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PubMed2001

Relationship of dietary fat to age-related maculopathy in the Third National Health and Nutrition Examination Survey.

OBJECTIVE: To evaluate the associations between dietary fat and age-related maculopathy (ARM) in persons 40 years or older who participated in the Third National Health and Nutrition Examination Survey. METHODS: We used a single, nonmydriatic, fundus photograph of 1 eye to ascertain ARM status in 7883 of 11 448 survey participants. Intake of fat was estimated from 24-hour recall, and specific sources of dietary fat were estimated from responses to food frequency questionnaires. Logistic regression was used to compute odds ratios (ORs) and 95% confidence intervals (CIs) that accounted for complex survey design, nonresponse, and potential risk factors for ARM (age, smoking, race, sex, body mass index, history of cardiovascular disease or hypertension, eye color, and sedentary lifestyle). Persons aged 40 to 79 years (n = 7405) were included in analyses for early ARM (n = 644); those 60 years or older (n = 4294) were included in analyses for late ARM (n = 53). RESULTS: After adjustment for age, race, eye color, and sedentary lifestyle, OR for early ARM was 1.4 (95% CI, 0.9-2.2; P for trend,.10) among persons in high vs low quintiles of total fat intake (percentage of total energy). Associations for specific types of fatty acids (as percentages of caloric intake) were in the same direction and unrelated to ARM. The OR for late ARM was 0.7 (95% CI, 0.2-2.6; P for trend,.60) in persons 60 years or older. Further adjustments for other potential confounders did not significantly affect the ORs. CONCLUSION: Age-related maculopathy was not significantly associated with dietary fat in this large cross-sectional survey.

Adult↗
PubMed2006

Comparison of two nutrition education approaches to reduce dietary fat intake and serum lipids reveals registered dietitians are effective at disseminating information regardless of the educational approach.

OBJECTIVE: The purpose of this study was to compare an educational approach based on the Stages of Change Model with usual care education in reducing dietary fat intake and serum lipids in individuals with hyperlipidemia. DESIGN: A 40-week randomized control study was conducted. Four education sessions were provided on an outpatient basis during a 1-month period with follow-up every 6 weeks. PARTICIPANTS: The sample consisted of 141 men and women with hyperlipidemia (mean age 50+/-11 years and a mean body mass index of 30+/-6) randomly assigned to one of two education interventions. INTERVENTION: The stages of change group was provided with tailored dietary activities based on their readiness to change to reduce dietary fat intake. Dietary information and activities for the usual care program were developed for those individuals ready to make a change in their diets. MAIN OUTCOME MEASURES: Serum lipids, anthropometric measures, readiness to change, dietary intake, and exercise data were assessed at baseline, 4, 16, 28, and 40 weeks. STATISTICAL ANALYSES: A repeated measures analysis of variance was used to compare differences between groups across time. RESULTS: Total cholesterol, low-density lipoprotein cholesterol, and body weight decreased significantly at 4 weeks (P<0.05) for both groups and were sustained over time, with no differences between the groups. CONCLUSIONS: The stages of change education approach was not more effective than the usual care education approach in decreasing dietary fat intake and serum lipids in a classroom setting.

Adult↗
PubMed1973

Effect of dietary fat on pancreatic lipase levels in the rat.

The effect of dietary fat on levels of lipase and other enzymes in rat pancreas has been studied. It was possible to raise levels of lipase in animals by supplementing their commercial chow diet with added fat or by raising the level of fat in semipurified diets from 4% to 22%. Pancreatic amylase levels decreased in rats fed the high fat diets, whereas levels of chymotrypsinogen and trypsinogen were unaffected. The type of carbohydrate in the semipurified diets made no difference. Thus, the levels of enzymes in rats fed dextrose-containing diets or cornstarch-containing diets were similar. On the basis of the present data, and results of others, it would appear that levels of pancreatic lipase are increased when the fat content of the diet is raised from about 5% to 15-22%, but that little or no additional increase in lipase levels can be attained by any further increase in the amount of dietary fat.

Administration, Oral↗
PubMed1999

A clinical trial to selectively change dietary fat and/or energy intake in women: the Women's Diet Study.

Dietary fat and energy intake have been implicated in breast cancer etiology. To examine the relative importance of these dietary factors on markers of cancer risk in women, we designed an intervention trial to selectively decrease fat and/or energy intake in free-living, premenopausal women who were somewhat overweight. The study used a 2 x 2 factorial design to evaluate the independent and interactive effects of dietary fat and energy. The diets were nonintervention, low fat (15% of energy from fat, maintenance of energy intake), low energy (25% energy reduction), and combination low fat and low energy. We utilized an individualized counseling approach with self-selection of foods. Women on the low-fat and combination diets were asked to meet given daily goals for fat grams and food group exchanges, while women on the low-energy diet used only food group exchanges. Of the 113 premenopausal women randomized who were eligible for analysis, 43% were African-American. A total of 88 women completed the 12-week program, and adherence to the dietary goals was similar in both racial groups. Women on the low-fat diet were able to reduce dietary fat intake to 19% of energy by 4 weeks and to 17% by 12 weeks with a slight decrease in energy intake. Women on the low-energy diet met their energy reduction goals by four weeks while maintaining percentage of energy from fat. Women on the combination diet largely met their goals by four weeks as well. These data indicate that it is possible to selectively manipulate dietary fat and energy intake in women over a short period of time, which makes clinical studies on the relative effects of these two dietary variables on cancer risk biomarkers readily feasible.

Adult↗
PubMed1983

The effect of dietary fat on bile salt synthesis in rat liver.

The effect of dietary fat on conjugated cholic, chenodeoxycholic and tauro-beta-muricholic acid synthesis was studied using hepatocytes isolated from rats given a low-fat diet, or a low-fat diet mixed with 10% olive oil or 10% corn oil. The rats were totally biliary drained for 48 h prior to preparation of the cells in order to raise bile salt synthesis to a level which was measurable by radioimmunoassay. Synthesis of both conjugated cholic and chenodeoxycholic acid was raised in hepatocytes from rats given a fat supplement (either corn oil or olive oil) in the diet as compared to that in cells from low-fat-fed animals. Tauro-beta-muricholic acid synthesis, however, was unaffected by corn oil feeding. Production of conjugated cholic acid was increased to a greater extent when rats were given olive oil as opposed to corn oil, but these differences were not statistically significant. The conjugated cholic, chenodeoxycholic, and tauro-beta-muricholic acid and cholesterol content of bile collected at 2-h intervals during the biliary drainage of the same groups of rats was also determined. The pool size of both conjugated cholic and chenodeoxycholic acid in the enterohepatic circulation was found to be significantly decreased in rats given olive oil as compared to those given corn oil or the low-fat diet only. The pool size of tauro-beta-muricholic acid was also decreased in the olive oil-fed rats compared to the other two groups, but this difference was not statistically significant. After the pool had been drained out, animals which had received fat in the diet secreted more conjugated cholic and chenodeoxycholic acid into the bile than rats which had received the low-fat diet only. This effect was more marked when the fat given was olive oil rather than corn oil. Secretion of tauro-beta-muricholic acid into bile at this stage of biliary drainage was not changed by dietary fat supplements. Biliary cholesterol excretion was also increased in rats on diets containing 10% fat, with olive oil again having a greater effect than corn oil. The results show that supplementing the diet with fat leads to increased synthesis of conjugated cholic and chenodeoxycholic acids and biliary cholesterol secretion in the rat. The relatively more saturated fat, olive oil (85% oleate), gave a consistently larger increase than the more unsaturated, corn oil (50% linoleate), but the type of fat appeared less important than the presence of fat in the diet.

Animals↗
PubMed1992

Sex and dietary fat modulate hepatic prostaglandin F2 alpha in F344/N rats.

The study was designed to determine whether sex and fat calories altered hepatic prostaglandin (PG) F2 alpha status; a factor which may reflect susceptibility to cancer development. For 4 weeks, groups of 8 male and 8 female F344/N rats were fed diets with 9% of energy (en%) from linoleate and 15.5, 20, 30 or 40 en% fat. Females had greater hepatic stearate, arachidonate and PGF2 alpha whereas males had greater hepatic myristate, palmitate and oleate. Females also had greater plasma stearate levels. Greater hepatic arachidonate may have stimulated PG production in females. Hepatic oleate increased and hepatic palmitate decreased with increasing en% fat (p < 0.05). Hepatic stearate was greater and hepatic linoleate less when 40 en% fat was fed compared with other levels of dietary fat (p < 0.05). Plasma oleate was greater at 30 or 40 en% fat than at lower levels of fat, whereas plasma linoleate was less at 40 en% than at 15.5% en% fat. The ability of a 30 en% fat diet, containing equal proportions of linoleate and oleate, to suppress hepatic PG production may be related to the effects of dietary fat content and composition on plasma fatty acid profiles. Because suppressed PG production has been linked with suppression of cancer development, dietary recommendations to consume 30 en% fat with a P:M ratio of 1:1 may be cancer-protective.

Animals↗
PubMed2002

Influence of dietary fatty acids composition, level of dietary fat and feeding period on some parameters of androgen metabolism in male rats.

The aim of the present study was to determine the effect of the composition of dietary fatty acids, the duration of feeding period and dietary fat level on androgen metabolism in male rats. One hundred and twelve Wistar rats were divided into 18 groups which were fed three diets containing different types of fat (rapeseed [R], palm [P] and fish [F] oil) at either normal fat level (w/w; 5%) or high fat level (20%) during one, three or six weeks. Blood plasma level of androgen (testosterone+dihydrotestosterone) and testicular activity of 17beta-hydroxysteroid dehydrogenase (17beta-HSD) were investigated. In addition, androgen content in cytosol of the heart, the target organ, was measured. Androgen concentration in both blood plasma and heart cytosol extracts was measured by radioimmunoassay. The activity of 17Beta-HSD was expressed as a conversion of [3H]androstendione to [3H]testosterone in soluble fraction of gonadal homogenates. Plasma androgen concentration was influenced by a type of dietary fat (p<0.05). The highest plasma level of androgen was observed in animals fed R diets rich in unsaturated fatty acids. Significantly lower androgen concentration was demonstrated in rats fed P diets rich in saturated fatty acids. Only the feeding period factor significantly influenced androgen content in cytosol fraction of heart muscle cells (p<0.01). A positive correlation was found between plasma androgen concentration in plasma and cytosol fraction of the heart muscle cells (r=0.63, p<0.001). The feeding period (p<0.001) and dietary fat type (p<0.05) significantly affected the activity of 17beta-HSD. The least 17beta-HSD activity was observed in animals consuming the P-20% diet for six weeks. In summary, dietary fat type and feeding period, but not fat level, significantly affected both testosterone production and testosterone uptake by the target organ in male rats. It was found that a rapeseed diet rich in unsaturated fatty acids stimulated the testicular function in rats.

17-Hydroxysteroid Dehydrogenases↗
PubMed1994

The effects of different dietary fats and cholesterol on serum lipoprotein concentrations in hamsters.

(i) We have studied the effect of dietary cholesterol and fat on lipoprotein concentrations in the male Golden Syrian hamster. (ii) On a low fat diet, dietary cholesterol increased the cholesterol concentration in all the major serum lipoprotein fractions. It also increased the storage of cholesterol ester in the liver. (iii) In the absence of added dietary cholesterol, additional dietary fat had little influence on serum or hepatic cholesterol concentrations, and this is irrespective of the nature of the dietary fat. (iv) In the presence of 0.12% (w/w) cholesterol, lard (rich in saturated fatty acids) increased serum VLDL cholesterol and triacylglycerol concentrations. By contrast, olive oil (rich in oleic acid) had no effect on VLDL lipid concentrations and sunflower oil, rich linoleic acid, reduced them. (v) Lard also increased serum LDL cholesterol concentrations in cholesterol-fed animals. Olive oil reduced LDL cholesterol concentrations and sunflower oil had no effect. (vi) In cholesterol-fed animals, lard had no effect on the hepatic cholesterol ester concentration, while both olive and sunflower oil increased it. This increase was significantly higher in olive oil-fed hamsters compared to those fed sunflower oil. (vii) Thus, in this species, the primary effects of dietary fat on lipoprotein metabolism appear to represent a modulation of the effects of dietary cholesterol. In cholesterol-fed hamsters we confirm the hypercholesterolaemic effects of saturated fatty acids and highlight important differences in the effects of mono- and poly-unsaturated fatty acids on lipoprotein metabolism.

Animals↗
PubMed2003

Effects of dietary fat quantity and composition on fasting and postprandial levels of coagulation factor VII and serum choline-containing phospholipids.

Dietary fat influences plasma levels of coagulation factor VII (FVII) and serum phospholipids (PL). It is, however, unknown if the fat-mediated changes in FVII are linked to PL. The present study aimed to investigate the effects of dietary fat on fasting and postprandial levels of activated FVII (FVIIa), FVII coagulant activity (FVIIc), FVII protein (FVIIag) and choline-containing PL (PC). In a randomized single-blinded crossover-designed study a high-fat diet (HSAFA), a low-fat diet (LSAFA), both rich in saturated fatty acids, and a high-fat diet rich in unsaturated fatty acids (HUFA) were consumed for 3 weeks. Twenty-five healthy females, in which postprandial responses were studied in a subset of twelve, were included. The HSAFA diet resulted in higher levels of fasting FVIIa and PC compared with the LSAFA and the HUFA diets (all comparisons P< or =0.01). The fasting PC levels after the LSAFA diet were also higher than after the HUFA diet (P<0.001). Postprandial levels of FVIIa and PC were highest on the HSAFA diet and different from LSAFA and HUFA (all comparisons P< or =0.05). Postprandial FVIIa was higher on the HUFA compared with the LSAFA diet (P<0.03), whereas the HUFA diet resulted in lower postprandial levels of PC than the LSAFA diet (P<0.001). Significant correlations between fasting levels of PC and FVIIc were found on all diets, whereas FVIIag was correlated to PC on the HSAFA and HUFA diet. The present results indicate that dietary fat, both quality and quantity, influences fasting and postprandial levels of FVIIa and PC. Although significant associations between fasting FVII and PC levels were found, our results do not support the assumption that postprandial FVII activation is linked to serum PC.

Adult↗
PubMed1978

Dietary fat and cancer trends--a critique.

Recent speculation concerning the relationship of dietary fat and cancer causation is challenged. Correlations between increase in per capita dietary fat intake and cancer mortality over a 60-year period show significant positive correlations for total fat and vegetable fat, and negative or no correlation for animal fat. The significant positive correlation for vegetable fat could not always be explained by the effects of total unsaturated components; individual unsaturated components, such as oleic or linoleic fatty acids; or the saturated component; but could be explained by the trans fatty acid component.

Animals↗
PubMed2002

Dietary fat as a risk factor for type 2 diabetes.

Too much information is missing for a definitive recommendation to be made concerning the role of diet in the development of diabetes. Although studies in certain population subgroups show a positive correlation between amount of dietary fat intake and occurrence of type 2 diabetes, these cannot be considered definitive, in part because they are confounded by many other variables that might relate to the development of diabetes. Furthermore, dietary fat intake has not been correlated with certainty to diabetes risk factors. With regard to diabetes risk, type of dietary fat consumed may be more important than total dietary fat intake. Several studies suggest that diets higher in saturated fat may pose a higher diabetes risk than those higher in unsaturated fat. Although there is a general consensus that reduced consumption of saturated fat and cholesterol reduces CVD risk, there are no definite nutrition recommendations to prevent diabetes. The most important recommendation may be for health-care providers to carefully assess diabetes risk in their patients and institute dietary changes on an individual basis as needed to achieve and maintain body weight.

Diabetes Mellitus, Type 2↗
PubMed1981

Influence of dietary fat on growth and liver lipid content, glucose-6-phosphate and 6-phosphogluconate dehydrogenases, and aldolase activities in the chick.

The influence of fat in chick diets containing 18, 21, and 24% protein on growth and liver lipid content, glucose 6-phosphate, and 6-phosphogluconate dehydrogenases, and aldolase activities was evaluated. Twelve percent fat in diets containing 21 and 24% protein increased the rate of growth. The fat level also decreased liver lipid content at 24% dietary protein. Improved growth was attributed to higher feed intake. However, dietary fat did not affect the activities of the above enzymes indicating their inadaptive nature to dietary fat.

Animals↗
PubMed2005

Dietary fat intake and insulin resistance in black and white children.

OBJECTIVE: The purpose of this study was to determine whether dietary fat intake above current Acceptable Macronutrient Distribution Range (AMDR) guidelines was associated with greater insulin resistance in black and white children. RESEARCH METHODS AND PROCEDURES: We studied 142 healthy children (n = 81 whites, n = 61 blacks), 6.5 to 14 years old. Dietary composition was determined by repeated 24-hour dietary recall, body composition by DXA, visceral fat by computed tomography, and insulin sensitivity (SI) and acute insulin response to glucose (AIRg) by frequently sampled intravenous glucose tolerance test. Subjects were categorized by ethnicity (white/black) and dietary fat intake (above-AMDR/within-AMDR guidelines), and differences were analyzed by 2 x 2 analysis of covariance, adjusting for covariates. RESULTS: After adjusting for total body fat, gender, and Tanner stage, subjects consuming dietary fat above AMDR intake guidelines had lower SI and higher AIRg. This effect was specific to black children (32% lower SI and 62% higher AIRg in above-AMDR compared with within-AMDR blacks) and was not seen in whites. DISCUSSION: In black, but not white, children, those with dietary fat intake above current AMDR guidelines had lower SI and higher AIRg than those who met AMDR guidelines. These findings support current AMDR guidelines for dietary fat in black children and adolescents. The mechanism(s) underlying the ethnic differences in the relationship between dietary fat intake and SI in children require further investigation.

Adolescent↗
PubMed1993

The effect of replacement of dietary fat by palm oil on in vitro cytokine release.

In the present study the effect of replacement of dietary fat by palm oil in the normal Western diet on the in vitro release of the inflammatory cytokines tumour necrosis factor (TNF), interleukin (IL)-6 and IL-8 was examined. A maximal replacement of 700 g/kg dietary fat was achieved for thirty-eight male volunteers who consumed either a palm-oil diet or a control diet in a double-blind, cross-over study with 6-week experimental periods, and 3-week run-in and wash-out periods. At the end of both experimental periods, whole blood was stimulated in vitro with 0.02 (sub-optimal), or 10 ng lipopolysaccharide (LPS)/ml (maximal), whereafter TNF, IL-6, and IL-8 concentrations in the culture supernatant fraction were measured using specific enzyme-linked immunosorbent assays (ELISA). Mean cytokine production with sub-optimal, or maximal LPS stimulation of peripheral whole blood was similar for both the palm oil, and the control group. The relative TNF response, however, was reduced by replacement of dietary fat with palm oil. Separate analysis of the data from the first and second experimental periods strongly suggested that the residual effect of the palm-oil diet on the relative TNF response was longer than 9 weeks. Cytokine homeostasis determines the course of the inflammatory response and the progression of atherosclerosis. The effect of palm-oil consumption on the proneness of the peripheral blood cells to produce TNF may, therefore, alter the prevalence of these common diseases.

Adult↗
PubMed1994

The effect of dietary fat level and quality on plasma lipoprotein lipids and plasma fatty acids in normocholesterolemic subjects.

This study examined the effect on the plasma lipids and plasma phospholipid and cholesteryl ester fatty acids of changing froma typical western diet to a very low fat (VLF) vegetarian diet containing one egg/day. The effect of the addition of saturated, monounsaturated or polyunsaturated fat (PUFA) to the VLF diet was also examined. Three groups of 10 subjects (6 women, 4 men) were fed the VLF diet (10% energy as fat) for two weeks, and then in the next two weeks the dietary fat in each group was increased by 10% energy/week using butter, olive oil or safflower oil. The fat replaced dietary carbohydrate. The VLF diet reduced both the low density lipoprotein (LDL)- and high density lipoprotein (HDL)-cholesterol levels; addition of the monounsaturated fats and PUFA increased the HDL-cholesterol levels, whereas butter increased the cholesterol levels in both the LDL- and HDL-fractions. The VLF diet led to significant reductions in the proportion of linoleic acid (18:2 omega 6) and eicosapentaenoic acid (20:5 omega 3) and to increases in palmitoleic (16:1), eicosatrienoic (20:3 omega 6) and arachidonic acids (20:4 omega 6) in both phospholipids and cholesteryl esters. Addition of butter reversed the changes seen on the VLF diet, with the exception of 16:1, which remained elevated. Addition of olive oil resulted in a significant rise in the proportion of 18:1 and significant decreases in all omega 3 PUFA except 22:6 compared with the usual diet. The addition of safflower oil resulted in significant increases in 18:2 and 20:4 omega 6 and significant decreases in 18:1, 20:5 omega 3 and 22:5 omega 3. These results indicate that the reduction of saturated fat content of the diet (< 6% dietary energy), either by reducing the total fat content of the diet or by exchanging saturated fat with unsaturated fat, reduced the total plasma cholesterol levels by approximately 12% in normocholesterolemic subjects. Although the VLF vegetarian diet reduced both LDL- and HDL-cholesterol levels, the long-term effects of VLF diets are unlikely to be deleterious since populations which habitually consume these diets have low rates of coronary heart disease. The addition of safflower oil or olive oil to a VLF diet produced favorable changes in the lipoprotein lipid profile compared with the addition of butter. The VLF diets and diets rich in butter, olive oil or safflower oil had different effects on the 20 carbon eicosanoid precursor fatty acids in the plasma.(ABSTRACT TRUNCATED AT 400 WORDS)

Adult↗
PubMed1990

Dietary fat and tumor metastasis.

Evidence from several types of studies indicates a relationship between fat intake and occurrence of malignant tumors at specific sites. When rodents are fed high-fat diets, the incidence of mammary tumors sharply increases and latency of tumor appearance is greatly diminished, as compared with the same parameters in animals fed low levels of fat. Despite advances in surgical technique and the development of aggressive therapies for the treatment of primary cancers, most deaths in humans with cancer are caused by metastasis. Accordingly, we have reviewed the process of metastasis and have focused on the question of whether dietary fat can play a role. Metastasis is a complex, multistep, progressive process, and dietary fats may affect specific events such as implantation, survival, and proliferation of tumors. Finally, we discuss possible mechanisms by which dietary fat can modulate metastasis. Available data lead us to stress the importance of assessment of metastasis in studies of the effects of dietary fat on tumorigenesis.

Dietary Fats↗
PubMed1994

Daily dietary fat and total food-energy intakes--Third National Health and Nutrition Examination Survey, Phase 1, 1988-91.

Excessive dietary fat intake has been linked to increased risk for obesity, coronary heart disease, and certain cancers (1,2). The Third National Health and Nutrition Examination Survey (NHANES III), conducted by CDC's National Center for Health Statistics (NCHS), provides data to monitor changes in the dietary, nutritional, and health status of the U.S. population (3) and to track progress toward achieving the national health objectives for the year 2000, including that related to dietary fat intake (1). This report uses data from NHANES III, Phase 1 (October 1988-October 1991), to present findings about daily total food-energy, total dietary fat, and saturated fat intakes for the U.S. population.

Adolescent↗
PubMed1991

Dietary fat quality and circulating cholesterol levels in humans: a review of actions and mechanisms.

Consumption of saturated fats contributes to elevated circulating cholesterol levels, whilst either polyunsaturated or monounsaturated fats are linked to depressed levels. Since elevated serum cholesterol is a risk factor for coronary heart disease, it is of interest to understand the factors responsible for the responses elicited by dietary fat quality. Changes in faecal sterol excretion, exogenous cholesterol absorption, lipoprotein composition, and lipoprotein catabolism can coincide with changes in fat intake but may not necessary cause them. Whether or not rates of whole-body cholesterol synthesis respond to dietary fat quality is not known. To date, animal studies suggest that shifts in LDL receptor-mediated cholesterol transport are to blame for responses of circulating cholesterol levels to dietary fat.

Cholesterol↗