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PubMed1989

Effect of dietary fat, starch and cellulose on fecal bile acids in mice.

The effect of dietary fat, starch and cellulose on individual and total fecal bile acids was studied in mice after 4 wk of feeding diets containing different levels of fat (5 and 29%), starch (3, 36 and 57-65%) and cellulose (2 and 10%). Diet affected the fecal concentration of deoxycholic acid, beta-muricholic acid and total bile acids. Increasing dietary fat from 5 to 29% significantly increased the level of deoxycholic acid and total bile acids. An increase in dietary cellulose from 2 to 10% significantly decreased the level of deoxycholic acid, beta-muricholic acid and total bile acids. High levels of dietary starch (36 and 57-65%) did not significantly affect the excretion of deoxycholic, beta-muricholic and total fecal bile acids. Starch was able to bind bile acids in vitro and to affect the level of fecal free bile acids. In high fat diets, the level of free bile acids was lower in the feces of animals fed 36% starch diets than in those fed 3% starch diets. This reduction of free bile acids was accompanied by a reduction in colon proliferative activity. We suggest that free, rather than total, bile acids are the effective damaging agents for colon mucosa, and may represent a risk factor in the development of cancer.

Animals↗

PubMed1996

The effect of dietary fat inclusion on growth, carcass characteristics, and chemical composition of rabbits.

Two hundred ten Californian x New Zealand White rabbits were used to study the influence of diet and slaughter weight (2.0, 2.25, and 2.5 kg) on feed intake, growth, feed efficiency, carcass characteristics, and body chemical composition. Seven diets were formulated to contain 24% ADF: Diet C (control) had no added fat; Diets T, O, and S contained 3% of added beef tallow, oleins, and soybean oil, respectively; Diets TWS, OWS, and SWS contained the same level and types of fat plus 18% heated whole soybeans (WS) to increase the dietary fat by 3%. Fat addition did not affect ADG or dressing percentage, but it improved feed:gain ratio (.06 for each 1% of dietary fat, P < .001). Although the main measurements of carcass were not influenced by fat addition, the rabbits fed diets containing the highest fat percentage had the highest weights of perirenal (P < .001) and scapular (P < .01) depots and the highest body fat content (P < .01). The increase in slaughter weight improved all the desirable carcass characteristics measured but imparied feed:gain (by 13%, P < .001). Increasing slaughter weight also increased the perirenal and scapular fat depots by 40 an 24%, respectively (P < .001)< and the body fat content by 28% (P < .01). There were no differences in the utilization of animal and vegetable fats, and only for some traits ADG, feed intake, kidney weights) did the diets with soybean oil result in better responses than those with oleins. The results indicate that fat addition to fibrous diets extends the rabbit's growing period without impairing the feed:gain ratio. The joints of rabbits killed at heavier weights have more desirable weights for marketing the carcass on a retail cut basis.

Animals↗

PubMed1987

The type of dietary fat affects the severity of autoimmune disease in NZB/NZW mice.

The type of dietary fat dramatically affects the onset of autoimmune disease in lupus-prone female New Zealand Black/New Zealand White F1 (B/W) mice. Disease development was strikingly slowed in mice fed a diet containing quantities of omega-3 fatty acids (fish oil, FO). By 10 months of age, 94% of the FO mice were still living, whereas all the mice fed a saturated fat diet (lard,L) were dead. Those mice fed a corn oil (CO) diet were intermediate with 35% alive at the 10-month time evaluation. Long after the L and CO groups had succumbed to glomerulonephritis, the FO group had negligible proteinuria. Both B and T cell function, particularly antibody production and resultant circulating immune complex (CIC) levels, were modified by the type of dietary fat. FO mice exhibited lower levels of anti-ds-DNA and lower levels of CICs than L or CO mice. B/W antibody response to a T-independent antigen (DNP-dextran) was enhanced at 8 months of age in FO mice, whereas it was suppressed in L mice. T-dependent (sheep red blood cell) responses at that time period were reduced in all the diet groups, a reflection of the reduced numbers of accessory T cells as determined by FACS analysis. The natural killer (NK) response to YAC-1 cells decreased in the L group from 5 to 9 months of age but remained unchanged in the CO and FO groups. Severe glomerulonephritis was the most common histopathologic finding in the L and CO groups. Arteritis was found in the spleens of nearly all the L and CO mice. Arteritis of the heart, colon and intestine, stomach, kidney, and liver were also seen principally in the L mice. In contrast, most FO mice had minimal to mild glomerulonephritis and no or minimal arteritis in the spleen. It is likely omega-3 fatty acids of fish oil reduce immune-complex-induced glomerulonephritis through production of prostaglandin metabolites with attenuated activity and/or through altering cell membrane structure and fluidity, which may, in turn, affect the responsiveness of immune cells.

Animals↗

PubMed2000

Energy restriction dilutes the changes related to dietary fat type in membrane phospholipid fatty acid composition in rats.

To investigate liver cell membrane phospholipid (PL) fatty acid (FA) composition in response to the consumption of different types of dietary fat and graded levels of energy intake, rats were fed for 10 weeks on a diet containing either fish oil, safflower oil, or beef tallow. Within each dietary fat group, subgroups were either provided free access to food or energy-restricted to 85% or 70% of the ad libitum intake by reducing the dietary carbohydrate content while keeping other macronutrient intakes constant. Higher (P < .05) proportions of docosahexaenoic acid, linoleic acid, and monounsaturated FA were observed in the membrane PL of the fish oil, safflower oil, and beef tallow groups, respectively, resembling the FA composition in the diets. However, such modifications of dietary FA composition in, membrane PL FA were influenced by body energy status. The higher docosahexaenoic acid and total n-3 FA content in phosphatidylcholine (PC), sphingomyelin (SPH), and phosphatidylserine (PS) of the ad libitum fish oil group compared with the other dietary groups no longer existed when energy supply was restricted. Therefore, reducing energy intake tended to dilute the changes of membrane PL FA composition occurring as a function of dietary FA composition. These data suggest that the influence of dietary fat type on cellular structure and perhaps function becomes increasingly important with progressively positive energy balance.

Animals↗

PubMed2003

Dietary fat dose dependently increases spontaneous caloric intake in rat.

OBJECTIVE: To characterize the dose-response relationship between dietary fat to carbohydrate ratio and spontaneous caloric intake. RESEARCH METHODS AND PROCEDURES: Male Long-Evans rats consumed milk-based liquid diets that differed in fat content (17% to 60% of kilocalories) but had equivalent protein content and energy density. In Experiment 1, rats consumed one of the diets (n = 9/diet group) as the sole source of nutrition for 16 days. In Experiment 2, diets were offered as an option to nutritionally complete chow for 4 days followed by a 3-day chow-only washout in a randomized within-subjects design (n = 30). In Experiment 3, nine rats received isocaloric intragastric infusions of diet overnight, with chow available ad libitum. At least two no-infusion days separated the different diet infusions, which were given in random order. Food intake was measured daily RESULTS: Dietary fat dose dependently increased total daily kilocalories in each of the three paradigms. DISCUSSION: These data imply that the postingestive effects of carbohydrate and fat differentially engage the physiological substrates that regulate daily caloric intake. These findings reiterate the importance of investigating macronutrient-specific controls of feeding, rather than prematurely concluding that dietary attributes that covary with fat content (e.g., caloric density and palatability) drive the overeating associated with a high-fat diet.

Animals↗

PubMed2003

Dietary fats and the risk of incident Alzheimer disease.

BACKGROUND: Few studies have investigated the effects of dietary fats on the development of Alzheimer disease. We examined the associations between intake of specific types of fat and incident Alzheimer disease in a biracial community study. METHODS: We performed clinical evaluations on a stratified random sample of 815 community residents aged 65 years and older who were unaffected by Alzheimer disease at baseline and who completed a food-frequency questionnaire a mean of 2.3 years before clinical evaluation. RESULTS: After a mean follow-up of 3.9 years, 131 persons developed Alzheimer disease. Intakes of saturated fat and trans-unsaturated fat were positively associated with risk of Alzheimer disease, whereas intakes of omega-6 polyunsaturated fat and monounsaturated fat were inversely associated. Persons in the upper fifth of saturated-fat intake had 2.2 times the risk of incident Alzheimer disease compared with persons in the lowest fifth in a multivariable model adjusted for age, sex, race, education, and apolipoprotein E epsilon4 allele status (95% confidence interval, 1.1-4.7). Risk also increased with consumption of trans-unsaturated fats, beginning with the second fifth of intake (relative risk, 2.4 compared with the lowest fifth; 95% confidence interval, 1.1-5.3). We observed linear inverse associations between Alzheimer disease and vegetable fat (P =.002), and, after further adjustment for other types of fat, marginally significant associations with intake of omega-6 polyunsaturated fat (P =.10 for trend) and monounsaturated fat (P =.10 for trend). Intakes of total fat, animal fat, and dietary cholesterol were not associated with Alzheimer disease. CONCLUSION: High intake of unsaturated, unhydrogenated fats may be protective against Alzheimer disease, whereas intake of saturated or trans-unsaturated (hydrogenated) fats may increase risk.

Aged↗

PubMed1999

Dietary fat and prostate cancer survival.

OBJECTIVES: Relationships between dietary factors and the incidence of prostate cancer have emerged from epidemiologic and laboratory studies, but there are no published data on the relationship between diet and disease progression among prostate cancer patients. We studied the association between dietary fat intake and prostate cancer survival. METHODS: We prospectively followed 384 men diagnosed with prostate cancer between 1990 and 1992 in the Quebec City area. On average 3 months following diagnosis, trained nutritionists interviewed the men on their usual diet using a diet history questionnaire. Deaths during follow-up were documented through record linkage with the provincial mortality file and review of hospital records. Cox proportional hazard models were used to estimate the relative risk of dying from prostate cancer associated with terciles of fat intake, expressed as percent of dietary energy, while controlling for prognostic factors and total energy. RESULTS: The median duration of follow-up was 5.2 years. During the follow-up period 32 patients died of prostate cancer and 39 died of other causes. After controlling for grade, clinical stage, initial treatment, age and total energy intake, we found that saturated fat consumption was significantly associated with disease-specific survival (two-sided p-value = 0.008). Compared to men in the lower tercile of saturated fat, those in the upper tercile had three times the risk of dying from prostate cancer (relative risk = 3.1, 95% confidence interval: 1.3-7.7). CONCLUSIONS: Our findings suggest that saturated fat is related to disease-specific survival and that, if this relation is causal, a moderate reduction of its intake might reduce the risk of dying from prostate cancer.

Aged↗

PubMed1995

[Objective assessment of the habitual dietary fat content in patients with obesity].

A diet rich in fat may be an important precipitating factor of obesity, but studies on this relation have been hampered by the lack of an objective method to assess habitual dietary fat content. We measured 24-h fat oxidation in a respiration chamber in 38 overwight or obese and 35 nonobese women, and used it as an estimate of habitual dietary fat energy (%). After adjustment for confounders, obese women had higher oxidative fat energy than nonobese women [40.2% (37.8-42.6) vs. 36.0% (33.6-38.5), p < 0.02]. Adjusted oxidative fat energy (%) increased with increasing size of fat mass, and this relation suggest that a 10-kg change in fat mass may be caused by a change in dietary fat energy of > or = 1.6%. This objective assessment supports the contention that obese subjects consume a diet with a higher fat content than nonobese individuals, and the high-fat diet may have causal importance for the development and maintenance of obesity.

Adult↗

PubMedDate not supplied

The association of dietary fat with ability to obtain breast fluid by nipple aspiration.

The ability to obtain breast fluid by nipple aspiration was examined in relation to self-reported dietary fat intake in 1347 white and 153 black women. Study participants were between 20 and 59 years of age, were not pregnant or breastfeeding, and had no history of breast cancer. The proportion of women from whom nipple aspirate fluid was obtained increased with increasing dietary fat consumption; the odds ratio for obtaining breast fluid was 1.4 (95% confidence interval, 1.0-1.8) in white women who consumed over 90 g of fat/day compared with those who consumed less than 50 g of fat/day, adjusting for age, smoking, and parity. Among black women, the association was much stronger; the odds ratio for obtaining nipple aspirate fluid in those who consumed over 90 g of fat/day was 3.6 (95% confidence interval, 1.3-10.1) compared with those who consumed less than 50 g of fat/day. In both blacks and whites, the associations were most pronounced in women aged 30-44 years. These findings suggest a relationship between dietary fat consumption and breast secretion.

Adult↗

PubMed1987

Dietary fat and the risk of breast cancer.

Dietary fat has been suggested as a risk factor for breast cancer in women, but the available data on humans are sparse and inconsistent. In 1980, 89,538 U.S. registered nurses who were 34 to 59 years of age and had no history of cancer completed a previously validated dietary questionnaire designed to measure individual consumption of total fat, saturated fat, linoleic acid, and cholesterol, as well as other nutrients. In a subsample of 173 participants studied in detail, those in the highest quintile of fat intake consumed a mean of 44 percent of calories from fat, as compared with 32 percent for those in the lowest quintile. During four years of follow-up, 601 cases of breast cancer were diagnosed among the 89,538 nurses in the study. After adjustment for known determinants in multivariate analyses, the relative risk of breast cancer among women in the highest quintile of calorie-adjusted total fat intake, as compared with women in the lowest quintile, was 0.82 (95 percent confidence limits, 0.64 and 1.05). The corresponding relative risks were 0.84 (confidence limits, 0.66 and 1.08) for saturated fat, 0.88 (0.69 and 1.12) for linoleic acid, and 0.91 (0.70 and 1.18) for cholesterol intake. Similar results were found for both postmenopausal and premenopausal women. These data are based on a limited period of follow-up and do not exclude a possible influence of fat intake before adulthood or at levels lower than 30 percent of calories. They suggest, however, that a moderate reduction in fat intake by adult women is unlikely to result in a substantial reduction in the incidence of breast cancer.

Adult↗

PubMed1998

Dietary fat composition and human adiposity.

OBJECTIVES: This study was undertaken to investigate the relation between dietary fat composition and adiposity in adult men. SUBJECTS: A sample of 128 male subjects who participated in Phase 2 of the Québec Family Study. DESIGN: The association between adiposity and total dietary fat intake (TFI), saturated fat intake (SFA), monounsaturated fat intake (MUFA) and polyunsaturated fat intake (PUFA) was analyzed in the overall sample. A comparison of body fatness was also performed between consumers of high (4th quartile) and low amounts (1st quartile) of TFI, SFA, MUFA and PUFA. RESULTS: Significant positive correlations were found between the percentage of dietary energy as total fat and body fatness. Men in the upper quartile of TFI displayed significantly more adiposity than those in the lower quartile. Significant differences were also observed when quartiles were established using SFA and MUFA. However, higher intakes of PUFA had no statistical effects on adiposity. CONCLUSION: These results confirm the notion that high fat diets might lead over time to excess body fat deposition. SFA and MUFA intake also seem to be predictors of actual adiposity markers while high PUFA intake seems to exert no effect on these markers.

Adipose Tissue↗

PubMed1995

Restriction fragment length polymorphism of the apolipoprotein B gene and response to dietary fat and cholesterol.

OBJECTIVE: The relationship between response to dietary fat and cholesterol, and the EcoRI restriction fragment length polymorphism (RFLP) of the apolipoprotein B(apoB) gene was examined. DESIGN: Forty-nine free-living subjects took part in a prospective double-blind crossover dietary intervention study. The apoB EcoRI cutting site was present in five women and 18 men (E+) and absent in 15 women and 11 men (E-). INTERVENTION: Subjects consumed a low fat (25% energy), low cholesterol (less than 200 mg/day) diet. After two weeks on this background diet (baseline) subjects were randomly assigned to consume a liquid supplement for three weeks which was either fat and cholesterol free or which contained fat (30 to 36 g) and cholesterol (650 to 780 mg). After the first three-week period subjects switched to the other supplement. Blood samples were collected for plasma lipid analysis after an overnight fast on two consecutive days at the end of baseline and on three consecutive days after each three-week supplement period. RESULTS: There was no significant difference in response to diet between the RFLP groups. Changes in plasma total, low density lipoprotein (LDL), high density lipoprotein(HDL), HDL2 and HDL3 cholesterol or plasma triglyceride were not different between the two RFLP groups. There was a significant difference between RFLP groups for baseline HDL2-cholesterol (0.31 +/- 0.04 and 0.16 +/- 0.02 mmol/L for E- and E+ subjects, respectively) which was independent of sex and apoE genotype (P = 0.032). CONCLUSIONS: These results indicate that the EcoRI RFLP of the apoB gene is not associated with response to dietary fat and cholesterol.

Apolipoproteins B↗

PubMed1997

Dietary fat quantity and composition induce changes in proliferation and membrane lipids in rat colon cells.

We have previously observed changes in colon cell proliferation in growing rats fed different levels of dietary fat as beef tallow or corn oil. Here we measured cellular proliferation at 18 and 30 weeks in the colon of rats fed beef tallow or corn oil and treated with the chemical carcinogen azoxymethane. Additionally, we assessed colon cell membrane lipid composition after 18 weeks on the defined diets and tumor incidence at 30 weeks. Dietary fat type and quantity significantly affected colon cell proliferation. Membrane phospholipids and free fatty acids were significantly affected by fat type. Tumor incidence was not affected by diet type. We conclude that dietary fat induces changes in cell membrane lipid composition and proliferation in the colon and these changes may be related to the development of tumors.

Animals↗

PubMed1983

Effect of dietary fat source and level on the performance of neonatal and early weaned pigs.

The effect of dietary fat source in liquid, semipurified diets was studied with 22 Yorkshire pigs. The four treatment groups were fed diets containing 32% butterfat, corn oil, coconut oil or lard on a dry matter basis. Pigs were delivered by Cesarean section and maintained under pathogen-free conditions. Gain and efficiency of feed use were greater (P less than .05) for pigs fed coconut oil than for pigs fed corn oil or lard. In a second trial, choice white grease was added to a starter diet at levels of 0, 4, 8 and 12%. Individual performance of 68 early-weaned (about 27 d of age) Yorkshire pigs was monitored for 35 d. Levels of corn and soybean meal were altered to maintain a constant ratio of other nutrients to digestible energy. Feed intake decreased as fat level increased (linear effect, P less than .004). Gains the first 2 wk also decreased linearly with fat level (P less than .06). Efficiency of feed use was not significantly affected by dietary fat level, but efficiency of use of calculated digestible energy tended to decrease (P less than .07) with added fat.

Animals↗

PubMed1986

The role of dietary fat in human obesity.

Both the amount and quality of dietary fat have been implicated in the pathogenesis of obesity. Adipose tissue fatty and composition, which is known to reflect dietary intake, was sampled in 413 free-living, healthy American males appearing for a routine medical examination. The average age was 46.8 +/- 11.4 years (mean +/- s.d.) and body mass index (BMI)--weight/height--was 25.2 +/- 3.4. The BMI was correlated (P less than 0.01) with known risk factors for cardiovascular disease as follows: total cholesterol (TC) r = 0.18, triglycerides (TG) r = 0.32, low-density lipoprotein cholesterol (LDL-C) r = 0.18, high-density lipoprotein cholesterol (HDL-C) r = -0.24, systolic and diastolic blood pressure (BP) r = 0.30. Underlying patterns which might be related to diet were sought in the distribution of the seven major fatty acids in adipose tissue. Statistical analysis permitted delineation of three factors which were hypothetically related to animals fat intake (F1--monounsaturates), carbohydrate intake (F2--saturates) and vegetable oil intake (F3--polyunsaturates). F1 and F3 together accounted for 12 percent of the variance in BMI while F2 had no influence. Our conclusions are that the variance in BMI is related much more to non-dietary factors than to adipose tissue fatty acid composition and that the nature of dietary fat was not a major distinguishing factor in obesity in this population. There was also no evidence for a high dietary carbohydrate (low fat) intake in the obese.

Adipose Tissue↗

PubMedDate not supplied

A 2-year stage of change evaluation of dietary fat and fruit and vegetable intake behaviors of cardiac rehabilitation patients.

PURPOSE: To track the 2-year movement of cardiac rehabilitation patients through the stages of change for dietary fat reduction and increasing fruit and vegetable intake. DESIGN: A cross-sectional, longitudinal evaluation of a convenience sample of cardiac rehabilitation patients. SETTING: Department of Pulmonary and Cardiac Rehabilitation, Moses H. Cone Memorial Hospital, Greensboro, North Carolina. SUBJECTS: Subjects (n = 118) were predominately white, overweight, married men with a history of tobacco use. INTERVENTION: Group nutrition education sessions for 12 weeks. MEASURES: Stage of change assessments for dietary fat reduction and increasing fruit and vegetable intake were performed at the start (baseline), conclusion (3 months), and 2 years after cardiac rehabilitation. RESULTS: Baseline staging demonstrated patients' efforts to reduce dietary fat intake (preparation, 10.2%; action, 35.6%; maintenance, 47.5%). The assessment at 2 years staged 87.3% of the population in the maintenance stage. In contrast, the precontemplation (30.0%), contemplation (7.6%), and preparation (49.2%) stages dominated baseline staging for modifying fruit and vegetable intake. Patients in the precontemplation and contemplation stages increased to 58.5% at 2 years. CONCLUSIONS: Cardiac rehabilitation patients are in different stages for two food behaviors linked to the same illness. Results support the appropriateness of nutrition education that emphasizes instrumental information for affecting fat reduction behaviors. Modifying fruit and vegetable intake behaviors is more appropriately addressed with noninstrumental interventions that emphasize health benefits and barriers to change.

Aged↗

PubMed1994

The effect of dietary fat and fiber on serum estrogen concentrations in premenopausal women under controlled dietary conditions.

The effect of dietary fiber and fat on serum sex hormones was studied in premenopausal women. After an initial control period during which the diet was high in fat (40% of calories as fat) and low in fiber (12 g/day), the amounts of fat and fiber were varied in the setting of a metabolic kitchen and carefully monitored meals. Forty-eight women completed 58 protocols. When the diet was changed to low-fat (20-25% calories as fat) and high fiber (40 g/day), there were significant decreases in serum concentrations of estrone, estrone sulfate, testosterone, androstenedione, and sex hormone binding globulin (SHBG) and near significant decreases in estradiol and free estradiol. When independent effects were examined, high fiber alone caused a decrease in estradiol and SHBG, whereas fat and fiber caused the observed decrease in estrone sulfate. Dietary fat independently influenced the serum concentration of androstenedione. Increased dietary fiber caused a lengthening of the menstrual cycle by 0.72 day and a lengthening of the follicular phase by 0.85 day.

Adult↗

PubMed1994

Comparison of the inhibition of dietary fat absorption by full versus divided doses of orlistat.

Orlistat is a potent and selective inhibitor of gastrointestinal lipases. The drug is designed for the treatment of obesity. The effect on dietary fat absorption of orlistat after administration of divided doses spread over 2 hours from mid-meal, in comparison with that after administration of a full dose mid-meal, was investigated in a randomized, single-blind study including 16 hospitalized healthy males. After a 5-day run-in, to accustom the subjects to a diet of 2350 kcal and 76 g fat per day and to establish baseline fecal fat excretion, subjects received, in two parallel groups of eight over 8 days, three times a day 80 mg orlistat at mid-meal, and placebo at mid-meal and 0.5, 1, and 2 hr after mid-meal (group A), or placebo at mid-meal, and 20 mg orlistat at mid-meal and 0.5, 1, and 2 hr after mid-meal (group B). Feces were collected to measure total fat excretion. The mean (SD) of fecal fat in percent of dietary fat, after deduction of pretreatment fecal fat, was (%) 36.1 (4.2) and 37.0 (9.3) in groups A and B, respectively. Changing the mode of administration of orlistat, within the dose regimens investigated, does not affect its pharmacologic efficacy.

Absorption↗