Monounsaturated fat

Monounsaturated fats in avocados have been shown to reduce blood cholesterol while preserving the level of high-density lipoproteins (Yahia 2009b). An avocado-enriched diet produced a significant reduction in LDL and total cholesterol in patients with high cholesterol levels, whereas diets enriched with soy and sunflower did not change the total cholesterol concentrations (Carranza and others 1997). 

However, if declarations are made about polyunsaturates, monounsat-urates or cholesterol the amount of saturates must also be given. Here, science has moved on from the time when saturated fats were the fats to avoid to advice to avoid trans fatty acids and to prefer monounsaturated fat to polyunsaturated fats. 

Monounsaturated fat Carbohydrates Cholesterol Dietary fiber Plant sterols Protein Total calories... 

General recommendations include limiting total calories from fat to 20-25% of daily intake, saturated fats to less than 8%, and cholesterol to less than 200 mg/d. Reductions in serum cholesterol range from 10% to 20% on this regimen. Use of complex carbohydrates and fiber is recommended, and c/s-monounsaturated fats should predominate. Weight reduction, caloric restriction, and avoidance of alcohol are especially important for patients with elevated VLDL and IDL. 

Monounsaturated fats Triacylglycerols containing primarily fatty acids with one double bond are referred to as monounsaturated fat. Unsaturated fatty acids are generally derived from vegetables and fish. When substituted for saturated fatty acids in the diet, monounsaturated fats lower both total plasma cholesterol and LDL cholesterol, but increase HDLs. This ability of monounsaturated fats to favorably modify lipoprotein levels may explain, in part, the observation that Mediterranean cultures, with diets rich in olive oil (high in monounsaturated oleic acid), show a low incidence of coronary heart disease. 

Consumption of saturated fats is strongly associated with high levels of total plasma cholesterol and LDL cholesterol. When substituted for saturated fatty acids in the diet, monounsaturated fats lower both total plasma cholesterol and LDL cholesterol, but increase HDLs. 

High in monounsaturated fats, which benefit blood cholesterol levels... 

Studies of the incidence of and mortality from colon cancer at the international level suggest an association of this neoplasm with total dietary fat (33,34). Lui et al (35), studying the disappearance rate of food and mortality from colon cancer between the years 1967-1973 in 20 industrialized countries, concluded that there was a direct correlation of this tumor type and the per capita intake of total fat, saturated and monounsaturated fat and cholesterol. Furthermore, fiber intake was inversely correlated with colon cancer in these studies. 

Fremont, L., Gozzelino, M.T., Franchi, M.P., and Linard, A. 1998. Dietary flavonoids reduce lipid peroxidation in rats fed polyunsaturated or monounsaturated fat diets. J. Nutr. 128, 1495—1502. 

Barber, M.C., Ward, R.J., Richards, S.E., Salter, A.M., Buttery, P.J., Vernon, R.G., Travers, M.T. 2000. Ovine adipose tissue monounsaturated fat content is correlated to depot-specific expression of the stearoyl-CoA desaturase gene. J. Anim. Sci. 78, 62-68. 

Unsaturated fats, classified as either monounsaturated or polyunsaturated, can help lower the cholesterol levels in blood when substituted for saturated fats. Sources of monounsaturated fat include nuts, olive oil, and canola oil. Sources of polyunsaturated fat include corn, safflower, sesame, soybean, and sunflower oils. 

As regards fat labeling, the nutrition panel must include total fat, calories from fat, saturated fat, and cholesterol. Declaration of polyunsaturated or monounsatu-rated fat content are mandatory only if the other is declared or if a claim about fatty acids or cholesterol is made, unless the product meets the criteria for a fat-free claim. All fat amounts are expressed to the nearest 0.5-g increment below 5 g, to the nearest gram above 5 g, and as zero if a serving contains less than 0.5 g. Saturated fat includes all fatty acids that do not contain a double bond. Polyunsaturated fat includes only cis, cri-methylene-interrupted fatty acids, and monounsaturated fat is defined as cis-monounsaturated fatty acids. Saturated, polyunsaturated, or monounsaturated fat is declared as weight of the fatty acids, while fat is expressed as the weight of triglyceride based on the total amount of lipid fatty acids. 

Those who fail to achieve adequate weight reduction or who are already at their ideal weight should reduce their total fat intake poly- and monounsaturated fats or oils may be taken partially to substitute for the reduction in animal fats. Reduction in dietary cholesterol is a much less important element of the diet, but excess egg yolks should be avoided. Benecol or Flora Proactiv should be added. 

Ginsberg, H. M., Barr, S. L., Gilbert, A., Karmally, W., Deckelbaum, H., Kaplan, K., Rama-krishnan, R., HoUeran, S., and Dell, H. S. (19W). Reduction of plasma cholesterol levels in normal men on an American Heart Association step 1 diet or a step 1 diet with added monounsaturated fat. N. Engl.. Med. 322, 574-579. 

One common feature of the mediterranean dietary habit is the use of olive oil as fat source in place of animal fat typical of Northern European and USA diets. As compared to other vegetable oils, olive oil is charaeterized by the peculiar composition of the tryglieeride fraction and by the phenolic and volatile constituents which affect the organolectic properties. Olive oil is rich in monounsaturated fat (56-84% of oleic acid), contains 3-21% of the essential linoleic aeid [3], is low in tocopherols [4,5] and therefore the presence of phenols is important to mantain the anti-oxidative stability. Several articles [1,2,6] reviewed the reasons why olive oil should be preferable to other dietary fat, paying particular attention to the fatty acid composition. Oleic acid is antithrombotic compared to saturated fatty acids [7]. Monounsaturated and polyunsaturated fats reduced low density lipoproteins (LDL) levels. 

If you ve encountered date pits, you know their usual fate—they are promptly discarded. But wait a nutritional study of date pits has documented their exceptional nutrient density, especially of protein, dietary fiber, and omega oils composed mainly of oleic acid, the same omega-9 monounsaturated fat famous in olive oil. Date pits may offer an inexpensive nutrient and oil source from what is currently a waste material. Simply through extraction or pulp processing of the pits, some future entrepreneur will recover those inedible pits and transform them into useful food products ... 

Percent of total calories Saturated fat Polyunsaturated fat Monounsaturated fat Cholesterol (mg/day)... 

Trans-fatty acids have a slight kink in them compared to cis- forms, and they rarely occur in the food found in nature. Campaigns against saturated fat in the 1980s led to the increased use of partially hydrogenated oils. The health benefits of monounsaturated fat were promoted, but labels made no distinction between cis- and trans- forms. As a result, there has been an increase in consumption of trans fat. Unfortunately, it is now known that trans fat is even worse for the body than saturated fat. Some nations have completely banned the use of partially hydrogenated oils. Food labels in the United States are currently (as of 2006) required to list total, saturated, and trans-tat content. Fatty acids with one or more trans nonconjugated double bonds are labeled as trans tat under this rule. 

The recommended daily carbohydrate intake for type 2 DM, and even type 1 DM, has become controversial since low-carbohydrate diets such as the Atkins, South Beach, and Carbohydrate Addict s Diets have become exceptionally popular. Currently, the ADA recommends that approximately 60% to 70% of daily caloric intake should come from carbohydrates and monounsaturated fat. Many clinicians are trying to increase the monounsaturated fat percentage and decrease the carbohydrate percentage in a patient s diet to accomplish improved glycemic control. Recent studies have also documented short-term success for weight loss on low-carbohydrate diets, without deleterious effects on the lipid panel. Weight loss can reduce cardiovascular risk factors in type 2 DM. 

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