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Molecular Nutrition & Food Research Sep 2011Alzheimer's disease (AD) is the commonest form of dementia in the elderly, characterized by memory dysfunction, loss of lexical access, spatial and temporal... (Review)
Review
Alzheimer's disease (AD) is the commonest form of dementia in the elderly, characterized by memory dysfunction, loss of lexical access, spatial and temporal disorientation, and impaired judgment. A growing body of scientific literature addresses the implication of dietary habits in the pathogenesis of AD. This review reports recent findings concerning the modulation of AD development by dietary lipids, in animals and humans, focusing on the pathogenetic role of lipid oxidation products. Oxidative breakdown products of ω-6 polyunsaturated fatty acids (ω-6 PUFAs), and cholesterol oxidation products (oxysterols), might play a role in favoring β-amyloid deposition, a hallmark of AD's onset and progression. Conversely, ω-3 PUFAs appear to contribute to preventing and treating AD. However, high concentrations of ω-3 PUFAs can also produce oxidized derivatives reacting with important functions of nervous cells. Thus, altered balances between cholesterol and oxysterols, and between ω-3 and ω-6 PUFAs must be considered in AD's pathophysiology. The use of a diet with an appropriate ω-3/ω-6 PUFA ratio, rich in healthy oils, fish and antioxidants, such as flavonoids, but low in cholesterol-containing foods, can be a beneficial component in the clinical strategies of prevention of AD.
Topics: Alzheimer Disease; Animals; Cholesterol; Diet; Dietary Fats; Fatty Acids, Omega-3; Fatty Acids, Omega-6; Humans; Oxidation-Reduction
PubMed: 21954186
DOI: 10.1002/mnfr.201100208 -
Nutrients Dec 2019Diet-derived fatty acids (FAs) are essential sources of energy and fundamental structural components of cells. They also play important roles in the modulation of immune... (Review)
Review
Diet-derived fatty acids (FAs) are essential sources of energy and fundamental structural components of cells. They also play important roles in the modulation of immune responses in health and disease. Saturated and unsaturated FAs influence the effector and regulatory functions of innate and adaptive immune cells by changing membrane composition and fluidity and by acting through specific receptors. Impaired balance of saturated/unsaturated FAs, as well as -6/-3 polyunsaturated FAs has significant consequences on immune system homeostasis, contributing to the development of many allergic, autoimmune, and metabolic diseases. In this paper, we discuss up-to-date knowledge and the clinical relevance of the influence of dietary FAs on the biology, homeostasis, and functions of epithelial cells, macrophages, dendritic cells, neutrophils, innate lymphoid cells, T cells and B cells. Additionally, we review the effects of dietary FAs on the pathogenesis of many diseases, including asthma, allergic rhinitis, food allergy, atopic dermatitis, rheumatoid arthritis, multiple sclerosis as well as type 1 and 2 diabetes.
Topics: Adaptive Immunity; Autoimmune Diseases; Dietary Fats; Dietary Fats, Unsaturated; Epithelial Cells; Fatty Acids; Humans; Hypersensitivity, Immediate; Immunity, Innate; Leukocytes; Metabolic Diseases
PubMed: 31817726
DOI: 10.3390/nu11122990 -
Food Research International (Ottawa,... Sep 2021Margarines are an expanding market worldwide due to large-scale commercial, lower cost, growth of bakery and confectionery markets, and seasonal independence. The fatty... (Review)
Review
Margarines are an expanding market worldwide due to large-scale commercial, lower cost, growth of bakery and confectionery markets, and seasonal independence. The fatty acid composition, solid fat content, consistency, and melting point of the fats used in margarine determine their functional properties. Due to its proven association with increased risk of cardiovascular diseases, the recommendations of the World Health Organization and the enactment of laws in several countries to eliminate industrially produced trans fatty acids (TFA) have resulted in the prohibition or progressive reduction in the use of partially hydrogenated fat. However, issues related to high levels of TFA and saturated fatty acids still constitute a challenge in the formulation of this product category. Current trends on margarine production addition of phytosterols, non-lipid components, organogels, and new interesterified fat bases are reviewed. This review aims to present a historical view and the technological evolution of margarines, including their production processes, formulations, and physical and nutritional characteristics, as well as legislation, and main trends.
Topics: Dietary Fats; Fatty Acids; Margarine; Trans Fatty Acids
PubMed: 34399482
DOI: 10.1016/j.foodres.2021.110486 -
Nutrition Journal Aug 2016Nonalcoholic fatty liver disease (NAFLD) is characterized by fat deposition in hepatocytes, and a strong association with nutritional factors. Dietary fatty acids are... (Review)
Review
Nonalcoholic fatty liver disease (NAFLD) is characterized by fat deposition in hepatocytes, and a strong association with nutritional factors. Dietary fatty acids are classified according to their biochemical properties, which confer their bioactive roles. Monounsaturated fatty acids have a dual role in various human and murine models. In contrast, polyunsaturated fatty acids exhibit antiobesity, anti steatosic and anti-inflammatory effects. The combination of these forms of fatty acids-according to dietary type, daily intake and the proportion of n-6 to n-3 fats-can compromise hepatic lipid metabolism. A chemosensory rather than a nutritional role makes bioactive fatty acids possible biomarkers for NAFLD. Bioactive fatty acids provide health benefits through modification of fatty acid composition and modulating the activity of liver cells during liver fibrosis. More and better evidence is necessary to elucidate the role of bioactive fatty acids in nutritional and clinical treatment strategies for patients with NAFLD.
Topics: Diet; Dietary Fats; Fatty Acids; Fatty Acids, Monounsaturated; Fatty Acids, Omega-3; Fatty Acids, Omega-6; Fatty Acids, Unsaturated; Humans; Lipid Metabolism; Liver; Liver Cirrhosis; Non-alcoholic Fatty Liver Disease
PubMed: 27485440
DOI: 10.1186/s12937-016-0191-8 -
Nutrients Oct 2020: Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used...
: Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used dietary fats in cooking and as seasoning and hemodynamic and lipid parameters. : For this study, we selected from the Brisighella Heart Study cohort subjects who were not treated with antihypertensive drugs and report with certainty their daily mean intake of dietary fats in cooking and as seasoning. Depending on the main source of dietary fat, the involved subjects were classified as prevalent extra-virgin olive oil (EVO) users, prevalent corn oil users, prevalent users of different vegetable oils and prevalent animal fat users, and we compared their characteristics. : Everyday consumption of EVO as a main seasoning and cooking fat source was significantly associated to lower body mass index, visceral adiposity index, blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users. Corn oil users also had lower blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users, as well. In particular, in an age and systolic blood pressure adjusted model, the predictors of carotid-femoral pulse wave velocity were the prevalent use of EVO (RR = 0.84, 95%CI 0.67-0.94 vs. other prevalent fat sources), LDL-Cholesterol (RR= 1.12, 95% CI 1.02-1.42), serum uric acid (RR = 1.21, 95%CI 1.09-1.54) and estimated GFR (RR= 0.77, 95%CI 0.59-0.99). : According to our findings, the choice of everyday seasoning and cooking fat is associated with a different metabolic and haemodynamic pattern.
Topics: Adiposity; Adolescent; Adult; Aged; Aged, 80 and over; Blood Pressure; Body Mass Index; Cardiovascular Diseases; Cohort Studies; Cooking; Dietary Fats; Female; Hemodynamics; Humans; Hypercholesterolemia; Lipid Metabolism; Male; Middle Aged; Nutritional Physiological Phenomena; Olive Oil; Risk; Rural Population; Vascular Stiffness; Young Adult
PubMed: 33036471
DOI: 10.3390/nu12103063 -
Genes Feb 2023The intake of various types and amounts of dietary fats influences metabolic and cardiovascular health. Hence, this study evaluated the impact of routinely consumed...
The intake of various types and amounts of dietary fats influences metabolic and cardiovascular health. Hence, this study evaluated the impact of routinely consumed Pakistani dietary fats on their cardiometabolic impact. For this, we made four groups of mice, each comprising 5 animals: (1) C-ND: Control mice on a normal diet, (2) HFD-DG: High-fat diet mice on a normal diet plus 10% (/) desi ghee, (3) HFD-O: Mice on normal diet plus 10% (/) plant oil (4) HFD-BG: Mice on normal diet plus 10% (/) banaspati ghee. Mice were fed for 16 weeks, and blood, liver, and heart samples were collected for biochemical, histological, and electron microscopic analysis. The physical factors indicated that mice fed on HFD gained more body weight than the C-ND group. Blood parameters do not show significant differences, but overall, the glucose and cholesterol concentrations were raised in the mice fed with a fat-rich diet, with the highest concentrations in the HFD-BG group. The mice fed with HFD-BG and HFD-O had more lipid droplets in the liver, compared to HFD-DG and C-ND.
Topics: Mice; Animals; Ghee; Liver; Body Weight; Dietary Fats; Diet, High-Fat
PubMed: 36833442
DOI: 10.3390/genes14020515 -
Advances in Nutrition (Bethesda, Md.) May 2015Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the... (Review)
Review
Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, structure, flavor, and susceptibility to degradation. The current sources of solid fats will be reviewed and potential replacements for solid fats will be discussed.
Topics: Coronary Disease; Diet; Dietary Fats; Fatty Acids; Food Technology; Humans; Nutrition Policy
PubMed: 25979504
DOI: 10.3945/an.114.006965 -
Advances in Nutrition (Bethesda, Md.) May 2018Mitochondria are the energy-producing organelles within a cell. Furthermore, mitochondria have a role in maintaining cellular homeostasis and proper calcium... (Review)
Review
Mitochondria are the energy-producing organelles within a cell. Furthermore, mitochondria have a role in maintaining cellular homeostasis and proper calcium concentrations, building critical components of hormones and other signaling molecules, and controlling apoptosis. Structurally, mitochondria are unique because they have 2 membranes that allow for compartmentalization. The composition and molecular organization of these membranes are crucial to the maintenance and function of mitochondria. In this review, we first present a general overview of mitochondrial membrane biochemistry and biophysics followed by the role of different dietary saturated and unsaturated fatty acids in modulating mitochondrial membrane structure-function. We focus extensively on long-chain n-3 (ω-3) polyunsaturated fatty acids and their underlying mechanisms of action. Finally, we discuss implications of understanding molecular mechanisms by which dietary n-3 fatty acids target mitochondrial structure-function in metabolic diseases such as obesity, cardiac-ischemia reperfusion injury, obesity, type 2 diabetes, nonalcoholic fatty liver disease, and select cancers.
Topics: Animals; Diet; Dietary Fats; Fatty Acids, Omega-3; Humans; Metabolic Diseases; Mitochondria; Mitochondrial Membranes
PubMed: 29767698
DOI: 10.1093/advances/nmy007 -
Nutrients May 2015Many animal studies have been performed with krill oil (KO) and this review aims to summarize their findings and give insight into the mechanism of action of KO. Animal... (Review)
Review
Many animal studies have been performed with krill oil (KO) and this review aims to summarize their findings and give insight into the mechanism of action of KO. Animal models that have been used in studies with KO include obesity, depression, myocardial infarction, chronic low-grade and ulcerative inflammation and are described in detail. Moreover, studies with KO in the form of krill powder (KP) and krill protein concentrate (KPC) as a mix of lipids and proteins are mentioned and compared to the effects of KO. In addition, differences in tissue uptake of the long-chain omega-3 polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), when delivered in either phospholipid or triglyceride form, are addressed and the differential impact the delivery form has on gene expression profiles is explained. In our outlook, we try to highlight the potential of KO and KP supplementation in clinical settings and discuss health segments that have a high potential of showing krill product specific health benefits and warrant further clinical investigations.
Topics: Animals; Biological Products; Brain; Dietary Fats; Dietary Supplements; Euphausiacea; Fatty Acids, Omega-3; Gene Expression; Inflammation; Lipid Metabolism; Oils
PubMed: 25961320
DOI: 10.3390/nu7053300 -
The American Journal of Clinical... Jan 2005Functional foods are similar to conventional foods in appearance, but they have benefits that extend beyond their basic nutritional properties. For example, functional... (Review)
Review
Functional foods are similar to conventional foods in appearance, but they have benefits that extend beyond their basic nutritional properties. For example, functional foods have been studied for the prevention of osteoporosis, cancer, and cardiovascular disease. They have yet to be related to the prevention of obesity, although obesity is one of the major health problems today. The inclusion of foods or the replacement of habitual foods with others that may enhance energy expenditure (EE) or improve satiety may be a practical way to maintain a stable body weight or assist in achieving weight loss; such foods may act as functional foods in body weight control. Some foods that might be classified as functional foods for weight control because of their effects on EE and appetite-including medium-chain triacylglycerols, diacylglycerols, tea, milk, and nuts-are reviewed here. Only human studies reporting EE, appetite, or body weight are discussed. When studies of whole food items are unavailable, studies of nutraceuticals, the capsular equivalents of functional foods, are reviewed. To date, dietary fats seem to be most promising and have been the most extensively studied for their effects on body weight control. However, the weight loss observed is small and should be considered mostly as a measure to prevent weight gain. Carefully conducted clinical studies are needed to firmly ascertain the effect of tea, milk, and nuts on body weight maintenance, to assess their potential to assist in weight-loss efforts, and to ascertain dose-response relations and mechanisms of action for the 4 food types examined.
Topics: Animals; Body Weight; Diet; Dietary Fats; Female; Humans; Male; Milk; Nuts; Obesity; Tea; Triglycerides
PubMed: 15640454
DOI: 10.1093/ajcn/81.1.7