肥胖病妇女的脂肪分布与血清脂质成分的相关分析

目的：筛选预示血脂异常的描述中心性肥胖的简易指标。方法：同时测量93例肥胖病妇女的腰围、腹围、臀围、腰围臀围比值（WHR1）和腹围臀围比值（WHR2），并测定血清总胆固醇（TC）、甘油三酯（TG）、高密度脂蛋白胆固醇（HDL-C）、高密度脂蛋白-2-胆固醇（HDL2-C）、高密度脂蛋白-3-胆固醇（HDL3-C）、低密度脂蛋白胆固醇（LDL-C）和极低密度脂蛋白胆固醇（VLDL-C）。结果：WHR1与血清TG、VLDL-C呈正相关，与HDL-C、HDL2-C呈负相关；剔除年龄、体质量指数（BMI）和臀围的影响后仅WHR1与TG、VLDL呈正相关，WHR1与HDL2-C呈负相关，而腹围、WHR：与各血脂指标的相关关系消失。结论：腰臀比值是影响血清TG、VLDL-C、HDL2-C水平的独立危险因素，应当以腰臀比值，而不是腰围作为描述中心性肥胖的简易指标。     

单纯性肥胖症学龄前儿童生化指标病例对照分析

【目的】为了解天津市学龄前正常健康儿童与单纯性肥胖症儿童的血糖、血脂、尿酸水平及相关性，并以此为依据为肥胖儿童制定相应治疗措施及干预方法。【方法】采集全部筛选出的单纯性肥胖儿童和随机抽取的正常儿童的清晨空腹末梢指血0．5ml，离心后分离血清测定总胆固醇（TC），甘油三酯（TG），高密度脂蛋白胆固醇（HDL-C），低密度脂蛋白胆固醇（LDL—C），动脉硬化指数（AI），血糖（GLU），尿酸（UA）。【结果】肥胖儿童GLU、TG、LDDC、UA水平高于对照组儿童，HDL—C低于对照组儿童，其中TG、UA水平随肥胖度的增加而增加，HDL—C水平随肥胖度的增加而降低，肥胖男童的GLU、HDL—C水平高于女童，差异有显著性；GLU还呈现出随年龄增长而增加的趋势。肥胖组儿童的GLU、TG，HDL-C、LDL—C、UA异常率高于对照组儿童。【结论】肥胖组儿童患冠心病、Ⅱ型糖尿病、高血压、高脂血症的危险性高于对照组儿童，TG、HDL—C和UA能很好地预测这种危险性。     

Dietary fat intake and early mortality patterns--data from The Malmö Diet and Cancer Study

Objectives. Most current dietary guidelines encourage limiting relative fat intake to <30% of total daily energy, with saturated and trans fatty acids contributing no more than 10%. We examined whether total fat intake, saturated fat, monounsaturated, or polyunsaturated fat intake are independent risk factors for prospective all-cause, cardiovascular and cancer mortality. Design. Population-based, prospective cohort study. Setting and subjects. The Malmö Diet and Cancer Study was set in the city of Malmö, southern Sweden. A total of 28 098 middle-aged individuals participated in the study 1991–1996. Main outcome measures. Subjects were categorized by quartiles of relative fat intake, with the first quartile used as a reference point in estimating multivariate relative risks (RR; 95% CI, Cox's regression model). Adjustments were made for confounding by age and various lifestyle factors. Results. Women in the fourth quartile of total fat intake had a significantly higher RR of cancer mortality (RR 1.46; CI 1.04–2.04). A significant downwards trend was observed for cardiovascular mortality amongst men from the first to the fourth quartile (P = 0.028). No deteriorating effects of high saturated fat intake were observed for either sex for any cause of death. Beneficial effects of a relatively high intake of unsaturated fats were not uniform. Conclusions. With the exception of cancer mortality for women, individuals receiving more than 30% of their total daily energy from fat and more than 10% from saturated fat, did not have increased mortality. Current dietary guidelines concerning fat intake are thus generally not supported by our observational results.     

人脂联素cDNA的克隆及序列分析

目的：构建人脂联素cDNA的克隆并进行序列分析。方法：提取人脂肪组织总RNA，运用RT-PCR方法扩增人脂联素cDNA完全编码区，将扩增产物通过TA克隆技术克隆至pMD18-T载体，对重组质粒进行测序验证。结果：成功构建人脂联素cDNA的克隆，重组质粒(pMD18-T／ADPN)经测序与Genebank检索的脂联素cDNA序列进行对比证实为100％同源。结论：所构建的人脂联素cDNA克隆适于进一步的克隆表达。     

Postprandial lipaemia – the influence of diet and its link to coronary heart disease

Summary  Coronary heart disease (CHD) is the leading cause of death worldwide, and dietary fat intake is one of the major environmental risk factors implicated in its causation. In the drive to prevent CHD, much attention has focused on reducing the amount of energy derived from fat in the diet. However, little attention has been given to the amount of fat consumed in an individual meal and its postprandial effects. Postprandial lipaemia is the term used to describe the series of metabolic events that occur following the consumption of a fatty meal. The extent of postprandial lipaemia is indicated by the size or duration of the increase in plasma triacylglycerol (TAG) concentrations. There is evidence to indicate that exaggerated postprandial lipaemia is linked to an increased risk of CHD. There are several mechanisms by which it may influence the pathological processes that result in CHD, including effects on lipoproteins involved in atherosclerosis and acute effects on haemostatic function . The postprandial response to dietary fat is influenced by non-dietary factors (such as age, gender and activity level) as well as background diet and the amount and type of fat consumed in a meal. This review focuses on the mechanisms linking postprandial lipaemia and CHD risk and the factors affecting the level of postprandial lipaemia.     

A comparison of the fat,sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea

The aim of this study was to compare the fat, sugar, and sodium contents in ready-to-heat type home meal replacements (HMR) distributed in Korea to those found in restaurant foods. A total of 80 samples of HMR including three types of rice (n = 13), three types of porridge (n = 13), six types of soup (n = 25), and six types of stew (n = 29) were collected in 2019. The fat, total sugar, and sodium contents in HMR were determined, whereas those found in restaurant foods were obtained from the Korean food composition database. HMR tend to have similar or lower total saturated and total trans fatty acid contents, but a greater total sugar content as compared to those of restaurant foods. No distinct difference was observed in the sodium content between HMR and restaurant foods. The total saturated and total trans fatty acid contents and total sugar content per serving in both HMR and restaurant foods were at low levels (i.e., 1.9–22.2, 0.5–13.2, and 0.1–2.9 %, respectively) compared to their recommended maximum daily intake values, whereas their sodium content per serving was relatively higher (i.e., 20.4–101.9 % of the maximum daily intake value).     

Nutritional fats and the risk of type 2 diabetes and cancer

Dietary factors are important predictors for the risk of diabetes type 2. Increased consumption of fibre-rich foods, fruits and vegetables as well as limited amounts of total and saturated fats are essential elements in the prevention of diabetes type 2. The association between these dietary factors and the appearance of diabetes was not only present in cohort studies but were also major elements in the dietary part of the two large diabetes prevention trials (Finnish Diabetes Prevention Study, Diabetes Prevention Program). There is also strong evidence for a relation between obesity and total fat intake and the incidence of certain types of cancers. There is a significant correlation between total fat intake and the risk of cancer; however, it is much weaker than that of the effect of red meat. Recommendations to decrease red meat intake, particularly processed meat, may decrease the risk of colorectal and prostate cancer and may have beneficial effects on breast cancer as well, although this evidence is less compelling. Overall, recommendations focused on controlling or reducing body weight by regular physical activity and avoidance of excessive energy intake from all sources, particularly from fat and saturated fats, by increasing consumption of fibre-rich carbohydrates, vegetables and fruits are effective in decreasing the risk for type 2 diabetes by more than 50% in high-risk individuals. Similar dietary patterns are likely to diminish the manifestation of certain forms of cancers. These conclusions are in agreement with current recommendations for cancer prevention as propagated by the American Cancer Society.     

高血压患者活血分析和血脂、血液流变学研究

目的探讨高血压患者活细胞形态、凝聚状态、血脂和血液流变学状况。方法用美国产布氏多功能生物显微镜(5型)对41例高血压患者和35例正常人进行活血分析并测定血脂和血液流变学指标。结果高血压患者的红细胞聚集率、白细胞活化率、血小板活化率、血小板聚集率、循环内团块检出率明显高于正常对照组(P＜0．01)；高血压患者的总胆固醇(TC)、甘油三脂(TG)值明显高于正常对照者(P＜0．01),而高密度脂蛋白(HDL-C)值明显低于正常对照组(P＜0．01)；高血压患者的全血黏度(低切、高切)、血浆黏度、红细胞容积、纤维蛋白原值亦明显高于正常对照者。结论高血压时出现高黏、高凝血状态,血脂代谢紊乱,纤维蛋白原增多,从而呈现致栓作用。     

Fat avoidance and replacement behaviors predict low-fat intake among urban African American adolescents

Using measures of behaviors shown to predict low-fat intake in previous research, this study examined whether the behaviors would predict low-fat intake among urban African American adolescents. Recruited through youth services agencies in Philadelphia, Pa, participants were 399 African American adolescents (67% female subjects) with a mean age of 13.09 years (range, 10-15 years). Fat-related dietary behaviors were measured using items that were adapted from the Food Habits Questionnaire. Fat intake was measured using the Block Fat Screener. Spearman correlations examined the relationships between fat-related dietary behaviors and fat intake. Seven behaviors were significantly associated with low-fat intake: had chicken that was baked or broiled instead of fried; ordered pasta or pizza served without meat sauce or meat toppings; had a vegetarian dinner; used low-calorie instead of regular salad dressing; ate at least 2 vegetables (not green salad) at dinner; ate bread, rolls, or muffins without butter or margarine; and avoided foods that were fried in oil, shortening, or lard. Using multiple regression, fat intake was regressed on the linear combination of demographic variables and these fat-related dietary behaviors. The regression equation accounted for 17% of the variance in fat intake (adjusted R² = 0.13). Fat avoidance (ate bread, rolls, or muffins without butter or margarine) and replacement (ordered pasta or pizza served without meat sauce or meat toppings) behaviors were significant predictors of low-fat intake. Dietary interventions to lower fat intake among urban African American adolescents should promote the adoption of these behaviors.     

Perceived stress and eating behaviors in a community-based sample of African Americans

Previous studies have reported that psychological stress is associated with greater food consumption, particularly consumption of high fat foods. We are unaware of any studies that have examined stress-induced eating among African Americans (AAs). The goals of the current study were to examine the relationship between perceived stress and high fat eating behaviors in a sample of AAs, to examine whether this relationship is stronger among overweight and obese participants, and to examine whether haphazard meal planning mediates the relationship between perceived stress and high fat eating behaviors. One hundred fifty-nine adults from a metropolitan area completed the Perceived Stress Scale (PSS-10), the Eating Behaviors Pattern Questionnaire (EBPQ), a demographic questionnaire, and body mass was assessed with BMI. Perceived stress was associated with haphazard planning and emotional eating, but not related to other high fat eating domains in the overall sample. These findings held for overweight and obese participants with the addition of snacking on sweets. High fat eating behaviors were not mediated by haphazard meal planning. These findings are consistent with other studies which demonstrate a link between stress and eating. Long-term interventions for high fat consumption and obesity should include an examination of perceived stress among AAs.