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At least 217 records · Page 12Linked to original sources
PubMed2002

Effect on body weight of replacing dietary fat with olestra for two or ten weeks in healthy men and women.

OBJECTIVE: To examine in two separate studies the effects of replacing dietary fat with Olestra on body composition and weight change in healthy young men and women. METHODS: Ten healthy, lean young men participated in Study One that was a 22-day single blind, within-subject design. After a control diet (40% fat) for eight days Study One subjects received an Olestra-substituted diet (31% metabolizable fat) for 14 days. Study Two was a randomized parallel-arm clinical trial with 15 healthy, lean and overweight young women. These subjects were randomly assigned to receive a control diet (40% fat), an Olestra-containing diet (31% metabolizable fat) or a reduced-fat diet (31% fat) for 10 weeks. All foods were provided to the subjects, and energy intakes were not restricted. The primary endpoint in both studies was change from baseline in body weight. In Study Two, body composition was measured by dual energy x-ray absorptiometry. In both studies, food intake and nutrient compensation were assessed. RESULTS: In Study One fat substitution by Olestra resulted in a significant 1.7 kg weight loss from baseline. In Study Two, change in body weight and body fat from baseline were statistically significant in all groups, but the group with Olestra lost significantly more weight from baseline (-5.0 kg) than the other two groups. In Study One there was partial compensation for the decreased energy intake, while in Study Two, compensation was seen only for those on the reduced-fat diet. CONCLUSION: Replacement of 1/3 of dietary fat with Olestra in periods of up to 10 weeks results in weight loss in men and women.

Absorptiometry, Photon↗
PubMed1997

Assessment of the nutritional effects of olestra, a nonabsorbed fat replacement: introduction and overview.

Olestra is a mixture of polyesters formed from sucrose and fatty acids derived from edible fats and oils. It is not absorbed or digested and can serve as a zero-calorie replacement for dietary fat. Because olestra is lipophilic and not absorbed, it has the potential to interfere with the absorption of other dietary components, especially lipophilic ones, when it is in the digestive tract with those components. A series of studies were conducted in the domestic pig and in healthy adult humans to define the nature and extent of olestra's effect on fat-soluble vitamins, selected water-soluble micronutrients, and macronutrients, and to demonstrate that the effects of olestra on the absorption of fat-soluble vitamins can be offset by adding extra amounts of the affected vitamins to olestra foods. Before conducting the human and pig studies, the intake of olestra from the consumption of snack foods made with olestra was estimated for various subgroups. The potential for olestra to affect the absorption of nonessential but potentially beneficial dietary phytochemicals was also assessed. In addition, an assessment of how consumption patterns influence the effect of olestra on the absorption of the highly lipophilic carotenoids was made. Finally, the results from the pig and human studies were used to assess the potential for olestra to affect the nutritional status of subgroups of the population who have particularly high nutrient needs or unique dietary patterns that may lead to large olestra-to-nutrient intake ratios.

Adult↗
PubMed2003

Substitution of saturated with monounsaturated fat in a 4-week diet affects body weight and composition of overweight and obese men.

A randomised crossover study of eight overweight or obese men (aged 24-49 years, BMI 25.5-31.3 kg/m(2)), who followed two diets for 4 weeks each, was performed to determine whether substitution of saturated fat with monounsaturated fat affects body weight and composition. Subjects were provided with all food and beverages as modules (selected ad libitum) of constant macronutrient composition, but differing energy content. The % total energy from saturated fat, monounsaturated fat and polyunsaturated fat was 24, 13 and 3 % respectively on the saturated fatty acid (SFA)-rich diet and 11, 22 and 7 % respectively on the monounsaturated fatty acid (MUFA)-rich diet. MUFA accounted for about 80 % of the unsaturated fats consumed on both diets. Body composition, blood pressure, energy expenditure (resting and postprandial metabolic rates, substrate oxidation rate, physical activity), serum lipids, the fatty acid profile of serum cholesteryl esters and plasma glucose and insulin concentrations were measured before and after each diet period. Significant (P< or =0.05) differences in total cholesterol and the fatty acid composition of serum cholesteryl esters provided evidence of dietary adherence. The men had a lower weight (-2.1 (SE 0.4) kg, P=0.0015) and fat mass (-2.6 (SE 0.6) kg, P=0.0034) at the end of the MUFA-rich diet as compared with values at the end of the SFA-rich diet. No significant differences were detected in energy or fat intake, energy expenditure, substrate oxidation rates or self-reported physical activity. Substituting dietary saturated with unsaturated fat, predominantly MUFA, can induce a small but significant loss of body weight and fat mass without a significant change in total energy or fat intake.

Absorptiometry, Photon↗
PubMed2004

Milk production and composition in reindeer (Rangifer tarandus): effect of lactational stage.

Milk yield and composition of major milk constituents were measured in captive, nursing reindeer. Registration of milk production was performed during two successive lactations (2001 and 2002). The milk yield was significantly affected by week of lactation (P<0.001) and by individual (P<0.001). The lactation curve had an asymmetrical peak 3 weeks postpartum and the milk yield at peak lactation was 983 g/day (range 595-1239). The length of lactation varied from 24 to 26 weeks and average total milk production was 99.5 kg. From peak lactation the milk production decreased linearly (P<0.001) until milk production was terminated. Mean values for content of major milk constituents were 15.5% fat, 9.9% protein and 2.5% lactose. The content of fat and protein increased markedly with the lactation stage (P<0.001), while lactose showed a slight decrease (P<0.001). The milk composition was significantly affected by stage of lactation (P<0.001). There was a marginally significant decrease in protein:fat ratio (P=0.06) as protein was substituted by fat with stage of lactation. The caloric value of the milk averaged 8.7 kJ/g and increased significantly with the stage of lactation (P<0.001). The overall increase in milk gross energy content during lactation was 67.6%. The energy output averaged 7996 kJ/day at peak lactation and decreased significantly during the course of lactation (P=0.002).

Animals↗
PubMed2006

The reduced energy intake of rats fed a high-protein low-carbohydrate diet explains the lower fat deposition, but macronutrient substitution accounts for the improved glycemic control.

The metabolic effect of high-protein low-carbohydrate (HP) diets on body composition and glucose homeostasis remains incompletely understood. This study assesses the respective roles of the increased protein:carbohydrate ratio (P:C) and the resulting moderate decrease in energy intake in the metabolic effects of HP diets. Rats had free access to normal (NP; 14%) or high (HP; 53%) total milk protein isoenergetic diets, or were fed the NP diet but restricted to the energy intake of HP rats (NPr), which was 89.1 +/- 9.3% that of NP rats. After 8 wk, body weight was lower in HP and NPr rats than in NP rats. In HP rats, the lower body weight was associated with a lower adipose tissue mass and a reduced proportion of large adipocytes. HP rats also had an improved oral glucose tolerance and insulin sensitivity, as assessed by the homeostatic model assessment index, compared with NPr and NP rats, and these effects were related solely to the increased P:C. These data suggest that the reduced energy intake of rats fed a high-protein, low-carbohydrate diet explains the lower fat deposition but an increased P:C per se improves glucose homeostasis.

Animals↗
PubMed2000

Milk production and composition in captive Iberian red deer (Cervus elaphus hispanicus): effect of birth date.

This study describes milk production and milk composition of Iberian red deer (Cervus elaphus hispanicus) females (hinds) and the effect of calving date and BW change of hinds by milking over 34 wk. All hinds produced milk throughout the 34-wk study period, well over the standard lactation period. Total milk yield was 224.1 +/- 21.1 L, and daily production was 0.91 +/- 0.06 L. Milk yield decreased with lactation stage (P = 0.01) and the later a calf was born (P = 0.008), and it was greater in posterior quarters (P < 0.05). Milk yield was unaffected (P > 0.10) by side position or milking order of the udder. Milk production did not correlate with hind BW (P > 0.1). Hinds lost 4.4% BW during lactation (P < 0.001); losses increased the later a calf was born (P = 0.012). Iberian red deer milk had 11.5% fat, 7.6% protein, 5.9% lactose, and 26.7% DM. Stage of lactation affected fat (P < 0.001), protein (P = 0.002), DM (P < 0.001), and protein:fat ratio (P < 0.001), but not lactose (P > 0.1). These constituents became concentrated as lactation proceeded, and protein was substituted by fat. Calving date had a similar concentrating effect on fat (P < 0.001) and DM (P < 0.001), whereas it decreased lactose (P = 0.015) and protein (P = 0.002), thus producing a substitution of protein by fat (ratio of protein to fat, P < 0.001). Milking order of quarters or their position had no effect on milk composition (P > 0.10). Results suggest that milk production and milk energetic quality might increase by advancing calving date in red deer hinds.

Animals↗
PubMed1999

Staging of dietary patterns among African American women.

This article describes the development of a behavioral staging algorithm for use in the Eat Well, Live Well Nutrition Program, a peer-delivered community-based program for African American women (N = 301). The authors examined whether increased frequency in performing low-fat eating behaviors and lower percentage calories from fat intake resulted as a participant moved through five stages of readiness to change each of five low-fat dietary patterns. Frequency of performing low-fat dietary behaviors was significantly different (p<.05) between four stages for the pattern of avoid fried foods, three stages for modify meats, and two stages for the patterns of substitution, avoid fat as seasoning, replacement. Percentage calories from fat were significantly different (p<.05) between four stages for the pattern of replacement, three stages for avoid fried foods and modify meats, and two stages for substitution and avoid fat as seasoning. Implications of these findings for the tailoring of community-based dietary programs are presented.

Adult↗
PubMed1975

Body weight and food intake at early estrus of rats on a high-fat diet.

Body weight, food intake, and age at vaginal opening and estrus were studied for two groups of weanling rats (age 21 days), fed on high-fat (24.6% by weight) and low-fat (5.0%) diets. Fat was substituted isocalorically for carbohydrate in the high-fat diet. The high-fat rats had estrus at 33.3 +/- 0.8 days, significantly earlier (P less than 0.001) than the age at estrus, 37.4 +/- 0.7 days, of the low-fat rats. Estrus was simultaneous with vaginal opening in 81% of the high-fat rats, in comparison to 48% of the low-fat rats. The caloric intake per 100 g of body weight of the high-fat and low-fat rats did not differ at vaginal opening or at estrus, whereas the two groups differed significantly at both events in age, body weight, absolute food intake (g/day), and relative food intake (g/100 g of body weight per day) and absolute caloric intake (calories/day). Caloric intake/100 g of body weight as a function of chronological age first increased and then decreased steadily before estrus for both high-fat and low-fat rats. The findings support Kennedy's hypothesis that a food intake signal, now further defined as caloric intake/100 g of body weight, is a signal for puberty, and are in accord with the hypothesis that a critical body composition of fatness is essential for estrus in the rat, as in the human female.

Age Factors↗
PubMed2001

Flow-mediated vasodilation is not impaired when HDL-cholesterol is lowered by substituting carbohydrates for monounsaturated fat.

Low-fat diets, in which carbohydrates replace some of the fat, decrease serum cholesterol. This decrease is due to decreases in LDL-cholesterol but in part to possibly harmful decreases in HDL-cholesterol. High-oil diets, in which oils rich in monounsaturated fat replace some of the saturated fat, decrease serum cholesterol mainly through LDL-cholesterol. We used these two diets to investigate whether a change in HDL-cholesterol would change flow-mediated vasodilation, a marker of endothelial function. We fed thirty-two healthy volunteers two controlled diets in a weeks' randomised cross-over design to eliminate variation in changes due to differences between subjects. The low-fat diet contained 59.7 % energy (en%) as carbohydrates and 25.7 en% as fat (7.8 en% as monounsaturates); the oil-rich diet contained 37.8 en% as carbohydrates and 44.4 en% as fat (19.3 en% as monounsaturates). Average (sd) serum HDL-cholesterol after the low-fat diet was 0.21 (sd 0.12) mmol/l (8.1 mg/dl) lower than after the oil-rich diet. Serum triacylglycerols were 0.22 (sd 0.28) mmol/l (19.5 mg/dl) higher after the low-fat diet than after the oil-rich diet. Serum LDL and homocysteine concentrations remained stable. Flow-mediated vasodilation was 4.8 (SD 2.9) after the low-fat diet and 4.1 (SD 2.7) after the oil-rich diet (difference 0.7 %; 95 % CI -0.6, 1.9). Thus, although the low-fat diet produced a lower HDL-cholesterol than the high-oil diet, flow-mediated vasodilation, an early marker of cardiovascular disease, was not impaired.

Adult↗
PubMed1993

Effect of soy protein diet versus standard low fat, low cholesterol diet on lipid and lipoprotein levels in children with familial or polygenic hypercholesterolemia.

The effect on serum lipid and lipoprotein levels of a standard low fat, low cholesterol diet was compared with that of a soy protein-substituted low fat, low cholesterol diet in 23 children with familial or polygenic hypercholesterolemia: 12 boys and 11 girls (mean age, 9.3 +/- 4.5 years) were included in this outpatient program. Group 1 received the soy protein diet for 8 weeks; group 2 received the low fat, low cholesterol diet. After an interruption of 8 weeks, each group was placed on the alternate regimen. Fasting blood samples were collected at the beginning of each dietary period. During the soy protein diet, the levels of total cholesterol decreased by 16% in group 1 and 18% in group 2, and low-density lipoprotein cholesterol (LDL-C) levels decreased about 22% in group 1 and 25% in group 2. During the standard low fat, low cholesterol diet, total cholesterol and LDL-C levels were reduced by 8% and 7% in group 1 and by 12% and 13%, respectively, in group 2. The effect on LDL-C was significantly greater (p < 0.05) in the soy protein group than in the low fat, low cholesterol group. We conclude that a diet substituting soy protein for animal protein has a more beneficial short-term effect on total cholesterol and LDL-C levels in children with hypercholesterolemia than a standard low fat diet.

Adolescent↗
PubMed2005

Pureed cannellini beans can be substituted for shortening in brownies.

Studies have shown white beans to be an effective fat replacer in dropped cookies. However, research is needed to determine whether legumes may be an effective replacement for fat in other types of cookies. This study determined the overall acceptability, sensory characteristics, and nutrient content of brownies (bar cookie) made using cannellini beans as a replacement for shortening. Cannellini beans were used to replace 25%, 50%, and 75% of the shortening (by weight) in a control brownie formula. One hundred twenty untrained panelists participated in rating the brownies on a seven-point hedonic scale. Analysis of variance conducted on the acceptability and sensory characteristics indicated a statistically significant effect when replacing fat with beans for acceptability, tenderness, texture, and flavor (P<.05). Post-hoc testing (Scheffe's test) indicated that neither the 25% nor the 50% bean brownies were significantly different from the control in overall acceptability, tenderness, texture, or flavor. Also, the 50% bean brownies, compared with control, had 2.6 g less fat and 21 fewer kcal per 1.4-oz serving. This study demonstrated that pureed cannellini beans can replace as much as 50% of the fat (by weight) in brownies, while yielding an acceptable and more nutritious product.

Analysis of Variance↗
PubMed2003

Fat-sugar see-saw in school lunches: impact of a low fat intervention.

PURPOSE: To determine the long-term effects of a low fat intervention on sugar content in school lunches METHODS: We calculated contributions of total sugars, 6 specific sugars, and selected nutrients in National School Lunch Program meals served in 56 former intervention, 20 randomly selected control schools that had participated 3 years before in a low fat intervention, and 12 additional schools from neighboring school districts that had never been exposed to the intervention, whose goal was the lowering of total fat to under 30% of calories and saturated fat to under 10% calories. Analysis of variance adjusted for region was used to compare treatment groups. Pearson partial correlations controlling for the effects of region and treatment group were used to assess the strength of sugar and fat relationships. RESULTS: Three years after the low fat intervention, former intervention, control and unexposed schools lunches were similar in mean total sugars (25% of calories), and "added" sugars (e.g. sucrose, glucose, galactose, and maltose) at 15% of calories; and differed only in their lactose content. As percent of calories from fat or saturated fat in lunches decreased, that from sugars increased. Lunches that met reduced saturated fat goals were significantly higher than those not meeting goals in percent of calories from sugars both in meals as offered (27.6 +/- 0.3% vs. 26.2 +/- 0.3 SE p =.004) and as served (26.5 +/- 0.4 vs. 23.9 +/- 0.4 p =.009). Lunches meeting reduced total fat goals were significantly higher only in percent of calories from sugars as served. Seventy-five percent of total sugar in lunches offered was from chocolate milk, fruit/fruit juices, and white milk. More "added" sugar came from high micronutrient foods, such as fruit, fruit juices, and chocolate milk than from desserts and entrees. CONCLUSIONS: The existence of a fat-sugar "see-saw" makes it important to emphasize substitutions of fat and saturated fat with starches and fiber in school lunches.

Adolescent↗
PubMedDate not supplied

Results of use of metformin and replacement of starch with saturated fat in diets of patients with type 2 diabetes.

OBJECTIVE: To improve glycemic control by substituting saturated fat for starch, to identify any adverse effect on lipids masked by the extensive use of metformin and lipid-lowering drugs, and to attempt to separate dietary effects from effects of multiple drugs. METHODS: We undertook a retrospective review of medical records of patients who completed 1 year of follow-up after dietary prescription. The study subjects included 151 patients in the diet group (whose dietary instructions included high saturated fat but starch avoidance) and 132 historical control subjects (who were allowed unlimited monounsaturated fat but had restriction of starch in their diets). RESULTS: Hemoglobin A1c (HbA1c) levels improved in both study groups (-1.4 +/- 0.2% [P<0.001]; 95% confidence interval [CI], -1.9 to -0.9). Use of metformin was associated with a decrease in HbA1c (-0.12 +/- 0.003%/mo [P<0.001]; 95% CI, -0.17 to -0.07). The diet group had an additional decrease of -0.7 +/- 0.2% (P<0.001; 95% CI, -1.1 to -0.3). Weight increase was associated with the use of insulin (+0.3 +/- 0.07 kg/mo [P<0.001]; 95% CI, 0.2 to 0.5), sulfonylurea (+0.18 +/- 0.06 kg/mo [P<0.01]; 95% CI, 0.05 to 0.30), and troglitazone (+0.7 +/- 0.2 kg/mo [P<0.005]; 95% CI, 0.3 to 1.2). Although not statistically significant, metformin therapy showed a trend for weight loss (-0.14 +/- 0.08 kg/mo; P = 0.07). An additional weight loss was noted in the diet group (-2.65 +/- 0.62 kg [P<0.001]; 95% CI, -3.87 to -1.44). Hydroxymethylglutaryl-coenzyme A reductase inhibitor use was associated with reduced total cholesterol level (-1.7 +/- 0.6 mg/dL per month [P<0.005]; 95% CI, -2.9 to -0.5). The diet group had an additional decrease of -13.0 +/- 4.5 mg/dL (P<0.001; 95% CI, -21.9 to -4.1). No significant effect of the diet on triglyceride, low-density lipoprotein, or high-density lipoprotein levels was detected. CONCLUSION: Addition of saturated fat and removal of starch from a high-monounsaturated fat and starch-restricted diet improved glycemic control and were associated with weight loss without detectable adverse effects on serum lipids.

Cholesterol↗