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PubMedDate not supplied

Determination of fat in olestra-containing savory snack products by capillary gas chromatography.

A quantitative method to determine fat in olestra-containing savory snack products was validated within the AOAC Peer-Verified Methods Program. The method may be used to demonstrate compliance with the guidelines of the U.S. Nutrition Labeling and Education Act for labeling products as "fat free" or "low fat." The method can measure total and saturated fat in savory snacks when present at levels of 0.2-10 g total fat and 0.1-3 g saturated fat per 30 g serving. The method is standardized to measure C6-C24 fatty acids. Extraction of olestra-containing savory snack samples with chloroform-methanol (modified AOAC Official Method 983.23) yields a lipid extract containing the total fat and olestra. The extracted lipid is hydrolyzed by lipase, yielding fatty acids and unreacted olestra. The fatty acids are precipitated as calcium soaps. Olestra is extracted from insoluble soaps with hexane and then discarded. The isolated soaps are converted back into fatty acids with hydrochloric acid and extracted with hexane. The isolated fatty acids are converted to methyl esters with boron trifluoride-methanol and quantitated by capillary gas chromatography using internal standard. Test samples were prepared by blending olestra-containing and full-fat (triglyceride) snacks to obtain 6 levels of spiking (0-10 g total fat added/30 g serving) in potato chips, potato crisps, cheese puffs, and nacho cheese-flavored corn chips. Results were linear (r2 > 0.997) between 0 and 10 g fat/30 g serving for each product matrix. Mean recovery was 101 +/- 6% standard deviation (SD) for total fat and 104 +/- 6% SD for saturated fat. Mean recovery by peer laboratory was 88 +/- 5% SD for total fat and 95 +/- 4% SD for saturated fat in potato chips (0-3 g total fat added/30 g serving). Two sets of 10 replicates of potato chips (0.5 g total fat/30 g serving and 0.16 g saturated fat/30 g serving) and potato crisps (0.5 g total fat/30 g serving and 0.16 g saturated fat/30 g serving) were analyzed by submitting and peer laboratories. Repeatability relative standard deviations ranged from 3.90 to 7.33% for total fat and from 4.01 to 11.53% for saturated fat. Reproducibility relative standard deviations were 7.33% (total fat, potato chips), 7.15% (total fat, potato crisps), 11.36% (saturated fat, potato chips), and 13.50% (saturated fat, potato crisps).

Dietary Fats↗
PubMed2005

Relevance of meat fat content and fruit and vegetable intake for the oxidative status of pigs.

BACKGROUND: The aim of the present study was to evaluate the effect of substituting lean meat with fat meat on oxidative stress in a diet with or without fruit and vegetables. METHODS: Thirty-two pigs were divided into groups and fed isocaloric daily rations: LM+FV (balanced diet with lean meat and fruit and vegetables); FM+FV (as LM+FV, but lean meat was substituted with fat meat); LM-FV (as LM+FV, but without fruit and vegetables), and FM-FV (as FM+FV, but without fruit and vegetables). Oxidative stress was evaluated by measuring the 24-hour urine malondialdehyde excretion rate, the degree of leukocyte nuclear DNA damage, the concentration of tocopherols in blood plasma, erythrocyte glutathione peroxidase activity and the total antioxidant status of plasma. RESULTS: The substitution of lean meat with fat meat modestly increased the rate of leukocyte DNA damage only in the diet with fruit and vegetables but had no effect in the group deprived of fruit and vegetables. Regardless of the fruit and vegetable content of the diet, the substitution of lean meat with fat meat did not affect any other parameters measured. In comparison to both fruit- and vegetable-containing diets, the deprivation of fruits and vegetables in the LM-FV and FM-FV groups significantly increased the rate of leukocyte DNA damage and reduced the plasma alpha-tocopherol level (significant only for FM+FV). CONCLUSION: The substitution of fat meat with lean meat in a diet with or without fruit and vegetables has only a marginal or no effect on oxidative stress. But fruit and vegetable exclusion markedly increased the level of oxidative stress.

Animals↗
PubMed2000

Diet and Syndrome X.

Syndrome X is a cluster of abnormalities, associated with resistance to insulin-mediated glucose uptake, that increases risk of coronary heart disease. Increased carbohydrate intake (with reciprocal decreased fat intake) within the boundaries of menus that can be followed in the free-living state have not been shown to decrease insulin resistance directly, by enhancing insulin sensitivity, or indirectly, by producing and maintaining weight loss. Moreover, such diets accentuate the metabolic abnormalities that constitute Syndrome X. Substitution of monounsaturated fat, polyunsaturated fat, or both for saturated fat results in the same reduction in low-density lipoprotein-cholesterol concentration as seen in diets low in fat and high in carbohydrates but without any untoward effects on the various manifestations of Syndrome X. Consequently, substituting unsaturated fat for saturated fat, without increasing intake of dietary protein or carbohydrate, may be useful for patients with hypercholesterolemia, Syndrome X, or both.

Cholesterol, LDL↗
PubMed1995

Effect of substitution of starch for fiber and fat in isoenergetic diets on nutrient digestibility and reproductive performance of rabbits.

The optimal level of starch in diets for rabbit does was investigated. Five isoenergetic and isoproteic diets containing 26.6, 24.6, 19.0, 16.8, or 13.0% starch and 31.2, 33.4, 36.0, or 41.2% NDF, respectively (DM basis), were made by substitution of starch for NDF and fat. The effect of diet on nutrient digestibility was determined in fattening and nonlactating and lactating adult does using a total of 105 rabbits. Increasing dietary starch content linearly increased (P < .001) DM, GE, CP (P = .07), and starch digestibilities but decreased (P < .001) NDF digestibility. Nutrient digestibility was higher (P < .05), except for CP, in adult does than in fattening rabbits. Dry matter and GE digestibilities were higher (P = .08) for nonlactating than for lactating does. A lactation trial using 440 rabbit does was conducted over a 6-mo experimental period. Milk production and milk composition were measured in 70 lactations. A decrease in dietary starch content did not improve pup mortality before weaning but impaired (linear, P < .001) dry feed intake and pup growth from 21 d until weaning. Diet did not influence does' feed intake, milk DM, ether extract, and CP contents or prolificacy. However, diet had quadratic effects on milk production (P = .15), milk lactose content (P = .07), parturition interval (P = .02), and feed conversion efficiency (P = .02), expressed both per weight or number of pups weaned. Optimal values were reached for dietary starch and NDF contents at approximately 20 and 35.5% (DM basis), respectively.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1995

A comparison of the effect of feeding a low-protein diet and of pharmacological intervention on the course of ablation nephropathy in the rat.

In Wistar rats just after weaning, 5/6 of renal parenchyma were removed surgically. Thereafter, the rats were fed either a "high-protein" (21%) or two types of a "low-protein" (6%) diet; in one of the latter the lack of protein was substituted by saccharide, in the other by fat, making the substitution "isocaloric" in either case. In all three diet groups, subgroups were formed drinking either tap water or water containing either the ACE inhibitor enalapril (Ena) or the calcium antagonist diltiazem (Dil), or both (Ena + Dil). In the high-protein diet group, increases in the weight of kidney remnants, in proteinuria and in systolic blood pressure (SBP) were seen. This was prevented by feeding either type of the low-protein diet but also by Ena and Ena + Dil. Ena and Ena + Dil not only prevented the increase in SBP but actually lowered it significantly. Dil alone also had a SBP-lowering action but offered no protection from kidney hypertrophy and proteinuria. No additive protective action of Ena + Dil or Ena + low protein or Ena + Dil + low protein was seen, suggesting that a bottom limit of these protective action was reached by the low-protein diet alone. There was no substantial difference between either type of the low-protein diet except a small and transient decrease in body weight in the first week of fat-rich diet administration.

Analysis of Variance↗
PubMed1991

The Pawtucket Heart Health Program. Influencing adolescent eating patterns.

The Pawtucket Heart Health Program, a research effort testing a process of community activation for cardiovascular risk factor behavior change, risk factor change, and coronary heart disease event rate change, utilizes risk factor behavior change programs for the entire population of a northeastern city. A diversity of nutrition programs designed to teach new skills and to alter the nutrition environment have been delivered. These include group programs, highlighting restaurant menus, labeling grocery shelf items, screening for blood cholesterol levels accompanied by nutritional counseling, and provision of programs in schools. In addition to standard curricula, the Heart Healthy Cook-Off for both junior high school and high school students has been developed. Students select recipes, make substitutions to lower fat, saturated fat, and cholesterol content, analyze original and substitution recipe nutrient content using a microcomputer and nutrient analysis software, and prepare the food. A panel of judges assesses presentation, taste, and health-promoting characteristics. In one junior high school class, cholesterol measure before and after the cook-off decreased by 10.7% among those with elevated cholesterol. The Heart Healthy Cook-Off is an education program that influences the culinary practices of children in an enjoyable, challenging format.

Adolescent↗
PubMed1990

Diet, lipids, and coronary heart disease.

This review has highlighted some of the experimental studies in animals and humans that have shown an important link between dietary change and atherosclerosis. This relationship was further supported by population studies showing a key role for saturated fat intake in the determination of serum cholesterol level and the prediction of CHD. Recent data linking dietary cholesterol independent of serum cholesterol level to the prediction of CHD were discussed as well. Various components of the diet and their effects on lipid and lipoproteins were reviewed. The chief factors in the diet which raise cholesterol and low-density lipoprotein cholesterol (LDL-c) are dietary cholesterol, saturated fat, and excess calories leading to obesity. Dietary factors useful in lowering cholesterol and low-density lipoprotein cholesterol include monounsaturated fats, polyunsaturated fats, and dietary fiber, which can be substituted for saturated fats. The usefulness of a special class of polyunsaturated oil, the omega-3 fatty acids, in both lowering triglyceride levels and preventing thrombosis was also discussed. Although alcohol raises the HDL-c level, it is not clear that its use offers protection against CHD, and its risks clearly outweigh its advantages in this regard. Regular aerobic exercise is recommended as a healthier alternative to raising high-density lipoprotein cholesterol. Also discussed was postprandial lipemia, which may prove to be another indicator of risk of CHD. Finally, the recent NCEP dietary guidelines were discussed along with practical suggestions as to their implementation.

Animals↗
PubMed1999

Nut consumption and risk of coronary heart disease: a review of epidemiologic evidence.

Traditionally nuts have been perceived as an unhealthy food because of their high fat content. However, recent accumulative evidence suggests that frequent consumption of nuts may be protective against coronary heart disease (CHD). So far, five large prospective cohort studies (the Adventist Health Study, the Iowa Women Health Study, the Nurses' Health Study, the Physicians' Health Study, and the CARE Study) have examined the relation between nut consumption and the risk of CHD and all have found an inverse association. In addition, several clinical studies have observed beneficial effects of diets high in nuts (including walnuts, peanuts, almonds, and other nuts) on blood lipids. The beneficial effects of nut consumption observed in clinical and epidemiologic studies underscore the importance of distinguishing different types of fat. Most fats in nuts are mono- and polyunsaturated fats that lower low-density lipoprotein cholesterol level. Based on the data from the Nurses' Health Study, we estimated that substitution of the fat from 1 ounce of nuts for equivalent energy from carbohydrate in an average diet was associated with a 30% reduction in CHD risk and the substitution of nut fat for saturated fat was associated with 45% reduction in risk. Given the strong scientific evidence for the beneficial effects of nuts, it seems justifiable to move nuts to a more prominent place in the United States Department of Agriculture Food Guide Pyramid. Regular nut consumption can be recommended in the context of a healthy and balanced diet.

Adult↗
PubMed1977

The public health significance of fat-modified ruminant foods.

The apparent consumption of dietary fat in Australia is 115 g/person/day, of which two-thirds is contributed by ruminant-derived foods. Consequently, the polyunsaturated fatty acid/saturated fatty acid ratio of the Australian diet is low, approximately 0.2. Recently a process has been developed which allows modification of the fatty acid composition of ruminant body fat, and a range of foodstuffs (fat-modified foods) which have a substantially higher polyunsaturated fatty acid/saturated fatty acid ratio than their conventional counterparts has been produced and marketed. In the clinical trials in which there was complete substitution of fat-modified ruminant foods for conventional ruminant products the fall in serum cholesterol was approximately 10%. In the trial in which there was only partial substitution the fall in serum cholesterol was insignificant. Using the equation developed by Keys, the predicted fall in serum cholesterol resulting from varying degrees of substitution of fat-modified ruminant meats for their conventional counterparts in the Australian diet is shown to be negligible. The fat-modified products were marketed at approximately twice the price of their conventional counterparts and it is claimed that this will limit the degree of substitution. It is concluded that the public health significance of fat-modified foods is limited.

Animal Feed↗
PubMed1986

Nutritional contributors to cardiovascular disease in the elderly.

Cardiovascular disease, so common in the elderly, has become an urgent public health concern. Major contributing factors include hypertension, dyslipidemia, impaired glucose tolerance, physical indolence, and cigarette smoking. Diet plays a major role in atherogenesis by its influence in blood lipids, blood pressure, and glucose tolerance, although its impact in the elderly is speculative owing to a paucity of direct evidence. But a rationale exists. Most cardiovascular risk factors are more prevalent in the elderly than in the young adult. The rise in blood pressure and blood lipids with advancing age is not inevitable. Diet may contribute to hypertension through an excess of calories, saturated fat, cholesterol, or salt and a deficiency of potassium, calcium, and magnesium. Antiatherogenic diets low in saturated fat and cholesterol, rich in fiber, and with substitution of polyunsaturated fat and restricted calories tend to normalize serum lipids and to cause lesions to involute. Emphasis on vegetable protein and fiber-rich food has merit because they provide more fiber, polyunsaturated fatty acids, magnesium, selenium, complex carbohydrate, potassium, and copper, and less cholesterol, saturated fat, and sodium. The recommended fat-modified diets are adequate in protein, vitamins, and minerals and need not be deficient in any nutrient or economically nonfeasible. The accelerating decline in cardiovascular mortality, which has included the elderly, indicates that such disease is controllable and not inevitable, even in the elderly. The decrease has occurred concurrently with reduced consumption of saturated fat and cholesterol, increased use of vegetable oils, and improved levels of cardiovascular risk factors.

Adolescent↗
PubMed2001

Types of dietary fat and breast cancer: a pooled analysis of cohort studies.

Recently, there has been interest in whether intakes of specific types of fat are associated with breast cancer risk independently of other types of fat, but results have been inconsistent. We identified 8 prospective studies that met predefined criteria and analyzed their primary data using a standardized approach. Holding total energy intake constant, we calculated relative risks for increments of 5% of energy for each type of fat compared with an equivalent amount of energy from carbohydrates or from other types of fat. We combined study-specific relative risks using a random effects model. In the pooled database, 7,329 incident invasive breast cancer cases occurred among 351,821 women. The pooled relative risks (95% confidence intervals [CI]) for an increment of 5% of energy were 1.09 (1.00-1.19) for saturated, 0.93 (0.84-1.03) for monounsaturated and 1.05 (0.96-1.16) for polyunsaturated fat compared with equivalent energy intake from carbohydrates. For a 5% of energy increment, the relative risks were 1.18 (95% CI 0.99-1.42) for substituting saturated for monounsaturated fat, 0.98 (95% CI 0.85-1.12) for substituting saturated for polyunsaturated fat and 0.87 (95% CI 0.73-1.02) for substituting monounsaturated for polyunsaturated fat. No associations were observed for animal or vegetable fat intakes. These associations were not modified by menopausal status. These data are suggestive of only a weak positive association with substitution of saturated fat for carbohydrate consumption; none of the other types of fat examined was significantly associated with breast cancer risk relative to an equivalent reduction in carbohydrate consumption.

Breast Neoplasms↗
PubMed1993

A linoleate-enriched cheese product reduces low-density lipoprotein in moderately hypercholesterolemic adults.

OBJECTIVE: To test the effect of substituting a modified-fat cheese product into the diets of hypercholesterolemic adults. DESIGN: A 4-month, randomized, double-blind, crossover substitution trial. SETTING: General community outpatient study. PARTICIPANTS: Twenty-six healthy adult volunteers (17 men, 9 women) with moderate hypercholesterolemia (total cholesterol > 5.69 mmol/L but < 7.24 mmol/L). INTERVENTION: Daily substitution of 100 g of cheese, either partial skim-milk mozzarella or modified-fat (vegetable oil) mozzarella cheese product, into participants' normal diets. Participants consumed an assigned cheese for 2 months, at which time they crossed over to consume the other study cheese. MAIN OUTCOME MEASURES: Plasma lipid and apolipoprotein levels were measured at baseline and at 2 and 4 months after initiation of the study. Compliance was assessed by body weight and by biweekly dietary records and interviews. RESULTS: No differences in weight or in the amount or type of calories consumed were found during the study. No statistically significant changes in lipid values resulted from consumption of mozzarella cheese. Modified-fat cheese substitution resulted in a decreased low-density lipoprotein cholesterol level when compared with levels at both baseline (-0.28 mmol/L; 95% Cl, -0.14 to -0.42 mmol/L) and during consumption of the skim-milk mozzarella cheese (-0.38 mmol/L; 95% Cl, -0.2 to -0.70 mmol/L). Findings for total cholesterol were similar. High-density lipoprotein cholesterol, plasma triglyceride, and apolipoprotein A-l and B-100 levels were unaltered. Both sexes responded similarly. CONCLUSIONS: A linoleate-enriched cheese product, in the absence of any other changes in diet or habits, substituted into the normal diets of hypercholesterolemic adults reduced low-density lipoprotein and plasma cholesterol levels.

Adult↗
PubMedDate not supplied

How enthusiastically should the use of monounsaturated fats be encouraged?

The Garg study diet supplied 50% of the calories from fat (33% from monounsaturated fat), which eliminates much of the bulk from the diet. Substituting monounsaturates for carbohydrates in the diet translates into giving up 120 calories from a carbohydrate source (very large potato, 1 1/2 slices of bread, 1 cup of cereal, etc) for a tablespoon of olive oil. Somehow that doesn't seem like a good exchange. Abbott et al substituted complex carbohydrates for saturated fat in the diet and accomplished the same result as Coulston et al with a low-carbohydrate (40%), moderate-fat (40%) diet. The American Diabetes Association suggested that if diabetes was poorly controlled and hypertriglyceridemia a problem, monounsaturates might be useful to maintain caloric balance. However, in light of the high incidence of obesity in persons with NIDDM and recent studies on the ease of dietary fat storage in adipose tissue, should fat of any kind, including monounsaturated fats, be substituted for carbohydrates in the diet of persons with diabetes?

Diabetes Mellitus, Type 2↗