Nutrition
Barbara Smith, Linda Field in Nursing Care, 2019
Glycerol consists of carbon, hydrogen and oxygen atoms. Fatty acids can be saturated or unsaturated, depending on the number of hydrogen atoms they contain. Saturated fatty acids are those in which all carbon atoms are filled to capacity (hence the term ‘saturated’) with hydrogen; an example is butyric acid found in butter. An unsaturated fatty acid can accommodate more hydrogen atoms than it currently does. It has at least two carbon atoms that are not attached to a hydrogen atom; instead, there is a double bond between the two carbon atoms. Fatty acids with one double bond are called monounsaturated fatty acids, and those with more than one double bond are called polyunsaturated fatty acids. Linoleic acid is an example of a polyunsaturated fatty acid found in vegetable oil.
Fat
Geoffrey P. Webb in 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.
Olive Oil and Health Benefits
Robert E.C. Wildman, Richard S. Bruno in Handbook of Nutraceuticals and Functional Foods, 2019
The interest in the health benefits of olive oil is due to the low incidence of coronary heart disease and even cancer, particularly breast cancer, in cultures that consume a “Mediterranean diet.” This diet is rather high in fruits, vegetables, grains, and legumes, but low in meat. Much of the evidence that links the Mediterranean diet to a lower incidence of coronary heart disease has centered around the relatively high oleate, but low saturated, fat content. In fact, this diet is associated with a lower incidence of several chronic diseases.5,6 Diets in the Mediterranean area are characterized by a high content of oleic acid compared to diets in other Northern European cultures and North America. It is well known that monounsaturated fatty acids may lower blood cholesterol levels and may increase HDL cholesterol levels, which could be a link between olive consumption and the lower incidence of coronary heart disease. With respect to olive oil intake and cancer rate, the mechanisms for such observations are less clear.
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
Generally, lipid can be divided into five categories; fatty acids, triacylglycerols (TAGs), phospholipids, sterol lipids and sphingolipids. Fatty acids can be varied on the basis of length of carbon chain and degree of saturation. Fatty acid with no double bond in its structure is saturated fatty acids (SFAs) (e.g. butyric acid, myristic acid, palmitic acid, stearic acid, lauric acid, etc). Fatty acid having one double bond is known as monounsaturated fatty acid (MUFA) e.g. Oleic acid, erucic acid, palmitoleic acid, nervonic acid, etc and fatty acid with more than one double bond are said to be polyunsaturated fatty acid (PUFA) e.g. omega-3 fatty acid alpha linoleic acid, docosahexaenoic acid; omega-6 fatty acid-linoleic acid, gamma linoleic acid. On the basis of the carbon chain length, fatty acids can also be classified into short with less than 6 carbon atoms (e.g. acetic acid, butyric acid, etc), medium with 6–12 carbon atoms (e.g. caproic acid, lauric acid, etc), long chain fatty acid (LCFAs) with 13–20 carbon atoms and very long chain fatty acids (VLCFAs) with >20 or more carbon atoms.
Current strategies for managing intestinal failure-associated liver disease
Published in Expert Opinion on Drug Safety, 2021
Jordan D Secor, Lumeng Yu, Savas Tsikis, Scott Fligor, Mark Puder, Kathleen M Gura
Olive oils (OOs) are rich in the ω − 9 monounsaturated fatty acid, oleic acid, and the antioxidant α-tocopherol. OO has also emerged as an alternative ILE oil source. OOs contain both ω-6 and ω-3 EFAs, may preserve immune function, and potentially protect against lipid peroxidation and oxidative stress [57]. OO containing ILE are mixed with SOLE to minimize the risk of EFAD. Currently OO-based ILE is only approved for use in adults in the US. However, European pediatric experience exists [58,59]. One randomized controlled trial compared the short-term effect of an OO/SO ILE with SOLE in critically ill neonates and demonstrated no adverse effects [58]. Long-term data on the effect of OO/SO ILE on IFALD, however, are not available. Interestingly, Angsten et al reported OO/SO ILE mixed with FOLE improved outcomes by delaying the onset of IFALD [59]. However, long-term use of OO/SO combinations potentially predispose patients to EFAD as these combinations compared to SOLE, contain only 20% of the essential fatty acids.
The Effect of Added Peanut Butter on the Glycemic Response to a High–Glycemic Index Meal: A Pilot Study
Published in Journal of the American College of Nutrition, 2019
Lesley N. Lilly, Cynthia J. Heiss, Sofia F. Maragoudakis, Kelli L. Braden, Scott E. Smith
There are also indications that the type of fat consumed and the glycemic index of the carbohydrate influences the effect of fat on glycemic responses. Bozzetto et al. (23) evaluated 13 patients with type 1 diabetes consuming two series of meals, one HGI and one LGI with the same carbohydrate quantity but differing in amount and quality of fat. Saturated fatty acids (SFAs) in the form of butter, monounsaturated fatty acids (MUFAs) in the form of extra virgin olive oil, and low-fat treatments were evaluated. The study concluded that MUFAs improved postprandial insulin sensitivity and stimulated GLP-1 secretion, while SFAs decreased postprandial insulin sensitivity and slowed gastric emptying. In addition, Bozzetto et al. concluded that the glycemic index of the meal significantly influenced the glycemic response independent of type and amount of fat added. The addition of different types of fats to meals with the LGI did not influence postprandial BG response, while it did in the context of meals with an HGI. Thus, the type of fat should be taken into consideration when the meal has an HGI. In the present study, the carbohydrate consumed, two slices of white bread and 250 mL of apple juice, is an HGI carbohydrate load. According to current research, under these circumstances, the source of fat is an important predictor of glycemic response. Eighty percent of the fat in peanuts is from unsaturated fat sources (50% MUFAs and 30% polyunsaturated fatty acids [PUFAs]), so the results from the present study confirm previous studies finding that MUFAs have a beneficial effect on the postprandial rise in BG when consumed with an HGI carbohydrate load.
Related Knowledge Centers
- Atom
- Biochemistry
- Fatty Acid
- Oleic Acid
- Palmitoleic Acid
- Fat
- Carbon
- Polyunsaturated Fat
- Triglyceride
- Vaccenic Acid