Eating disorders
Judy Bothamley, Maureen Boyle in 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.
Preventive Nutritional Strategies in Diabetic and Prediabetic Patients
Jeffrey I. Mechanick, Elise M. Brett in Nutritional Strategies for the Diabetic & Prediabetic Patient, 2006
An optimal dietary pattern for health promotion in patients with diabetes would involve generous amounts of vegetables and fruits. There could be flexibility in the relative amounts of fat vs. carbohydrate, but the types of foods providing these macronutrients should be health-supporting. Carbohydrates should be provided by whole-grain foods (whole wheat bread, brown rice, and oatmeal) with little sugar and other refined carbohydrates. The intake of fiber, phytochemicals, and plant stanols/sterols would be naturally high from vegetables, fruits, and whole grains. Fat intake would consist largely of monounsaturated sources (nuts, olive oil, and canola oil) with some polyunsaturates (vegetable oils). Saturated fat, trans-fat, and dietary cholesterol would be minimized through a low intake of meat and processed products containing hydrogenated vegetable oil. Low-fat dairy products would be used in moderation. Plant sources of protein such as legumes would be emphasized over animal protein. Moderate amounts of fish would be included. Coffee and alcohol intake, if someone chooses to drink these beverages, would be moderate. Fast food and processed food would be minimized. Following a dietary pattern such as this would have a strong potential to prevent many chronic diseases, including T2DM.
Fat
Christopher Cumo in Ancestral Diets and Nutrition, 2020
Turning to animals and their products, Chapter 4 remarked that during the Neolithic Revolution, humans domesticated the pig (Sus scrofa domesticus), cow, sheep (Ovis aries), and goat (Capra aegagrus hircus). Pigs supply lard whereas cows, sheep, and goats furnish fat known as tallow. Chapter 7 noted that domestication permitted humans to milk livestock. After animal husbandry arose, people favored milk from cows, sheep, and goats rather than pigs. Chapter 7 indicated that milk and its derivatives contain fat in varying quantities. Whereas fish, nuts, and seeds provided unsaturated fat, dairy foods added saturated fat to the diet, sometimes in sizable amounts. For example, 100 grams of parmesan cheese have 25 grams of fat, 14.9 of them (59.6 percent) saturated.45 Saturated fat supplies 35.7 percent of parmesan cheese’s calories. Parmesan cheese’s saturated and unsaturated fats furnish 59.9 percent of total calories.
COVID-19: quarantine, isolation, and lifestyle diseases
Published in Archives of Physiology and Biochemistry, 2023
Heena Rehman, Md Iftekhar Ahmad
For the management of cardiovascular diseases, diet plays a significant role. Current guidelines suggest reducing the intake of saturated fat to less than 7% of total calories taken in a day (Eckel et al. 2014). On an average, an American consumes more than 11% of saturated fat of the total energy intake and this has increased during quarantine (U.S. Department of Agriculture, Agricultural Research Service 2016). The main source of saturated fat is not just butter; it also includes desserts, poultry dishes, meat, hamburgers, and cheese. Replacing saturated fats with unsaturated fats is suggested for people suffering from cardiovascular diseases. Including fish, fruits, vegetables, whole grains are also recommended. Dietary supplements containing psyllium seed husks help in lowering levels of cholesterol. Consumption of food products containing stanols or plant sterols plays a significant role in lowering hyperlipidaemia. Consumption of alcohol should be limited to one drink for women and two drinks for men. A low sodium diet is recommended to reduce the blood pressure.
Ergogenic Properties of Ketogenic Diets in Normal-Weight Individuals: A Systematic Review
Published in Journal of the American College of Nutrition, 2020
Jie Kang, Nicholas A. Ratamess, Avery D. Faigenbaum, Jill A. Bush
Our results indicate that a non-calorie-restricted KD carried out with sufficient duration (i.e., 3 weeks or longer) can produce a modest yet significant reduction in BM and %fat, while maintaining fat-free mass in normal-weight and physically active individuals. This diet elicits metabolic adaptations that lead to augmented use of fat as fuel. However, this adaptation doesn’t seem to translate into an improved endurance performance due to limited CHO availability. The diet may increase VO2max in ml·kg−1·min−1, but this can merely be caused by a reduction in BM. It appears that ad libitum KDs combined with resistance training will pose no harm to developing strength and power, especially when protein intake is augmented modestly. This is important for weight-sensitive athletes because the diet may allow them to reach a target BM without having to sacrifice muscular performance. As the degree of CHO restriction is a key to achieving a state of nutritional ketosis necessary to induce desirable adaptations, future studies should adhere more strictly to the standard guidelines for implementing KDs, although caution should be taken because a calorie-restricted KD can bring about nutrient deficiency, dyslipidemia, and glucose intolerance (11,14,74).
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