Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man

Impact of dietary n-6/n-3 fatty acid ratio of atherosclerosis risk: A review

Atherosclerosis is a causative factor associated with cardiovascular disease (CVD). Over the past few decades, extensive research has been carried out on the relationship between the n-6/n-3 fatty acid ratio of ingested lipids and the progression of atherosclerosis. However, there are still many uncertainties regarding the precise nature of this relationship, which has led to challenges in providing sound dietary advice to the general public. There is therefore a pressing need to review our current understanding of the relationship between the dietary n-6/n-3 fatty acid ratio and atherosclerosis, and to summarize the underlying factors contributing to the current uncertainties. Initially, this article reviews the association between the n-6/n-3 fatty acid ratio and CVDs in different countries. A summary of the current understanding of the molecular mechanisms of n-6/n-3 fatty acid ratio on atherosclerosis is then given, including inflammatory responses, lipid metabolism, low-density lipoprotein cholesterol oxidation, and vascular function. Possible reasons behind the current controversies on the relationship between the n-6/n-3 fatty acid ratio and atherosclerosis are then provided, including the precise molecular structures of the fatty acids, diet-gene interactions, the role of fat-soluble phytochemicals, and the impact of other nutritional factors. An important objective of this article is to highlight areas where further research is needed to clarify the role of n-6/n-3 fatty acid ratio on atherosclerosis.

The Lipid-Heart Hypothesis and the Keys Equation Defined the Dietary Guidelines but Ignored the Impact of Trans-Fat and High Linoleic Acid Consumption

In response to a perceived epidemic of coronary heart disease, Ancel Keys introduced the lipid-heart hypothesis in 1953 which asserted that high intakes of total fat, saturated fat, and cholesterol lead to atherosclerosis and that consuming less fat and cholesterol, and replacing saturated fat with polyunsaturated fat, would reduce serum cholesterol and consequently the risk of heart disease. Keys proposed an equation that would predict the concentration of serum cholesterol (ΔChol.) from the consumption of saturated fat (ΔS), polyunsaturated fat (ΔP), and cholesterol (ΔZ): ΔChol. = 1.2(2ΔS - ΔP) + 1.5ΔZ. However, the Keys equation conflated natural saturated fat and industrial trans-fat into a single parameter and considered only linoleic acid as the polyunsaturated fat. This ignored the widespread consumption of trans-fat and its effects on serum cholesterol and promoted an imbalance of omega-6 to omega-3 fatty acids in the diet. Numerous observational, epidemiological, interventional, and autopsy studies have failed to validate the Keys equation and the lipid-heart hypothesis. Nevertheless, these have been the cornerstone of national and international dietary guidelines which have focused disproportionately on heart disease and much less so on cancer and metabolic disorders, which have steadily increased since the adoption of this hypothesis.

Effects of therapeutic lifestyle change diets on blood lipids, lipoproteins, glycemic parameters, and blood pressure: a systematic review and meta-analysis of clinical trials

CONTEXT

Cardiovascular disease is the leading cause of death worldwide. Low-calorie, low-fat therapeutic diets (TDs) developed by the US National Cholesterol Education Program, ie, the Step I and II diets and the therapeutic lifestyle changes diet, are approximately similar and are the initial therapeutic interventional approaches for lifestyle modification.

OBJECTIVE

This systematic review with meta-analysis was undertaken to evaluate the effects of TDs diet on blood lipids, apolipoprotein A-1, apolipoprotein B, blood pressure, fasting blood glucose, and insulin.

DATA SOURCES

A comprehensive search of the PubMed/MEDLINE, Web of Science, Scopus, and Google Scholar databases until October 2022 was performed to identify clinical trials investigating the effects of TDs on the aforementioned parameters.

DATA EXTRACTION

One investigator screened the records and extracted data, and another reviewed the extracted data.

DATA ANALYSIS

A total of 910 records were retrieved. After records were screened for eligibility, 34 clinical trials met the inclusion criteria. The pooled analysis from the random-effects model revealed a significant reduction in total cholesterol, triglycerides, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, apolipoprotein A-1, and apolipoprotein B in the TD intervention group vs the control group. The overall effects of TDs on fasting blood glucose, insulin, and blood pressure were not significant, but the results of subgroup analysis revealed a significant reduction in fasting blood glucose with the Step II diet and an intervention duration of more than 24 weeks. For blood pressure, the Step I diet and an intervention duration of more than 24 weeks resulted in significant reduction. There was no evidence of publication bias, but strong heterogeneity was observed.

CONCLUSION

Therapeutic diets have promising effects on lipid profile parameters, glycemic indexes, and blood pressure, which can promote cardiovascular health.

SYSTEMATIC REVIEW REGISTRATION

PROSPERO registration no. CRD42021259355.

Impact of varying levels of pasture allowance on the nutritional quality and functionality of milk throughout lactation

The objective of this study was to examine the impact of increasing proportions of grazed pasture in the diet on the composition, quality, and functionality of bovine milk across a full lactation. Fifty-four spring-calving cows were randomly assigned to 1 of 3 groups (n = 18), blocked on the basis of mean calving date (February 15, 2020 ± 0.8 d), pre-experimental daily milk yield (24.70 ± 3.70 kg), milk solids yield (2.30 ± 0.27 kg), lactation number (3.10 ± 0.13), and economic breeding index (182 ± 19). Raw milk samples were obtained weekly from each group between March and November 2020. Group 1 (GRS) consumed perennial ryegrass and was supplemented with 5% concentrates (dry matter basis); group 2 was maintained indoors and consumed a total mixed ration (TMR) diet consisting of maize silage, grass silage, and concentrates; and group 3 consumed a partial mixed ration diet (PMR), rotating between perennial ryegrass during the day and indoor TMR feeding at night. Raw milk samples consisted of a pooled morning and evening milking and were analyzed for gross composition, free amino acids, fatty acid composition, heat coagulation time, color, fat globule size, and pH. The TMR milks had a significantly higher total solids, lactose, protein, and whey protein as a proportion of protein content compared with both GRS and PMR milks. The GRS milks demonstrated a significantly lower somatic cell count (SCC), but a significantly higher pH and b*-value than both TMR and PMR milks. The PMR milks exhibited significantly lower total solids and fat content, but also demonstrated significantly higher SCC and total free amino acid content compared with GRS and TMR. Partial least squares discriminant analysis of fatty acid profiles displayed a distinct separation between GRS and TMR samples, while PMR displayed an overlap between both GRS and TMR groupings. Variable importance in projection analysis identified conjugated linoleic acid cis-9,trans-11, C18:2n-6 cis, C18:3n-3, C11:0, and C18:2n-6 trans as the largest contributors to the variation between the diets. Milk fats derived from GRS diets exhibited the highest proportion of unsaturated fats and higher unsaturation, health-promoting, and desaturase indices. The lowest proportions of saturated fats and the lowest atherogenic index were also exhibited by GRS-derived milk fats. This work highlights the positive influence of grass-fed milk for human consumption through its more nutritionally beneficial fatty acid profile, despite the highest milk solid percentages derived from TMR feeding systems. Furthermore, this study demonstrates the proportional response of previously highlighted biomarkers of pasture feeding to the proportion of pasture in the cow's diet.

Major dietary lipids in nutrition and health

In this chapter, an overview of the major lipids in the diet with emphasis in nutritional aspects is provided. Triacylglycerols, i.e., glycerol esterified with three fatty acids, are the predominant constituents in dietary lipids. Therefore, this chapter focuses on the nature and nutritional significance of the main fatty acids in the diet and their possible modifications during food processing and commercialization. The main fatty acids in dietary lipids are grouped into saturated, monounsaturated and polyunsaturated fatty acids. Nutritional implications, the latest intervention trials and health recommendations will be discussed. A brief description of the major sources of lipids in the diet is included, oils and fats standing out. Other food sources shortly commented are milk and dairy products, meat, poultry and eggs, fish, and structured lipids designed to improve functional and nutritional properties. Modifications of fatty acids as a result of processing and commercialization are discussed because of their great relevance for their health implications, especially oxidation compounds and trans fatty acids.

Evaluation of the economic characteristics of the fruit of 45 superior Camellia weiningensis Y.K. Li. trees

Reports related to Camellia weiningensis Y.K. Li. are rare. We evaluated the economic characteristics of the mature fruit of 45 superior C. weiningensis trees using principal component analysis (PCA) and gray correlation analysis, and identified excellent germplasms according to performance. PCA was employed to reduce the dimensions. PCA was performed for the original 15 indices of fruit diameter, fruit length, fruit shape, single-fruit weight, pericarp thickness, oil yield, fresh seed rate, dry seed rate, dry kernel rate and palmitic acid, stearic acid, linolenic acid, oleic acid, linoleic acid and arachidonic acid contents. According to the requirements of a cumulative contribution rate ≥ 80% and an eigenvector value > 1, six principle components were selected. These indices underwent weighted summation to establish a function model for comprehensive evaluation. Finally, the comprehensive rankings of the cultivars according to PCA were compared with those according to gray correlation analysis. The genetic variation coefficients of the 15 parameters ranged from 2.24% (oleic acid content) to 22.70% (single-fruit weight, with a range of 21.34 g). The top ten excellent cultivars with the highest comprehensive scores according to PCA and those according to gray correlation analysis were compared. According to PCA, oleic acid content, fruit diameter, fruit length, pericarp thickness, arachidonic acid content and dry seed rate can serve as representative evaluation indicators of C. weiningensis. The outcomes obtained based on PCA were basically consistent with those obtained based on gray correlation analysis. Finally, nine excellent cultivars were finally determined, i.e., WY-1, WY-6, WY-8, WY-25, WY-27, WY-30, WY-33, WY-35, WY-38 and WY-44. The results obtained in terms of crown yield were basically consistent with the outcomes of the comprehensive assessments, which indicates the reliability of the assessment methods used in this study.

Saturated Fat and Cardiovascular Health: Phenotype and Dietary Factors Influencing Interindividual Responsiveness

PURPOSE OF REVIEW

Recent inconsistencies in nutrition research studies examining the influence of saturated fat (SFA) on cardiovascular disease (CVD) risk have led to substantial scientific debate and increased public confusion. This review will summarize metabolic characteristics and food-based factors that underlie interindividual responsiveness to SFA consumption.

RECENT FINDINGS

The magnitude of postprandial blood lipid responses to SFA intake is dependent on a number of individual factors including age, sex, and adiposity status. Further, the metabolic effects of SFA intake are influenced by the specific types of SFAs and the food matrix within which they are contained. Importantly, results from research examining the effects of SFA on CVD risk should be interpreted with consideration of the comparator nutrient (i.e., carbohydrate, monounsaturated fat, polyunsaturated fat). A more nuanced understanding of the multitude of factors mediating the influence of SFA on lipid metabolism and CVD risk might help resolve the current controversy and inform more precise personalized recommendations for future dietary guidelines.

Near-infrared hyperspectral imaging technology combined with deep convolutional generative adversarial network to predict oil content of single maize kernel

Rapidly and non-destructively predicting the oil content of single maize kernel is crucial for food industry. However, obtaining a large number of oil content reference values of maize kernels is time-consuming and expensive, and the limited data set also leads to low generalization ability of the model. Here, hyperspectral imaging technology and deep convolutional generative adversarial network (DCGAN) were combined to predict the oil content of single maize kernel. DCGAN was used to simultaneously expand their spectral data and oil content data. After many iterations, fake data that was very similar to the experimental data was generated. Partial least squares regression (PLSR) and support vector regression (SVR) models were established respectively, and their performance was compared before and after data augmentation. The results showed that this method not only improved the performance of two regression models, but also solved the problem of requiring a large amount of training data.

Impact of Replacement of Individual Dietary SFAs on Circulating Lipids and Other Biomarkers of Cardiometabolic Health: A Systematic Review and Meta-Analysis of Randomized Controlled Trials in Humans

Little is known of the impact of individual SFAs and their isoenergetic substitution with other SFAs or unsaturated fatty acids (UFAs) on the prevention of cardiometabolic disease (CMD). This systematic literature review assessed the impact of such dietary substitutions on a range of fasting CMD risk markers, including lipid profile, markers of glycemic control and inflammation, and metabolic hormone concentrations. Eligible randomized controlled trials (RCTs) investigated the effect of isoenergetic replacements of individual dietary SFAs for ≥14 d on ≥1 CMD risk markers in humans. Searches of the PubMed, Embase, Scopus, and Cochrane CENTRAL databases on 14 February, 2021 identified 44 RCTs conducted in participants with a mean ± SD age of 39.9 ± 15.2 y. Studies' risk of bias was assessed using the Cochrane Risk of Bias tool 2.0 for RCTs. Random-effect meta-analyses assessed the effect of ≥3 similar dietary substitutions on the same CMD risk marker. Other dietary interventions were described in qualitative syntheses. We observed reductions in LDL-cholesterol concentrations after the replacement of palmitic acid (16:0) with UFAs (-0.36 mmol/L; 95% CI: -0.50, -0.21 mmol/L; I2 = 96.0%, n = 18 RCTs) or oleic acid (18:1n-9) (-0.16 mmol/L; 95% CI: -0.28, -0.03 mmol/L; I2 = 89.6%, n = 9 RCTs), with a similar impact on total cholesterol and apoB concentrations. No effects on other CMD risk markers, including HDL-cholesterol, triacylglycerol, glucose, insulin, or C-reactive protein concentrations, were evident. Similarly, we found no evidence of a benefit from replacing dietary stearic acid (18:0) with UFAs on CMD risk markers (n = 4 RCTs). In conclusion, the impact of replacing dietary palmitic acid with UFAs on lipid biomarkers is aligned with current public health recommendations. However, owing to the high heterogeneity and limited studies, relations between all individual SFAs and biomarkers of cardiometabolic health need further confirmation from RCTs. This systematic review was registered at www.crd.york.ac.uk/prospero/ as CRD42020084241.

Characterizing of Oil Quality and Fatty Acid Profiles of Old Olive Trees in Palestine

Olive growing in Palestine plays an important role at social and economic levels. Nevertheless, the quality of olive oil produced in the country has not been fully addressed. This study examined oil content, peroxide values, acid values, fatty acid profile, and total phenolic content for old olive trees located in different climatic regions in Palestine during the years 2008-2010. Oil content was determined using both Soxhlet and Abencor systems. Acid and peroxide values were determined using standard methods. Total phenolic content was determined using the Folin-spectrophotometric method. Gas chromatography was used to analyze the main fatty acids found in olive oil e.g., palmitic, palmitoleic, stearic, oleic, linoleic. Different ratios indicating olive oil quality were also determined e.g., sum ratio of unsaturated fatty acids to the sum of saturated fatty acids; ratio between the sum of monounsaturated fatty acids to the sum of polyunsaturated fatty acids, and the ratio between the oleic to linoleic fatty acids. Significant differences were found between geographic regions for the overall studied oil parameters. Wide variation ranges were obtained for fatty acids in the different West Bank locations in the three years. The major fatty acids in the olive oil samples were found to be oleic, palmitic, stearic, linoleic, and palmitoleic acids. The oil samples were found to contain more oleic acid and less linoleic and linolenic acids that is, more monounsaturated than polyunsaturated fatty acids. Total phenolic content was found to range from 125.0-978.0, 207.4-763.8, and 103.0-747.6 mg/kg in 2008, 2009, and 2010, respectively. The acidity percentage was in the range of 0.10%-1.05%, 0.11%-1.29%, and 0.10%-1.91% in 2008, 2009, and 2010, respectively. Peroxide values ranged from 2.26-13.1, 2.94-14.95, and 2.49-17.21 in 2008, 2009, and 2010, respectively.

Nutrient comparisons of margarine/margarine-like products, butter blend products and butter in the US marketplace in 2020 post-FDA ban on partially hydrogenated oils

OBJECTIVE

To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the US marketplace and to compare with butter.

DESIGN

Analysis of the food and nutrient composition information available for margarine/margarine-like products, butter blend products and butter in the 2021 version of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database.

SETTING

The US retail food marketplace in 2020.

PARTICIPANTS

A selection of eighty-three margarine/margarine-like or butter blend products available in the USA in 2020 and regular and whipped butter (both salted and unsalted).

RESULTS

All products contained no or negligible amounts of trans fat. Mean daily values (DV) for SFA per 1 tablespoon ranged from 11 % for margarine/margarine-like tub and squeeze products to 18 % for margarine/margarine-like stick products and butter blend products. In contrast, one tablespoon butter provides 36 % of the DV for SFA. Results from ANOVA comparing the percent of total fat from SFA, PUFA and MUFA by product type indicated significant differences for SFA (P < 0·01) and PUFA (P < 0·01), but not MUFA (P = 0·07).

CONCLUSIONS

Leading brands of margarine/margarine-like and butter blend products examined in this study were found to be in greater alignment with current dietary recommendations for fatty acids and cholesterol than butter. Margarine/margarine-like tub and squeeze products were found to be optimal over margarine/margarine-like stick products and butter blend products. Future research should include an examination of private label products.

Transcriptomic Profiling of Skeletal Muscle Reveals Candidate Genes Influencing Muscle Growth and Associated Lipid Composition in Portuguese Local Pig Breeds

Simple Summary

Screening and interpretation of differentially expressed genes and associated biological pathways was conducted among experimental groups with divergent phenotypes providing valuable information about the metabolic events occurring and identification of candidate genes with major regulation roles. This comparative transcriptomic analysis includes the first RNA-seq analysis of the Longissimus lumborum muscle tissue from two Portuguese autochthonous pig breeds with different genetic backgrounds, Alentejano and Bísaro. Moreover, a complementary candidate gene approach was employed to analyse, by real time qPCR, the expression profile of relevant genes involved in lipid metabolism, and therefore with potential impacts on meat composition. This study contributes to explaining the biological basis of phenotypical differences occurring between breeds, particularly the ones related to meat quality traits that affect consumer interest.

Abstract

Gene expression is one of the main factors to influence meat quality by modulating fatty acid metabolism, composition, and deposition rates in muscle tissue. This study aimed to explore the transcriptomics of the Longissimus lumborum muscle in two local pig breeds with distinct genetic background using next-generation sequencing technology and Real-Time qPCR. RNA-seq yielded 49 differentially expressed genes between breeds, 34 overexpressed in the Alentejano (AL) and 15 in the Bísaro (BI) breed. Specific slow type myosin heavy chain components were associated with AL (MYH7) and BI (MYH3) pigs, while an overexpression of MAP3K14 in AL may be associated with their lower loin proportion, induced insulin resistance, and increased inflammatory response via NFkB activation. Overexpression of RUFY1 in AL pigs may explain the higher intramuscular (IMF) content via higher GLUT4 recruitment and consequently higher glucose uptake that can be stored as fat. Several candidate genes for lipid metabolism, excluded in the RNA-seq analysis due to low counts, such as ACLY, ADIPOQ, ELOVL6, LEP and ME1 were identified by qPCR as main gene factors defining the processes that influence meat composition and quality. These results agree with the fatter profile of the AL pig breed and adiponectin resistance can be postulated as responsible for the overexpression of MAP3K14′s coding product NIK, failing to restore insulin sensitivity.

Identification of a Potential Gene for Elevating ω-3 Concentration and Its Efficiency for Improving the ω-6/ω-3 Ratio in Soybean

This present study was to identify a novel candidate gene that contributes to the elevated α-linolenic acid (ALA, ω-3) concentration in PE2166 from mutagenesis of Pungsannamul. Major loci qALA5_1 and qALA5_2 were detected on chromosome 5 of soybean through quantitative trait loci mapping analyses of recombinant inbred lines. With next-generation sequencing of parental lines and Pungsannamul and recombinant analyses, a potential gene, Glyma.05g221500 (HD), controlling elevated ALA concentration was identified. HD is a homeodomain-like transcriptional regulator that may regulate the expression level of microsomal ω-3 fatty acid desaturase (FAD3) genes responsible for the conversion of linoleic acid into ALA in the fatty acid biosynthetic pathway. In addition, we hypothesized that a combination of mutant alleles, HD, and either of microsomal delta-12 fatty acid desaturase 2-1 (FAD2-1) could reduce the ω-6/ω-3 ratio. In populations where HD, FAD2-1A, and FAD2-1B genes were segregated, a combination of a hd allele from PE2166 and either of the variant FAD2-1 alleles was sufficient to reduce the ω-6/ω-3 ratio in seeds.

Participation of ABCA1 Transporter in Pathogenesis of Chronic Obstructive Pulmonary Disease

Chronic obstructive pulmonary disease (COPD) is the important medical and social problem. According to modern concepts, COPD is a chronic inflammatory disease, macrophages play a key role in its pathogenesis. Macrophages are heterogeneous in their functions, which is largely determined by their immunometabolic profile, as well as the features of lipid homeostasis, in which the ATP binding cassette transporter A1 (ABCA1) plays an essential role. The objective of this work is the analysis of the ABCA1 protein participation and the function of reverse cholesterol transport in the pathogenesis of COPD. The expression of the ABCA1 gene in lung tissues takes the second place after the liver, which indicates the important role of the carrier in lung function. The participation of the transporter in the development of COPD consists in provision of lipid metabolism, regulation of inflammation, phagocytosis, and apoptosis. Violation of the processes in which ABCA1 is involved may be a part of the pathophysiological mechanisms, leading to the formation of a heterogeneous clinical course of the disease.

The homeoviscous adaptation to dietary lipids (HADL) model explains controversies over saturated fat, cholesterol, and cardiovascular disease risk

SFAs play the leading role in 1 of the greatest controversies in nutrition science. Relative to PUFAs, SFAs generally increase circulating concentrations of LDL cholesterol, a risk factor for atherosclerotic cardiovascular disease (ASCVD). However, the purpose of regulatory mechanisms that control the diet-induced lipoprotein cholesterol dynamics is rarely discussed in the context of human adaptive biology. We argue that better mechanistic explanations can help resolve lingering controversies, with the potential to redefine aspects of research, clinical practice, dietary advice, public health management, and food policy. In this paper we propose a novel model, the homeoviscous adaptation to dietary lipids (HADL) model, which explains changes in lipoprotein cholesterol as adaptive homeostatic adjustments that serve to maintain cell membrane fluidity and hence optimal cell function. Due to the highly variable intake of fatty acids in humans and other omnivore species, we propose that circulating lipoproteins serve as a buffer to enable the rapid redistribution of cholesterol molecules between specific cells and tissues that is necessary with changes in dietary fatty acid supply. Hence, circulating levels of LDL cholesterol may change for nonpathological reasons. Accordingly, an SFA-induced raise in LDL cholesterol in healthy individuals could represent a normal rather than a pathologic response. These regulatory mechanisms may become disrupted secondarily to pathogenic processes in association with insulin resistance and the presence of other ASCVD risk factors, as supported by evidence showing diverging lipoprotein responses in healthy individuals as opposed to those with metabolic disorders such as insulin resistance and obesity. Corresponding with the model, we suggest alternative contributing factors to the association between elevated LDL cholesterol concentrations and ASCVD, involving dietary factors beyond SFAs, such as an increased endotoxin load from diet-gut microbiome interactions and subsequent chronic low-grade inflammation that interferes with fine-tuned signaling pathways.

Do Chefs Value Health in Their Olive Oil Purchasing Decisions?

Amidst the public’s growing preoccupation with healthy eating, both inside and outside the home; an increase in people eating out; and the importance that olive oil has acquired in the markets due to its health benefits, the aim of this study is to find out whether health is also a relevant criterion for chefs in their olive oil purchase decisions. To this end, a survey was conducted of 400 chefs in Spain belonging to the international chefs’ association Euro-Toques. The results show that only 2% of the sample consider health to be a relevant criterion in the purchase of olive oils and that the attribute of “health” is not used by restaurants as an element of differentiation by which to position themselves in the market. These results lead us to conclude that the consumer demand for healthy foods (in this case, olive oils) is not being met by the restaurant sector. Moreover, this raises the question as to whether chefs actually make good opinion leaders, with all that this social role implies.

Optimization of Ultrasonic-assisted Extraction and Fatty Acid Composition of Oil from Paeonia suffruticosa Andr. Seed

Response surface methodology (RSM) was applied to optimize the effects of extraction parameters including time, power, temperature and liquid-to-solid ratio on peony seed oil yield. Box-Behnken design (BBD) was employed for optimization of extraction parameters in oil yield that extracted assisting by ultrasonic while petroleum ether as solvent. The chemical composition of peony seed oil under optimal condition in ultrasonic-assisted extract method was analyzed by gas chromatography-mass spectrometry (GC-MS). The optimal conditions were that extraction time 45 min, extraction temperature 45°C, extraction power 90 W and liquid-to-solid ratio 7:1, respectively. Under this condition, the extraction yield value was 33.90% which was with 95% confidence level, hence indicated the reliability of RSM in optimizing ultrasonic-assisted extraction of oil from Paeonia suffruticosa Andr. seed. Three unsaturated fatty acid of peony oil such as n-3 α-linolenic acid (39.75%), n-6 linoleic acid (26.32%) and the oleic acid (23.66%), totally more than 89.00% was determined at optimum condition.

Liquid Chicken Oil Could Be a Healthy Dietary Oil

Liquid chicken oil is similar to the human lipid ratio, and is similar to the ideal fatty acids ratio suggested by Hayes, but its benefits remain unclear (Hwang, K.N.; Tung, H.P.; Shaw, H.M. J. Oleo. Sci. 69, 199-206 (2020)). Using soybean oil as a control, liquid chicken oil, coconut oil, lard oil, and olive oil, were tested on SD rats with the rodent diet 5001 plus 1% of high cholesterol addition and moderate 10 % of test oils. Positive results showed that a 10% liquid chicken oil diet reduced LDL and triglycerides, atherogenic index while increasing superoxide dismutase more than the soybean oil control (0.05 ≦ p < 0.10). Moreover, increment of hepatic endogenous glutathione peroxidase was found to be significantly different from the soybean oil control (p < 0.05). In this study, liquid chicken oil had more benefits than vegetable soybean dietary oil, with little evidence of hyperlipidemia. Comparison of the test oils with categories of fatty acids to the idea ratio SFA : MUFA : PUFA = 1 : 1.5 : 1, scored by its average weight implied a parallel trend of lipidemia and hepatic antioxidant activity to its score. It is difficult to use the test of rat to reflect human physiology, it remain 19% different of the fatty acids ratio from human ratio, however, this study reveal that the healthiness of a dietary oil seems relate well to its compatibility to the idea ratio or the host oil ratio, in this case, it is the human ratio.

The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability

The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity. In addition, it also considers a sustainable approach for new marketing opportunities and consumer trends of the MD.

The Benefits of Including Hummus and Hummus Ingredients into the American Diet to Promote Diet Quality and Health: A Comprehensive Review

Over the last decade, hummus has become an increasingly popular food. Given the ingredients (i.e., primarily chickpeas and tahini), nutrient composition, versatility, and acceptability, hummus can play a unique role when included in the American diet, to promote diet quality and improve health. The purpose of this paper is to provide a comprehensive review of the scientific evidence examining the effects of acute and long-term consumption of hummus and hummus ingredients on diet quality and risk factors related to type 2 diabetes, cardiovascular disease, and obesity. In addition, food pattern/menu modeling is included to illustrate the potential nutritional impact of consuming hummus to meet dietary guidelines. In general, the consumption of hummus and/or its respective ingredients has been shown to improve postprandial glycemic control, fasting lipids, appetite control, and daily food intake compared to other commonly consumed foods. The incorporation of hummus into the American diet can also improve diet quality by replacing foods higher in saturated fats, sodium, or added sugars. Collectively, these findings support the addition of hummus and/or hummus ingredients as an important component of a healthy dietary pattern.

Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils

The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were α-tocopherol, ɣ-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and ɣ-tocopherol.

Healthcare Cost Implications of Utilizing a Dietary Intervention to Lower LDL Cholesterol: Proof of Concept Actuarial Analysis and Recommendations

PURPOSE OF REVIEW

To determine if subsidizing the cost of a food-based intervention for managing hyperlipidemia could be cost-effective under commercial insurance and/or Medicare coverage scenarios.

RECENT FINDINGS

A large number of patients eligible for pharmaceutical treatment of hyperlipidemia either cannot or will not use lipid lowering drugs, leaving them at increased cardiovascular risk. Lipid levels can be modified by diet, but food has never enjoyed covered benefit status. We evaluated the financial implications of providing insurance coverage for a specifically formulated suite of food products previously documented to yield statistically significant lipid reductions, using multiple product uptake and lipid impact scenarios in both commercially covered and Medicare-covered populations. Even after controlling for multiple confounders, we noted positive payback on subsidizing the cost of lipid-lowering foods under all scenarios. Addressing a root cause of hyperlipidemia by directly encouraging dietary modification provides a cost-effective alternative for cholesterol management, especially for statin intolerant or statin unwilling patients.

Reduction in saturated fat intake for cardiovascular disease

BACKGROUND

Reducing saturated fat reduces serum cholesterol, but effects on other intermediate outcomes may be less clear. Additionally, it is unclear whether the energy from saturated fats eliminated from the diet are more helpfully replaced by polyunsaturated fats, monounsaturated fats, carbohydrate or protein.

OBJECTIVES

To assess the effect of reducing saturated fat intake and replacing it with carbohydrate (CHO), polyunsaturated (PUFA), monounsaturated fat (MUFA) and/or protein on mortality and cardiovascular morbidity, using all available randomised clinical trials.

SEARCH METHODS

We updated our searches of the Cochrane Central Register of Controlled Trials (CENTRAL), MEDLINE (Ovid) and Embase (Ovid) on 15 October 2019, and searched Clinicaltrials.gov and WHO International Clinical Trials Registry Platform (ICTRP) on 17 October 2019.

SELECTION CRITERIA

Included trials fulfilled the following criteria: 1) randomised; 2) intention to reduce saturated fat intake OR intention to alter dietary fats and achieving a reduction in saturated fat; 3) compared with higher saturated fat intake or usual diet; 4) not multifactorial; 5) in adult humans with or without cardiovascular disease (but not acutely ill, pregnant or breastfeeding); 6) intervention duration at least 24 months; 7) mortality or cardiovascular morbidity data available.

DATA COLLECTION AND ANALYSIS

Two review authors independently assessed inclusion, extracted study data and assessed risk of bias. We performed random-effects meta-analyses, meta-regression, subgrouping, sensitivity analyses, funnel plots and GRADE assessment.

MAIN RESULTS

We included 15 randomised controlled trials (RCTs) (16 comparisons, 56,675 participants), that used a variety of interventions from providing all food to advice on reducing saturated fat. The included long-term trials suggested that reducing dietary saturated fat reduced the risk of combined cardiovascular events by 17% (risk ratio (RR) 0.83; 95% confidence interval (CI) 0.70 to 0.98, 12 trials, 53,758 participants of whom 8% had a cardiovascular event, I² = 67%, GRADE moderate-quality evidence). Meta-regression suggested that greater reductions in saturated fat (reflected in greater reductions in serum cholesterol) resulted in greater reductions in risk of CVD events, explaining most heterogeneity between trials. The number needed to treat for an additional beneficial outcome (NNTB) was 56 in primary prevention trials, so 56 people need to reduce their saturated fat intake for ~four years for one person to avoid experiencing a CVD event. In secondary prevention trials, the NNTB was 53. Subgrouping did not suggest significant differences between replacement of saturated fat calories with polyunsaturated fat or carbohydrate, and data on replacement with monounsaturated fat and protein was very limited. We found little or no effect of reducing saturated fat on all-cause mortality (RR 0.96; 95% CI 0.90 to 1.03; 11 trials, 55,858 participants) or cardiovascular mortality (RR 0.95; 95% CI 0.80 to 1.12, 10 trials, 53,421 participants), both with GRADE moderate-quality evidence. There was little or no effect of reducing saturated fats on non-fatal myocardial infarction (RR 0.97, 95% CI 0.87 to 1.07) or CHD mortality (RR 0.97, 95% CI 0.82 to 1.16, both low-quality evidence), but effects on total (fatal or non-fatal) myocardial infarction, stroke and CHD events (fatal or non-fatal) were all unclear as the evidence was of very low quality. There was little or no effect on cancer mortality, cancer diagnoses, diabetes diagnosis, HDL cholesterol, serum triglycerides or blood pressure, and small reductions in weight, serum total cholesterol, LDL cholesterol and BMI. There was no evidence of harmful effects of reducing saturated fat intakes.

AUTHORS' CONCLUSIONS

The findings of this updated review suggest that reducing saturated fat intake for at least two years causes a potentially important reduction in combined cardiovascular events. Replacing the energy from saturated fat with polyunsaturated fat or carbohydrate appear to be useful strategies, while effects of replacement with monounsaturated fat are unclear. The reduction in combined cardiovascular events resulting from reducing saturated fat did not alter by study duration, sex or baseline level of cardiovascular risk, but greater reduction in saturated fat caused greater reductions in cardiovascular events.

Identification of strong candidate genes for backfat and intramuscular fatty acid composition in three crosses based on the Iberian pig

Meat quality has an important genetic component and can be modified by the fatty acid (FA) composition and the amount of fat contained in adipose tissue and muscle. The present study aimed to find genomic regions associated with the FA composition in backfat and muscle (longissimus dorsi) in 439 pigs with three different genetic backgrounds but having the Iberian breed in common. Genome-wide association studies (GWAS) were performed between 38,424 single-nucleotide polymorphisms (SNPs) covering the pig genome and 60 phenotypic traits related to backfat and muscle FA composition. Nine significant associated regions were found in backfat on the Sus scrofa chromosomes (SSC): SSC1, SSC2, SSC4, SSC6, SSC8, SSC10, SSC12, and SSC16. For the intramuscular fat, six significant associated regions were identified on SSC4, SSC13, SSC14, and SSC17. A total of 52 candidate genes were proposed to explain the variation in backfat and muscle FA composition traits. GWAS were also reanalysed including SNPs on five candidate genes (ELOVL6, ELOVL7, FADS2, FASN, and SCD). Regions and molecular markers described in our study may be useful for meat quality selection of commercial pig breeds, although several polymorphisms were breed-specific, and further analysis would be needed to evaluate possible causal mutations.

Effect of dietary oils from various sources on carbohydrate and fat metabolism in mice

Background

Dietary oils differ in their fatty acid composition and the presence of additional microcomponents (antioxidants, etc.). These differences are thought to invoke different biochemical pathways, thus affecting fats and carbohydrates metabolism differently. Olive oil (OO) and soybean oil (SO) are common vegetable oils in the local cuisine. Peanuts oils of local varieties are viewed as potential sources of dietary vegetable oils, especially in the food industry.

Objective

We examined the effect of four different dietary vegetable oils on carbohydrate and lipid metabolism in mice. The selected oils were OO, high in oleic acid, extracted from cultivated high oleic acid peanut (C-PO), regular peanut oil (PO), and SO.

Design

In this study, 32 male C57BL/6J mice were randomly divided into four groups (n = 8 in each group) and were fed with four different diets enriched with 4% (w/w) dietary vegetable oils (OO, C-PO, PO, or SO). After 10 weeks, the mice were sacrificed. Western blot was used to examine proteins such as phospho-AMP-activated protein kinase (p-AMPK), ace-tyl-CoA carboxylase (ACC), cluster of differentiation 36 (CD36), and Sirtuin 1 (SIRT1), whereas real-time polymerase chain reaction (PCR) was used to examine the expression of sterol regulatory element-binding protein-1c (SREBP-1C), fatty acid synthase (FAS), glucose-6-phosphatase (G6Pase), and CD36 transcripts.

Results

In mice-fed SO, lipid accumulation was predominately in adipose tissue, accompanied a tendency decrease in insulin sensitivity. Mice-fed OO had lower plasma triglycerides (TG) and increased hepatic CD36 gene expression. The C-PO group presented lower messenger RNA (mRNA) levels in the liver for all examined genes: SREBP-1c, FAS, G6Pase, and CD36. There were no significant differences in weight gain, plasma cholesterol and high-density lipoprotein (HDL) cholesterol levels, hepatic ACC, SIRT1, AMPK, and CD36 protein levels or in liver function among the diets.

Discussion

It seems that as long as fat is consumed in moderation, oil types may play a lesser role in the metabolism of healthy individuals.

Conclusion

This finding has the potential to increase flexibility in choosing oil types for consumption.

Effect of utilization of crude glycerol as substrate on fatty acid composition of an oleaginous yeast Rhodotorula mucilagenosa IIPL32: Assessment of nutritional indices

This work studied the use of crude glycerol obtained from biodiesel industry as substrate to generate yeast lipid from Rhodotorula mucilagenosa IIPL32 MTCC 25056. Crude glycerol is a low value by product obtained from biodiesel industry. Rhodotorula mucilagenosa IIPL32 MTCC 25056 was evaluated for its potential to produce lipid using crude glycerol as sole source of carbon. Under nitrogen limiting condition a lipid and biomass content of 5.6 g/L and19.7 g/L were obtained from crude glycerol. The fatty acid profile was found to be interestingly rich in oleic acid (61.88%), linoleic acid (16.17%) and linolenic acid (1.03%) comprising ~80% of MUFA and PUFA of total lipid. Further, evaluations were attempted to compare MUFA rich yeast lipid against different plant-borne edible oils commonly used in India. In this study, nutritional indices were calculated to check feasibility of using yeast oil as a plausible blend to edible oil.

Effects of Feeding either Red or White Grape Marc on Milk Production and Methane Emissions from Early-Lactation Dairy Cows

Simple Summary

Grape marc comprises the skins, seeds and stems of grapes remaining after grapes are pressed to make wine. Globally, about nine million tonnes of grape marc are produced annually. However, little is known about the comparative nutritional value of grape marc from red and white grapes and their effects on milk production and methane emissions when fed to dairy cows. Our experiment assessed the potential role of grape marc as a feed source for the grazing based, Australian dairy industry. We fed diets based on harvested perennial ryegrass to lactating dairy cows and compared milk production and methane emissions when grape marc from either red or white grapes was substituted for some of the perennial ryegrass. Diets containing grape marc from either red or white grapes equally decreased milk yields by approximately 10% and methane emissions by 15%. When fed to dairy cows, grape marc reduces methane emissions but at the cost of decreased milk production. The effects on methane emissions were mainly mediated by the high concentrations of lignin and fat in grape marc while decreased milk production was due to decreased intake of metabolizable energy.

Abstract

Globally, annual production of grape marc (GM), the residue of skins, seeds and stems remaining after making wine, has been estimated to be approximately nine million tonnes. No previous studies have compared effects on milk production and methane emissions when GM from either red or white grapes was fed to dairy cows. This experiment examines the effects of partial replacement of a perennial ryegrass (Lolium perenne L.) based diet with GM from either red or white grapes on yield and composition of milk and methane emissions. Thirty-two Holstein dairy cows in early lactation were offered either a control diet containing 15.0 kg dry matter (DM) of freshly harvested perennial ryegrass and 5.2 kg of a concentrate mix, or a diet similar to the control diet but with 5 kg DM of ryegrass replaced with 5 kg DM of GM from red grapes (RGM), or a diet similar to the RGM diet except the GM was from white grapes (WGM). Individual cow feed intakes, milk yields, and methane emissions were measured. Both diets containing GM decreased milk yields by approximately 10% and methane emissions by 15%. When fed to dairy cows, GM reduces methane emissions but at the cost of decreased milk production.

Reduction in saturated fat intake for cardiovascular disease

BACKGROUND

Reducing saturated fat reduces serum cholesterol, but effects on other intermediate outcomes may be less clear. Additionally, it is unclear whether the energy from saturated fats eliminated from the diet are more helpfully replaced by polyunsaturated fats, monounsaturated fats, carbohydrate or protein.

OBJECTIVES

To assess the effect of reducing saturated fat intake and replacing it with carbohydrate (CHO), polyunsaturated (PUFA), monounsaturated fat (MUFA) and/or protein on mortality and cardiovascular morbidity, using all available randomised clinical trials.

SEARCH METHODS

We updated our searches of the Cochrane Central Register of Controlled Trials (CENTRAL), MEDLINE (Ovid) and Embase (Ovid) on 15 October 2019, and searched Clinicaltrials.gov and WHO International Clinical Trials Registry Platform (ICTRP) on 17 October 2019.

SELECTION CRITERIA

Included trials fulfilled the following criteria: 1) randomised; 2) intention to reduce saturated fat intake OR intention to alter dietary fats and achieving a reduction in saturated fat; 3) compared with higher saturated fat intake or usual diet; 4) not multifactorial; 5) in adult humans with or without cardiovascular disease (but not acutely ill, pregnant or breastfeeding); 6) intervention duration at least 24 months; 7) mortality or cardiovascular morbidity data available.

DATA COLLECTION AND ANALYSIS

Two review authors independently assessed inclusion, extracted study data and assessed risk of bias. We performed random-effects meta-analyses, meta-regression, subgrouping, sensitivity analyses, funnel plots and GRADE assessment.

MAIN RESULTS

We included 15 randomised controlled trials (RCTs) (16 comparisons, ~59,000 participants), that used a variety of interventions from providing all food to advice on reducing saturated fat. The included long-term trials suggested that reducing dietary saturated fat reduced the risk of combined cardiovascular events by 21% (risk ratio (RR) 0.79; 95% confidence interval (CI) 0.66 to 0.93, 11 trials, 53,300 participants of whom 8% had a cardiovascular event, I² = 65%, GRADE moderate-quality evidence). Meta-regression suggested that greater reductions in saturated fat (reflected in greater reductions in serum cholesterol) resulted in greater reductions in risk of CVD events, explaining most heterogeneity between trials. The number needed to treat for an additional beneficial outcome (NNTB) was 56 in primary prevention trials, so 56 people need to reduce their saturated fat intake for ~four years for one person to avoid experiencing a CVD event. In secondary prevention trials, the NNTB was 32. Subgrouping did not suggest significant differences between replacement of saturated fat calories with polyunsaturated fat or carbohydrate, and data on replacement with monounsaturated fat and protein was very limited. We found little or no effect of reducing saturated fat on all-cause mortality (RR 0.96; 95% CI 0.90 to 1.03; 11 trials, 55,858 participants) or cardiovascular mortality (RR 0.95; 95% CI 0.80 to 1.12, 10 trials, 53,421 participants), both with GRADE moderate-quality evidence. There was little or no effect of reducing saturated fats on non-fatal myocardial infarction (RR 0.97, 95% CI 0.87 to 1.07) or CHD mortality (RR 0.97, 95% CI 0.82 to 1.16, both low-quality evidence), but effects on total (fatal or non-fatal) myocardial infarction, stroke and CHD events (fatal or non-fatal) were all unclear as the evidence was of very low quality. There was little or no effect on cancer mortality, cancer diagnoses, diabetes diagnosis, HDL cholesterol, serum triglycerides or blood pressure, and small reductions in weight, serum total cholesterol, LDL cholesterol and BMI. There was no evidence of harmful effects of reducing saturated fat intakes.

AUTHORS' CONCLUSIONS

The findings of this updated review suggest that reducing saturated fat intake for at least two years causes a potentially important reduction in combined cardiovascular events. Replacing the energy from saturated fat with polyunsaturated fat or carbohydrate appear to be useful strategies, while effects of replacement with monounsaturated fat are unclear. The reduction in combined cardiovascular events resulting from reducing saturated fat did not alter by study duration, sex or baseline level of cardiovascular risk, but greater reduction in saturated fat caused greater reductions in cardiovascular events.

Protein and fat intake interacts with the haplotype of PTPN11_rs11066325, RPH3A_rs886477, and OAS3_rs2072134 to modulate serum HDL concentrations in middle-aged people

BACKGROUND & AIMS

Low serum HDL cholesterol (HDL-C) concentration is a risk factor for cardiovascular diseases and it is influenced by genetic and environmental factors. We hypothesized that genetic variants that decrease serum HDL-C concentrations may interact with nutrient intakes in ways that increase or decrease the risk of cardiovascular disease.

METHODS

Candidate genetic variants that can lower serum HDL-C concentrations were explored by genome-wide association studies (GWAS), after adjusting for covariates, in the Ansan/Ansung cohort (n = 8842) from KoGES. The best genetic variants were selected and used to form a haplotype. According to the haplotype frequencies of SNPs, they were divided into major allele, heterozygote allele, and minor allele. The association of haplotype with serum HDL-C levels was determined using logistic regression after adjusting for confounding factors. Interaction of the haplotype with nutrient intake was also determined.

RESULTS

PTPN11_rs11066325, RPH3A_rs886477 and OAS3_rs2072134 were selected to modulate serum HDL-C levels from GWAS(P = 1.09E-09, 7.04E-10, and 1.27E-09, respectively). The adjusted odds ratios (ORs) for a decrease in serum HDL-C concentration in the minor-allele group of the haplotype were elevated by 1.534 fold, compared to the major-allele group of the haplotype. Furthermore, the adjusted ORs for serum LDL cholesterol and levels increased by 1.645 in the minor-alleles compared to the major-alleles of the haplotype without a significant change of serum cholesterol levels. Interestingly, the adjusted ORs for serum triglyceride were lower in the minor-alleles than in the major-alleles. The haplotype had a significant interaction with the intake of protein, fat, saturated fatty acids (SAF) and polyunsaturated fatty acids (PUFA; P < 0.05). In particular, the minor alleles of the haplotype decreased serum HDL-C levels compared to the major-alleles in the high intake of protein, fat, SFA, and PUFA, not in the low intake.

CONCLUSIONS

People carrying the minor-allele of haplotypes should avoid diets that are high in protein and fat, especially rich in SFA and PUFA.

SCD rs41290540 single-nucleotide polymorphism modifies miR-498 binding and is associated with a decreased risk of coronary artery disease

Background

Atherosclerosis is the primary cause of coronary artery disease (CAD), and stearoyl‐CoA desaturase (SCD) is associated with atherosclerosis. However, the associations between variants of SCD and CAD have not yet been decided.

Methods

This study analyzed SCD rs41290540 single‐nucleotide polymorphism (SNP) in the 3′‐untranslated region for an association with a risk of CAD among the Chinese Han population. CAD patients and controls were genotyped for SNP rs41290540 in SCD by SNaPshot. The binding affinity of miR‐498 to rs41290540 was determined by a luciferase assay, and SCD expression was assessed using Western blot.

Results

A total of 969 CAD patients and 1,095 control subjects were involved in this study. The SCD rs41290540CC genotype is associated with a decreased risk of CAD compared with the AA genotype. Furthermore, the CC genotype is associated with lower serum total cholesterol (TC). Western blot analysis demonstrated that miR‐498 suppressed the expression of SCD. A luciferase assay confirmed that rs41290540 A>C variation in the SCD 3′UTR inhibits miR‐498 binding.

Conclusion

This study demonstrates that the SCD rs41290540 may be associated with a decreased risk of CAD, lower serum TC, and decreased miR‐498 binding.

Edible larvae and pupae of honey bee (Apis mellifera): Odor and nutritional characterization as a function of diet

Future protein demand is expected to rise with global population growth. In this study a comprehensive sensorial analysis of the odor of honey bee (Apis mellifera) larvae and pupae as function of their diet (with and without added sugar solution) was performed, as well as nutritional values and antioxidant activity analysis. Honey bee brood powder is a potentially valuable nutritional source with 20-25% protein (dry matter basis), high antioxidant activity and polyphenol content. Main volatile compounds detected using GC-MS with HS-SPME injection were odorless pheromones that represented differences between larvae and pupae. The determined active odor compounds were 2- and 3-methylbutanal, diacetyl, nonanal, dimethyl sulfide and ocimene. A trained sensory panel described honey bee brood aroma profile mainly with buttery and milky attributes, with different life stages and diets giving similar profiles. Such studies can be useful for future development of food products with desired nutritional and sensorial characteristics.

Cooking with shea butter is associated with lower blood pressure in the Ghanaian population

The cardiovascular health benefits of shea butter, an edible off-white or ivory-colored fat native to West Africans has never been investigated. This is in spite of anecdotal evidence, which suggests that shea butter may have medicinal properties and its bioactive constituents lower certain cardiovascular risk markers. We hypothesized that cooking with shea butter would be associated with lower blood pressure (BP) in the Ghanaian population. Data from the 2014 Ghana Demographic and Health Survey, a nationally representative population-based survey was analyzed. A total of 9396 women aged 15-49 years and 4388 men aged 15-59 years selected from 12,831 sampled households were included in the study. Respondents with average systolic BP of ≥140 mmHg or average diastolic BP of ≥90 mmHg were classified as hypertensive. Multivariable linear and logistic regression adjusting for gender, age, area of residence, religion, ethnic group, marital status, education and wealth index was used to establish the association between shea butter consumption and BP. Overall prevalence of hypertension in the population was 15.1%. Shea butter consumption was associated with 2.43 mmHg (95% CI: -3.54, -1.31) and 1.78 mmHg (95% CI: -2.71, -0.86) decrease in systolic BP and diastolic BP, respectively, and 25% (AOR = 0.75, 95% CI: 0.55, 1.04) reduced odds of hypertension, compared to use of vegetable oils. Region of residence appeared to modify the relationship. We found an association of shea butter consumption with lower BP, which provides the rationale for investigation through rigorous study designs to evaluate the benefits of shea butter consumption for prevention of hypertension and improved cardiovascular health.

Dose-Dependent Increases in Liver Cholesterol but Not Plasma Cholesterol from Consumption of One to Five Whole Eggs and No Effects from Egg Whites on Liver or Plasma Cholesterol in Hamsters

The dose-dependent effect of egg consumption on plasma cholesterol in humans remains inconclusive. It is unknown if egg white consumed in a normal amount can reduce plasma cholesterol. We used hamsters as a model to (i) investigate the dose-dependent effect of consuming zero to five whole eggs on plasma total cholesterol (TC) and (ii) examine if egg white, equivalent to one to five eggs, possessed any reducing effects on plasma TC. In experiment 1, hamsters were divided into six groups ( n = 8 each) and fed either a control diet or one of five experimental diets supplemented with whole-egg powder equivalent to one to five eggs per 2000 kcal. Results showed that supplementation with one egg increased plasma TC by 25% compared with that of the control (226 ± 16 versus 282 ± 56 mg/dL, p < 0.05), whereas supplementation with two to five eggs did not significantly produce any additional effects on plasma cholesterol. However, supplementation with one to five eggs in diets caused a dose-dependent accumulation of cholesterol in the liver from 21.5 ± 4.4 to 71.3 ± 7.3 mg/g ( p < 0.01). In the second experiment, hamsters were divided into six groups and fed either a high-cholesterol control diet or one of five experimental diets supplemented with egg-white powder from one to five eggs. Results showed that egg-white powder affected neither plasma nor liver cholesterol levels. The egg-white powder did not affect fecal sterol excretion, suggesting it had no effect on cholesterol absorption. It was therefore concluded that consumption of two to five eggs did not significantly produce any additional effects on plasma cholesterol, whereas egg white did not possess a plasma-cholesterol-lowering activity if it was consumed at amounts similar to those in a normal human diet.

How to change the ratio of unsaturated (omega 3, 6, 7 and 9) to saturated fatty acids in Oenothera biennis L. oil under water deficit stress, fertilizers and geographical zones

The 2015-2020 dietary guidelines for Americans advise substituting total unsaturated fatty acids (∑UFA) for total saturated fatty acids (∑SFA). Thus, field experiments were carried out to verify the influence of irrigation regime (well-irrigated and water deficit) and fertilizers (chemical and biological) on the ratio of ∑UFA to ∑SFA of evening primrose seed oil. Therefore, two experiments were conducted at the experimental stations (arid and semi-arid) of Iran in 2014 and 2015. Experiments were conducted in a split factorial layout within a randomized complete block design with three replications. Water deficit significantly reduced UFA (omega 3, 6, 7 and 9), ∑UFA and ratio of ∑UFA to ∑SFA (especially in the arid region), but it increased SFA and ∑SFA (especially in the arid region). In fact, fatty acid quality (increased ratio of ∑UFA to ∑SFA) of evening primrose seed oil was significantly increased in well-irrigated compared to water deficit stress (especially in the semi-arid region). Bio-fertilizers (Azospirillum lipoferum and Glomus mosseae) and chemical fertilizers (urea + triple superphosphate) increased the ratio of ∑UFA to ∑SFA of evening primrose seed oil (especially in the semi-arid region), but fatty acid quality of evening primrose oil was significantly increased in bio-fertilizers compared to the chemical fertilizers (especially in the arid region).

Cholesterolaemic Effects of the Saturated Fatty Acids of Palm Oil

Dietary saturated fats are implicated as a major risk factor in hypercholesterolaemia and cardiovascular disease. Palm oil is a major source of the world's supply of oils and fats, but because of its relatively high content of saturated fatty acids (principally palmitic acid), its consumption has come under intense scrutiny over the last decade owing to potential health implications. Based on studies carried out more than thirty years ago, the hypothesis was developed that lauric, myristic, and palmitic acid were the three principal cholesterol-raising saturated fatty acids. Since palmitic acid is the most abundant fatty acid in the diet, the cholesterol-raising effect of all saturated fatty acids was accordingly assigned to it. However, recent studies from both humans and experimental animals suggest that not all saturated fatty acids are cholesterol-raising. When all dietary fatty acids are equalized, with the exception of the two being tested, palmitic acid appears to have no impact on the plasma cholesterol in normocholesterolaemic subjects when dietary cholesterol intake is below a certain critical level (400 mg per day). Only when cholesterol consumption exceeds this level, or when hypercholesterolaemic subjects are studied, does palmitic acid appear to increase the plasma cholesterol. These differential effects of palmitic acid on plasma cholesterol are thought to reflect differences in LDL-receptor status. Collectively these data imply that, for most of the world's population, palm oil would be an inexpensive and readily metabolized source of dietary energy with minimal impact on cholesterol metabolism.

A Critical Review of the Cholesterolaemic Effects of Palm Oil

This paper reviews recent reports of the cholesterolaemic effects of palm oil. The evidence indicates that the substitution of palm oil or its lipid fractions for the usual fats in the diet does not result in an elevation of total serum cholesterol in lean, normocholesterolaemic individuals with a cholesterol intake of less than 300 mg per day. When threshold dietary levels of linoleic acid (18:2) are met, they tend to counter the cholesterol-raising effects of the 12- and 16-carbon saturated fatty acids. In view of this, the use of a cholesterol saturated-fat index to measure the hypercholesterolaemic and atherogenic potential of foods can be misleading, particularly when applied to palm oil. Nutritionists and health professionals need to keep abreast of recent knowledge on the cholesterolaemic impact of dietary fats and fatty acids.

Palm Oil Use and Compatibility in India

India is experiencing a shortage of edible oils that may increase in years to come. To meet this challenge, palm oil is being considered as a potential new source of oil owing to the high productivity of the oil palm. Besides importing palm oil for the present, indigenous production by cultivating the oil palm has been initiated as a long-term measure.

When a new edible oil is introduced, people have to be assured of its safety and nutritional quality. Besides ensuring that palm oil meets essential fatty acid (EFA) requirements, concern about its atherogenic potential due to its saturated fat content has to be allayed. The habitual low-fat Indian diet based on cereals and pulses contains invisible fats amounting to 25 g per day, but it provides two-thirds of EFA requirements. Increased consumption of fat in the form of palm oil should therefore not pose a problem to the requirements since the oil contains about 10% of n-6, 18:2 linoleic acid. Although categorized as a saturated fat, palm oil does not raise blood cholesterol, unlike other fats such as coconut oil. Unrefined crude palm oil, which is rich in β-carotene, is also of special interest as it can be used to prevent vitamin A deficiency, which is widespread In India.

Owing to its technical characteristics, palm oil can be used in domestic cooking as well as in the foodprocessing industry for the manufacture of vanaspati and margarine, and as a specialty fat in the bakery and confectionery industries.

Diet and longevity: The effects of traditional eating habits on human lifespan extension

Since the dawn of time human beings have been trying to improve the quality of the existence and extend their lifespan. Genetic, environmental, behavioral and dietary factors influence the pathways that regulate aging and life expectancy, thus rendering longevity a very complex phenomenon. Although a long-lived elixir has not yet been found, physicians and scientists agree that nutrition has a major impact on the overall mortality and morbidity, hence becoming the subject of a widespread scientific research. This review describes, analyzes and compares the effects of different types of diets in reducing the onset of typical Western countries non-communicable diseases (NCDs) (cardiovascular diseases, tumors, chronic respiratory diseases, diabetes, etc.), thus increasing the average lifespan. It will first depict the most relevant characteristics, nutraceutical properties and effects on the populations of the Mediterranean, Japanese, Vegetarian and New Nordic Diet. Finally, it will describe the impact of different dietary restrictions in modulating the genetic pathways that regulate metabolism and aging. Overall, this work reinforces the evidence that specific eating habits, in addition to healthy and active lifestyles, are crucial to increase people’s health span and to achieve an optimal longevity.

Role of DGAT enzymes in triacylglycerol metabolism

The esterification of a fatty acyl moiety to diacylglycerol to form triacylglycerol (TAG) is catalysed by two diacylglycerol O-acyltransferases (DGATs) encoded by genes belonging to two distinct gene families. The enzymes are referred to as DGAT1 and DGAT2 in order of their identification. Both proteins are transmembrane proteins localized in the endoplasmic reticulum. Their membrane topologies are however significantly different. This difference is hypothesized to give the two isozymes different abilities to interact with other proteins and organelles and access to different pools of fatty acids, thereby creating a distinction between the enzymes in terms of their role and contribution to lipid metabolism. DGAT1 is proposed to have dual topology contributing to TAG synthesis on both sides of the ER membrane and esterifying only the pre-formed fatty acids. There is evidence to suggest that DGAT2 translocates to the lipid droplet (LD), associates with other proteins, and synthesizes cytosolic and luminal apolipoprotein B associated LD-TAG from both endogenous and exogenous fatty acids. The aim of this review is to differentiate between the two DGAT enzymes by comparing the genes that encode them, their proposed topologies, the proteins they interact with, and their roles in lipid metabolism.

Changes in markers for cardio-metabolic disease risk after only 1-2 weeks of a high saturated fat diet in overweight adults

Purpose

Diets high in saturated fat acids (SFA) have been linked with cardio-metabolic disease risk. The purpose of this study was to determine whether only 1–2 weeks of a high SFA diet could impact disease risk factors in overweight adults who normally eat a relatively low proportion of SFA (i.e., <40% of dietary fat).

Methods

Twelve overweight (BMI: 27±1 kg/m²) young adults were studied before and after a 2-week diet that increased the proportion of SFA (<40% to 60% of dietary fat), while maintaining their daily intake of total fat, carbohydrate, protein, and calories. Insulin resistance, blood pressure, plasma markers of liver damage, total plasma cholesterol concentrations, and fatty acid profile within plasma and skeletal muscle lipid pools were assessed before and after the intervention.

Results

Total plasma cholesterol concentration increased (148±5 vs. 164±8 mg/dl; P<0.05) after only one week, due exclusively to an increase in LDL-cholesterol (78±4 vs. 95±7 mg/dl; P<0.05). After two weeks, plasma aspartate amino transferase (AST) concentration increased (P<0.05) but we found no change in insulin resistance, or resting blood pressure. The diet increase the proportion of SFA in plasma (35±1% vs. 39±2%; P<0.05) and the intramyocellular triglyceride pool (32±1% vs. 37±1%; P<0.05) suggesting the fatty acids in these pools may readily exchange.

Conclusions

Although blood lipids remain within normal clinical range, increasing saturated fat in diet for only 2 weeks raises plasma markers of cardiovascular risk (LDL-cholesterol) and liver damage (AST). In overweight, but healthy-young adults SFA accumulate in plasma and muscle after only 1–2 weeks of dietary increase.

Balanced high fat diet reduces cardiovascular risk in obese women although changes in adipose tissue, lipoproteins, and insulin resistance differ by race

BACKGROUND

We previously reported that consuming a balanced high fat diet (BHFD) wherein total saturated fat was reduced and total unsaturated fat increased by proportionately balancing the type of fat (1/3 saturated, 1/3 monounsaturated, 1/3 polyunsaturated) led to significant improvements in inflammatory burden, blood pressure, and vascular function in obese premenopausal European American (EA) and African American (AA) women.

OBJECTIVE

Here we compared changes in adipose tissue, lipoproteins, insulin resistance, and cardiovascular risk between EA and AA women.

METHODS

Dietary intakes, plasma fatty acids, lipids, apolipoproteins, lipoproteins, HOMA-IR and ASCVD risk was measured in 144 women who consumed BHFD for 16 weeks. Generalized linear modeling was performed while controlling for change in body weight.

RESULTS

EA women had greater reductions in visceral adipose tissue. Only EA women had significant reductions in fasting insulin levels (↓24.8%) and HOMA-IR (↓29%) scores. In EA women, the most significant improvements occurred in VLDL particle size (↑), apolipoprotein B levels (↑), serum TG (↓), number of plasma LDL particles (↓), and serum LDL-cholesterol (↓). In AA women, significant improvements occurred in HDL particle size (↑), number of large HDL particles (↑), and apolipoprotein AI levels (↑). Consequently, both groups had improved ASCVD risk scores (↓5.5%).

CONCLUSIONS

Consuming the balanced high fat diet led to significant reduction in cardiovascular risk factors in both groups. However, the pattern of response to BHFD differed with EA women responding more in components of the apolipoprotein B pathway versus AA women responding more in components of the apolipoprotein AI pathway.