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.
What not to eat – how not to treat
Vivienne Lo, Michael Stanley-Baker, Dolly Yang in Routledge Handbook of Chinese Medicine, 2022
Some of the prohibitions are gathered together into specialist sections of the medical literature. This is most easily traced through the literature on women’s health in pregnancy and childbirth: what a woman should eat at different stages of pregnancy, what she should allow herself to see or listen to and how she should deport herself. One of the earliest manuscript collections devoted to medicine and matters pertaining to the gestating body was buried in Mawangdui tomb 3 in 168 BCE and is full of prohibitions to protect the development of the foetus: In the first month it is called ‘flowing in the form’. Food and drink must be finest: the sour boiled dish must be thoroughly cooked. Do not eat acrid or rank foods. This is called ‘initial fixture’. In the second month it first becomes lard. Do not eat acrid or stinking foods. The dwelling place must be still. For a boy there must be no exertion, lest the hundred joints all ail. This is called ‘first deposition’. In the third month it first becomes suet and has the appearance of a gourd. During this time it does not have a fixed configuration, and if exposed to things it transforms. For this reason lords, sires and great men must not employ dwarves. Do not observe monkeys. Do not eat onion and ginger; and do not eat a dish of boiled rabbit.(Taichan shu; trans. Harper 1998: 378–9)
Fats and Cardiovascular Disease
Stephen T. Sinatra, Mark C. Houston in Nutritional and Integrative Strategies in Cardiovascular Medicine, 2015
After World War II, laws were passed that margarine could be colored to look like butter. During the war, butter was being shipped to the troops, and margarine for stateside consumption was white like shortening with a “color bubble” inside the plastic bag that could be broken and mixed to give it color. The dairy industry had lost its edge as the only table spread! To increase sales of margarine, it was packaged as “sticks of butter” and advertising campaigns were launched. The hydrogenation process had been developed to the point that margarine could be made to be soft and sold as a spread or to be made “hard” to be used as butter, or made in-between to be used as shortening. About the same time, the Diet/Heart Hypothesis was developed. This hypothesis was that saturated fat was unhealthy and the unsaturated fats were good for your health. The background for this is described in a book by Gary Taubes.12 Consequently, consumption of all fats deemed to be saturated were discouraged and the newly available hydrogenated trans FA products (which were not saturated) were encouraged to be consumed. Vegetable oils replaced lard and tallow in many foods and especially in the fast-food market because of the low price. No one paid attention to the fact that lard and olive oil have very similar FA compositions! Thus, vegetable oils became good and animal fat (butter, lard, tallow, meat fat) became “bad.” The historical fats had not changed but their perception had certainly changed.
The impact of obesity on brain iron levels and α-synuclein expression is regionally dependent
Published in Nutritional Neuroscience, 2019
Jian Han, Justin Plummer, Lumei Liu, Aria Byrd, Michael Aschner, Keith M. Erikson
Twenty male weanling (post-natal day 21) C57BL/6J mice (n = 20) were purchased from Jackson Laboratory (Bar Harbor, ME, USA). These mice were randomly divided into two dietary groups with 10 mice per group for 20 weeks. The control group was fed with a control-fat diet (CFD) (10% kcal from fat, D12450B; Research Diets) and the treatment group received a high-fat diet (HFD) (60% kcal from fat, D12492; Research Diets) according to an established obesity model diet.38,39 The source of the fat in the diets was lard. The diets included the same mineral mix (S10026; Research Diets), which provided 37 mg of ferric citrate per 4057 kcal. The similarity in iron content of the diets was confirmed by graphite furnace atomic absorption spectrometry (GFAAS) (Varian AA240, Varian, Inc., USA). Other major ingredients in the diets, expressed as g/kg diet, include casein (200 g/kg), l-cystine (3 g/kg), cornstarch (high fat: 452.2 g/kg, low fat: 72.8 g/kg), sucrose (172.8 g/kg), cellulose (50 g/kg), soybean Oil (25 g/kg), mineral mix S18708 (10 g/kg), and vitamin mix V10001 (10 g/kg). Food intake of the mice was recorded daily. Mice, housed individually in each cage, were provided with free access to diet and water 24 hours/day for 20 weeks. The housing environment was temperature controlled (25 ± 1°C) with automatic lights, which cycle off between 1800 and 600 hours. Before the initiation of the study, approval for all animal care and procedures was obtained from the University of North Carolina at Greensboro’s Animal Care and Use Committee.
Renal amyloidosis: Pathogenesis
Published in Ultrastructural Pathology, 2021
The term amyloid was coined by Schleiden in 1838 to describe a normal component of plants.3 Rudolf Virchow adopted the term amyloid a few years later to refer to a waxy substance that reacted with iodine and sulfuric acid which at the time was considered a reaction characteristic of starch.4,5 Therefore, amyloid which means starch-like, was deemed an appropriate term for the material that he had found. This material when deposited in the spleen imparted to it a consistency that led to the descriptive term lardaceous (lard-like). In 1842, Rokitansky described lardaceous appearance in organs of individuals suffering of malaria and tuberculosis,6 the beginning of an association between amyloid and chronic inflammatory diseases. Virchow criticized the term lardaceous to refer to organs with amyloid and indicated that the consistency was rather similar to wax and referred to this change as “waxy-like,”7 a term that has remained popular when describing organs with extensive amyloid infiltration.
Dietary macronutrient composition affects hypothalamic appetite regulation in chicks
Published in Nutritional Neuroscience, 2018
Betty R. McConn, Justin Matias, Guoqing Wang, Mark A. Cline, Elizabeth R. Gilbert
At 4 days post hatch, the age at which most of our feeding studies have been conducted over the past decade, the largest differences in food intake and growth were observed in chicks that consumed the high-fat diet in which 30% of the metabolizable energy was derived from soybean oil. Unlike the typical mammalian obesigenic diets that contain lard, diets in the present study contained soybean oil as the supplemental fat source. In our previous studies, the high-fat diet was formulated to provide 60% of the metabolizable energy from lard. The higher fat diets in the present study were formulated to contain 15 or 30% metabolizable energy from a fat source, with soybean oil used because it is more common and well-tolerated in poultry diets and introduces less ingredient variation into the formulations. Soy hulls were used as a filler to compensate for the energy density of the soybean oil and it is acknowledged that although not contributing to the macronutrient composition of the diet it could affect other physiological parameters, such as gut transit rate.
Related Knowledge Centers
- Tallow
- Vegetable Oil
- Adipose Tissue
- Fat
- Saturated Fat
- Trans Fat
- Butter
- Sausage
- Pork
- Olive Oil