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PubMed2002

Familial concordance of dietary fat practices and intake.

This study examined parent and child dietary fat practices and child dietary fat intake. High- and low-fat practices and percentage of kilocalories from fat were obtained from food records completed by 132 students in the 4th to 6th grades. Parents completed three scales: meat modifications (MMOD); fat substitutions (FSUB); and fruit, juice, and vegetable practices (FJVP). A parent low-fat practices (PLFP) scale was created with the items matching the child low-fat practices (LFPs). Parent PLFP, FSUB, and FJVP were significantly correlated with child LFPs. Parent LFP was a significant predictor of child LFP. Family intervention programs targeting dietary fat behaviors should encourage use of low-fat dietary behaviors.

Adult↗
PubMed1976

The effect of age and sex on the rate of change of fatty acid composition of turkeys following a change of dietary fat source.

Small White turkeys were fed 10% dietary rapeseed oil or animal tallow to 6, 12 or 18 weeks of age. The dietary fat was then changed from rapeseed oil to tallow or from tallow to rapeseed or corn oil. Weekly core samples of skin and subcutaneous fat were taken for nine weeks after each change of dietary fat. The half-time (t 1/2) of the exponential rate of change of individual fatty acids was unrelated to either the fatty acid carbon chain length or the degree of unsaturation. The average t 1/2 of 2.4 weeks was influenced by sex, with more rapid change of fatty acid composition in females than males during the first but not later periods, and by age, with decreasing rate of change of fatty acids as the birds approached maturity. The extent of change of fatty acid composition in response to dietary fat decreased with age. The data presented will aid in predicting the carcass fatty acid composition of turkeys fed specific dietary fats and in estimating the effect of a change of dietary fat on carcass characteristics.

Adipose Tissue↗
PubMed1996

Effects of the lipase inhibitor orlistat on intake and preference for dietary fat in rats.

Orlistat (Ols), a potent inhibitor of pancreatic lipase, was added to the fat source (1 or 4 mg Ols/g fat) of a macronutrient self-selection diet fed to adult female rats. The rats responded to the drug-induced reduction in fat absorption by decreasing their dietary fat intake and increasing their protein and carbohydrate intake in a dose-related manner. Total caloric intake also increased, but body weight gain was inhibited compared with the nondrug control group. When Ols was removed from the diet, nutrient selection, caloric intake, and body weight returned to control levels. In additional short-term experiments (30 min/day), rats developed a preference for a plain fat diet over an Ols-fat diet (4 mg/g fat) and also for a cue flavor paired with plain fat over a flavor paired with Ols-fat. Yet, when not given the choice, the rats consumed nearly as much Ols-fat as plain fat diet. These results indicate that, by reducing fat absorption, Ols reduced the attractiveness of dietary fat, although it did not make the fat diet aversive. In clinical use, lipase inhibitors may be effective in reducing dietary fat intake by reducing both the consumption and absorption of fat.

Animals↗
PubMed1988

The association of dietary fat with serum cholesterol in vegetarians: the effect of dietary assessment on the correlation coefficient.

The biologic relation between dietary fats and serum cholesterol established in controlled dietary studies usually has not been found in cross-sectional studies of the general population. In vegetarian groups, dietary variables and serum cholesterol have been correlated significantly. To examine the role of technique of dietary assessment versus the dietary pattern of vegetarians, the authors studied the relation of diet with total serum cholesterol in 46 predominantly vegetarian adults in the Boston, Massachusetts, area in 1973-1974. The basis of the dietary information was 10-day diet records. Total serum cholesterol was positively associated with dietary cholesterol (r = 0.53) and saturated fatty acids (r = 0.50) in partial correlation analysis adjusted for age, sex, and triceps skinfold. The use of one-day dietary records lowered these correlation coefficients to about 0.3. Analysis of the components of variation of nutrient intake demonstrated that the vegetarians had a lower within-person variance, a higher between-person variance, or both compared with nonvegetarian study groups. Biologic responsiveness to dietary fat in the vegetarians was similar to that predicted by the Keys equation derived from nonvegetarians. Therefore, multiple-day averaging of dietary records and relatively smaller ratio of within-person to between-person variation in intake favor the detection of cross-sectional associations of diet with serum cholesterol.

Adult↗
PubMed1998

Dietary fat, genetic predisposition, and obesity: lessons from animal models.

This review focuses on animal studies that examine the role of dietary fat in obesity. It is evident from animal experiments that the percentage of energy derived from fat in the diet is positively correlated with body fat content. With few exceptions, obesity is induced by high-fat diets in monkeys, dogs, pigs, hamsters, squirrels, rats, and mice. The mechanisms responsible for this correlation between body fat and dietary fat content are not clear. It has been proposed that a high-fat diet produces hyperphagia, which is solely responsible for the increased body fat content. However, several studies in various rodent models showed that increased body fat content still results when the hyperphagia is prevented. This suggests that some metabolic effects of high-fat diets, independent of hyperphagia, may also be contributing to the obesity induced by high-fat diets. It is also clear from animal studies that genetic factors significantly modulate the body's response to diets high in fat-derived energy. In contrast with the animal studies, studies in humans that have examined the relation between dietary fat content and body fat are inconclusive. The limitations of cross-sectional studies, the lack of controlled feeding trials, and the importance of genetic variation in response explain the absence of conclusive evidence. The lessons learned from animal models point to dietary fat as one potentially important component in the etiology of human obesity. Additional comprehensive studies are warranted to determine the role of dietary fat in the etiology of human obesity.

Adipose Tissue↗
PubMed1997

Bridging animal and human studies: what are the missing segments in dietary fat and prostate cancer?

Epidemiologic investigations have suggested an association of dietary fat intake with prostate cancer risk, especially risk of advanced prostate cancer. However, supporting evidence from animal studies is limited. Segments that would bridge animal and human studies on dietary fat and prostate cancer--which would determine the future directions of research--are missing. Such segments include 1) well-designed animal studies to evaluate whether dietary fat or fatty acid modulation, particularly by reducing dietary fat and supplementing n-3 fatty acids, reduces the progression of prostate cancer; 2) in vivo identification of intermediate biomarkers that are responsive to dietary fat and fatty acid treatment and may serve as surrogate endpoints in future clinical studies; 3) elucidation of mechanisms by which dietary fat or fatty acid modulation could prevent prostate cancer progression; 4) further epidemiologic studies to estimate dietary exposure more precisely to establish the correlation between dietary fat and risk of prostate cancer; 5) randomized clinical intervention trials evaluating whether dietary fat reduction combined with dietary n-3 fatty acid supplementation delays the recurrence of prostate cancer and improves survival in patients with clinical disease after therapeutic treatment, and whether it prevents or reduces the progression to clinically significant disease in men with latent disease; and 6) studies validating intermediate biomarkers as surrogate endpoints.

Animals↗
PubMed1990

The influence of dietary fat on carcinogenesis: lessons from experimental models.

Recent studies of the effects of dietary fat on experimental carcinogenesis have probed the influence of the dietary fat source, the time during carcinogenesis when a high-fat diet is fed, the interactions between fat and calories, and the potential mechanisms for the observed effects of fat on cancer. The essential fatty acids in the fat, the degree of their unsaturation, and the location of the unsaturation are all important in determining the influence of a dietary fat source on carcinogenesis. In addition, alterations in dietary fat can modify various sites and forms of cancer differently. Dietary fat has been clearly shown to be important in the promotion of cancer, and recent studies indicate that dietary fat can also be a factor in the initiation of cancer. Although the calories contributed by a high-fat diet also factor into cancer enhancement, dietary fat appears to contribute more than its high-caloric density. One potential mechanism for the influence of dietary fat on carcinogenesis is through modulating the activation of protein kinase C.

Animals↗
PubMed2001

Effect of varying dietary fat levels on rat growth and oxidative DNA damage.

Dietary fat has previously been shown to have somewhat complicated relationships to levels of oxidative stress in rats. In this study, we examined the effects of five different dietary fat intakes on levels of oxidative DNA damage in rats. Animals fed diets containing 3%, 5%, 10%, or 15% corn oil had body weights that were similar after 20 weeks. Animals fed a 20% fat diet, however, had significantly higher mean body weight than any other group. Levels of 5-hydroxymethyl-2'-deoxyuridine, one marker of oxidative DNA damage, had different relationships to dietary fat in blood and mammary gland. In blood, levels increased with dietary fat levels, and the highest levels were observed with the 20% fat diet (65% higher levels than with the 3% fat diet). In mammary gland, a plateau-type effect was observed, with maximal levels of oxidative DNA damage being obtained using 10% fat (representing a 68% increase relative to the 3% fat diet). This could be a result of induction of compensatory mechanisms in response to a high-fat diet in mammary gland but not in the short-lived nucleated blood cells. Oxidative DNA damage levels in blood thus appear to be a marker of dietary fat intake. In mammary gland, however, levels of DNA damage are consistent with previously observed promotional effects of dietary fat on mammary gland tumorigenesis at lower levels of fat intake with little or no incremental promoting effects at higher levels of fat intake.

Animals↗
PubMed2000

Relationship of dietary fat to glucose metabolism.

The relationship between dietary fat and glucose metabolism has been recognized for at least 60 years. In experimental animals, high fat diets result in impaired glucose tolerance. This impairment is associated with decreased basal and insulin-stimulated glucose metabolism. Impaired insulin binding and/or glucose transporters has been related to changes in the fatty acid composition of the membrane induced by dietary fat modification. In humans, high-fat diets, independent of fatty acid profile, have been reported to result in decreased insulin sensitivity. Saturated fat, relative to monounsaturated and polyunsaturated fat, appears to be more deleterious with respect to fat-induced insulin insensitivity. Some of the adverse effects induced by fat feeding can be ameliorated with omega-3 fatty acid. Epidemiological data in humans suggest that subjects with higher intakes of fat are more prone to develop disturbances in glucose metabolism, type 2 diabetes or impaired glucose tolerance, than subjects with lower intakes of fat. Inconsistencies in the data may be attributable to clustering of high intakes of dietary fat (especially animal fat) with obesity and inactivity. Metabolic studies suggest that higher-fat diets containing a higher proportion of unsaturated fat result in better measures of glucose metabolism than high-carbohydrate diet. Clearly, the area of dietary fat and glucose metabolism has yet to be fully elucidated.

Animals↗
PubMed1990

Dietary fats modulate age-dependent effects of dietary proteins on cholesterol metabolism in rats.

Different aged male rats, 4 weeks or 9 months old, were fed diets containing either casein (CAS), milk whey protein (WHY) or soybean protein (SOY) with corn oil or sardine oil for 4 weeks. The hypocholesterolemic effect of SOY, compared to CAS, was more evident in rats fed corn oil than in those fed sardine oil, and in young rats than in adult rats, irrespective of dietary cholesterol. In contrast, the liver cholesterol-lowering effect of SOY was more marked in adult than in young rats in all experiments. WHY exerted an intermediate effect on the concentration of liver cholesterol. At both ages, the response of liver 3-hydroxy-3-methylglutaryl (HMG) CoA reductase activity was diverse and dependent upon the source of dietary fat and age of the animal. Fecal steroid excretion was significantly higher in rats fed SOY than in those fed either CAS or WHY, especially in adult rats. The results showed a diverse interaction of the protein type, fat and age in respect to lipid metabolism.

Aging↗
PubMed1986

The dependence of the rate of BP metabolism in the rat small intestinal mucosa on the composition of the dietary fat.

We studied the effects that dietary fat has on the capacity of preparations of rat small intestinal mucosal cells to metabolize benzo[a]pyrene (BP) in vitro and on the composition of fatty acids in the endoplasmic reticulum of the intestinal mucosa. When rats were fed diets containing different types of fat, there were significant changes in the incorporation of fatty acids into the endoplasmic reticulum of the mucosal cells of the small intestine: the proportions of polyunsaturated fatty acids in the endoplasmic reticulum reflected the amounts of these fatty acids in the dietary fat. The rate of BP oxidation in the intestinal mucosa was dependent on the amount and composition of the dietary fat, but the range and proportions of the metabolites produced were not affected. Dietary C18:2 was particularly important in elevating the rate of BP oxidation, but dietary C20:5 and C22:6 also effectively increased the rate of BP oxidation. The rate of BP oxidation in the small intestine of rats fed different diets was positively correlated with the proportion of polyunsaturated fatty acids in the endoplasmic reticulum of the mucosal cells.

Animals↗
PubMed1990

Modulation of fluid absorption and the secretory response of rat jejunum to cholera toxin by dietary fat.

To study the effects of dietary fat on jejunal water and ion absorption and on cholera toxin-induced secretion, 3 week old Sprague Dawley rats were fed isocaloric diets. Forty per cent of the total calories were given as fat, as butter (high saturated fat), olive oil (high monounsaturated fat), or corn oil (high polyunsaturated fat), with one group on low fat (10% of calories) standard laboratory diet as controls. During in vivo jejunal perfusion studies we found that (i) a polyunsaturated fat (corn oil) supplemented diet improves jejunal absorption of water and electrolytes and these changes are independent of the observed concentrations of luminal prostaglandins; (ii) high dietary fat appreciably reduced the secretory response to cholera toxin, probably without fundamentally changing the mechanism by which cholera toxin induces secretion. We conclude that dietary fat composition altered the permeability and transport characteristics of the small intestine. This observation might have relevance to some human diarrhoeal disorders.

Animals↗
PubMed1993

Dietary fat and adipose tissue metabolism in ruminants, pigs, and rodents: a review.

Effects of dietary fat on dairy cows are reviewed. Dietary fat did not affect gain in BW or body condition score after peak lactation but tended to increase BW loss during early lactation and body fat deposition in growing cattle. Dietary fat decreased de novo fatty acid synthesis in adipose tissue. Basal FFA release from adipose tissue in vitro and beta-adrenergic lipolytic responses were increased by protected polyunsaturated fatty acids. Dietary fat increased body fat in growing pigs and decreased BW loss in lactating sows. Dietary fat decreased de novo fatty acid synthesis and basal glycerol release in adipose tissue and tended to increase simultaneously beta-adrenergic lipolytic responses to increased membrane fluidity. Dietary fat increased body fat in rats. Polyunsaturated fatty acids were sometimes less efficient than saturated ones in increasing body fat. Lipoprotein lipase activity in adipose tissue generally decreased. Hepatic fatty acid synthesis was decreased sharply by polyunsaturated fatty acids, and adipose tissue response was less important. beta-Adrenergic-stimulated lipolysis decreased, and fatty acid esterification increased, particularly from saturated fatty acids. A trend toward insulin resistance, which was more marked with saturated fatty acids, occurred in adipose tissue.

Adipose Tissue↗
PubMed1999

Sex difference in measures of body fatness and the possible difference in the effect of dietary fat on body fatness in men and women.

OBJECTIVES: To examine the sex difference in anthropometric measures of body fatness and to explore the possibility that diet may have differential effects on body fatness in men and women. DESIGN: Prospective study design. SETTING: The first and second China Health and Nutrition Survey conducted in 1989 and 1991, respectively. SUBJECTS: 1449 men and 1683 women age 20-35 y at the baseline (1989) survey. METHODS: Anthropometric measures of body fatness in men and women were compared. Statistical methods were used to explore the potential difference in the effect of dietary fat on body fatness in men and women. RESULTS: Measures of body fatness, especially peripheral fatness, differed markedly between men and women in this study sample. Statistical analysis suggested that the effect of dietary fat on body fatness may be different in men compared to women. CONCLUSIONS: Sexual dimorphism in body fatness has important implications for both clinical and epidemiologic research of obesity. The possibility that diet may have differential effect on body fatness in men and women needs to be investigated.

Adipose Tissue↗
PubMed1992

Associations of social status and health-related beliefs with dietary fat and fiber densities.

BACKGROUND: Lower social status groups have higher mortality rates from some diet-related diseases and higher dietary fat and lower dietary fiber intakes. Such dietary patterns have been found to be related to social status, environmental influences, and health-related beliefs and expectations. METHODS: Associations of social status and diet-related and health-related beliefs and expectations with dietary fat and fiber densities were examined in a population sample of 874 respondents to a postal questionnaire. A food frequency listing of 172 foods was used to assess usual dietary intake. RESULTS: More positive beliefs and expectations were associated with lower dietary fat and higher dietary fiber densities in univariate models; beliefs and expectations differed little between social status groups. In multivariate models, stronger perceptions of external influences on food choices, fewer perceived barriers to eating a healthy diet, and social status were independently associated with low dietary fat density. Diet-related and health-related beliefs and perceptions of external influences on food choices, but not social status, were independently associated with high dietary fiber density. The belief that diet is a major cause of stroke, diabetes, and hypertension was weakly associated with the dietary fiber density of lower social status groups. CONCLUSIONS: Social status and perceptions of external influences on dietary choice, as well as personal beliefs, have independent associations with food intake. Although exclusive targeting of lower social status groups is not indicated, interventions to increase dietary fiber intake should address expectations, attitudes, and beliefs about dietary fiber and health and perceptions of external influences on food choices, especially among lower status groups; interventions to lower dietary fat intake should address a broad range of external and social factors, as well as personal beliefs.

Attitude to Health↗
PubMed1984

Studies on the effect of dietary fat on blood pressure.

The role of dietary fat in the origin of human hypertension has aroused interest recently. Results from five intervention studies and from a cross-sectional international study are presented. Three of the intervention studies were carried out in Beltsville, Maryland, USA, and two were carried out in North Karelia, Finland. All the studies involved healthy people and diets typical of the areas concerned. During the experimental periods the diets were modified in such a way that the energy percentage from fats was lowered and the P/S ratio raised. Energy and salt intake were kept constant. The results showed that the blood pressure levels were consistently changed using various dietary fat modifications. The results give strong support to the hypothesis that dietary fat is associated with blood pressure.

Blood Pressure↗
PubMed1998

History of recommendations to the public about dietary fat.

Recommendations to Americans concerning dietary fat and heart disease began to appear in the late 1950s. This followed the publications of Gofman et al. (1950) and Keys (1953) relating to techniques for separating plasma lipoprotein fractions and the epidemiologic correlations between dietary fat, serum cholesterol and heart disease, respectively. Advice to the public after 40 years is similar to that given originally, namely, to reduce total fat, saturated fat and cholesterol intake, although cholesterol intake per se is not correlated strongly with cholesterolemia. Newer players on the heart disease stage are homocysteinemia, chlamydia infection and cytomegalovirus. These findings, when amplified, may alter the thrust of medical and dietary advice. In the meantime, since 1950, deaths from all causes in the U.S. (per 100,000, age-adjusted) have fallen by 40% and deaths from heart disease and stroke have fallen by 53 and 70%, respectively.

Arteriosclerosis↗