Specific Types Of Fat Research Articles

Lipidomic Analysis of Microfat and Nanofat Reveals Different Lipid Mediator Compositions.

Microfat and nanofat are commonly used in various surgical procedures, from skin rejuvenation to scar correction, to contribute to tissue regeneration. Microfat contains mainly adipocytes and is well suited for tissue augmentation, and nanofat is rich in lipids, adipose-derived stem cells, microvascular fragments, and growth factors, making it attractive for aesthetic use. The authors have previously demonstrated that the mechanical processing of microfat into nanofat significantly changes its proteomic profile. Considering that mechanical fractionation leads to adipocyte disruption and lipid release, they aimed to analyze their lipidomic profiles for their regenerative properties. Microfat and nanofat samples were isolated from 14 healthy patients. Lipidomic profiling was performed by liquid chromatography tandem mass spectrometry. The resulting data were compared against the Human Metabolome and LIPID MAPS Structure Database. MetaboAnalyst was used to analyze metabolic pathways and lipids of interest. From 2388 mass-to-charge ratio features, metabolic pathway enrichment analysis of microfat and nanofat samples revealed 109 pathways that were significantly enriched. Microfat samples revealed higher-intensity levels of sphingosines, different eicosanoids, and fat-soluble vitamins. Increased levels of coumaric acids and prostacyclin were found in nanofat. This is the first study to analyze the lipidomic profiles of microfat and nanofat, providing evidence that mechanical emulsification of microfat into nanofat leads to changes in their lipid profiles. From 109 biological pathways, antiinflammatory, antifibrotic, and antimelanogenic lipid mediators were particularly enriched in nanofat samples when compared with microfat. Although further studies are necessary for a deeper understanding of the composition of these specific lipid mediators in nanofat samples, the authors propose that they might contribute to its regenerative effects on tissue. Profiling the unique lipid mediators in nanofat and microfat enhances our understanding of their different therapeutic effects and allows us to link these specific mediators to antiinflammatory, pro-regenerative, or healing properties. Ultimately, this insight can advance personalized therapeutic strategies, where a specific type of fat is selected based on its optimal therapeutic effect.

Effects of bioavailability of macronutrients on overall control of plasma glucose: a review

Macronutrients play a crucial role in management of type 2 diabetes. This is seen in their ability to modulate plasma glucose concentrations. However, the ideal proportions of macronutrients to be consumed in order to maintain ideal plasma glucose concentrations remains elusive. Therefore, this paper set out to conduct a review to investigate the relationship between macronutrients and plasma glucose concentrations from a physiological perspective. The review was conducted using papers obtained from various databases such as MEDLINE (Pubmed), Open Access Journals Elsevier, Free Medical Journals and Google Scholar. The research papers included general reviews, systemic reviews, meta-analyses, and randomized control trials that examined the effect of macronutrients on plasma glucose concentration as well as papers on mathematical models describing the relationship between macronutrient bioavailability and plasma glucose concentration. The review assessed the effect of various macronutrients on post-prandial plasma glucose concentration, post-prandial plasma insulin, post-prandial glucose-dependent insulinotropic peptide plasma concentration, and post-prandial glucose-like peptide-1 plasma concentration. The results of the review showed that carbohydrates influence plasma glucose concentration in a dose dependant manner but this is dependent on their bioavailability. This bioavailability was shown to be subject to fluctuations determined by food processing techniques, food structure, and food matrix. The results also showed that some specific types of fats and proteins indirectly influence plasma glucose concentration through their effect on incretin hormones. The effect of fats and proteins on incretin hormones was through different mechanisms and pathways. In-lieu of the findings, the review concludes that the macronutrient composition of diets designed for type 2 diabetic patients should take into consideration the physiological relationship between the macronutrients and plasma glucose concentrations. In this way, diet proportions can be made in such a manner as to determine the exact amounts that will realize near normal plasma glucose concentrations for a type 2 diabetic patient. Key words: bioavailability, glucose-insulin system, macronutrients, incretin hormones, type 2 diabetes, glucose absorption models

Associations of Dietary Intakes of Total and Specific Types of Fat with Blood Lipid Levels in the Filipino Women's Diet and Health Study (FiLWHEL).

Limited evidence exists on the association between dietary fat intake and lipid profiles in Southeast Asian populations. We aimed to examine the cross-sectional associations of dietary intake of total and specific types of fat with dyslipidemia in Filipino immigrant women in Korea. We included 406 Filipino women married to Korean in the Filipino Women's Diet and Health Study (FiLWHEL). Dietary fat intake was assessed using 24-hour recalls. Impaired blood lipid profiles were defined as high total cholesterol (TC) (≥200 mg/dL), high triglyceride (TG) (≥150 mg/dL), high LDL Cholesterol (LDL-C) (≥ 130 mg/dL), or low HDL cholesterol (HDL-C) (<50 mg/dL). The genomic DNA samples were genotyped using DNA chip. The odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using multivariate logistic regression. Substituting carbohydrates with dietary saturated fat (SFA) intake was associated with increased prevalence of dyslipidemia; ORs (95% CIs) for subsequent tertiles compared to the first tertile were 2.28 (1.19-4.35), and 2.88 (1.29-6.39) (P for trend = 0.02). When we examined individual markers, ORs (95% CIs, P for trend) comparing the third to the first tertile were 3.62 (1.53-8.55, 0.01) for high TC, 1.46 (0.42-5.10, 0.72) for high TG, 4.00 (1.48-10.79, 0.02) for high LDL-C, and 0.69 (0.30-1.59, 0.36) for low HDL-C. When we examined the interaction by LDL-C-related polymorphisms, the association with dyslipidemia was more pronounced among participants with CC alleles than among those with T alleles of rs6102059 (P for interaction = 0.01). High dietary SFA intake was significantly associated with a high prevalence of dyslipidemia in Filipino women in Korea. Further prospective cohort studies are warranted to determine risk factors for CVD in Southeast Asian populations.

Therapeutic Role of DGJ (1‐deoxygalactonojirimycin) in Fabry Disease: Theoretical Insights

AbstractFabry disease (FD) is a potentially fatal rare genetic disorder that is actuated due to the alpha‐galactosidase (α‐Gal) enzyme's ineptitude to break down a specific type of fat, globotriaosylceramide. At present, there is no effective therapeutics against FD. However, studies have shown 1‐deoxygalactonojirimycin (DGJ) to be a notable pharmacological chaperone against α‐Gal mutants. In this present analysis, theoretical details behind chaperoning ability of DGJ in ameliorating the functional activity of selected α‐Gal mutants were studied. From the literature, 40 missense mutants responsive to DGJ were analysed, T41I and Y216C mutants were screened and studied further. Through MD simulations, structural rigidity and fluctuations were found to be altered in mutants. Moreover, metastable states observed in mutants were concentrated towards stable conformations in the presence of DGJ. Also, simulated thermal unfolding analysis on mutants illustrated a pattern shift of hydrogen bond dilution and rigid cluster decomposition towards that of wild‐type, in the presence of DGJ. Hence, DGJ could alleviate mutant α‐Gal, thereby mitigating the effects of FD.

Pre-pregnancy fat intake in relation to hypertensive disorders of pregnancy

Many studies have linked intakes of fat and of specific fatty acids during pregnancy with preeclampsia; however, information on the association of intake before pregnancy with hypertensive disorders of pregnancy (HDP) is scant. We evaluated the associations of intakes of major and specific types of fat before pregnancy with the risks of HDP, including preeclampsia and gestational hypertension (GHTN). We followed 11,535 women without chronic disease participating in the Nurses' Health Study II from 1991 and 2009. Pre-pregnancy dietary fat was assessed by an FFQ. Intakes of total fat, saturated fat, trans fatty acid (TFA), MUFAs, PUFAs, and fat subtypes (omega-3 and omega-6) were categorized into quintiles of intake. HDP were self-reported. The RRs (95% CIs) of HDP were estimated by log-binomial generalized estimating equation regression models, with an exchangeable correlation matrix to account for repeated pregnancies while adjusting for potential confounders. During 19 years of follow-up, there were 495 cases of preeclampsia (2.9%) and 561 (3.3%) cases of GHTN in 16,892 singleton pregnancies. The mean age at pregnancy was 34.6 years (SD, 3.9 years). Among major fat types, only pre-pregnancy TFA was related to a higher risk of HDP (RR, 1.32; 95% CI: 1.05-1.66), and only for preeclampsia (RR, 1.50; 95% CI: 1.07-2.10) but not for GHTN (RR, 1.21; 95% CI: 0.87-1.70). Among specific types of PUFAs, intake of arachidonic acid was positively related with GHTN (RR, 1.43; 95% CI: 1.00-2.04) but not preeclampsia (RR, 1.08; 95% CI: 0.75-1.57). In analyses restricted to pregnancies 1 year after the diet assessment, women with the highest intake of long-chain omega-3 fatty acids had a 31% lower risk of HDP (95% CI: 3%-51%), which was driven by preeclampsia (RR, 0.55; 95% CI: 0.33-0.92). Pre-pregnancy intakes of total fat, saturated fat, and MUFA were unrelated to HDP, whereas TFA was positively related to HDP. These findings highlight the importance of ongoing efforts to eliminate TFA from the global food supply.

Risk of Disease Recurrence and Mortality Varies by Type of Fat Consumed before Cancer Treatment in a Longitudinal Cohort of Head and Neck Squamous Cell Carcinoma Patients

BackgroundThe associations between specific types of fat and head and neck squamous cell carcinoma (HNSCC) recurrence and mortality rates have not yet been examined. ObjectivesThe purpose of this study was to determine how intakes of various fat subtypes before cancer treatment are associated with recurrence and mortality in adults diagnosed with HNSCC. MethodsThis was a secondary analysis longitudinal cohort study of data collected from 476 newly diagnosed patients with HNSCC. Patients completed baseline FFQs and epidemiologic health surveys. Recurrence and mortality events were collected annually. Fat intakes examined included long-chain fatty acids (LCFAs), unsaturated fatty acids (FAs), PUFAs, ω-3 (n–3) PUFAs, ω-6 (n–6) PUFAs, MUFAs, animal fats, vegetable fats, saturated FAs, and trans fats. Associations between fat intake (categorized into tertiles) and time to event were tested using multivariable Cox proportional hazards models, adjusting for age, sex, smoking status, human papillomavirus status, tumor site, cancer stage, and total caloric intake. Intake of fats was compared with the lowest tertile. ResultsDuring the study period, there were 115 recurrent and 211 death events. High LCFA intake was associated with a reduced all-cause mortality risk (HR: 0.55; 95% CI: 0.34, 0.91; P-trend = 0.02). High unsaturated FA intake was associated with a reduced all-cause mortality risk (HR: 0.62; 95% CI: 0.40, 0.97; P-trend = 0.04) and HNSCC-specific mortality risk (HR: 0.51; 95% CI: 0.29, 0.90; P-trend = 0.02). High intakes of ω-3 PUFAs (HR: 0.56; 95% CI: 0.35, 0.91; P-trend = 0.02) and ω-6 PUFAs (HR: 0.57; 95% CI: 0.34, 0.94; P-trend = 0.02) were significantly associated with a reduced all-cause mortality risk. There were no significant associations between other fat types and recurrence or mortality risk. ConclusionsIn this prospective survival cohort of 476 newly diagnosed patients with HNSCC, our data suggest that HNSCC prognosis may vary depending on the fat types consumed before cancer treatment. Clinical intervention trials should test these associations.

Dietary fat intake and risk of Parkinson disease: results from the Swedish National March Cohort

BackgroundFollowing progressive aging of the population worldwide, the prevalence of Parkinson disease is expected to increase in the next decades. Primary prevention of the disease is hampered by limited knowledge of preventable causes. Recent evidence regarding diet and Parkinson disease is inconsistent and suggests that dietary habits such as fat intake may have a role in the etiology.ObjectiveTo investigate the association between intake of total and specific types of fat with the incidence of Parkinson disease.MethodsParticipants from the Swedish National March Cohort were prospectively followed-up from 1997 to 2016. Dietary intake was assessed at baseline using a validated food frequency questionnaire. Food items intake was used to estimate fat intake, i.e. the exposure variable, using the Swedish Food Composition Database. Total, saturated, monounsaturated and polyunsaturated fat intake were categorized into quartiles. Parkinson disease incidence was ascertained through linkages to Swedish population-based registers. Cox proportional hazards regression models were used to estimate hazard ratios (HR) with 95% confidence intervals (CI) of the association between fat intake from total or specific types of fats and the incidence of Parkinson disease. The lowest intake category was used as reference. Isocaloric substitution models were also fitted to investigate substitution effects by replacing energy from fat intake with other macronutrients or specific types of fat.Results41,597 participants were followed up for an average of 17.6 years. Among them, 465 developed Parkinson disease. After adjusting for potential confounders, the highest quartile of saturated fat intake was associated with a 41% increased risk of Parkinson disease compared to the lowest quartile (HR Q4 vs. Q1: 1.41; 95% CI: 1.04–1.90; p for trend: 0.03). Total, monounsaturated or polyunsaturated fat intake were not significantly associated with Parkinson disease. The isocaloric substitution models did not show any effect.ConclusionsWe found that a higher consumption of large amounts of saturated fat might be associated with an increased risk of Parkinson disease. A diet low in saturated fat might be beneficial for disease prevention.

Adult dietary fat intake and ovarian cancer risk

The association of dietary fat intake with ovarian cancer risk has been inconsistent across populations. We examined dietary fat intake, overall and by type and ovarian cancer risk in two prospective cohort studies. We assessed long-term dietary fat intake among Nurses' Health Study (NHS) and NHSII participants using food frequency questionnaires administered every 2-4 years beginning in 1984 and 1991, respectively. We examined cumulative energy-adjusted intake of total fat, specific types of fat (animal, vegetable, saturated, monounsaturated, polyunsaturated and trans fat) and cholesterol. We identified 700 ovarian cancer cases in NHS and 196 in NHSII with dietary information. Cox proportional hazards regression was used to estimate associations between intake and ovarian cancer risk. Dietary fat intake changed over time in both cohorts and was lower in NHS than NHSII. Higher cumulative average intakes of animal fat and cholesterol were significantly positively associated with risk of ovarian cancer in NHS (relative risk [RR] comparing extreme quartiles = 1.57, 95% CI: 1.20, 2.06 and 1.35, 95% CI: 1.08, 1.69, respectively), but not in NHSII. Other dietary fat sources were not clearly associated with risk in either population. We did not observe clear associations between dietary fat and ovarian cancer risk in two large prospective cohort studies.

Microenvironment of Immune Cells Within the Visceral Adipose Tissue Sensu Lato vs. Epicardial Adipose Tissue: What Do We Know?

The chronic low-grade inflammation of the visceral adipose tissue is now fully established as one of the main contributors to metabolic disorders such as insulin resistance, subsequently leading to metabolic syndrome and other associated cardiometabolic pathologies. The orchestration of immune response and the "ratio of responsibility" of different immune cell populations have been studied extensively over the last few years within the visceral adipose tissue in general sense (sensu lato). However, it is essential to clearly distinguish different types of visceral fat distribution. Visceral adipose tissue is not only the classical omental or epididymal depot, but includes also specific type of fat in the close vicinity to the myocardium-the epicardial adipose tissue. Disruption of this type of fat during obesity was found to have a unique and direct influence over the cardiovascular disease development. Therefore, epicardial adipose tissue and other types of visceral adipose tissue depots should be studied separately. The purpose of this review is to explore the present knowledge about the morphology and dynamics of individual populations of immune cells within the visceral adipose tissue sensu lato in comparison to the knowledge regarding the epicardial adipose tissue specifically.

Indices for the assessment of nutritional quality of meals: a systematic review.

This systematic review aimed to synthesise information on indices developed to evaluate nutritional quality of meals. A strategy for systematic search of the literature was developed using keywords related to assessment of meal quality. Databases searched included ScienceDirect, PubMed, Lilacs, SciELO, Scopus, Cochrane, Embase and Google Scholar. The literature search resulted in seven different meal quality indices. Each article was analysed in order to identify the following items: authors, country, year, study design, population characteristics, type of meal evaluated, dietary assessment method, characteristics evaluated (nutrients or food items), score range, index components, nutritional references, correlations performed, validation and relationship with an outcome (if existing). Two studies developed instruments to assess the quality of breakfast, three analysed lunch, one evaluated dinner and one was applied to all types of meals and snacks. All meal quality indices reviewed were based on the evaluation of presence or absence of food groups and relative contributions of nutrients, according to food-based guidelines or nutrient references, adapting the daily dietary recommendations to one specific meal. Most of the indices included three items as components for meal quality assessment: (I) total fat or some specific type of fat, (II) fruits and vegetables and (III) cereals or whole grains. This systematic review indicates aspects that need further research, particularly the numerous approaches to assessing meals considering different foods and nutrients, and the need for validation studies of meal indices.

Abstract P157: Specific Dietary Fats in Relation to Total and Cause-specific Mortality

Introduction: Previous studies have shown distinct associations between specific types of dietary fat and cardiovascular disease. However, studies of specific types of fat in relation to total and cause-specific mortality remain limited and inconsistent. Hypothesis: We hypothesized that specific types of dietary fat were differentially associated with total and cause-specific mortality. Methods: We investigated 83,349 women from the Nurses’ Health Study (1980-2012) and 42,884 men from the Health Professionals Follow-up Study (1986-2012) who were free from cardiovascular disease, cancer and diabetes at baseline. Dietary fat intake was assessed at baseline and updated every 2 to 4 years. Results: We documented 33,304 deaths during 3,439,954 person-years of follow-up. After adjustment for known and suspected risk factors, the hazard ratios (HRs) of total mortality comparing extreme quintiles of intake was 1.08, (95% confidence interval (CI), 1.03-1.14) for saturated fat, 0.81 (95% CI, 0.78-0.84) for polyunsaturated fat, 0.89 (95% CI, 0.84-0.94) for monounsaturated fat and 1.13 (95% CI, 1.07-1.18) for trans fat (P for trend &lt;0.01 for all). Saturated fat intake was associated with a non-significant higher cardiovascular disease mortality across quintiles, while trans fat intake was associated a 20% higher cardiovascular disease mortality across quintiles. Dietary polyunsaturated and monounsaturated fats were each inversely associated with the risk of cardiovascular disease mortality. Replacing 5% of energy from saturated fats with equivalent energy from polyunsaturated fats and monounsaturated fats was associated with 26% (HR =0.74, 95% CI, 0.70-0.77) and 13% (HR =0.87, 95% CI, 0.82-0.92) lower total mortality, respectively. Replacing saturated fats with equivalent energy from polyunsaturated fats and monounsaturated fats was associated with lower risk of mortality due to cardiovascular disease, cancer and neurodegenerative disease. Intake of n-6 polyunsaturated fat, especially linoleic acid, was inversely associated with mortality due to most major causes, while marine n-3 polyunsaturated fat intake was associated with a modestly lower total mortality. Conclusions: Higher saturated fat intake was associated with higher mortality, whereas dietary polyunsaturated fat and monounsaturated fat intakes were inversely associated with mortality. These findings support current dietary recommendations to replace saturated fat with unsaturated fats.

Abstract B30: Dietary fat intake and ovarian cancer risk.

Abstract Purpose: Prevention recommendations for ovarian cancer have been limited because few confirmed risk factors are modifiable. While dietary fat intake has been proposed as a potential risk factor, results have been inconsistent possibly due to limitations of when diet was assessed (e.g., baseline only). Therefore, in two large prospective cohort studies, we examined the association between ovarian cancer risk and dietary fat intake, including cumulative average intake (long-term intake) as well as simple updated intake (recent intake). Methods: We assessed recent (2-6 years prior to diagnosis) as well as long-term (cumulative average) dietary fat intake among 65,590 women in the Nurses' Health Study (NHS) and NHSII using food frequency questionnaires administered every 2-4 years beginning in 1984 and 1991 respectively. We examined intakes of total fat as well as specific types of fat (i.e., animal, vegetable, saturated, monounsaturated, polyunsaturated, and trans fat). We identified 536 cases of ovarian cancer throughout follow-up with information on recent diet. We used Cox proportional hazards regression to estimate the associations between dietary fat intake and risk of ovarian cancer. Results: While recent total fat intake was not associated with ovarian cancer risk (RR comparing extreme quartiles= 1.05, 95%CI: 0.81-1.36), higher recent polyunsaturated fat intake was associated with a higher risk of ovarian cancer (RR comparing extreme quartiles=1.45, 95%CI: 1.08-1.94). However, there were no significant associations between cumulative average intakes of dietary fat and risk of ovarian cancer. For example, women in the highest quartile of cumulative average polyunsaturated fat intake had a non-significant 20% higher risk of ovarian cancer compared to those in the lowest quartile (95%CI: 0.88-1.62, p-trend=0.39). Conclusion: While there were no significant associations between long-term dietary fat intake and risk of ovarian cancer in the NHS and NHSII, higher recent intake of polyunsaturated fat was associated with a higher risk of ovarian cancer. Future work will assess whether these associations vary histologic subtypes and by ER and PR expression in ovarian tumors. Citation Format: Megan Rice, Shelley Tworoger. Dietary fat intake and ovarian cancer risk. [abstract]. In: Proceedings of the AACR Special Conference on Advances in Ovarian Cancer Research: Exploiting Vulnerabilities; Oct 17-20, 2015; Orlando, FL. Philadelphia (PA): AACR; Clin Cancer Res 2016;22(2 Suppl):Abstract nr B30.

Macronutrient composition and gestational weight gain: a systematic review

Abnormal gestational weight gain is associated with unfavorable pregnancy outcomes. Several risk factors have been identified, but the effect of macronutrient intake during pregnancy on gestational weight gain has not been systematically evaluated in both high-income countries and low- and middle-income countries. We conducted a systematic review of the literature in 8 different databases (until 12 August 2015) to assess whether energy intake and macronutrient intake (i.e., protein, fat, and carbohydrate) during pregnancy were associated with gestational weight gain (following Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines). Of 7623 identified references, we included 56 articles (46 observational studies and 10 trials, 28 of which were in high-income countries and 28 of which were in low- and middle-income countries). Eleven of the included articles were of high quality (20%). Results of 5 intervention and 7 high-quality observational studies suggested that higher energy intake during pregnancy is associated with higher gestational weight gain (n = 52). Results from observational studies were inconsistent for protein intake (n = 29) and carbohydrate intake (n = 18). Maternal fat intake (n = 25) might be associated with gestational weight gain as suggested by observational studies, although the direction of this association might depend on specific types of fat (e.g., saturated fat). Macronutrient intake was not consistently associated with the prevalence of inadequate or excessive gestational weight gain. Associations were comparable for high-income countries and low- and middle-income countries. The current literature provides evidence that energy intake is associated with gestational weight gain, but the roles of individual macronutrients are inconsistent. However, there is a need for higher-quality research because the majority of these studies were of low quality.

Linking fat intake, the intestinal microbiome, and necrotizing enterocolitis in premature infants.

Components of diet, including the total amounts and specific types of fat, affect the composition of the intestinal microbiome in both animal models and cohort studies of humans. Amounts of total fat and specific fatty acids (FA) are some of the most variable nutritional components of breast milk. Evaluations of the microbiome in premature infants have shown decreased diversity of species and increased proportions of potentially pathogenic bacteria. Microbial patterns in premature infants may be affected by nutritional fat intake, altering risk of diseases such as necrotizing enterocolitis. Dietary FA may also impact disease susceptibility through molecular mechanisms. Specifically, intestinal Toll-like receptor 4 expression is altered by manipulation of FA in murine models. Abnormal increased expression of Toll-like receptor 4, the receptor for lipopolysaccharide, has been implicated in necrotizing enterocolitis. This report will review the role of dietary fat in the composition of the intestinal microbiome, the extreme variability of FA intake in premature infants, and associations of both dysbiosis and FA intake with the development of necrotizing enterocolitis.

Dietary fat intake in relation to lethal breast cancer in two large prospective cohort studies.

Whether fat intake influences risk of developing more aggressive, lethal breast tumors is unknown. We evaluated intakes of total fat, specific types of fat, and cholesterol prior to diagnosis in relation to lethal breast cancer risk in 88,759 women in the Nurses' Health Study (NHS; 1980-2010) and 93,912 women in the Nurses' Health Study II (NHSII; 1991-2010). Diet was assessed every 4 years using a semi-quantitative food frequency questionnaire. Breast cancers were confirmed with pathology reports; deaths were confirmed by next of kin or the National Death Index. We defined lethal cases as women with invasive breast cancer who died of breast cancer. We pooled the cohorts and used multivariable Cox proportional hazards models. We identified 1,529 lethal breast cancer cases (1,279 in NHS and 250 in NHSII). Higher total fat intake was associated with a slightly lower lethal breast cancer risk (top vs. bottom quintile hazard ratio [HR] 0.85; 95 % CI 0.72, 1.01; p trend = 0.05). Specific types of fat were generally not associated with lethal breast cancer risk. For example, compared with those in the lowest quintile of saturated fat intake, those in the highest quintile had a HR of 0.98 (95 % CI 0.75, 1.26; p trend = 0.96). Among women diagnosed with breast cancer, pre-diagnosis fat intake was not associated with survival. Higher pre-diagnosis fat intake was not associated with greater risk of lethal breast cancer in these large prospective cohort studies, consistent with the weight of the evidence against a causal role for fat intake and breast cancer incidence.

Long-term intake of dietary fat and risk of ulcerative colitis and Crohn's disease

IntroductionDietary fats influence intestinal inflammation and regulate mucosal immunity. Data on the association between dietary fat and risk of Crohn's disease (CD) and ulcerative colitis (UC) are limited and conflicting.MethodsWe...

Abstract 144: Dietary fat and cholesterol intake in relation to fatal breast cancer.

Abstract Dietary fats are not strongly associated with breast cancer incidence in general, but it is unknown whether fat intake influences risk of developing more aggressive, fatal breast cancer. We evaluated intake of total fat, specific types of fat (saturated, monounsaturated, polyunsaturated, trans fat; omega 3 polyunsaturated; animal and vegetable), and cholesterol prior to cancer diagnosis in relation to fatal breast cancer risk in 88,627 women in the Nurses’ Health Study (NHS; 1980-2008) and 93,372 women in the Nurses’ Health Study II (NHS II; 1991-2009). Diet was assessed every 4 years using a semi-quantitative food frequency questionnaire. Breast cancer cases were confirmed with pathology reports and deaths were confirmed using the National Death Index. We calculated cumulative average percent calories from fat intake and used substitution models to adjust for macronutrient composition. For cholesterol, we adjusted for total energy intake using the residual method. We defined fatal cases as women with breast cancer who died and had breast cancer listed as their primary cause of death. There were 1149 fatal breast cancer cases in NHS and 206 fatal cases in NHS II. After adjusting for multiple risk factors for breast cancer, neither total fat nor types of fat were associated with risk of fatal breast cancer in NHS or NHS II. For example, compared with those in the lowest quintile of saturated fat intake, those in the highest quintile had a hazard ratio (HR) of 1.02 (95% CI: 0.75, 1.38; p-trend=0.80) in NHS and 1.14 (0.61, 2.13; p-trend=0.61) in NHS II. In NHS there was a suggestive positive association between cholesterol and fatal breast cancer (Q5 vs. Q1 HR: 1.28, 95% CI: 1.02, 1.61; p-trend=0.04); this association did not persist in NHS II (0.73; 95% CI: 0.41, 1.32; p-trend=0.44) but should be examined further. Long-term pre-diagnosis dietary fat intake was not associated with fatal breast cancer in these two large prospective cohort studies. Cholesterol and percent calories from fat in relation to fatal breast cancer, Nurses” Health Study. Quartile 1 Quartile 2 Quartile 3 Quartile 4 Quartile 5 p-trend Nutrient HR HR (95% CI) HR (95% CI) HR (95% CI) HR (95% CI) Total fat Number of cases 230 231 211 224 253 Macronutrient and age-adjusted 1.00 1.05 (0.87, 1.26) 0.92 (0.76, 1.11) 0.92 (0.76, 1.11) 0.92 (0.76, 1.11) 0.17 Multivariable adjusted 1.00 1.05 (0.87, 1.26) 0.92 (0.76, 1.11) 0.92 (0.76, 1.11) 0.89 (0.73, 1.08) 0.10 Saturated fat Number of cases 204 209 232 243 261 Macronutrient and age-adjusted 1.00 1.04 (0.85, 1.27) 1.10 (0.89, 1.36) 1.06 (0.84, 1.35) 1.04 (0.77, 1.42) 0.70 Multivariable adjusted 1.00 1.03 (0.84, 1.27) 1.09 (0.88, 1.36) 1.05 (0.83, 1.34) 1.02 (0.75, 1.38) 0.80 Cholesterol Number of cases 188 192 247 239 283 Macronutrient and age-adjusted 1.00 1.09 (0.88, 1.33) 1.32 (1.08, 1.61) 1.19 (0.96, 1.48) 1.36 (1.09, 1.71) 0.01 Multivariable adjusted 1.00 1.08 (0.88, 1.33) 1.30 (1.06, 1.59) 1.16 (0.94, 1.44) 1.28 (1.02, 1.61) 0.04 Citation Format: Caroline E. Boeke, A. Heather Eliassen, Wendy Y. Chen, Eunyoung Cho, Michelle D. Holmes, Bernard Rosner, Walter C. Willett, Rulla M. Tamimi. Dietary fat and cholesterol intake in relation to fatal breast cancer. [abstract]. In: Proceedings of the 104th Annual Meeting of the American Association for Cancer Research; 2013 Apr 6-10; Washington, DC. Philadelphia (PA): AACR; Cancer Res 2013;73(8 Suppl):Abstract nr 144. doi:10.1158/1538-7445.AM2013-144

Dietary fats and dietary cholesterol and risk of stroke in women

BackgroundWhether intakes of dietary fat and cholesterol are associated with risk of stroke remain unclear. We examined the associations between intakes of total fat, specific types of fat, and cholesterol and risk of stroke in a prospective cohort of women. MethodsThe study population consisted of 34,670 women, aged 49–83 years, in the Swedish Mammography Cohort who were free of cardiovascular disease and completed a food-frequency questionnaire in 1997. Cox proportional hazard regression models were used to estimate relative risks (RR) with 95% confidence intervals (CI). ResultsDuring a mean follow-up of 10.4 years, we ascertained 1680 stroke events, including 1310 cerebral infarctions, 233 hemorrhagic strokes, and 137 unspecified strokes. After adjustment for other stroke risk factors, intake of long-chain omega-3 polyunsaturated fatty acids (PUFA) was inversely associated with risk of total stroke. The multivariable RR of total stroke for the highest compared with the lowest quintile of long-chain omega-3 PUFA intake was 0.84 (95% CI, 0.72–0.99; P for trend=0.04). Dietary cholesterol was positively associated with risk of total stroke (highest versus lowest quintile: RR=1.20; 95% CI, 1.00–1.44; P for trend=0.01) and cerebral infarction (corresponding RR=1.29; 95% CI, 1.05–1.58; P for trend=0.004). Total fat, saturated fat, monounsaturated fat, polyunsaturated fat, α-linolenic acid, and omega-6 PUFA intakes were not associated with stroke. ConclusionsThese findings suggest that intake of long-chain omega-3 PUFAs is inversely associated with risk of stroke, whereas dietary cholesterol is positively associated with risk.

Nutritional Supplements and Age-related Macular Degeneration – Focus on Omega-3 Fatty Acids

Age-related macular degeneration (AMD) is a leading cause of vision loss for which treatment options are limited. The socioeconomic benefits of prevention of AMD are enormous. While considerable observational evidence supports an association between dietary fats and AMD, the relation between specific types of fat and AMD has been unclear. Recent research has focused on the ω-3 polyunsaturated acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The diets of industrialised nations contain higher levels of saturated fats, trans fatty acids and ω-6 fatty acids and less ω-3 fatty acids than they did in the past. This imbalance may have important implications for retinal health. Several observational studies have found that consumption of oily fish and high dietary intakes of DHA and EPA are associated with a reduced risk of developing AMD. Recent studies evaluating nutritional supplements containing ω-3 fatty acids for the treatment of AMD suggest a potential beneficial effect but further research in this area is warranted.

Dietary fat intake and risk of breast cancer

The association between consumption of fat and specific types of fat and the risk of breast cancer has been examined in previous studies, but the results remain unclear. Moreover, few studies were conducted in China, where dietary habits are different from those of the Western countries. We conducted a hospital-based case-control study from June 2007 to August 2008 among Chinese women residing in Guangdong to investigate the associations of dietary fat and specific types of fat with the risk of breast cancer. Four hundred and thirty-eight consecutively recruited cases with primary breast cancer were frequency matched to 438 controls by age (5-year interval) and residence (rural/urban). Detailed dietary intake information was assessed by face-to-face interviews with a validated Food Frequency Questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were obtained from multiple unconditional logistic regression models controlling for nondietary and dietary potential confounders. Total fat intake was not associated with the risk of breast cancer after adjustment for various confounding variables (OR = 0.82, 95% CI = 0.50-1.32, Ptrend = 0.739). Intakes of saturated fat, monounsaturated fat, n-3 polyunsaturated fat, and n-6 polyunsaturated fat were also not significantly associated with breast cancer risk. However, consumption of polyunsaturated fat was observed to be associated with a significantly lower risk of breast cancer. Compared with the lowest quartile, the adjusted OR in the highest quartile was 0.50 (95% CI = 0.27-0.93, Ptrend = 0.034). This study suggested that intakes of total fat, saturated and monounsaturated fat, n-3 and n-6 polyunsaturated fat were not associated with risk of breast cancer, but that polyunsaturated fat decreased the risk.