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PubMed2004

Trans, saturated, and unsaturated fat in foods in the united states prior to mandatory trans-fat labeling.

On July 11, 2003, the U.S. Food and Drug Administration published a final rule amending its food-labeling regulations to require that trans FA be declared in the nutrition label of conventional foods and dietary supplements. The effective date of this final rule is January 1, 2006. This places some urgency on increasing the number and types of currently available foods for which there are trans-fat data. Compositional databases on trans fat content of food are currently limited. The purpose of this study was to determine the trans-fat content of a wide range of foods prior to the effective date of the new regulation. AOAC Official Method of Analysis 996.01 was modified for the analysis of trans fat in noncereal products. Food products for analysis were selected on the basis of market share and data from the USDA's 1994-1996 Continuing Survey of Food Intake by Individuals. Foods were purchased from local supermarkets, weighed, hydrolyzed, converted to FAME, and analyzed by GC. The results showed that trans fat (g/100 g fat) ranged from 0.0 to 48.8 in bread, cake, and related products; from 14.9 to 27.7 in margarines; from 7.7 to 35.3 in cookies and crackers; from 24.7 to 38.2 in frozen potatoes; from 0.0 to 17.1 in salty snacks; from 0.0 to 13.2 in vegetable oils and shortenings; from 0.0 to 2.2 in salad dressings and mayonnaises; and from 0.0 to 2.0 in dry breakfast cereals. Serving sizes for the foods included in this survey ranged from 12 to 161 g, and trans-fat levels ranged from 0.0 to 7.2 g/serving. The significant differences in trans-fat content in products within each food category are due to differences in the type of fats and oils used in the manufacturing processes.

Dietary Fats↗
PubMed1997

Diet-induced thermogenesis and satiety in humans after full-fat and reduced-fat meals.

Diet-induced thermogenesis was measured during and after a full-fat lunch, an identical but reduced-fat, reduced-energy lunch, and an iso-energetic reduced-fat lunch in 32 normal-weight men and women, age 35-55. Hunger and satiety were scored during and after the lunches, and their relationship to diet-induced thermogenesis was assessed. Diet-induced thermogenesis was relatively higher after the reduced-fat, reduced-energy lunch compared to the full-fat lunch (6.7% vs. 5.2%; p < 0.05). The respiratory quotients were significantly lower after the full-fat lunch than after the 2 reduced-fat lunches (p < 0.05). After the iso-energetic reduced-fat lunch, hunger scores were significantly reduced and satiety scores significantly increased (p < 0.05) until 1800 h. compared to the other 2 lunches. Satiety scores were positively related to the magnitude of diet-induced thermogenesis expressed as an absolute increase in metabolic rate during and after the meal. We conclude that hunger and satiety scores, substrate utilization, and diet-induced thermogenesis showed clear and different short-term responses to diets that differed with respect to the percentage energy from fat and/or the energy content of the meal.

Adult↗
PubMed2004

Replacing cows' with sheep's dairy fat lowers plasma cholesterol concentration in participants consuming dairy fat-rich diets.

OBJECTIVE: To determine the effects on plasma cholesterol concentration of replacing cows' dairy fat with sheep's dairy fat. DESIGN: Randomised crossover dietary intervention. SETTING: General community, Dunedin, New Zealand. SUBJECTS: Volunteer sample of 41 healthy adults with initial plasma cholesterol concentration between 4.8 and 7.8 mmol/l. INTERVENTIONS: Participants were asked to follow a self-selected low-fat background diet throughout the study to which, during each of the 2, 3-week dairy diets, they were asked to add sheep's or cows' dairy products. MAIN OUTCOME MEASURES: Energy and nutrient intakes, plasma triacylglycerol fatty acids, and plasma cholesterol. RESULTS: Energy and nutrient intakes on the sheep-dairy and cow-dairy diets were very similar, with total, saturated, monounsaturated and polyunsaturated fat contributing 34, 18-19, 9, and 3% of total energy intake, respectively. Participants consumed approximately 50 g/day of dairy fat on each diet. Replacing cows' with sheep's dairy fat led to a 0.33 (0.11-0.56, 95% CI) mmol/l decrease (6%) in plasma total cholesterol concentration, from 5.53 (0.90, s.d.) to 5.20 (0.90) mmol/l. Plasma low-density lipoprotein (LDL) cholesterol was 0.18 (0.02-0.33) mmol/l lower on the sheep-dairy diet as was the concentration of plasma high-density lipoprotein (HDL) cholesterol, 0.11 (0.02-0.20) mmol/l. The LDL to HDL cholesterol ratio at the end of the sheep-dairy diet, 2.91 (1.10), was not significantly different (P>0.05) from the cow-dairy diet, 2.73 (0.83). CONCLUSIONS: Within the context of a diet high in dairy fat (50 g/day), replacing cows' milk fat with sheep's milk fat leads to a small reduction in plasma cholesterol concentration, but no change in the ratio of LDL to HDL cholesterol.

Adult↗
PubMed2001

Moderate dietary fat consumption as a risk factor for ischemic heart disease in a population with a low fat intake: a case-control study in Korean men.

BACKGROUND: Dietary fat intake is associated with the incidence of ischemic heart disease (IHD) in Western countries. In populations in which both the average dietary fat consumption and the incidence of IHD are lower than in Western countries, the association of dietary fat intake with IHD incidence remains unknown. OBJECTIVE: We conducted a case-control study to examine the association of dietary fat with IHD incidence in Korean men. DESIGN: The case group consisted of 108 patients with electrocardiogram-confirmed myocardial infarction or angiographically confirmed (> or =50% stenosis) IHD who were admitted to a university teaching hospital in Seoul, Republic of Korea. The controls were 142 age-matched patients admitted to the departments of ophthalmology and orthopedic surgery at the same hospital. Dietary fat intake was assessed by a nutritionist using a semiquantitative food-frequency questionnaire. Body mass index (BMI), cigarette use, alcohol intake, exercise, and history of disease were determined during an interview and examination. RESULTS: In a univariate analysis, the mean percentages of energy from total fat, saturated fatty acids, and monounsaturated fatty acids were significantly higher in the cases than in the controls. BMI, smoking, and a history of hypertension were associated with the occurrence of IHD. In multiple logistic analyses, total fat intake was a significant risk factor (odds ratio: 1.08 for 1% of energy intake; 95% CI: 1.02, 1.14) after adjustment for BMI and smoking. CONCLUSION: In a population with a relatively low fat intake (19% of energy intake), a moderate increase in total fat intake may be a risk factor for IHD.

Alcohol Drinking↗
PubMed2004

Effects of a low-fat diet compared with those of a high-monounsaturated fat diet on body weight, plasma lipids and lipoproteins, and glycemic control in type 2 diabetes.

BACKGROUND: An important therapeutic goal for patients with type 2 diabetes is weight loss, which improves metabolic abnormalities. Ad libitum low-fat diets cause weight loss in nondiabetic populations. Compared with diets higher in monounsaturated fat, however, eucaloric low-fat diets may increase plasma triacylglycerol concentrations and worsen glycemic control in persons with type 2 diabetes. OBJECTIVE: We investigated whether, in type 2 diabetes patients, an ad libitum low-fat diet would cause greater weight loss than would a high-monounsaturated fat diet and would do this without increasing plasma triacylglycerol concentrations or worsening glycemic control. DESIGN: Eleven patients with type 2 diabetes were randomly assigned to receive an ad libitum low-fat, high-carbohydrate diet or a high-monounsaturated fat diet, each for 6 wk. The diets offered contained 125% of the estimated energy requirement to allow self-selection of food quantity. The response variables were body weight; fasting plasma lipid, lipoprotein, glucose, glycated hemoglobin A(1c), and fructosamine concentrations; insulin sensitivity; and glucose disposal. RESULTS: Body weight decreased significantly (1.53 kg; P < 0.001) only with the low-fat diet. Plasma total, LDL-, and HDL-cholesterol concentrations tended to decrease during both diets. There were no interaction effects between diet and the lipid profile response over time. Plasma triacylglycerol concentrations, glycemic control, and insulin sensitivity did not differ significantly between the 2 diets. CONCLUSION: Contrary to expectations, the ad libitum, low-fat, high-fiber diet promoted weight loss in patients with type 2 diabetes without causing unfavorable alterations in plasma lipids or glycemic control.

Blood Glucose↗
PubMed2001

Low fat and high monounsaturated fat diets decrease human low density lipoprotein oxidative susceptibility in vitro.

Oxidative modification of low density lipoprotein (LDL) is thought to play an important role in the development of atherosclerosis. Some studies have found that LDL enriched in monounsaturated fatty acids (MUFA) are less susceptible to oxidation than LDL enriched in polyunsaturated fatty acids (PUFA). A high MUFA diet is an alternative to a lower-fat blood cholesterol-lowering diet. Less is known about the effects of high MUFA versus lower-fat blood cholesterol-lowering diets on LDL oxidative susceptibility. The present study was designed to evaluate the effects of men and women consuming diets high in MUFA (peanuts plus peanut butter, peanut oil and olive oil) on LDL oxidative susceptibility, and to compare these effects with those of a Step II blood cholesterol-lowering diet. A randomized, double-blind, five-period crossover design (n = 20) was used to study the effects of the following diets on LDL-oxidation: average American [35% fat, 15% saturated fatty acids (SFA)], Step II (25% fat, 7% SFA), olive oil (35% fat, 7% SFA), peanut oil (35% fat, 7% SFA) and peanuts plus peanut butter (35% fat, 8% SFA). The average American diet resulted in the shortest lag time (57 +/- 6 min) for LDL oxidized ex vivo, whereas the Step II, olive oil and peanuts plus peanut butter diets resulted in a lag time of 66 +/- 6 min (P < or = 0.1). The slower rate of oxidation [nmol dienes/(min x mg LDL protein)] observed when subjects consumed the olive oil diet (24 +/- 2) versus the average American (28 +/- 2), peanut oil (28 +/- 2) and peanuts plus peanut butter diets (29 +/- 2; P < or = 0.05) was associated with a lower LDL PUFA content. The results of this study suggest that lower-fat and higher-fat blood cholesterol-lowering diets high in MUFA have similar effects on LDL oxidative resistance. In addition, our results suggest that different high MUFA sources varying in the ratio of MUFA to PUFA can be incorporated into a high MUFA diet without increasing the susceptibility of LDL to oxidation.

Coronary Disease↗
PubMed2006

[Effect of different post-weaning dietary compositions on body fat content and hormone-sensitive lipase gene expression in rats fed with high-fat diet].

OBJECTIVE: To study the effects of different postweaning dietary compositions on body fat content and hormone-sensitive lipase (HSL) gene expression in rats fed a high-fat diet. METHODS: Male Wistar rats weaned on 24 days were randomly divided into A, B, C, D groups and were fed on high carbohydrate, high protein, high unsaturated fatty acid and high saturated fatty acid diet respectively. After 3 weeks, all rats were assigned to basic diet for two weeks, then rats from A group were randomly divided into A1 and A2 subgroups. A1 subgroup was fed on basic diet continuously. A2 subgroup and B, C and D groups were assigned to high-fat diet for six weeks. Eight rats from each group were sacrificed at the end of different treatments to detect body weight, body fat content and blood glucose level. RT-PCR was used to determine the gene expression of hormone-sensitive lipase in white adipose tissue. RESULTS: Body weight, body fat content and blood glucose level in C group were significantly lower than those in A2 subgroup on 11 weeks (P < 0.05). The body weight, body fat content in B2 group were significantly lower than those in A2 subgroup (P < 0.05), but blood glucose level was higher than A2 subgroup on 11 weeks (P > 0.05). The body weight in D group was significantly lower than that in A2 subgroup (P < 0.05), but body fat content and blood glucose level were not significantly lower than A2 subgroup on 11 weeks (P > 0.05). The expression of HSL in B2 and C group was higher on 9 weeks and 11 weeks respectively. The HSL mRNA levels in all groups on 3 weeks were similar to that on 11 weeks. CONCLUSION: Feeding on high unsaturated-fatty acid diet after weaning may significantly reduce the body weight, body fat content, improve the abnormal blood glucose level in rats induced by high-fat diet. It was suggested that the high unsaturated-fatty acid diet can be reasonable for weaned rats and gene expression regulation may be involved in programming later obesity by early nutrition.

Adipose Tissue↗
PubMed2004

Effects of an ad libitum low-fat, high-carbohydrate diet on body weight, body composition, and fat distribution in older men and women: a randomized controlled trial.

BACKGROUND: The efficacy of ad libitum low-fat diets in reducing body weight and fat in overweight and obese adults remains controversial. METHODS: We examined the effect of a 12-week low-fat, high-complex carbohydrate diet alone (HI-CHO) and in combination with aerobic exercise training (HI-CHO + EX) on body weight and composition in 34 individuals with impaired glucose tolerance (20 women and 14 men; mean +/- SEM age, 66 +/- 1 years). Participants were randomly assigned to a control diet (41% fat, 14% protein, 45% carbohydrates, and 7 g of fiber per 1000 kcal), a HI-CHO diet (18% fat, 19% protein, 63% carbohydrates, and 26 g of fiber per 1000 kcal), or a HI-CHO diet plus endurance exercise 4 d/wk, 45 min/d, at 80% peak oxygen consumption (HI-CHO + EX). Participants were provided 150% of estimated energy needs and were instructed to consume food ad libitum. Total food intake, body composition, resting metabolic rate, and substrate oxidation were measured. RESULTS: There was no significant difference in total food intake among the 3 groups and no change in energy intake over time. The HI-CHO + EX and HI-CHO groups lost more body weight (-4.8 +/- 0.9 kg [P=.003] and -3.2 +/- 1.2 kg [P=.02]) and a higher percentage of body fat (-3.5% +/- 0.7% [P=.01] and -2.2% +/- 1.2% [P=.049]) than controls (-0.1 +/- 0.6 kg and 0.2% +/- 0.6%). In addition, thigh fat area decreased in the HI-CHO (P=.003) and HI-CHO + EX (P<.001) groups compared with controls. High carbohydrate intake and weight loss did not result in a decreased resting metabolic rate or reduced fat oxidation. CONCLUSION: A high-carbohydrate diet consumed ad libitum, with no attempt at energy restriction or change in energy intake, results in losses of body weight and body fat in older men and women.

Aged↗
PubMed2000

Interrelationship between food availability, fat body, and ovarian cycles in the frog, Rana tigrina, with a discussion on the role of fat body in anuran reproduction.

Long-term experiments were conducted to study the progression of vitellogenic cycles in Rana tigrina (an annual breeder) having different foraging backgrounds and held under conditions of weekly or daily food supply and in presence or absence of abdominal fat bodies. They were autopsied in June to assess fecundity. In nature an adult R. tigrina produces on an average 4,000 eggs/100 g body mass (b.m.) And spawns in June-July following monsoon rains. Weekly feeding from July to next breeding season, June resulted in a significant decrease in both fecundity (1700 eggs/100 g body b.m.) And mean size of eggs, compared to well-fed or wild-caught frogs. The abdominal fat bodies were barely seen in frogs fed weekly throughout, whereas in frogs fed weekly from July-December but daily from January onwards, the fat bodies became noticeable (1% of b.m.) And number and mean size of eggs increased significantly over those fed weekly throughout. Frogs captured in January possessed enlarged fat bodies (5% of b.m.), depicting a good foraging history. Maintenance of these frogs on a weekly feeding regimen led to an exhaustion of fat stores. They produced less number of eggs (2, 000/100 g b.m.) As compared to wild frogs but of normal size, whereas daily feeding slowed down a depletion of fat body mass and also significantly increased fecundity (3,000/100 g b.m.) Over the weekly fed individuals. Sham operation or fat body ablation in October or February had no significant effect on total fecundity per se (3,000-3,500 eggs/100 g b.m.) Compared to that of wild-caught frogs. However, eggs were significantly smaller due to fat body ablation despite daily feeding. The study shows that food abundance/fat bodies influence egg size and number in R. tigrina and that a direct or indirect functional relationship exists between fat body and ovarian cycles that are characteristically inverse to each other. J. Exp. Zool. 286:487-493, 2000.

Animals↗
PubMed2001

Correlation between a liking for fat-rich foods and body fatness in adult Japanese: a gender difference.

The aim of the present study was to test the hypothesis that Japanese adults who like fat-rich foods have more body fatness and higher serum lipid levels than those who do not. The subjects were 540 male and 492 female workers under 41 years of age. A self-administered questionnaire determined four levels of liking for fat-rich foods. Anthropometric measurements were employed yielding body mass index (BMI), waist to hip circumference ratio (WHR), and skinfold thickness. Anthropometric values were compared among the levels of liking for fat-rich foods using analysis of covariance. For males, a liking for fat-rich foods was associated with BMI, WHR, whole-body skinfold thickness, and abdominal skinfold thickness (p<0.0001). In particular, those who like fat-rich foods "quite a bit" or "very much" showed significantly higher values than those who answered "no" or "a little". Multiple regression analysis showed that a liking for fat-rich foods explains 7-9% of the variation in the anthropometric indices, even when other lifestyles were taken into account. For females, such findings were not evident. There is a gender difference in the association between a liking for fat-rich foods and body fatness. The difference may be due to a female-specific attitude toward high-calorie foods.

Adipose Tissue↗
PubMed1990

Dietary fat and cancer: consistency of the epidemiologic data, and disease prevention that may follow from a practical reduction in fat consumption.

International variations and national time trends in disease rates suggest major associations between dietary fat and several important cancers. In contrast, case-control and cohort studies of dietary fat in relation to the same cancers generally report weak associations, or have failed to detect any association with fat intake. This study was undertaken in an attempt to understand the apparent discrepancy between these observations. The results provide an insight into the magnitude of cancer risk reduction that may follow from a practical reduction in dietary fat. Regression analyses of international variations in cancer incidence rates were used to estimate relative risks (RR) as a function of fat intakes for both males and females. These analyses focused on cancers of the breast, colon, rectum, ovary, and endometrium in females, and colon, rectum, and prostate cancers in males. Ages 55-69 and 30-44 were considered in order to compare RR estimates between an older and younger age group, and between post- and pre-menopausal women. Corresponding RR estimates were also calculated, based on the regression of changes in disease rates from the mid-1960s to 1980 on changes in dietary fat, using data from several countries. A strong degree of consistency with the RR estimates from international comparisons was observed. The international regression analyses were also used to project changes in cancer rates among Japanese migrants to the United States. A high level of consistency with the observed disease-rate changes was noted. Similarly, the international data analyses were used to project RRs for the fat intake categories used in specific case-control and cohort studies, while acknowledging measurement error in individual dietary assessment. Although certain exceptions are noted, considerable consistency was found between the aggregate and analytic data results, leaving open the strong possibility that a practical reduction in dietary fat could result in a major reduction in the incidence of several prominent cancers in the United States and in other nations having high fat consumption.

Adult↗
PubMed1993

The postingestive consequences of fat condition preferences for flavors associated with high dietary fat.

To investigate whether children acquire conditioned preferences for flavors associated with high dietary fat content, 27 3- and 4-year-old children participated in a series of 12 conditioning or mere exposure sessions. Following an overnight fast, children who participated in conditioning trials consumed fixed quantities of a flavored yogurt drink that on half the days was high in fat and energy (954 kJ, 18 g fat/150 g serving) or contained no fat (277 kJ, 0 g fat/150 g serving). Children in the conditioning group consumed 150 g servings, children in the mere exposure group tasted 16 g or less of these same stimuli. Preferences were assessed before and after conditioning when the children were hungry and also postconditioning when the children were satiated. Results provided evidence for conditioned preferences based on the postingestive consequences of dietary fat. Children in the conditioning group learned to prefer the high-density paired flavor over the low-density paired flavor, and increased their preference for the high-density paired flavor from pre- to postconditioning. Children in the mere exposure group showed positive shifts in preference for both the fat-free and the high-fat paired flavors. In the conditioning group, preferences for the high-fat flavor was depressed by satiety, whereas the preference of the mere exposure group did not vary with hunger state. Conditioned flavor preferences, based on the postingestive consequences of fat intake, may contribute to children's preferences for foods high in dietary fat.

Association Learning↗
PubMed1992

Oxidative DNA damage levels in rats fed low-fat, high-fat, or calorie-restricted diets.

Increased fat and caloric content of the diet has been associated with increased mammary tumor incidence. The dietary modulation of cellular redox state may be one mechanism behind this association. We have examined the effects of changes in dietary fat and caloric intake on the levels of 5-hydroxymethyluracil in DNA from rat liver and mammary gland. Female Fischer 344 rats, 40 days old, were maintained on 3% (low-fat), 5% (control), or 20% (high-fat) corn oil diets for 2 weeks. A fourth group of rats had the same daily fat intake as the control group, but total caloric intake was restricted by 40%. As a measure of oxidative DNA damage, 5-hydroxymethyluracil levels were measured in the DNA extracted from liver and mammary gland by gas chromatography-mass spectrometry. 5-Hydroxymethyluracil levels in the liver DNA of the low-fat, high-fat, and calorie-restricted groups were decreased relative to that of control, but the only significant decrease was in the calorie-restricted group (p less than 0.01). In the mammary gland DNA, statistically significant decreases in damage were found in each group relative to control (p less than 0.05). The relationship between fat in the diet and oxidative stress is thus complex. These results show that changes in dietary intake of both fat and calories can modulate oxidative DNA damage levels, and the effect of diet was more clearly evident in the DNA from mammary gland than in DNA from liver.

Animals↗
PubMed1988

The effect of dietary fish oils on eicosanoid biosynthesis in peritoneal macrophages is influenced by both dietary N-6 polyunsaturated fats and total dietary fat.

Recent research has implicated dietary fish oils in the reduction of eicosanoids formed from arachidonic acid and amelioration of chronic diseases such as coronary heart disease, atherosclerosis and inflammation. Feeding studies were conducted to determine if the efficacy of dietary n-3 polyunsaturated fatty acids (PUFA) from fish oils was influenced by the quantity of n-6 polyunsaturated fatty acids and the total level of fat in the diet. Groups of mice were fed diets composed of 5 and 20% total fat with varying proportions of linoleic acid as a source of n-6 PUFA. Menhaden oil as a source of n-3 PUFA was fed at two levels of n-6 at each level of total fat. Eicosanoid biosynthesis was stimulated and assayed in the mouse peritoneum using zymosan as an inflammatory stimulus. Production of LTE4 and PGE2 was enhanced by increasing n-6 PUFA in the diet at both levels of total fat. High dietary fat significantly suppressed leukotriene (LT) synthesis. Dietary menhaden oil reduced LTE4 and PGE2 synthesis at both levels of dietary n-6 in the low fat study. In animals on 20% dietary fat menhaden oil significantly reduced LT synthesis only at a relatively low dietary n-6 PUFA. On a high n-6 PUFA high fat diets, menhaden oil did not significant affect LTE4 synthesis in response to zymosan stimulation. The results suggest that the effectiveness of fish oils in reducing eicosanoids in response to specific stimulation is influenced by the level of n-6 and the total quantity of fat in the diet.

Animals↗
PubMed2005

Isocaloric substitution of plant sterol-enriched fat spread for carbohydrate-rich foods in a low-fat, fibre-rich diet decreases plasma low-density lipoprotein cholesterol and increases high-density lipoprotein concentrations.

BACKGROUND AND AIM: The aim of the study was to determine the effects on plasma cholesterol of replacing a plant sterol-enriched fat spread with carbohydrate-rich foods relative to a diet high in saturated fat. METHODS AND RESULTS: Twenty-nine men and women, from the general community, with mean age (SD) 48 (14)y, body mass index 29.0 (6.2)kg/m(2), and plasma total cholesterol concentration 6.48 (0.97)mmol/L completed the randomised, crossover dietary intervention. There were three diets: New Zealand diet (NZ diet) high in total (34%kJ) and saturated (15%kJ) fat, a cholesterol-lowering fibre-rich diet reduced in total (30%kJ) and saturated fat (8%kJ) but including a plant sterol spread (PS diet), and the same cholesterol-lowering diet with the plant sterol spread isocalorically replaced with carbohydrate (CHO diet); total fat, 26%kJ; saturated fat 7%kJ. All foods were provided and each diet was followed for four weeks. Mean (SD) plasma low-density lipoprotein cholesterol concentration declined from 4.68 (0.91)mmol/L on the high saturated fat diet to 4.12 (0.83)mmol/L (P<0.001) on the carbohydrate diet and 3.76 (0.84)mmol/L (P<0.001) on the plant sterol diet. The 20% decrease on the plant sterol diet was significantly greater (P<0.001) than the 12% decrease on the carbohydrate diet. Relative to the NZ diet, mean (95% CI) plasma high-density lipoprotein cholesterol concentration changed by -0.11 (-0.16, -0.06)mmol/L on the CHO diet but was not different at the end of the PS diet, -0.03 (-0.09, 0.02). CONCLUSION: Including a plant sterol-enriched fat spread in a cholesterol-lowering diet produces a more favourable plasma lipid profile than the same diet made lower in total and saturated fat by replacing the spread with carbohydrate-rich foods.

Adult↗
PubMed2005

Effects of alternations (10 days) of high-fat with normal diet on liver lipid infiltration, fat gain, and plasma metabolic profile in rats.

The purpose of the present study was to test the hypothesis that short-term alternations of high-fat with normal chow feeding result in higher fat accumulation in liver than continuous intake of the same high-fat diet. Male Sprague-Dawley rats (7 weeks of age) were divided into 3 groups according to diet composition: standard chow (SD; 12,5% kcal as fat), high-fat (HF; 42% kcal as fat), and food cycles (FC) consisting of 10-day alternations between HF and SD diets beginning with the high-fat diet. Rats in each of these 3 groups were sacrificed after 10, 30, and 50 days (n = 10 rats/sub-groups). Energy intake, body weight, liver and muscle relative weights were not significantly (P > 0.05) different between FC- and HF-fed rats. Using the total energy intake for the 50-day period, it was calculated that approximately 30% less calories as fat was ingested in the FC- compared to the HF-fed rats. In spite of this, liver lipid infiltration as well as fat accretion in abdominal adipose tissues were increased (P < 0.01) similarly in FC- and HF-fed rats. Plasma FFA and insulin levels depicted strong tendencies (P < 0.07) to be higher in FC- than in continuous HF-fed rats at the end of the 50-day period. These results indicate that, despite a 30% reduction in ingested lipids, alternations of HF with normal chow diet compared to the continuous hyperlipidic diet caused the same level of infiltration of lipids in the liver and in the abdominal adipose tissues and, to a certain extent, may even result in a larger deterioration of the metabolic profile.

Adipose Tissue↗
PubMedDate not supplied

Photoperiod, but not a high-fat diet, alters body fat in Shaw's jird.

Many animal species living in temperate zones show annual body fat cycles. In an apparent regulation of total body fat, species showing naturally occurring decreases in adiposity in the fall (e.g., meadow voles and Siberian hamsters) are resistant to high-fat diet (HFD)-induced obesity in short, "winter-like" days (SDs), and in long, "summer-like" days (LDs) at their peak adiposity. SD-exposed Shaw's jirds (Meriones shawi) show SD-induced decreases in body fat; therefore, we predicted they also would be resistant to HFD-induced obesity. Male jirds were fed a standard chow diet or a HFD, and half of each group was exposed to LDs or SDs. SD-exposed jirds significantly decreased their carcass lipid content and testes mass compared with LD controls, but not body or WAT pad masses. HFD feeding in either photoperiod did not affect any of these measures, nor did it trigger overeating. Thus, it appears disadvantageous for this, and other species, that exhibit body fat peaks in the LDs of summer and nadirs in the SDs of winter, to fatten further or dampen their body fat losses, respectively, whereas species that exhibit body fat nadirs in the LDs of summer and peaks in the SDs of winter do become fat in LDs, and even fatter in SDs, when fed a HFD (e.g., Syrian hamsters). This dichotomous separation of HFD-induced body fat responses to HFD feeding among species showing opposite seasonal lipid mass peaks and nadirs may prove useful in understanding resistance or susceptibility to HFD-induced obesity, especially because they are naturally occurring.

Adipose Tissue↗
PubMed2001

Supercritical fluid extraction of fat from ground beef: effects of water on gravimetric and GC-FAME fat determinations.

This study investigated the supercritical carbon dioxide (SC-CO(2)) extraction of fat from ground beef and the effects of several factors on the gravimetric determination of fat. The use of ethanol modifier with the SC-CO(2) was not necessary for efficient fat extraction; however, the ethanol did increase the coextraction of water. This coextraction of water caused a significant overestimation of gravimetric fat. Oven-drying ground beef samples prior to extraction inhibited the subsequent extraction of fat, whereas oven-drying the extract after collection decreased the subsequent gas chromatographic fatty acid methyl ester (GC-FAME) fat determination. None of the drying agents tested were able to completely prevent the coextraction of water, and silica gel and molecular sieves inhibited the complete extraction of fat. Measurements of collection vial mass indicated that CO(2) extraction/collection causes an initial increase in mass due to the density of CO(2) (relative to displaced air) followed by a decrease in vial mass due to the removal of adsorbed water from the collection vial. Microwave-drying of the empty collection vials removes approximately 3 mg of adsorbed water, approximately 15-20 min is required for readsorption of the displaced water. For collection vials containing collected fat, microwave-drying effectively removed coextracted water, and the vials reached equilibration after approximately 10-15 min. Silanizing collection vials did not significantly affect weight loss during microwave-drying. SC-CO(2) can be used to accurately determine fat gravimetrically for ground beef, and the presented method can also be followed by GC-FAME analysis to provide specific fatty acid information as well.

Animals↗