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Diepenbroek, Charlene, Leslie Eggels, Mariëtte T. Ackermans, Eric Fliers, Andries Kalsbeek, Mireille J. Serlie und Susanne E. la Fleur. „Differential effects of hypercaloric choice diets on insulin sensitivity in rats“. Journal of Endocrinology 232, Nr. 1 (Januar 2017): 49–57. http://dx.doi.org/10.1530/joe-16-0265.
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We showed previously that rats on a free-choice high-fat, high-sugar (fcHFHS) diet become rapidly obese and develop glucose intolerance within a week. Interestingly, neither rats on a free-choice high-fat diet (fcHF), although equally obese and hyperphagic, nor rats on a free-choice high-sugar (fcHS) diet consuming more sugar water, develop glucose intolerance. Here, we investigate whether changes in insulin sensitivity contribute to the observed glucose intolerance and whether this is related to consumption of saturated fat and/or sugar water. Rats received either a fcHFHS, fcHF, fcHS or chow diet for one week. We performed a hyperinsulinemic–euglycemic clamp with stable isotope dilution to measure endogenous glucose production (EGP; hepatic insulin sensitivity) and glucose disappearance (Rd; peripheral insulin sensitivity). Rats on all free-choice diets were hyperphagic, but only fcHFHS-fed rats showed significantly increased adiposity. EGP suppression by hyperinsulinemia in fcHF-fed and fcHFHS-fed rats was significantly decreased compared with chow-fed rats. One week fcHFHS diet also significantly decreased Rd. Neither EGP suppression nor Rd was affected in fcHS-fed rats. Our results imply that, short-term fat feeding impaired hepatic insulin sensitivity, whereas short-term consumption of both saturated fat and sugar water impaired hepatic and peripheral insulin sensitivity. The latter likely contributed to glucose intolerance observed previously. In contrast, overconsumption of only sugar water affected insulin sensitivity slightly, but not significantly, in spite of similar adiposity as fcHF-fed rats and higher sugar intake compared with fcHFHS-fed rats. These data imply that the palatable component consumed plays a role in the development of site-specific insulin sensitivity.
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Pickering, Chris, Johan Alsiö, Anna-Lena Hulting und Helgi B. Schiöth. „Withdrawal from free-choice high-fat high-sugar diet induces craving only in obesity-prone animals“. Psychopharmacology 204, Nr. 3 (11.02.2009): 431–43. http://dx.doi.org/10.1007/s00213-009-1474-y.
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la Fleur, S. E., A. J. van Rozen, M. C. M. Luijendijk, F. Groeneweg und R. A. H. Adan. „A free-choice high-fat high-sugar diet induces changes in arcuate neuropeptide expression that support hyperphagia“. International Journal of Obesity 34, Nr. 3 (22.12.2009): 537–46. http://dx.doi.org/10.1038/ijo.2009.257.
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Ahmed, Hijab, Johanna L. Hannan, John W. Apolzan, Oluwatobiloba Osikoya, Spencer C. Cushen, Steven A. Romero und Styliani Goulopoulou. „A free-choice high-fat, high-sucrose diet induces hyperphagia, obesity, and cardiovascular dysfunction in female cycling and pregnant rats“. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 316, Nr. 5 (01.05.2019): R472—R485. http://dx.doi.org/10.1152/ajpregu.00391.2018.
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The main objective of these studies was to characterize metabolic, body composition, and cardiovascular responses to a free-choice high-fat, high-sucrose diet in female cycling and pregnant rats. In the nonpregnant state, female Sprague-Dawley rats offered a 3-wk free-choice high-fat, high-sucrose diet had greater energy intake, adiposity, serum leptin, and triglyceride concentrations compared with rats fed with standard chow and developed glucose intolerance. In addition, choice-diet-fed rats had larger cardiac ventricular weights, smaller kidney and pancreas weights, and higher blood pressure than chow-fed rats, but they did not exhibit resistance artery endothelial dysfunction. When the free-choice diet continued throughout pregnancy, rats remained hyperphagic, hyperleptinemic, and obese. Choice pregnant rats exhibited uterine artery endothelial dysfunction and had smaller fetuses compared with chow pregnant rats. Pregnancy normalized mean arterial blood pressure and pancreas weights in choice rats. These studies are the first to provide a comprehensive evaluation of free-choice high-fat, high-sucrose diet on metabolic and cardiovascular functions in female rats, extending the previous studies in males to female cycling and pregnant rodents. Free-choice diet may provide a new model of preconceptual maternal obesity to study the role of increased energy intake, individual food components, and preexisting maternal obesity on maternal and offspring physiological responses during pregnancy and after birth.
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Joshi, Anil, Fanny Faivre, Susanne Eva la Fleur und Michel Barrot. „Midbrain and Lateral Nucleus Accumbens Dopamine Depletion Affects Free-choice High-fat high-sugar Diet Preference in Male Rats“. Neuroscience 467 (Juli 2021): 171–84. http://dx.doi.org/10.1016/j.neuroscience.2021.05.022.
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Blancas-Velazquez, Aurea, Susanne E. la Fleur und Jorge Mendoza. „Effects of a free-choice high-fat high-sugar diet on brain PER2 and BMAL1 protein expression in mice“. Appetite 117 (Oktober 2017): 263–69. http://dx.doi.org/10.1016/j.appet.2017.07.002.
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La Fleur, S. E., M. C. M. Luijendijk, M. A. D. Brans, E. M. van der Zwaal, J. K. van den Heuvel, C. Diepenbroek, A. Kalsbeek und R. A. H. Adan. „The importance of choice for the obesogenic properties of a high-fat high-sugar diet“. Appetite 54, Nr. 3 (Juni 2010): 654. http://dx.doi.org/10.1016/j.appet.2010.04.104.
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Steele, Catherine C., Jesseca R. A. Pirkle und Kimberly Kirkpatrick. „Diet-induced impulsivity: Effects of a high-fat and a high-sugar diet on impulsive choice in rats“. PLOS ONE 12, Nr. 6 (29.06.2017): e0180510. http://dx.doi.org/10.1371/journal.pone.0180510.
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la Fleur, S. E., M. C. M. Luijendijk, E. M. van der Zwaal, M. A. D. Brans und R. A. H. Adan. „The snacking rat as model of human obesity: effects of a free-choice high-fat high-sugar diet on meal patterns“. International Journal of Obesity 38, Nr. 5 (27.08.2013): 643–49. http://dx.doi.org/10.1038/ijo.2013.159.
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Shapiro, Alexandra, Nihal Tümer, Yongxin Gao, Kit-Yan Cheng und Philip J. Scarpace. „Prevention and reversal of diet-induced leptin resistance with a sugar-free diet despite high fat content“. British Journal of Nutrition 106, Nr. 3 (22.03.2011): 390–97. http://dx.doi.org/10.1017/s000711451100033x.
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Chronic consumption of a Western-type diet, containing both elevated sugar and fat, results in leptin resistance. We hypothesised that fructose, as part of the sugar component of Western-type diets, is one causative ingredient in the development of leptin resistance and that removal of this component will prevent leptin resistance despite high fat (HF) content. We fed rats a sugar-free (SF), 30 % HF (SF/HF) diet or a 40 % high-fructose (HFr), 30 % HF (HFr/HF) diet for 134 d. The HFr/HF diet resulted in impaired anorexic and body-weight responses to both peripherally (0·6 mg/kg, assessed on day 65 of the diet) and centrally (1·5 μg/d, assessed on days 129–134) administered leptin, whereas SF/HF-fed rats were fully leptin responsive. At day 70, half the HFr/HF-fed animals were switched to the SF/HF diet, reversing the leptin resistance (assessed 18 d after the diet switch). The HFr/HF diet elevated serum leptin and reduced adiponectin, and levels were restored abruptly at day 3 after switching to the SF/HF diet. These data demonstrate that a diet containing both HFr and fat leads to leptin resistance, while an isoenergetic SF/HF diet does not. Moreover, removal of fructose from this diet reverses the leptin resistance and the elevated leptin, suggesting a cause-and-effect relationship. These data suggest that fructose is the bioactive component of a HF/high-sugar diet that is essential for the induction of leptin resistance.
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la Fleur, S. E., M. C. M. Luijendijk, A. J. van Rozen, A. Kalsbeek und R. A. H. Adan. „A free-choice high-fat high-sugar diet induces glucose intolerance and insulin unresponsiveness to a glucose load not explained by obesity“. International Journal of Obesity 35, Nr. 4 (17.08.2010): 595–604. http://dx.doi.org/10.1038/ijo.2010.164.
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Myers, Kevin P. „Sensory-specific satiety is intact in rats made obese on a high-fat high-sugar choice diet“. Appetite 112 (Mai 2017): 196–200. http://dx.doi.org/10.1016/j.appet.2017.01.013.
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Zhou, Xiaoling, Xin Li, Tingting Wei, Ying Xu, Yunyuan Mao und Chen Lei. „Exploratory Study on Expression of Fatty Tissue in Gestational Diabetes Mouse“. Evidence-Based Complementary and Alternative Medicine 2021 (05.10.2021): 1–11. http://dx.doi.org/10.1155/2021/6813147.
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Objective. To investigate the changes of UCP1 protein in brown fat by establishing a model of gestational diabetes mellitus through intervention of high fat and carbohydrate diet. To explore the changes of UCP1 protein in brown fat in gestational diabetic mice, and analyze the characteristics of abnormal glucose metabolism in gestational diabetic mice and its relationship with changes in adipocyte morphology and insulin resistance. Methods. Eighty C57BL/6J pregnant mice were randomly divided into a normal control group and a high-fat and high-sugar feeding group. The normal control group was fed a normal diet, while the high-fat and high-sugar group was fed a high-fat and high-sugar diet to establish a gestational diabetes mellitus (GDM) model. On the pregnancy days 0, 10, and 18, the weight and fasting glucose were measured. On the pregnancy day 18, the triglycerides (TG), the total cholesterol (TC), free fatty acid (FFA), insulin levels, and insulin resistance index (HOMA-IR) were measured or calculated. At the same time, brown fat UCP1 protein of the two groups of pregnant mice were measured using Western blot Observed the Adipose tissue pathological changes by staining HE. The adipocyte was observed, and the correlation was analyzed. Results. Twenty-one pregnant mice reach the level of gestational diabetes diagnosis (FBG ≥ 5.1 mmol/L) in the high-fat and high-sugar diet group. On the pregnancy day 10 and 18, the fasting plasma glucose and the body weight significantly increased ( P < 0.05 ). The total cholesterol, triglycerides, free fatty acid, insulin level, and insulin resistance index of the GDM group were also higher compared with that of the control group ( P < 0.05 ). The adipocyte size significantly increased in the GDM mice. TG, TC, FFA, and body weight at 18 days of gestation were significantly correlated with HOMA-IR and single-adipocyte area in the GDM mice. HOMA-IR was significantly correlated with a single-adipocyte area. Compared with the normal control group, the UCP1 proteins of GDM mice decreased significantly and negatively correlated with body weight increase. Conclusion. Feeding C57BL/6J pregnant mice with high fat and high sugar to establish a gestational diabetes mouse model has good stability and is similar to human gestational diabetes. The reduction of brown fat UCP1 protein in GDM mice has a certain correlation with obesity tendency and obvious insulin resistance.
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González, María Purificación, Catalina Ballestero-Fernández, Violeta Fajardo, María Achón, Ángela García-González, Elena Alonso-Aperte und Natalia Úbeda. „Gluten-Free Product Contribution to Energy and Macronutrient Intakes in Spanish Children and Adolescents with Celiac Disease“. Foods 11, Nr. 23 (24.11.2022): 3790. http://dx.doi.org/10.3390/foods11233790.
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Gluten-free products (GFP) are a good choice for the replacement of cereals when following a gluten-free diet due to celiac disease (CD). However, commercial GFP are made with highly refined flours and may contain more fat, sugar, and salt, and less fiber and micronutrients than gluten-containing analogues, thus challenging the nutritional adequacy of the diet. The aim of this study is to assess the contribution of GFP to the diets of children and adolescents with CD. Food intakes were assessed in a cross-sectional study on 70 children and adolescents with CD (aged four to 18, 50% females), using three 24-h dietary records. GFP consumption reached 165 g a day and comprised mostly bread and fine bakery ware, followed by pasta. GFP contributed with a high percentage (>25%) to total energy, carbohydrates, fiber, and salt daily intakes and, to a lesser extent (<20%), to fat (including saturated fat), sugars and protein. Contribution of homemade products was testimonial. GFP contribution to total energy intake is significant and, consequently, relevant to the nutritional adequacy of the diet. Children and adolescents with CD could benefit from fat, saturated fat, and salt reduction, and fiber enrichment of processed GFP.
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Bayrasheva, V. K., I. Y. Pchelin, A. E. Egorova, V. N. Vasilkova und O. V. Kornyushin. „EXPERIMENTAL MODELS OF ALIMENTARY OBESITY IN RATS“. Juvenis Scientia, Nr. 9-10 (2019): 8–13. http://dx.doi.org/10.32415/jscientia.2019.09-10.02.
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Among existing genetic and non-genetic models of obesity, the most widely used are the models of diet-induced obesity in rodents due to their relatively easy reproducibility and similarities to human pathogenesis of obesity. Within this review, we provide the analysis of diet-induced obesity models in rats, highlight attractive strengths as well as disadvantages of high-fat diets, fat or sugar choice diets, “cafeteria diets”, and “western diet”. Potential obesogenic mechanisms of the discussed models are analyzed. The directions of further studies required for an increase in reproducibility of experimental diet-induced obesity are proposed.
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Upadhyay, Aman, Layla Al-Nakkash und Tom L. Broderick. „Effects of Exercise Training on Renal Carnitine Biosynthesis and Uptake in the High-Fat and High-Sugar-Fed Mouse“. Molecules 25, Nr. 9 (30.04.2020): 2100. http://dx.doi.org/10.3390/molecules25092100.
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(1) Background: Diet-induced obesity inhibits hepatic carnitine biosynthesis. Herein, the effects of high-fat (HF) and high-sugar (HFHS) feeding and exercise training (ET) on renal carnitine biosynthesis and uptake were determined. (2) Methods: Male C57BL/6J mice were assigned to the following groups: lean control (standard chow), HFHS diet, and HFHS diet with ET. ET consisted of 150 min of treadmill running per week for 12 weeks. Protein levels of γ-butyrobetaine hydroxylase (γ-BBH) and organic cation transporter-2 (OCTN2) were measured as markers of biosynthesis and uptake, respectively. (3) Results: HFHS feeding induced an obese diabetic state with accompanying hypocarnitinemia, reflected by decreased free carnitine levels in plasma and kidney. This hypocarnitinemia was associated with decreased γ-BBH (~30%) and increased OCTN2 levels (~50%). ET failed to improve the obesity and hyperglycemia, but improved insulin levels and prevented the hypocarnitinemia. ET increased protein levels of γ-BBH, whereas levels of OCTN2 were decreased. Peroxisome proliferator-activated receptor-alpha content was not changed by the HFHS diet or ET. (4) Conclusions: Our results indicate that ET prevents the hypocarnitinemia induced by HFHS feeding by increasing carnitine biosynthesis in kidney. Increased expression of OCTN2 with HFHS feeding suggests that renal uptake was stimulated to prevent carnitine loss.
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Rijnsburger, M., U. A. Unmehopa, L. Eggels, M. J. Serlie und S. E. la Fleur. „One-week exposure to a free-choice high-fat high-sugar diet does not disrupt blood–brain barrier permeability in fed or overnight fasted rats“. Nutritional Neuroscience 22, Nr. 8 (29.12.2017): 541–50. http://dx.doi.org/10.1080/1028415x.2017.1418727.
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Zaki, Hasan, und Shahanshah Khan. „High-sugar diet predisposes colitis via promoting mucus degrading bacteria in the gut“. Journal of Immunology 206, Nr. 1_Supplement (01.05.2021): 113.09. http://dx.doi.org/10.4049/jimmunol.206.supp.113.09.
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Abstract The Western diet characterized by high fat and high sugar is considered a risk factor for many inflammatory disorders including colitis. However, the impact of dietary sugars, such as glucose, fructose, and sucrose, on colitis remains poorly understood. We, therefore, investigated the role of dietary simple sugars in colitis using dextran sulfate sodium (DSS) and Il10−/− mice models. We fed WT mice with high sugar in drinking water or diet, followed by administration of 2.5% DSS plus high-sugar diet. Sugar-fed wild-type mice showed extreme sensitivity to DSS-induced colitis. Consistently, Il10−/− mice spontaneously developed severe colitis with the consumption of high sugar. To understand the underlying mechanism of detrimental effect of dietary sugar on colitis, we measured pathophysiological changes in the healthy gut. Interestingly, while there was no induction of cell death, inflammatory mediators, and activation of inflammatory pathways, gut microbiota composition was significantly altered in sugar-fed healthy mice. Notably, the abundance of mucus degrading bacteria Akkermansia muciniphila and Bacteroides fragilis was increased. Consistently, bacteria-derived mucolytic enzymes were enriched and the colonic mucus layers were eroded in sugar-fed mice. Furthermore, germ-free mice colonized with microbiota from sugar-treated mice showed higher abundance of mucus degrading bacteria and increased colitis susceptibility. By demonstrating the complex interplay between high-sugar diet, gut microbiota composition, and intestinal mucus barrier, this study, therefore, elucidates a novel mechanism of colitis pathogenesis.
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Godfrey, Victoria, und Hasan Zaki. „P162 CRITICAL ROLES OF DIETARY SIMPLE SUGARS IN COLITIS PATHOGENESIS“. Inflammatory Bowel Diseases 26, Supplement_1 (Januar 2020): S39—S40. http://dx.doi.org/10.1093/ibd/zaa010.101.
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Abstract The incidence of inflammatory bowel disease (IBD) is strikingly high in Western countries, implicating the role of Western diet in its etiology and pathogenesis. Western diet is characterized by high fat, low fiber, and high sugar. Despite clinical evidence of an association between high sugar diet and IBD susceptibility, the precise role of dietary simple sugars such as glucose, fructose, and sucrose in colitis pathogenesis is unknown. Using dextran sodium sulfate (DSS) and IL10-deficient mouse models of colitis, we studied the effect of simple sugars in colitis susceptibility. Mice were given high glucose, fructose or sucrose in their drinking water or left untreated before and during colitis induced by DSS. Sugar-fed mice exhibited increased colitis susceptibility evidenced by higher body weight loss, diarrhea, rectal bleeding, and severe histopathological changes in the colon as compared to those of sugar-untreated colitic mice. Pre-colitis dietary habit of sugar consumption was critical since sugar pretreated mice were susceptible to DSS-induced colitis even without high sugar diet intake during DSS administration. Consistent with these findings, there were higher incidence of spontaneous colitis development in Il10-/- mice following consumption of high sugar. To understand the underlying mechanism, we evaluated the effect of high sugar diet on intestinal epithelial cell death, inflammation, epithelial barrier permeability, and gut microbiota composition in healthy mice. We did not observe any major pathological changes and apoptosis in the colon of sugar-fed mice. Inflammatory responses, activation of inflammatory signaling pathways, and the expression of tight junction proteins were comparable between control and sugar-fed mice. Interestingly, gut microbiota composition of sugar-fed mice was altered as measured by 16S rRNA gene sequencing of DNA isolated from feces. Microbial species richness was reduced and relative abundance of several bacterial species was either increased or decreased in sugar-fed mice. We further confirmed that sugar-induced alteration of gut microbiota is responsible for exacerbated colitis by using antibiotics or germ-free mice. Mice receiving antibiotics during high-sugar intake did not show increased DSS-colitis susceptibility. Similarly, high-sugar diet did not induce overt colitis pathogenesis in germ-free mice. These findings demonstrate a critical role of dietary caloric sugars in the predisposition and promotion of colitis and could be implicated in the treatment and management of IBD.
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Astrup, Arne, Benjamin Buemann, Anne Flint und Anne Raben. „Low-fat diets and energy balance: how does the evidence stand in 2002?“ Proceedings of the Nutrition Society 61, Nr. 2 (Mai 2002): 299–309. http://dx.doi.org/10.1079/pns2002149.
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The role of high-fat diets in weight gain and obesity is assessed by evidence-based principles. Four meta-analyses of weight change occurring onad libitumlow-fat diets in intervention trials consistently demonstrate a highly significant weight loss of 3–4 kg in normal-weight and overweight subjects (P< 0·001). The analyses also find a dose-response relationship, i.e. the reduction in percentage energy as fat is positively associated with weight loss. Weight loss is also positively related to initial weight; a 10 % reduction in dietary fat is predicted to produce a 4–5 kg weight loss in an individual with a BMI of 30kg/m2. The non-fat macronutrient composition of the diet is also important. Whereas the glycaemic index of the carbohydrate may play a role for cardiovascular risk factors, there is so far no evidence that low-glycaemic index foods facilitate weight control. In contrast, intervention studies show that sugar in drinks is more likely to produce weight gain than solid sugar in foods. Although the evidence is weak, alcoholic beverages promote a positive energy balance, and wine may be more obesity-promoting than beer. Protein is more satiating and fhermogenic than carbohydrates, and one intervention study has shown that anad libitumlow-fat diet where carbohydrate was replaced by protein produced more weight loss after 6 months (8·1v. 5·9 kg). The evidence linking particular fatty acids to body fatness is weak. If anything, monounsaturated fat may be more fattening than polyunsaturated and saturated fats, and noad libitumdietary intervention study has shown that a normal-fat high-monounsaturated fatty acid diet is equivalent or superior to a low-fat diet in the prevention of weight gain and obesity. The evidence strongly supports the low-fat diet as the optimal choice for the prevention of weight gain and obesity, while the use of a normal-fat high-monounsaturated fatty acid diet is unsubstantiated.
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Tang, Soon Yew, Irwin Kee M. Cheah, Pei Ern Ng, Aina Hoi und Andrew M. Jenner. „Heme Consumption Reduces Hepatic Triglyceride and Fatty Acid Accumulation in a Rat Model of NAFLD Fed Westernized Diet“. ISRN Oxidative Medicine 2014 (09.01.2014): 1–7. http://dx.doi.org/10.1155/2014/659029.
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Studies have identified that serum-free hemoglobin subunits correlate positively with the severity of nonalcoholic fatty liver disease (NAFLD). However, the role of hemoglobin in the development of NAFLD remains unclear. In the present study, a rat model of NAFLD was developed, using a westernized diet high in saturated fat and refined sugar. Since a “westernized” diet is also high in red meat, we tested the effect of hemoglobin as a dietary source of heme in our model. Sprague-Dawley rats were fed ad libitum for 4 weeks either control diet (7% fat), westernized diet (WD, 18% fat + 1% cholesterol), hemoglobin diet (7% fat + 2.5% Hb), or westernized and hemoglobin diet (18% fat + 1% cholesterol + 2.5% Hb). Rats fed WD developed features of NAFLD, including insulin resistance and accumulation of liver fatty acids in the form of triglycerides, increased lipid peroxidation (F2-Isoprostanes), and liver fibrotic marker (hydroxyproline). Hemoglobin consumption significantly influenced several biomarkers of NAFLD and hepatic biochemistry, suggesting a possible interaction with diet and/or liver lipid pathways. The complex mechanisms of interaction between WD and hemoglobin in our rat model warrants further studies to examine the role of dietary heme on NAFLD.
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Lange, Klaus W., Joachim Hauser, Ivo Kaunzinger, Yukiko Nakamura, Andreas Reissmann, Ewelina Stollberg, Jianjun Guo und Shiming Li. „Chronic increase in sugar consumption and visual attention in Wistar rats“. Journal of Food Bioactives 3 (30.09.2018): 161–67. http://dx.doi.org/10.31665/jfb.2018.3159.
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High sugar consumption is known to elevate the risk of obesity and related metabolic disturbances, but far less is known about its effects on cognition, learned behavior and mental health. Experimental findings in rodents indicate that increased sugar intake can induce cognitive impairment, most consistently in regard to memory functions. Studies examining the effects of an increase in dietary sugars on attention are lacking. The present study investigated the effects on visual attention of chronic high intake of sucrose and glucose in Wistar rats. Two groups of Wistar dams and their offspring were fed either a diet high in sugar, containing a high percentage of sucrose and glucose, or a standard sucrose/glucose diet. Attention was examined using a 3-choice-serial-reactiontime task. The present results demonstrated detrimental effects of high pre- and postnatal sugar consumption on visual attention in rats. The previously demonstrated memory impairments following increased sugar consumption may be mediated, at least partly, by attentional deficits. Future studies should investigate the translational relevance of these findings in humans, particularly in regard to mental disorders such as attention deficit/hyperactivity disorder (ADHD). Emerging evidence suggests that the mechanisms underlying the behavioral impairments related to diets high in sugar and/or fat may include neuroinflammation, changes of the blood–brain barrier and altered levels of brain-derived neurotrophic factor (BDNF). The elucidation of these mechanisms requires further investigations.
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Schmidt, Kelsey, Roshonda Jones, Paige Berger, Jasmine Plows, Tanya Alderete, Jennifer Fogel, Allayee Hooman et al. „Impact of Sugar Reduction and PNPLA3 Genotype on Liver Fat, Liver Fibrosis, and Body Composition in Hispanic Youth With Obesity: A Randomized Controlled Trial“. Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 451. http://dx.doi.org/10.1093/cdn/nzab038_063.
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Abstract Objectives Pediatric Non-Alcoholic Fatty Liver Disease is prevalent among Hispanics, which may partially result from a higher frequency of the C > G polymorphism in the patatin-like phospholipase 3 (PNPLA3) gene. Our prior work showed an interaction between the GG genotype and high dietary sugar, resulting in higher liver fat. Additionally, studies show that extreme sugar depletion improves liver fat in children with obesity. This trial aimed to test whether a clinical intervention for sugar reduction versus standard diet advice in Hispanic youth differentially impacts liver fat, liver fibrosis, body weight and composition, and whether effects differed by PNPLA3 genotype. Methods Hispanic youth with obesity (n = 105; 72% GG) were randomized to a healthy eating control group or a sugar reduction group (goal, <10% of calories from free sugar) for 12 weeks. Participants continued their typical exercise regimens and incorporated their interventions into their ad libitum diet. Liver fat and fibrosis were measured by magnetic resonance imaging and elastography, and body composition by dual energy x-ray absorptiometry before and after the intervention. Results Both treatment and control groups reduced free sugar intake, with a greater reduction in the treatment group (−4.8 ± 6.5% vs. −3.0 ± 8.5%, P = 0.02). At follow-up, free sugar intake in the intervention group was 8.8 ± 5.4% of calories. In modified intent to treat analyses, there were no differential intervention effects on liver fat, liver fibrosis, body weight, body fat or fat distribution (P > 0.05). No treatment by PNPLA3 genotype interaction was observed for any endpoint (P > 0.05). While there was no significant change in fat mass in either study arm, secondary analyses revealed that participants who reduced fat mass, significantly reduced liver fat compared to those without fat mass reduction [−1.8% (−6.2, −3.4) vs. 0.3% (−1.0, 1.1), P < 0.001]. Conclusions In Hispanic Youth with obesity, a clinic-based intervention focused on sugar reduction did not affect liver fat, liver fibrosis, body weight or composition, regardless of PNPLA3 genotype. However, the reduction in sugar intake observed might not have been sufficient to shift liver fat. Further, our results suggest that reducing fat mass is essential to reducing liver fat. Funding Sources The National Institute on Minority Health and Health Disparities (MD-010358).
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Daher-Abdi, Amran, Sandra Olvera Hernández, Luis Antonio Reyes Castro, Carla Elena Mezo-González, Mikaël Croyal, Juan Antonio García-Santillán, Khadija Ouguerram, Elena Zambrano und Francisco Bolaños-Jiménez. „Maternal DHA Supplementation during Pregnancy and Lactation in the Rat Protects the Offspring against High-Calorie Diet-Induced Hepatic Steatosis“. Nutrients 13, Nr. 9 (31.08.2021): 3075. http://dx.doi.org/10.3390/nu13093075.
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Maternal supplementation during pregnancy with docosahexaenoic acid (DHA) is internationally recommended to avoid postpartum maternal depression in the mother and improve cognitive and neurological outcomes in the offspring. This study was aimed at determining whether this nutritional intervention, in the rat, protects the offspring against the development of obesity and its associated metabolic disorders. Pregnant Wistar rats received an extract of fish oil enriched in DHA (or saline (SAL) as placebo) by mouth from the beginning of gestation to the end of lactation. At weaning, pups were fed standard chow or a free-choice, high-fat, high-sugar (fc-HFHS) diet. Compared to animals fed standard chow, rats exposed to the fc-HFHS diet exhibited increased body weight, liver weight, body fat and leptin in serum independently of saline or DHA maternal supplementation. Nevertheless, maternal DHA supplementation prevented both the glucose intolerance and the rise in serum insulin resulting from consumption of the fc-HFHS diet. In addition, animals from the DHA-fc-HFHS diet group showed decreased hepatic triglyceride accumulation compared to SAL-fc-HFHS rats. The beneficial effects on glucose homeostasis declined with age in male rats. Yet, the preventive action against hepatic steatosis was still present in 6-month-old animals of both sexes and was associated with decreased hepatic expression of lipogenic genes. The results of the present work showed that maternal DHA supplementation during pregnancy programs a healthy phenotype into the offspring that was protective against the deleterious effects of an obesogenic diet.
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Melini, Valentina, und Francesca Melini. „Gluten-Free Diet: Gaps and Needs for a Healthier Diet“. Nutrients 11, Nr. 1 (15.01.2019): 170. http://dx.doi.org/10.3390/nu11010170.
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The gluten-free diet (GFD) is currently the only effective treatment in remitting the symptoms of coeliac disease (CD), a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. The diet entails the substitution of gluten-containing products with gluten-free-rendered products. However, over recent decades the nutritional profile of gluten-free (GF) food products has been increasingly questioned within the scientific community. The aim of this paper is to review the nutritional profile of gluten-free-rendered products currently available on the market, and discuss the possible relationship thereof with the nutritional status of coeliac patients on a GFD. Key inadequacies of currently available GF products are low protein content and a high fat and salt content. More adequate levels of dietary fiber and sugar than in the past have been reported. Population studies confirmed the above mentioned inadequacies. Further efforts are required to conceive adoptable interventions for product development and reformulation in order to achieve compliance with nutritional recommendations.
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Mathes, Clare M., Chanel Letourneau, Ginger D. Blonde, Carel W. le Roux und Alan C. Spector. „Roux-en-Y gastric bypass in rats progressively decreases the proportion of fat calories selected from a palatable cafeteria diet“. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 310, Nr. 10 (15.05.2016): R952—R959. http://dx.doi.org/10.1152/ajpregu.00444.2015.
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Roux-en-Y gastric bypass surgery (RYGB) decreases caloric intake in both human patients and rodent models. In long-term intake tests, rats decrease their preference for fat and/or sugar after RYGB, and patients may have similar changes in food selection. Here we evaluated the impact of RYGB on intake during a “cafeteria”-style presentation of foods to assess if rats would lower the percentage of calories taken from fat and/or sugar after RYGB in a more complex dietary context. Male Sprague-Dawley rats that underwent either RYGB or sham surgery (Sham) were presurgically and postsurgically given 8-days free access to four semisolid foods representative of different fat and sugar levels along with standard chow and water. Compared with Sham rats, RYGB rats took proportionally fewer calories from fat and more calories from carbohydrates; the latter was not attributable to an increase in sugar intake. The proportion of calories taken from protein after RYGB also increased slightly. Importantly, these postsurgical macronutrient caloric intake changes in the RYGB rats were progressive, making it unlikely that the surgery had an immediate impact on the hedonic evaluation of the foods and strongly suggesting that learning is influencing the food choices. Indeed, despite these dietary shifts, RYGB, as well as Sham, rats continued to select the majority of their calories from the high-fat/high-sugar option. Apparently after RYGB, rats can progressively regulate their intake and selection of complex foods to achieve a seemingly healthier macronutrient dietary composition.
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Atkins, Janice L., Peter H. Whincup, Richard W. Morris, Lucy T. Lennon, Olia Papacosta und S. Goya Wannamethee. „Dietary patterns and the risk of CVD and all-cause mortality in older British men“. British Journal of Nutrition 116, Nr. 7 (13.09.2016): 1246–55. http://dx.doi.org/10.1017/s0007114516003147.
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AbstractDietary patterns are a major risk factor for cardiovascular morbidity and mortality; however, few studies have examined this relationship in older adults. We examined prospective associations between dietary patterns and the risk of CVD and all-cause mortality in 3226 older British men, aged 60–79 years and free from CVD at baseline, from the British Regional Heart Study. Baseline FFQ data were used to generate thirty-four food groups. Principal component analysis identified dietary patterns that were categorised into quartiles, with higher quartiles representing higher adherence to the dietary pattern. Cox proportional hazards examined associations between dietary patterns and risk of all-cause mortality and cardiovascular outcomes. We identified three interpretable dietary patterns: ‘high fat/low fibre’ (high in red meat, meat products, white bread, fried potato, eggs), ‘prudent’ (high in poultry, fish, fruits, vegetables, legumes, pasta, rice, wholemeal bread, eggs, olive oil) and ‘high sugar’ (high in biscuits, puddings, chocolates, sweets, sweet spreads, breakfast cereals). During 11 years of follow-up, 899 deaths, 316 CVD-related deaths, 569 CVD events and 301 CHD events occurred. The ‘high-fat/low-fibre’ dietary pattern was associated with an increased risk of all-cause mortality only, after adjustment for confounders (highest v. lowest quartile; hazard ratio 1·44; 95 % CI 1·13, 1·84). Adherence to a ‘high-sugar’ diet was associated with a borderline significant trend for an increased risk of CVD and CHD events. The ‘prudent’ diet did not show a significant trend with cardiovascular outcomes or mortality. Avoiding ‘high-fat/low-fibre’ and ‘high-sugar’ dietary components may reduce the risk of cardiovascular events and all-cause mortality in older adults.
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Hill, Andrew J. „Developmental issues in attitudes to food and diet“. Proceedings of the Nutrition Society 61, Nr. 2 (Mai 2002): 259–66. http://dx.doi.org/10.1079/pns2002152.
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As a rule, children and most adults eat what they like and leave the rest. They like and consume foods high in fat and sugar. Parental behaviour shapes food acceptance, and early exposure to fruit and vegetables or to foods high in energy, sugar and fat is related to children's liking for, and consumption of, these foods. Some parents are imposing child-feeding practices that control what and how much children eat. However, over-control can be counter-productive, teaching children to dislike the very foods we want them to consume, and generally undermining self-regulation abilities. The external environment is also important, with concerns expressed about food advertising to children and girls dieting for an ideal thin body shape. Up to one-quarter of young adolescent girls report dieting to lose weight, their motivation driven by weight and shape dissatisfaction. For some, dieting and vegetarianism are intertwined and both legitimised as healthy eating. For others, striving for nutritional autonomy, the choice of less-healthy foods is not just because of their taste, but an act of parental defiance and peer solidarity. The determinants of what children choose to eat are complex, and the balance changes as children get older. A better understanding is crucial to informing how we might modify nutritional behaviour. Adults occupy a central position in this process, suggesting that children should be neither the only focus of nutritional interventions nor expected to solve the nutritional problems with which adults around them are continuing to fail.
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Strathearn, Lauren, HK Kaçar und A. Avery. „Changes in dietary patterns when females engage in a weight management programme and their ability to meet Scientific Advisory Committee on Nutrition’s fibre and sugar recommendations“. Public Health Nutrition 23, Nr. 12 (16.04.2020): 2189–98. http://dx.doi.org/10.1017/s1368980019004762.
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AbstractObjective:To investigate how dietary patterns (DP) change following engagement in a weight management programme. Using the DP identified, to study their relationship with weight loss achieved and ability to meet the Scientific Advisory Committee on Nutrition’s 2015 fibre and sugar recommendations.Design:Secondary analysis of FFQ data, which collected dietary information at two time points: retrospectively before (T0) and presently during (T1) Slimming World’s programme, was analysed. Principal component analysis derived the DP present.Setting:Online FFQ, hosted by Slimming World (SW) in the UK.Participants:Female SW members (n 325; 17–68 years old).Results:At T0, two DP, ‘plant based’ and ‘processed meat and sugar added by the consumer’ were identified. At T1, three DP were identified, ‘high meat’, ‘high fat salt and sugar (HFSS) products’ and ‘nuts and oils’. Participants with a diet low in ‘HFSS products’ lost significantly more weight (P for trend = 0·001), were more likely to consume breakfast (P = 0·021) and consumed less free sugar compared with high ‘HFSS product’ consumers. Those initially presenting with a low ‘plant based’ diet score lost more weight at T1 (P for trend = 0·046). With engagement, mean fibre intake increased from 24·3 to 32·4 g/d (P < 0·001) and free sugar intake decreased from 12·6 to 8·7 % total dietary energy (P < 0·001).Conclusions:An individual’s DP before and with engagement in a weight management programme may indicate their weight loss success. Advising reduced HFSS product intake may aid initial weight loss. SW appears to promote dietary changes towards UK fibre and sugar recommendations.
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Robertson, Stephen H., und Erin B. Rasmussen. „Effects of a cafeteria diet on delay discounting in adolescent and adult rats: Alterations on dopaminergic sensitivity“. Journal of Psychopharmacology 31, Nr. 11 (25.10.2017): 1419–29. http://dx.doi.org/10.1177/0269881117735750.
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Diet-induced obesity is a laboratory procedure in which nonhuman animals are chronically exposed to a high-fat, high-sugar diet (i.e. cafeteria diet), which results in weight gain, altered sensitivity to reward, and alterations in the dopamine D2 system. To date, few (if any) studies have examined age-related diet-induced obesity effects in a rat model or have used an impulsive choice task to characterize diet-induced behavioral alterations in reward processes. We exposed rats to a cafeteria-style diet for eight weeks starting at age 21 or 70 days. Following the diet exposures, the rats were tested on a delay discounting task – a measure of impulsive choice in which preference for smaller, immediate vs larger, delayed food reinforcers was assessed. Acute injections of haloperidol (0.03–0.3 mg/kg) were administered to assess the extent to which diet-induced changes in dopamine D2 influence impulsive food choice. Across both age groups, rats fed a cafeteria diet gained the most weight and consumed more calories than rats fed a standard diet, with rats exposed during development showing the highest weight gain. No age- or diet-related baseline differences in delay discounting were revealed, however, haloperidol unmasked subtle diet-related differences by dose-dependently reducing choice for the larger, later reinforcer. Rats fed a cafeteria diet showed a leftward shift in the dose-response curve, suggesting heightened sensitivity to haloperidol, regardless of age, compared to rats fed a standard diet. Results indicate that chronic exposure to a cafeteria diet resulted in changes in underlying dopamine D2 that manifested as greater impulsivity independent of age at diet exposure.
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Nestle, Marion. „Ethical dilemmas in choosing a healthful diet: vote with your fork!“ Proceedings of the Nutrition Society 59, Nr. 4 (November 2000): 619–29. http://dx.doi.org/10.1017/s0029665100000872.
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Dietary guidelines for health promotion and disease prevention in the USA recommend a consumption pattern based largely on grains, fruit and vegetables, with smaller amounts of meat and dairy foods, and even smaller amounts of foods high in fat and sugar. Such diets are demonstrably health promoting, but following them raises ethical issues related to the role of nutritionists in advising the public about healthful dietary choices, as well as to the role of the food industry in food production and marketing. In the USA a shift towards a more plant-based diet would affect the economic interests of producers of food commodities, food products and meals prepared outside the home; it would also affect the environment, food prices, trade with other countries (developing as well as industrialized) and relationships among the food industry, government agencies (domestic and international) and food and nutrition professionals. In a free-market economy any dietary choice has consequences for food producers. Thus, considerations of ethical dilemmas in choosing healthful diets suggest that food choices are political acts that offer opportunities for all parties concerned to examine the consequences of such choices and ‘vote with forks’.
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Del Rio, Danila, Paula Stucchi, Francisco Hernández-Nuño, Victoria Cano, Lidia Morales, Julie A. Chowen, Nuria Del Olmo und Mariano Ruiz-Gayo. „Free-choice high-fat diet alters circadian oscillation of energy intake in adolescent mice: role of prefrontal cortex“. European Journal of Nutrition 56, Nr. 5 (14.05.2016): 1833–44. http://dx.doi.org/10.1007/s00394-016-1225-x.
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Guo, Lu, Sun Young Park, He Mi Kang, Nam Jun Kang, Dae Youn Hwang und Young-Whan Choi. „Edible Vitalmelon Fruit Extract Inhibits Adipogenesis and Ameliorates High-Fat Diet-Induced Obesity“. BioMed Research International 2022 (22.09.2022): 1–12. http://dx.doi.org/10.1155/2022/2369650.
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Conventional breeding of wild (Cucumis melo var. makuwa Makino (CM)) and cultivated (Cucumis melo var. reticulatus (CR)) melons is aimed at improving their biological traits. Here, we prepared a nontoxic, bioactive extract of vitalmelon (F1 hybrid) and evaluated its antiadipogenic and antiobesity effects in fully differentiated 3T3-L1 adipocytes and high-fat diet- (HFD-) induced obese C57BL/6 mice. In fully differentiated 3T3-L1 adipocytes, the vitalmelon extract reduced the DMI- (dexamethasone, 3-isobutyl-1-methylxanthine, and insulin-) induced increases in lipid droplet number and intracellular glucose and triglyceride levels. In addition, the extract inhibited 3T3-L1 preadipocyte differentiation by downregulating PPAR-γ and target genes LPL, CD36, HMGCR, and L-FABP. To investigate the inhibitory effects of the vitalmelon extract on lipid metabolism, we measured serum lipid, hormone, and cytokine concentrations; lipolytic activity; lipid accumulation; and adipogenesis in HFD-fed mice treated with the extract. The HFD+vitalmelon-fed mice showed lower blood cholesterol, free fatty acid, sugar, leptin, and insulin concentrations but higher blood adiponectin concentrations than the HFD-fed mice. Moreover, the HFD+vitalmelon-fed mice showed lower abdominal fat levels, smaller fat cells, lower weight, and fewer lipid droplets in the liver tissue than the HFD-fed mice. Therefore, in HFD-fed mice, vitalmelon regulated lipid metabolism through PPAR-γ, highlighting its potential as a promising antiobesity functional food.
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Bingham, Clarissa M. L., Marjaana Lahti-Koski, Pilvikki Absetz, Pauli Puukka, Marja Kinnunen, Harri Pihlajamäki, Timo Sahi, Antti Uutela und Piia Jallinoja. „Food choices and health during military service: increases in sugar- and fibre-containing foods and changes in anthropometric and clinical risk factors“. Public Health Nutrition 15, Nr. 7 (14.12.2011): 1248–55. http://dx.doi.org/10.1017/s1368980011003351.
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AbstractObjectiveTo analyse changes in food choices, diet-related risk factors and their association during 6 months of military service.DesignLongitudinal cohort study in Finland, where all men are liable to military service and a clear majority of each age group completes service. Dietary intake data were collected by self-administered questionnaire before and at 6 months of service. Three dietary indices based on food frequencies were developed to characterize the diet: Sugar Index, Fibre Index and Fat Index. Thirteen diet-related risk factors were measured at the beginning and at 6 months of service.SettingMilitary environment, two geographically distinct garrisons.SubjectsMale conscripts aged 18–21 years (n 256) performing military service.ResultsDuring 6 months of service, positive changes concerned more frequent use of fibre-rich foods (P = 0·011), improved body composition (BMI, waist circumference, muscle mass, fat mass and percentage body fat, P ≤ 0·003 for all), decreased systolic blood pressure and increased HDL cholesterol (P < 0·001 for both). Negative changes concerned more frequent use of sugar-rich foods and increased total cholesterol, TAG and blood glucose (P < 0·001 for all). The consumption of fibre-rich foods was inversely associated with anthropometric risk factors at baseline and with sugar-rich foods at both time points.ConclusionsDespite more frequent consumption of sweet foods, military service with a unified, nutritionally planned diet, a controlled environment and high physical load has a positive effect on conscripts’ health risk factors. The negative changes in blood lipids and glucose may reflect more varied free-time eating.
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Lytle, Jason R., Sean T. Stanelle, Steven E. Martin, Stephen B. Smith, Dana R. Smith und Stephen F. Crouse. „Assessment of Vascular Function in Response to High-Fat and Low-Fat Ground Beef Consumption in Men“. Nutrients 15, Nr. 6 (15.03.2023): 1410. http://dx.doi.org/10.3390/nu15061410.
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Red meat is stigmatized as an unhealthy protein choice; however, its impacts on vascular function have not been evaluated. We aimed to measure the vascular impact of adding either low-fat (~5% fat) ground beef (LFB) or high-fat (~25% fat) ground beef (HFB) to a habitual diet in free-living men. Twenty-three males (39.9 ± 10.8 years, 177.5 ± 6.7 cm, 97.3 ± 25.0 kg) participated in this double-blind crossover study. Assessment of vascular function and aerobic capacity were measured at entry and in the last week of each intervention and washout period. Participants then completed two 5-week dietary interventions (LFB or HFB; 5 patties/week) in a randomized order with a 4-week washout. Data were analyzed via 2 × 2 repeated-measures ANOVA (p < 0.05). The HFB intervention improved FMD relative to all other time points, while lowering systolic (SBP) and diastolic blood pressure (DBP) relative to entry. Neither the HFB nor the LFB altered pulse wave velocity. The addition of either low- or high-fat ground beef did not negatively alter vascular function. In fact, consuming HFB improved FMD and BP values, which may be mediated by lowering LDL-C concentrations.
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Calixto Andrade, Giovanna, Chantal Julia, Valérie Deschamps, Bernard Srour, Serge Hercberg, Emmanuelle Kesse-Guyot, Benjamin Allès et al. „Consumption of Ultra-Processed Food and Its Association with Sociodemographic Characteristics and Diet Quality in a Representative Sample of French Adults“. Nutrients 13, Nr. 2 (20.02.2021): 682. http://dx.doi.org/10.3390/nu13020682.
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The present study aims to describe ultra-processed food (UPF) consumption in a representative sample of French adults and to evaluate the association between UPF consumption and socioeconomic characteristics and nutritional profile of the diet. This is a cross-sectional study using food consumption data from the Étude Nationale Nutrition Santé (ENNS), conducted with 2642 participants (18–74 years old), between February 2006 and March 2007 in France. Dietary data were collected through three 24-h dietary recalls. All food and beverages were classified according to the NOVA classification. The energy contribution of NOVA food groups to total energy intake was presented by categories of sociodemographic characteristics. Linear and logistic regression models were used to estimate the association between the percentage of UPF in the diet with nutritional indicators. The mean daily energy consumption of the adult French population was 2111 kcal, of which 31.1% came from UPF. This percentage was higher among younger individuals, and in the urban area, and lower among individuals with incomplete high school and individuals who were retired. The consumption of UPF was positively associated with the dietary energy density and the dietary contents of total carbohydrates, free sugar, and total and saturated fat, as well as with inadequate dietary energy density, saturated fat, free sugar, and fiber intakes.
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Berger, Joshua J., und R. James Barnard. „Effect of diet on fat cell size and hormone-sensitive lipase activity“. Journal of Applied Physiology 87, Nr. 1 (01.07.1999): 227–32. http://dx.doi.org/10.1152/jappl.1999.87.1.227.
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This study was designed to examine the relationship between diet-induced insulin resistance/hyperinsulinemia, fat cell hypertrophy, and hormone-sensitive lipase (HSL) to elucidate whether an attenuated HSL activity leads to obesity. Female Fischer 344 rats were fed either a low-fat, complex-carbohydrate diet or a high-fat, refined-sugar (HFS) diet for 2 wk, 2 mo, or 6 mo. Adipose tissue morphology and HSL activity as well as plasma free fatty acid and glycerol levels were determined at these times. No differences between groups were seen after 2 wk except the previously reported hyperinsulinemia in the HFS animals. At both 2 and 6 mo, the HFS animals demonstrated adipocyte hypertrophy. Basal and stimulated HSL activities and plasma glycerol were significantly elevated in the HFS group. There was a positive correlation between adipocyte size and HSL activity for both basal and stimulated states. These results demonstrate that an attenuated HSL activity is not observed with the onset of insulin resistance/hyperinsulinemia and therefore does not play a role in the development of obesity.
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Ichikawa, Natsumi, Li Shiuan Ng, Saneyuki Makino, Luo Lin Goh, Yun Jia Lim, Ferdinandus, Hiroyuki Sasaki, Shigenobu Shibata und Chi-Lik Ken Lee. „Solid-State Fermented Okara with Aspergillus spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity“. Metabolites 12, Nr. 3 (23.02.2022): 198. http://dx.doi.org/10.3390/metabo12030198.
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Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid content, and free sugar content. In vivo experiments were conducted using high-fat diets supplemented with unfermented okara and fermented okara over three weeks. Supplementation with fermented okara reduced body weight gain, adipose tissue weight, the serum triglyceride profile, and lipid accumulation in the liver, and altered the mRNA expression levels related to lipid metabolism; however, it did not affect pH and short-chain fatty acid (SCFA) production in this study. In conclusion, high-fat diets supplemented using okara fermented with Aspergillus spp. improved the lipid metabolism in mice, due to their high nutritional value, such as TPC, soy protein, and amino acids, and their synergistic effects without altering the gut microbiota.
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Ramage, Fiona J., Alexander S. Clewlow, Lynda M. Williams, Malcolm R. Macleod und Rosamund F. Langston. „Effects of dietary fat manipulation on cognition in mice and rats: protocol for a systematic review and meta-analysis“. BMJ Open Science 4, Nr. 1 (November 2020): e100108. http://dx.doi.org/10.1136/bmjos-2020-100108.
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Introduction and objectiveThe Western diet that comprises high levels of long-chain saturated fats and sugar is associated not only with metabolic disorders such as obesity and type 2 diabetes but also has been recently linked to brain changes and cognitive dysfunction. However, in animal studies, reported effects are variable, and the mechanisms underlying these effects are unclear. In the proposed review, we aim to summarise the diverse evidence of the effects of so-called ‘high-fat’ and ketogenic diets on behavioural measures of cognition in postweaning mice and rats, relative to animals on standard diets and to determine potential underlying mechanisms of high-fat diet-induced effects.Search strategyA comprehensive search strategy was designed to retrieve studies reporting use of a high-fat or ketogenic diet in postweaning mice and rats that included cognitive assessments. Three databases (Medline, SCOPUS and Web of Science) were searched and 4487 unique references were retrieved.Screening and annotationStudies were screened for inclusion by two independent reviewers, with 330 studies retained for analysis. Characteristics of disease model choice, experimental design, intervention use and outcome assessment are to be extracted using the Systematic Review Facility (http://syrf.org.uk/) tool. Studies will be assessed for study quality and risk of bias and confidence of mechanistic involvement.Data management and reportingFor cognitive outcomes, effect sizes will be calculated using normalised mean difference and summarised using a random effects model. The contribution of potential sources of heterogeneity to the observed effects of diet on cognition will be assessed using multivariable meta-regression, with partitioning of heterogeneity as a sensitivity analysis. A preliminary version of this protocol was published on 9 April 2019 on the Collaborative Approach to Meta-Analysis and Review of Animal Data from Experimental Studies website (http://www.dcn.ed.ac.uk/camarades/research.html%23protocols).Ethics and disseminationNo ethical approval is required as there are no subjects in the proposed study.
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Babych, M. „The Formation of the Criteria, Rules and Regulations of the Sufficient and High-Quality Food According to the European Standards“. Modern Economics 32, Nr. 1 (20.04.2022): 5–15. http://dx.doi.org/10.31521/modecon.v32(2022)-01.
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Abstract. Introduction. Modern food systems face the challenge of supporting food choices that are consistent with a healthy and adequate diet. The vast majority of consumers of food products do not choose the principle of quality � the choice is made in favor of lower cost (low nutrient content), readiness of the product for consumption (high processing and trans fat content) or taste (high sugar, salt, etc.). At the same time, poor nutrition around the world is the number one risk factor for death and disability. Purpose. To study the criteria of the sufficient and high-quality food based on the norms and standards according to the European standards at different levels. Results. The article examines the indicators of calorie consumption per capita, daily calorie reserve per person, the minimum daily calorie requirement, inequality in calorie consumption per capita in the world. The key drivers of the impact of the level of nutrition on the quality of life have been identified: a healthy diet; unhealthy diet and lack of physical activity are the main global health risks, especially obesity; breastfeeding; balanced energy consumption; restriction of sugar consumption (up to 10%) and salt (up to 5 g per day). The WHO data and recommendations on ensuring a healthy diet for adults and children are summarized. The effective actions of politicians to create a healthy food environment have been identified, which should include three interrelated areas: building coherence in national policies and investment plans, including trade, food and agricultural policies; encouraging consumer demand for healthy food; promoting appropriate feeding practices for infants and young children; and tools for their implementation at the national level were systematized. WHO�s healthy eating policies and programs for national governments and related healthy eating policies and programs in Ukraine were described. Conclusions. A healthy diet from birth and throughout life prevents malnutrition in all its forms, as well as a number of non-communicable diseases. However, increased production and consumption of processed foods, rapid urbanization and lifestyle changes have led to changes in diets. People now consume significantly more foods high in energy, fat, sugar and salt / sodium. At the same time many people do not consume enough fruits, vegetables and whole grains, which contain the necessary fiber, vitamins and minerals for the human body. The required content of a varied, balanced and healthy diet varies depending on individual characteristics (age, gender, lifestyle and level of physical activity), cultural context, local products and eating habits. Along with this the basic principles of healthy nutrition remain unchanged.
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Appannah, Geeta, Nor Aishah Emi, Wan Ying Gan, Zalilah Mohd Shariff, Nurainul Hana Shamsuddin, Azriyanti Anuar Zaini und Mahenderan Appukutty. „The Relationships between a Dietary Pattern Linked to Cardiometabolic Risk Factors and Life Satisfaction in Early Adolescence“. International Journal of Environmental Research and Public Health 17, Nr. 15 (29.07.2020): 5489. http://dx.doi.org/10.3390/ijerph17155489.
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Little is known about the contribution of dietary patterns of poor quality on life satisfaction among Malaysian children. We evaluated associations between an empirically derived ”high sugar, high fibre, high dietary energy dense (DED) and low fat” dietary pattern and life satisfaction score in adolescents. A total of 548 adolescents aged 13 years were recruited from randomly selected public schools located in three southern states of Peninsular Malaysia. Dietary intake was assessed using a validated food frequency questionnaire (FFQ) while life satisfaction was measured using a Multidimensional Students’ Life Satisfaction Scale (MSLSS). Z-score for a ”high sugar, high fibre, high DED and low fat” dietary pattern was estimated by applying reduced rank regression analysis. Relationships between the dietary pattern and life satisfaction scores were assessed using regression models. Mean and SD of life satisfaction score was higher in girls (70.5 (12.8)) compared to boys (67.6 (15.4)), p < 0.05. The overall life satisfaction score (β = −0.119; 95% CI: −0.125, −0.004) was inversely associated with dietary pattern z-score as well as scores for self (β = −0.13; 95% CI: −0.170, −0.015) and living environment (β = −0.12; 95% CI: −0.163, −0.007) domains in girls. An opposite trend was observed for school domain in boys whereby an increasing dietary pattern score was positively associated with increasing life satisfaction score (β = 0.216; 95% CI: 0.054, 0.36). The finding of this study highlights the role of free sugar and DED particularly, within the framework of whole diet, and target population at risk to improve life satisfaction among adolescents.
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Motta, Jacquelyne, Luciano Lobo und Donadao Fabiola. „Ketogenic Diet Against Liver Tumor“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 338. http://dx.doi.org/10.1093/cdn/nzaa044_037.
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Abstract Objectives Report my experience in treating two liver tumor patients with ketogenic diet KD protocol as monotherapy. In addition to the two patients who enrolled in this study, I also reviewed findings from 10 other patients, including 2 patients from case reports. Methods The ketogenic diet consists of high fat foods, foods that contain an adequate amount of protein, and a very low amount of carbohydrates. Normally, the body gets its main source of energy (sugar) from carbs. However, the ketogenic diet deprives the body of glucose, inducing a state of “ketosis.” During ketosis, the body is forced to break down stored fat instead of sugar to produce an alternative source of energy. Results The two patients who enrolled in my KD pilot study were monitored with twice daily measurements of blood glucose and ketones. Within 30 days of initiating the KD blood glucose levels declined to low-normal levels and blood ketones were elevated. Results of ultrasound images indicated that tumors has gone 1 year after KD. One patient exhibited significant clinical improvements during the study. All of these patients was treated using KD as monotherapy. No major side effects due to KD have been reported in any of these patients. They continued the ketogenic diet remaining free of disease progression. Conclusions I conclude that: 1. KD is safe and without major side effects; 2. ketosis can be induced using customary foods; 3. treatment with KD may be effective in controlling the progression of some liver cancer cells; 4. Maybe we can manipulate our own biological system a little bit or activate something we already have in place in order to more effectively combat cancer. Funding Sources DoTerra Science.
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Monson, Eva, Bärbel Knäuper und Ilana Knonick. „Food temptations spontaneously elicit compensatory beliefs in dieters“. McGill Science Undergraduate Research Journal 3, Nr. 1 (31.03.2008): 42–45. http://dx.doi.org/10.26443/msurj.v3i1.131.
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Through various self-regulatory strategies, individuals attempt to strike a balance between the satisfaction of immediate desires and fulfillment of long term goals. One such strategy is described by the compensatory beliefs model, which suggests that individuals rationalize their surrender to an immediate desire or temptation. This model is indirectly supported by earlier studies where compensatory beliefs were induced by the experimental context. The current pilot study examines whether compensatory beliefs can be self-initiated i.e. are spontaneously generated as a response to temptation. We recruited ten female McGill students currently on a weight loss diet and assigned them randomly to a temptation and a control group. We presented all participants with a choice between two identical cookies, differently described for the temptation and control groups: for the temptation condition one cookie was labeled as high in fat and sugar and the other as low in fat and sugar while for the control condition both cookies were labeled as low in fat and sugar. Participants listed compensatory thoughts in both a closed and an open response format. Our pilot data show that dieters indeed spontaneously generate compensatory beliefs in response to temptation. Compensatory beliefs should be considered a factor in unsuccessful self-regulation and more specifically in failed dieting attempts.
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Karasov, W. H., D. H. Solberg, S. D. Chang, M. Hughes, E. D. Stein und J. M. Diamond. „Is intestinal transport of sugars and amino acids subject to critical-period programming?“ American Journal of Physiology-Gastrointestinal and Liver Physiology 249, Nr. 6 (01.12.1985): G770—G785. http://dx.doi.org/10.1152/ajpgi.1985.249.6.g770.
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Physiological responses include three sorts: reversible within an individual's lifetime, fixed irreversibly at some critical period in life, and genetic. Examples of the first and third but not the second sort have been demonstrated for intestinal nutrient transport. Hence, we searched for critical-period programming of sugar and amino acid transport by mouse small intestine. Mice were maintained on either of two rations from gestation through birth, lactation, and weaning until adulthood: a high-carbohydrate, maintenance-protein ration and a carbohydrate-free, high-protein ration. The two groups of mice were then compared in adulthood while both groups were on the former or the latter ration. Early diet has irreversible effects on gut and body size; because of higher growth rates until weaning mice receiving high-carbohydrate diets achieved and maintained higher weights, longer guts, and heavier proximal guts than the mice receiving carbohydrate free diets. This difference increased with litter size and may have arisen from limitations on nursing mothers' ability to convert dietary protein into milk carbohydrate or fat. Early diet appears to exert some general effects on adult intestinal transport as a result of these differences in body and gut size but does not appear to exert specific irreversible effects on transport of D-glucose, L-proline, L-leucine, L-lysine, or L-aspartate or on passive glucose permeability. Active and passive glucose transport increases reversibly on a high-carbohydrate diet, whereas amino acid transport increases reversibly on a high-protein diet.
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Palomar, María, María Dolores Soler, Eugeni Roura, Roser Sala, Olga Piquer und Carlos Garcés-Narro. „Degree of Saturation and Free Fatty Acid Content of Fats Determine Dietary Preferences in Laying Hens“. Animals 10, Nr. 12 (19.12.2020): 2437. http://dx.doi.org/10.3390/ani10122437.
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Behavioural and genetic evidence shows that the taste system is intimately related to the sensing of nutrients with consequences for poultry nutrition practices. A better understanding of how chickens may sense fat could provide the background for selecting feedstuffs used in poultry feeds. Acid oils have the potential to be economical and sustainable feedstuffs. These fat by-products from the edible oil refining industry possess a similar fatty acid composition to the crude oils but are richer in free fatty acids (FFA). An experiment was conducted to study the effect of FFA content and the unsaturated:saturated ratio (U:S) on dietary preferences in hens. Four fat sources were added to a basal diet at an inclusion rate of 6%, determining the experimental diets: soybean oil (SO; high U:S, 5% FFA); soybean acid oil (SA; high U:S, 50% FFA); palm oil (PO; low U:S, 5% FFA); and palm fatty acid distillate (PFAD; low U:S, 50% FFA). The experimental diets were offered in a series of double-choice tests to forty-eight Lohmann Brown laying hens housed individually in cages. Each hen was offered the ten potential binary combinations of the four diets including each diet compared to itself (referred to as four control double-choices). Feed intake was measured for two hours twice a day after one hour of fasting. Consumption was analysed as a standard preference index (% of test diet intake in comparison with the total intake). Preference values were compared to the random choice value of 50% using the Student’s t-test. None of the four control comparisons differ significantly from 50% (p > 0.05), indicating that the changes in preference values observed in the other binary comparisons were related to the dietary changes associated to fat ingredients. Hens showed a feed preference for palm oil added diets over soybean oil diets (p < 0.05), with PO and PFAD being equally preferred (p < 0.05). However, in this trial the hens demonstrated a preference for SO (low %FFA) when offered in choice with SA (high %FFA) (p < 0.05). These results suggest that the degree of saturation plays an important role in dietary fat preferences: hens prefer predominantly saturated oils even when these are rich in FFA. Furthermore, when presented with a choice between predominantly unsaturated oils, hens prefer feed with a low %FFA. In conclusion, %FFA and the U:S ratio affected feed preferences in hens. The use of oils with greater preference values may give rise to greater feed palatability, enhancing feed intake at critical stages.
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Metro, Daniela, Francesco Corallo, Davide Cardile, Guido Gembillo, Luigi Manasseri, Domenico Santoro, Martina Buda, Rocco Salvatore Calabrò und Lilla Bonanno. „What about the Use of Ice Cream as a Supplementary Diet in Chronic Kidney Disease? A Case–Control Study“. Medical Sciences 12, Nr. 2 (23.04.2024): 22. http://dx.doi.org/10.3390/medsci12020022.
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Maintaining a healthy lifestyle can extend life expectancy and improve a person’s health status. In addition to physical activity and bad habits related to smoking and alcohol, diet is also a determining factor. Following a healthy diet pattern over time and supporting a healthy body weight contributes to reducing the risk of developing more severe complications associated with very common diseases such as chronic kidney disease (CKD), diabetes, or cardiovascular diseases. The 2015–2020 Dietary Guidelines for Americans promote the adoption of fat-free or low-fat diets and discourage the consumption of foods with added sugar and solid fats, such as ice creams and other frozen desserts. On the other hand, ice cream, from a nutritional and healthy point of view, can be considered a possible food choice, due to its greater palatability and high nutritional content, but its consumption must be scheduled in a balanced diet. In this retrospective study, 36 patients with chronic renal failure were enrolled. Two different diets were proposed (A and B). In Diet B, lemon sorbet was added twice a week as an alternative food to replace fruit or snacks making the diet more varied and palatable. Nutritional status and biohumoral, immunological, and blood parameters were evaluated after 6 months. A statistical analysis shows a significant inter-group difference in creatinine and azotemia between T0 and T1. Intra-group significant differences were found in lymphocytes (p = 0.005) and azotemia (p < 0.001) in Diet A, and in azotemia (p < 0.001) and transferrin (p < 0.001) in Diet B. The results indicated that ice cream represented a good alternative food in both groups of patients regarding nutritional values and patient satisfaction. Furthermore, the treatment with ice cream allowed for better control of azotemia, maintaining stable levels even in patients with advanced CKD. This study concludes that ice cream could exert beneficial effects in addition to CKD patients’ dietary regimens.
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Hassan, Nayera E., Salwa Elshebini, Nihad Hassan, Mohamed S. El hussieny, Mohamed Selim, Darine Helmy Amin, Ayat Nageeb, Mohammed Ibrahim und Aya Khalil. „Association between Quality of Diets and the Risk of Obesity Complication among a Sample of Egyptian Obese Women“. Open Access Macedonian Journal of Medical Sciences 10, B (10.03.2022): 576–83. http://dx.doi.org/10.3889/oamjms.2022.7177.
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Abstract
Background: The fundamental cause of obesity and overweight is an energy imbalance between calories consumed and calories expended. The aim of this study was to identify the awareness of a sample of Egyptian women about eating healthy diet, using Dietary Approaches to Stop Hypertension (DASH) diet as an example.
Methods: This study is a cross-sectional study included 109 Egyptian women random chosen, with age range 25-60 years. Full clinical examinations, anthropometric parameters, dietary recalls, and socioeconomic parameters were recorded. Biochemical analysis was done including serum lipid profile.
Results: Data showed that a large percentage of the participants (56.9%) were consuming a poor-quality diet, while 20.0% were consuming intermediate quality diet. Only 16.5% and 9.2% of them were aware of eating a good and high-quality healthy diet. Data shows that the calories, macronutrients, saturated fatty acids (SFAs), cholesterol and sodium intake among both poor and the intermediate groups were higher, while their intake of the monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), fiber, important vitamins and the minerals, was significantly low. The mean values of the BMI, body fat %, FFM (Fat Free Mass), waist circumference, visceral fat and LDL-C values showed significant differences between the groups at p≤ 0.05- 0.001, in favor of the good and high groups.
Conclusions: Data of this study revealed that poor quality diet was widespread among studied Egyptian women sample; right food choice was associated with the educational level. So, helping individuals to make the right food choices will help in improve diet quality and health.
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Cardo, Aner, Itziar Churruca, Arrate Lasa, Virginia Navarro, Maialen Vázquez-Polo, Gesala Perez-Junkera und Idoia Larretxi. „Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet“. Nutrients 13, Nr. 8 (21.08.2021): 2877. http://dx.doi.org/10.3390/nu13082877.
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Celiac disease (CD) is a chronic autoimmune disorder of the small intestine, whose only effective treatment is a gluten-free diet (GFD). It is characterized by the atrophy of the intestinal villi that leads to altered nutrient absorption. This study describes the nutritional imbalances which may be found in adults with CD following a GFD. During the first year of treatment, deficiencies will overcome as the intestinal mucosa recovers. Thus, biochemical data will show this progression, together with the decrease in symptoms. In contrast, in the long term, when a strict GFD is followed and mucosal recovery is achieved, analyzing nutrient intake makes more sense. Macronutrient consumption is characterized by its low complex carbohydrate and fiber intakes, and high fat (especially SFA) and sugar intakes. This profile has been related to the consumption of GFP and their nutritional composition, in addition to unbalanced dietary habits. The most notable deficiencies in micronutrients are usually those of iron, calcium and magnesium and vitamin D, E and some of group B. It is necessary to follow up patients with CD and to promote nutritional education among them, since it could help not only to achieve a gluten free but also a balanced diet.
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Recabal, Antonia, Sergio López, Magdiel Salgado, Alejandra Palma, Ana M. Obregón, Roberto Elizondo-Vega, Juan C. Sáez und María Á. García-Robles. „A Short-Term Sucrose Diet Impacts Cell Proliferation of Neural Precursors in the Adult Hypothalamus“. Nutrients 14, Nr. 13 (21.06.2022): 2564. http://dx.doi.org/10.3390/nu14132564.
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Radial glia-like cells in the hypothalamus and dorsal vagal complex are neural precursors (NPs) located near subventricular organs: median eminence and area postrema, respectively. Their strategic position can detect blood-borne nutrients, hormones, and mitogenic signals. Hypothalamic NPs increase their proliferation with a mechanism that involves hemichannel (HC) activity. NPs can originate new neurons in response to a short-term high-fat diet as a compensatory mechanism. The effects of high carbohydrate Western diets on adult neurogenesis are unknown. Although sugars are usually consumed as sucrose, more free fructose is now incorporated into food items. Here, we studied the proliferation of both types of NPs in Sprague Dawley rats exposed to a short-term high sucrose diet (HSD) and a control diet. In tanycyte cultures, we evaluated the effects of glucose and fructose and a mix of both hexoses on HC activity. In rats fed an HSD, we observed an increase in the proliferative state of both precursors. Glucose, either in the presence or absence of fructose, but not fructose alone, induced in vitro HC activity. These results should broaden the understanding of the nutrient monitoring capacity of NPs in reacting to changes in feeding behavior, specifically to high sugar western diets.
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Das, Rupali. „DIETARY MANAGEMENT OF 30% TBSA FLAME BURN PATIENT WITH FACIAL BURN WITH T2DM WITH HTN IN A TERTIARY CARE HOSPITAL“. Journal of Medical pharmaceutical and allied sciences 10, Nr. 6 (15.12.2021): 3827–30. http://dx.doi.org/10.22270/jmpas.v10i6.1554.
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In developing countries like India, burn injury is as yet a significant and regular reason for mortality and morbidity. Nutrition therapy aims to provide satisfactory and early nourishment to patients experiencing burn injuries. Metabolic help during increased inflammatory state is essential to make sure adequate treatment of burn patients. Nutritional sustain is a fundamental and indispensable part of consume care that requires an aggressive multifaceted approach. Impeded injury, dysfunction of multiple organs, increased chances of infection, and death are largely prevented by an adequate nutrition care along with proper wound management. In this study we detailed a patient having 30% TBSA flame burn with facial burn with T2DM & HTN and observed all require parameter in dietary management. The patient was suggested with high protein, moderate calorie, and moderate fat diet. As the sugar level of the patient was high i.e. ranges between 250-350 mg/dl, 5 ml Insulin was given to him at 3hr interval. With time, along with regular therapeutic diet the patient was took curd, paneer, chena etc. Albumin, globulin, total protein level of the patient was decreased so he also took coconut water, fruit juices (sugar free), milk, vegetable soups etc. As the sugar level of the patient was high i.e. ranges between 150-250 mg/dl, 3ml Insulin was given to him at 6hr interval. The wounds of the patient were started healing and he was active & fresh. The patient undertook a dietary counseling for 17 days and dietary modification was done according to the patient condition.