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Weight Concerns
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
Unsaturated fats are considered “good” fats in the right ratio. You can tell that a fat is unsaturated if it is liquid at room temperature. Unsaturated fats can be monounsaturated or polyunsaturated. The best-known product containing monounsaturated fats is olive oil (think the Mediterranean diet). Canola oil, peanut oil, avocados, and some nuts are other examples of monounsaturated fats. The two main types of polyunsaturated fats are omega-3 fatty acids and omega-6 fatty acids. Foods with omega-3 fatty acids include salmon, mackerel, sardines, and flaxseeds. Foods with omega-6 fatty acids include vegetable oils such as corn, safflower, soybean, sunflower, and walnut oil.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Fatty acids are carboxylic acids with a typical RCOOH structure, containing a methyl (-CH3) nonpolar, hydrophobic end that is insoluble in water, a hydrocarbon chain (R), and a carboxylic (-COOH) polar, hydrophilic terminus that is soluble in water (69–72). Fatty acids are the building blocks for simple and complex lipids and constitute the obvious starting point in lipid structures (66–68). Fatty acids have different chain lengths and different compositions. Foods have fatty acids with chain lengths between 4 and 24 carbons (67). When the carbon chain length is shorter, the melting point of the fatty acid becomes lower, and the fatty acid becomes more liquid. Fatty acids are vital for the normal functioning of all body systems such as the circulatory system, respiratory system, immune system, brain, and so on (67).
Fetal Development and Maternal Diet
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Fat can be an important energy source and it plays an important role in the structural integrity of cells. While a well-balanced diet is encouraged during pregnancy, optimal omega-3 fatty acid intake, chiefly of docosahexanoic acid (DHA), may benefit fetal and maternal outcomes. Supplementation with omega-3 fatty acids has been associated with improved neurodevelopment, visual acuity, increased birth weight, and increased length of gestation with decreased risk of preterm delivery. Deficiency or low levels of omega-3 fatty acids have been linked to higher postpartum depression risk. The best source of omega-3 fatty acids are oily fish (salmon, mackerel, herring, anchovies, sardines) or eggs, flaxseeds, and walnuts. However, caution should be taken with excessive high-fat fish intakes due to possible contaminants (see “Fish Intake” section below). Recommended intake is up to 1.4 g/day of omega-3 fatty acids and 13 g/day of omega-6 fatty acids. Excessive intakes should be avoided as there has been an association with prolonged gestation and high neonatal birth weight.
Novel model predicts diastolic cardiac dysfunction in type 2 diabetes
Published in Annals of Medicine, 2023
Mingyu Hao, Xiaohong Huang, Xueting Liu, Xiaokang Fang, Haiyan Li, Lingbo Lv, Liming Zhou, Tiecheng Guo, Dewen Yan
The myocardium of patients with diabetes is powered by free fatty acids [34]. The overuse of fatty acids in the myocardium will lead to the accumulation of fatty acids in the myocardium and lipotoxicity. Free fatty acids are the intermediate products of triglyceride metabolism in the body. In this study, TG was independently associated with diastolic cardiac dysfunction (OR = 1.1377, 95% CI 1.0435 − 1.2405). Previous studies have shown that hypertriglyceridemia affects glucose regulation and insulin sensitivity [35], and both high glucose levels and insulin resistance play an essential role in the pathogenesis of DCM [36,37]. Therefore, as a risk factor of DCM, TG affects the deterioration of the disease, to which clinicians should pay more attention. Of note, TG often increases before the onset of T2DM. Therefore, monitoring the TG level may help predict the occurrence of diabetes and its complications.
Percentages of serum, liver and adipose tissue fatty acids and body weight are affected in female rats by long-term Central kisspeptin treatments
Published in Archives of Physiology and Biochemistry, 2023
Zafer Sahin, Mete Ozcan, Ahmet Ozkaya, Sinan Canpolat, Selim Kutlu, Haluk Kelestimur
In recent years, there have been important reports that the Kiss1r knockout mouse exhibits metabolic dysfunction and suggests a key role for kisspeptin signalling in regulating the metabolism (Tolson et al. 2014, 2016). However, it has been suggested that adipocyte differentiation and fat accumulation occur in Kiss1r−/− mice, and therefore, the kisspeptin receptor may has a role in the pathogenesis of direct obesity (Wang et al.2018). Fatty acids (FAs) and lipids are an important source of energy. Fatty acids have been shown to play many important roles in biological processes, either directly or through their modifications. Most of the processes involved in the FA metabolism have been now shown to be controlled by hormones and neuropeptides (Bhathena 2006). Nutrient sensing within the hypothalamus has a critical role in the complex network of signals controlling the energy metabolism (Cota et al. 2007, Le Foll et al. 2009, Moran 2010). In addition to hormonal signals, nutrients crossing the blood–brain barrier, such as glucose and lipids, affect central control of food intake and energy expenditure (Cota et al. 2007, Le Foll et al. 2009). Fatty acids also alter hormone receptors by altering lipid milieu and the composition and fluidity of cell membranes. Additionally, many metabolic processes altered by FAs or their metabolites, such as platelet aggregation, activities of many enzymes and metabolic disorders such as diabetes, atherosclerosis and hypertension, have a strong endocrine component (Bhathena 2006).
Effects of saturated versus unsaturated fatty acids on metabolism, gliosis, and hypothalamic leptin sensitivity in male mice
Published in Nutritional Neuroscience, 2023
Jesús Fernández-Felipe, Maria Valencia-Avezuela, Beatriz Merino, Beatriz Somoza, Victoria Cano, Ana B. Sanz-Martos, Laura M. Frago, Maria S. Fernández-Alfonso, Mariano Ruiz-Gayo, Julie A. Chowen
The commercially produced HFDs that are frequently used for diet-induce weight gain studies are generally composed of saturated fatty acids of animal origin and constituting 45% or even 60% of the energy content. Although useful for the induction of obesity, these diets are not necessarily representative of common dietary habits in the developed world. Considering the current obesity epidemic, the importance of dietary composition in combating this disease, or at least reducing the health-related problems, has received increasing attention and understanding the metabolic consequences of specific nutrients is of utmost importance to improve the overall health of our society. Current dietary recommendations indicate that in adults, lipids should form between 20-35% of the total energy intake, with saturated fats being less than 10% of the dietary intake and with trans-fat intake being as low as possible (https://www.dietaryguidelines.gov/sites/default/files/202103/Dietary_Guidelines_for_Americans-2020-2025). Indeed, saturated fats are accepted as being more dangerous for our health, while we are encouraged to consume ‘healthy fats’. However, there is still much to be learned regarding how excess intake of specific fatty acids affects not only weight gain, but our overall health.