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Fitness to Fly
Published in Harry W. Orlady, Linda M. Orlady, John K. Lauber, Human Factors in Multi-Crew Flight Operations, 2017
Harry W. Orlady, Linda M. Orlady, John K. Lauber
Fats are a structural component of the cells and provide energy for metabolism. However, we don’t need a lot of it. Fats should constitute less than 30 percent of total caloric input, but unfortunately often constitute considerably more. The excess of low-density cholesterol, which is associated with heart disease, seems primarily due to eating too much saturated fat. Most of the saturated fats we eat are found in meats and dairy products. Unsaturated fats, either monounsaturated fats, which are found in olive oil and avocados, or polyunsaturated fats, which are found in fish and vegetable oils, are better for us.
Effect of a late afternoon/early evening bout of aerobic exercise on postprandial lipid and lipoprotein particle responses to a high-sugar meal breakfast the following day in postmenopausal women: a randomized cross-over study
Published in Journal of Sports Sciences, 2022
Meena Shah, Adam Gloeckner, Sarah Bailey, Beverley Adams-Huet, Andreas Kreutzer, Dennis Cheek, Jada L Willis, Joel Mitchell
Carbohydrate intake may have an impact on fasting and postprandial blood lipid and lipoprotein responses. According to a meta-analysis, high-carbohydrate diets compared to high-monounsaturated fat diets increase fasting TG and lower HDLC concentrations in patients with type 2 diabetes (Qian et al., 2016). High-carbohydrate diets, especially those rich in starch and simple sugars, also raise the fasting concentration of small-dense LDL and small-dense HDL as well as TG (Faghihnia et al., 2010; Siri & Krauss, 2005). Postprandial lipid responses are also affected with higher TG (Culling KS, Neil HA, Gilbert M, Frayn KN, 2009; Koutsari et al., 2001; Liu et al., 1983) and remnant-like lipoprotein particle cholesterol (a measure of lipoprotein remnants) concentrations (Koutsari et al., 2001) following a high-carbohydrate diet compared to a high-fat diet. Postprandial responses are important to examine since individuals living in western societies are in a postprandial state most of the day (Garg et al., 1994).
Hydrophobic modified silica particle (HMSP)-stabilized cottonseed oil emulsion for oil recovery enhancement
Published in Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 2019
Entian Li, Lianghui Guo, Long He, Ruiqiang Dong, Akram Yasin, Linfang Cui, Yagang Zhang, Xiang Hu
As the main component in the emulsion, the cottonseed oil was collected from Xinjiang province of China; it contains 17.74 wt% monounsaturated fat, 60.64 wt% polyunsaturated fat, and 21.62 wt% saturated fat. Compared to other vegetable oils, cottonseed oil was more abundant and widely available in China, particularly in Xinjiang province. The formation water was supplied by Tahe oilfield; its salinity was 218,100.6 mg/L, and the total content of calcium and magnesium was 12,434.34 mg/L. The propylene glycol fatty acid ester (EmcolP M-50) with a hydrophilic–lipophilic balance of 4.1 was purchased from Wuxi Yatai United Chemical Industry Co., Ltd (Wuxi, Jiangsu, China). HMSP with a contact angle of 108 degrees was purchased from Nanjing Xiaomai Biotechnology Co. Ltd (Nanjing, Jiangsu, China). The scanning electron microscope (SUPRA 55VP, Zeiss, Oberkochen, Germany) images of HMSP are shown in Figure 1.
Healthy Food Affordability in a New Zealand Context: Perception or Reality?
Published in Journal of Hunger & Environmental Nutrition, 2022
Katie Donovan, Kayla-Anne Lenferna De La Motte, Caryn Zinn
Nutrient density was determined using an adapted Naturally Nutrient Rich Index, which calculates the daily average percentage values of fourteen nutrients deemed to be beneficial to health.8 The following 25 nutrients were selected for analysis: thiamine, riboflavin, niacin, folate, vitamin B6, vitamin B12, vitamin A, vitamin C, vitamin D, vitamin E, calcium, iron, zinc, magnesium, phosphorus, iodine, copper, sulfur, manganese, selenium, potassium, fiber, monounsaturated fat, polyunsaturated fat, and protein.