Saturated fats promotion

Medical nutrition therapy is recommended for all patients. For individuals with type 1 DM, the focus is on regulating insulin administration with a balanced diet to achieve and maintain a healthy body weight. A meal plan that is moderate in carbohydrates and low in saturated fat, with a focus on balanced meals is recommended. In addition, patients with type 2 DM often require caloric restriction to promote weight loss. Bedtime and between-meal snacks are not usually needed if pharmacologic management is appropriate. 

Fat is a key component in the human diet. Research shows that excessive consumption of saturated fat negatively impacts several biomarkers of health while monounsaturated and n-3 PUFAs are beneficial to human health. Moreover, research shows that imbalanced dietary ratios of n-6 n-3 may lead to various health complications as well as disease progression while increased n-3 levels impart prevention and health promoting effects (Burghardt et al., 2010 Goodstine et al., 2003 Simopoulos, 2002 Wan et al., 2010). The American Heart Association recommends eating fatty fish meals at least twice a week due to their promising health and especially cardiovascular benefits. Here, we review some of the health benefits of n-3 PUFAs, due in part to their anti-inflammatory effects in cancer, cardiovascular diseases (CVDs), obesity, and other metabolic disorders. 

Polyunsaturated fat has also been found to be more effective than saturated fat in promoting the development of pancreatic tumors in rats (1 2). Similar results have been reported recently for colon cancer (22 ), although earlier experiments had indicated that saturated and polyunsaturated fats were about equally effective at high levels of intake (j l). It thus appears that there may be a general requirement for polyunsaturated fatty acids in promotion of carcinogenesis by dietary fat. 

In this experiment, the type of fat as well as the amount was changed because earlier studies had shown that saturated fats were less effective promoters of mammary carcinogenesis than polyunsaturated fats. Lard, however, has a higher content of linoleic acid than either butter or coconut oil and increased the tumor yield almost as much as polyunsaturated fats when fed at the 207, level... 

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. 

It is now accepted that increased postprandial lipemia is directly related to an increased rate of progression of atherosclerosis and increased risk of CHD (50,51). The degree of postprandial hypertriglyceridemia in patients with CHD is due to impaired TG clearance after a standardized fatty meal (52). Exaggerated lipemia is common in patients with CHD, and peak lipemia may occur 8 h after the fatty meal instead of the usual 3 h. Postprandial lipemia promotes the formation of chylomicron remnants (52,53). Indeed, a diet low in fat, in particular saturated fat, reduces the levels of chylomicron remnants in humans (54). The composition of the fatty meal is also important, and fish oil fatty acids may be less Upemic (54,55). 

Saturated animal fats have been shown to promote an increased level of LDL (Nichols et al., 1957 Walker et al., 1957), and their substitution by equivalent amounts of unsaturated fats promoted a significant decrease of this lipoprotein class. Similar reduction of plasma LDL has been obtained by the isocaloric substitution of saturated fats by carbohydrates (Nichols et al., 1957). Under these conditions, however, high carbohydrate intake may favor increase of the VLDL class (see Section VI, F, 1). 

On the basis of a well-established consensus that replacing saturated fats in the diet with oleic acid contributes to the maintenance of normal blood cholesterol levels, functional foods high in oleic acid can be promoted by related health claims in the EU. However, due to its high-energy content it is not recommended to increase the consumption of any particular fat, but to substitute other lipids with oleic acid. 

Polyunsaturated vs Saturated. Some studies have shown that increasing the amount of polyunsaturated (PUFA) fat—linoleic acid, linolenic acid, and arachidonic acid—in the diet while reducing the saturated fat sometimes promotes a modest drop in blood cholesterol and a reduction in the tendency of blood to clot. Of greater importance than increased PUFA intake, however, is the ratio of polyunsatu-... 

Experimental 1 T, dietary fats, both quantity and quality, play important roles in the genesis of cancers of many organs (18,19). Earlier, we demonstrated that a high fat CD diet is a more efficient liver tumor promoter than the diet with a low fat content (5). The proportion of saturated and polyunsaturated fatty acids in a CD diet is an important determining factor for the severity of the diet-induced fatty liver (20,21). Saturated fatty acids containing 14 to 18 carbons in the diet appeared to increase the deposition of fat in the liver more so than unsaturated fatty acids (22). It became of considerable interest to determine whether and how changing the quality of fat in a CD diet modifies the promoting efficacy of the diet. 

Opposing effects of certain individual fatty acids could have influenced the lack of a relationship between dietary fat and fat type with the risk of breast cancer. Well-conducted animal studies suggest that linoleic acid promotes development of mammary tumors, whereas saturated, monounsatu-rated, and trans fatty acids have little or no effect. In many cases, w-3 polyunsaturated fatty acids suppress tumor development. Conjugated linoleic acid (CLA) is the most potent anti-cancer fatty acid in that amounts of 1% or less of dietary fat can substantially inhibit the development of mammary tumors (Ip, 1997). 

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