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Weight Concerns
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
Fats are nutrients that give you energy. In a typical diet, 20%–35% of the calories come from fats. Fats help with the absorption of vitamins and minerals and are needed to build membranes and protective layers around cells and nerves. Fats also help with blood clotting, inflammation, and muscle movement. Fats are either saturated or unsaturated. Most foods with fat have both types, but usually there is more of one kind of fat than the other.
Flaxseed, a Functional Food—Constituents and Their Health Benefits
Published in Robert Fried, Richard M. Carlton, Flaxseed, 2023
Robert Fried, Richard M. Carlton
Flaxseeds are available in two basic varieties: brown and yellow or golden. Both have similar nutritional characteristics and equal numbers of short-chain omega-3 fatty acids. Omega-3 fatty acids are important fats that the body needs that it must get from the diet because the body cannot produce them. The three most important types are Alpha-linolenic acid (ALA)Docosahexaenoic acid (DHA)Eicosapentaenoic acid (EPA) ALA is mainly found in plants, seeds and nuts, including flaxseeds, chia seeds, flaxseed oil and walnuts. DHA and EPA occur mostly in animal foods, such as fatty fish, fish oils and algae.
Meeting personal needs: hydration and nutrition
Published in Nicola Neale, Joanne Sale, Developing Practical Nursing Skills, 2022
Some brief notes on each are given below: Carbohydrates and glucose: These are used for body cells. Your brain and red blood cells rely on glucose to supply their energy: think of these as brain foods.Protein: Essential to the body for growth, repair and maintenance.Fats (lipids): Phospholipids are used to make up cell membranes; triglycerides are fuel for the body. Fats act as insulation for your body and help the body absorb vitamins.Vitamins: A, B group, C, D, E and K are crucial in helping the body use other nutrients.Minerals: Calcium, phosphorus, potassium, sulphur, sodium, chloride and magnesium are required for living organisms.Water: An essential nutrient for hydration.
Comparative study of dietary fat: lard and sugar as a better obesity and metabolic syndrome mice model
Published in Archives of Physiology and Biochemistry, 2023
Victor Hugo Dantas Guimarães, Deborah de Farias Lelis, Luis Paulo Oliveira, Luciana Mendes Araújo Borém, Felipe Alberto Dantas Guimarães, Lucyana Conceição Farias, Alfredo Mauricio Batista de Paula, André Luiz Sena Guimarães, Sérgio Henrique Sousa Santos
In our study, we also observed an altered lipid profile in mice treated with high-fat/high-sugar diets, especially those fed with HBLS and HLHS. Increased total cholesterol, triglycerides, and VLDL-cholesterol levels were found mainly in mice treated with the aforementioned diets. Lard and butter usually have higher contents of saturated fatty acids (Almeida et al.2009), and although recent evidence has disregarded the harmful effects of these molecules on increasing cardiometabolic risk, the combination of fat and sugar augment the risk for metabolic disorders and is closely associated with adverse health outcomes (DiNicolantonio et al.2016). The lipid profile is connected to increased risk of cardiometabolic complications (Sanchez-Bayle et al.2008). Interestingly, studies report that a high-sugar diet may not only increase triglyceride levels but shift the molecules towards low-density particles (Krauss 2001). However, the literature is still controversial regarding which type of fat is “healthier”, as both (saturated and unsaturated) display benefits and harmful effects (DiNicolantonio and O'Keefe 2018).
The influence of frequent consumption of foods-away-from-home on the total diet quality and weight status among faculty and staff
Published in Journal of American College Health, 2023
Ana F. Moyeda-Carabaza, Phrashiah Githinji, Bong Nguyen, Mary Murimi
Furthermore, this study observed a significant association between increased consumption of trans-fats with an increase BMI (p < 0.001). This confirms the findings of previous studies that found a strong association between increased consumption of trans-fats and weight gain.38,39 A 6-year randomized controlled trial in nonhuman primates observed that increased consumption of trans-fats increased BMI, but more specifically increased deposition of intra-abdominal fat which is associated with chronic diseases.40 Furthermore, the consumption of trans-fats is considered a known risk factor for increased serum levels of LDL-cholesterol and triglycerides, and associated CVD.41 Therefore, it is critical to support the Dietary Guidelines for Americans recommendations and the policies established to remove trans-fats from food supplies by providing nutrition education and guidance in the selection of food items that contain reduced or no trans-fats.
Dietary intake as a cardiovascular risk factor: a cross-sectional study of bank employees in Accra
Published in South African Journal of Clinical Nutrition, 2020
Ivy Priscilla Frimpong, Matilda Asante, Aloysius Nwabugo Maduforo
In the prevention and control of diet-related chronic disease, it is recommended that an individual's nutrient intake should be within established recommended dietary intake levels.5 According to the nutrient goals, fats, protein and carbohydrate consumption should contribute 15–30%, 10–15% and 55–75% of the total calories per day respectively. The findings of this study shows that the bank employees were consuming more fat (32%) compared with the WHO's recommendation of 15–30% nutrient goals for good health.5 In the DASH guideline, it is recommended that fat should not exceed 27% of total energy intake per day.12 A high fat intake has detrimental effects on health.12 Clinical trials have provided evidence suggesting that reduction or modification of dietary fat intake reduces the incidence of combined cardiovascular events by 16% (rate ratio 0.84; 95% CI 0.72 to 0.99).15 Other studies have also shown that higher fat intakes modify the body’s metabolism in ways that favour fat accumulation.16,17 It has been reported that altered diets coupled with diminished physical activity are critical factors contributing to the acceleration of CVD epidemics.18