限食后重饲大鼠躯干脂肪改变对骨密度的影响及机制

目的 观察限食后重饲大鼠躯干脂肪的改变情况及对骨密度的影响及可能机制。 方法 8周龄雄性SD大鼠分为正常对照（normal control,NC）组,普通饮食4周、12周（NC4、NC12)组、热卡限制（calorie restriction for 4 weeks,R4）组、限食后普通饮食重饲（refeeding with normal chow,RN）组、限食后高脂饮食重饲 (refeeding with high-fat diet,RH)组。实验4周、12周检测体重，躯干脂肪含量及躯干与全身脂肪比例，全身体重指数，血清胰岛素（fasting insulin,FINS）、游离脂肪酸（free fatty acids,FFA）、炎症因子及骨转换标志物水平。 结果 热卡限制后的重饲使躯干脂肪含量及躯干脂肪比例明显高于NC12 组（P＜0.01）。全身骨密度在限食期间呈显著下降趋势（P＜0.05）。恢复饮食后，RN 组BMD恢复程度优于RH 组。R4组三酰甘油(triglyceride,TG)、肿瘤坏死因子α（tumor necrosisfactor-α,TNF-α）,白细胞介素6（ interleuken-6,IL-6）、骨转换标志物（碱性磷酸酶、骨钙素）水平均明显降低（P＜0.05）；重饲后RH及RN组血清碱性磷酸酶、骨钙素水平有所回升，仍较NC12组低（P＜0.05），而FINS、FFA、TG、TNF-α及IL-6水平显著升高（P＜0.05），尤以RH组为著。逐步回归分析显示躯干脂肪含量、躯干脂肪比例是影响全身骨密度的重要因素（r2=0.823，P＜0.001）。 结论 限食后重饲可导致躯干部脂肪堆积、骨密度下降，以高脂饮食重饲为著；躯干脂肪堆积导致的脂质外溢、炎症因子分泌增多，进而影响骨转换，可能是降低全身骨密度的重要原因。     

Dietary fats altered nephrotoxicity profile of methylmercury in rats

Weanling male Sprague-Dawley rats were administered semi-purified isocaloric diet containing soy oil (SO), seal oil (SE), docosahexaenoic acid (DHA), fish oil (FO) or lard (LA) for 28 days, and then gavaged with 0, 1 or 3 mg MeHg kg(-1) body weight per day and fed the same diet for 14 days. Serum and 24 h urine samples were collected on the day of necropsy, and analyzed for markers of kidney function and diseases. Kidney slices were analyzed for para-amino-hippurate (PAH) and tetraethylammonium (TEA) uptake, total mercury and MeHg content, and examined for pathological lesions. Total mercury and MeHg contents increased significantly and dose-dependently in all dietary groups. MeHg significantly increased relative kidney weight in all groups, serum creatinine in all except SO group, serum uric acid in the DHA and LA groups, serum Mg in all except the LA group, and urinary protein in the SO group. MeHg significantly decreased serum urea nitrogen in SE, FO and LA groups, urinary creatinine in the DHA group, PAH uptake in all except the SE group, and TEA uptake in all groups. MeHg caused nephrosis in all dietary groups. MeHg also significantly increased neutrophil counts in all except the SE group, decreased serum albumin and triglyceride in all except the DHA group, and increased serum total cholesterol in all groups, suggesting a nephrotic syndrome-like outcome. These results confirmed that kidney tubules are major targets of MeHg nephrotoxicity. Treatment with dietary fats did not prevent, but rather altered the profile of, nephrotoxicity of MeHg in rats.     

蚯蚓及其体腔液生化成分分析

采用常规生化方法,测得新鲜太平Ⅱ号蚯蚓及其体腔液中营养物质分别为蛋白质8.21g％和0.33g％,还原糖465.0mg％和53.58mg％,总氨基酸4932mg％(必需氨基酸1479mg％)和19.65mg％。还测得蚯蚓含脂肪1.5g％,核酸0.42g％,以及其它营养物质。     

2005年山东省部分大学生身体发育与体成分调查

[目的]了解大学生身体发育及体成分现况,为改善大学生体质状况提供依据。[方法]对2005年山东省学生体质健康调研中山东师范大学部分大学生的身体测量数据进行分析。[结果]检测城市男生408人,乡村男生407人,城市女生410人,乡村女生361人。胸围城市男生高于乡村男生(P<0.01),城市女生低于乡村女生(P<0.05);身高、体重均为城市男生高于乡村男生,城市女生高于乡村女生(P<0.01);体重指数城市男生高于乡村男生(P<0.01),城市女生与乡村女生的差异无统计学意义(P>0.05);皮褶厚度、体脂肪均为城市男生高于乡村男生,城市女生高于乡村女生(P<0.01);瘦体重城市男生高于乡村男生(P<0.01),城市女生与乡村女生差异无统计学意义(P>0.05);体脂比城市男生高于乡村男生,城市女生高于乡村女生(P<0.01)。[结论]农村大学生的身高、体重及皮褶厚度、体脂肪、瘦体重都低于城市大学生。     

928名中老年体检者血脂分析

目的：探讨胆固醇（TC）、甘油三酯（TG）在中、老年中的分布和高血脂的发病状况。方法：用酶法检测928名中、老年人的血清TC和TG水平。结果：TC水平在年龄和性别上无统计学意义（（P〉0．05））;TG在性别上和中年男、女之间有统计学意义（P〈0．01），高血脂发病率高峰在中年男性（57．4％）和老年女性（57．7％），前者是以单纯甘油三酯升高为主（33．7％），后者两项均升高，发病率明显高于是中年女性（P〈0．05）。结论：中、老年人，特别是中年男性和老年女性要注重饮食结构，减少脂肪的摄入，加强身体锻炼，预防代谢性疾病的发生。     

胰岛素抵抗与血脂、血糖的关系研究

目的探讨胰岛素抵抗对血糖、血脂的影响。方法随机选择门诊就诊及健康查体人员168例,采集空腹及餐后2小时静脉血测定血糖、血胰岛素及血脂水平比较高胰岛素与正常胰岛素两组血脂、血糖水平。结果高胰岛素组血糖、血脂水平明显高于正常胰岛素组（P〈0.01）。结论胰岛素抵抗影响脂代谢,促进糖尿病及动脉粥样硬化形成。     

血脂检测及与临床协作在预防动脉粥样硬化(AS)过程中的重要意义

目的通过检验医师与临床医师的协作与交流,在保证检验质量的同时也保证医疗质量。方法检验医师不仅要向临床医师报告检验结果,解释检验项目的意义,而且要帮助他们选择正确的检验项目,合理地利用实验室资源。因此,应积极向临床医师和护士宣传血脂分析检验的新方法、新技术、新概念并指导临床开展血脂分析标本的正确采样与运送。结果通过检验医师协助正确阅读和分析血脂检验报告单,解决了临床医师判读血脂分析报告单时的困难。结论通过检验与临床的密切协作,指导临床进行及时有效的调脂治疗,减少了心血管事件的发生。     

Dietary fat, cholesterol and colorectal cancer in a prospective study

The relationships between consumption of total fat, major dietary fatty acids, cholesterol, consumption of meat and eggs, and the incidence of colorectal cancers were studied in a cohort based on the Finnish Mobile Clinic Health Examination Survey. Baseline (1967-1972) information on habitual food consumption over the preceding year was collected from 9959 men and women free of diagnosed cancer. A total of 109 new colorectal cancer cases were ascertained late 1999. High cholesterol intake was associated with increased risk for colorectal cancers. The relative risk between the highest and lowest quartiles of dietary cholesterol was 3.26 (95% confidence interval 1.54-6.88) after adjusting for age, sex, body mass index, occupation, smoking, geographic region, energy intake and consumption of vegetables, fruits and cereals. Consumption of total fat and intake of saturated, monounsaturated, or polyunsaturated fatty acids were not significantly associated with colorectal cancer risk. Nonsignificant associations were found between consumption of meat and eggs and colorectal cancer risk. The results of the present study indicate that high cholesterol intake may increase colorectal cancer risk, but do not suggest the presence of significant effects of dietary fat intake on colorectal cancer incidence.     

Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

Interesterification rearranges the position of fatty acids within triacylglycerols, the main component of dietary fat, altering physical properties such as the melting point and providing suitable functionality for use in a range of food applications. Interesterified (IE) fats are one of a number of alternatives which have been adopted to reformulate products to remove fats containing trans fatty acids generated during partial hydrogenation, which are known to be detrimental to cardiovascular health. The use of IE fats can also reduce the saturated fatty acid (SFA) content of the final product (e.g. up to 20% in spreads), while maintaining suitable physical properties (e.g. melt profile). A novel analysis was presented during the roundtable which combined data from the UK National Diet and Nutrition Survey (2012/2013–2013/2014) with expert industry knowledge of the IE fats typically used in food products, to provide the first known estimate of population intakes of IE fats among UK children and adults. IE fats were found to contribute approximately 1% of daily energy across all ages. The major contributors to overall IE fat intakes were fat spreads (~54%) and bakery products (~22%), as well as biscuits (~8%), dairy cream alternatives (~6%) and confectionery (~6%). Increasing use of IE fats could contribute towards reducing total SFA intakes in the population, but would depend on which food products were reformulated and their frequency of consumption among sub‐groups of the population. Studies comparing the effect of IE and non‐IE fats on markers of lipid metabolism have not shown any consistent differences, either in the fasted or in the postprandial state, suggesting a neutral effect of IE fats on cardiovascular disease risk. However, these studies did not use the type of IE fats present in the food supply. This issue has been addressed in two studies by King's College London, which measured the postprandial response to a commercially relevant palm stearin/palm kernel (80:20) IE ‘hard stock’, although again no consistent effects of the IE fat on markers of lipid metabolism were found. Another study is currently investigating the same IE hard stock, consumed as a fat spread (blended with vegetable oil), and will measure a broader range of postprandial cardiometabolic risk factors. However, further long‐term trials using commercially relevant IE fats are needed. Subsequent to the roundtable, a consumer survey of UK adults (n = 2062; aged 18+ years) suggested that there is confusion about the health effects of dietary fats/fatty acids, including trans fats and partially hydrogenated fats. This may indicate that providing evidence‐based information to the public on dietary fats and health could be helpful, including the reformulation efforts of food producers and retailers to improve the fatty acid profile of some commonly consumed foods.     

Dietary Factors Affecting Biliary Lipid Secretion in the Rhesus Monkey A Mechanism for the Hypocholesterolaemic Action of Polyunsaturated Fat?*

Abstract Using an experimental model which permits representative bile sampling whilst maintaining an almost “intact” enterohepatic circulation, it was found that different diets markedly influenced biliary lipid secretion in the rhesus monkey. In different studies, we have previously shown that bile volume, bile salt, phospholipid and cholesterol secretion rates were significantly less in animals given a low fat commercial diet then in monkeys given a second commerical diet with higher fat content. The present paired studies confirmed that in the same animals, the higher fat diet stimulated bile volume and biliary lipid secretion. On the higher fat diet there was no change in bile salt concentration or in pool size, the greater secretion rate being due to a greater bile volume and to more frequent circulations of the bile salt pool. Since the major differences between the two commercial diets were in fat and calories, the effect of supplementing the low fat diet with individual additives of olive, corn and medium chain triglyceride oil and with 40% dextrose was examined in further paired studies. In six monkeys, supplements of mono-unsaturated olive oil had no effect on biliary lipid secretion, but in seven animals given comparable doses of polyunsaturated corn oil, there was a significant increase in biliary bile salt, phospholipid and cholesterol output. The addition of medium chain triglyceride oil or of 250 ml of 40% dextrose did not change biliary lipid secretion rates. None of the dietary manipulations significantly altered cholesterol solubility in bile. In monkeys where hepatic bile salt synthesis had been maximally induced by partial biliary diversion (33.3% interruption of the EHC), corn oil no longer increased bile salt secretion suggesting that the stimulatory effect of corn oil was due to stimulation of bile salt synthesis. It is postulated that the increased turnover of bile salts seen after feeding corn oil, with a resultant acceleration in cholesterol catabolism, may explain, at least in part, the hypocholesterolaemic action of polyunsaturated fat.