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At least 19 recordsLinked to original sources

PubMed2006

Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.

Many consumers are concerned with fat intake. However, many reduced-fat foods, including reduced-fat cheese, lack robust flavors. The objectives of this study were to characterize the flavors found in full-fat cheese, cheese fat, and reduced-fat cheese made from aged Cheddar using a novel process to remove the fat (Nelson and Barbano, 2004). Two full-fat, aged cheeses (9 and 39 mo) were selected, and the fat was removed using the novel fat removal process. Full-fat cheeses, shredded and reformed full-fat cheeses, corresponding reduced-fat cheeses, and cheese fats were then analyzed using descriptive sensory and instrumental analysis followed by consumer acceptance testing. Cheeses were extracted with diethyl ether followed by isolation of volatile material by high vacuum distillation. Volatile extracts were analyzed using gas chromatography/ olfactometry with aroma extract dilution analysis. Selected compounds were quantified. The 39-mo cheese was characterized by fruity and sulfur notes, and the 9-mo-old cheese was characterized by a spicy/brothy flavor. Reduced-fat cheeses had similar flavor profiles with no difference in most sensory attributes to corresponding full-fat cheeses. Sensory profiles of the cheese fats were characterized by low intensities of the prominent flavors found in the full-fat cheeses. Instrumental analysis revealed similar trends. Consistent with sensory analysis, there were lower concentrations and log(3) flavor dilution factors for most compounds in the cheese fats compared with both the reduced- and full-fat cheeses, regardless of compound polarity. Consumers found the intensity of flavor in the reduced-fat cheese to be equal to the full-fat cheeses. This study demonstrated that when fat was removed from aged full-fat Cheddar cheese, most of the flavor and flavor compounds remained in the cheese and were not removed with the fat.

Cheese↗

PubMed1996

Body fat distribution and non-insulin-dependent diabetes: comparison of a fiber-rich, high-carbohydrate, low-fat (23%) diet and a 35% fat diet high in monounsaturated fat.

The effects of a fiber-rich, high-carbohydrate, low-fat (HCLF) diet and a modified-fat (MF) diet high in monounsaturated fat on body fat distribution were examined by dual-energy X-ray absorptiometry (DXA) in 16 subjects with non-insulin-dependent diabetes (NIDDM) during a randomized crossover study. Subjects lost similar amounts of body fat consuming the HCLF and MF diets (-0.83 +/- 0.37 and -0.87 +/- 0.40 kg, respectively) despite a marked difference in total fat consumption. With the MF diet, the ratio of upper- to lower-body fat (UF:LF) remained unchanged because fat was lost proportionately from the upper and lower body. In contrast, with the HCLF diet, a disproportionate loss of lower-body fat caused the UF:LF to increase. The effects of diet on regional body fat loss were significant (P < 0.05, two-factor repeated-measures ANOVA).

Absorptiometry, Photon↗

PubMed2001

High-fat and low-fat phenotypes: habitual eating of high- and low-fat foods not related to taste preference for fat.

OBJECTIVE: To characterize taste preferences in habitual high fat (HF) and low fat (LF) phenotypes. DESIGN: Eighteen test solutions to taste for each subject group in a fully repeated 2x6x3 measures design. SETTING: The Human Appetite Research Unit at Leeds University, Psychology Department. SUBJECTS: Eight lean HF (mean percentage fat intake 43.4% daily energy) and eight lean LF (mean percentage fat intake 32.7% daily energy) were recruited from the staff/student population of Leeds University. INTERVENTIONS: All subjects were required to taste 18 solutions based on six levels of fat content and three levels of sucrose content. Subjects rated each solution for fat content, sweetness and pleasantness. RESULTS: HF and LF showed significant effect for the fat content of the solution on the perception of creaminess (P<0.000), and sugar content on the perception of sweetness (P<0.000). HF and LF did not differ in their taste preferences and no preferred level of fat or sweetness was detected in either group. CONCLUSIONS: In young adult males, habitual food selection is not related to taste preference. SPONSORSHIP: This study was supported by the Biotechnology and Biological Sciences Research Council (BBSRC).

Adolescent↗

PubMed2002

Increased fat intake, impaired fat oxidation, and failure of fat cell proliferation result in ectopic fat storage, insulin resistance, and type 2 diabetes mellitus.

It is widely accepted that increasing adiposity is associated with insulin resistance and increased risk of type 2 diabetes. The predominant paradigm used to explain this link is the portal/visceral hypothesis. This hypothesis proposes that increased adiposity, particularly in the visceral depots, leads to increased free fatty acid flux and inhibition of insulin action via Randle's effect in insulin-sensitive tissues. Recent data do not entirely support this hypothesis. As such, two new paradigms have emerged that may explain the established links between adiposity and disease. (A) Three lines of evidence support the ectopic fat storage syndrome. First, failure to develop adequate adipose tissue mass in either mice or humans, also known as lipodystrophy, results in severe insulin resistance and diabetes. This is thought to be the result of ectopic storage of lipid into liver, skeletal muscle, and the pancreatic insulin-secreting beta cell. Second, most obese patients also shunt lipid into the skeletal muscle, the liver, and probably the beta cell. The importance of this finding is exemplified by several studies demonstrating that the degree of lipid infiltration into skeletal muscle and liver correlates highly with insulin resistance. Third, increased fat cell size is highly associated with insulin resistance and the development of diabetes. Increased fat cell size may represent the failure of the adipose tissue mass to expand and thus to accommodate an increased energy influx. Taken together, these three observations support the acquired lipodystrophy hypothesis as a link between adiposity and insulin resistance. (B) The endocrine paradigm developed in parallel with the ectopic fat storage syndrome hypothesis. Adipose tissue secretes a variety of endocrine hormones, such as leptin, interleukin-6, angiotensin II, adiponectin (also called ACRP30 and adipoQ), and resistin. From this viewpoint, adipose tissue plays a critical role as an endocrine gland, secreting numerous factors with potent effects on the metabolism of distant tissues. These two new paradigms provide a framework to advance our understanding of the pathophysiology of the insulin-resistance syndrome.

Adipocytes↗

PubMed2000

Use of low-fat foods by people with diabetes decreases fat, saturated fat, and cholesterol intakes.

OBJECTIVE: To investigate the effect of providing free access to several fat-modified foods on dietary energy and macronutrient intake in people with and without diabetes mellitus. DESIGN: Five low-fat or no-fat products or their regular-fat counterparts were provided to volunteers to take home and use for 3 days (low-fat condition or regular-fat condition) in a repeated-measures crossover design. People with diabetes were case matched to people without diabetes. Food intakes were determined through a weighed food diary and by weighing the food provided before consumption and the uneaten portions after consumption. SUBJECTS: Thirty men and women, aged 20 to 60 years, with (n = 15) and without (n = 15) diabetes participated. STATISTICAL ANALYSES: Repeated-measures analysis of variance was used to determine the effects of diabetes and use of fat-modified foods on nutrient and energy intake. RESULTS: People with diabetes responded the same way to fat-modified foods as people without diabetes. There was a significant reduction in the grams of fat consumed during the low-fat condition compared with the regular-fat condition (average decrease = 8 g, P < .05). Energy intake from experimental foods was significantly lower during the low-fat condition (271 +/- 181 kcal) compared with the regular-fat condition (353 +/- 256 kcal), but total energy intake was not different. Percentage of energy from fat was significantly decreased in the low-fat condition (27 +/- 7) compared with the regular-fat condition (34 +/- 9; P < .05). There was a corresponding increase in the percentage of energy from carbohydrates in the low-fat condition compared with the regular-fat condition, but no significant increase in grams of carbohydrate consumed. Cholesterol and saturated fat intakes were significantly less in the low-fat condition than in the regular-fat condition. CONCLUSION: Consumption of fat-modified foods by individuals with diabetes may help decrease intake of fat, cholesterol, and saturated fat.

Adult↗

PubMed1998

A comparison of the effect of free access to reduced fat products or their full fat equivalents on food intake, body weight, blood lipids and fat-soluble antioxidants levels and haemostasis variables.

OBJECTIVES: To compare the effects of free access to reduced fat products or their full fat equivalents on fat and energy intake, body weight, plasma lipids and fat-soluble antioxidants concentrations and haemostasis variables. DESIGN: A multicentre open randomised controlled trial in which intervention and control groups were followed in parallel for six months. Volunteers had free access to 44 different foods either in reduced fat or full fat version, covering between 30 and 40% of energy intake. The remainder of energy intake was covered by foods bought in regular shops. SETTING: Zeist, Wageningen and Maastricht, The Netherlands. SUBJECTS: Two hundred and forty-one non-obese healthy volunteers who had no intention to lose weight. MAIN OUTCOME MEASURES: Food intake, body weight, plasma lipid, vitamin E, beta-carotene, lycopene and fibrinogen concentrations, plasma factor VII clotting activity, and plasminogen-activator-inhibitor-I antigen level. RESULTS: One hundred and three volunteers in the full fat group and 117 volunteers in the reduced fat group completed the study. Energy and fat intake from the free access products was lower in the reduced fat group, but no difference in energy and fat intake of other products occurred. Body weight, energy-, fat- and vitamin E intake and percentage of energy derived from fat decreased in the reduced fat group. No other statistical significant intervention effects were observed. Blood lipid concentrations, factor VII activity and plasminogen-inhibitor-activator-1 level were reduced after consumption of reduced fat products. CONCLUSIONS: When subjects without intention to lose weight limit fat intake by switching from ad libitum consumption of full fat products to reduced fat products body weight gain is prevented, and fat and energy intake are reduced. Such a switch may have beneficial effects on biochemical cardiovascular risk factors. We concluded that reduced fat products will help in a population strategy aimed at preventing overweight and obesity, they will also be effective in maintaining a lower body weight after slimming. Ad libitum consumption of reduced fat products will be ineffective for those individuals that want to reduce body weight because they are currently overweight or obese.

Adult↗

PubMed1999

How are consumers of low-fat and high-fat diets perceived by those with lower and higher fat intake?

Dietary social stereotypes may hinder dietary change. The aim of this study was to measure stereotypes attributed to consumers of low-fat and high-fat diets, and to investigate if stereotype attribution differed with subjects' fat intake. A sample of 100 subjects completed a 24-h dietary recall for the estimation of macronutrient intake, and then completed a questionnaire which assessed the stereotypes associated with a low-fat and a high-fat diet. The low-fat diet was associated with a "healthy", "slim", "fit" and "sporty" person, who was "intelligent", "middle class" and "female". Conversely, the high-fat diet was associated with an "unhealthy", "overweight", "unfit" and "inactive" person, who was "unintelligent", "working class", "smoking" and "male". Followers of the low-fat diet were seen as "serious" and "highly strung", while followers of the high-fat diet were seen as "fun-loving" and "happy". However, positive stereotypes were the predominant descriptors of consumers of the low-fat diet, while negative stereotypes were the predominant descriptors of consumers of the high-fat diet by both men and women. Older people were more likely to choose negative descriptors for a follower of the low-fat diet. Subjects were grouped according to their own fat intake. A high-fat (>33% fat energy) group selected more positive and negative stereotypes to describe high- and low-fat diet consumers, respectively, than did their low-fat counterparts (<33% fat energy). Choice of "happy" to describe a follower of a high-fat diet had four-fold higher odds for the high-fat group. The social meaning and values associated with food choices require further investigation. Health education may need to redress some of these stereotypes.

Adolescent↗

PubMed2001

Growth of visceral fat, subcutaneous abdominal fat, and total body fat in children.

OBJECTIVE: To examine the patterns of growth of visceral fat, subcutaneous abdominal fat, and total body fat over a 3- to 5-year period in white and African American children. RESEARCH METHODS AND PROCEDURES: Children (mean age: 8.1 +/- 1.6 years at baseline) were recruited from Birmingham, Alabama, and those with three or more repeated annual measurements were included in the analysis (N = 138 children and 601 observations). Abdominal adipose tissue (visceral and subcutaneous) was measured using computed tomography. Total body fat and lean tissue mass were measured by DXA. Random growth curve modeling was performed to estimate growth rates of the different body fat compartments. RESULTS: Visceral fat and total body fat both exhibited significant growth effects before and after adjusting for subcutaneous abdominal fat and lean tissue mass, respectively, and for gender, race, and baseline age (5.2 +/- 2.2 cm(2)/yr and 1.9 +/- 0.8 kg/yr, respectively). After adjusting for total body fat, the growth of subcutaneous abdominal fat was not significant. Whites showed a higher visceral fat growth than did African Americans (difference: 1.9 +/- 0.8 cm(2)/yr), but there was no ethnic difference for growth of subcutaneous abdominal fat or total body fat. There were no gender differences found for any of the growth rates. DISCUSSION: Growth of visceral fat remained significant after adjusting for growth of subcutaneous abdominal fat, implying that the acquisition of the two abdominal fat compartments may involve different physiologic mechanisms. In contrast, growth of subcutaneous abdominal fat was explained by growth in total body fat, suggesting that subcutaneous fat may not be preferentially deposited in the abdominal area during this phase of growth. Finally, significantly higher growth of visceral fat in white compared with African American children is consistent with cross-sectional findings.

Abdomen↗

PubMed1999

Sensory responses to fat are not affected by varying dietary energy intake from fat and saturated fat over ranges common in the American diet.

OBJECTIVE: To examine the effects of manipulating dietary fat in foods on sensitivity and hedonic response to fat in selected foods. DESIGN: Twenty subjects were randomly assigned to a sequence of three 8-week experimental diets (average American diet, step 1 diet, low-saturated-fat diet) that varied in energy from fat (37%, 30%, and 26%, respectively) and saturated fat (17%, 10%, and 6%, respectively). Subjects participated in sensory tests designed to assess their sensitivity to and liking for fat in several foods, before the study (baseline), after consumption of each diet, and after the study (washout). SUBJECTS/SETTING: Subjects were participants in the Dietary Effects on Lipoprotein and Thrombogenic Activity (DELTA) study. RESULTS: No significant differences were found among diets for difference thresholds (i.e., just noticeable differences) for fat in milk and pudding, ad libitum mixing of low- and high-fat samples of milk and soup, and hedonic scaling of fat concentrations in milk and muffins and of cheese, mayonnaise, hot dog, and pastry samples. APPLICATIONS/CONCLUSIONS: Within the dietary fat ranges and for the fat stimuli tested in this study, dietary fat as percentage of energy from fat and saturated fat was not a significant determinant of sensitivity to and/or liking for fat. Sensory factors should not be a barrier to the implementation of low-fat diets such as the step 1 and low-saturated-fat diets.

Adult↗

PubMed2004

Magnetic resonance imaging of articular cartilage of the knee: comparison between fat-suppressed three-dimensional SPGR imaging, fat-suppressed FSE imaging, and fat-suppressed three-dimensional DEFT imaging, and correlation with arthroscopy.

PURPOSE: To compare signal-to-noise ratios (S/N) and contrast-to-noise ratios (C/N) in various MR sequences, including fat-suppressed three-dimensional spoiled gradient-echo (SPGR) imaging, fat-suppressed fast spin echo (FSE) imaging, and fat-suppressed three-dimensional driven equilibrium Fourier transform (DEFT) imaging, and to determine the diagnostic accuracy of these imaging sequences for detecting cartilage lesions in osteoarthritic knees, as compared with arthroscopy. MATERIALS AND METHODS: Two sagittal fat-suppressed FSE images (repetition time [TR] / echo time [TE], 4000/13 [FSE short TE] and 4000/39 [FSE long TE]), sagittal fat-suppressed three-dimensional SPGR images (60/5, 40 degrees flip angle), and sagittal fat-suppressed echo-planar three-dimensional DEFT images (400/21.2) were acquired in 35 knees from 28 patients with osteoarthritis of the knee. The S/N efficiencies (S/Neffs) of cartilage, synovial fluid, muscle, meniscus, bone marrow, and fat tissue, and the C/N efficiencies (C/Neffs) of these structures were calculated. Kappa values, exact agreement, sensitivity, specificity, positive predictive value, and negative predictive value were determined by comparison of MR grading with arthroscopic results. RESULTS: The synovial fluid S/Neff on fat-suppressed FSE short TE images, fat-suppressed FSE long TE images, and fat-suppressed three-dimensional DEFT images showed similar values. Fat-suppressed three-dimensional DEFT images showed the highest fluid-cartilage C/Neff of all sequences. All images showed fair to good agreement with arthroscopy (kappa, 0.615 in FSE short TE, 0.601 in FSE long TE, 0.583 in three-dimensional SPGR, and 0.561 in three-dimensional DEFT). Although the sensitivity of all sequences was high (100% in FSE short TE, FSE long TE, and DEFT; 96.7% in SPGR), specificity was relatively low (67.6% in FSE short TE and FSE long TE; 85.3% in SPGR; 58.3% in DEFT). The peripheral area of bone marrow edema or whole area of bone marrow edema on fat-suppressed FSE images was demonstrated as low or iso-signal intensity on fat-suppressed three-dimensional DEFT images. CONCLUSION: Fat-suppressed three-dimensional SPGR imaging and fat-suppressed FSE imaging showed high sensitivity and high negative predictive values, but relatively low specificity. The Kappa value and exact agreement was the highest on fat-suppressed FSE short TE images. Fat-suppressed three-dimensional DEFT images showed results similar to the conventional sequences.

Adult↗

PubMed1994

Attitudes towards high-fat foods and their low-fat alternatives: reliability and relationship with fat intake.

Score on a scale of attitude towards the consumption of five high-fat foods and their low-fat alternatives was correlated with the energy percentage of fat in the diet across 419 subjects. Attitudes towards low-fat alternatives were more positive than towards high-fat foods. Mean energy percentage of fat in the diet was 38.8% (SD 7.1). The attitude scale explained 25% of the variance in percentage energy as fat. Test-retest reliability of the attitude scale (n = 25) was 0.92 (95% confidence limits 0.82 and 0.97). The reproducibility of energy percentage fat in the diet (n = 33) was 0.64 (95% confidence limits 0.38 and 0.81). Differences in attitude score were found between men and women, subjects following a dietary treatment and those who did not, and subjects with a fat intake according to the Dutch dietary guidelines and those who had not (p < 0.001). Fat intake (expressed as percentage of energy intake) differed between age groups (p < 0.05), and between subjects following a special diet and those who did not (p < 0.001). No difference in attitude score or energy percentage of fat was found for education level, occupation level, body mass index or household size. It is concluded that attitudes towards high-fat foods and their low-fat alternatives are useful in understanding fat intake.

Adolescent↗

PubMed2004

Effect of dietary fat on fat absorption and concomitant plasma and tissue fat composition in a rat model of short bowel syndrome.

The aim of this study was to investigate the effect of dietary fat on the time course of changes in fat absorption and tissue and plasma lipid composition in a rat model of short bowel syndrome (SBS). Male Sprague-Dawley rats underwent either a bowel transection with re-anastomosis (Sham rats) or 75% small bowel resection (SBS rats). Animals were randomly assigned to one of three groups: Sham rats fed normal chow (Sham-NC), SBS rats fed normal chow (SBS-NC), or SBS rats fed a high-fat diet (SBS-HFD). Rats were sacrificed on day 3 or 14. Body weight, food intake, food clearance (dry fecal mass), and fat clearance (total fecal fat) were measured twice a week. Fat and energy intakes were calculated according to the amount of ingested food. Food and fat absorbability were calculated as intake minus clearance and were expressed as percent of intake. Serum cholesterol, triglyceride, and albumin were measured. Total lipid composition of the liver, epididymal adipose tissue, and the small intestine was determined. Statistical analysis was performed by a Student's test, with p values <0.05 considered significant. Both food and fat absorbability diminished after bowel resection in rats fed NC. This was accompanied by a decrease in body weight gain, plasma triglyceride and protein levels, and total lipid content of the liver at day 3 and of a decrease in adipose tissue at day 14 following operation. SBS-HFD rats experienced a significant increase (p<0.05) in food absorbability after 7 days and fat absorbability after 3 days compared with Sham-NC and SBS-NC rats (p<0.05), as well as increases in serum cholesterol, triglycerides, and glucose compared with SBS-NC rats. On day 14, plasma lipid levels in SBS-HFD rats were not different from SBS-NC or control rats; however, albumin levels were higher. A high-fat diet increased total fat content of the liver early after operation. In conclusion, in a rat model of SBS, an early high-fat diet increased the absorptive capacity of the intestinal remnant as seen by increased food and fat absorbability. These findings suggest a benefit of a high-fat diet on intestinal adaptation in general and on lipid absorption in particular.

Analysis of Variance↗

PubMed2004

Effects of moderate-fat (from monounsaturated fat) and low-fat weight-loss diets on the serum lipid profile in overweight and obese men and women.

BACKGROUND: Little evidence of the effects of moderate-fat (from monounsaturated fat) weight-loss diets on risk factors for cardiovascular disease exists because low-fat diets are typically recommended. Previous studies in weight-stable persons showed that a moderate-fat diet results in a more favorable lipid and lipoprotein profile (ie, lower serum triacylglycerol and higher HDL cholesterol) than does a low-fat diet. OBJECTIVE: We evaluated the effects of energy-controlled, low-fat and moderate-fat diets on changes in lipids and lipoproteins during weight loss and subsequent weight maintenance. DESIGN: We conducted a parallel-arm study design in overweight and obese [body mass index (in kg/m(2)): 29.8 +/- 2.4] healthy men and women (n = 53) assigned to consume a low-fat (18% of energy) or moderate-fat (33% of energy) diet for 6 wk to achieve weight loss, which was followed by 4 wk of weight maintenance. All foods were provided and body weight was monitored to ensure equal weight loss between groups. RESULTS: The moderate-fat diet elicited favorable changes in the lipoprotein profile. Compared with baseline, HDL cholesterol was unchanged, whereas triacylglycerol and the ratios of total and non-HDL cholesterol to HDL cholesterol were lower at the end of the weight-maintenance period in the moderate-fat diet group. Despite similar weight loss, triacylglycerol rebounded, HDL cholesterol decreased, and the ratios of total and non-HDL cholesterol to HDL cholesterol did not change during the 10-wk interval in the low-fat diet group. CONCLUSIONS: A moderate-fat weight-loss and weight-maintenance diet improves the cardiovascular disease risk profile on the basis of favorable changes in lipids and lipoproteins. There is merit in recommending a moderate-fat weight-loss diet.

Adult↗

PubMed2003

Visceral fat: higher responsiveness of fat mass and gene expression to calorie restriction than subcutaneous fat.

Visceral fat accumulation is accompanied by several metabolic disorders. Here, we investigate the improvement of visceral fat accumulation in the early phase of diet. Hyperlipidemic obese patients received a low-calorie diet (1000 kcal/day) for 14 days. Visceral and subcutaneous fat accumulation was analyzed using ultrasonography. After 14 days of the diet, the average visceral fat of obese patients obviously decreased (P < 0.05), as well as the visceral fat-related secreted proteins, whereas subcutaneous fat did not decrease in these patients. These results show that visceral fat is reduced significantly in the early phase of diet therapy in humans. Therefore, to clarify its mechanism, we analyzed the expression of lipid metabolism-related genes in visceral and subcutaneous fat using obese rats. The Long-Evans Tokushima Otsuka (LETO) rats, as an obese model, were divided into two groups: fasting and non-fasting. The gene expressions in visceral and subcutaneous fat were measured by reverse transcriptase-polymerase chain reaction (RT-PCR). The expression of beta(3)-adrenergic receptor (AR), hormone sensitive lipase (HSL), peroxisome proliferator-activated receptor (PPAR)-gamma, and uncoupling protein (UCP)-2 genes increased by 3.2-, 2.3-, 2.2-, and 2-fold in visceral fat (P < 0.01), but remained almost unchanged in subcutaneous fat. Taken together, the responsiveness of lipid metabolism-related genes to fasting is more sensitive in visceral fat than in subcutaneous fat in rats, suggesting that the different responsiveness to calorie restriction in fat tissues is due to the different induction of metabolism-related gene expression.

Adipose Tissue↗

PubMed1975

The influence of dietary fat on fat metabolism and body fat deposition in meal-feeding and nibbling rats.

1. An experiment was done with rats (body-weight 160 g) to study the effects on fat metabolism and body composition of low (10 g/kg)- or high (140 g/kg)- fat diets fed as one meal for one 4 h period/d (meal-feeders) or as six spaced meals/d (nibblers). The daily energy intake/unit metabolic body-weight (body-weight 0.73) was the same for all four groups, and this level of intake was about 80% of that consumed by rats allowed unrestricted access to the low-fat diet. The experimental period was 76 d. 2. Rats given the high-fat diet deposited more body fat/d and, as a result, grew faster and were energetically more efficient than rats given the low-fat diet depressed de novo lipogenesis from glucose in epididymal and perirenal fat pads, whose fatty acid composition resembled that of the diet. 3. For both diets meal-feeders had greater stomach plus small intestine weights than nibblers and had higher plasma free fatty acid levels, when they were killed 15 h after their last meal. 4. Meal-feeders given the low-fat diet had the greatest rate of lipogenesis for fat pads. 5. Meal-feeders given the high-fat deposited less of the main dietary fatty acids in their fat pads. 6. There was no evidence that meal-feeders eating a high-fat diet adapt their metabolism completely that they become more efficient utlizers than those nibbling this diet. Meal-feeders eating the low-fat diet became no fatter than nibblers of this diet, possibly because they were eating less than their daily ad lib. intake.

Adipose Tissue↗

PubMed2004

Very low-fat (12%) and high monounsaturated fat (35%) diets do not differentially affect abdominal fat loss in overweight, nondiabetic women.

Studies in women with type 2 diabetes demonstrated adverse effects on body fat distribution of a low-fat diet relative to a high monounsaturated fat diet. We performed a randomized 12-wk parallel design study of two 6000-kJ diets: 35% energy from fat (high monounsaturated fat diet, HIMO), or 12% energy from fat (very low-fat diet, VLF) to determine whether this also occurred in nondiabetic women. Body fat distribution, fasting plasma glucose, blood pressure, and fasting serum lipids were measured at wk 0 and 12 in 62 women (BMI > 27 kg/m(2)). Weight loss (9.5 +/- 2.4 vs. 9.4 +/- 3.4 kg, VLF vs. HIMO) and total fat loss (6.1 +/- 2.4 vs. 6.3 +/- 2.7 kg, VLF vs. HIMO) did not differ in the groups. There was a diet x menopausal status interaction in lean mass changes (P = 0.005) such that in premenopausal women, HIMO produced a lower loss of lean mass than the low-fat diet (0.4 +/- 2.3 vs. 2.9 +/- 2.7 kg, P = 0.006) with the opposite but nonsignificant effect seen in postmenopausal women. There was a greater decrease in total plasma cholesterol in women who consumed VLF compared with those who consumed HIMO (0.82 +/- 0.0.51 vs. 0.50 +/- 0.48 mmol/L, P < 0.001 for time, P < 0.05 for diet effect). This was also true for the change in HDL cholesterol (0.18 +/- 0.23 vs. 0.04 +/- 0.19 mmol/L, VLF and HIMO, respectively, P < 0.001 for time, P < 0.05 for diet effect). The LDL/HDL ratio was reduced in both groups with no effect of diet (0.16 +/- 0.51 vs. 0.16 +/- 0.45, VLF and HIMO, respectively, P < 0.05). In conclusion, weight, total fat mass, and regional fat mass loss did not differ in the 2 groups of women but there was an apparent preservation of lean mass in premenopausal women consuming HIMO.

Blood Glucose↗

PubMed2001

Interactions of milk fat and milk fat fractions with confectionery fats.

The objectives of this study were to provide a better understanding of the effects of triacylglycerol (TAG) and non-TAG components (minor lipids) of milk fat on phase and crystallization behavior of binary mixtures of palm kernel oil (PKO) and the physical properties of corresponding compound coatings. Binary mixtures of a fractionated PKO with the different milk fats were examined for melting profiles, crystallization kinetics, and crystalline microstructures, and polymorphic changes during storage. Compound coatings were made with equivalent binary fat mixtures and measured for hardness and bloom formation. Milk fat and milk fat fractions affected crystallization rates of fractionated PKO, depending on the melting point of the fat. High-melting components resulted in more rapid crystallization, whereas the original milk fat and low-melting components inhibited crystallization. The crystal structure (e.g., number, size, shape) of the PKO crystals was influenced significantly by the addition of milk fat fractions and was influenced by the presence or absence of the minor lipids in milk fat. Milk fat and milk fat fractions had a softening effect on fractionated PKO, which was apparent in the binary mixtures as well as the compound coatings. In general, as the solid fat content (at 25 degrees C) of the binary mixtures increased, the hardness of the respective coatings increased. This also was related to an increased rate of bloom formation during storage.

Animals↗

PubMed1990

[Fat clogging, fat cell count and fat cell size in swine in relation to age and feeding intensity].

Growth dependent changes of fat gain, the number of fat cells in the cutlet muscle and the size of the fat cells in the bacon of the back were studied in dependence on feeding intensity with a total of 145 male castrates of the genotype (L X E) XSF. Between their 5th and 32nd weeks of life the animals were butchered at intervals of 3 weeks and the parameters were determined. The gain of fat and the intramuscular fat content were highest in the high-level variant (daily weight gain 720 g) and lowest in the low-level variant (daily weight gain 530 g). The diameter of the fat cells in the middle layer of the bacon of the back increased up to an age of 26 weeks and then remained constant. Differences between the feeding groups were registered; the animals of the high-level group had the biggest fat cells from the 14th week onwards. A nutrition-caused difference between the number of fat cells per mm2 of the cutlet muscle could not be found. The calculated total number of fat cells in the cutlet muscle increased due to growth up to an age of 26 weeks. The results provided basic knowledge of fat gain and influences on it in pigs and they indicate possibilities of making statements on fat retention determining the microstructure of the fat tissue of the living animal by means of biopsy.

Adipose Tissue↗