Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau Island studies

Prior, Ian A.; Davidson, Flora; Salmond, Clare; Czochanska, Z.

doi:10.1093/ajcn/34.8.1552

Cited by 114 publications

(53 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…39 There is solid evidence of a change in diet among Pacific people following migration, with an increase in alcohol and tobacco consumption, meat, cereals, dairy and simple sugars. [40][41][42][43] It should be noted that these changes are not uniformly towards a greater CRC risk, e.g. increasing fibre.…”

Section: Cancer Prevention and Controlmentioning

confidence: 99%

Trends in colorectal cancer mortality by ethnicity and socio‐economic position in New Zealand, 1981‐99: one country, many stories

Shaw

Blakely

Sarfati

et al. 2006

Australian and New Zealand Journal of Public Health

View full text Add to dashboard Cite

Background:Ethnicity and socio‐economic position are important determinants of colorectal cancer (CRC) mortality. In this paper, we determine trends in colorectal cancer mortality by ethnicity and socioeconomic position in New Zealand. Methods:Cohort studies of the entire New Zealand population for 1981‐84, 1986‐89, 1991‐94 and 1996‐99 (linking Census and mortality datasets) allowed direct determination of trends in CRC mortality by income and education. For ethnicity, we used routine unlinked Census and mortality data, but with correction factors applied for undercounting of Mǎori and Pacific deaths. Results:Ethnicity: CRC mortality trends varied markedly. There were small (10‐20%) decreases among non‐Mǎori non‐Pacific people, a 50% increase among Mǎori, and up to 10‐fold increase among Pacific people. By 1996‐99, all three ethnic groups had similar CRC mortality. Socio‐economic position:For females, differences in CRC mortality by education and income increased over time e. g. poor females had a 40% higher CRC mortality than rich females in 1996‐99, compared with no difference in 1981‐84 (p for trend 0.04). In men, increases in inequality were seen by income but not education. Conclusion:The observed ethnic trends probably reflect differential trends in exposure to etiological risk factors. Social inequalities in colorectal cancer mortality appear to be increasing.

show abstract

Section: Cancer Prevention and Controlmentioning

confidence: 99%

Trends in colorectal cancer mortality by ethnicity and socio‐economic position in New Zealand, 1981‐99: one country, many stories

Shaw

Blakely

Sarfati

et al. 2006

Australian and New Zealand Journal of Public Health

View full text Add to dashboard Cite

show abstract

“…Australian Aborigines never developed agriculture [13]. The early settlers of the Nauru and other Pacific atolls consumed a diet dominated by fish and coconuts, i.e., low in carbohydrate and high in protein [22]. Attempts to cultivate root crops were thwarted by drought, barren soils and natural phenomena such as hurricanes.…”

Section: The Low-carbohydrate Existencementioning

confidence: 99%

The carnivore connection: dietary carbohydrate in the evolution of NIDDM

1994

View full text Add to dashboard Cite

SummaryWe postulate a critical role for the quantity and quality of dietary carbohydrate in the pathogenesis of non-insulin-dependent diabetes mellitus (NIDDM). Our primate ancestors ate a high-carbohydrate diet and the brain and reproductive tissues evolved a specific requirement for glucose as a source of fuel. But the Ice Ages which dominated the last two million years of human evolution brought a low-carbohydrate, high-protein diet. Certain metabolic adaptations were therefore necessary to accommodate the low glucose intake. Studies in both humans and experimental animals indicate that the adaptive (phenotypic) response to low-carbohydrate intake is insulin resistance. This provides the clue that insulin resistance is the mechanism for coping with a shortage of dietary glucose. We propose that the low-carbohydrate carnivorous diet would have disadvantaged reproduction in insulin-sensitive individuals and positively selected for individuals with insulin resistance. Natural selection would therefore result in a high proportion of people with genetically-determined insulin resistance. Other factors, such as geographic isolation, have contributed to further increases in the prevalence of the genotype in some population groups. Europeans may have a low incidence of diabetes because they were among the first to adopt agriculture and their diet has been high in carbohydrate for 10,000 years. The selection pressure for insulin resistance (!. e., a lowcarbohydrate diet) was therefore relaxed much sooner in Caucasians than in other populations. Hence the prevalence of genes producing insulin resistance should be lower in the European population and any other group exposed to high-carbohydrate intake for a sufficiently long period of time. [Diabetologia (1994[Diabetologia ( ) 37: 1280[Diabetologia ( -1286

show abstract

“…Coconut oil contains mostly (>90%) of saturated fatty acids and it has received bad reputation to be hypercholesterolemic in action [2,3]. Clinical studies have revealed the consumption of coconut was not associated with cardiovascular disease and heart attacks [4]. Virgin coconut oil (VCO), which refers to coconut oil produced from coconut milk by natural or mechanical method (wet method).…”

Section: Introductionmentioning

confidence: 99%

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Sung¹,

Lin²

2017

JFNR

View full text Add to dashboard Cite

The effects of beeswax-coconut oil organogels (7.5%, 10.0%, 12.5%, 15.0% and 17.5% beeswax, wt) quality-related characteristics of shortening replaced cookies were evaluated. The following quality attributes were measured: organogels melting points, fatty acids contents, proximate composition, color, texture, spread factor, sensory evaluation, antioxidant activity and storage stability. Peroxide values of cookie extracts made with organogels were dramatically lower than that of cookie made with shortening (p<0.05) which had a value of more than 10 meq/kg lipids, after 12 days storage at 60°C and strong oil rancid odor. All cookies made with organogels stored at 60°C for 20 days had peroxide values lower than 1.5 meq/kg lipids and no rancid odor, indicating the cookie was still in low oxidation condition. No significant differences were found in cookie dough texture, proximate composition, spread factor, reducing power. The melting point, texture profile of hardness and adhesiveness increased significantly with beeswax ratio increase in organogel. The total phenolic content of cookie extracts increases slightly (p>0.05), nevertheless, the antioxidant activity of cookie extracts with light or without light exposure for 2 hours decreases slightly. No significant differences in sensory attributes of cookies made with shortening and 12.5% beeswax-coconut oil organogel except crisp were revealed by 72 panelists. For cookie made with coconut oil, the oil separate out problem after baking was solved by adding more than 12.5% beeswax in organogel. Accordingly, cookies made with 12.5% beeswax-coconut oil organogel is considered the most acceptable and appropriate practice in processing cookies for commercial purposes of shortening replacement.

show abstract

Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau Island studies

Cited by 114 publications

References 14 publications

Trends in colorectal cancer mortality by ethnicity and socio‐economic position in New Zealand, 1981‐99: one country, many stories

Trends in colorectal cancer mortality by ethnicity and socio‐economic position in New Zealand, 1981‐99: one country, many stories

The carnivore connection: dietary carbohydrate in the evolution of NIDDM

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Contact Info

Product

Resources

About