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Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Dietary fat is used for energy and for absorption of fat-soluble vitamins A, D, E, and K. Dietary fat has the most energy by volume, offering 9 kcal per gram. The structure and function of dietary fatty acids can vary greatly depending on chain length: number of double bonds – saturated with no double bonds, monounsaturated, or polyunsaturated; and whether the double bonds are positioned on the same side or opposite side.32 Fat is categorized as unsaturated or saturated, but most food sources of fat have a mixture of both saturated and unsaturated fats.
Eating disorders
Published in Judy Bothamley, Maureen Boyle, Medical Conditions Affecting Pregnancy and Childbirth, 2020
National surveys show that the typical diet in the UK contains 11% protein, 37% fat and 48% carbohydrates (Hoare and Henderson, 2004). However, it is recognised that collecting accurate data about food intake is difficult, with under-reporting of intake by up to 1000 kcal per day (Lean, 2003; Macdiarmid and Blundell, 1998). The dramatic increase in the fat content of the UK diet since the Second World War has been seen as one of the contributing factors to increased rates of obesity (Obesity Resource Information Centre, 2000). Fat has the highest-density energy of all nutrients, although a certain amount (up to 30%) of fat in the diet is essential. There are different types of dietary fat. Saturated fat (found in animal products) is associated, when consumed to excess, with heart disease, whereas polyunsaturated fats and in particular omega 3 polyunsaturated fat appear to have a role in improved health.
The Zone Diet
Published in Caroline Apovian, Elizabeth Brouillard, Lorraine Young, Clinical Guide to Popular Diets, 2018
The final element of the diet rests on the intake of a specific quantity and type of fat. As consistently evidenced, dietary fat is most beneficial in the form of “non-inflammatory,” monounsaturated sources. Sears postulated that a 30% ratio of fats would not only allow for adequate, but not excessive, caloric intake from protein and carbohydrates, but would also confer the benefits of increased satiety from epigastric release of cholecystokinin (CCK), enhanced brain function, and improved heart health, provided the fats are sourced prudently. In the development of the ZD, Sears examined enzyme systems required for the synthesis of eicosanoid precursors common to both ω-6 and ω-3 fatty acid metabolic pathways. Evidence has shown that high levels of long-chain ω-3 fatty acids, specifically EPA, act to compete with their pro-inflammatory counterparts, improving the balance of DGLA to AA.15–17 A resultant increase in DGLA would thereby increase production of strong anti-inflammatory eicosanoids while producing a corresponding reduction in the production of strong pro-inflammatory eicosanoids. The concomitant regulation of insulin and supplementation with EPA act in tandem to control the activity of the enzyme delta-5 desaturase, thereby causing anti-inflammatory benefits that may act against obesity and its devastating comorbidities.
The Effects of Fatty Acids on Primary Liver Cancer: A Two-Sample Mendelian Randomization Study
Published in Nutrition and Cancer, 2023
Yuan Liu, Jian He, Longjiao Cai, Aimin Leng
The main constituents of dietary fat are fatty acids (FAs), which are found in several lipid molecules. FAs can be classified as saturated FAs (SFAs) or unsaturated FAs [monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs)], depending on whether they contain carbon-carbon double bonds. According to a study, some FAs are necessary for life activity (3). The biological activity of FAs affects cell membrane function and tissue metabolism (4). With the development of lipidomics, FAs were found to be associated with many mechanisms, including intestinal flora (5), metabolism (6), inflammatory response (7), and iron status (8). Recently, the relationship between FAs and several tumors has become a popular trend in research. These tumors include breast cancer (9), prostate cancer (10), and colon cancer (11).
Apolipoprotein E genotype moderates the association between dietary polyunsaturated fat and brain function: an exploration of cerebral glutamate and cognitive performance
Published in Nutritional Neuroscience, 2020
Stephanie Oleson, Danielle Eagan, Sonya Kaur, William J. Hertzing, Mohammed Alkatan, Jaimie N. Davis, Hirofumi Tanaka, Andreana P. Haley
The interaction between APOE genotype and dietary PUFA on cerebral Glu concentrations in the present study also provides insight into the mechanistic effects of dietary PUFA on the brain that may differ as a function of genetic risk for AD. Specifically, greater intake of dietary PUFA was correlated with higher Glu concentrations in ϵ4 carriers, but this link was not observed in ϵ4 non-carriers. One interpretation of this finding may be that greater PUFA intake in ϵ4 carriers is associated with elevated risk for neurotoxicity or cognitive decline. Whereas PUFA has been linked to health and cognitive benefits generally, there is evidence suggesting that the APOE ϵ4 allele is related to alterations in lipid metabolism that leads to inefficient delivery of PUFA to neurons as well as altered lipid homeostasis in the brain.49 Furthermore, ϵ4 positive individuals have been observed to show greater sensitivity to dietary patterns such as those high in dietary fat,50 and have even shown increased total cholesterol and LDL levels following ω-3 PUFA supplementation relative to ϵ4 non-carriers.51 Accordingly, modulating dietary fat intake or determining appropriate fat intake levels for ϵ4 individuals may be especially critical for the prevention of cognitive decline in this genetically at-risk population.
In silico and in vivo analysis to identify the antidiabetic activity of beta sitosterol in adipose tissue of high fat diet and sucrose induced type-2 diabetic experimental rats
Published in Toxicology Mechanisms and Methods, 2019
R. Ponnulakshmi, B. Shyamaladevi, P. Vijayalakshmi, J. Selvaraj
Diabetes mellitus is a critical warning to society health and one of the high-rise prime concerns in medicine worldwide, since 3.7 million deaths occurred due to diabetes and higher optimal blood glucose level, many of which could be prevented (Ramu et al. 2016). In the modern lifestyle high dietary fat is one of the core and central environmental risk factor and also it is connected with metabolic-related diseases such as type-2 diabetes mellitus (T2DM), hypertension, stroke, and coronary artery disease (Vermeulen et al. 2002). This type of food habit also causes the weight gain and adiposity in both animals and humans. Wistar rats are susceptible to high-fat diet (HFD), induced insulin resistance (IR) and nonalcoholic fatty liver diseases (NAFLD) (Padmanabhan and Arumugam 2014). Hence, we selected high fat diet and sucrose-induced type-2 diabetic animal model which are suitable for the present study.