Dietary Fat and Fatty Acids Intake in Relation to Risk of Colorectal Cancer

Objectives Epidemiologic evidence for specific types and sources of dietary fat and individual fatty acid with colorectal cancer (CRC) risk remains inconclusive. We aimed to comprehensively examine the associations of intake of specific types (saturated-, monounsaturated-, polyunsaturated-, and trans-) and sources (animal-, dairy-, and vegetable-) of dietary fat and fatty acids with CRC risk. Methods We prospectively followed-up 65,550 women from the Nurses’ Health Study (1986–2014) and 45,684 men from the Health Professionals Follow-up Study (1986–2014). Dietary intake was assessed every 4 years using food frequency questionnaires. Self-reported CRC cases were confirmed through medical record review. Time-dependent Cox proportional hazards regression was used to estimate the HR for intakes of dietary fat and fatty acids and CRC risk. Results During 2,705,560 person-years of follow-up, 2726 incident CRC cases were confirmed. Intake of monounsaturated fatty acid (MUFA) tended to be positively associated with the risk of CRC (HR comparing extreme quintiles 1.21; 95% CI 1.00, 1.47; P = 0.06 for trend) compared with total carbohydrates. This positive association was mainly driven by MUFA from animal sources (MUFA-As) (HR 1.25; 95% CI 1.02, 1.53; P = 0.02 for trend). The positive association between MUFA-As and CRC was attenuated after adjusting for red and processed meat consumption (HR 1.17; 95% CI 0.94, 1.46). Other types and sources of fat intake and individual fatty acid intake were not associated with CRC risk. Isocalorically replacing MUFA-As with equivalent energy (5%) from carbohydrates from whole grains was associated with a trend towards a lower risk of CRC (HR 0.88; 95% CI 0.77, 1.01). Conclusions Higher intake of MUFA-As was associated with higher CRC risk compared with total carbohydrates or carbohydrates from whole grains, possibly due to other components of animal-sourced foods. We did not find clear associations between other types and sources of dietary fat and CRC risk. Funding Sources National Institutes of Health (UM1 CA186107, P01 CA87969, and U01 CA167552)

The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté

The use of β-cyclodextrin (β-CD) to reduce cholesterol is increasing in food research due to its affinity for non-polar molecules such as cholesterol. The objective of this study was to study the ability of β-CD to remove cholesterol in natural egg, powdered egg, and duck liver pâté and its effect on individual fatty acids. A concentration of 5% of β-CD was found to be a suitable amount to remove 80.04 ± 4.96–82.12 ± 5.36% of cholesterol from yolk and powdered eggs and 80.21 ± 5.28% of cholesterol from duck liver pâté. β-CD complexed to cholesterol was precipitated and removed by centrifugation. Individual fatty acid compositions did not differ (p < 0.05) between the controls and the products treated with 5% β-CD.

Effect of banana (Musa paradisiaca) pseudostem juice on proteolytic and lipolytic changes in cow milk (Musa paradisiaca) during storage

Proteolytic and lipolytic changes in cow milk were studied after addition of banana pseudostem juice (BPJ) for preservation. Raw cow milk added with 0.3 % (v/v) BPJ had a shelf life of 6 h at 30+ 20C unlike control sample (without BPJ) which kept well for 4 h only under identical condition during storage. The proteolytic changes in raw cow milk due to addition of BPJ was studied by Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) and fatty acid composition was determined by Gas Liquid Chromatography (GLC) technique. The electrophoretic profile of casein of both control and BPJ treated cow milk samples exhibited casein band of molecular weight between 29 KD and 43 KD. The concentration of saturated and unsaturated fatty acids was found to be 65.97% and 29.66% in cow milk. No significant change in the electrophoretic profile of BPJ treated samples was observed during the study when compared with that of untreated milk samples. Non-significant differences in the contents of saturated and unsaturated fatty acids as well as in the individual fatty acid were observed in raw cow milk preserved with BPJ for 6 h at 30+ 20C. Individual fatty acid present in cow milk also did not exhibit any significant change among themselves during storage. It is concluded that addition of 0.3 % (v/v) BPJ did not cause any significant change in the fat and protein quality of cow milk when stored at 30+ 20C for 6 h as electrophoretic and fatty acid profile is concerned.

Assessment of individual fatty acid intake

Dietary assessment of individual fatty acid intake is difficult due to a number of limitations. Information regarding the type, quantity and brand-name of fat used in cooking and at the table is required. In addition, margarine manufacturers may change the component oils used for reasons of cost, which changes the fatty acid composition of their products from season-to-season. Independent markers of fatty acid intake are required, therefore, to compensate for these limitations. Adipose tissue concentrations have been used as a measure of habitual intake of fatty acid groups and individual fatty acids in numerous studies. Saturated (SFA) and monounsaturated fatty acids (MUFA) are generally poorly correlated with adipose tissue concentrations, which can be explained partly by endogenous synthesis. In general, adipose tissue concentrations of exogenously-produced fatty acids (n-3 and n-6 polyunsaturated fatty acids (PUFA)) are well correlated with estimates of habitual intake. Correlations between dietary trans unsaturated fatty acids (TUFA) and adipose tissue concentrations vary between countries, which may be due to differences in dietary sources. Correlations may be affected by differences in bioavailability or selective retention of fatty acids in certain tissue lipids.