dietary Fat and Cancer—Which Is Good, Which Is Bad, and the Body of Evidence

2020 ◽  
Vol 21 (11) ◽  
pp. 4114 ◽  
Author(s):  
Bianka Bojková ◽  
Pawel J. Winklewski ◽  
Magdalena Wszedybyl-Winklewska
Keyword(s):  
Experimental Data ◽  
Fatty Acids ◽  
Cancer Risk ◽  
Dietary Fat ◽  
Saturated Fatty Acids ◽  
The Body ◽  
Human Studies ◽  
Effective Strategy ◽  
Total Fat ◽  
The Impact

A high-fat diet (HFD) induces changes in gut microbiota leading to activation of pro-inflammatory pathways, and obesity, as a consequence of overnutrition, exacerbates inflammation, a known risk factor not only for cancer. However, experimental data showed that the composition of dietary fat has a greater impact on the pathogenesis of cancer than the total fat content in isocaloric diets. Similarly, human studies did not prove that a decrease in total fat intake is an effective strategy to combat cancer. Saturated fat has long been considered as harmful, but the current consensus is that moderate intake of saturated fatty acids (SFAs), including palmitic acid (PA), does not pose a health risk within a balanced diet. In regard to monounsaturated fat, plant sources are recommended. The consumption of plant monounsaturated fatty acids (MUFAs), particularly from olive oil, has been associated with lower cancer risk. Similarly, the replacement of animal MUFAs with plant MUFAs decreased cancer mortality. The impact of polyunsaturated fatty acids (PUFAs) on cancer risk depends on the ratio between ω-6 and ω-3 PUFAs. In vivo data showed stimulatory effects of ω-6 PUFAs on tumour growth while ω-3 PUFAs were protective, but the results of human studies were not as promising as indicated in preclinical reports. As for trans FAs (TFAs), experimental data mostly showed opposite effects of industrially produced and natural TFAs, with the latter being protective against cancer progression, but human data are mixed, and no clear conclusion can be made. Further studies are warranted to establish the role of FAs in the control of cell growth in order to find an effective strategy for cancer prevention/treatment.

scholarly journals Dairy Fat Consumption and the Risk of Metabolic Syndrome: An Examination of the Saturated Fatty Acids in Dairy

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2200 ◽  
Author(s):  
Unger ◽  
Torres-Gonzalez ◽  
Kraft
Keyword(s):  
Metabolic Syndrome ◽  
Fatty Acids ◽  
Disease Risk ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
The Body ◽  
Specific Chemical ◽  
Dairy Consumption ◽  
The Impact

Lifestyle is a key modifiable risk factor involved in the manifestation of metabolic syndrome and, in particular, diet plays a pivotal role in its prevention and development. Current dietary guidelines discourage the consumption of saturated fat and dietary sources rich in saturated fat, such as dairy products, despite data suggesting that full-fat dairy consumption is protective against metabolic syndrome. This narrative review assessed the recent epidemiological and clinical research that examined the consumption of dairy-derived saturated fatty acids (SFA) on metabolic syndrome risk. In addition, this review evaluated studies of individual SFA to gain insight into the potential mechanisms at play with intake of a diet enriched with these dairy-derived fatty acids. This work underscores that SFA are a heterogenous class of fatty acids that can differ considerably in their biological activity within the body depending on their length and specific chemical structure. In summary, previous work on the impact of dairy-derived SFA consumption on disease risk suggests that there is currently insufficient evidence to support current dietary guidelines which consolidate all dietary SFA into a single group of nutrients whose consumption should be reduced, regardless of dietary source, food matrix, and composition.

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 Associations of Dietary Fat Intake With Mortality From All Causes, Cardiovascular Disease, and Cancer: A Prospective Study

2021 ◽  
Vol 8 ◽  
Author(s):  
Xiaolin Yao ◽  
Xin Xu ◽  
Shuo Wang ◽  
Dan Xia
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Dietary Fat ◽  
Cancer Mortality ◽  
Saturated Fatty Acids ◽  
Total Mortality ◽  
Fat Intake ◽  
Dietary Fat Intake ◽  
The Impact ◽  
Cvd Mortality

The impact of fat intake on health has become a growing public concern. The existing evidence linking specific dietary fat intake with mortality is controversial. We aimed to investigate the association between fat intake and total and cause-specific mortality in the Prostate, Lung, Colorectal, and Ovarian (PLCO) cancer screening trial. Intakes of saturated fatty acids (SFAs), trans-fatty acids (TFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) were assessed via food frequency questionnaires. The primary outcomes were total, cardiovascular disease (CVD), and cancer mortality. Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox regression model adjusting for confounders. Overall, 24,141 deaths were recorded over a total 1,672,715 person-years of follow-up. There was a significant positive association between SFA consumption and total mortality (HRQ5 vs. Q1 = 1.13, 95% CI 1.05–1.22; Pfor trend < 0.001). PUFA intake was strongly inversely associated with total mortality (HRQ5 vs. Q1 = 0.79, 95% CI 0.73–0.85; Pfor trend < 0.001) and CVD mortality (HRQ5 vs. Q1 = 0.66, 95% CI 0.58–0.75; Pfor trend < 0.001). There was a similar, but to a lesser extent, association between MUFA intake and total and CVD mortality [HRQ5 vs. Q1 0.91 (95% CI: 0.84–0.99), Pfor trend = 0.044 and 0.85 (0.73–0.98), Pfor trend = 0.020, respectively]. None of these types of dietary fat were associated with cancer mortality (all Pfor trend > 0.05). In conclusion, this study observed a detrimental effect of SFA intake on total mortality; in contrast, greater consumption of PUFAs and MUFAs were associated with lower risks of all-cause death and CVD mortality.

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.

scholarly journals Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1109 ◽  
Author(s):  
Rafael Gonzalo-Gobernado ◽  
María Irene Ayuso ◽  
Loredana Sansone ◽  
Juan José Bernal-Jiménez ◽  
Víctor Darío Ramos-Herrero ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cerebral Ischemia ◽  
Olive Oil ◽  
Dietary Fat ◽  
Saturated Fatty Acids ◽  
Neuroprotective Effects ◽  
Ischemic Lesion ◽  
The Impact ◽  
The Brain

Stroke is one of the leading causes of death worldwide and while there is increasing evidence that a Mediterranean diet might decrease the risk of a stroke, the effects of dietary fat composition on stroke outcomes have not been fully explored. We hypothesize that the brain damage provoked by a stroke would be different depending on the source of dietary fat. To test this, male C57BL/6J mice were fed for 4 weeks with a standard low-fat diet (LFD), a high-fat diet (HFD) rich in saturated fatty acids (HFD-SFA), an HFD containing monounsaturated fatty acids (MUFAs) from olive oil (HFD-OO), or an HFD containing MUFAs from olive oil plus polyunsaturated fatty acids (PUFAs) docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) (HFD-OO-ω3). These mice were then subjected to transient middle cerebral artery occlusion (tMCAo). Behavioural tests and histological analyses were performed 24 and/or 48 h after tMCAo in order to elucidate the impact of these diets with different fatty acid profiles on the ischemic lesion and on neurological functions. Mice fed with HFD-OO-ω3 displayed better histological outcomes after cerebral ischemia than mice that received an HFD-SFA or LFD. Furthermore, PUFA- and MUFA-enriched diets improved the motor function and neurological performance of ischemic mice relative to those fed with an LFD or HFD-SFA. These findings support the use of DHA/EPA-omega-3-fatty acid supplementation and olive oil as dietary source of MUFAs in order to reduce the damage and protect the brain when a stroke occurs.

scholarly journals Fatty acid profile of <i>m. longissimus dorsi</i> of Mangalitsa and Moravka pig breeds

2014 ◽  
Vol 57 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Milica Petrović ◽  
Martin Wähner ◽  
Čedomir Radović ◽  
Dragan Radojković ◽  
Nenad Parunović ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
The Body ◽  
Longissimus Dorsi ◽  
Mean Values ◽  
Pig Breeds ◽  
Total Fat

Abstract. The objective of this study was to determine the chemical composition and fatty acid content in m. longissimus dorsi (MLD) of two indigenous pig breeds (ML – Swallow-belly Mangalitsa and M – Moravka) reared in free range farm conditions and fed complete mixtures used for commercial meat pig genotypes. The body mass of ML and M pigs at slaughter was,on average, 107.14 and 107.61 kg, respectively. In MLD of M pigs, more total fat was measured compared to ML breed (6.96 % compared to 5.10 %, P<0.05). Protein content in MLD of ML pigs was higher by +0.92 % (P<0.01) compared to M pigs. Male castrates of M pigs had more fat compared to gilts of the same breed (8.64 compared to 5.29 %), and the 3.35 % difference between mean values was statistically significant (P<0.05). The breed of pigs influenced the total saturated fatty acids (P=0.011) and mono-unsaturated fatty acid (P=0.003) contents, but not the content of polyunsaturated fatty acids (P=0.325). In the case of saturated fatty acids in the MLD of ML and M pigs, the most common were C16:0 (25.05 % and 25.53 %) and C18:0 (12.73 % and 14.40 %). The MLD of M pigs contained 1.67 % more stearic acid compared to ML pigs (P=0.004). Pigs of ML, compared to M pigs, had more C18:1cis-9 (+2.31 %), C16:1 (+0.49 %), C17:1 (+0.10 %) and less C20:1cis-11 (–0.25 %). The content of two essential fatty acids, C18:2n-6 and C18:3n-3, did not vary according to breed or sex of pigs (P>0.05). The n-6/n-3 ratio was higher than optimal (18.7 for breed ML and 13.7 for M).

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

scholarly journals Differential Deleterious Impact of Highly Saturated Versus Monounsaturated Fat Intake on Vascular Function, Structure, and Mechanics in Mice

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 1003
Author(s):  
Elena Vega-Martín ◽  
Marta Gil-Ortega ◽  
Raquel González-Blázquez ◽  
Sara Benedito ◽  
Jesús Fernández-Felipe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arterial Stiffness ◽  
Thoracic Aorta ◽  
Vascular Function ◽  
Saturated Fatty Acids ◽  
Vascular Wall ◽  
Monounsaturated Fatty Acids ◽  
Mesenteric Arteries ◽  
Monounsaturated Fat ◽  
The Impact

Vegetable oils such as palm oil (enriched in saturated fatty acids, SFA) and high-oleic-acid sunflower oil (HOSO, containing mainly monounsaturated fatty acids, MUFA) have emerged as the most common replacements for trans-fats in the food industry. The aim of this study is to analyze the impact of SFA and MUFA-enriched high-fat (HF) diets on endothelial function, vascular remodeling, and arterial stiffness compared to commercial HF diets. Five-week-old male C57BL6J mice were fed a standard (SD), a HF diet enriched with SFA (saturated oil-enriched Food, SOLF), a HF diet enriched with MUFA (unsaturated oil-enriched Food, UOLF), or a commercial HF diet for 8 weeks. Vascular function was analyzed in the thoracic aorta. Structural and mechanical parameters were assessed in mesenteric arteries by pressure myography. SOLF, UOLF, and HF diet reduced contractile responses to phenylephrine and induced endothelial dysfunction in the thoracic aorta. A significant increase in the β-index, and thus in arterial stiffness, was also detected in mesenteric arteries from the three HF groups, due to enhanced deposition of collagen in the vascular wall. SOLF also induced hypotrophic inward remodeling. In conclusion, these data demonstrate a deleterious effect of HF feeding on obesity-related vascular alterations that is exacerbated by SFA.

scholarly journals Effects of dietary fat quantity and composition on fasting and postprandial levels of coagulation factor VII and serum choline-containing phospholipids

2003 ◽  
Vol 90 (2) ◽  
pp. 329-336 ◽  
Author(s):  
Anja Schou Lindman ◽  
Hanne Müller ◽  
Ingebjørg Seljeflot ◽  
Hans Prydz ◽  
Marit Veierød ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fat ◽  
High Fat Diet ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coagulation Factor ◽  
Factor Vii ◽  
High Fat ◽  
Coagulation Factor Vii ◽  
Low Fat Diet

Dietary fat influences plasma levels of coagulation factor VII (FVII) and serum phospholipids (PL). It is, however, unknown if the fat-mediated changes in FVII are linked to PL. The present study aimed to investigate the effects of dietary fat on fasting and postprandial levels of activated FVII (FVIIa), FVII coagulant activity (FVIIc), FVII protein (FVIIag) and choline-containing PL (PC). In a randomized single-blinded crossover-designed study a high-fat diet (HSAFA), a low-fat diet (LSAFA), both rich in saturated fatty acids, and a high-fat diet rich in unsaturated fatty acids (HUFA) were consumed for 3 weeks. Twenty-five healthy females, in which postprandial responses were studied in a subset of twelve, were included. The HSAFA diet resulted in higher levels of fasting FVIIa and PC compared with the LSAFA and the HUFA diets (all comparisonsP≤0·01). The fasting PC levels after the LSAFA diet were also higher than after the HUFA diet (P<0·001). Postprandial levels of FVIIa and PC were highest on the HSAFA diet and different from LSAFA and HUFA (all comparisonsP≤0·05). Postprandial FVIIa was higher on the HUFA compared with the LSAFA diet (P<0·03), whereas the HUFA diet resulted in lower postprandial levels of PC than the LSAFA diet (P<0·001). Significant correlations between fasting levels of PC and FVIIc were found on all diets, whereas FVIIag was correlated to PC on the HSAFA and HUFA diet. The present results indicate that dietary fat, both quality and quantity, influences fasting and postprandial levels of FVIIa and PC. Although significant associations between fasting FVII and PC levels were found, our results do not support the assumption that postprandial FVII activation is linked to serum PC.

Sign in / Sign up

Export Citation Format

Share Document