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High-Fat High-Saturated Diet.
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Abstract
- Summary: Dietary fat quality is a crucial determinant of several physiological, biochemical and molecular processes in the body, tissues and cells. As a source of energy, Fatty Acids (FA) are mainly stored in fat cells and within lipid droplets (LD) in oxidative and steroidogenic tissues, but significant amounts are also found in cell membranes where their structural role is crucial for membrane protein functions and the control of cellular functions. Differential effects have been identified between different types FA on inflammatory and metabolic diseases during obesity or in response to physical exercise and chronic diseases. The most recent dietary guidelines advise that lipids should represent 35% of the daily energy intake in order to prevent deleterious effects of high glycaemic index carbohydrates and deficiency in essential fatty acids. Hence, the prevalence of obesity could rise dramatically despite a fall in total fat intake. Advice is more focused on the improvement of the quality of fat than on the reduction of total fat intake. Dietary fat sources provide a mixture of saturated FA (SFA), monounsaturated FA (MUFA) and polyunsaturated FA (PUFA). Most institutional dietary guidelines claim that the consumption of SFA should be limited to the expense of MUFA and PUFA as a nutritional strategy for the prevention of chronic diseases. The role of dietary SFA and MUFA in cardiometabolic risk remains controversial in the scientific community. This special issue was proposed to publish articles that bring new elements into the topic by collecting recent advances for students and professionals involved in lipid and health.
- Subjects :
- Biology, life sciences
Food & society
Research & information: general
2DE
GFAP
HFD
JNK
MALDI TOF/TOF
SFA
TLR4
Western diet
adipose tissue
ageing
aminopeptidase activity
arterial stiffness
brain
caloric restriction
cardiac muscle
cell membrane
cholesterol
collagen
dementia
dietary fats
endothelial dysfunction
fatty acids
fiber
free fatty acid
genomics
heart
high fat diet
high-fat diet
hyperlipidemia
inflammation
insulin receptor
insulin resistance
insulin signaling
intermittent fasting
inulin
isocaloric substitution
lipid
liver
macronutrients
males
metabolic syndrome
metabolism
microRNA
microbiota
microvascular
mitochondria
monounsaturated fatty acids
muscle mass
muscle strength
nitric oxide
nonhuman primates
nutriproteomics
obesity
olive oil
omega 3 fatty acids
omega-3 PUFA
omega-6 PUFA
omega-6/omega-3 ratio
phospholipids
physical activity
polyunsaturated fatty acids
preadipocyte
proteomics
purified high-fat diets
renin-angiotensin-system
rodent models of type 2 diabetes
saturated fatty acids
sphingolipids
transcriptome
type 2 diabetes
vascular remodeling
western-style diet
Subjects
Details
- Language :
- English
- ISBN :
- 9783036553030
9783036553047
books978-3-0365-5304-7 - ISBNs :
- 9783036553030, 9783036553047, and 9783036553047
- Database :
- Jio Institute Digital Library OPAC
- Journal :
- High-Fat High-Saturated Diet
- Notes :
- 004627, New Energy, Open Access star Unrestricted online access, Creative Commons https://creativecommons.org/licenses/by/4.0/ cc https://creativecommons.org/licenses/by/4.0/, English
- Publication Type :
- eBook
- Accession number :
- jio.Koha.JDL.2184
- Document Type :
- Book; Electronic document