Relevant bibliographies by topics / Low-fat diet

Academic literature on the topic 'Low-fat diet'

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Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Low-fat diet"

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Ansari, Shabnam. "Low Carb Diet Outrank Low Fat Diet in Weight Loss." International Journal of Pharmacognosy & Chinese Medicine 3, no. 1 (2019): 1–2. http://dx.doi.org/10.23880/ipcm-16000157.

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As per the study published in the Annals of Internal Medicine, a racially diverse group of 150 men and women were recruited to follow a specific diets for one year which particularly restricted them to eat wither carbohydrate or fat, but not overall calories.
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BASCHETTI, R. "The low fat/low cholesterol diet." European Heart Journal 18, no. 9 (September 1, 1997): 1514–15. http://dx.doi.org/10.1093/oxfordjournals.eurheartj.a015481.

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Harder, Ben. "Low-Fat Diet Falls Short." Science News 169, no. 6 (February 11, 2006): 85. http://dx.doi.org/10.2307/3982209.

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&NA;. "Simvastatin + low fat diet recommended." Inpharma Weekly &NA;, no. 870 (January 1993): 20. http://dx.doi.org/10.2165/00128413-199308700-00043.

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Utzschneider, Kristina M., Jennifer L. Bayer-Carter, Matthew D. Arbuckle, Jaime M. Tidwell, Todd L. Richards, and Suzanne Craft. "Beneficial effect of a weight-stable, low-fat/low-saturated fat/low-glycaemic index diet to reduce liver fat in older subjects." British Journal of Nutrition 109, no. 6 (July 31, 2012): 1096–104. http://dx.doi.org/10.1017/s0007114512002966.

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Non-alcoholic fatty liver disease is associated with insulin resistance and dyslipidaemia and can progress to steatohepatitis and cirrhosis. We sought to determine whether dietary fat and saturated fat content alter liver fat in the absence of weight change in an older population. Liver fat was quantified by magnetic resonance spectroscopy before and after 4 weeks on an isoenergetic low-fat/low-saturated fat/low-glycaemic index (LGI) (LSAT: 23 % fat/7 % saturated fat/GI < 55) or a high-fat/high-saturated fat/high-GI (HSAT: 43 % fat/24 % saturated fat/GI>70) diet in older subjects. In the present study, twenty subjects (seven males/thirteen females; age 69·3 (sem1·6) years, BMI 26·9 (sem0·8) kg/m2) were randomised to the LSAT diet and fifteen subjects (six males/nine females; age 68·6 (sem1·8) years, BMI 28·1 (sem0·9) kg/m2) to the HSAT diet. Weight remained stable. Liver fat decreased significantly on the LSAT diet (median 2·2 (interquartile range (IQR) 3·1) to 1·7 (IQR 1·8) %,P= 0·002) but did not change on the HSAT diet (median 1·2 (IQR 4·1) to 1·6 (IQR 3·9) %). The LSAT diet lowered fasting glucose and total cholesterol, HDL-cholesterol and LDL-cholesterol and raised TAG (P< 0·05), while the HSAT diet had no effect on glucose or HDL-cholesterol but increased total cholesterol and LDL-cholesterol (P< 0·05). Fasting insulin and homeostasis model of insulin resistance did not change significantly on either diet, but the Matsuda index of insulin sensitivity improved on the LSAT diet (P< 0·05). Assignment to the LSATv.HSAT diet was a predictor of changes in lipid parameters but not liver fat. We conclude that diet composition may be an important factor in the accumulation of liver fat, with a low-fat/low-saturated fat/LGI diet being beneficial.
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Schnirring, Lisa. "Diet Wars: Low-Carb vs Low-Fat." Physician and Sportsmedicine 31, no. 6 (June 1, 2003): 13–16. http://dx.doi.org/10.1080/00913847.2003.11440601.

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Amsterdam, Ezra A., and C. Tissa Kappagoda. "The Low‐Fat Diet That “Wasn't”." Preventive Cardiology 9, no. 2 (March 2006): 121. http://dx.doi.org/10.1111/j.1520-037x.2006.5006.x.

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&NA;. "Low fat diet benefits multiple sclerosis." Inpharma Weekly &NA;, no. 746 (July 1990): 8. http://dx.doi.org/10.2165/00128413-199007460-00021.

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Ellertsen, B., and KMA Welch. "Low Fat Diet for Headache Too?" Cephalalgia 17, no. 2 (April 1997): 102. http://dx.doi.org/10.1046/j.1468-2982.1997.1702101-4.x.

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Stenholm, C. W. "The high-priority/low-fat diet." Academic Medicine 68, no. 3 (March 1993): 198–200. http://dx.doi.org/10.1097/00001888-199303000-00005.

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Dissertations / Theses on the topic "Low-fat diet"

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Lee, Wen-Hui. "A comparative analysis of Midwestern attitudes when dining out." Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998leew.pdf.

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Mitchell, Dorothy T. "The development and piot testing of a Cholesterol Saturated Fat Index (CSI) scorecard for dietary self-monitoring /." This resource online, 1993. http://scholar.lib.vt.edu/theses/available/etd-10242009-020351/.

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Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1993.
Vita. Abstract. Accompanying booklets in pockets. Includes bibliographical references (leaves 110-121). Also available via the Internet.
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Schneider, Mary Katherine. "An Oxidized Fat Containing Diet Decreases Weight Gain but Increases Adiposity in Mice Fed a Low Fat Diet." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/nutrition_theses/1.

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Introduction: Fast and convenience foods are abundant, relatively inexpensive, and accommodating to the fast-paced lifestyle of many Americans. One popular method of cooking used by many fast food establishments is deep-fat frying. Soybean oil is commonly used for frying and is rich in polyunsaturated fatty acids (PUFA) such as linoleic acid (LA). When soybean oil is used for deep-fat frying, LA becomes oxidized (Ox-LA). Endogenous Ox-LA has the capacity to be a ligand to peroxisome proliferator-activated receptor gamma (PPAR¥ã), a nuclear transcription factor that regulates adipocyte maturation. It is not yet known whether or not dietary Ox-LA has the same capacity with respect to PPAR¥ã. Considering the fact that dietary oxidized lipids are abundant in the typical American diet, it is important to know if they regulate weight gain and especially adipose tissue mass. In this study, we investigate the effects of fresh and heated soybean oil on weight gain and adiposity in mice fed isocaloric low fat diets. Methods: Soybean oil was heated on a hot plate, under a hood, at 190¨¬C for three hours. Fresh soybean oil served as the source of unoxidized oil (Unox-oil) and the heated oil served as the source of oxidized oil (Ox-oil). Both the Ox-oil and Unox-oil were incorporated into a low-fat (10% of calories) mouse chow by Research Diets, Inc. (New Brunswick, NJ). Sixteen C57BL/6J mice were divided into two groups and fed low fat diets with Ox-oil (low fat oxidized, LFO) or with Unox-oil (low fat unoxidized, LFU). Another group of 8 mice were pair fed to the LFO group with the Unox-oil containing chow (PLU). Mice in the LFO and LFU groups were fed ad libitum and known amounts of fresh food was added to the cages every three days. Leftover food was weighed. Body weights were measured once a week. After 16 weeks mice were euthanized and epididymal white adipose tissue (EWAT), retroperitoneal white adipose tissue (RWAT), inguinal white adipose tissue (IWAT), and intrascapular brown adipose tissue (IBAT) samples were collected, weighed and stored at -80 degrees Celsius until further analysis. Fat pads were homogenized and cytosolic and nuclear proteins were extracted by standard methods. These extracts were subjected to Western blotting to determine the amount of PPAR¥ã in the cytosol and nuclear compartments of the fat pads. Differences in group means were analyzed by Mann Whitney U test. Comparisons were considered statistically significant at a p-value of < 0.05. Results: Final mean body weights were significantly different when comparing the mice in the LFU group to the pair fed mice (PLU) (mean ¡¾ SD; 29.52 ¡¾ 1.09 grams (g) and 26.85 ¡¾ 1.44 g, respectively; p < 0.05). Mice fed a low fat diet consisting of Ox-oil (LFO) had a final mean body weight of 27.88 ¡¾ 2.03 g. Mice in the LFU group gained significantly more weight on average than did mice in the LFO or PLU groups (mean ¡¾ SD; 8.86 ¡¾ 1.37g, 7.10 ¡¾ 1.47 g, and 5.71 ¡¾ 1.13 g, respectively). Although mean food intakes were not significantly different between any of the three groups, the average food intake was greatest for the LFU mice in comparison to the LFO and the PLU mice (mean ¡¾ SD; 20.65 ¡¾ 0.09 g/week, 18.40 ¡¾ 0.05 g/week, and 18.38 ¡¾ 0.19 g/week, respectively). Feeding efficiency (g of weight gain/g of food consumed) was the highest in the LFU mice compared to the PLU mice (mean ¡¾ SD; 0.031 ¡¾ 0.005 g/g and0.022 ¡¾ 0.004 g/g) and this difference was statistically significant. The LFO mice gained less weight per gram of food consumed than did the LFU mice (mean ¡¾ SD; 0.028 ¡¾ 0.006 g/g). Mean weights of all fat pads in the LFO group were significantly greater than those of the LFU and PLU mice (mean ¡¾ SD; 0.329 ¡¾ 0.109g, 0.199 ¡¾ 0.055g, and 0.219 ¡¾ 0.041 for EWAT, 0.091 ¡¾ 0.039g, 0.050 ¡¾ 0.026g, and 0.051 ¡¾ 0.017 for RWAT, 0.221 ¡¾ 0.065g, 0.135 ¡¾ 0.053g, and 0.144 ¡¾ 0.038 for IWAT, and 0.079 ¡¾ 0.012g, 0.055 ¡¾ 0.013g, and 0.062 ¡¾ 0.011 for IBAT, respectively). PPAR¥ã protein in the cytosol of EWAT fat pads was analyzed and quantified in comparison to the amount of Glyceraldehyde-3-phosphate dehydrogenase (GAPDH; loading control) present. Mean PPAR¥ã /GAPDH ratios for LFU mice was 0.226 ¡¾ 0.082, for LFO mice was 0.264 ¡¾ 0.122, and for PLU mice was 0.234 ¡¾ 0.108. Mean PPAR¥ã:GAPDH ratios were not significantly different between any of the groups. Conclusion: It appears that the consumption of oxidized oil caused a significant decrease in weight gain and food intake (although not significant) and a significant increase in fat pad mass in mice compared to those consuming a diet with unoxidized oil. The lack of difference in the amount of PPAR¥ã among the three groups of mice suggests that the changes in weight gain and fat pad mass among the oxidized oil consuming animals is not mediated through regulation of PPAR¥ã protein. To our knowledge, ours is the first study to report that mice consuming a low fat diet inclusive of dietary oxidized lipids exhibit greater adiposity than do mice consuming a low fat diet consisting of unoxidized lipids.
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Werner, Tim J. "The effect of high-carbohydrate, low-fat & low-carbohydrate, high protein diets on physiologic and performance variables on row ergometry training." Ohio : Ohio University, 2006. http://www.ohiolink.edu/etd/view.cgi?ohiou1140557597.

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Schmidt, Amanda E. "Cut the fat 1% or less campaign /." Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001schmidta.pdf.

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Triyangkulsri, Warintra. "Factors influencing purchasing decision process of low-carbohydrate products." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2658.

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The purpose of this study was to determine attitudes toward low carbohydrate diets among consumers and the attributes that influence their purchase decision. A growing number of diet trends are spreading across the nation in an effort to improve health and lose weight such as the Atkins diet and the South Beach diet.
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Toma, Kumika. "Effects of High-Carbohydrate and Low-Fat Versus High-Protein and Low-Carbohydrate Diets on High-Intensity Aerobic Exercise." View abstract, 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:3372362.

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Mitchell, Dorothy T. "The development and pilot testing of a Cholesterol Saturated Fat Index (CSI) scorecard for dietary self-monitoring." Thesis, Virginia Tech, 1993. http://hdl.handle.net/10919/45319.

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The National Cholesterol Education Program Adult Treatment Panel guidelines specify that dietary intervention is the cornerstone of treatment for hypercholesterolemia. Self-monitoring is a strategy used to achieve self-direction in adopting and maintaining a cholesterol-lowering dietary pattern. The Cholesterol Saturated Fat Index (CSI) illustrates the atherogenic potential of food. Given that saturated fat and dietary cholesterol are the two major dietary components known to raise serum cholesterol, a CSI Scorecard was developed and pilot tested as a dietary self-monitoring tool. Twelve nutritionists scored the same five food records with known CSI scores, the reference data. The food records represented CSI scores from the 10th, 25th, 50th, 75th, and 90th percentiles from a pool of 400 usual diet food records. Two-tailed, one-sample t-tests demonstrated that the CSI Scorecard scores were not statistically significant at only the 25th and 75th percentiles. Therefore, in three of five food record percentiles, nutritionists’ CSI scores differed from the corresponding reference CSI scores. Small sample size and years of experience may have been factors influencing the results. Comments from the nutritionists’ critique forms were incorporated into the revision of the CSI Scorecard. Twelve participants scored their four-day food records using the booklet. The Spearman’s rho correlation of the CSI Scorecard derived CSI scores to the reference CSI scores was rS=.8 (p<.05). These preliminary results and comments from the formative evaluation meetings suggested that the CSI Scorecard deserves further validity testing with a larger sample of subjects. The CSI Scorecard appeared to show promise as a dietary self-monitoring tool that would facilitate increased self-direction in the adoption of a cholesterol-lowering diet.
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Ranga, Leocardia. "The association between dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2473.

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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016.
Objective: To determine the association between the dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa. Design: The two concepts – the dietary fat knowledge (represented by dietary fat food knowledge and dietary fat nutrition knowledge) and the consumption of foods rich in fat – were assessed separately. Two norm-referenced, valid and reliable knowledge tests and an intake screening questionnaire were used for the assessments (as subsidiary objectives), before the associations between the concepts were determined (main objective). The dietary fat food and nutrition knowledge as assessed was categorised in the range poor or below average, average and good or above average, and the consumption of foods rich in fat as high, quite high, the typical Western diet, approaching low or desirable. The Pearson‟s chi-square test was applied to these categorical findings to determine if associations (five percent significance) existed between the concepts. Results: The stratified sample included 225 first-year students. Nearly half (48.4%) of them achieved an average fat food knowledge score, while the majority (80.9%) achieved a poor fat nutrition knowledge score. More than half (52.5%) either followed a typical Western diet, a diet quite high in fat or high in fat. While no significant (p > 0.05) association was found between the students‟ dietary fat food knowledge and consumption of foods rich in fat, significant results were found in the association between the students‟ dietary fat nutrition knowledge and consumption of foods rich in fat (p < 0.05) and between their fat food knowledge and fat nutrition knowledge (p < 0.001). Conclusions: An inverse association was found between the students‟ dietary fat nutrition knowledge and fat consumption, a positive association between their dietary fat food knowledge and dietary fat nutrition knowledge, and no association between their dietary fat food knowledge and fat consumption.
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Crabtree, Christopher David. "Effects of Controlled Hypocaloric Ketogenic and Low-Fat Diets on Liver Fat in Overweight/Obese Adults." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1586780375128754.

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Books on the topic "Low-fat diet"

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Sheasby, Anne. Low fat low cholesterol. New York: Barnes & Noble, 2003.

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Hawkins, Kathryn. Low Fat. Bristol: Dempsey Parr, 1998.

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Angela, Dickinson, Zakary Annette, and Family Heart Association, eds. Low-fat diet book. 3rd ed. London: Vermilion, 1996.

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Ballantyne, Penny. Low salt, low sugar, low fat desserts. San Leandro, Calif: Bristol Pub. Enterprises, 1988.

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Dunn, Sheri. Bearly any fat too: A low fat, low salt, & low sugar cookbook. Wheatridge, Colo: "Bearly Any Fat", 1993.

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Magazine', 'Sunset. Low-fat cookbook. Menlo Park, Calif: Sunset Pub. Corp., 1992.

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Toyos, Isabel. Low fat cooking. Naples, Fl: Trident Press, 2004.

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Major, Mary. Low-fat meals. Edited by Major Mary. Des Moines, Iowa: Meredith Corp., 1990.

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Hawkins, Kathryn. Essential low fat. Bath: Parragon, 1999.

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Hawkins, Kathryn. Low fat cooking. Bristol: Siena, 1996.

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Book chapters on the topic "Low-fat diet"

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Chlebowski, Rowan T. "Trial of Low Fat Diet for Protection." In Reducing Breast Cancer Risk in Women, 109–18. Dordrecht: Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-0489-0_12.

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Rasmussen, Kathleen M., Mary H. Wallace, and Effie Gournis. "A Low-Fat Diet but not Food Restriction Improves Lactational Performance in Obese Rats." In Advances in Experimental Medicine and Biology, 101–6. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-1371-1_12.

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Ryder, B., F. Moore, A. Mitchell, S. Thompson, J. Christodoulou, and S. Balasubramaniam. "Fumarase Deficiency: A Safe and Potentially Disease Modifying Effect of High Fat/Low Carbohydrate Diet." In JIMD Reports, 77–83. Berlin, Heidelberg: Springer Berlin Heidelberg, 2017. http://dx.doi.org/10.1007/8904_2017_65.

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Numao, Shigeharu. "Role of Physical Exercise on Postprandial Blood Glucose Responses to Low-Carbohydrate/High-Fat Diet Intake." In Physical Activity, Exercise, Sedentary Behavior and Health, 151–63. Tokyo: Springer Japan, 2015. http://dx.doi.org/10.1007/978-4-431-55333-5_13.

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Martucci, Charles P., Daniel W. Sepkovic, H. Leon Bradlow, Daniel G. Miller, and G. Stephen Tint. "Effect of a Low-Fat Diet on Estrogen and Bile Acid Metabolism in Normal Human Subjects." In Hormonal Carcinogenesis II, 370–74. New York, NY: Springer New York, 1996. http://dx.doi.org/10.1007/978-1-4612-2332-0_46.

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Li, Peng, and Guoyao Wu. "Characteristics of Nutrition and Metabolism in Dogs and Cats." In Nutrition and Metabolism of Dogs and Cats, 55–98. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-54192-6_4.

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AbstractDomestic dogsand cats have evolved differentially in some aspects of nutrition, metabolism, chemical sensing, and feedingbehavior. The dogs have adapted to omnivorous dietscontaining taurine-abundant meat and starch-rich plant ingredients. By contrast, domestic catsmust consumeanimal-sourced foodsfor survival, growth, and development. Both dogsand catssynthesize vitamin C and many amino acids (AAs, such as alanine, asparagine, aspartate, glutamate, glutamine, glycine, proline, and serine), but have a limited ability to form de novo arginineand vitamin D3. Compared with dogs, cats have greater endogenousnitrogen losses and higher dietary requirements for AAs (particularly arginine, taurine, and tyrosine), B-complex vitamins (niacin, thiamin, folate, and biotin), and choline; exhibit greater rates of gluconeogenesis; are less sensitive to AA imbalances and antagonism; are more capable of concentrating urine through renal reabsorption of water; and cannot tolerate high levels of dietary starch due to limited pancreatic α-amylase activity. In addition, dogs can form sufficient taurinefrom cysteine(for most breeds); arachidonic acidfrom linoleic acid; eicosapentaenoic acid and docosahexaenoic acid from α-linolenic acid; all-trans-retinol from β-carotene; and niacinfrom tryptophan. These synthetic pathways, however, are either absent or limited in all cats due to (a) no or low activities of key enzymes (including pyrroline-5-carboxylate synthase, cysteinedioxygenase, ∆6-desaturase, β-carotene dioxygenase, and quinolinate phosphoribosyltransferase) and (b) diversion of intermediates to other metabolic pathways. Dogs can thrive on one large meal daily, select high-fat over low-fat diets, and consume sweet substances. By contrast, cats eat more frequently during light and dark periods, select high-protein over low-protein diets, refuse dryfood, enjoy a consistent diet, and cannot taste sweetness. This knowledge guides the feeding and care of dogsand cats, as well as the manufacturing of their foods. As abundant sources of essentialnutrients, animal-derivedfoodstuffs play important roles in optimizing the growth, development, and health of the companionanimals.
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Ashley, Judith M. "Lipid Biomarkers of Adherence to Low Fat Diets." In Dietary Fats, Lipids, Hormones, and Tumorigenesis, 115–29. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1151-5_9.

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Hawley, John A. "Fat Adaptation Science: Low-Carbohydrate, High- Fat Diets to Alter Fuel Utilization and Promote Training Adaptation." In Nestlé Nutrition Institute Workshop Series, 59–77. Basel: KARGER, 2012. http://dx.doi.org/10.1159/000329283.

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Del Prado, Martha, Salvador Villalpando, Alejandra Lance, Eunice Alfonso, Hans Demmelmair, and Berthold Koletzko. "Contibution of Dietary and Newly Formed Arachidonic Acid to Milk Secretion in Women on Low Fat Diets." In Advances in Experimental Medicine and Biology, 407–8. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/0-306-46830-1_50.

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Mashelkar, Tushima, and Geeta Dharmatti. "Chapter-01 Prescribing A Low-Fat Diet." In A Complete Textbook for GNM Internship, 1–7. Jaypee Brothers Medical Publishers (P) Ltd., 2015. http://dx.doi.org/10.5005/jp/books/12602_2.

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Conference papers on the topic "Low-fat diet"

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Castaño-Martinez, T., and T. Laeger. "Low-protein/high-fat diet induces partial remission of type 2 diabetes." In Abstracts des Adipositas-Kongresses 2020 zur 36. Jahrestagung der Deutschen Adipositas Gesellschaft e.V. (DAG). © Georg Thieme Verlag KG, 2020. http://dx.doi.org/10.1055/s-0040-1714490.

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Yang, Yiwen. "Regulation of low-fat diet on obesity and type 2 diabetes in adolescents." In International Conference on Biological Engineering and Medical Science (ICBIOMed2022), edited by Gary Royle and Steven M. Lipkin. SPIE, 2023. http://dx.doi.org/10.1117/12.2669933.

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Krga, Irena, Joanna Wirkus, Aya Samir Ead, and Gerardo Guillermo Mackenzie. "Nutrigenomic Effects of a High-Fat Diet and a Dietary Change to a Low-Fat Diet in the Pancreas in a Mouse Model of Pancreatic Carcinogenesis." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091222.

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Kamathewatte, K. W. M. N. K., H. S. Wijedasa, and B. S. S. De Silva. "The Effectiveness of Intermittent Fasting Diet Compared with Ketogenic Diet in Reducing Weight of the Adults with Obesity , A Systematic Review." In SLIIT International Conference on Advancements in Sciences and Humanities 2023. Faculty of Humanities and Sciences, SLIIT, 2023. http://dx.doi.org/10.54389/yxzp8814.

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Obesity is a worldwide health concern, characterized by excessive body fat posing risks to overall health. In 2016, almost 13% of individuals above 18 years were obese, and projections for 2025 estimate higher rates, emphasizing the need for effective weight management strategies. Two popular diets, the ketogenic diet and intermittent fasting, have gained attention for their potential in adult weight reduction. Intermittent fasting involves alternating eating and fasting periods, while the ketogenic diet promotes ketosis through low carbs and high fat. This systematic review aims to compare the efficacy of intermittent fasting and ketogenic diet to clarify which approach may be more advantageous for adults looking to lose weight. Relevant literature from 2017 to 2023 was searched in databases such as CINAHL, MEDLINE, PUBMED, Science Direct, and Cochrane. Additionally, a few numbers of studies before 2017 were taken due to the availability of related information. Seven highly relevant articles were selected using PRISMA guidelines. After careful analysis, the study suggests that intermittent fasting holds promise for weight loss, particularly in comparison to the ketogenic diet. Intermittent fasting achieves weight loss without the potential side effects of the ketogenic diet, such as nutrient deficiencies. Conversely, a simple meal skipping approach in intermittent fasting may not suit everyone, warranting consultation with professionals for suitable dietary decisions. This study highlights the effectiveness of intermittent fasting as a potential weight loss strategy over the ketogenic diet, underscoring the importance of medical consultation in individual dietary planning.
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Sherrod, Brandon, Shawn Gilbert, Krista Casazza, and Alan Eberhardt. "Design of a Torsion Tester for Measuring Murine Bone Properties for Studies on the Effects of Diabetes and Obesity." In ASME 2013 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/sbc2013-14412.

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Conditions such as diabetes and obesity have been found to affect the mechanical integrity of bone. Studies have shown that diabetic rodent models exhibit lower levels of new bone formation during fracture healing 1, lower bone mineral density (BMD) 2, and increased risk of fracture 3. There are differences, however, in the bone integrity of bone samples from type I and type II diabetics, which is most likely due to obesity 2. Findings from research on obesity’s effects on bone integrity have been controversial; although there is an increase in bone mineral density (BMD) with increasing body mass index (BMI) and a decrease in fracture incidence in the central body regions in obese women compared to healthy weight women due to soft tissue padding, there is an increase in fracture incidence at extremeties 4. Other studies have shown that while cortical bone strength may not be adversely affected by high-fat diets, cancellous bone BMD and mechanical strength was significantly lower in high-fat diet mice than low-fat diet mice 5. In addition, extreme obesity has been associated with lower BMD despite the general trend of increased BMD with higher BMI 6.
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Chen, Vicky, Emma Chase, Michael Lane, Lindsey Wooliscroft, Claire Adams, Priya Srikanth, Elizabeth Silbermann, et al. "A randomized, controlled trial of low-fat diet for fatigue in multiple sclerosis (P6-3.008)." In 2023 Annual Meeting Abstracts. Lippincott Williams & Wilkins, 2023. http://dx.doi.org/10.1212/wnl.0000000000202450.

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Verbrugghe, Adronie, and Alexandra Rankovic. "Dietary choline in feline nutrition and its role in obesity prevention and liver health." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gyun6061.

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In North America, 60% of cats is estimated to be overweight or obese, predisposing cats to obesity-related health consequences, which reduce quality and quantity of life. Weight loss is recommended, yet current protocols are often unsuccessful. Moreover, drastic energy restriction can put overweight and obese cats at risk of developing feline hepatic lipidosis which can be fatal if left untreated.Choline, an essential nutrient, can be found naturally in organ meats, eggs, soybean and wheat germ. Commercial pet foods contain a supplemental source of choline to meet the recommendations set by the Association of American Feed Control Officials. For cats, 2400 mg/kg diet on a dry matter basis or 600 mg/1000 kcal metabolizable energy is recommended for growth and adult maintenance. Choline is a methyl group donor involved in multiple metabolic pathways and plays an important role in fat metabolism and mobilization, particularly in the liver. Choline is a precursor for phosphatidylcholine, an essential component of very-low-density lipoproteins, crucial for exporting triglycerides and cholesterol out of the liver and into circulation. Research in many animal species, including cats, has found that a diet deficient in choline results in hepatic fat accumulation. Similarly in rats, high-fat diet-induced fatty livers were reversed with choline. Choline supplementation studies in the animal nutrition field have largely focused on growth and weight gain in livestock. This research uncovered decreased fat deposition and increased lean carcass composition with supplementation of choline or its derivative betaine. This session will summarize recent choline research in cats. The findings suggest that supplementing choline, above an animal’s recommended allowance, may help to reduce body fat gain in growing kittens after neutering, and help mobilize fats from the liver in overweight and obese cats, proposing a novel nutritional strategy for obesity prevention and liver health in domestic cats.
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He, Min, Hong Zhu, Jingsong Dong, and Dean Ta. "Low-intensity pulsed ultrasound attenuates body weight and insulin resistance in obese mice induced by high-fat diet." In 2023 IEEE International Ultrasonics Symposium (IUS). IEEE, 2023. http://dx.doi.org/10.1109/ius51837.2023.10306759.

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Monteiro Terra, Andressa, Wanderson Fernando Mello de Souza, Gisele Santos de Souza, Ana Luísa de Souza Gomes, Rutheneia Sofia José Tavares de Carvalho, Claudia Cardoso Netto, Ana Paula Machado da Rocha, Luiz Fernando Rodrigues Júnior, Ricardo Felipe Alves Moreira, and Cristiane Barbosa. "INDUCTION OF TYPE 2 DIABETES IN RATS BY IN-HOUSE PREPARED HIGH-FAT DIET AND LOW STREPTOZOTOCIN DOSE." In SIAN 2017 - III Simpósio de Alimentos e Nutrição. Rio de Janeiro - RJ, Brazil: Galoa, 2017. http://dx.doi.org/10.17648/sian-2017-60716.

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Rosi, Alice, Ricardo Teixo, Nanci Batista, Lorena Calderón-Pérez, Antoni Caimari, and Francesca Scazzina. "Multicenter Randomized Controlled Trial to Tackle Obesity through a Mediterranean Diet vs. A Low-Fat Diet in Children and Adolescents: Preliminary Results from the MED4YOUTH STUDY." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091126.

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Reports on the topic "Low-fat diet"

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Krauss, R. M., and D. M. Dreon. Low density lipoprotein subclasses and response to a low-fat diet in healthy men. Office of Scientific and Technical Information (OSTI), November 1994. http://dx.doi.org/10.2172/41265.

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
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Wu, Xuhong, and Lijun Huang. Comparison of the efficacy between low-carbohydrate diets and low-fat diets in type 2 diabetes mellitus: protocol for a systematic review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, February 2022. http://dx.doi.org/10.37766/inplasy2022.2.0074.

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Butler, Walter R., Uzi Moallem, Amichai Arieli, Robert O. Gilbert, and David Sklan. Peripartum dietary supplementation to enhance fertility in high yielding dairy cows. United States Department of Agriculture, April 2007. http://dx.doi.org/10.32747/2007.7587723.bard.

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Objectives of the project: To evaluate the effects of a glucogenic supplement during the peripartum transition period on insulin, hepatic triglyceride accumulation, interval to first ovulation, and progesterone profile in dairy cows. To compare benefits of supplemental fats differing in fatty acid composition and fed prepartum on hepatic triglyceride accumulation, interval to first ovulation, progesterone profile, and uterine prostaglandin production in lactating dairy cows. To assess the differential and carry-over effects of glucogenic and fat supplements fed to peripartum dairy cows on steroidogenesis and fatty acids in ovarian follicles. To determine the carry-over effects of peripartum glucogenic or fat supplements on fertility in high producing dairy cows (modified in year 3 to Israel only). Added during year 3 of project: To assess the activity of genes related to hepatic lipid oxidation and gluconeogenesis following dietary supplementation (USA only). Background: High milk yields in dairy cattle are generally associated with poor reproductive performance. Low fertility results from negative energy balance (NEBAL) of early lactation that delays resumption of ovarian cycles and exerts other carryover effects. During NEBAL, ovulation of ovarian follicles is compromised by low availability of insulin and insulin-like growth factor-I (IGF-I), but fatty acid mobilization from body stores is augmented. Liver function during NEBAL is linked to the resumption of ovulation and fertility: 1) Accumulation of fatty acids by the liver and ketone production are associated with delayed first ovulation; 2) The liver is the main source of IGF-I. NEBAL will continue as a consequence of high milk yield, but dietary supplements are currently available to circumvent the effects on liver function. For this project, supplementation was begun prepartum prior to NEBAL in an effort to reduce detrimental effects on liver and ovarian function. Fats either high or low in unsaturated fatty acids were compared for their ability to reduce liver triglyceride accumulation. Secondarily, feeding specific fats during a period of high lipid turnover caused by NEBAL provides a novel approach for manipulating phospholipid pools in tissues including ovary and uterus. Increased insulin from propylene glycol (glucogenic) was anticipated to reduce lipolysis and increase IGF-I. The same supplements were utilized in both the USA and Israel, to compare effects across different diets and environments. Conclusions: High milk production and very good postpartum health was achieved by dietary supplementation. Peripartum PGLY supplementation had no significant effects on reproductive variables. Prepartum fat supplementation either did not improve metabolic profile and ovarian and uterine responses in early lactation (USA) or decreased intake when added to dry cow diets (Israel). Steroid production in ovarian follicles was greater in lactating dairy cows receiving supplemental fat (unsaturated), although in a field trail fertility to insemination was not improved.
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Low fat or low carbohydrate diets seem just as effective for weight loss. National Institute for Health Research, May 2018. http://dx.doi.org/10.3310/signal-00597.

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