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Atherosclerosis
Published in George Feuer, Felix A. de la Iglesia, Molecular Biochemistry of Human Disease, 2020
George Feuer, Felix A. de la Iglesia
The concentration of triglycerides in the diet has also been implicated in the etiology of atherosclerosis for many years.298,299 When dietary triglyceride content is increased, the serum cholesterol concentration is also enhanced. Saturated fatty acids and monounsaturated fatty acids elevate cholesterol levels, whereas polyunsaturated acids bring about a reduction. When the dietary intake of linoleic acid is raised above normal levels, plasma free cholesterol decreases and the proportion of cholesterol linoleate increases. The ratio of long-chain saturated acids plus the monoenoic acids contrasted with the dietary polyunsaturated fatty acids determines the plasma cholesterol concentration. The mechanism by which polyunsaturated fatty acids influence the cholesterol content has not yet been elucidated. In certain animals, the increase of dietary linoleate content brings about an increased rate of cholesterol synthesis; and the rate of catabolism and removal is also accelerated to an even greater degree. The net result is that the turnover rate of plasma cholesterol is increased following a linoleate-rich diet. However, it is not known whether linoleic acid enhances excretion of cholesterol or its breakdown to bile acids.
Olive Oil and Health Benefits
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Denis M. Medeiros, Meghan Hampton
Olive oil may protect against prostate cancer. Southern European populations of Greece, Italy, Portugal, and Spain have lower rates of prostate cancer, and perhaps the Mediterranean diet that is high in olive oil may be a factor.43,44 Studies have suggested that diets high in olive oil may afford protection against prostate cancer. Hodge et al.45 reported in a case-controlled study of 858 men below 70 years of age with prostate cancer, compared to 905 age-frequency-matched men in Australia, that diets with high levels of olive oil, tomatoes, and allium-containing vegetables reduce the risk of prostate cancer. However, the association with olive oil in that study was weak. It was also unclear whether the fatty acids or the antioxidants in olive oil were the responsible factor. Many studies on prostate cancer have reported inconsistent results for the effect of fatty acid intake on prostate cancer.46,47 However, margarine consumption was related to an increased risk of prostate cancer. A New Zealand study revealed that diet patterns high in monounsaturated fatty acid-rich vegetable oils reduced the risk of prostate cancer in 317 prostate cancer cases compared to 480 controls.48 However, the association was with the foods high in monounsaturated fatty acids and not the fatty acids per se. This suggested that other components in these foods (e.g., phenolic compounds) could be contributing factors.
Fat
Published in Geoffrey P. Webb, Nutrition, 2019
Around 50 years ago, Ancel Keys and his colleagues showed that in short-term experiments with young men, total plasma cholesterol levels were significantly affected by the degree of saturation of the fat in the diet even when the diets were matched for total fat content. As a result of such experiments, saturated fat acquired a very negative health image. Saturated fat raised plasma cholesterol concentration in such experiments and this leads to atherosclerosis and increased risk of CHD and strokes. Polyunsaturated fats, on the other hand, were found to lower plasma cholesterol concentration when they replaced saturated fat. Results from these early experiments suggested that monounsaturated fatty acids were largely neutral in their effects on blood cholesterol level. Dietary cholesterol had only modest cholesterol-raising effects in most people.
Postprandial Lipid Response to High-Saturated and High-Monounsaturated Fat Meals in Normal-Weight or Overweight Women
Published in Journal of the American College of Nutrition, 2018
Lílian L. Lopes, Daniela Mayumi U. P. Rocha, Alessandra da Silva, Maria do Carmo G. Peluzio, Josefina Bressan, Helen Hermana M. Hermsdorff
Healthy food habits can reduce the risk of chronic diseases via modulation of the lipid metabolism, the inflammatory state, and the oxidative stress (1,2), all related to the risk for cardiovascular disease (CVD). In light of this, the fatty acid profile of diet has been discussed in detail due to the potential role of the lipid metabolism modulation and the occurrence of related chronic diseases (3–5). Saturated fatty acids (SFA) consumed in excess are associated with the development of CVD and high lipoprotein concentrations like low-density lipoprotein (LDL-C), although it is essential for lipid metabolism (6–9). Monounsaturated fatty acids (MUFA), however, reduce LDL-C concentrations, without decreasing high-density lipoprotein (HDL-C) concentration and causing lipid oxidation (9,10).