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Wilson NA, Villani A, Mantzioris E. Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults. Br J Nutr 2022;:1-11. [PMID: 36458481 DOI: 10.1017/S0007114522003798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.
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Amiri M, Raeisi-Dehkordi H, Moghtaderi F, Zimorovat A, Mohyadini M, Salehi-Abargouei A. The effects of sesame, canola, and sesame-canola oils on cardiometabolic markers in patients with type 2 diabetes: a triple-blind three-way randomized crossover clinical trial. Eur J Nutr 2022. [PMID: 35596008 DOI: 10.1007/s00394-022-02898-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 04/22/2022] [Indexed: 11/04/2022]
Abstract
AIMS To compare the effects of replacing regular dietary oils intake with sesame (SO), canola (CO), and sesame-canola (SCO) oils (a novel blend), on cardiometabolic markers in adults with type 2 diabetes mellitus (T2DM), in a triple-blind, three-way, randomized, crossover clinical trial. METHODS Participants were assigned to receive SO, CO, and SCO in three 9-week phases (4 weeks apart). Cardiometabolic makers (serum lipids, Apolipoprotein, cardiovascular risk scores, kidney markers, and blood pressure) were considered at the beginning and the end of intervention phases. RESULTS Ninety-two, ninety-five, and ninety-five participants completed the SO, SCO, and CO periods, respectively. After CO consumption, serum Apo A-1 concentrations were significantly higher compared with the SCO period in the whole population (p < 0.05). A considerable reduction in visceral adiposity index values was seen in the CO compared with the SO period in males (p < 0.05). Serum high-density lipoprotein concentration was also significantly higher after the SO intake compared with SCO in females (p < 0.05). The between-period analysis showed a substantial reduction in diastolic blood pressure in the SCO period compared with the CO and SO periods and lower systolic blood pressure after SCO versus CO intake in males (p < 0.05). CONCLUSIONS Canola oil might protect CVD through improving Apo A-1 levels in patients with T2DM (particularly in females) and visceral adiposity index in male patients. However, the blend oil might beneficially affect blood pressure in men. Future sex-specific studies might warrant the current findings. REGISTRY OF CLINICAL TRIALS This trial was registered in the Iranian Registry of Clinical Trials (IRCT, registration ID: IRCT2016091312571N6).
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Moghtaderi F, Amiri M, Zimorovat A, Raeisi-Dehkordi H, Rahmanian M, Hosseinzadeh M, Fallahzadeh H, Salehi-Abargouei A. The effect of canola, sesame and sesame-canola oils on body fat and composition in adults: a triple-blind, three-way randomised cross-over clinical trial. Int J Food Sci Nutr 2020; 72:226-235. [PMID: 32684099 DOI: 10.1080/09637486.2020.1786024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The present study aimed to examine the effect of replacing edible oils with sesame oil (SO), canola oil (CO) and sesame-canola oil (SCO) on body weight and composition in adults. Adults without any chronic diseases (n = 77) were entered a 4-week run-in period and then were randomised to receive SO, CO and SCO for their household use in 9-week intervention periods (separated by 4-week washout intervals). Anthropometric measurements, as well as body composition markers, were assessed at baseline, middle and after each intervention period. In total, 73 participants completed the study. Although significant time effects were seen for waist and hip circumference, waist-to-hip ratio, central obesity index, body adiposity index, muscle mass and body fat percent (ptime<.05), the treatment and treatment × time effects were not significant (p>.05). The present clinical trial revealed that CO, SO and SCO might not differently affect body fat and composition. Trial registration code: IRCT2016091312571N6 (http://en.irct.ir/trial/12622).
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Affiliation(s)
- Fatemeh Moghtaderi
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mojgan Amiri
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Alireza Zimorovat
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Hamidreza Raeisi-Dehkordi
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Masoud Rahmanian
- Diabetes Research Center, School of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mahdieh Hosseinzadeh
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Hossein Fallahzadeh
- Research Center of Prevention and Epidemiology of Non-Communicable Disease, Department of Biostatistics and Epidemiology, School of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Amin Salehi-Abargouei
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.,Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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Palazhy S, Kamath P, Vasudevan DM. Dietary Fats and Oxidative Stress: A Cross-Sectional Study Among Coronary Artery Disease Subjects Consuming Coconut Oil/Sunflower Oil. Indian J Clin Biochem 2018; 33:69-74. [PMID: 29371772 PMCID: PMC5766459 DOI: 10.1007/s12291-017-0639-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Accepted: 01/24/2017] [Indexed: 01/16/2023]
Abstract
Coconut oil has been used by the people of Kerala as a cooking medium for several decades. Due to its alleged hypercholesterolemic activity, general population in recent times is shifting to cooking oils rich in polyunsaturated fats, the most popular being sunflower oil. The effect of long-term consumption of sunflower oil on oxidative stress in humans is not well investigated. We studied oxidative stress among coronary artery disease (CAD) patients who were consuming coconut oil or sunflower oil as a part of their routine diet. Men, aged 35-70 years, with established CAD, who presented to the hospital for routine cardiac evaluations, were enrolled in this observational study. Group 1 and 2 consisted of 73 and 80 subjects consuming coconut oil and sunflower oil respectively for over a period of 2 years. Lipid profile and parameters for oxidative stress were evaluated among them. Conventional lipid parameters did not differ significantly between the two groups. Mean vitamin C concentration was significantly reduced for subjects on sunflower oil compared to those consuming coconut oil (P = 0.044). Malondialdehyde was higher for sunflower oil consumers compared to coconut oil consumers (P < 0.0001). Other parameters such as oxidized LDL, GSH, GPx and SOD were not found to be significantly different between the two groups. The results of the present study show that coconut oil did not induce hypercholesterolemia compared to sunflower oil. On the other hand, sunflower oil group had elevated oxidative stress compared to coconut oil group.
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Affiliation(s)
- Sabitha Palazhy
- Department of Biochemistry, Amrita School of Medicine, Kochi, Kerala 682041 India
| | - Prakash Kamath
- Department of Cardiology, Amrita School of Medicine, Kochi, Kerala 682041 India
| | - D. M. Vasudevan
- Department of Biochemistry, Amrita School of Medicine, Kochi, Kerala 682041 India
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Baril-Gravel L, Labonté ME, Couture P, Vohl MC, Charest A, Guay V, Jenkins DA, Connelly PW, West S, Kris-Etherton PM, Jones PJ, Fleming JA, Lamarche B. Docosahexaenoic acid-enriched canola oil increases adiponectin concentrations: a randomized crossover controlled intervention trial. Nutr Metab Cardiovasc Dis 2015; 25:52-59. [PMID: 25240692 DOI: 10.1016/j.numecd.2014.08.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 07/18/2014] [Accepted: 08/09/2014] [Indexed: 12/25/2022]
Abstract
BACKGROUND AND AIMS Little is known about the effect of various dietary fatty acids on pro- and anti-inflammatory processes. We investigated the effect of 5 oils containing various amounts of alpha-linolenic acid (ALA), linoleic acid (LA), oleic acid (OA) and docosahexaenoic acid (DHA) on plasma inflammatory biomarkers and expression levels of key inflammatory genes and transcription factors in whole blood cells. METHODS AND RESULTS In a randomized, crossover controlled nutrition intervention, 114 adult men and women with abdominal obesity and at least one other criterion for the metabolic syndrome consumed 5 experimental isoenergetic diets for 4 weeks each, separated by 4-week washout periods. Each diet provided 60 g/3000 kcal of different oils: 1) control corn/safflower oil blend (CornSaff; LA-rich), 2) flax/safflower oil blend (FlaxSaff; ALA-rich), 3) conventional canola oil (Canola; OA-rich), 4) high oleic canola oil (CanolaOleic; highest OA content), 5) DHA-enriched high oleic canola oil (CanolaDHA; OA- and DHA-rich). Gene expression in whole blood cells was assessed in a subset of 62 subjects. CanolaDHA increased plasma adiponectin concentrations compared with the control CornSaff oil treatment (+4.5%, P = 0.04) and FlaxSaff (+6.9%, P = 0.0008). CanolaDHA also reduced relative expression levels of interleukin (IL)1B compared with CornSaff and Canola (-11% and -13%, respectively, both P = 0.03). High-sensitivity C-reactive protein concentrations were lower after Canola than after FlaxSaff (-17.8%, P = 0.047). CONCLUSION DHA-enriched canola oil exerts anti-inflammatory effects compared with polyunsaturated fatty acids from plant sources.
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MESH Headings
- Adiponectin/agonists
- Adiponectin/blood
- Adult
- Aged
- Anti-Inflammatory Agents, Non-Steroidal/analysis
- Anti-Inflammatory Agents, Non-Steroidal/chemistry
- Anti-Inflammatory Agents, Non-Steroidal/therapeutic use
- Biomarkers/blood
- Biomarkers/metabolism
- Blood Cells/immunology
- Blood Cells/metabolism
- Body Mass Index
- Canada/epidemiology
- Cross-Over Studies
- Docosahexaenoic Acids/analysis
- Docosahexaenoic Acids/therapeutic use
- Double-Blind Method
- Fatty Acids, Monounsaturated/chemistry
- Fatty Acids, Monounsaturated/therapeutic use
- Female
- Food, Fortified
- Gene Expression Regulation
- Humans
- Inflammation Mediators/antagonists & inhibitors
- Inflammation Mediators/blood
- Inflammation Mediators/metabolism
- Male
- Metabolic Syndrome/epidemiology
- Metabolic Syndrome/etiology
- Metabolic Syndrome/prevention & control
- Middle Aged
- Obesity, Abdominal/diet therapy
- Obesity, Abdominal/immunology
- Obesity, Abdominal/metabolism
- Obesity, Abdominal/physiopathology
- Pennsylvania/epidemiology
- Rapeseed Oil
- Risk
- Young Adult
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Affiliation(s)
- L Baril-Gravel
- Institute of Nutrition and Functional Foods, Laval University, Québec, QC G1V 0A6, Canada
| | - M-E Labonté
- Institute of Nutrition and Functional Foods, Laval University, Québec, QC G1V 0A6, Canada
| | - P Couture
- Institute of Nutrition and Functional Foods, Laval University, Québec, QC G1V 0A6, Canada
| | - M-C Vohl
- Institute of Nutrition and Functional Foods, Laval University, Québec, QC G1V 0A6, Canada
| | - A Charest
- Institute of Nutrition and Functional Foods, Laval University, Québec, QC G1V 0A6, Canada
| | - V Guay
- Institute of Nutrition and Functional Foods, Laval University, Québec, QC G1V 0A6, Canada
| | - D A Jenkins
- Keenan Research Centre for Biomedical Science of St-Michael's Hospital, University of Toronto, Toronto, ON M5B 1W8, Canada
| | - P W Connelly
- Keenan Research Centre for Biomedical Science of St-Michael's Hospital, University of Toronto, Toronto, ON M5B 1W8, Canada
| | - S West
- Pennsylvania State University, University Park, PA 16802, USA
| | | | - P J Jones
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 6C5, Canada
| | - J A Fleming
- Pennsylvania State University, University Park, PA 16802, USA
| | - B Lamarche
- Institute of Nutrition and Functional Foods, Laval University, Québec, QC G1V 0A6, Canada.
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França FDS, Bodack C, Costa A, Deschamps FC, Martinello F. The effect of dietary oils on the development of aberrant crypt foci, bifidobacteria and fecal pH. In Vivo 2014; 28:197-203. [PMID: 24632973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The present study investigated the relationship between intestinal bifidobacteria and intake of commercial dietary oils of different fatty acids compositions on the development of aberrant crypt foci (ACF). Wistar rats were grouped according to diet and treatment with dimethylhydrazine (DMH): standard diet (CN), canola oil (CAN), olive oil (OLI), corn oil (COR), standard diet and DMH (CNDMH), canola oil and DMH (CANDMH), olive oil and DMH (OLIDMH) and corn oil and DMH (CORDMH). Diets and DMH did not alter the amount of bifidobacteria, fecal pH and serum total cholesterol level. DMH-treated groups had lower serum triglyceride levels compared to respective controls without DMH. Olive and corn oil diets resulted in higher hepatic cholesterol levels than standard diet under treatment with DMH. The numbers of ACF/field and cell proliferation were lower under treatment with CANDMH and OLIDMH, suggesting a protective effect of these oils on colorectal carcinogenesis.
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Affiliation(s)
- Franciane Da Silva França
- Campus Reitor João David Ferreira Lima, Centro de Ciências da Saúde, Departamento de Análises Clinicas, Universidade Federal de Santa Catarina, sala 109, Trindade, Florianópolis, Santa Catarina, Brazil. 88040-970.
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Abstract
The effects of sunflower oil, olive oil, margarine, soybean oil and butter on cholesterol and triglyceride levels were investigated in the brain of rats. Rats were fed with a diet containing 15% of the oils for a period of 8 weeks. The rats were then decapitated, brain samples were removed, homogenized and cholesterol and TG levels were measured. Brain cholesterol and Triglycerides levels of all animals receiving different oils were significantly higher according to the contol except TG level of animals receiving margarine. Brain cholesterol levels of the vegetable oils were statistically higher than those receiving saturated oil. Thus, cholesterol level of the rats fed with olive oil group was significantly higher than that of the other groups but those receiving sunflower oil group and Triglycerides level of the animals receiving olive oil was significantly higher than that of the other groups except animal supplemented with soybean oil. Thus, it is concluded that brain lipid levels of rats are differently effected by various oils and mechanism of which needs to be investigated.
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Turan A, Mahmood A, Alpers DH. Dietary Fat Feeding Alters Lipid Peroxidation in Surfactant-like Particles Secreted by Rat Small Intestine. Gastroenterology Res 2009; 2:91-99. [PMID: 27956960 PMCID: PMC5139824 DOI: 10.4021/gr2009.03.1280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 03/27/2009] [Indexed: 11/21/2022] Open
Abstract
Background Long-term feeding of fish oil (n-3) and corn oil (n-6) markedly enhances levels of lipid peroxidation within isolated rat enterocytes. The effect is 10-fold greater at the villus tip than in the crypt region, correlating with the distribution of deleterious oxidative systems (glutathione reductase) in the tip and beneficial systems (superoxide dismutase) at the base of the villus. Because of this vertical gradient of peroxidation, the process was thought to play a role in apoptosis of enterocytes at the villus tip. Surfactant-like particles (SLPs) are membranes secreted by the enterocyte and a component of these membranes is directed to the intestinal surface overlying villus tips. One suggested role for SLPs has been to protect the mucosal surface from the harsh luminal conditions that might enhance apoptotic loss of enterocytes. The hypothesis to be tested was whether SLP lipids, like those in enterocytes, were also peroxidized, although they were external to the cellular processes that seem to oxidize enterocyte lipids, or whether SLP were immune to these biological processes. Feeding with groundnut oil (n-9) was compared with fish oil (n-3) and corn oil (predominantly n-6) to determine whether oils with various lipid composition would affect peroxidation in both SLP and enterocytes. Methods After an overnight fast, Wistar rats were fed 2 mL of dietary oil by gavage. Five hours later SLPs and underlying microvillus membranes (MVM) were isolated and analyzed for generation of thiobarbituric acid reactive substances (TBARS) and for hydrolase activities, at baseline and after addition of an Fe+2/ascorbate system to induce peroxidation. Results In vitro lipid peroxidation using the Fe2+/ascorbate system produced greater peroxidation than in MVM. Intestinal alkaline phosphatase (IAP), sucrase and lactase activities were decreased in SLPs, but were unaltered in MVM except for IAP. The activities of maltase, trehalase, Leucine aminopeptidase and γ–glutamyltranspeptidase, were unaffected both in SLPs and MVM under these conditions. Conclusions SLPs are more susceptible to oxidative damage than are the underlying MVMs. This may reflect results of a hostile luminal environment. It is not clear whether SLPs are acting as a lipid ‘sink’ to protect the MVM from greater oxidation, or are providing an initial stimulus for apoptosis of villus tip enterocytes, or both.
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Affiliation(s)
- Aasma Turan
- Department of Biochemistry, Panjab University, Chandigarh, 160014, India
| | - Akhtar Mahmood
- Department of Biochemistry, Panjab University, Chandigarh, 160014, India
| | - David H Alpers
- Department of Medicine, Washington University School of Medicine, St. Louis, MO, USA
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