Dietary Saturated, Monounsaturated, or Polyunsaturated Fatty Acids and Estimated 10-Year Risk of a First Hard Cardiovascular Event

Yang, Zhen; Yang, Kuo; Zhang, Xuan; Yang, Qiaoning; Zhang, Ying; Gao, Jie; Qu, Hua; Shi, Junhe

doi:10.1016/j.amjmed.2023.03.035

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…Pork meat fatty acid profile can possibly justify this, considering that it can be distinguished for its MUFA content and several benefits have been attributed to these fatty acids, specially to oleic acid [ 52 ]. Nevertheless, none of these studies include only pork meat in the study group; therefore, we cannot address the benefits of its consumption as it is included as part of a healthy dietary pattern.…”

Section: Influence Of Pork Meat Consumption In Health Outcomesmentioning

confidence: 99%

Pork Meat Composition and Health: A Review of the Evidence

Vicente,

Pereira

2024

Foods

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Meat has been part of the human diet for centuries and it is a recognizable source of high-biologic-value protein and several micronutrients; however, its consumption has been associated with an increased risk of non-communicable diseases (e.g., cardiovascular diseases, cancer). These concerns are mostly related to red meat. However, meat composition is quite variable within species and meat cuts. The present study explores the composition of pork meat, and the differences among different pork meat cuts and it reviews the evidence on the influence of its consumption on health outcomes. Pork meat contributes to 30% of all meat consumed worldwide and it offers a distinct nutrient profile; it is rich in high-quality protein, B-complex vitamins, and essential minerals such as zinc and iron, though it contains moderate levels of saturated fat compared to beef. Additionally, research on sustainability points out advantages from pork meat consumption considering that it is a non-ruminant animal and is included in one of the five more sustainable dietary patterns. In what concerns the data on the influence of pork meat consumption on health outcomes, a few clinical studies have shown no harmful effects on cardiovascular risk factors, specifically blood lipids. Several arguments can justify that pork meat can be an option in a healthy and sustainable diet.

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Section: Influence Of Pork Meat Consumption In Health Outcomesmentioning

confidence: 99%

Pork Meat Composition and Health: A Review of the Evidence

Vicente,

Pereira

2024

Foods

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“…Taking into account the results obtained, the formulated bread compared could be a good source of fatty acids to commercial bread, especially the monounsaturated fatty acids and n-3 acids highlighting in the BR bread. There are other benefits, as monounsaturated and n-3 fatty acids are involved in the prevention of cardiovascular disease because they reduce blood cholesterol levels [119].…”

Section: Fatty Acids Profilementioning

confidence: 99%

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Peñalver,

Ros,

Nieto

2023

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Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with Moringa oleifera. Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough. The antioxidant capacity, phenolic compounds, nutritional composition, physicochemical parameters (color, pH, and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile, and sensory acceptability were evaluated. A commercial gluten-free (COM) bread was included in these analyses. Compared with COM bread, the reformulated breads were found to have better nutritional properties. Moringa leaf increased the nutritional properties of bread, and highlighted the QM (quinoa/moringa) bread as having increased protein, fiber, sucrose, glucose, maltose, phenylalanine, and cysteine. The AM (amaranth/moringa) bread was also shown to have a higher total folate content, antioxidant capacity, phenolic compounds, 9t,11t-C18:2 (CLA), and 9t-C18:1. Reformulated breads enriched with moringa could meet nutritional requirements and provide health benefits to people with celiac disease.

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