Consumption Of Saturated Fatty Acids Research Articles

Dietary saturated fats and apolipoprotein B48 levels are similarly associated with cognitive decline in healthy older aged Australians.

As the incidence and prevalence of Alzheimer's disease increases, so does the body of epidemiological and clinical research that suggests a relationship between dietary fatty acids, in particular saturates, and cognitive decline. In this study, we investigated the association between serum apolipoprotein B48 (apoB48), saturated fatty acid intake and consumption behaviour, and cognitive performance, in healthy, older aged Australians. We retrospectively analysed fasted serum apoB48 concentrations, food frequency questionnaire, and cognitive performance data collected from 147 participants (98F|49M) over the age of 50. We used Spearman's correlations and a nested domain model to evaluate the relationship between serum apoB48, dietary behaviour and measures of cognitive performance. Overall, we found that higher fasted apoB48 concentrations, and/or dietary behaviours which led to increased dietary consumption of diets high in saturated fatty acids, were inversely associated with cognition. Interestingly however, dietary behaviour patterns of saturated fatty acid consumption and serum apoB48 were linked with better secondary memory and perceptual speed, respectively. This is the first time that fasted apoB48 has been implicated as a biomarker for cognitive decline and Alzheimer's disease risk.

A Case-Control Study on Food Frequency and Meal Pattern Distribution in Coronary Artery Disease Patients Attending Tertiary Care Teaching Hospitals.

Context:Coronary artery disease (CAD) is the blockage of coronary arteries, usually consequent to atherosclerosis. CAD is a lifestyle disease with an increasing disease burden in society. Evaluation of risk factors for CAD is crucial for its prevention. Lifestyle components like calorie consumption chronology, saturated fatty acid (SAFA) intake, reclining time, nocturnal eating and intermittent fasting were considered.Aims:To correlate calorie distribution, SAFA intake, reclining time, nocturnal eating and intermittent fasting with occurrence of CAD.Study Design/Materials and Methods:A case-control study consisting of 235 cases and 185 controls. Questionnaire was self-designed according to NIN guidelines. Study was ICMR funded and data analysis was done using Microsoft Excel and IBM SPSS.Results:Across case and control groups, total calorie consumption difference was insignificant (P = 0.42). Calories consumed in breakfast slot (P = 0.001) and dinner slot (P = 0.003) were significantly different possibly due to discrepancy among circadian variation in insulin sensitivity and calorie consumption distribution. Reclining time <1 h in afternoon (odds ratio [OR] = 2.24, 95%, 1.481–3.356) and night (OR = 2.05, 95% confidence limit [CL], 1.233–3.410), SAFA consumption (OR = 2.006, 95% CL, 1.214–3.316), intermittent fasting (OR = 1.748, 95% CL, 0.997–3.067) and nocturnal eating (OR = 1.291, 95% CL, 0.779–-2.141) are potential risk factors.Conclusions:Calorie consumption chronology, SAFA intake, Reclining time, Nocturnal eating and intermittent fasting emerged as significant risk factors.

Saturated Fatty Acid Intake Is Associated With Increased Inflammation, Conversion of Kynurenine to Tryptophan, and Delta-9 Desaturase Activity in Healthy Humans.

Saturated fat ingestion has previously been linked to increases in inflammation. However the relationship between saturated fatty acid (SFA) intake and the kynureine:tryptophan ratio ([Kyn]:[Trp]), a marker of inflammation, has not been previously investigated. This study evaluated in healthy, middle aged, individuals (men = 48, women = 52), potential relationships between SFA intake, red blood cell (RBC) membrane SFAs and monounsaturated fatty acids (MUFA), the [Kyn]:[Trp] ratio, C-reactive protein (CRP), TNF-α and Δ9 desaturase activity. [Kyn]:[Trp] was positively associated with increases in Total fat (P = .034) intake, including Total SFA (P = .029) and Total MUFA (P = .042) intakes. Unexpectedly the [Kyn]:[Trp] ratio was inversely associated with the percentage of Total SFA (P = .004) and positively associated with percentage of Total MUFA (P = .012) present in the RBC membrane. We found a positive association between Δ9 desaturase activity, responsible for the desaturation of a various SFAs to MUFAs, and [Kyn]:[Trp] (P = .008). [Kyn]:[Trp] was also positively associated with CRP (P = .044), however no significant relationship between [Kyn]:[Trp] and TNF-α was found. This study shows for the first time that SFA consumption increases inflammatory pathways linked to increased tryptophan to kynurenine conversion, even in healthy humans. Our data also suggests that SFA linked increases in inflammation occur concomitantly with an upregulation of Δ9 desaturase activity resulting in increased desaturation of SFA substrates to their MUFA derivatives.

Dietary saturated fat intake and risk of stroke: Systematic review and dose–response meta-analysis of prospective cohort studies

Background and aimsBecause of the conflicting research results, the association between saturated fatty acid (SFA) consumption and the risk of stroke remains controversial. We conducted a meta-analysis to evaluate potential dose–response relation between SFA intake and stroke. Methods and resultsPubMed, Embase, the Cochrane Library Central Register of Controlled Trials, and Web of Science were searched. Summary relative risks (RRs) of the highest vs. the lowest category of SFA intake and their 95% confidence intervals (CIs) were pooled by random-effects models. Linear or nonlinear dose–response trend estimations were evaluated with data from categories of SFA consumption in each study. Fourteen studies involving a total of 598,435 participants were eligible for high vs. low meta-analysis, and 12 studies involving a total of 462,268 participants were eligible for the dose–response relation assessment. Higher dietary SFA intake was associated with a decreased overall risk for stroke (RR, 0.87; 95% CI, 0.78–0.96; I2 = 37.8%). A linear relation between SFA and stroke was explored (P = 0.01), the pooled RR of stroke per 10 g/day increase in SFA intake was 0.94 (95% CI, 0.89–0.98; P = 0.01). ConclusionThis meta-analysis further demonstrated that a higher consumption of dietary SFA is associated with a lower risk of stroke, and every 10 g/day increase in SFA intake is associated with a 6% relative risk reduction in the rate of stroke. Further research is needed to explore the influence of specific SFA types and different macronutrient replacement models of SFA on the stroke risk.

Dairy Fat Consumption and the Risk of Metabolic Syndrome: An Examination of the Saturated Fatty Acids in Dairy.

Lifestyle is a key modifiable risk factor involved in the manifestation of metabolic syndrome and, in particular, diet plays a pivotal role in its prevention and development. Current dietary guidelines discourage the consumption of saturated fat and dietary sources rich in saturated fat, such as dairy products, despite data suggesting that full-fat dairy consumption is protective against metabolic syndrome. This narrative review assessed the recent epidemiological and clinical research that examined the consumption of dairy-derived saturated fatty acids (SFA) on metabolic syndrome risk. In addition, this review evaluated studies of individual SFA to gain insight into the potential mechanisms at play with intake of a diet enriched with these dairy-derived fatty acids. This work underscores that SFA are a heterogenous class of fatty acids that can differ considerably in their biological activity within the body depending on their length and specific chemical structure. In summary, previous work on the impact of dairy-derived SFA consumption on disease risk suggests that there is currently insufficient evidence to support current dietary guidelines which consolidate all dietary SFA into a single group of nutrients whose consumption should be reduced, regardless of dietary source, food matrix, and composition.

Consumption and Sources of Saturated Fatty Acids According to the 2019 Canada Food Guide: Data from the 2015 Canadian Community Health Survey.

The 2019 revised version of Canada’s Food Guide (CFG) recommends limiting the consumption of processed foods that are high in saturated fatty acids (SFA). Yet, the contributions of each CFG group to the total SFA intake of Canadians are not specifically known. The objectives of this study were to quantify the total SFA intake of Canadians, determine the sources of SFA consumed by Canadian adults, and identify potential differences in these sources. A nation representative sample from the Canadian Community Health Survey (CCHS – Nutrition 2015) was used for these analyses. Dietary intakes were measured using a single 24-h recall. Food sources of SFA were classified according to the revised 2019 CFG categories. We have also examined the contribution of foods not included in these three categories to total SFA intake. Among Canadian adults, total SFA contributed to 10.4 ± 0.1% (SE) of total energy intake (E). The “Protein foods” (47.7 ± 0.5% with 23.2 ± 0.4% from milk and alternatives and 24.5 ± 0.4% from meats and alternatives) and “All other foods” (44.2 ± 0.5%) categories were the main sources of total SFA intake. Few differences in SFA sources were identified between sexes, age groups, education levels, and body mass index (BMI) categories. These data show that the mean SFA consumption is greater than the 10% E cut-off previously proposed in Canada. Future studies should examine which food substitution is most likely to contribute to a greater reduction in SFA intake at the population level.

Nutrition and Breast Cancer: A Literature Review on Prevention, Treatment and Recurrence.

Breast cancer (BC) is the second most common cancer worldwide and the most commonly occurring malignancy in women. There is growing evidence that lifestyle factors, including diet, body weight and physical activity, may be associated with higher BC risk. However, the effect of dietary factors on BC recurrence and mortality is not clearly understood. Here, we provide an overview of the current evidence obtained from the PubMed databases in the last decade, assessing dietary patterns, as well as the consumption of specific food-stuffs/food-nutrients, in relation to BC incidence, recurrence and survival. Data from the published literature suggest that a healthy dietary pattern characterized by high intake of unrefined cereals, vegetables, fruit, nuts and olive oil, and a moderate/low consumption of saturated fatty acids and red meat, might improve overall survival after diagnosis of BC. BC patients undergoing chemotherapy and/or radiotherapy experience a variety of symptoms that worsen patient quality of life. Studies investigating nutritional interventions during BC treatment have shown that nutritional counselling and supplementation with some dietary constituents, such as EPA and/or DHA, might be useful in limiting drug-induced side effects, as well as in enhancing therapeutic efficacy. Therefore, nutritional intervention in BC patients may be considered an integral part of the multimodal therapeutic approach. However, further research utilizing dietary interventions in large clinical trials is required to definitively establish effective interventions in these patients, to improve long-term survival and quality of life.

High Saturated and Unsaturated Fat Diets Yield Different Disease Phenotypes in Mice

Excessive consumption of unsaturated or saturated fatty acids have adverse effects on certain health parameters, namely increased risk of obesity, diabetes, and cardiovascular disease. Specifically, saturated fats are linked to increased cardiovascular risk while unsaturated fats are suggested to protect against cardiovascular disease. Our previous work suggested that various high fat diets have differential effects on cardiac hypertrophy and function. However, it was not clear whether a high saturated fat diet (HSFD) or high unsaturated fat diet (HUFD) could elicit different disease phenotypes. Therefore, the purpose of this study was to evaluate the effects of HSFD or HUFD on the development of obesity, diabetes, and cardiac lipotoxicity in mice. Male, C57BL/6J mice received normal chow (CON, n=12), HSFD (n=15) or HUFD (n=15) for 12 weeks. Body weight and food intake were measured weekly. After 12 weeks, the adipose tissue and heart were removed and weighed. Glucose, fatty acids, and cholesterol were analyzed in serum using biochemical assays. Cardiac triglycerides (TG) were measured in heart tissue extracts. Both HSFD and HUFD significantly increased body weight above CON. Interestingly, body weight increased by ~63% in the HUFD while the HSFD increased ~41% (P&lt;0.05). Adipose tissue mass was increased 5‐fold in both HFD groups and was ~10% greater in the HUFD. Surprisingly, caloric intake was higher in the HSFD (15.3±0.8) compared to HUFD (12.8±0.1) and CON (11.9±0.7). Serum cholesterol levels were elevated in both HSFD and HUFD. Blood glucose was significantly increased only in the HUFD while serum fatty acids were increased only in the HSFD. Cardiac hypertrophy, assessed by the heart weight to tibia length ratio, was increased in the HSFD but not HUFD group. Cardiac TGs were ~25% higher in HSFD but &lt;10% in HUFD compared to CON. These data show that excess consumption of saturated or unsaturated fats increased body weight and adiposity in mice. However, high consumption of unsaturated fatty acids resulted in a pronounced increase in body weight, body fat, and hyperglycemia, consistent with an obese and diabetic phenotype. Conversely, high consumption of saturated fatty acids caused elevated serum lipids, cardiac hypertrophy, and cardiac lipid accumulation, consistent with cardiac lipotoxicity. In conclusion, the fatty acid composition of diets may be critical in the development of disease phenotypes resulting from high fat feeding in mice.Support or Funding InformationThis work was supported by funding from the American Heart Association and Ursinus College.This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Short-term high-fat diet modulates several inflammatory, ER stress, and apoptosis markers in the hippocampus of young mice

The consumption of saturated fatty acids is one of the leading risk factors for Alzheimer’s Disease (AD) development. Indeed, the short-term consumption of a high-fat diet (HFD) is related to increased inflammatory signals in the hippocampus; however, the potential molecular mechanisms linking it to AD pathogenesis are not fully elucidated. In our study, we investigated the effects of short-term HFD feeding (within 3, 7 and 10 days) in AD markers and neuroinflammation in the hippocampus of mice. The short period of HFD increased fasting glucose and HOMA-IR. Also, mice fed HFD increased the protein content of β-Amyloid, pTau, TNFα, IL1β, pJNK, PTP1B, peIF2α, CHOP, Caspase3, Cleaved-Caspase3 and Alzheimer-related genes (Bax, PS1, PEN2, Aph1b). At 10 days, both neuronal (N2a) and microglial (BV2) cells presented higher expression of inflammatory and apoptotic genes when stimulated with palmitate. These findings suggest that a short period of consumption of a diet rich in saturated fat is associated with activation of inflammatory, ER stress and apoptotic signals in the hippocampus of young mice.

Medium-chain fatty acids lower postprandial lipemia: A randomized crossover trial

Epidemiological and interventional studies have linked saturated fatty acids (SFA) with elevated levels of low-density lipoprotein cholesterol (LDL-C) and increased CVD risk. However, the effects of the SFA chain length on postprandial lipemia in humans are not well elucidated. The aim of this study was to investigate the impact of short, medium and long-chain SFA on postprandial blood lipids in healthy volunteers. Sixteen healthy volunteers consumed test biscuits containing 40g of either butter (BB), coconut oil (CB) or lard (LB) in a single-blinded, randomized crossover design. Blood samples were collected fasting and 2, 3, 4, and 6 hours postprandially and assessed for blood lipids (total cholesterol, TC; high-density lipoprotein cholesterol, HDL-C; LDL-C and triglyceride, TG). The postprandial TG response following CB was 59.8% lower than following BB (p<0.01) and 58.8% lower than LB (p<0.01), although no difference was observed between the BB and the LB responses. The net area under the LDL-C concentration curve was significantly larger after consumption of the CB compared to the BB, despite no significant differences in postprandial net area under the TC and HDL-C concentration curves. Consumption of medium-chain SFA as CB resulted in lower postprandial TG excursions compared to short-chain SFA as BB and long-chain SFA as LB, despite their identical fat and caloric content. These results suggest that SFA differ in their potential to elevate postprandial lipid levels, and that coconut oil, a rich source of medium-chain SFA may not be as hyperlipidemic as animal fats rich in long chain SFA. ANZCTR IDENTIFIER: 12617000903381. CLINICAL TRIAL REGISTRY NUMBER: The study was registered with the Australia New Zealand Trial registry as ACTRN12617000903381.

Food model in western Andalusia

As is known, the type and amount of food consumption determine the nutritional composition of the diet. A healthy nutritional composition plays an essential role in the prevention of diseases such as cardiovascular, diabetes mellitus type 2 and obesity. Regarding overweight and obesity, its prevalence has increased in recent years in our country and more markedly in Andalusia, reaching quite worrying figures, due to unfavorable changes in lifestyle and nutrition. In Andalusia, food consumption figures are lower than national ones and this contrasts with the higher prevalence of overweight and obesity in this Community. In addition, the sale of soft drinks in Andalusia are higher than the national average and sedentary lifestyle is higher. Among the strengths of the food model in western Andalusia, it is worth mentioning the follow-up of a model more adjusted to the Mediterranean diet by women and the elderly. There is a tendency to abandon the Mediterranean diet among the youngest and low socio-economic levels. On the nutritional profile, the lipids (39.1%) exceed the recommendations at the expense of carbohydrates, the consumption of saturated fatty acids (11.3%) exceeds the recommendations and the intakes of zinc and folic acid do not reach the values recommended. In general terms, there is an abandonment, fundamentally on the part of the youngest people of the typical foods of the Mediterranean diet.

Characteristics of a diet and supplementation of American football team players: following a fashionable trend or a balanced diet?

American football is based on speed and strength efforts players forming both defensive and offensive units in the team. Players’ diet’s may differ with regard to the variety of physical efforts performed and their different nutritional needs. The aim of the study was to evaluate a diet and the supplementation, including the comparison of both the defensive and offensive player’s formations, which may constitute a background of sportsmen’ balanced menus permitting them to achieve better sports results. The study included 44 American football players (24 defensive, 20 offensive players). The study group completed a three-day-dietary recall containing the time of consumption as well as a questionnaire about a type and amount of supplements used, including questions of one or multiple choice. The mean age of defensive players was 25.1±5.8 years, while of offensive players was 23.4±3.7. The mean body mass equaled 101±15.6 kg vs. 88.7±22.2 kg. The mean height of defensive players was 183.8±6 cm vs. 182.4±7.3 cm of offensive players. Offensive players consumed on average 2471.9±838.6 kcal/24 hs, whilst defensive players 3086.1±908.9 kcal/24 hs. The mean level of cholesterol level consumption equaled 667.81±300 mg in defensive players, while 546.2±285 mg in offensive players. Of energizing preparations, protein powder supplement and coffee were most frequently chosen by players. Defensive unit players were characterized by higher consumption of certain nutritional components and more frequent diet supplementation. A too low caloric intakes well as water, vitamin D, carbohydrates and dietary fiber intake was observed in both units. A high intake of high level cholesterol products requires reduced consumption of saturated fatty acids and increased consumption polyunsaturated fatty acids.

Dietary intake of fatty acids and its relationship with FEV1/FVC in patients with chronic obstructive pulmonary disease

The deterioration of pulmonary function has been associated with increased levels of systemic inflammation that can be stimulated by consumption of saturated fatty acids and trans fats. We hypothesized that fatty acids intake impact on pulmonary function. However, evidence about the impact of different types of fatty acids on pulmonary function in patients with chronic obstructive pulmonary disease (COPD) is limited and heterogeneous. The aim of this study was to evaluate the association between intake of fatty acids and pulmonary function in patients with COPD. Cross sectional study of patients diagnosed with COPD. The relationship between consumption of fatty acids and the FEV1/FVC ratio obtained by spirometry was assessed. Patients with exacerbations during the prior 2 months, diagnosis of asthma or administration of a dietary supplement were excluded. A simple linear regression showed that for each gram of carbohydrates and total l fatty acids intake, the FEV1/FVC ratio decreased-0.03ml (β:-0.03, 95% CI-0.06 to-0.01, p=0.008) and-0.009ml (β:-0.00, 95% CI-0.02 to 0.00, p=0.031) respectively. Pentadecanoic acid (C15:0) was associated with an increase of 0.47ml in the FEV1/FVC ratio for each milligram intake (β: 0.47, 95% CI 0.04 to 0.91, p=0.031). Subsequently, when adjusted for calories intake, an increase of 0.53ml was observed in the FEV1/FVC for each milligram of C15:0 fatty acid intake (β:0.53, 95% CI 0.09 to 0.97, p=0.018). A positive association was observed between pentadecanoic acid and the FEV1/FVC ratio with a beneficial effect on patients with COPD.

222 - Low level saturated fatty acid palmitate benefits liver cells by boosting mitochondrial homeostasis via CDK1-SIRT3-CPT2 cascade

Lipotoxicity-associated diseases such as obesity and cancer are linked to mitochondrial dysfunction due to over digestion of saturated fatty acids (SFAs), especially palmitate (PA) in diet. However, the physiological level of SFAs consumption required for maintaining normal mitochondrial homeostasis and liver functions remains to be elucidated. Here, we demonstrate that, in contrast to the lipotoxic effects induced by high-level PA (HPA), low-level PA (LPA) improves mitochondrial functions which alleviate cellular injuries induced by HPA and CCl4. Mice treated with LPA boost the mitochondrial functions in liver and lessen CCl4-induced hepatotoxicity with improved blood levels of AST, ALT, and m-AST. Restitution of SIRT3 and CPT2 in CRISPR-edited cells demonstrates that LPA-activated mitochondrial function is initiated by SIRT3 that is activated by CDK1 to boost CPT2 activity and fatty acid oxidation. These results provide the evidence for an overlooked advantageous effect of SFAs in mitochondrial homeostasis mediated by a unique CDK1-SIRT3-CPT2 cascade.

Relationship between saturated fatty acid intake and hypertension and oxidative stress.

This study investigated the relationship between saturated fatty acid (SFA) intake and hypertension and oxidative stress. The present cross-sectional study was conducted among the residents of Shika town, a rural area in Japan, using health examination data received between March 2014 and January 2016. Dietary intake was measured using a brief-type self-administered diet history questionnaire. Urinary 8-hydroxy-2'-deoxyguanosine levels were used to assess oxidative stress and were measured with an enzyme linked immunosorbent assay. We defined hypertension as the use of antihypertensive medication and/or blood pressure of 140/90 mmHg or higher, and elderly as subjects aged 65 years or older. Subjects comprised 585 Japanese individuals aged 40 years and older. The prevalence of hypertension was 54.2%. SFA intake was lower in hypertensive subjects and this relationship was significantly stronger for elderly subjects. A multiple logistic regression analysis after adjustments for various confounding factors revealed that SFA intake, such as total SFA, C8:0, C12:0, C14:0, C16:0, C17:0, C18:0, C20:0, and C22:0, was inversely related to hypertension in elderly subjects. It also showed that lower urinary 8-hydroxy-2'-deoxyguanosine levels correlated with a high intake of SFA, C4:0, C6:0, C8:0, C10:0, and C12:0. Our results support a relationship existing between SFA intake and hypertension and oxidative stress, and suggest that the regular consumption of SFA contributes to the prevention and treatment of hypertension in elderly patients.

Consumption of individual saturated fatty acids and the risk of myocardial infarction in a UK and a Danish cohort

BackgroundThe effect of individual saturated fatty acids (SFAs) on serum cholesterol levels depends on their carbon-chain length. Whether the association with myocardial infarction (MI) also differs across individual SFAs is unclear. We examined the association between consumption of individual SFAs, differing in chain lengths ranging from 4 through 18 carbons, and risk of MI. MethodsWe used data from 22,050 and 53,375 participants from EPIC-Norfolk (UK) and EPIC-Denmark, respectively. Baseline SFA intakes were assessed through validated, country-specific food frequency questionnaires. Cox regression analysis was used to estimate associations between intakes of individual SFAs and MI risk, for each cohort separately. ResultsDuring median follow-up times of 18.8 years in EPIC-Norfolk and 13.6 years in Denmark, respectively, 1204 and 2260 MI events occurred. Mean (±SD) total SFA intake was 13.3 (±3.5) en% in EPIC-Norfolk, and 12.5 (±2.6) en% in EPIC-Denmark. After multivariable adjustment, intakes of C12:0 (lauric acid) and C14:0 (myristic acid) inversely associated with MI risk in EPIC-Denmark (HR upper versus lowest quintile: 0.80 (95%CI: 0.66, 0.96) for both SFAs). Intakes in the third and fourth quintiles of C4:0–C10:0 also associated with lower MI risk in EPIC-Denmark. Moreover, substitution of C16:0 (palmitic acid) and C18:0 (stearic acid) with plant proteins resulted in a reduction of MI risk in EPIC-Denmark (HR per 1 energy%: 0.86 (95%CI: 0.78, 0.95) and 0.87 (95%CI: 0.79, 0.96) respectively). No such associations were found in EPIC-Norfolk. ConclusionThe results from the present study suggest that the association between SFA and MI risk depends on the carbon chain-length of the SFA.

Association of macronutrient consumption with arterial aging in adults without clinically overt cardiovascular disease: a 5-year prospective cohort study.

There is limited and inconsistent evidence regarding longitudinal effects of macronutrients on blood pressure (BP) haemodynamics and arterial aging in populations without cardiovascular disease (CVD). We aimed to prospectively investigate potential association of dietary macronutrients with long-term changes in peripheral and central haemodynamics and arterial stiffness. One hundred and fifteen subjects (46.7 ± 8.73years, 70 women), free of clinically overt CVD were consecutively recruited. Dietary macronutrient intake was evaluated using 3-day food records at baseline. Aortic stiffness and arterial wave reflections were assessed at baseline and in one follow-up visit 5years later by pulse wave velocity (PWV) and augmentation index (AI), respectively. Individuals with the highest consumption of saturated fatty acids (SFA) presented the highest rate of progression in PWV, AI and aortic diastolic BP (p < 0.05 for all) after adjustment for age, gender, smoking, body mass index, hyperlipidemia, insulin resistance, changes in systolic BP and treatment with antihypertensive and hypolipidemic drugs. After similar multivariable adjustments, high consumption of carbohydrates was associated with higher progression of AI, whereas high consumption of monounsaturated fatty acids (MUFA) and fibre with lower progression in aortic and peripheral systolic and diastolic BP (p < 0.05 for all). In subjects without CVD, high consumption of SFA is related to accelerated arterial stiffening, while high consumption of MUFA and fibre and low intake of carbohydrates is associated with attenuated progression in blood pressure and arterial wave reflections, respectively. These findings expand current knowledge on the association of macronutrient consumption with arterial aging in the general population.

Effects of dietary saturated fatty acid consumption on cartilage health and trauma-induced osteoarthritis in rats

Purpose: Experimental studies show that administering diets rich in lipids (high fat diets) leads to osteoarthritis (OA). Thus, it appears from the available literature that the source, or type of dietary fat and its level of saturation may be a critical factor in the development of an underlying inflammatory condition in the body that may lead to OA development. There are different types of saturated fatty acids. Western diet predominantly consist of fats rich in stearic acid, palmitic acid, myristic acid and lauric acid. However, so far no studies have investigated what type of saturated fatty acid in particular lead to cartilage damage. Therefore the goal of this present study is to evaluate the effects of administering different types of saturated diets on the morphology of the cartilage, subchondral bone and pain related behavior. Methods: The current study evaluates the chronic impact of high saturated fat feeding on joint cartilage health using a rat model. Male wistar rats weighing 330–340g received either corn starch diet or a diet rich in simple sugars including fructose together with either lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18) or beef tallow (mainly stearic and trans fatty acids). After 16 weeks, knee OA was assessed by cartilage and synovium histology in addition to bone morphology. Serum cytokine concentrations were determined with multiplex assay. We further monitored lipid profile, glucose levels, and body weight and food consumption throughout the study period. Furthermore, the influence of different saturated fatty acid (SFA) types on the progression of OA was evaluated in menisectomy OA model by monitoring pain-related behavior, the changes in glial activity in the spinal cord (SC) and the dorsal root ganglions (DRG) of rats fed with the different saturated fat diets. Results: Our results indicate that the rats on a high-carbohydrate diet, stearic acid rich and plamitic acid diet showed cartilage degenerative changes that are similar to OA cartilage. Surprisingly, the rats that were fed with lauric acid and myristic acid saturated fats showed similar cartilage structure to control rats that were fed with corn starch diet, indicating marked differences in OA risk depending on the type of dietary fatty acids. As cartilage changes progress, we found that supplementation with stearic acid and palmitic acid markedly increased glucose intolerance, abdominal obesity, hypertension and fatty liver. However such effects were decreased in the rats that are fed with lauric and myristic acid fats. Furthermore, the rats on palmitic (PA) and stearic acid (SA) diets increased the progression of OA in menisectomy rats, which was characterized by increased knee cartilage degeneration and decreased bone volume density (BMD). In addition, these diet groups also exhibited decreased hind paw withdrawal thresholds, grip strength, and increased joint hypersensitivity compared to the other saturated fat groups. Furthermore, significant spinal astrogliosis and microgliosis were also observed in these diet groups. On the contrary, lauric acid (LA) diet group rats exhibited decreased degeneration of the cartilage, increased hind paw withdrawal thresholds, grip strength and decreased joint hypersensitivity. In addition, lower number of spinal GFAP and IBA-1 positive cells were observed signifying decreased astrogliosis and microgliosis respectively. Conclusions: In conclusion, our study indicates that effect of saturated fats on OA risk and pain depends on the kind of fatty acids present in the blood. Thus, reducing or modulating certain types of saturated fatty acids in the diet may help in preventing or slowing the progression of OA.

Ground Beef High in Total Fat and Saturated Fatty Acids Decreases X Receptor Signaling Targets in Peripheral Blood Mononuclear Cells of Men and Women.

We hypothesized that consumption of saturated fatty acids in the form of high-fat ground beef for 5 weeks would depress liver X receptor signaling targets in peripheral blood mononuclear cells (PBMC) and that changes in gene expression would be associated with the corresponding changes in lipoprotein cholesterol (C) concentrations. Older men (n = 5, age 68.0 ± 4.6 years) and postmenopausal women (n = 7, age 60.9 ± 3.1 years) were assigned randomly to consume ground-beef containing 18% total fat (18F) or 25% total fat (25F), five patties per week for 5 weeks with an intervening 4-week washout period. The 25F and 18F ground-beef increased (p < 0.05) the intake of saturated fat, monounsaturated fat, palmitic acid, and stearic acid, but the 25F ground-beef increased only the intake of oleic acid (p < 0.05). The ground-beefs 18F and 25F increased the plasma concentration of palmitic acid (p < 0.05) and decreased the plasma concentrations of arachidonic, eicosapentaenoic, and docosahexaenic acids (p < 0.05). The interventions of 18F and 25F ground-beef decreased very low-density lipoprotein C concentrations and increased particle diameters and low-density lipoprotein (LDL)-I-C and LDL-II-C concentrations (p < 0.05). The ground-beef 25F decreased PBMC mRNA levels for the adenosine triphosphate (ATP) binding cassette A, ATP binding cassette G1, sterol regulatory element binding protein-1, and LDL receptor (LDLR) (p < 0.05). The ground-beef 18F increased mRNA levels for stearoyl-CoA desaturase-1 (p < 0.05). We conclude that the increased LDL particle size and LDL-I-C and LDL-II-C concentrations following the 25F ground-beef intervention may have been caused by decreased hepatic LDLR gene expression.

Effect of conjugated linoleic acid and different type of dietary fat on serum lipid profile, liver enzymes activity and oxidative stress markers in Wistar rats

Nutritional recommendations emphasize the need to limit consumption of saturated fatty acids and to increase the intake of polyunsaturated fatty acids in the prevention of non-communicable chronic diseases, particularly cardiovascular diseases. Among the fatty acids with health-related effects on the body, conjugated fatty acids are mentioned (i.e. CLA). The current study was designed to determine the effects of conjugated linoleic acid (CLA) on serum lipid profile, glucose, liver enzymes activity (AST and ALT), malonic dialdehyde (MDA) as well as lipid hydroperoxide (LPO) concentrations in rats fed diet differing in type of dietary fat. Male Wistar rats were divided into six groups and fed the following diets: control AIN-93G diet contained soybean oil (O) and diets with modification of fat source: butter (B) and margarine (M). The experimental diets were supplemented with 1% of conjugated linoleic acid (O+CLA, B+CLA, M+CLA). After 21 days the blood was collected and lipid profile, glucose, liver enzymes, MDA as well as LPO were analyzed. The dietary treatments had no significant effect on the body weight and liver weight of the animals. The concentrations of total cholesterol (TC) and LDL+VLDL cholesterol were unchanged. Both experimental factors (fat source and CLA) had a significant influence on the TAG and HDL levels. Margarine (M) significantly increased the TAG concentration, whereas CLA had a significant impact on the TAG reduction (M+CLA). Glucose level was significantly decreased in all groups fed diets supplemented with CLA. Serum ALT significantly increased in all CLA groups. Fat source had statistically significant influence on the MDA concentration. The LPO level was significantly elevated in all CLA groups. There was statistically significant interaction of experimental factors (fat source and CLA supplementation) on LPO level. Margarine had an adverse effect on the rat’s lipid profile. However, in the group fed with margarine, the addition of CLA decreased the concentration of TAG. Regardless of the type of the dietary fat, CLA supplementation increased the level of LPO in the blood serum of animals.