Search

Objective To examine the effect of substituting canola oil for selected vegetable oils and canola oil-based margarine for other spreads on energy, fatty acid, and cholesterol intakes among US adults. Design Twenty-four--hour food recall data from the 1999-2002 National Health and Nutrition Examination Survey (NHANES) were used to calculate the effect of substituting canola oil for dietary corn, cottonseed, safflower, soybean, and vegetable oils described as "not further specified" and of canola oil--based margarine for other spreads at 25%, 50%, and 100% replacement levels. Subjects Adult participants aged [greater than or equal to] 20 years (n=8,983) of the 1999-2002 NHANES. Statistical analysis Sample-weighted mean daily intake values and the percentage of subjects meeting dietary recommendations were estimated at the various replacement levels. Standard errors of the means and percentages were estimated by the linearization method of SUDAAN. Results Significant (P<0.05) changes compared to estimated actual intakes included: saturated fatty acid intake decreased by 4.7% and 9.4% with 50% and 100% substitution, respectively. Complete substitution increased monounsaturated fatty acid and a-linolenic acid intakes by 27.6% and 73.0%, respectively, and decreased n-6 polyunsaturated fatty acid and linoleic acid intakes by 32.4% and 44.9%, respectively. The ratio of n-6 to n-3 fatty acids decreased from 9.8:1 to 3.1:1 with 100% replacement. Energy, total fat, and cholesterol intakes did not change. Conclusions Substitution of canola oil and canola oil-based margarine for most other vegetable oils and spreads increases compliance with dietary recommendations for saturated fatty acid, monounsaturated fatty acid, and [alpha]-linolenic acid, but not for linoleic acid, among US adults.

Objective To evaluate the effects of a trans fat-free mono-unsaturated fatty acid-rich vegetable oil (NuSun sunflower oil, National Sunflower Association, Bismark, ND) that is a good source of polyunsaturated fatty acids (PUFA) and low in saturated fatty acids on lipid and lipoprotein levels and oxidative stress. Design A double-blinded, randomized, three period cross-over, controlled feeding study. Subjects/setting Thirty-one men (n = 12) and women (n = 19) with moderate hypercholesterolemia who were 25 to 64 years of age. Intervention Experimental diets provided 30% fat (olive oil or NuSun sunflower oil contributed one half of the total fat), 8.3% vs 7.9% saturated fatty acid, 17.2% vs 14.2% monounsaturated fatty acid, and 4.3% vs. 7.7% PUFA (olive oil and NuSun sunflower oil, respectively), and 294 mg cholesterol. The control diet was an average American diet (34% fat, 11.2% saturated fatty acid, 14.9% monounsaturated fatty acid, 7.8% PUFA). Subjects consumed each diet for 4 weeks with a 2-week compliance break before crossing over to another diet. Main outcome measures Lipid and lipoprotein levels were measured, and measures of oxidative stress, including lag time, rate of oxidation, total dienes, and lipid hydroperoxides, were assessed. Statistical analysis The mixed model procedure was used to test for main effects of diet, feeding period, and order of diets. Tukey-Kramer adjusted P values were used to determine diet effects. Results The NuSun sunflower oil diet decreased both total and low-density lipoprotein cholesterol levels compared with the average American diet and the olive oil diet. There was no effect of the olive oil diet compared with the average American diet. Total cholesterol decreased 4.7% and low-density lipoprotein cholesterol decreased 5.8% on the NuSun sunflower oil diet vs the average American diet. There was no effect of the experimental diets on triglyceride levels, rate of oxidation, total dienes, lipid hydroperoxides, or [alpha]-tocopherol. Lag time was the longest following the olive oil diet and shortest following the NuSun sunflower oil diet. Conclusions The higher PUFA content appeared to account for the greater total and low-density lipoprotein cholesterol lowering and reduction in lag time of the NuSun sunflower oil diet. However, the fact that there were no differences in the resulting oxidation products suggests there were no adverse effects on low-density lipoprotein oxidation. Since PUFAs are important for cholesterol lowering, foods that replace saturated fatty acids should include a balance of unsaturated fatty acids. J Am Diet Assoc. 2005;105:1080-1086.

The cause of many myocardial infarctions is occlusive thrombosis, or a blood clot that stops blood flow in a coronary artery. Hemostasis involves a complex system of factors, which normally form and degrade blood clots, that work within a delicate balance. Emerging evidence suggests that some hemostatic factors, including factor VII, fibrinogen, and plasminogen activator inhibitor-1, are associated with increased risk for cardiovascular disease (CVD). Accumulating evidence suggests a relationship between dietary fatty acids and emerging hemostatic CVD risk factors, although much of this evidence is incomplete or conflicting. Dietary supplementation with marine n-3 fatty acids prolongs bleeding time and may decrease risk for thrombosis. Factor VII coagulant activity modestly decreases with reductions in saturated fatty acid (SFA) intake and thereby may contribute to the beneficial effects of low SFA diets. Large triglyceride-rich particles formed during postprandial lipemia can support the assembly and function of coagulation complexes and seem to play a role in the activation of factor VII, and thus may partially explain increased CVD risk associated with increased postprandial triglyceridemia. As our understanding of the role of dietary fatty acids and hemostasis evolves, it is likely that we will be able to make specific dietary recommendations to further decrease CVD risk. At this juncture, however, increasing marine n-3 fatty acids and decreasing certain SFAs are leading strategies to reduce hemostatic CVD risk factors. An array of dietary strategies that target multiple CVD risk factors could have a greater impact on CVD than a single risk factor intervention strategy. J Am Diet Assoc. 2004;104:410-419.

Cardiovascular disease (CVD) is the leading cause of death in the United States. Approximately 45% of American adults have an elevated low-density lipoprotein (LDL) cholesterol (more than 3.34 mrnol/L(1)) (1), [...], Objective To evaluate whether an intervention of foods high in soluble fiber from psyllium and/or oats plus a telephone-based, personalized behavior change support service improves serum lipids and elicits cholesterol-managing lifestyle changes vs usual care. Design 7-week randomized, controlled intervention. Subjects/setting 150 moderately hypercholesterolemic men and women, age range 25 to 70 years. Intervention The intervention group consumed 4 servings/day of high-fiber foods and had weekly telephone conversations with a personal coach who offered support and guidance in making lifestyle changes consistent with the National Cholesterol Education Program's (NCEP) cholesterol-lowering guidelines. The usual care group received a handout describing the NCEP Step-1 diet. Main outcome measures Serum lipids and lipoproteins and self-reported lifestyle changes. Statistical analyses For physiologic and dietary changes, mixed linear models for repeated measures were applied. Models were simplified using analysis of covariance where age in years was the covariate. Traditional general linear models were used to assess lifestyle changes. Results In the intervention group total cholesterol (TC) decreased 5.6%, low-density lipoprotein (LDL) cholesterol 7.1%, LDL/high-density lipoprotein (HDL) cholesterol ratio 5.6%, and triglycerides (TG) 14.2% (P Applications/conclusions A 7-week intervention that includes both functional foods and individualized, interactive support for behavior change could be an effective model for dietitians to use with patients at risk for CVD, pending results of long-term studies.

Epidemiologic, clinical, and laboratory evidence underlies current dietary recommendations for population-based prevention of coronary heart disease (1). Clearly, average blood cholesterol levels in the US population will decrease with a [...], Objective To describe the process and results of diet standardization, diet validation, and monitoring of diet composition, which were key components of protocol i of Dietary Effects on Lipoproteins and Thrombogehic Activity (DELTA-1), the initial protocol in a program of multicenter human feeding studies designed to evaluate the effects of amount and type of fat on lipoproteins and hemostasis parameters in various demographic groups. Design DELTA-1 was based on a randomized, blinded, crossover experimental design. Three diets were fed for 8 weeks to 103 healthy men and women aged 22 to 67 years at 4 field centers. Diet A, an average American diet, was designed to provide 37% of energy from fat, 16% of energy from saturated fatty acids (SFAs); diet B (step 1 diet) was designed to provide 30% of energy from fat, 9% of energy from SFA; and diet C (low SFA diet) was designed to provide 26% of energy from fat, 5% of energy from SFA. Key features of diet standardization included central procurement of fat-containing foods, inclusion of standard ingredients, precision weighing of foods - especially sources of fat and cholesterol-and use of standardized written procedures. Setting For menu validation, a set of 12 menus for each diet was prepared in duplicate and chemically assayed. For monitoring of diet composition during the study, an 8-day diet cycle (6 weekday and 2 weekend menus) was sampled by every field center twice during each of 3 feeding periods. Statistical analyses Means (±standard error) were calculated and compared with target nutrient specifications. Results DELTA-1 was able to provide a standardized diet that met nutrient specifications across 4 field centers over 24 weeks of participant feeding spanning a total of 8 months. Applications Prestudy chemical validation of menus and continuous sampling and assay of diets throughout the study are essential to standardize experimental diets and to ensure that nutrient target goals are met and maintained throughout a controlled multicenter feeding study.

The adoption of a low-fat diet has been associated with decreased risk for chronic disease and excess body weight (especially for women) and associated physiological and psychological issues (1-3). As [...], Objective The purposes of this study were to identify specific food choice behaviors used to decrease dietary fat intake in a community-dwelling population; assess how people categorize changes to diet; determine whether logical grouping of food intake changes revealed one or more common patterns or strategies used by these participants to decrease fat; and determine which strategies were responsible for the greatest decrease in dietary fat intake in the study population. Design Survey analysis and in-depth interviews were used to quantitatively and qualitatively define dietary change patterns retrospectively in a population who, according to self-report, had decreased their fat intake. Specific food changes made to decrease fat intake, interview statements, and participants' reduction of percentage energy from fat were examined. Setting Interviews were conducted from June 1993 through April 1994. Subjects Included in the study were 145 persons aged 30 to 55 years who reported that they had been decreasing their dietary fat intake for 5 years or more, maintained a healthful diet for at least 5 months, and resided in the United States while changing their diets. Statistical analyses performed Confirmatory factor analysis, reliability analysis, and linear regression analysis were performed. Results Nine fat-reduction strategies were identified. Decrease fat flavorings, decrease 'recreational foods,' decrease cooking fat, replace meat, change breakfast, and use fat-modified foods accounted for significant reduction in fat intake. Conclusions People use a variety of dietary changes to reduce their fat intake. These changes can be categorized into strategies according to the way people change their diets. Knowledge of these strategies and their importance in dietary fat reduction can improve and help nutritionists prioritize the messages they convey. JAm Diet Assoc. 1996; 96:1245-1250,1253.

Figure skating is a competitive sport that involves grace, strength, and endurance. Cardiovascular fitness, upper body strength, leg strength and power, balance, and flexibility are important determinants of a figure [...]

Objective This study examined the accuracy of a multiple-pass, 24-hour dietary recall method for estimating energy intakes of men and women by comparing it with energy intake required for weight [...]

Edited by David I. Mostofsky, PhD; Shlomo Yehuda, PhD; and Norman Salem Jr, PhD. Totowa, New Jersey: Humana Press; 2001; Hardcover. Pp 435. Price $165.00. ISBN 0-896-03942-0. Fatty acids: Physiological [...]

It is the position of the American Dietetic Association (ADA) and Dietitians of Canada (DC) that dietary fat for the adult population should provide 20% to 35% of energy and emphasize a reduction in saturated fatty acids and trans-fatty acids and an increase in n-3 polyunsaturated fatty acids. ADA and DC recommend a food-based approach for achieving these fatty acid recommendations; that is, a dietary pattern high in fruits and vegetables, whole grains, legumes, nuts and seeds, lean protein (ie, lean meats, poultry, and low-fat dairy products), fish (especially fatty fish high in n-3 fatty acids), and use of nonhydrogenated margarines and oils. Implicit to these recommendations for dietary fatty acids is that unsaturated fatty acids are the predominant fat source in the diet. These fatty acid recommendations are made in the context of a diet consistent with energy needs (ie, to promote a healthful body weight). ADA and DC recognize that scientific knowledge about the effects of dietary fats on human health is incomplete and take a prudent approach in recommending a reduction in those fatty acids that increase risk of disease, while promoting intake of those fatty acids that benefit health. Registered dietitians play a pivotal role in translating dietary recommendations for fat and fatty acids into healthful dietary patterns for different population groups.