Dietary saturated fat level alters the competition between α‐linolenic and linoleic acid

Garg, Manohar L.; Wierzbicki, A.; Thomson, A. B. R.; Clandinin, Michael T.

doi:10.1007/bf02535173

Cited by 53 publications

(18 citation statements)

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“…The total saturated fat intake for the Atkins/45-and /100-g carbohydrate plans averaged 16.2% and 17.6% of total energy, respectively, in biologic competition with the beneficial effect of the n-3 fatty acids (41,42). How this might affect longer-term dieters is unknown.…”

Section: Discussionmentioning

confidence: 99%

A Dietary Quality Comparison of Popular Weight-Loss Plans

Pagoto²,

Griffith³

et al. 2007

Journal of the American Dietetic Association

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Popular weight-loss plans often have conflicting recommendations, which makes it difficult to determine the most healthful approach to weight loss. Our study compares the dietary quality of popular weight-loss plans. Dietary quality, measured by the Alternate Healthy Eating Index (AHEI), was calculated via sample menus provided in published media for the New Glucose Revolution, Weight Watchers, Atkins, South Beach, Zone, Ornish, and 2005 US Department of Agriculture Food Guide Pyramid (2005 Food Guide Pyramid) plans. The criterion for determining which weight-loss plans were the most popular was their status on the New York Times Bestseller list. Weight Watchers and the 2005 Food Guide Pyramid plan were included because they are the largest commercial weight-loss plan, and the current government recommendation, respectively. Analysis of variance was used to compare nutrient information among the weight-loss plans. The AHEI scores adjusted for energy content were also compared. Of a maximum possible score of 70, the AHEI scores for each weight-loss plan from the highest to the lowest plan were: Ornish (score 64.6), Weight Watchers high-carbohydrate (score 57.4), New Glucose Revolution (score 57.2), South Beach/Phase 2 (score 50.7), Zone (score 49.8), 2005 Food Guide Pyramid (score 48.7), Weight Watchers high-protein (score 47.3), Atkins/100-g carbohydrate (score 46), South Beach/Phase 3 (score 45.61, and Atkind45-g carbohydrate (score 42.3). Dietary quality varied across popular weight-loss plans. Ornish, Weight Watchers high-carbohydrate, and New Glucose Revolution weight-loss plans have an increased capacity for cardiovascular disease prevention when assessed by the AHEI.Obesity is associated with an increased risk for cardiovascular disease (CVD) (1,2). Accompanying the steady rise in obesity during the past 3 decades is the proliferation of popular weight-loss plans. Although most of these weight-loss plans are efficacious for weight reduction in the short term (3-6), how the weight-loss plans compare in terms of dietary quality is unknown. Dietary quality has been defined a s the degree to which a diet reduces risk for chronic diseases, specifically CVD (7).The purpose of this study was to compare popular weight-loss plans' dietary quality as well as other nutrients associated with reduced CVD. Given that obesity is a risk factor for CVD, the optimal weight-loss plan will facilitate weight loss and CVD risk reduction. MATERIALS AND METHODS Diet SelectionEight weight-loss plans were selected for comparison, including New Glucose Revolution, two Weight Watchers plans, Atkins, South Beach, Zone, The New Glucose Revolution (8) endorses a low glycemic index weight-loss plan. The glycemic index ranks carbohydrates according to their effect on blood glucose levels. Glycemic index is the basis for food selection balanced with the selection of lean protein and healthful fats. The glycemic index score reflects how quickly a food raises blood sugar levels. The lowglycemic index plan is purported to facilitate s...

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Section: Discussionmentioning

confidence: 99%

A Dietary Quality Comparison of Popular Weight-Loss Plans

Pagoto²,

Griffith³

et al. 2007

Journal of the American Dietetic Association

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“…This competitive inhibition depends on the ratio of the two fatty acids in a diet. Thus, an increase in dietary α-linolenic acid (C18:3n-3) results in the reduction of γ-linolenic acid (C18:3n-6) and arachidonic acid (C20:4n-6) by inhibiting the conversion reaction from linoleic acid (C18:2n-6) to these fatty acids (Garg et al, 1989;Olomu & Baracos, 1991b). Also n-3 and n-6 fatty acids have different reaction rates with most enzyme systems (Sprecher, 1991).…”

Section: Discussionmentioning

confidence: 99%

Effects of various dietary n-3 / n-6 fatty acid ratios on the performance and body composition of broilers

Coetzee¹,

Hoffman²

2002

SA J. An. Sci.

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Different combinations of saturated and unsaturated fatty acids were fed to broilers to establish their effect on the fatty acid composition of the broiler carcass and the abdominal fat pad. Six combinations of Canola acid oil (CAO, high levels of C18:3n-3 and monounsaturated fatty acids) and Famarol acid oil (FAO, high levels of C18:2n-6 and saturated fatty acids) were included in the broiler diets from one day of age to six weeks of age, viz. 100% FAO, 80% FAO-20% CAO, 60% FAO-40% CAO, 40% FAO-60% CAO, 20% FAO-80% CAO, 100% CAO. There were no statistically significant differences between dietary groups in weight gain (1.71 ± 0.059 kg) or feed conversion ratios (1.97 ± 0.051 g feed/g gain). No significant differences between treatments were found in the moisture (66.20 ± 0.112%), protein (17.63 ± 0.484%), lipid (15.92 ± 1.507%) and ash (0.95 ± 0.115%) concentration of the carcasses, nor in the moisture (28.77 ± 0.112%), protein (3.03 ± 0.484%), lipid (63.32 ± 9.789%) and ash (0.45 ± 0.135%) concentrations of the abdominal fat pads. With the increase in dietary CAO levels, the mean percentages of C18:2n-6 and C20:4n-6 in the carcasses decreased respectively with 1.78% units from 20.88% and 0.35% units from 1.05%, whilst C18:3n-3 and longer chain n-3 fatty acids such as C20:5n-3 and C22:6n-3 increased respectively with 2.25% units from 1%, 0.1% units from 0.1% and 0.67% units from 0.2%. The same tendency was seen in the abdominal fat pads where C18:2n-6 and C20:4n-6 decreased respectively with 1.55% units from 20.75% and 0.98% units from 1.2% with an increase in dietary CAO, whilst C18:3n-3, C20:5n-3 and C22:6n-3 increased respectively with 2.13% units from 1.15%, 0.45% units from 0.03% and 0.95% units from 0.05%. The n-3/n-6 ratio in the carcasses and abdominal fat pads increased respectively with 0.16% units from 0.06% and 0.19% units from 0.06% with an increase in dietary CAO. These results clearly indicate that dietary CAO enriched with α-linolenic acid lowered the saturated fatty acid concentrations in broiler carcasses and abdominal fat pads with 4.88% units and 10.63% units respectively, and increased the monounsaturated fatty acid concentrations with 3.87% units and 7.25% units, respectively and polyunsaturated fatty acid concentrations with 1.02% units and 2.38% units, respectively. The results of this experiment showed that substitution of Famarol oil with Canola oil in broiler diets can increase the ratio of n-6 to n-3 fatty acids in broiler carcasses and abdominal fat pads to 5:1, a ratio more suitable for human health. Increasing the level of n-3 fatty acids in the diets was also effective in reducing the level of saturated fatty acids in the carcasses and abdominal fat pads of broiler chickens resulting in "healthier" chickens.

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“…Studies in rats indicate that the efficacy of w 3 fatty acids in lowering plasma triacylglycerol, cholesterol and arachidonate (20:4w6) depends on the relative amounts of linoleic acid and saturated fat in the diet [28] and suggest that w 3 fatty acid supplementation may be more effective when the dietary P/S ratio is low. To investigate this hypothesis, the present study was initiated with NIDDM patients in order to determine the effect on the plasma triacylglycerol and lipoprotein cholesterol level after consumption of 20:5w3 and 22:6w3 or 18:3w3 in physiological amounts that could be achieved by the consumption of normal foods.…”

Section: : 45-52]mentioning

confidence: 99%

Effect of w3 fatty acid on plasma lipids, cholesterol and lipoprotein fatty acid content in NIDDM patients

et al. 1997

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Results from animal studies indicate that the type of dietary fat consumed has a profound effect on insulin action in tissues. Feeding a semipurified diet high in polyunsaturated to saturated fatty acid (P/S) ratio to insulin-dependent diabetic rats as compared to feeding them a diet low in P/S ratio increased insulin binding and insulin action in adipocytes [1] and skeletal muscle [2,3]. Alteration in the fatty acid composition of plasma membrane phospholipid by dietary P/S ratio has been suggested to be a cause of these changes in insulin action. Beneficial effects of fish oil in preventing the development of insulin resistance in rats caused by a high intake of saturated fatty acids have also been reported [4,5].Individuals with insulin-dependent diabetes mellitus are prone to develop disorders in lipid and lipoprotein metabolism, of which hyperlipidaemia is the most common [6,7]. Elevated plasma triacylglycerol and reduced HDL cholesterol also increase the risk Diabetologia (1997) Summary This study was conducted to examine the effect of w 3 fatty acid supplementation on plasma lipid, cholesterol and lipoprotein fatty acid content of non-insulin-dependent diabetic individuals consuming a higher (0.65, n = 10) or lower (0.44, n = 18) ratio of dietary polyunsaturated to saturated fatty acid (P/ S). The participants were initially given an olive oil supplement (placebo) equivalent to 35 mg of 18:1 ⋅ kg body weight -1 ⋅ day -1 for 3 months. This was followed by two w 3 supplement periods in a randomized crossover. In these 3-month periods, participants were given a linseed oil supplement equivalent to 35 mg of 18:3w3 ⋅ kg body weight -1 ⋅ day -1 or a fish oil supplement equivalent to 35 mg of 20:5w3 + 22:6w3 ⋅ kg body weight -1 ⋅ day -1 . At the end of each supplement period, a blood sample was drawn from each participant for lipid, lipoprotein, insulin, glucagon and C-peptide analyses. At the end of each 3-month period a 7-day dietary record was completed to calculate dietary fat intake and P/S ratio.Results indicate that fish oil significantly reduced plasma triacylglycerol level (p < 0.05) and increased 20:5w3 and 22:6w3 content of all lipoprotein lipid classes. Linolenic acid supplementation had no effect on plasma triacylglycerol level, but it increased 18:3w3 content of lipoprotein cholesterol ester fractions (p < 0.05). A slight increase in 20:5w3, but not 22:6w3, content was noted in lipoprotein lipid classes as a result of 18:3w3 supplementation. LDL and HDL cholesterol, insulin, glucagon and C-peptide levels were not affected by either w 3 supplement. It is concluded that a modest intake of w 3 fatty acids, such as could be obtained from consuming fish regularly, will reduce plasma triglyceride level without affecting LDL or HDL cholesterol levels. [Diabetologia (1997) Corresponding author: Dr. M. T. Clandinin, Nutrition and Metabolism Research Group, Department of Agriculture, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada A...

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Dietary saturated fat level alters the competition between α‐linolenic and linoleic acid

Cited by 53 publications

References 45 publications

A Dietary Quality Comparison of Popular Weight-Loss Plans

A Dietary Quality Comparison of Popular Weight-Loss Plans

Effects of various dietary n-3 / n-6 fatty acid ratios on the performance and body composition of broilers

Effect of w3 fatty acid on plasma lipids, cholesterol and lipoprotein fatty acid content in NIDDM patients

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