Intake Of Monounsaturated Fatty Acids Research Articles

Gut microbiota in adolescents and the association with fatty liver: the EPOCH study.

BackgroundRecent evidence supports that the gut microbiota may be involved in the pathophysiology of non-alcoholic fatty liver disease (NAFLD), and may also offer avenues for treatment or prevention.MethodsWe investigated the associations among gut microbiota, diet and hepatic fat fraction (HFF) in 107 adolescents. Magnetic Resonance Imaging (MRI) was used to assess HFF, and 16S rRNA gene sequencing was performed on collected fecal samples. Dietary intake was assessed using Food Frequency Questionnaires. We examined the association between gut microbiota alpha diversity and HFF, and assessed the predictive accuracy for HFF of 1) taxonomic composition, 2) dietary intake, 3) demographic and comorbid conditions, and 4) the combination of these.ResultsLower alpha diversity was associated with higher HFF (β=−0.19, 95% CI −0.36, −0.02). Selected taxa explained 17.7% (95% CI: 16.0–19.4%) of the variation in HFF. The combination of 2 of these taxa, Bilophila and Paraprevotella, with dietary intake of monounsaturated fatty acids and BMI z-scores explained 32.0% (95% CI: 30.3–33.6%) of the variation in HFF.ConclusionsThe gut microbiota is associated with HFF in adolescents and may be useful to help identify youth who would be amenable to gut microbiota-based interventions.

Assessment of dietary intake in Spanish university students of health sciences

IntroductionNutritional intake during early ages has been associated to disease onset later in life. This study aimed to assess dietary intake in Spanish university students of health sciences as compared to national recommended dietary intakes (DRIs). MethodsA cross-sectional study was conducted including 585 university students of health sciences aged 18–25 years. Dietary intake was assessed using a 72-h diet recall. A control group was selected from Spanish National Dietary Intake Survey (ENIDE) data. ResultsIntake of energy, protein, fat, fatty acids, and cholesterol was significantly lower (p<0.001) in university students compared to controls, while fiber intake showed the opposite trend (p<0.001). Total fat and carbohydrate intake was consistent with recommendations, but protein intake was lower than recommended. Intake of saturated fatty acids (SFAs) was markedly higher than nutrition goals, while intake of monounsaturated fatty acids (MUFAs) was lower. Both students and the reference control group did not reach the optimal dietary intake of iodine and vitamins D and E, while sodium intake was excessive in both groups. ConclusionsDietary habits of university students were mainly characterized by low intakes of energy, protein, fats, fatty acids, and cholesterol, and high intake of fiber as compared to the general population. Intake of iodine and vitamins D and E was low, while sodium intake was excessive in both university students and the general population. Dietary interventions should be considered to prevent nutritional deficiencies and to ensure a balanced diet.

Abstract MP40: Associations of Monounsaturated Fatty Acids From Plant and Animal Sources With Total and Cardiovascular Mortality Risk

Background: Studies regarding monounsaturated fatty acid(MUFA) intake and mortality have reported inconsistent findings.Dietary MUFAs can come from both plant and animal sources with divergent nutrient components that potentially obscure the associations for total MUFAs. Hypothesis: We hypothesized that MUFA from plant sources(MUFA-P) is more likely to be inversely associated with mortality than MUFA from animal sources (MUFA-A).Replacing saturated fatty acids(SFA), trans fat,or refined carbohydrates by MUFA-P would be associated with a lower risk. Methods: We included 63,412 women from the Nurses’ Health Study(1990-2012) and 29,966 men from Health Professionals Follow-up Study(1990-2010). MUFA-Ps and MUFA-As were calculated based on validated food frequency questionnaires collected every 4-y and food composition databases that capture changes in composition over time. Results: During 1,896,864 person-years of follow-up, 20,672 total and 4,588 cardiovascular deaths occurred.MUFA-P was inversely associated with total mortality after adjusting for potential confounders [HR:0.84(95%CI:0.79,0.89) P &lt;0.01], whereas MUFA-A was associated with higher risk [1.21(1.07,1.37), P &lt;0.01].Isocalorically replacing SFAs (5% of total energy), refined carbohydrates (5% energy),or trans fat (2% energy) with MUFA-Ps was associated with 15%, 14%, and 10% lower risk of total mortality, respectively. Mortality risk was 24% lower when MUFA-Ps were modelled to replace MUFA-As(5% energy),and 20% lower when the sum of SFAs and MUFA-As(5% energy) was replaced.Similar results were observed for cardiovascular mortality for the same substitutions:HR(95%CI) were 0.74 (0.64, 0.85; P &lt;0.01) for replacing MUFA-A and 0.83 (0.76, 0.92; P &lt;0.01) for replacing SFA+MUFA-A. Conclusions: Higher MUFA-P intake was associated with lower total mortality and MUFA-A was associated with higher mortality.Significantly lower mortality was observed when SFAs, trans fats,or refined carbohydrates were replaced by MUFA-P, but not MUFA-A.

Monounsaturated fats from plant and animal sources in relation to risk of coronary heart disease among US men and women

Monounsaturated fatty acids (MUFAs) improve blood lipid profiles in intervention studies, but prospective evidence with regard to MUFA intake and coronary heart disease (CHD) risk is limited and controversial. We investigated the associations of cis MUFA intake from plant (MUFA-P) and animal (MUFA-A) sources with CHD risk separately among 63,442 women from the Nurses' Health Study (1990-2012) and 29,942 men from the Health Professionals Follow-Up Study (1990-2012). Intakes of MUFA-Ps and MUFA-As were calculated by using validated food-frequency questionnaires collected every 4 y.Incident nonfatal myocardial infarction and fatal CHD cases (n = 4419) were confirmed by medical record review. During follow-up, MUFA-Ps and MUFA-As contributed 5.8-7.9% and 4.2-5.4% of energy on average, respectively. When MUFA-Ps were modeled to isocalorically replace other macronutrients, HRs (95% CIs) of CHD were 0.83 (0.68, 1.00) for saturated fatty acids (SFAs; 5% of energy), 0.86 (0.76, 0.97) for refined carbohydrates (5% of energy), and 0.80 (0.70, 0.91) for trans fats (2% of energy) (P = 0.05, 0.01, and 0.001, respectively). For MUFA-As, corresponding HRs (95% CIs) for the same isocaloric substitutions were 1.04 (0.79, 1.38) for SFAs, 1.11 (0.91, 1.35) for refined carbohydrates, and 0.88 (0.77, 1.01) for trans fats (P = 0.76, 0.31, and 0.08, respectively). Given the common food sources of SFAs and MUFA-As (Spearman correlation coefficients of 0.81-0.83 between these groups of fatty acids), we further estimated CHD risk when the sum of MUFA-As and SFAs (5% of energy) was replaced by MUFA-Ps, and found that the HR was 0.81 (95% CI: 0.73, 0.90; P < 0.001) for this replacement. The largely different associations of MUFA-Ps and MUFA-As with CHD risk suggest that plant-based foods are the preferable sources of MUFAs for CHD prevention. These findings are observational and warrant confirmation in intervention settings. This study was registered at clinicaltrials.gov as NCT00005152 and NCT00005182.

The Association Between Index of Nutritional Quality (INQ) and Glioma and Evaluation of Nutrient Intakes of These Patients: A Case-Control Study

ABSTRACTIntroduction: Glioma is the most common adult brain tumors. Dietary factors may play a role in the etiology of glioma. The Index of Nutritional Quality (INQ) provides a general overview for the nutrient content of a food or a diet. This study aimed to investigate the association between INQ and glioma and nutrient intakes. Material and methods: This study was included 128 patients and 256 controls. Dietary intakes of the subjects were evaluated by a food frequency questionnaire (FFQ) and FFQ-derived dietary data were used to calculate INQ scores. Logistic regression was used to calculate the odds ratios and 95% confidence intervals. Results: Cases had higher intake of total fat, saturated fatty acid (SFA), meats, hydrogenated oils and controls had higher intake of monounsaturated fatty acid, polyunsaturated fatty acid, calcium, dairy, fruits, and nuts. Only the INQ of vitamin C, vitamin E, calcium, and fiber are higher in controls. An inverse association was observed between glioma and INQ of calcium, vitamin E, vitamin C, and fiber. Conclusion: The results of this study propose a healthy diet such as high intake of vitamins C and E, calcium, fiber, food groups like fruits and vegetables, and low-fat milk and nuts; and low consumption of total fat, SFA, and red meat may be protective against glioma.

Risk factors for OASI in a large metropolitan maternity service

Osteoporosis is a bone disease that combines both a decrease in bone density and its internal architecture changes. Nutrition is one of the major determinants of osteoporosis.The purpose of our study was to identify nutritional risk factors of osteoporosis of two groups of osteoporotic women and witnesses.We conducted a comparative cross-sectional study including 60 postmenopausal women and screening for osteoporosis by a bone densitometry, recruited the outpatient service of Rheumatology of the Institute KASSAB.We have identified excessive supply of saturated fatty acids (SFA) in the osteoporotic compared with controls (13.27% vs 10.23%, p = 0.002) and an inadequate intake of monounsaturated fatty acids (MUFA) (12.6% vs 16.16%, p = 0.012).A low calcium intake is another factor of risk of osteoporosis (574.27 ± 336.9 mg/day vs 782.45 ± 340.54 mg/day; p = 0.021). This is explained by the low consumption of milk and milk products objectified in the osteoporotic group (p = 0.001). We also found a negative relationship between inadequate intakes of potassium and osteoporosis (2241.55 ± 1049.85 mg/day vs 2988.17 ± 1146.52 mg/day; p = 0.011). This may be due to the low consumption in fruit and vegetables, sources of potassium, found in the osteoporotic group (p = 0.003).We found a significant increase in the consumption of the VVPO group in the osteoporotic toward women witness (2.23 ± 0.99 number of times/day vs 1.67 ± 0.76 number of times/day; p = 0.019).A high consumption of coffee appears also as a risk factor since the osteoporotic group consume almost twice than controls (p = 0.002).Nutritional risk factors of osteoporosis are all the most important that they are editable and can take their place in a prevention of public health policy.

Relationships of Dietary Patterns, Foods, and Micro- and Macronutrients with Alzheimer's Disease and Late-Life Cognitive Disorders: A Systematic Review.

In the last decade, the association between diet and cognitive function or dementia has been largely investigated. In the present article, we systematically reviewed observational studies published in the last three years (2014-2016) on the relationship among dietary factors and late-life cognitive disorders at different levels of investigation (i.e., dietary patterns, foods and food-groups, and dietary micro- and macronutrients), and possible underlying mechanisms of the proposed associations. From the reviewed evidence, the National Institute on Aging-Alzheimer's Association guidelines for Alzheimer's disease (AD) and cognitive decline due to AD pathology introduced some evidence suggesting a direct relation between diet and changes in the brain structure and activity. There was also accumulating evidence that combinations of foods and nutrients into certain patterns may act synergistically to provide stronger health effects than those conferred by their individual dietary components. In particular, higher adherence to a Mediterranean-type diet was associated with decreased cognitive decline. Moreover, also other emerging healthy dietary patterns such as the Dietary Approach to Stop Hypertension (DASH) and the Mediterranean-DASH diet Intervention for Neurodegenerative Delay (MIND) diets were associated with slower rates of cognitive decline and significant reduction of AD rate. Furthermore, some foods or food groups traditionally considered harmful such as eggs and red meat have been partially rehabilitated, while there is still a negative correlation of cognitive functions with saturated fatty acids and a protective effect against cognitive decline of elevated fish consumption, high intake of monounsaturated fatty acids and polyunsaturated fatty acids (PUFA), particularly n-3 PUFA.

Prevalence of metabolic syndrome and its association with lifestyle and cardiovascular biomarkers among postmenopausal women in western Algeria.

To evaluate the prevalence of metabolic syndrome (MetS), its components, and their relationship with lifestyle, inflammation, and oxidative stress among postmenopausal Algerian women. A prospective cross-sectional survey was conducted among postmenopausal women at a clinic in Oran, Algeria, from March 1 to June 28, 2015. A diagnosis of MetS was made using the National Cholesterol Education Program Adult Treatment Panel III guidelines. Demographic, clinical, metabolic, inflammatory, dietary, and energy variables were assessed. Among 183 participants, 106 (57.9%) were diagnosed with MetS. Components of MetS included hypertension (n=144, 78.7%), hyperglycemia (n=135, 73.8%), hypertriglyceridemia (n=125, 68.3%), abdominal obesity (n=123, 67.2%), and low levels of high-density lipoprotein cholesterol (n=121, 66.1%). Although daily energy expenditure was similar among the women with or without MetS, total energy intake was increased in the group with MetS (P<0.001). The following measures were also increased among women with MetS: saturated fatty acid intake (P<0.001), C-reactive protein (P=0.051), thiobarbituric acid reactive substances (P<0.001), and carbonyls (P<0.001). By contrast, decreased monounsaturated fatty acid intake (P=0.024) and catalase activity (P<0.001) were observed in this group. Postmenopausal status could predict MetS, with inflammation and oxidative stress arising from an unhealthy lifestyle potentially increasing cardiovascular risk.

Effects of dietary fat on the saturated and monounsaturated fatty acid metabolism in growing pigs

ABSTRACTThe effect of dietary fats differing in fatty acid (FA) composition on the metabolism of saturated FA (SFA) and monounsaturated FA (MUFA) in growing pigs was investigated. The deposition of FA in the body and the fate of individual dietary FA were assessed after slaughter. Gilts with an initial body weight (BW) of 60 kg were used as experimental animals. Six pigs were slaughtered at 60 kg BW, while further 18 pigs received three isoenergetic and isonitrogen experimental diets containing linseed oil, rapeseed oil or beef tallow at 50 g/kg diet until they reached 105 kg (six pigs per group). The chemical composition and the content of FA in the whole body were determined and compared across groups. Regardless of dietary treatment, the whole body contained similar amounts of protein, fat and total FA. The total accumulation (percentage of net intake and de novo production) of SFA and MUFA was similar in all groups, but the processes of elongation and desaturation of SFA and MUFA depended upon the type of FA added to the diet. A high dietary content and intake of MUFA inhibits desaturation compared to SFA- and PUFA-rich diets, whereas a high SFA content and intake lowers elongation rate. The increasing net intake of total SFA and MUFA was associated with a lower total de novo production of these FA in the whole body of pigs.

The Effect of Dietary MUFA's on Resting Energy Expenditure in Individuals with Pre‐Diabetes

Research has revealed that there may be a positive association between increased monounsaturated fatty acid (MUFA) intake and increased resting energy expenditure (REE). Increases in REE could aid in weight loss, which is the most effective intervention to prevent the progression to T2DM. Results from this study will indicate whether or not increased MUFA intake is a valid dietary approach for improving REE in individuals with pre‐diabetes.In clinical practice, predictive equations are the most practical means to estimate a patient's REE. The most common equations are the Mifflin St. Joer and Harris Benedict equations, however reliability of the predictive equations remains unknown. This study aims to determine the accuracy of the REE predictive equations for the pre‐diabetic population.Study participants include adults ages 18–70, with a BMI of 25–45 kg/m2, that have been diagnosed with pre‐diabetes. Pre‐diabetic fasting blood glucose level is defined as 100–125 mg/dL. The REE was measured using the Cosmed and compared to the Mifflin St. Jeor and Harris Benedict predictive equation. This comparison will allow us to determine if the equation method provides an accurate REE estimate.Participants were split into an intervention group, who consumed 1 ½ ounces of pecans between 8am and 2pm daily for 8 weeks and a control group. The REE was measured pre and post intervention.The MUFA intervention did not significantly change REE measured via Cosmed. The mean measured REE pre MUFA intervention 1535.8 ± 386.1 and 1764.4 ± 594.2 post intervention. We found no significant correlation between Measured REE and the Mifflin St. Joer and the Harris Benedict predictive equations (r = 0.19, p = 0.29).While we did not find a significant difference, MUFA intake slightly increased REE in individuals with pre‐diabetes. A higher number of participants may yield a significant change in REE with daily MUFA intake, therefore providing an effective dietary approach to aid in weight loss of individuals with pre‐diabetes.The lack of correlation between both predictive equations and measured REE is substantial in practice. Predictive equations are used to determine caloric needs as a measure to induce weight loss. Inaccurate measurements will impede weight loss goals. Therefore, measured REE, rather than predicted REE, should be used in this population to aid in weight loss.Support or Funding InformationSummer Undergraduate Research FellowshipTexas Pecan Growers Association

The Relationship Between Dietary Intake and Fasting Blood Glucose in Individuals with Pre‐Diabetes

BackgroundResearch has indicated that there may be a positive association between increased proportions of monounsaturated fatty acid (MUFA) intake and improved blood glucose levels. There has also been literature indicating there may be a link between intake of micronutrients such as iron, selenium, magnesium, vitamin E, and zinc and blood glucose levels. Using the validated Vioscreen food frequency questionnaire (FFQ), the current study aims to outline the relationship between various micronutrients and fasting blood glucose (FBG) levels as a marker of insulin resistance in individuals with pre‐diabetes.ObjectiveTo outline the effect of dietary micronutrients on FBG in individuals with pre‐diabetes using the Vioscreen FFQ.MethodsAll participants completed the Vioscreen FFQ. Participants were required to be fasting for at least 8 hours before blood glucose test was performed. Fasting blood glucose was compared with dietary intake of iron, selenium, magnesium, vitamin E, zinc, MUFAs, polyunsaturated fatty acids (PUFAs), and saturated fatty acids (SFAs).ResultsA univariate regression analysis of FBG compared with intake of different micronutrients gathered via Vioscreen FFQ showed a number of correlations.There was a statically significant negative correlation between fasting blood glucose (FBG) and dietary intake of total cholesterol (r=−0.12, p=0.02), iron (r=−0.48, p=0.04), selenium (r=−0.56, p=0.01), magnesium (r=−0.5, p=0.02), zinc (r=−0.45, p=0.04), MUFAs (r=−0.61, p=0.01), saturated fatty acids (SFA) (r=−0.58, p=0.01), and polyunsaturated fatty acids (PUFA) (r=−0.41, p=0.04).A negative correlation was present between FBG and vitamin E, however the finding did not reach significance (r=−0.282, p=0.17).ConclusionsData gathered from the Vioscreen FFQ suggests that there are significant correlations present between certain micronutrients and FBG levels for individuals with pre‐diabetes. These results indicate that increasing the amount of dietary iron, selenium, magnesium, zinc, MUFAs, SFAs, and PUFAs may be a valid dietary intervention for the treatment and maintenance of pre‐diabetes. A noteworthy finding of this study was the negative relationship between PUFAs (r=−0.41, p=0.04), MUFAs (r=−0.61, p=0.01), and SFAs (r=−0.58, p=0.01). This finding supports the theory of a high fat, low carbohydrate diet as an intervention for the maintenance of blood glucose levels in those with insulin resistance. It is particularly interesting that increased proportions of dietary SFA were associated with lower FBG levels, considering current 2015 U.S. Dietary Guidelines suggest limiting saturated fat in the diet. It must be noted however, that the sample size used was fairly small with 10 participants. This limitation indicates more research must be done to clarify the specific relationship, and mechanism in which the micronutrients tested affect FBG levels.Support or Funding InformationViterbo University Summer Undergraduate Research FellowshipTexas Pecan Growers Association

Abstract MP050: Changes in Dietary Fat Intake and Long-term Weight Change in US Women and Men

Introduction: The role of dietary fat intake in body weight regulation remains controversial and few studies have examined long-term changes in types of dietary fat and weight change in longitudinal studies. Methods: We examined the association between changes in energy from dietary fat and weight change in three large, prospective cohorts including 102, 123 U.S. women and men who were free of diabetes, cardiovascular disease and cancer at baseline. Linear mixed model was used to assess the association between changes in energy from specific dietary fat and weight changes at 4-year intervals with multivariable adjustment for age, baseline body-mass index at each period, and simultaneous changes in dietary factors (total energy, energy from protein, cereal fiber) and lifestyle factors (smoking, physical activity, television watching, sleep duration). Results: Increased intake of polyunsaturated fatty acid (PUFA) was inversely associated with weight gain. A 5% increment in energy from total PUFA was associated with less weight gain (-1.8 lb, 95% CI: -1.95 to -1.65, p&lt;0.0001) and a 5% increment in energy from n-6 PUFA was associated with 0.90 lb (95% CI: -1.07 to -0.73, p &lt;0.0001) less weight gain over 4-yr period. For marine n-3 PUFA, a 0.3% increase in intake was associated with 2.28 lb (95% CI: -2.50 to -2.10, p&lt;0.0001) less weight gain; a 0.3% increase in intake of vegetable n-3 PUFA (ALA) was also associated with less weight gain (-0.77 lb, 95% CI: -0.86 to -0.68, p&lt;0.0001) at a 4-year interval. The effect of monounsaturated fatty acid (MUFA) intake on weight changes varied across time as the major food contributors to MUFA shifted from animal sources since 1986 to plant sources after 1994 in these cohorts. Prior to 1994, increasing intake of MUFA was positively associated with weight gain (0.50 lb, 95% CI: 0.36 to 0.65), whereas after 1994, increasing intake of MUFA was inversely associated with weight gain (-0.56 lb, 95% CI: -0.56 to 0.07, p&lt;0.0001 for interaction). In addition, a 5% increase in energy from SFA was associated with 1.71 lb (95% CI: 1.59 to 1.83) greater weight and a 1% increase in energy from trans -fat was associated with 1.97 lb (95% CI: 1.86 to 2.08) greater weight gain within each 4-year period. Conclusion: Different types of dietary fats have divergent associations with long-term weight change: higher intakes of PUFA (both n-6 and n-3 PUFA) and plant-based MUFA were associated with less weight gain, whereas increasing saturated and trans -fat intakes were associated with greater weight gain. Our results support the current dietary guidelines that recommend unsaturated fats as replacements for saturated and trans -fats.

Monounsaturated fatty acids might be key factors in the Mediterranean diet that suppress rheumatoid arthritis disease activity: The TOMORROW study

The Mediterranean diet is reportedly effective in suppressing disease activity in rheumatoid arthritis (RA), but the key elements responsible for this effect remain unknown. The presented study therefore aimed to identify such elements. This study included 208 consecutive patients with RA (RA group) and 205 age- and sex-matched healthy volunteers (controls) from the prospective "TOMORROW" cohort studythat has been ongoing since 2010 were included in this study. Food and nutrient intake was assessed using the brief self-administered diet history questionnaire (BDHQ), Mediterranean diet scores were calculated based on intake by controls and disease activity was determined from disease activity scores in 28 joints anderythrocyte sedimentation rates (DAS28-ESR). Intake of monounsaturated fatty acids (MUFA) was significantly lower in the RA, than in the control group (P=0.003) and the ratio of consumed monounsaturated to saturated fatty acid (MUFA/SFA) significantly differed within the RA group after being sub-classified according to DAS28-ESR. Moreover, DAS28-ESR significantly correlated with MUFA/SFA intake after age adjustment (R=-0.228, P<0.01). Logistic regression analysis selected high MUFA intake as an independent predictor of remission in the RA group with borderline boundary significance (odds ratio, 1.97; 95% CI, 0.98-3.98; P=0.057). Changes in DAS28-ESR between 2010 and 2011 significantly correlated with MUFA/SFA intake after age adjustment (R=0.180, P=0.01). Daily MUFA intake, a component of the Mediterranean diet score, might suppress disease activity in RA patients.

Health benefits and evaluation of healthcare cost savings if oils rich in monounsaturated fatty acids were substituted for conventional dietary oils in the United States.

The impact of nutritional behaviors on health is beyond debate and has the potential to affect the economic outputs of societies in significant ways. Dietary fatty acids have become a central theme in nutrition research in recent years, and the popularity of dietary oils rich in healthy fatty acids, such as monounsaturated fatty acid (MUFA), for cooking applications and use in food products has increased. Here, the objective is to summarize the health effects of MUFA-rich diets and to systematically estimate the potential healthcare and societal cost savings that could be realized by increasing MUFA intakes compared with other dietary fat intakes in the United States. Using a scoping review approach, the literature of randomized controlled clinical trials was searched and a 4-step cost-of-illness analysis was developed, which included estimates of success rate, disease biomarker reduction, disease incidence reduction, and cost savings. Findings revealed improvements in established biomarkers and in incidence of coronary heart disease and type 2 diabetes, along with potentially substantial annual healthcare and societal cost savings when recommendations for daily MUFA intake were followed. In summary, beyond the beneficial health effects of MUFA-rich diets, potential economic benefits suggest practical implications for consumers, food processors, and healthcare authorities alike.

Effects of a Japan Diet Intake Program on Metabolic Parameters in Middle-Aged Men.

Aim: We conducted a pilot study to clarify the effects of the Japan Diet nutritional education program on metabolic risk factors for atherosclerotic cardiovascular disease in middle-aged men who were brought up in the westernized dietary environment of modern Japan.Methods: Thirty-three men, 30–49 years of age, attended a nutrition education class to learn food items and recommended volumes comprising the Japan Diet (more fish, soybeans and soy products, vegetables, seaweed, mushrooms and unrefined cereals, and less animal fat, meat and poultry with fat, sweets, desserts and snacks, and alcoholic drinks), and were encouraged to consume the Japan Diet for 6 weeks. Anthropometric and biochemical parameters were measured and 3-day weighted dietary records were kept before and at completion of the intervention.Results: Ninety-one percent of participants showed improvements in more than one cardiovascular risk factor after 6 weeks. Body weight, serum low density lipoprotein (LDL) cholesterol, malondialdehyde modified (MDA)-LDL and triglyceride concentrations decreased significantly, while high density lipoprotein cholesterol was unchanged. Fish, soy, and sum of seaweed, mushrooms and konjak intakes doubled, and green and yellow vegetable intakes also increased as compared to baseline. Meanwhile, intakes of refined cereals, meat and poultry, sweets, desserts and snacks, and margarine and shortening decreased. Total energy, lipid, and saturated and monounsaturated fatty acid intakes decreased, while n-3 polyunsaturated fatty acid, dietary fiber, beta-carotene, vitamins D and K, potassium, and magnesium increased, with no change in sodium intake.Conclusions: The Japan Diet is suggested to improve atherosclerotic cardiovascular disease risk factors in middle-aged Japanese men.The clinical trial registration number: UMIN000020639.

Dietary Intake of Nutrients and Lifestyle Affect the Risk of Mild Cognitive Impairment in the Chinese Elderly Population: A Cross-Sectional Study.

Mild cognitive impairment (MCI) is a pre-clinical stage of Alzheimer’s disease afflicting a large number of the elderly throughout the world. However, modifiable risk factors for the onset and progression of MCI remain unclear. A cross-sectional study was performed to explore whether and how daily dietary nutrients intake and lifestyle impacted the risk of MCI in the Chinese elderly. We examined 2,892 elderly subjects, including 768 MCI patients and 2,124 subjects with normal cognition in three different Provinces of China. Dietary intake of nutrients were collected by using a 33-item food frequency questionnaire and calculated based on the Chinese Food Composition database. The MCI patients were first screened by Montreal Cognitive Assessment and then diagnosed by medical neurologists. Multivariate logistic regression and exploratory factor analyses were applied to identify and rank the risk factors. Three dietary nutrient intake combination patterns were identified as the major protective factors of MCI, with eigenvalues of 14.11, 2.26, and 1.51 and adjusted odds ratios (OR) of 0.77, 0.81, and 0.83 (P < 0.05), respectively. The most protective combination was featured with eight vitamins and six minerals, and OR for the third and fourth quartiles of these nutrients intake ranged from 0.48 to 0.74 (P < 0.05). Carotenoids, vitamin C, and vitamin B6 exhibited the highest protective factor loadings of 0.97, 0.95, and 0.92 (P < 0.05), respectively. Education, computer use, reading, and drinking represented the most protective lifestyle factors (OR = 0.25 to 0.85, P < 0.05), whereas smoking and peripheral vascular diseases were associated with higher (OR = 1.40 and 1.76, P < 0.05) risk of MCI. Adequate dietary intake of monounsaturated fatty acids and cholesterol were significantly associated with decreased risk of MCI. In conclusion, adequate or enhanced intake of micronutrients seemed to lower the risk of MCI in the Chinese elderly. In addition, improving education and lifestyle such as reading, computer use and moderate drinking might also help to decrease the risk of MCI.

Fatty acid intake and its dietary sources in relation with markers of type 2 diabetes risk: The NEO study

Objective:The aim of this study was to examine the relations between intakes of total, saturated, mono-unsaturated, poly-unsaturated and trans fatty acids (SFA, MUFA, PUFA and TFA), and their dietary sources (dairy, meat and plant) with markers of type 2 diabetes risk.Subjects/Methods:This was a cross-sectional analysis of baseline data of 5675 non-diabetic, middle-aged participants of the Netherlands Epidemiology of Obesity (NEO) study. Associations between habitual dietary intake and fasting and postprandial blood glucose and insulin, Homeostatic Model Assessment of Insulin Resistance (HOMA-IR), HOMA of β-cell function (HOMA-B) and Disposition Index were assessed through multivariable linear regression models with adjustments for demographic, lifestyle and dietary factors.Results:Mean (s.d.) intakes in percent of energy (En%) were 34.4 (5.8) for total fatty acids, 12.4 (2.9) for SFA, 12.2 (2.4) for MUFA, 6.9 (1.9) for PUFA and 0.6 (0.2) for TFA. As compared with carbohydrates, only SFA was weakly inversely associated with fasting insulin, HOMA-IR and HOMA-B. When stratified by dietary source, all fatty acids from meat were positively associated with fasting insulin — total fatty acidsmeat (per 5 En%: 10.0%; 95% confidence interval: 4.0, 16.3), SFAmeat (per 1 En%: 3.7%; 0.4, 7.2), MUFAmeat (per 1 En%: 5.0%; 2.0, 8.1), PUFAmeat (per 1 En%: 17.3%; 6.0, 29.7) and TFAmeat (per 0.1 En%: 10.5%; 3.2, 18.3). Similarly, all fatty acids from meat were positively associated with HOMA-IR and HOMA-B and inversely with Disposition Index.Conclusions:Our study suggests that the relations between fatty acid intakes and markers of type 2 diabetes risk may depend on the dietary sources of the fatty acids. More epidemiological studies on diet and cardiometabolic disease are needed, addressing possible interactions between nutrients and their dietary sources.

Lipid Peroxidation Serum Levels in Breast Cancer Patients

This prevalence study was conducted to compare lipid peroxide serum levels of breast cancer patients to a control group. Sixteen cases and 12 controls were interviewed for socio-demographic characteristics, medical, cancer and lifestyle history anthropometrical measurements and dietary assessment. A blood sample was collected for quantitative determination of serum lipid peroxides using a colorimetric endpoint assay. The prevalence odds ratio showed a strong and statistically significant inverse association (OR= 6.60; p= 0.02) between breast cancer and lipid peroxide levels. Lipid peroxide levels in serum were different between cases and controls although a level of statistical significance was not attained. The confounding effect of vitamin C, total fat intake, saturated and monounsaturated fatty acid intake was evaluated using a stratified analysis. It revealed that the association between breast cancer and lower lipid peroxidation levels remained strong even after controlling for the variables. Vitamin supplementation and polyunsaturated fatty acid intake appear to modify the levels of serum lipid peroxides. These findings are consistent with previous studies that showed possible inhibitory role of lipid peroxidation products on breast cancer growth.

Nutritional risk factors for postmenopausal osteoporosis

BackgroundOsteoporosis is a bone disease that combines both a decrease in bone density and its internal architecture changes. Nutrition is one of the major determinants of osteoporosis. AimThe purpose of our study was to identify nutritional risk factors of osteoporosis of two groups of osteoporotic women and witnesses. MethodsWe conducted a comparative cross-sectional study including 60 postmenopausal women and screening for osteoporosis by a bone densitometry, recruited the outpatient service of Rheumatology of the Institute KASSAB. ResultsWe have identified excessive supply of saturated fatty acids (SFA) in the osteoporotic compared with controls (13.27% vs 10.23%, p=0.002) and an inadequate intake of monounsaturated fatty acids (MUFA) (12.6% vs 16.16%, p=0.012).A low calcium intake is another factor of risk of osteoporosis (574.27±336.9mg/day vs 782.45±340.54mg/day; p=0.021). This is explained by the low consumption of milk and milk products objectified in the osteoporotic group (p=0.001). We also found a negative relationship between inadequate intakes of potassium and osteoporosis (2241.55±1049.85mg/day vs 2988.17±1146.52mg/day; p=0.011). This may be due to the low consumption in fruit and vegetables, sources of potassium, found in the osteoporotic group (p=0.003).We found a significant increase in the consumption of the VVPO group in the osteoporotic toward women witness (2.23±0.99 number of times/day vs 1.67±0.76 number of times/day; p=0.019).A high consumption of coffee appears also as a risk factor since the osteoporotic group consume almost twice than controls (p=0.002). ConclusionNutritional risk factors of osteoporosis are all the most important that they are editable and can take their place in a prevention of public health policy.

Dietary fat intake and endometrial cancer risk: A dose response meta-analysis.

Since body fatness is a convincing risk factor for endometrial cancer, dietary fat intake was speculated to be associated with endometrial cancer risk. However, epidemiological studies are inconclusive. We aimed to conduct a meta-analysis to assess the associations between dietary fat intake and endometrial cancer risk. We searched the PubMed, Embase, and Web of science databases updated to September 2015. In total, 7 cohort and 14 case-control studies were included. Pooled analysis of case-control studies suggested that endometrial cancer risk was significantly increased by 5% per 10% kilocalories from total fat intake (P=0.02) and by 17% per 10 g/1000 kcal of saturated fat intake (P < 0.001). Summary of 3 cohort studies showed significant inverse association between monounsaturated fatty acids and endometrial cancer risk (odds ratio = 0.84, 95% confidence interval = 0.73-0.98) with a total of 524583 participants and 3503 incident cases. No significant associations were found for polyunsaturated fatty acids and linoleic acid. In conclusion, positive associations with endometrial cancer risk were observed for total fat and saturated fat intake in the case-control studies. Results from the cohort studies suggested higher monounsaturated fatty acids intake was significantly associated with lower endometrial cancer risk.