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Dietary Fat Intake (dietary + fat_intake)
Selected AbstractsThe technology of low-fat cheese manufactureINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2004JEAN M BANKS Growth in the low-fat cheese market has been slower than would be anticipated on the basis of increased consumer awareness of dietary fat intake. Consumer dissatisfaction with the quality of first-generation low-fat products has highlighted the need for improved technology. Significant advances in understanding the biochemical and physicochemical characteristics of low-fat variants in the past decade have led to novel technological developments. Approaches that have the potential to improve the flavour, texture and functionality of reduced- and low-fat cheese are reviewed here. Topics include the control of processing variables, the selection of appropriate starter and adjunct bacteria, and the use of fat mimetics to improve texture. Factors influencing flavour and texture development in low-fat variants are also considered. [source] Resting energy expenditure and body composition of Labrador Retrievers fed high fat and low fat dietsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 5-6 2006S. Yoo Summary A high dietary fat intake may be an important environmental factor leading to obesity in some animals. The mechanism could be either an increase in caloric intake and/or a decrease in energy expenditure. To test the hypothesis that high fat diets result in decreased resting energy expenditure (REE), we measured REE using indirect calorimetry in 10-adult intact male Labrador Retrievers, eating weight-maintenance high-fat (HF, 41% energy, average daily intake: 8018 ± 1247 kJ/day, mean ± SD) and low-fat (LF, 14% energy, average daily intake: 7331 ± 771 kJ/day) diets for a 30-day period. At the end of each dietary treatment, body composition measurements were performed using dual-energy X-ray absorptiometry. The mean ± SD REE was not different between diets (4940 ± 361 vs. 4861 ± 413 kJ/day on HF and LF diets respectively). Measurements of fat-free mass (FFM) and fat mass (FM) also did not differ between diets (FFM: 26.8 ± 2.3 kg vs. 26.3 ± 2.5 kg; FM: 3.0 ± 2.3 vs. 3.1 ± 1.5 kg on HF and LF diets respectively). In summary, using a whole body calorimeter, we found no evidence of a decrease in REE or a change in body composition on a HF diet compared with LF diet. [source] Comparison of dietary fat and fatty acid intake estimated by the duplicate diet collection technique and estimated dietary recordsJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 6 2003L. M. Brady Abstract Introduction A high saturated fatty acid intake is a well recognized risk factor for coronary heart disease development. More recently a high intake of n-6 polyunsaturated fatty acids (PUFA) in combination with a low intake of the long chain n-3 PUFA, eicosapentaenoic acid and docosahexaenoic acid has also been implicated as an important risk factor. Aim To compare total dietary fat and fatty acid intake measured by chemical analysis of duplicate diets with nutritional database analysis of estimated dietary records, collected over the same 3-day study period. Methods Total fat was analysed using soxhlet extraction and subsequently the individual fatty acid content of the diet was determined by gas chromatography. Estimated dietary records were analysed using a nutrient database which was supplemented with a selection of dishes commonly consumed by study participants. Results Bland & Altman statistical analysis demonstrated a lack of agreement between the two dietary assessment techniques for determining dietary fat and fatty acid intake. Conclusion The lack of agreement observed between dietary evaluation techniques may be attributed to inadequacies in either or both assessment techniques. This study highlights the difficulties that may be encountered when attempting to accurately evaluate dietary fat intake among the population. [source] Reduced fat oxidation and obesity risks among the Buryat of Southern Siberia,AMERICAN JOURNAL OF HUMAN BIOLOGY, Issue 5 2009William R. Leonard Over the last 20 years, obesity and associated metabolic diseases have emerged as major global health problems. Among urbanizing populations of developing regions of the world, childhood undernutrition often coexists with adult overnutrition, a phenomenon known as the "dual nutritional burden". A recent work (Frisancho 2003: Am J Hum Biol 15:522,532) suggests that linear growth stunting in early childhood may contribute to adult obesity by reducing the body's ability to oxidize fat. We test central aspects of this model drawing on data from 112 adult Buryat herders (53 males; 59 females) from Southern Siberia. The results are consistent with the predictions of the model, but only for women. Shorter Buryat women (height-for-age Z -scores , ,1) have significantly lower fasting fat oxidation levels compared to their taller counterparts. Shorter women are also significantly heavier and fatter, and have higher serum lipid levels. Among all Buryat women, reduced fat oxidation is significantly correlated with percent body fatness, serum triglyceride levels, and serum leptin levels, after controlling for relevant covariates. Additionally, Buryat women with high dietary fat intakes and low fat oxidation are significantly fatter and have higher lipid and leptin levels than those with low fat intakes and high fat oxidation. These results suggest that developmental changes in fat oxidation may play a role in the origins of obesity among populations with high rates of linear growth stunting. Further longitudinal research is necessary to elucidate the pathways through which early-life undernutrition may increase risks for adulthood obesity and cardiovascular disease. Am. J. Hum. Biol. 2009. © 2009 Wiley-Liss, Inc. [source] | ||||||||||