An acute intake of theobromine does not change postprandial lipid metabolism, whereas a high-fat meal lowers chylomicron particle number
Postprandial responses predict cardiovascular disease risk. However, only a few studies have compared acute postprandial effects of a low-fat, high-carbohydrate (LF) meal with a high-fat, low-carbohydrate (HF) meal. Furthermore, theobromine has favorably affected fasting lipids, but postprandial effects are unknown. Because both fat and theobromine have been reported to increase fasting apolipoprotein A-I (apoA-I) concentrations, the main hypothesis of this randomized, double-blind crossover study was that acute consumption of an HF meal and a theobromine meal increased postprandial apoA-I concentrations, when compared wit...
Source: Nutrition Research - April 2, 2017 Category: Nutrition Authors: Lotte Smolders, Ronald P Mensink, Jogchum Plat Source Type: research
Shrimp oil extracted from the shrimp processing waste reduces the development of insulin resistance and metabolic phenotypes in diet-induced obese rats
Applied Physiology, Nutrition, and Metabolism, e-First Articles. Diet-induced obesity, insulin resistance, impaired glucose tolerance, chronic inflammation, and oxidative stress represent the main features of type 2 diabetes mellitus. The present study was conducted to examine the efficacy and mechanisms of shrimp oil on glucose homeostasis in obese rats. Male CD rats fed a high-fat diet (52 kcal% fat) and 20% fructose drinking water were divided into 4 groups and treated with the dietary replacement of 0%, 10%, 15%, or 20% of lard with shrimp oil for 10 weeks. Age-matched rats fed a low-fat diet (10 kcal% fat) were used a...
Source: Applied Physiology, Nutrition, and Metabolism - March 31, 2017 Category: Physiology Source Type: research
What to eat and drink in the festive season: a pan-European, observational, cross-sectional study
Conclusion: Study participants tolerated a range of food and drink well. Reflux or dyspeptic symptoms were least likely after the low-fat, low-calorie meal. Fullness was increased after the high-fat, high-calorie dinner, but not low-fat meals. These results will help the public to make evidence-based dietary choices during the carnival season! (Source: European Journal of Gastroenterology and Hepatology)
Source: European Journal of Gastroenterology and Hepatology - March 29, 2017 Category: Gastroenterology Tags: Original Articles: Nutrition Source Type: research
Dietary fat content modulates the hypolipidemic effect of dietary inulin in rats
ConclusionDietary fat content modulates the hypolipidemic effect of dietary inulin.
The hypolipidemic effect of inulin differs depending on dietary fat content (5 versus 20%). Specifically, 5% inulin instead of cellulose in a semi‐purified diet significantly reduces serum lipid levels in rats fed a high‐fat diet, which is strongly associated with increased total lipid and neutral sterol excretion. These results indicate that dietary fat content modulates the hypolipidemic effect of dietary inulin. (Source: Nahrung / Food)
Source: Nahrung / Food - March 29, 2017 Category: Nutrition Authors: Kyu ‐Ho Han, Aiko Yamamoto, Ken‐ichiro Shimada, Hiroto Kikuchi, Michihiro Fukushima Tags: Research Article Source Type: research
Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low ‐Fat Chicken Frankfurters
In conclusion, walnut, HXT and olive oil can be applied in meat products as additives with functional properties.Practical Applications:
We designed a new functional meat product using fat replacers, healthy fatty acid source and natural antioxidant.
We determine whether the inclusion of walnut is be able to improve the fatty acid profile and mineral content of Frankfurters.
We determine whether the inclusion of hydroxytirosol as antioxidant is be able to protect of oxidation the fatty acid of Frankfurters during it's storage.
Olive oil, hydroxytyrosol and walnut has potential for meat industry as new ingredients during f...
Source: European Journal of Lipid Science and Technology - March 28, 2017 Category: Lipidology Authors: Gema Nieto, Lorena Mart ínez, Julian Castillo, Gaspar Ros Tags: Research Article Source Type: research
Efficacy of sodium alginate as fat replacer on the processing and storage quality of buffalo mozzarella cheese
Nutrition&Food Science,Volume 47, Issue 3, May 2017. Purpose The sensory quality and yield of mozzarella cheese deteriorates as the fat content in milk is reduced. In the present study, the efficacy of sodium alginate as fat replacer in low-fat buffalo Mozzarella cheese was evaluated on the basis of processing and storage (4 ±1°C) quality.
Design/methodology/approach Five treatments of buffalo Mozzarella cheese viz. Control full-fat cheese (6.0% milk fat; CFFC), Control low-fat cheese (<0.5% milk fat) without sodium alginate (CLFC), Low-fat cheese with 0.1% sodium alginate (LFC-1), 0.2% sodium alginate...
Source: Nutrition and Food Science - March 23, 2017 Category: Nutrition Source Type: research
Fatty acid profile of wild edible and cultivated mushrooms (pleurotus ostreatus, amanita spp and termitomyces microcarpus)
Nutrition&Food Science,Volume 47, Issue 3, May 2017. Purpose Fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus) were investigated. Design/methodology/approach Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60 ºC for 48 hours in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame i...
Source: Nutrition and Food Science - March 23, 2017 Category: Nutrition Source Type: research
Efficacy of sodium alginate as fat replacer on the processing and storage quality of buffalo mozzarella cheese
Nutrition&Food Science,Volume 47, Issue 3, May 2017. Purpose The sensory quality and yield of mozzarella cheese deteriorates as the fat content in milk is reduced. In the present study, the efficacy of sodium alginate as fat replacer in low-fat buffalo Mozzarella cheese was evaluated on the basis of processing and storage (4 ±1°C) quality.
Design/methodology/approach Five treatments of buffalo Mozzarella cheese viz. Control full-fat cheese (6.0% milk fat; CFFC), Control low-fat cheese (<0.5% milk fat) without sodium alginate (CLFC), Low-fat cheese with 0.1% sodium alginate (LFC-1), 0.2% sodium alginate...
Source: Nutrition and Food Science - March 23, 2017 Category: Nutrition Source Type: research
Extended multiplexing of TMT labeling reveals age and high fat diet specific proteome changes in mouse epididymal adipose tissue.
Abstract
The lack of high-throughput methods to analyze the adipose tissue protein composition limits our understanding of the protein networks responsible for age and diet related metabolic response. We have developed an approach using multiple-dimension liquid chromatography tandem mass spectrometry and extended multiplexing (24 biological samples) with TMT labeling to analyze proteomes of epididymal adipose tissues isolated from mice fed either low or high fat diet for a short or a long-term, and from mice that aged on low vs. high fat diets. The peripheral metabolic health (as measured by body weight, ...
Source: Molecular and Cellular Proteomics : MCP - March 21, 2017 Category: Molecular Biology Authors: Plubell DL, Wilmarth PA, Zhao Y, Fenton AM, Minnier J, Reddy AP, Klimek J, Yang X, David LL, Pamir N Tags: Mol Cell Proteomics Source Type: research
Cardiometabolic risk factors in type 2 diabetes with high fat and low muscle mass: At baseline and in response to exercise.
CONCLUSIONS: High fat and low muscle may be synergistically associated with higher HbA1c in type 2 diabetes. In participants with high fat mass, low muscle mass may attenuate exercise-induced improvements in some cardiometabolic risk factors.
PMID: 28317297 [PubMed - as supplied by publisher] (Source: Obesity)
Source: Obesity - March 20, 2017 Category: Eating Disorders and Weight Management Authors: Terada T, Boulé NG, Forhan M, Prado CM, Kenny GP, Prud'homme D, Ito E, Sigal RJ Tags: Obesity (Silver Spring) Source Type: research
Physicochemical, rheological, and sensory properties of low ‐fat ice cream designed by double emulsions
In this study, double emulsion method was used for reducing the fat content of ice cream. It was possible to reduce fat content of ice cream to 2.8% by means of double emulsion method was possible without affecting ice cream quality adversely.Double emulsion as a new technique to form ice cream with reduced fat content without changing quality characteristics as compared to regular fat content ice cream.
Double emulsion as a new technique to form ice cream with reduced fat content without changing quality characteristics as compared to regular fat content ice cream. (Source: European Journal of Lipid Science and Technology)
Source: European Journal of Lipid Science and Technology - March 19, 2017 Category: Lipidology Authors: Ezgi Tekin, Serpil Sahin, Gulum Sumnu Tags: Research Article Source Type: research
The effect of body fat percentage and body fat distribution on skin surface temperature with infrared thermography
This study aimed to search for relations between body fat percentage and skin temperature and to describe possible effects on skin temperature as a result of fat percentage in each anatomical site. Women (26.11±4.41 years old) (n =123) were tested for: body circumferences; skin temperatures (thermal camera); fat percentage and lean mass from trunk, upper and lower limbs; and body fat percentage (Dual-Energy X-Ray Absorptiometry). Values of minimum (TMi), maximum (TMa), and mean temperatures (TMe) were acquired in 30 regions of interest. Pearson's correlation was estimated for body circumferences and skin temperature varia...
Source: Journal of Thermal Biology - March 17, 2017 Category: Biology Source Type: research
No Fat, No Sugar, No Salt . . . No Problem? Prevalence of “Low-Content” Nutrient Claims and Their Associations with the Nutritional Profile of Food and Beverage Purchases in the United States
Conclusions Variations in nutrient density by claim type and food and beverage group suggests that claims may have differential utility for certain foods or nutrients and, in some cases, may mislead about the overall nutritional quality of the food. (Source: Journal of the Academy of Nutrition and Dietetics)
Source: Journal of the Academy of Nutrition and Dietetics - March 14, 2017 Category: Nutrition Source Type: research
Fatness mediates the influence of muscular fitness on metabolic syndrome in Colombian collegiate students
by Antonio Garc ía-Hermoso, Hugo Alejandro Carrillo, Katherine González-Ruíz, Andrés Vivas, Héctor Reynaldo Triana-Reina, Javier Martínez-Torres, Daniel Humberto Prieto-Benavidez, Jorge Enrique Correa-Bautista, Jeison Alexander Ramos-Sepúlveda, Emilio Villa-González, Mark D. Peterson, Robinson Ramírez-Vél ez
The purpose of this study was two-fold: to analyze the association between muscular fitness (MF) and clustering of metabolic syndrome (MetS) components, and to determine if fatness parameters mediate the association between MF and MetS clustering in Colombian collegiate students. This cross-sectio nal study ...
Source: PLoS One - March 14, 2017 Category: Biomedical Science Authors: Antonio Garc ía-Hermoso Source Type: research
