Plant Source Foods
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
Vegetable oils are lipid liquid extracted from different parts of plants such as seeds (rapeseed, sunflower seed), legumes (peanut, soybean), nuts (walnut, almond), or the flesh of some fruits (olives) (273–276). Vegetable oils are pressed from the plants and are then processed and refined to produce high-quality oils suitable for use as an ingredient in recipes, for frying, in salad dressings, and in the production of margarines and spreads (273). Culinary oils are liquid at room temperature. Major edible vegetable oils in terms of production include soybean, sunflower, palm oil, and rapeseed, which together account for approximately 79% of the total production in the world (273–275). Other oils such as olive oil, sesame oil, peanut oil, corn oil, canola oil, flaxseed oil, and coconut oil are also used for frying, salad dressing, and snack food processing. Some oils extracted from nuts like almond oil, walnut oil, cashew oil, and pine nut oil are very expensive and mainly used as flavoring agents or in traditional medicine. Oils obtained by distillation are called essences, which are mainly destined for medicinal or cosmetic uses.
Food as medicine
Geoffrey P. Webb in Nutrition, 2019
Some foods like nuts and seeds are designated as superfoods because they are sources of “essential” polyunsaturated fatty acids. A simple deficiency of these fatty acids is all but impossible. However, as shown in Chapter 12, there is very strong evidence that replacing some of the saturated fat in the diet with unsaturated fatty acids reduces the bad cholesterol (LDL) in the blood and so lowers the risk of cardiovascular diseases. Most common vegetable oils like sunflower oil and corn oil are rich in so-called omega-6-fatty acids, whilst olive oil and rapeseed oil are rich in monounsaturated fatty acids. A major dietary shift from highly saturated fat sources i.e. meat fat, dairy fat and tropical oils (coconut and palm oils) to more unsaturated fats especially those rich in polyunsaturated fatty acids, like sunflower or corn oil, will lead to favourable changes in blood cholesterol levels and reduce long-term cardiovascular disease risk.
The Diagnosis and Management of Lipoprotein Disorders
Jack L. Leahy, Nathaniel G. Clark, William T. Cefalu in Medical Management of Diabetes Mellitus, 2000
Low-density lipoprotein cholesterol levels requiring dietary intervention are shown in Tables 4 and 6. Secondary causes of hypercholesterolemia shown in Table 5 also need to be ruled out and treated. The cornerstone of the treatment of lipid disorders is diet therapy. Approximately 50% of saturated fat and 70% of cholesterol in the U.S. diet comes from hamburgers, cheeseburgers, meat loaf, whole milk, cheese, other dairy products, including ice cream, beef steaks, roasts, hot dogs, ham, lunch meat, doughnuts, cookies, cakes, and eggs. These foods should be restricted. Instead, it is recommended that poultry (white meat) without skin, fish, skimmed or low-fat milk, nonfat or low-fat yogurt, and low-fat cheese be eaten. The use of fruits, vegetables, and grains is encouraged. Oils that can be used are unsaturated vegetable oils containing polyunsaturated fat and monoun- saturated fatty acids, such as canola, soybean, olive, or corn oil. However, such oils should be used only in moderation because they are rich in calories. Consumption of hydrogenated vegetable oils rich in trans-fatty acids such as stick margarine should also be kept to a minimum. Soft margarine is a better alternative than stick margarine or butter. Alternatively, vegetable oil can be placed on directly bread.
A review on neuropharmacological role of erucic acid: an omega-9 fatty acid from edible oils
Published in Nutritional Neuroscience, 2022
J. B. Senthil Kumar, Bhawna Sharma
Erucic acid (EA) is a monounsaturated omega-9 fatty acid denoted as 22:1ω9 or 22:1 n-9, which is an ingredient of rapeseed oil, mustard oil and canola oil (Figure 6). These oils are major sources of vegetable oil for nutritional purposes on a global scale. The rural population in north and east India, mustard oil is preferred over other oils due to its nutty and pungent flavour and also for its high smoke point (250°C) since Indian cooking conditions for deep frying can raise the oil temperature above 170°C [82]. Similarly, EA is also highly also consumed by Eskimos and other asian populations with no history of toxicity [83]. Moreover, it is considered to be healthy edible oil due to its low in SFA content, high alpha-linolenic acid (8%–15%) content, and a good n6:n3 ratio (6:5). Rapeseed-mustard oil contains high amount of EA, varied from 14% to 33% in the lipids [84]. The physical and biological feature of a lipid largely depends on the positional distribution of fatty acids, esterified to carbon atoms of glycerol moiety to form TAG structure [85]. In case of EA, the first (sn-1) and third (sn-3) positions are esterified in the TAG moiety [86]. Fatty acids located at second position (sn-2) of the TAG are faster released than fatty acids at positions first (sn-1) and third (sn-3) [87]. According to European Food Safety Authority (EFSA), the apparent digestibility coefficients of EA in different species was found to be between 58% and 100% [87].
Dietary Patterns and Attention Deficit Hyperactivity Disorder Among Iranian Children: A Case-Control Study
Published in Journal of the American College of Nutrition, 2019
Khadijeh Abbasi, Sara Beigrezai, Reza Ghiasvand, Makan Pourmasoumi, Behzad Mahaki
It was found that the Western pattern was positively related to ADHD. The Western dietary pattern was highly loaded with total fat, saturated fat, refined sugars, and hydrogenated vegetable oil. After nutrient-adjusting for sugar and hydrogenated vegetable oil, the risk of the Western dietary pattern decreased but remained significant. This issue may be due to other confounders, such as food colors, food additives (33,34), fatty acids compounds (8,35), and oxidative stress (24). The effect of these confounders was not considered in the present study. These factors have harmful effects on ADHD. According to the results of studies, the responses to oxidative stress in ADHD children are insufficient and lead to oxidative damage, aggravating this disease (24). The results of many studies have shown that food additives (34) and artificial food coloring (33) also have negative effects on children with ADHD and are often accompanied by increased childhood hyperactivity (36). Trans fatty acids may be related to potential mechanisms associated with ADHD (13,37). Consuming more food additives (34) and sugar (38) also may be related to the potential mechanisms that are associated with ADHD (34,38).
Associations of the Paleolithic Diet Pattern Scores and the Risk of Breast Cancer among Adults: A Case–Control Study
Published in Nutrition and Cancer, 2022
Mohammad Hassan Sohouli, Mansoureh Baniasadi, Ángela Hernández-Ruiz, Elma Izze da Silva Magalhães, Heitor O. Santos, Atieh Akbari, Mitra Zarrati
Indeed, there are other divergences when incorporating the traditional PD into the present time. For instance, >500 mg/day cholesterol intake are estimated for the paleolithic era (28), but this value can be unfavorable for BC, given that many recommendations (35–37) limit the cholesterol intake for this population and we confirmed that women with BC had a higher intake of cholesterol compared to control group (∼295 vs ∼262 mg/d, P = 0.009). Moreover, the consumption of oils was not part of the real PD (38,39). While vegetable oils used for frying produces genotoxic and carcinogenic compounds mainly under repeated heating (40,41), cooking with olive oils preserve the antioxidants proprieties, ameliorating the balance between oxidative stress and antioxidant biomarkers alongside decreasing the risk of BC, other cancers (e.g., cancer of the digestive system and upper digestive and respiratory tract neoplasm) (42), and cardiovascular events (43,44).
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