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1.
Adv Nutr ; 6(6): 674-93, 2015 Nov.
Artículo en Inglés | MEDLINE | ID: mdl-26567193

RESUMEN

High-oleic acid soybean oil (H-OSBO) is a trait-enhanced vegetable oil containing >70% oleic acid. Developed as an alternative for trans-FA (TFA)-containing vegetable oils, H-OSBO is predicted to replace large amounts of soybean oil in the US diet. However, there is little evidence concerning the effects of H-OSBO on coronary heart disease (CHD)(6) risk factors and CHD risk. We examined and quantified the effects of substituting high-oleic acid (HO) oils for fats and oils rich in saturated FAs (SFAs), TFAs, or n-6 (ω-6) polyunsaturated FAs (PUFAs) on blood lipids in controlled clinical trials. Searches of online databases through June 2014 were used to select studies that defined subject characteristics; described control and intervention diets; substituted HO oils compositionally similar to H-OSBO (i.e., ≥70% oleic acid) for equivalent amounts of oils high in SFAs, TFAs, or n-6 PUFAs for ≥3 wk; and reported changes in blood lipids. Studies that replaced saturated fats or oils with HO oils showed significant reductions in total cholesterol (TC), LDL cholesterol, and apolipoprotein B (apoB) (P < 0.05; mean percentage of change: -8.0%, -10.9%, -7.9%, respectively), whereas most showed no changes in HDL cholesterol, triglycerides (TGs), the ratio of TC to HDL cholesterol (TC:HDL cholesterol), and apolipoprotein A-1 (apoA-1). Replacing TFA-containing oil sources with HO oils showed significant reductions in TC, LDL cholesterol, apoB, TGs, TC:HDL cholesterol and increased HDL cholesterol and apoA-1 (mean percentage of change: -5.7%, -9.2%, -7.3%, -11.7%, -12.1%, 5.6%, 3.7%, respectively; P < 0.05). In most studies that replaced oils high in n-6 PUFAs with equivalent amounts of HO oils, TC, LDL cholesterol, TGs, HDL cholesterol, apoA-1, and TC:HDL cholesterol did not change. These findings suggest that replacing fats and oils high in SFAs or TFAs with either H-OSBO or oils high in n-6 PUFAs would have favorable and comparable effects on plasma lipid risk factors and overall CHD risk.


Asunto(s)
Enfermedades Cardiovasculares/sangre , Grasas de la Dieta/administración & dosificación , Lípidos/sangre , Ácido Oléico/administración & dosificación , Aceite de Soja/química , Adulto , Anciano , Apolipoproteínas B/sangre , Colesterol/sangre , HDL-Colesterol/sangre , LDL-Colesterol/sangre , Grasas Insaturadas en la Dieta/administración & dosificación , Ácidos Grasos Omega-6/administración & dosificación , Femenino , Humanos , Masculino , Persona de Mediana Edad , Factores de Riesgo , Aceite de Soja/administración & dosificación , Triglicéridos/sangre
2.
Nutr J ; 12: 116, 2013 Aug 08.
Artículo en Inglés | MEDLINE | ID: mdl-23927718

RESUMEN

BACKGROUND: The risk of chronic disease cannot be predicted simply by the content of a single nutrient in a food or food group in the diet. The contribution of food sources of calories, added sugars and saturated fat (SFA) to intakes of dietary fiber and micronutrients of public health importance is also relevant to understanding the overall dietary impact of these foods. OBJECTIVE: Identify the top food sources of calories, added sugars and SFA in the U.S. diet and quantify their contribution to fiber and micronutrient intakes. METHODS: Single 24-hour dietary recalls (Day 1) collected from participants ≥2 years (n = 16,822) of the What We Eat in America, National Health and Nutrition Examination Survey (WWEIA/NHANES 2003-2006) were analyzed. All analyses included sample weights to account for the survey design. Calorie and nutrient intakes from foods included contributions from disaggregated food mixtures and tabulated by rank order. RESULTS: No one food category contributes more than 7.2% of calories to the overall U.S. diet, but half of the top 10 contribute 10% or more of total dietary fiber and micronutrients. Three of the top 10 sources of calories and SFA (beef, milk and cheese) contribute 46.3% of the calcium, 49.5% of the vitamin D, 42.3% of the vitamin B12 as well as other essential nutrients to the American diet. On the other hand, foods categorized as desserts, snacks, or beverages, contribute 13.6% of total calories, 83% of added sugar intake, and provide little or no nutritional value. Including food components of disaggregated recipes more accurately estimated the contribution of foods like beef, milk or cheese to overall nutrient intake compared to "as consumed" food categorizations. CONCLUSIONS: Some food sources of calories, added sugars and SFA make major contributions to American dietary fiber and micronutrient intakes. Dietary modifications targeting reductions in calories, added sugar, or SFA need to take these key micronutrient sources into account so as not to have the unintended consequence of lowering overall dietary quality.


Asunto(s)
Carbohidratos/administración & dosificación , Dieta Occidental , Ingestión de Energía , Ácidos Grasos/administración & dosificación , Conducta Alimentaria , Encuestas Nutricionales , Bebidas , Productos Lácteos , Fibras de la Dieta/administración & dosificación , Humanos , Micronutrientes/administración & dosificación , Valor Nutritivo , Estados Unidos
3.
Adv Nutr ; 3(3): 266-85, 2012 May 01.
Artículo en Inglés | MEDLINE | ID: mdl-22585901

RESUMEN

Although evidence has linked the consumption of saturated fat (SF) to increased LDL levels and an increased risk of the development of cardiovascular disease (CVD), recent findings have indicated that the link between CVD and SF may be less straightforward than originally thought. This may be due to the fact that some food sources high in SF contain an array of saturated and unsaturated fatty acids, each of which may differentially affect lipoprotein metabolism, as well as contribute significant amounts of other nutrients, which may alter CVD risk. The purpose of this review is to examine the published research on the relationship between milk fat containing dairy foods and cardiovascular health. The findings indicate that the majority of observational studies have failed to find an association between the intake of dairy products and increased risk of CVD, coronary heart disease, and stroke, regardless of milk fat levels. Results from short-term intervention studies on CVD biomarkers have indicated that a diet higher in SF from whole milk and butter increases LDL cholesterol when substituted for carbohydrates or unsaturated fatty acids; however, they may also increase HDL and therefore might not affect or even lower the total cholesterol:HDL cholesterol ratio. The results from the review also indicate that cheese intake lowers LDL cholesterol compared with butter of equal milk fat content. In addition, the review highlights some significant gaps in the research surrounding the effects of full-fat dairy on CVD outcomes, pointing to the need for long-term intervention studies.


Asunto(s)
Enfermedades Cardiovasculares/fisiopatología , Productos Lácteos/análisis , Grasas de la Dieta/administración & dosificación , Leche/química , Animales , Biomarcadores/sangre , Mantequilla/análisis , Enfermedades Cardiovasculares/etiología , Queso/análisis , HDL-Colesterol/sangre , LDL-Colesterol/sangre , Dieta , Grasas de la Dieta/efectos adversos , Ácidos Grasos/administración & dosificación , Ácidos Grasos Insaturados/administración & dosificación , Humanos , Metaanálisis como Asunto , Ensayos Clínicos Controlados Aleatorios como Asunto , Factores de Riesgo
4.
J Am Coll Nutr ; 27(1): 44-50, 2008 Feb.
Artículo en Inglés | MEDLINE | ID: mdl-18460480

RESUMEN

OBJECTIVE: Adequate dietary potassium intake is associated with a reduced risk of cardiovascular and other chronic diseases. The Dietary Guidelines for Americans 2005 identifies milk and milk products as a major contributor of dietary potassium and lists dairy products, along with fruits and vegetables, as food groups to encourage. This paper further examines the impact of dairy consumption on the potassium intake of the United States (US) population. METHODS: Using data from the National Health and Nutrition Examination Survey (NHANES) 1999-2002 we determined potassium intakes for various age groups of individuals who met the recommended number of dairy servings compared to those who did not. We also examined the impact of dairy servings consumed on mean and median potassium intakes and compared intakes to the age-appropriate Adequate Intakes (AI). RESULTS: For all age groups, mean and median potassium intakes did not meet the respective AI. Mean potassium intakes were significantly greater in those subjects who met dairy intake recommendations compared to those who did not for all age groups. Mean and median potassium intakes increased with increasing dairy intake but were below current intake recommendations for all age groups analyzed. For adults age 19 to 50, 16.1% consumed the recommended number of dairy servings per day. For those 51 and older, 10.7% met current dairy intake recommendations. CONCLUSIONS: Consumption of dairy products is below current recommendations which contributes in part to suboptimal dietary potassium intakes among a large proportion of the US population. Since adequate potassium intake is associated with decreased risk of chronic disease, consumption of a variety of potassium-rich foods, including fruits, vegetables and low-fat and fat free dairy products, should continue to be encouraged.


Asunto(s)
Productos Lácteos/análisis , Política Nutricional , Necesidades Nutricionales , Potasio en la Dieta/administración & dosificación , Adolescente , Adulto , Distribución por Edad , Enfermedades Cardiovasculares/prevención & control , Niño , Preescolar , Femenino , Humanos , Masculino , Persona de Mediana Edad , Encuestas Nutricionales , Fenómenos Fisiológicos de la Nutrición , Deficiencia de Potasio/prevención & control , Distribución por Sexo , Estados Unidos
5.
J Am Diet Assoc ; 107(2): 256-64, 2007 Feb.
Artículo en Inglés | MEDLINE | ID: mdl-17258962

RESUMEN

OBJECTIVE: To establish the first baseline of dairy and related nutrient intake in African Americans, an at-risk population of public health concern in the United States. To document dairy consumption in African Americans by age and sex during 1994-1998 and 1999-2000 and compare it with concomitant dairy, calcium, and related nutrient intakes in non-African-American adults and children. DESIGN: Duplicate and single 24-hour recalls were analyzed to determine dietary intake during the Continuing Survey of Food Intakes by Individuals 1994-1996, 1998 (CSFII), and the National Health and Nutrition Examination Survey 1999-2000 (NHANES), respectively. SUBJECTS: African Americans and non-African Americans of all ages who participated in CSFII 1994-1996, 1998, and in NHANES 1999-2000; both surveys are a stratified random sample of the total civilian, noninstitutionalized US population. STATISTICAL ANALYSIS: Dairy food and nutrient intake per day were quantified according to age, sex, and ethnicity/race from CSFII 1994-1996, 1998, and NHANES 1999-2000. For NHANES, mean intakes from 1-day food records were sample-weighted, and standard errors estimated by the Taylor linearization method of SUDAAN (version 9.0, 2004, RTI International, Research Triangle Park, NC). Usual daily intakes of calcium, magnesium, and phosphorus were based on 2-day intake data from CSFII 1994-1996, 1998, and calculated using Software for Intake Distribution from Iowa State University. The percentage of individuals categorized as not meeting the Estimated Average Requirement for magnesium and phosphorus were calculated in the same way. RESULTS: CSFII 1994-1996, 1998, and NHANES 1999-2000 data both show that African Americans in all age groups consume fewer mean servings per day of total dairy, milk, cheese, and yogurt than non-African Americans, and have lower mean intakes of calcium, magnesium, and phosphorus. Significant differences were seen for men and women. CONCLUSIONS: In this analysis, young African-American women did not meet Dietary Reference Intakes for phosphorus, and all African Americans did not meet Dietary Reference Intakes for calcium and magnesium. African Americans in all age groups did not meet dairy recommendations from the 2005 US Dietary Guidelines and the 2004 National Medical Association Consensus Report on the role of dairy and dairy nutrients in the diet of African Americans.


Asunto(s)
Negro o Afroamericano/estadística & datos numéricos , Productos Lácteos/estadística & datos numéricos , Encuestas sobre Dietas , Dieta/normas , Política Nutricional , Necesidades Nutricionales , Adolescente , Adulto , Distribución por Edad , Calcio de la Dieta/administración & dosificación , Niño , Preescolar , Femenino , Humanos , Magnesio/administración & dosificación , Masculino , Persona de Mediana Edad , Evaluación Nutricional , Fenómenos Fisiológicos de la Nutrición , Fósforo Dietético/administración & dosificación , Distribución por Sexo , Estados Unidos
6.
Curr Atheroscler Rep ; 6(6): 468-76, 2004 Nov.
Artículo en Inglés | MEDLINE | ID: mdl-15485593

RESUMEN

The role of dietary lipids in the etiology of coronary heart disease (CHD) continues to evolve as we gain a better understanding of the metabolic effects of individual fatty acids and their impact on surrogate markers of risk. A recent meta-analysis of 60 human studies suggests that for each 1% energy replacement of carbohydrates in the diet with saturated fat or trans fat, serum low-density lipoprotein cholesterol concentrations increase by 0.032 (1.23 mg/dL) and 0.04 mmol/L (1.54 mg/dL), respectively. Current dietary recommendations to keep saturated fat and trans fat intake as low as possible, and to increase the intake of cis mono-unsaturated and polyunsaturated fatty acids, as well as growing recognition of these recommendations by consumers and food regulatory agencies in the United States, have been major driving forces for the edible oil industry and food manufacturers to develop alternative fats and oils with nutritionally improved fatty acid compositions. As solutions for use of trans fatty acids are being sought, oilseeds with modified fatty acid compositions are being viewed as a means to provide such solutions. Additionally, oilseeds with modified fatty acid composition, such as enhanced content of long-chain omega-3 fatty acids or conjugated linoleic acid, have been developed as a way to increase delivery of these fatty acids directly into the food supply or indirectly as use for feed ingredients for livestock. New processing technologies are being utilized around the world to create dietary fats and oils with specific physiologic functions relevant to risk factors for cardiovascular disease.


Asunto(s)
Enfermedades Cardiovasculares/prevención & control , Grasas de la Dieta/metabolismo , Tecnología de Alimentos , Grasas de la Dieta/análisis , Grasas/química , Manipulación de Alimentos , Alimentos Modificados Genéticamente , Alimentos Especializados , Humanos
7.
J Am Coll Nutr ; 23(6): 651-9, 2004 Dec.
Artículo en Inglés | MEDLINE | ID: mdl-15637213

RESUMEN

BACKGROUND: Many Americans are not getting the recommended amounts of calcium in their diet. Since dairy foods provide most of the calcium in the diet, the number of recommended servings of dairy products may need to be revised. OBJECTIVE: 1. To determine the calcium intake of various age groups that met or exceeded the intake of dairy products recommended by the Food Guide Pyramid (FGP). 2. To determine the optimal level of dairy consumption that ensures a low prevalence of inadequate calcium (Ca) intake by Americans. METHODS: Using data from the Continuing Survey of Food Intake by Individuals, 1994-96, 1998, (CSFII) and the National Health and Nutrition Examination Survey, 1999-2000 (NHANES) we determined the calcium intake in individuals who met the recommended daily dairy servings as well as the minimum number of dairy servings required for the mean Ca intake of various age groups to exceed their respective Adequate Intakes (AI). RESULTS: Objective 1: Meeting or exceeding the FGP dairy recommendation led to calcium intakes that met recommended levels. However, very few individuals in all age groups met or exceeded the number of dairy servings recommended by FGP. Objective 2: Results indicated that in children 2-8 yrs, 2 dairy servings/d were required for the mean Ca intake (835 +/- 72 and 822 +/- 68 mg/d, in CSFII and NHANES IV, respectively) to exceed the AI. In children 9-18 yrs, 4 dairy servings/d) were required for the mean Ca intake of the group (1540 +/- 93 and 1518 +/- 86 mg/d) to exceed the AI. Similar data were observed in adults 19+ yrs, e.g., in adults 51+ yrs, 3 dairy servings/d were required for the mean Ca intake of the group (1241 +/- 53 and 1217 +/- 53 mg/d) to exceed the AI. CONCLUSION: Groups that met or exceeded the FGP dairy recommendations were more likely to have a mean calcium intake above the AI but had an average intake of about one serving higher than current recommendations. In individuals 9 yrs and older, 3-4 servings of dairy products are needed to meet or exceed the Ca AI and to ensure a low prevalence of inadequate Ca intake.


Asunto(s)
Calcio de la Dieta/administración & dosificación , Calcio/deficiencia , Trastornos Nutricionales/prevención & control , Política Nutricional , Fenómenos Fisiológicos de la Nutrición , Adolescente , Adulto , Factores de Edad , Niño , Preescolar , Productos Lácteos , Femenino , Humanos , Masculino , Persona de Mediana Edad , Encuestas Nutricionales , Necesidades Nutricionales , Prevalencia , Estados Unidos
8.
Obes Res ; 11(3): 387-94, 2003 Mar.
Artículo en Inglés | MEDLINE | ID: mdl-12634435

RESUMEN

OBJECTIVE: This study investigated which aspect of energy balance was responsible for the decrease in body fat content of rats fed a high-calcium, high-dairy protein diet. RESEARCH METHODS AND PROCEDURES: Male Wistar rats were fed a control diet (25% kcal fat, 14% kcal protein from casein, 0.4% by weight calcium) or high-calcium diet (25% kcal fat, 7% kcal protein from nonfat dry milk, 7% kcal protein from casein, 2.4% calcium) for 85 days. Body weights, digestible energy intakes, energy expenditures, rectal temperatures, body composition, and serum glucose, insulin, free fatty acids, triglycerides, and 1,25-dihydroxyvitamin D were measured. RESULTS: Rats fed high-calcium diet gained significantly less weight than controls and had 29% less carcass fat. Gross energy intake was not significantly different between groups, but digestible energy was 90% of gross energy in the high-calcium diet compared with 94% in the control diet because of increased fecal excretion of dietary lipid. The difference in digestible energy intake accounted for differences in carcass energy. Body temperatures and energy expenditures of the rats were not different. The high-calcium diet reduced serum triglycerides by 23% and serum 1,25-dihydroxyvitamin D by 86%. DISCUSSION: These results confirm that a high-calcium diet decreases body weight and fat content due to a lower digestible energy intake caused by increased fecal lipid and a nonsignificant reduction in gross energy intake.


Asunto(s)
Tejido Adiposo , Composición Corporal , Calcitriol/sangre , Calcio de la Dieta/administración & dosificación , Digestión , Tejido Adiposo/anatomía & histología , Animales , Glucemia/análisis , Peso Corporal , Caseínas/administración & dosificación , Grasas de la Dieta/administración & dosificación , Ingestión de Energía , Ácidos Grasos no Esterificados/sangre , Heces/química , Insulina/sangre , Lípidos/análisis , Hígado/anatomía & histología , Masculino , Leche , Tamaño de los Órganos , Ratas , Ratas Wistar , Triglicéridos/sangre
9.
J Agric Food Chem ; 50(17): 4974-5, 2002 Aug 14.
Artículo en Inglés | MEDLINE | ID: mdl-12166992

RESUMEN

Calcium absorption from fumarate salts (calcium fumarate and calcium malate fumarate), which have recently been considered for use as sources for food and beverage enrichment, was compared to that from calcium citrate malate, calcium citrate, and calcium carbonate. Salts were instrinsically labeled with 45Ca and orally administered to Sprague-Dawley rats. Fractional absorption of calcium from each salt was determined using the femur uptake model. Fractional absorption from the five salts (0.30-0.27) was not significantly different (p > 0.05). Thus, when measured in the rat model, calcium from calcium fumarate and calcium malate fumarate is absorbed equally well as compared to other salts, which are common calcium sources in many foods, beverages, and supplements.


Asunto(s)
Calcio/farmacocinética , Fumaratos/farmacocinética , Malatos/farmacocinética , Absorción , Animales , Disponibilidad Biológica , Calcio/administración & dosificación , Radioisótopos de Calcio , Suplementos Dietéticos , Masculino , Ratas , Ratas Sprague-Dawley
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