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Monounsaturated Fat (monounsaturated + fat)
Selected AbstractsMonounsaturated Fat and Cardiovascular RiskNUTRITION REVIEWS, Issue 2006Jose López-Miranda MD On the basis of the information discussed in this review, we can conclude that the effects of a high intake of monounsaturated fatty acids (MUFA) from olive oil include a wide range of healthy benefits beyond improvement in cholesterol levels, suggesting that this type of diet has great potential in preventing cardiovascular disease. MUFA-enriched diets reduce insulin requirements and decrease plasma concentrations of glucose and insulin in type 2 diabetic patients, unlike high-saturated fatty acid and low-fat, high-carbohydrate diets. Moreover, some data show that this dietary model could have a hypotensive effect. There is also substantial evidence that oleic-enriched low-density lipoprotein (LDL) is more resistant to oxidative modifications and that dietary MUFA may influence various components and functions related to the endothelium. These include endothelium-dependent vasodilatation and a reduced capacity of oleicenriched LDL to promote the adhesion and chemotaxis of monocytes. On the other hand, a MUFA diet decreases the prothrombotic environment, modifying platelet adhesion, coagulation, and fibrinolysis. Its reducing effect on PAI-1 plasma levels is of particular relevance. This wide range of anti-atherogenic effects could explain the low rate of cardiovascular mortality found in Mediterranean countries, where there is a moderate to high supply of dietary MUFA. Future studies need to focus on uncovering the mechanisms by which the Mediterranean diet exerts its beneficial effects [source] The implementation of nutritional advice for people with diabetesDIABETIC MEDICINE, Issue 10 2003Nutrition Subcommittee of the Diabetes Care Advisory Committee of Diabetes UK Abstract These consensus-based recommendations emphasize the practical implementation of nutritional advice for people with diabetes, and describe the provision of services required to provide the information. Important changes from previous recommendations include greater flexibility in the proportions of energy derived from carbohydrate and monounsaturated fat, further liberalization in the consumption of sucrose, more active promotion of foods with a low glycaemic index, and greater emphasis on the provision of nutritional advice in the context of wider lifestyle changes, particularly physical activity. Monounsaturated fats are now promoted as the main source of dietary fat because of their lower susceptibility to lipid peroxidation and consequent lower atherogenic potential. Consumption of sucrose for patients who are not overweight can be increased up to 10% of daily energy derived from carbohydrate provided that this is eaten in the context of a healthy diet and distributed throughout the day. Evidence is presented for the effectiveness of advice provided by trained dieticians. The increasing evidence for the importance of good metabolic control and the growing requirement for measures to prevent Type 2 diabetes in an increasingly obese population will require major expansion of dietetic services if the standards in National Service Frameworks are to be successfully implemented. [source] Pecan Effects on Serum Lipoproteins and Dietary Intakes of Hyperlipidemic Individuals Consuming Self-Selected DietsFAMILY & CONSUMER SCIENCES RESEARCH JOURNAL, Issue 3 2005Wanda A. Eastman Pecan-supplemented diets were studied in 17 hyperlipidemic individuals who were randomly assigned to pecan (6 women, 2 men, age 46±6 years [mean±SD]) or control (7 women, 2 men, age 53±10 years). The pecan group consumed 68g of pecans/day for 8 weeks. Total fat, monounsaturated fat, and polyunsaturated fat intakes were significantly higher in the pecan group. LDL cholesterol was lowered in the pecan group from 152±21 mg/dL at entrance to 136±22 at Week 4 but was 153±33 by Week 8. LDL cholesterol was significantly lower in the pecan group than controls at Week 4 (136±22 mg/dL versus 173±60). Total cholesterol in the pecan group was 233±19 mg/dL at entrance and 221±18 by Week 4 but was 232±35 by Week 8. Total cholesterol was significantly lower in the pecan group (221±18 mg/dL) than controls (257±60) at Week 4. Pecans in diets of hyperlipidemic individuals did not have sustained serum lipid lowering. [source] Improving food purchasing choices through increased understanding of food labels, using itemized till receipts to measure these changesJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 4 2008P.M. Rigby Background:, Rising obesity and the associated risks of diabetes and heart disease require changes in diet to bring about healthier eating. To achieve this, people need to understand nutrition and daily requirements but are frequently confused by nutrition information on food labels. The introduction of the Food Standards Agency's ,Traffic Light' and the alternative ,Guideline Daily Amount' systems may help or further confuse the public. A previous study showed that although 63% of study participants read labels, only 25% claimed to understand them, also knowledge of nutrient requirements and functions was low (Rigby, 2004). Ransley et al., (2001) have shown that till receipts can be used to estimate fat and energy intake. The aim of the current study was to investigate whether an intervention designed to improve understanding of nutrition and labels could improve food purchases and whether these changes could be measured from till receipts. Method:, Participants were recruited from the general public (80 female; 23 males) (age <30 years (23), 31,45 years (25), 46,60 years (30), >60 years (22). Subjects were randomly assigned to either the intervention group (n = 78) who were provided with an information booklet and credit card sized nutrition and labelling information to use when shopping, or the control group (n = 25), who received the information after four weeks of normal shopping. The intervention group provided an initial till receipt pre intervention and was then given the nutrition and labelling material. Further till receipts were returned from successive shopping trips over the following 4 weeks. The nine categories of food used for comparison were: fruit and vegetables, saturated fats, monounsaturated fats, polyunsaturated fats, white cereals, wholegrain cereals, processed foods, full fat and reduced fat items. Ethics approval was obtained from NWW Wales NHS Trust ethics committee. Results:, Each of the nine food categories on till receipts were calculated as a percentage of the total shopping, excluding non-food items. General linear model repeated measures analyses showed differences between study participants' food purchases. For the intervention group, purchases in three of the nine food categories showed significant improvements: increased purchases of fruits and vegetables (P < 0.001); reduction in purchases of saturated fats (P < 0.001); and reduction of white cereal purchases (P < 0.050). The control group showed no differences in any category. Discussion:, Although the intervention group did show improvements in most of the other food categories, they were not statistically significant. Positive changes were found in seven of the nine categories, with only one, wholegrain cereals, showing a decrease in purchases rather than an increase. The control group displayed a random pattern over the four till receipts, with eight categories either showing negative change or no change; only one showed a positive change. The disproportionate group sizes may mean that it is not be possible to draw firm conclusions regarding the effectiveness of the intervention. Conclusions:, This study demonstrates that positive changes in improving food-purchasing choices, as measured by till receipts, can be made by using educational interventions. Further larger studies using routinely collected supermarket data would enable the study to be replicated on a much larger scale. References, Ransley, J.K., Donnelly, J.K., Khara, T.N., Botham, H., Arnott, H., Greenwood, D.C. & Cade, J.E. (1991) The use of supermarket till receipts to determine the fat and energy intake in a UK population. Public Health Nutr. 4, 1279,1286. Rigby, P. (2004) Effecting change. Understanding nutritional information. Can increased knowledge and understanding in relation to nutritional information bring about a change in eating habits? PhD Thesis WA: Bangor University. [source] | ||||||||||