Intake of added oils and fats among middle-aged French adults: relationships with educational level and region of residence

OBJECTIVE: To describe the relative contribution of 10 created food groups to total fat intake in middle-aged subjects. The relationship of added oil and fat intake with region of residence and educational level was also assessed. DESIGN: Cross-sectional study. SUBJECTS/SETTING: Participants of the French Supplémentation en Vitamines et Minéraux Antioxydants study who completed at least six 24-hour dietary records after inclusion into the study (N=6,572). RESULTS: Added oils and fats were the main source of total fat intake. Animal fat and margarine intakes showed a significant inverse association with educational level, whereas oils with monounsaturated fatty acids (MUFA) were positively associated with education level. Animal fat intake was significantly higher in the western and northern parts of France (54.2% and 50.4%) and lower in the Mediterranean Coast (39.0%). A significant inverse gradient was found with oils with polyunsaturated fatty acids or MUFA in the southwest and the Mediterranean Coast compared with the northern part of France. CONCLUSIONS: We showed a north to south gradient for animal fat intake and the opposite for oils with MUFA and polyunsaturated fatty acid in France. This gradient parallels the known disparities for cardiovascular mortality in this country. This should contribute to adapting dietary guidelines for dietary change in a public health perspective.     

Niveaux d’apport et sources alimentaires des principaux acides gras polyinsaturés n-6 et n-3 dans la population adulte en France*

The intake of individual n-6 and n-3 polyunsaturated fatty acids (PUFA) have been estimated in 4,884 adult subjects of both sexes, volunteers from the French SUVIMAX intervention trial. On an energy basis, both men and women consumed 4.2% energy as linoleic acid, 0.38% as α-linolenic acid, 0.08% as arachidonic acid, 0.06% as eicosapentaenoic acid (EPA), 0.03% as docosapentaenoic acid (DPA) and 0.11% as docosahexaenoic acid (DHA), with a mean linoleic/α-linolenic acid ratio of 11.3. The intake of α-linolenic acid was well below the current recommendations (0.8% of energy) for almost all subjects, as a consequence of the low consumption of α-linolenic acid-rich oils and fats. The mean intake levels of long-chain n-3 PUFA were higher than the recommended levels, but showed great interindividual variations, due to very large differences in the consumption of fish, especially of fatty fish.     

Fatty acid composition of nuts--implications for cardiovascular health

It is well established that, due to their high content of saturated fatty acids (SFA), the intake of meat and meat products is strongly associated with elevated blood cholesterol concentrations and an increased risk of hypertension, diabetes and cardiovascular diseases. Conversely, the intake of foods rich in unsaturated fatty acids, such as those contained in most vegetable fats and oils and oily fish, is associated with improved lipid profiles, a lower potency of intermediate biomarkers of atherosclerosis and lesser incidence of cardiovascular diseases. There are persuasive evidences that dietary substitution of monounsaturated fatty acids (MUFA) or n-6 polyunsaturated fatty acids (PUFA) for SFA lowers blood cholesterol and may have beneficial effects on inflammation, thrombosis, and vascular reactivity. MUFA may have an advantage over PUFA because enrichment of lipoprotein lipids with MUFA increases their resistance to oxidation. Marine n-3 PUFA have a number of anti-atherosclerotic effects, including anti-arrhythmic properties and, at relatively high doses, reduce serum triglycerides. These effects appear to be shared in part by vegetable n-3 PUFA. Nuts are natural foods rich in unsaturated fatty acids; most nuts contain substantial amounts of MUFA, while walnuts are especially rich in both n-6 and n-3 PUFA. Healthy fats in nuts contribute to the beneficial effects of frequent nut intake observed in epidemiological studies (prevention of coronary heart disease, diabetes, and sudden death) and in short-term feeding trials (cholesterol lowering, LDL resistance to oxidation, and improved endothelial function).     

Energy, macronutrient and fatty acid intake of French elderly community dwellers and association with socio-demographic characteristics: data from the Bordeaux sample of the Three-City Study

Few data are available regarding dietary habits of the elderly, in particular about fatty acid consumption, whereas these are major risk or protective factors of several age-related diseases. The aim of the present study was to characterise the dietary intake of a French elderly population in terms of energy, macronutrients and fatty acids based on their socio-demographic characteristics. The study population (age range 67.7-94.9 years) consisted of 1786 subjects from Bordeaux (France), included in the Three-City cohort. Dietary assessment was performed by a 24 h recall, allowing the estimation of energy, protein, carbohydrate, total fat, SFA, MUFA and PUFA intakes. Socio-demographic characteristics (age, sex, marital status, educational level and income), practice of sports and BMI were registered. Total energy intake (EI) was lower in women and in older participants ( > or = 85 years) but higher in single subjects. Higher EI was associated with higher income, but not with educational level. Mean contribution of macronutrients to EI (protein 18%, carbohydrate 46% and total fat 31%) was higher in women than men, except for alcohol. The oldest individuals consumed less protein and more mono- and disaccharides. Excess saturated fat intake (43% of total fat), associated with a relative deficit in MUFA consumption (36% of total fat), was observed. The mean 18:2n-6:18:3n-3 ratio was 9.9 and decreased with higher educational level. The present results suggest that being female, older age, being widowed and low income level could be considered as risk factors of inadequate dietary intake.     

Towards improved fat intake and nutrition for Malaysians

An examination of the fat composition of the diet of a Malaysian urban hostel population obtained by chemical analysis of representative meals prepared by a 7-day rotation menu, revealed both nutritional attributes and limitations when compared against the dietary messages contained in the American Heart Association (AHA) and World Health Organisation (WHO) models. The Malaysian diet supplies 26% kcal i.e. 66 g total fat (51 g vegetable fats, 15 g animal fats) and contains <300 mg cholesterol, which are below the upper limits for these dietary constituents in the AHA and WHO models and conflicts with the perception that Malaysians in general, may be consuming too much fat and cholesterol. The supply of essential fatty acids (EFA), however, appears sub-optimal at 3.2% kcal mainly due to the comparatively low content of both the omega-6 (linoleic acid) and omega-3 [alpha-linolenic, eicosapentaenoate (EPA) and docosahexaenoate (DHA)] fatty acids in the Malaysian diet. The estimated omega-6/omega-3 fatty acid ratio of 10 further reflects an imbalance of these two families of polyunsaturated fatty acids (PUFA), which can be corrected to a ratio of 5 to 7 by moderate increases in the consumption of fish, soyabean-based foods, and pulses and nuts. Considering the current status of knowledge on the health effects of the different families of fatty acids, the ratio of 2:3:1 for the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and PUFA in the diet is judged to improve fat intake and nutrition in Malaysians. Such a dietary fatty acids ratio can be satisfied by the use of a cooking oil containing 28% SFA, 53% MUFA, and 19% PUFA, which may obtained by the judicious blending of palm olein with MUFA-rich and PUFA-rich vegetable oils. Alternatively, moderate increases in the consumption of marine fish, pulses, nuts, soybean-based foods and their products would also serve the same end.     

Increasing trends in dietary total fat and fatty acid intake among Korean children: using the 2007–2017 national data

BACKGROUND/OBJECTIVESThe prevalence of obesity has been increasing in Korean children. As an unhealthy diet is known as one of the major determinants of childhood obesity, assessing and monitoring dietary fat intake of children is needed.SUBJECTS/METHODSThis analysis included 9,998 children aged 3–11 yrs from the 2007–2017 Korea National Health and Nutrition Examination Surveys. Dietary data were obtained from a single 24-h dietary recall. Intakes of total fat and fatty acids, including saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), n-3 fatty acid (n-3 FA), and n-6 fatty acid (n-6 FA) were evaluated as the absolute amount (g) and proportion of energy from each fatty acid (% of energy). The total fat and SFA intake were also assessed according to compliance with dietary guidelines. Linear trends in the dietary fats intake across the survey period were tested using multiple regression models.RESULTSTotal fat intake significantly increased from 38.5 g (20.3% of energy) to 43.4 g (23.3% of energy) from 2007 to 2017. This increase was mainly accounted for the increases in intakes of SFA (7.2% to 8.4% of energy) and MUFA (6.2% to 7.5% of energy). PUFA intake increased from 4.4 to 4.7% of energy during the 11-yrs period: from 0.57 to 0.63% of energy for n-3 FA and from 3.8 to 4.1% of energy for n-6 FA. The proportions of children who consumed amounts exceeding the dietary guidelines for total fat and SFA significantly increased from 2007 to 2017, with increases from 9.8% to 17.4% for total fat and from 36.9% to 50.9% for SFA.CONCLUSIONSProminent increasing trends in the consumption of total fat and SFA but tiny change in n-3 FA intake were observed in Korean children. The healthy intake of dietary fats should be emphasized in this population.     

Total fat and fatty acid intakes and food sources in Mediterranean older adults requires education to improve health

The proportion of fat has increased at the expense of carbohydrates in the past years, and we aimed to assess total fat and fatty acids intake and their food sources among Mediterranean older adults and compare them to national and international recommendations. This study was conducted in 211 participants to determine lipid and fatty acid intake using a Spanish food database. The mean daily intake of lipids was 68.6 g/d (standard deviation [SD]: 24.6; 34.4%, SD: 7.0 of total energy consumed). Men, younger participants, and those with higher education ingested more lipids than their peers. Fatty acids were ingested as follows (expressed as percentage of total energy intake): monounsaturated fatty acids (MUFA) (16.7%, SD: 4.1), saturated fatty acids (SFA) (9.6%, SD: 2.6), and polyunsaturated fatty acids (PUFA) (5.0%, SD: 1.7). Oils and seeds were the highest contributors in the intake of lipids (38.8%, SD: 16.0), MUFA (53.9%, SD: 18.7), and PUFA (33.0%, SD: 16.4). The total fat intake (34.4%, SD: 7.0) was within the range of International and Spanish recommendations among Mediterranean older adults; however, the intake of fatty acids did not abide by the international (PUFA) and Spanish recommendations (SFA, MUFA). α-Linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid intake were lower than recommendations, but cholesterol intake (243.9 mg, SD: 140.4) was within the range of recommendations. Therefore, public health campaigns are needed to encourage older adults to decrease SFA intake and increase adherence to the Mediterranean diet pattern for a better health.     

Comparison of adipose tissue fatty acids with dietary fatty acids as measured by 24-hour recall and food frequency questionnaire in Black and White Adventists: the Adventist Health Study

PURPOSE: To calibrate and compare intake of different fats and individual fatty acids as assessed with a food frequency questionnaire (FFQ) against that estimated with (i) a series of dietary recalls and; (ii) the relative fat concentration in an adipose tissue biopsy. The FFQ was specially designed for use in a cohort of Seventh-day Adventists. In preparation for a large cohort study investigating the effect of diet on risk of colon, prostate and breast cancer. METHODS: The association of adipose tissue fatty acids and dietary fat intake was assessed in 49 black and 72 white Seventh-day Adventists subjects using 8 different 24-hour recalls, a 200-item food frequency questionnaire (FFQ) and adipose tissue biopsies from each subject. RESULTS: Pearson correlation between fatty acids in adipose tissue and dietary intake as assessed by multiple 24-hour recalls were as follows: Linoleic acid: 0.77 in black and 0.71 in white subjects, respectively; Linolenic acid: 0.68 (blacks) and 0.62 (whites); Total Polyunsaturated fat (PUFA): 0.78 (blacks) and 0.70 (whites); Total Monounsaturated fat (MUFA): 0.35 (blacks) and 0.03 (whites); Total Saturated fat (SFA): 0.46 (blacks) and 0.56 (whites). Correlations between fatty acids in adipose tissue and dietary intake as assessed by FFQ were: Linoleic acid: 0.61 (blacks) and 0.52 (whites), respectively; Linolenic acid: 0.29 (blacks) and 0.49 (whites); PUFA: 0.62 (blacks) and 0.53 (whites); MUFA: 0.07 (blacks) and 0.31 (whites), SFA: 0.21 (blacks) and 0.31 (whites). CONCLUSIONS: Our study confirms findings of others that 24-hour recalls are valid for assessing dietary intake of different types of fat. The FFQ we developed and used in this study gave reasonably valid measures of fatty acid intake in our population and is thus suitable for use in large cohort studies. It had validity comparable to that observed for other FFQs.     

Effect of dietary fatty acid composition on substrate utilization and body weight maintenance in humans

Background/purpose

Dietary fat content is a primary factor associated with the increase in global obesity rates. There is a delay in achieving fat balance following exposure to a high-fat (HF) diet (≥ 40 % of total energy from fat) and fat balance is closely linked to energy balance. Exercise has been shown to improve this rate of adaptation to a HF diet. Recently, however, the role of dietary fatty acid composition on energy and macronutrient balance has come into question.

Methods

We chose studies that compared monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and saturated fatty acids (SFA). We have reviewed studies that measured diet-induced thermogenesis (DIT), energy expenditure (EE), or fat oxidation (FOx) in response to a HF meal challenge, or long-term dietary intervention comparing these fatty acids.

Results

While single-meal studies show that SFA induce lower DIT and FOx compared to unsaturated fats, the effect of the degree of unsaturation (MUFA vs. PUFA) appears to yet be determined. Long-term dietary interventions also support the notion that unsaturated fats induce greater EE, DIT, and/or FOx versus SFA and that a high MUFA diet induces more weight loss compared to a high SFA diet. Sex and BMI status also affect the metabolic responses to different fatty acids; however, more research in these areas is warranted.

Conclusion

SFA are likely more obesigenic than MUFA, and PUFA. The unsaturated fats appear to be more metabolically beneficial, specifically MUFA ≥ PUFA > SFA, as evidenced by the higher DIT and FOx following HF meals or diets.     

Huiles végétales et margarines : évolution de la qualité : Les solutions technologiques à la réduction des acides gras trans

Industrial trans fatty acids (TFA) originate from partial hydrogenation and deodorisation (last step of oils & fats refining).Concerning refining, technological improvements and optimized conditions applied during the deodorisation step, lead to reduced amounts of trans isomers in vegetable oils (less than 1% or 2%), a trend encouraged since 2003 by FEDIOL.The production of margarines, spreads and shortenings with adapted properties (namely, in terms of solid fat crystals), requires the modification of “natural” oils & fats: fractionation, interesterification and hydrogenation (full or partial), among which partial hydrogenation is the only trans-producing process. Appropriate combinations of the available trans-free modification techniques together with a proper choice of the feedstock, allow to produce trans-free or low-trans fats for these applications. Thanks to these different options, the vast majority of retail margarines/fat spreads are currently below 1% TFA. Industrial margarines, according to the IMACE good manufacturing practice code, go on reducing their TFA content (target<5%). Nevertheless, some improvements should be made for certain products (puff pastry, viennoiserie…) still contributing to TFA intakes.     

The cholesterolaemic effects of dietary fats in cholesteryl ester transfer protein transgenic mice.

In order to investigate the role of cholesteryl ester transfer protein (CETP) in the cholesterolaemic response to dietary fats, we analysed plasma lipid profiles of CETP-transgenic and control C57BL/6 mice fed standard chow (AIN-93G; AIN), a low-fat diet, and diets high in butter (saturated fatty acids; SFA), high-oleic acid safflower oil (monounsaturated fatty acids; MUFA), and safflower oil (polyunsaturated fatty acids; PUFA) for 5 weeks. Each group contained four or five mice. There were significant diet and dietxgenotype effects on plasma total cholesterol (TC; and respectively), liver TC ( and respectively), and esterified cholesterol (EC; and respectively); diet effects on plasma triacylglycerol liver free cholesterol and body weight a genotype effect on body-weight gain and a dietxgenotype effect on energy intake In transgenic mice the SFA diet caused significantly higher plasma TC than the PUFA diet In control mice MUFA and PUFA diets, but not the SFA diet, caused significantly higher plasma TC than the low-fat and AIN diets Transgenic mice fed PUFA had lower plasma TC while transgenic mice fed MUFA had lower LDL+VLDL-cholesterol than controls in the same dietary groups. Transgenic mice fed MUFA and PUFA diets also had significantly higher liver TC and respectively) and EC and respectively) than controls fed the same diets. In the present study we showed that: (1) CETP transgenic mice had a cholesterolaemic response to dietary fats similar to that in human subjects; (2) CETP transgenic mice fed PUFA showed significantly lower plasma TC, while those fed MUFA had lower LDL+VLDL-cholesterol than controls; (3) hepatic accumulation of cholesterol, possibly resulting from the combination of the enhanced cholesteryl ester transfer to apolipoprotein B-containing lipoproteins and increased hepatic uptake of cholesterol, may contribute to the cholesterol-lowering effect of MUFA and PUFA in CETP-transgenic mice; (4) CETP may play a role in appetite and/or energy regulation.     

Dietary Fat and Polyunsaturated Fatty Acid Intakes during Childhood Are Prospectively Associated with Puberty Timing Independent of Dietary Protein

Dietary fat and fat quality have been inconsistently associated with puberty timing. The aim of this study was to investigate the prospective associations of dietary fat, saturated fatty acid (SFA), polyunsaturated fatty acid (PUFA), and monounsaturated fatty acid (MUFA) with puberty timing. Using longitudinal data from China Health and Nutrition Survey (CHNS) and Southwest China Childhood Nutrition and Growth (SCCNG) Study, we analyzed dietary data, anthropometric measurements, and potential confounders. Dietary intakes were assessed by 3-day 24-h recalls. Age at Tanner stage 2 for breast/genital development (B2/G2) and age at menarche/voice break (M/VB) were used as puberty development markers. Cox proportional hazard regression models were used to estimate the relevance of dietary intake of total fat, SFA, PUFA, and MUFA on puberty timing. Among 3425 girls and 2495 boys, children with higher intakes of total fat and PUFA were more likely to reach their B2/G2 or M/VB at an earlier age. Associations were not attenuated on additional adjustment for childhood dietary protein intake. However, higher intakes of SFA or MUFA were not independently associated with puberty development. A higher intake of dietary fat and PUFA in prepuberty was associated with earlier puberty timing, which was independent of dietary protein intake.     

Development of food groupings to guide dietary advice for people with diabetes

Objective: To describe the development and characteristics of a food categorisation system and its application to guide advice for diabetes treatment. Design and methods: Foods commonly consumed by 16 adults with diabetes were grouped by macronutrient content and type of fat to form a set of reference food groups for dietary advice. Means for energy and macronutrients from individual food groups were then used to construct an overall intake pattern targeting 8000 kJ and relative amounts of carbohydrate, protein and fat (saturated fatty acids (SFA) < 10%E and (polyunsaturated fatty acids) PUFA ～ 10%E). Variation in energy and macronutrients contributed by all foods partitioned into each food group was assessed by the coefficient of variation of data on the whole diet. Results: To differentiate between sources of fat, 13 food groups emerged and 10 were deemed acceptable to nutritional guidelines for diabetes treatment. The food group pattern was judged adequate for the achievement of dietary recommendations with low‐potential variation in total energy (5%) and macronutrient proportions (protein 6%, fat 6%, carbohydrate 3%), but higher for fat types (SFA 22%, (monounsaturated fatty acids) MUFA 11%, PUFA 12%). Targeted proportions for fat types were achieved only when daily servings of PUFA‐rich, oils, nuts and oily fish or soy were included in an ideal intake pattern. Conclusions: In theory, a dietary pattern constructed from food group sources of macronutrients and individual fat types results in low‐potential variation from recommended nutrient targets and, therefore, is appropriate to guide advice for the treatment of diabetes.     

Assessment of individual fatty acid intake

Dietary assessment of individual fatty acid intake is difficult due to a number of limitations. Information regarding the type, quantity and brand-name of fat used in cooking and at the table is required. In addition, margarine manufacturers may change the component oils used for reasons of cost, which changes the fatty acid composition of their products from season-to-season. Independent markers of fatty acid intake are required, therefore, to compensate for these limitations. Adipose tissue concentrations have been used as a measure of habitual intake of fatty acid groups and individual fatty acids in numerous studies. Saturated (SFA) and monounsaturated fatty acids (MUFA) are generally poorly correlated with adipose tissue concentrations, which can be explained partly by endogenous synthesis. In general, adipose tissue concentrations of exogenously-produced fatty acids (n-3 and n-6 polyunsaturated fatty acids (PUFA)) are well correlated with estimates of habitual intake. Correlations between dietary trans unsaturated fatty acids (TUFA) and adipose tissue concentrations vary between countries, which may be due to differences in dietary sources. Correlations may be affected by differences in bioavailability or selective retention of fatty acids in certain tissue lipids.     

Monounsaturated and omega-3 but not omega-6 polyunsaturated fatty acids improve hepatic fibrosis in hypercholesterolemic rabbits

OBJECTIVE: Although the influence of saturated fatty acids, monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), lipids, cholesterol levels, and other blood lipids has been established, few studies have examined the influence of these dietary lipids on the composition and histologic damage of organs in situations of hypercholesterolemia. Biliary lipids come from the liver, and this organ is essential in cholesterol homeostasis; thus, it may be helpful to evaluate the inter-relations among biliary, hepatic lipids, and hepatotoxic effects in situations of hypercholesterolemia with different dietary lipids. This study investigated whether administration of diets differing in fatty acid profiles (omega-3 PUFA, omega-6 PUFA, or MUFA) influence the content of biliary lipids, the lithogenic index of gallbladder bile, and the development of hepatic fibrosis in hypercholesterolemic rabbits. METHODS: Thirty rabbits were randomized to one of five groups. A control group received rabbit chow for 80 d. The remaining four groups received a 50-d diet that contained 3% lard and 13% cholesterol to provoke hypercholesterolemia. After this period, three groups were fed for another 30 d on a diet enriched with omega-6 PUFAs, MUFAs, and omega-3 PUFAs, respectively. Liver, bile, and plasma lipid compositions, lipid peroxidation in hepatic mitochondria, and histologic hepatic lesions were analyzed. RESULTS AND CONCLUSIONS: There was a beneficial effect of MUFA and omega-3 PUFA on hepatic fibrosis in hypercholesterolemic rabbits because both dietary fats led to recovery from hepatic lesions. However, because intake of omega-3 PUFA provoked lithogenic bile in rabbits, MUFA intake would be more advisable.     

Acides gras trans : nature, origine et impact sur la santé

Trans fatty acids include mono- and poly-unsaturated fatty acids having methylene interrupted double bonds. Trans monounsaturated fatty acids are formed during hydrogenation of oils to produce margarine and shortening but are also present in ruminant meat and milk as a result of biohydrogenation in the rumen. The linoleic and a-linolenic acid trans isomers may also be present in non-hydrogenated fats as the result of exposure of these polyunsaturated fatty acids to heat treatment, such as steam deodorization, or deep fat frying in food.Trans monounsaturated isomers are the major trans isomers consumed by humans. Data on trans fatty acids were obtained from nutritional interventions but also from epidemiological studies. For example, a meta analysis of 60 controlled trials published between 1970 to 1998 which included over 1,600 volunteers showed that replacing carbohydrates isoenergetically (1% of total energy) by 18: 1 trans would increase LDL cholesterol while the effect on HDL would be similar. The calculated impact on the ratio of total cholesterol/HDL would be of +0.022nmoles/L (p=0.015). A recent meta analysis of the four larger epidemiological studies showed that increasing the total energy intake with 2% trans fatty acids would result in a 23% increase in cardiovascular disease risk.However, it is essential now to answer the following question: Are trans fatty acids from natural origin have the same effects as those demonstrated for the “industrial ones”. Some studies which are being carried out should give some new information on this important still pending question despite the number of studies so far carried out.     

Effects of dietary saturated, monounsaturated, and n-3 fatty acids on blood pressure in healthy subjects

BACKGROUND: The quantity and quality of fats consumed in the diet influence the risk of cardiovascular disease (CVD). Although the effect of diet on plasma lipids and lipoproteins is well documented, less information exists on the role of fats on blood pressure (BP). OBJECTIVE: The objective was to evaluate the effects of different types of dietary fat on BP in healthy subjects. DESIGN: Healthy subjects (n = 162) were randomly assigned for 3 mo to follow 1 of 2 isoenergetic diets: 1 rich in monounsaturated fatty acids (MUFA diet) and the other rich in saturated fatty acids (SFA diet). Each group was further randomly assigned to receive supplementation with fish oil (3.6 g n-3 fatty acids/d) or placebo. RESULTS: Systolic BP (SBP) and diastolic BP (DBP) decreased with the MUFA diet [-2.2% (P = 0.009) and -3.8% (P = 0.0001), respectively] but did not change with the SFA diet [-1.0% (P = 0.2084) and -1.1% (P = 0.2116)]. The MUFA diet caused a significantly lower DBP than did the SFA diet (P = 0.0475). Interestingly, the favorable effects of MUFA on DBP disappeared at a total fat intake above the median (>37% of energy). The addition of n-3 fatty acids influenced neither SBP nor DBP. CONCLUSIONS: Changing the proportions of dietary fat by decreasing SFAs and increasing MUFAs decreased diastolic BP. Interestingly, the beneficial effect on BP induced by fat quality was negated by the consumption of a high total fat intake. The addition of n-3 fatty acids to the diet had no significant effect on BP.     

Réduction de la teneur en acides gras trans dans la technologie biscuitière : La démarche Recherche et Développement de la société LU

The reduction of the trans fatty acid content (TFA) has long been integrated in LU's will to always improve the nutritional quality of its products, particularly the lipids quantity and quality. The fat content is essential to the manufacture of cereals products, thanks to its technological and nutritional roles, and its impact on taste and texture.Our Research and Development project to reduce TFA has progressed since 1997. After having checking that the processing conditions in our factories (temperature, pressure, duration) do not generate TFA, we concentrated our work on the quality of the fat used. An internal standard was established in order not to exceed 2% of the total energy contribution in our finished products. This standard had important implications for each of our raw material specification. These stricter requirements for raw materials implied a selection of new suppliers qualified with the contribution of the Purchasing and Quality departments.The use of margarines and shortenings, the principal sources of TFA in cereal products, was reduced drastically as of 1997 (less 70% between 1994 and 2006). Reformulations were carried out with fats & oils alone or in mixture, with specific adaptations to the various processes. Danone's will to increase the use of nutritional oils like rapeseed oil confronted us with various problems, solved by our R&D. Today, LU has acquired the control of new vegetable oils, in particular rapeseed oil, which finds many applications in our product range such as Taillefine, Ourson, Lu Petit Déjeuner.To date, almost the totality of LU's products made in France conform with the internal standard (1 g of TFA for 100 g of finished product), based on public health recommendations. Optimization of the quality of the fat content is still on-going, with particular attention to the saturated fatty acids contents. (implication for example in NUTRISAT project).     

膳食脂肪摄入对女童初潮影响的前瞻性研究

  目的  探讨初潮前膳食总脂肪及不同类型脂肪酸摄入对女童初潮发生的前瞻性影响,为预防中国儿童青春期发育提前提供理论依据。  方法  利用“中国居民健康与营养调查(CHNS)”数据,选取1997—2015年有初潮信息且具有基线膳食调查数据并至少参与了一次随访调查的1 240名6~13岁女童为研究对象,采用Cox回归模型分析初潮前膳食总脂肪及脂肪酸摄入对女童初潮发生的前瞻性影响。  结果  调查对象的平均基线年龄为(8.3±1.8)岁。调整出生年代、居住地、家庭人均年收入水平、膳食能量摄入量及体质量指数Z评分(BMI SDS)后,膳食总脂肪及多不饱和脂肪酸(PUFA)摄入量最高组女童出现初潮提前的风险分别比最低组高30% 和34%[HR值(HR值95%CI)分别为1.30(1.01~1.68)、1.34(1.05~1.70)];未发现膳食饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)摄入量与初潮发生的关联[HR值(HR值95%CI)分别为1.24(0.98~1.58)、1.25(0.97~1.62), P值均>0.05]。  结论  初潮前较高的膳食总脂肪及PUFA摄入可能导致女童初潮发生提前;未发现SFA及MUFA摄入与初潮发生的关联。