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Sample records for 6-mo high-monounsaturated-fat low-fat

  1. Comparison of the effects on insulin resistance and glucose tolerance of 6-mo high-monounsaturated-fat, low-fat, and control diets

    DEFF Research Database (Denmark)

    Due, Anette; Larsen, Thomas M; Hermansen, Kjeld

    2008-01-01

    and after the 6-mo dietary intervention. All foods were provided by a purpose-built supermarket. RESULTS: After 6 mo, the MUFA diet reduced fasting glucose (-3.0%), insulin (-9.4%), and the homeostasis model assessment of insulin resistance score (-12.1%). Compared with the MUFA diet, the control diet...... loss. DESIGN: Forty-six nondiabetic, obese [mean (+/-SEM) body mass index (in kg/m(2)): 31.2 +/- 0.3] men (n = 20) and premenopausal women (n = 26) aged 28.0 +/- 0.7 y were randomly assigned to 1 of 3 diets after > or = 8% weight loss: 1) MUFA diet (n = 16): moderate in fat (35-45% of energy) and high...

  2. Comparison of the effects on insulin resistance and glucose tolerance of 6-mo high-monounsaturated-fat, low-fat, and control diets

    DEFF Research Database (Denmark)

    Due, Anette; Larsen, Thomas M; Hermansen, Kjeld

    2008-01-01

    BACKGROUND: The effect of dietary fat and carbohydrate on glucose metabolism has been debated for decades. OBJECTIVE: The objective was to compare the effect of 3 ad libitum diets, different in type and amount of fat and carbohydrate, on insulin resistance and glucose tolerance subsequent to weight...... and after the 6-mo dietary intervention. All foods were provided by a purpose-built supermarket. RESULTS: After 6 mo, the MUFA diet reduced fasting glucose (-3.0%), insulin (-9.4%), and the homeostasis model assessment of insulin resistance score (-12.1%). Compared with the MUFA diet, the control diet...... loss. DESIGN: Forty-six nondiabetic, obese [mean (+/-SEM) body mass index (in kg/m(2)): 31.2 +/- 0.3] men (n = 20) and premenopausal women (n = 26) aged 28.0 +/- 0.7 y were randomly assigned to 1 of 3 diets after > or = 8% weight loss: 1) MUFA diet (n = 16): moderate in fat (35-45% of energy) and high...

  3. Effects of a high-monounsaturated fat diet on glucose and lipid metabolisms in normal and diabetic mice.

    Science.gov (United States)

    Kotake, Jiro; Tanaka, Yoshiaki; Umehara, Norimitsu; Miyashita, Akira; Tsuru, Tomomitsu; Hikida, Shigeki; Mizote, Hiroyoshi

    2004-04-01

    The beneficial effects of high-monounsaturated fat (high-MUFA) diets on diabetic patients have been reported, whereas studies concerning the effects on animals have been few. Although experiments on animals should be useful in elucidating underlying mechanisms, it is not clear even whether there are benefits of a high-MUFA diet in animals. This study examined the short-term effects of a high-MUFA diet on normal and genetically diabetic mice. The high-MUFA diet supplied 38% of the total calories as fat (26% from MUFA), while a regular diet was 13% fat (3% from MUFA). Normal C5 7BL/6J and diabetic C57BL/KsJ-db/db mice were fed either the regular or the high-MUFA diet for 1 wk. Serum glucose and lipid levels were then measured. In normal mice, hepatic triglyceride production was also compared between the two dietary groups using the Triton WR1339 method. An oral glucose tolerance test was conducted on the diabetic mice. After 1 wk of feeding to normal mice, the high-MUFA diet was seen to lower serum triglyceride levels and reduce hepatic triglyceride production in comparison with the regular diet; it is suggested that the lowering of triglyceride consists of mechanisms including reduced hepatic triglyceride production. When diabetic mice were fed the high-MUFA diet with a controlled caloric intake, the serum glucose levels lowered without an accompanying deterioration in lipid metabolism and the impaired glucose tolerance was ameliorated. This study demonstrates that a high-MUFA diet can lower serum triglyceride levels in normal mice and improve disorders of glucose metabolism in diabetic mice.

  4. Relation of -55CT polymorphism of UCP3 gene with weight loss and metabolic changes after a high monounsaturated fat diet in obese non diabetic patients.

    Science.gov (United States)

    De Luis, D A; Aller, R; Izaola, O; De La Fuente, B; Conde, R; Eiros Bouza, J M

    2013-10-01

    The aim of our study was to investigate the influence of -55CT polymorphism of UCP3 gene on metabolic response, weight loss and serum adipokine levels to a high monounsaturated fat hypocaloric diet in obese patients. A sample of 128 obese patients was analyzed in a prospective way during 3 months. Eighty eight patients (21 males/67 females) (68.8%) had the genotype 55CC (wild genotype group) and 40 patients (8 males/32 females) (31.3%) 55CT (mutant genotype group). In wild genotype group, BMI (-1.6±1.3 kg/m2), weight (-4.3±3.7 kg), fat mass (-3.5±3.3 kg), waist circumference (-5.1±2.9 cm), total cholesterol (-7.2±10.6 mg/dl), LDL cholesterol (-5.3±12.8 mg/dl) and leptin (-4.7±10.1 ng/ml) decreased. In mutant genotype group, BMI (1.3±2.2 kg/m2), weight (-3.0±1.4 kg), fat mass (-2.5±1.1 kg), waist circumference (-2.8±3.1 cm) and leptin (-5.8±10.7 decreased. In patients with -55CC UCP3 genotype, a high mono-unsaturated hypocaloric diet reduced BMI, weight, waist circumference, waist to hip ratio, fat mass, LDL-cholesterol, total cholesterol and leptin levels. Carriers of T allele had a different response than -55CC patients, with a significant decrease of the same antropometric parameters, but lower than in the wild genotype group, and without significant changes in cholesterol levels.

  5. 富含缓释淀粉高单不饱和脂肪酸型肠内营养制剂对糖耐量异常患者糖脂代谢的影响%Effect of enteral nutrition containing slow-release starch and high-monounsaturated-fat on blood glucose and lipid metabolism in patients with impaired glucose tolerance

    Institute of Scientific and Technical Information of China (English)

    吴文俊; 项松英; 沈飞霞; 王毅; 陈雄; 谷雪梅

    2015-01-01

    目的:观察富含缓释淀粉高单不饱和脂肪酸(MUFA)肠内营养(EN)制剂对糖耐量异常(IGT)患者糖脂代谢的影响。方法:62例IGT患者随机分为试验餐组(n=32)和普通餐组(n=30)。试验餐组服用富含缓释淀粉高MUFA的EN制剂(雅培益力佳SR)替代早餐,普通餐组服用等热量的纯牛奶+淡馒头,所有患者分别于干预前和干预4周后检测空腹血糖(FPG)、餐后2 h血糖(PPG)、空腹胰岛素(FINS)、餐后2 h胰岛素(PINS)以及血脂系列,就各项指标进行组内前后比较和组间比较。结果:试验餐组干预4周后体质量以及PPG、PINS、血清甘油三脂(TG)、总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-c)均低于干预前,差异有统计学意义(P<0.05或P<0.01);干预后,试验餐组PPG、PINS、TG、TC和LDL-c均低于普通餐组,差异有统计学意义(P<0.01或P<0.05)。结论:富含缓释淀粉高MUFA的EN制剂有利于降低单纯IGT患者PPG和PINS水平,并改善脂质代谢。%Objective: To investigate the effects of enteral nutrition containing slow-release starch and high-monounsaturated-fat on blood and lipid metabolism in patients with impaired glucose tolerance.Methods:Sixty-two patients with impaired glucose tolerance from out-patient clinic were randomized to experimental meal group (Abbott Glucerna SR,n=32) and common breakfast group (isocaloric normal oral diet,n=30), the fasting plasma glucose, 2-hour postprandial plasma glucose, fasting insulin, 2-hour postprandial insulin, serum lipid pro-ifle were examined before and after 4-week intervention, and the parameters were compared within groups and between groups.Results: The 2-hour postprandial plasma glucose, postprandial serum insulin, serum triglycer-ide, total cholesterol and low-density lipoprotein cholesterol signiifcantly decreased in experimental meal group (P<0.05 orP<0.01), when compared with that of

  6. Low-fat diets for acquired hypercholesterolaemia.

    Science.gov (United States)

    Smart, Neil A; Marshall, Belinda J; Daley, Maxine; Boulos, Elie; Windus, Janelle; Baker, Nadine; Kwok, Nigel

    2011-02-16

    Hypercholesterolaemia, characterised by raised blood cholesterol levels, is not a disease itself but a metabolic derangement that often contributes to many diseases, notably cardiovascular disease. In most cases, elevated cholesterol levels are associated with high-fat diet, especially saturated fat, coupled with an inactive lifestyle. Less commonly, raised cholesterol may be related to an inherited disorder, familial hypercholesterolaemia. This systematic review is only concerned with acquired hypercholesterolaemia. To assess the effects of low-fat diets for acquired hypercholesterolaemia and to investigate the incidence of adverse effects from low-fat dietary interventions. We planned to compare the relative effectiveness of low-fat diets with calorie-restricted diets for acquired hypercholesterolaemia. We also wanted to look into the relative effectiveness of low-fat diets and pharmacological interventions for acquired hypercholesterolaemia. Studies were obtained from computerised searches of The Cochrane Library, MEDLINE, EMBASE and databases of ongoing trials. Date of last search was February 2010. Otherwise healthy adults (equal to or greater than 18 years) with acquired (not familial) hypercholesterolaemia. We defined hypercholesterolaemia as either total cholesterol greater than 5.2 mmol/L, LDL-cholesterol greater than 3.0 mmol/L, HDL-cholesterol less than 1.0 mmol/L or a combination thereof, although investigators' definitions were also accepted. We wanted to include any low-fat dietary intervention, like low-fat and low-saturated fat diets, intended to lower serum total and LDL-cholesterol or to raise HDL-cholesterol. A low-fat diet was considered as a fat calorie intake less than 20% of the total calories. The minimum duration of the intervention had to be six months. We excluded studies in unhealthy people. Two authors were planned to independently assess risk of bias and extract data. No study met our inclusion criteria. Well designed, adequately

  7. Low fat meat products - An overview

    Directory of Open Access Journals (Sweden)

    E. Naga Mallika

    Full Text Available Meat is an excellent source of valuable nutrients. Meat fat acts as a reservoir for flavor compounds and contributes to the texture of product. There are diverse possible strategies for developing low fat meat and meat products. Reducing the fat content in products leads to a firmer, rubbery, less juicy product with dark color and more cost. Other technological problems like reduction in particle binding, reduced cook yields, soft and mushy interiors, rubbery skin formation, excessive purge and shortened shelf life are also associated with reduction in fat levels. This paper describes Procedured of reducing fat content, Selection of additives, Protein, Carbohydrat and fat based fat replacer and Super critical fluid extraction. [Vet World 2009; 2(9.000: 364-366

  8. Diets high and low in glycemic index versus high monounsaturated fat diets: effects on glucose and lipid metabolism in NIDDM.

    Science.gov (United States)

    Luscombe, N D; Noakes, M; Clifton, P M

    1999-06-01

    To examine the relative effects of high and low glycemic index (GI) carbohydrates, and monounsaturated fats on blood glucose and lipid metabolism in NIDDM subjects. Fourteen male and seven female variably controlled NIDDM subjects recruited by advertisement. Free living outpatients. A repeated measures, within-subject design was used such that each subject consumed three diets: (a) a high-GI diet (53% CHO -21% fat, 63 GI units (glucose= 100)); (b) a low-GI diet (51% CHO -23% fat, 43 GI units); and (c) a high-mono high-GI diet (42% CHO -35% fat, 59 GI units) in random order and cross-over fashion for four weeks. Approximately 45% energy was provided as key foods which differed in published GI values and specifically excluded legumes. Dietary fibre intake was > 30 g/d on each diet. At the end of each dietary intervention, we measured fasting plasma lipids, glucose, insulin, total glycated plasma protein, fructosamine, LDL and HDL particle size as well as 24 h urinary excretion of glucose and C-peptide. HDL-cholesterol was higher on the low-GI and high-mono high-GI diets compared to the high-GI diet (P < 0.05 for overall diet effect). There were no other significant differences in metabolic control between diets, even when adjusted for BMI, glucose control or gender. Body weight and saturated fat intake remained stable between dietary interventions. High-mono high-GI and high-CHO, low-GI diets are superior to high-CHO, high-GI diets with respect to HDL metabolism but no effect was noted on glucose metabolism in variably controlled NIDDM subjects.

  9. Nutrient adequacy of a very low-fat vegan diet.

    Science.gov (United States)

    Dunn-Emke, Stacey R; Weidner, Gerdi; Pettengill, Elaine B; Marlin, Ruth O; Chi, Christine; Ornish, Dean M

    2005-09-01

    This study assessed the nutrient adequacy of a very low-fat vegan diet. Thirty-nine men (mean age=65 years) with early stage prostate cancer who chose the "watchful waiting" approach to disease management, were instructed by a registered dietitian and a chef on following a very low-fat (10%) vegan diet with the addition of a fortified soy protein powdered beverage. Three-day food diaries, excluding vitamin and mineral supplements, were analyzed and nutrient values were compared against Dietary Reference Intakes (DRI). Mean dietary intake met the recommended DRIs. On the basis of the Adequate Intake standard, a less than adequate intake was observed for vitamin D. This demonstrates that a very low-fat vegan diet with comprehensive nutrition education emphasizing nutrient-fortified plant foods is nutritionally adequate, with the exception of vitamin D. Vitamin D supplementation, especially for those with limited sun exposure, can help assure nutritional adequacy.

  10. A New Family of Ce6MoO15 as Fast Oxide Ion Conductor

    Institute of Scientific and Technical Information of China (English)

    Feng Jing; Meng Jian; Bo Qibing; Che Ping; Wang Jingping; Liu Jianfen; Lu Minfeng; Zhang Deping; Fang Daqing; Cao Xueqiang

    2004-01-01

    A novel solid solution Ce6MoO15 was achieved. Their structure and oxide ionic conductivity were studied.Based on Ce6MoO15, rare earth element substitution on cerium site shows that all resulting oxides enhance the conductivity further, and have high oxide-ion conductivity, which may be a kind of promising material for SOFCs.

  11. Regular or low-fat? An investigation of the long-run impact of the first low-fat purchase on subsequent purchase volumes and calories

    NARCIS (Netherlands)

    Cleeren, Kathleen; Geyskens, Kelly; Verhoef, Peter; Pennings, Joost

    2016-01-01

    Health organizations stimulate the development of low-fat variants to fight the obesity epidemic. We examine the effectiveness of this policy by studying the short- and long-term consequences of the first low-fat purchase on subsequent purchased volume and calories. Using a structural break

  12. Regular or low-fat? An investigation of the long-run impact of the first low-fat purchase on subsequent purchase volumes and calories

    NARCIS (Netherlands)

    Cleeren, Kathleen; Geyskens, Kelly; Verhoef, Peter; Pennings, Joost

    2016-01-01

    Health organizations stimulate the development of low-fat variants to fight the obesity epidemic. We examine the effectiveness of this policy by studying the short- and long-term consequences of the first low-fat purchase on subsequent purchased volume and calories. Using a structural break analysis

  13. Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer

    Directory of Open Access Journals (Sweden)

    Herly Evanuarini

    2017-03-01

    Full Text Available Mayonnaise is a kind of semi solid oil in water (o/w emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.

  14. Possibilities to develop low-fat products: a review

    Directory of Open Access Journals (Sweden)

    Tufeanu Roxana

    2016-06-01

    Full Text Available Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

  15. Comparison of 3 ad libitum diets for weight-loss maintenance, risk of cardiovascular disease, and diabetes: A 6-mo randomized, controlled trial

    DEFF Research Database (Denmark)

    Due, Anette; Larsen, Thomas M; Mu, Huiling

    2008-01-01

    a 6-mo controlled dietary intervention. DESIGN: Nondiabetic overweight or obese [mean +/- SD body mass index (in kg/m(2)): 31.5 +/- 2.6] men (n = 55) and women (n = 76) aged 28.2 +/- 4.8 y were randomly assigned to a diet providing a moderate amount of fat (35-45% of energy) and >20% of fat...... as monounsaturated fatty acids (MUFA diet; n = 54), to a low-fat (20-30% of energy) diet (LF diet; n = 51), or to a control diet (35% of energy as fat; n = 26). Protein constituted 10-20% of energy in all 3 diets. All foods were provided free of charge from a purpose-built supermarket. RESULTS: More subjects dropped.......6%) groups than in the control group (2.6 +/- 0.5%) (P fasting insulin decreased by 2.6 +/- 3.5 pmol/L, the homeostasis model assessment of insulin resistance by 0.17 +/- 0.13, and the ratio of LDL to HDL by 0.33 +/- 0.13; in the LF group, these variables increased by 4.3 +/- 3...

  16. Associations between human milk oligosaccharides and infant body composition in the first 6 mo of life.

    Science.gov (United States)

    Alderete, Tanya L; Autran, Chloe; Brekke, Benjamin E; Knight, Rob; Bode, Lars; Goran, Michael I; Fields, David A

    2015-12-01

    Evidence linking breastfeeding to reduced risk of developing childhood obesity is inconclusive, yet previous studies have not considered variation in specific components of breast milk that may affect early development. We examined whether differences in the composition of human milk oligosaccharides (HMOs) correlate with infant growth and body composition at 1 and 6 mo of age. Twenty-five mother-infant dyads were recruited from the University Hospital at the University of Oklahoma Health Sciences Center. Infants were breastfed for 6 mo. Breast-milk and infant measures were obtained at 1 and 6 mo of infant age. HMO composition was analyzed by high-pressure liquid chromatography, and infant growth (length and weight) and body composition (percentage fat, total fat, lean mass) were measured by dual-energy X-ray absorptiometry. Relations between HMOs and infant growth and body composition were examined by using multiple linear regression. A priori covariates included maternal prepregnancy body mass index, pregnancy weight gain, and infant age and sex. Higher HMO diversity and evenness at 1 mo were associated with lower total and percentage fat mass at 1 mo. At 1 mo, each 1-μg/mL increase in lacto-N-fucopentaose (LNFP) I was associated with a 0.40-kg lower infant weight (P = 0.03). At 6 mo, each 1-μg/mL increase in LNFPI was associated with a 1.11-kg lower weight (P = 0.03) and a 0.85-g lower lean mass (P = 0.01). At 6 mo, each 1-μg/mL increase in LNFPI was associated with a 0.79-g lower fat mass (P = 0.02), whereas disialyl-lacto-N-tetraose and LNFPII were associated with a 1.92-g (P = 0.02) and 0.42-g (P = 0.02) greater fat mass, respectively. At 6 mo, each 1-μg/mL increase in fucosyl-disialyl-lacto-N-hexaose and lacto-N-neotetraose was associated with 0.04% higher (P = 0.03) and 0.03% lower (P < 0.01) body fat, respectively. These findings support the hypothesis that differences in HMO composition in mother's milk are associated with infant growth and body

  17. Composition and Microstructure of Commercial Full-Fat and Low-Fat Cheeses

    OpenAIRE

    Mistry, V. V.; Anderson, D. L.

    1993-01-01

    The objective of this study was to analyze the composition of commercial full-fat and low-fat cheeses and to evaluate their microstructure. Commercial cheeses evaluated included full-fat and low-fat Cheddar, Mozzarella , processed, and Swiss cheeses. Cheddar cheeses ranged from 8.2% fat and 5 1.1% moisture in the 75% low-fat product to 33.2% fat and 35.9% moisture in the full-fat cheese . Mozzarella cheeses ranged in fat from a low of 2. I% to a high of 24% with corresponding moisture content...

  18. The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

    National Research Council Canada - National Science Library

    Song, Junhong; Pan, Teng; Wu, Jianping; Ren, Fazheng

    2016-01-01

    Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat...

  19. A low-fat diet improves peripheral insulin sensitivity in patients with Type 1 diabetes

    DEFF Research Database (Denmark)

    Rosenfalck, A M; Almdal, T; Viggers, L;

    2006-01-01

    To compare the effects on insulin sensitivity, body composition and glycaemic control of the recommended standard weight-maintaining diabetes diet and an isocaloric low-fat diabetes diet during two, 3-month periods in patients with Type 1 diabetes.......To compare the effects on insulin sensitivity, body composition and glycaemic control of the recommended standard weight-maintaining diabetes diet and an isocaloric low-fat diabetes diet during two, 3-month periods in patients with Type 1 diabetes....

  20. The effect of a high monounsaturated fat diet on body weight, back fat and loin muscle growth in high and medium-lean pig genotypes

    Energy Technology Data Exchange (ETDEWEB)

    Mas, G.; Soler, J.; Llavall, M.; Tibau, J.; Roca, R.; Coll, D.; Fabrega, E.

    2012-11-01

    The objective of this study was to evaluate whether the use of a diet rich in oleic acid could have an effect on daily weight gain, backfat and loin muscle (Longissimus thoracis) depth. One hundred and ninety-two barrows and gilts, from two genotypes were fed a grain and soy diet (CONTROL with 28% C18:1) or a similar diet enriched with oleic acid (HO with 43% C18:1, Greedy-Grass OLIVA). The pigs were housed in 16 pens in groups of 12 according to their sex, diet and genotype. From 75 days of age every three weeks, the pigs were weighed and the backfat and loin muscle depth were ultrasonically recorded (PIGLOG). The inclusion of the dietary fat had no significant effect on the growth variables nor on the backfat and loin muscle depth measurements taken. However, the barrows resulted in higher live weight and backfat compared to the gilts at the end of the trial. Conversely, the gilts showed higher loin depth. Moreover, York-sired pigs were heavier than Pietrain-sired pigs during the whole trial and showed higher backfat at the last two measurements. Pietrain-sired pigs had higher loin muscle depth at the last measurements. The results of the present study suggest that the addition of a dietary fat into diets aiming at modifying the meat fatty acid profile has no detrimental effects on performance variables, or on backfat and loin muscle growth and thus, no negative economic impact for producers. (Author) 37 refs.

  1. A study of corrosion electrochemical properties of martensite-austenite steel Cr15Ni6Mo

    Energy Technology Data Exchange (ETDEWEB)

    Cihal, V.; Hubackova, J.; Kubelka, J.; Mezanec, K.

    1985-11-01

    The steel Cr15Ni6Mo (UHB 119) exhibits a very satisfactory corrosion resistance. However, its superior passivating ability depends on the heat treatment method used. The use of two-step tempering leads primarily to an improved resistance to reactivation and optimum properties are achieved when the basic matrix contains about 40% stable austenite in fine form. This structural state requires the use of tempering temperatures from 625 to 650/sup 0/C in Step 1, and 525/sup 0/C in Step 2 of tempering.

  2. Synthesis and Crystal Structure of [Ca(DMF)6][Mo6Br8Cl6

    Institute of Scientific and Technical Information of China (English)

    LIU Xi; CAI Li-Zhen; GUO Guo-Cong; LI Qiang; HUANG Jin-Shun

    2006-01-01

    The reaction of MoBr2 with CaCl2 in DMF (N, N'-dimethylformamide) gives the cluster complex [Ca(DMF)6][Mo6Br8Cl6] 1 by using standard Schlenk techniques. This cluster complex crystallizes in triclinic, space group (P1) with a = 10.329(4), b = 10.349(4), c = 12.510(5) (A), α = 103.793(5), β = 98.562(3), γ = 98.268(5)°, V = 1261.5(9)(A)3, Dc = 2.509 g/cm3, Z = 1, C18H42Br8CaCl6Mo6N6O6, Mr = 1906.28, μ = 8.236 mm-1, λ(MoKα) = 0.71073(A)and F(000) = 894. The final R = 0.0589 and wR = 0.1458 for 2759 observed reflections with I > 2σ(I). The structure is composed of isolated octahedral coordination cations and discrete cluster anions, and these two kinds of ions connect each other to form a 3-D framework with similar packing patterns as CsCl through weak C-H…X (X = Br, Cl) hydrogen bonds.

  3. 6-mo aerobic exercise intervention enhances the lipid peroxide transport function of HDL.

    Science.gov (United States)

    Tiainen, Sanna; Luoto, Riitta; Ahotupa, Markku; Raitanen, Jani; Vasankari, Tommi

    2016-01-01

    During acute exercise, the concentration of oxidized high-density lipoprotein (HDL) lipids (ox-HDL) is reported to increase suggesting that HDL may function in decreasing the concentration of oxidized low-density lipoprotein (LDL) lipids. However, the effect of exercise intervention on the lipid peroxide transport function of HDL is unknown. A randomized controlled trial with sedentary women (N = 161), aged 43-63, with no current use of hormone therapy, were randomized into a 6-month (mo) exercise group and a control group. During the 6-mo intervention, the concentration of ox-HDL increased in the exercise group by 5% and decreased in the control group by 2% (p = .003). Also, the ratio of ox-HDL to HDL-cholesterol increased by 5% in the exercise group and decreased by 1.5% in the control group (p = .036). The concentrations of cholesteryl ester transfer protein (CETP) and adiponectin did not change during the intervention. The concentration of serum triglycerides trended to decrease by 6% in the intervention group (p = .051). We found that the concentration of ox-HDL increased during the 6-mo aerobic exercise intervention, but the increase was not related to changes in the levels of CETP or adiponectin. These results, together with earlier studies, suggest that HDL has an active role in the reverse transport of lipid peroxides.

  4. Narrow band gap and visible light-driven photocatalysis of V-doped Bi6Mo2O15 nanoparticles

    Science.gov (United States)

    Xu, Jian; Qin, Chuanxiang; Huang, Yanlin; Wang, Yaorong; Qin, Lin; Seo, Hyo Jin

    2017-02-01

    Pure and V5+-doped Bi6Mo2O15 (3Bi2O3·2MoO3) photocatalysts were synthesized through electrospinning, followed by low-temperature heat treatment. The samples developed into nanoparticles with an average size of approximately 50 nm. The crystalline phases were verified via X-ray powder diffraction measurements (XRD). The surface properties of the photocatalysts were studied by scanning electron microscopy (SEM), transmission electron microscopy (TEM) and X-ray photoelectron spectroscopy (XPS) analyses. The UV-vis spectra showed that V doping in Bi6Mo2O15 shifted the optical absorption from the UV region to the visible-light wavelength region. The energy of the band gap of Bi6Mo2O15 was reduced by V doping in the lattices. The photocatalytic activities of the pure and V-doped Bi6Mo2O15 were tested through photodegradation of rhodamine B (RhB) dye solutions under visible light irradiation. Results showed that 20 mol% V-doped Bi6Mo2O15 achieved efficient photocatalytic ability. RhB could be degraded by V-doped Bi6Mo2O15 in 2 h. The photocatalytic activities and mechanisms were discussed according to the characteristics of the crystal structure and the results of EIS and XPS measurements.

  5. Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese.

    Science.gov (United States)

    Wang, Fang; Tong, Qigen; Luo, Jie; Xu, Yiqing; Ren, Fazheng

    2016-08-01

    The effect of carrageenan (κ-carrageenan, ι-carrageenan, and λ-carrageenan) on the physiochemical and functional properties of low-fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the storage modulus were also evaluated to assess the functional properties of the cheese. Moreover, the behavior of water in the samples was investigated to ascertain the underlying mechanisms. The results indicated that 0.15 g/kg κ-carrageenan had no significant effect on the actual yield and DM yield, and physiochemical and functional properties of low-fat Colby cheese. The protein content increased in the low-fat cheese and low-fat cheese containing κ-carrageenan, and the moisture in the nonfat substance (MNFS) decreased in both samples, which contributed to the harder texture. The addition of 0.3 g/kg ι-carrageenan and 0.3 g/kg λ-carrageenan improved the textural and rheological properties of low-fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.

  6. Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase.

    Science.gov (United States)

    Do, Viet Ha; Mun, Saehun; Kim, Young-Lim; Rho, Shin-Joung; Park, Kwan Hwa; Kim, Yong-Ro

    2016-10-01

    Low-fat spreads were developed using a thermoreversible gelling agent, the 4-α-glucanotransferase (4αGT)-modified rice starch. The low-fat spreads consisted of the modified starch paste (or rice starch or maltodextrin), olive oil (0-30% w/w), egg yolk, salt, xanthan gum, and butter flavor, and were produced by homogenization, ultrasonic processing at 50% amplitude for 2min, and cold-gel setting at 4°C for 24h. Formulations with 15% and 20% of the modified starch paste resulted in highly stable oil-in-water low-fat spreads having varied textural properties and acceptable spreadability, whereas formulations with rice starch and maltodextrin did not yield enough stability and consistency. Moreover, the modified starch-based low-fat spreads showed high thermoreversibility. These results indicated that 4αGT-modified starch could be used in the preparation of low-fat spreads, allowing the formulation of functional products for healthy diets. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Investigating Greek consumers' attitudes towards low-fat food products: a segmentation study.

    Science.gov (United States)

    Krystallis, Athanasios; Arvanitoyannis, Ioannis S; Kapirti, A

    2003-05-01

    The present study aims at gaining a first insight into Greek consumers' attitudes towards low-fat food products. Although Greece, and in particular Crete, have enjoyed a great popularity in terms of the Mediterranean diet, there has been an almost complete lack of low-fat-related surveys concerning the Greek food consumer. Using this as a research trigger, the current investigation evolves around the conflict between 'sensory appeal' and 'healthiness' of low-fat products, widely described in the international literature. Other crucial factors examined are consumers' awareness, occasional use and conscious purchase of, and willingness to pay for, food products with the 'low-fat' claim. Overall, the study has the objective to segment the Greek market in terms of users' perceptions of light products and to identify a number of well-described clusters with clear-cut socio-demographic and behavioural profile. Three clusters are identified, comprised of consumers with favourable attitudes towards low-fat foods and willing to pay premiums to purchase them.

  8. Improvement in melting and baking properties of low-fat Mozzarella cheese.

    Science.gov (United States)

    Wadhwani, R; McManus, W R; McMahon, D J

    2011-04-01

    Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese.

  9. A low-fat Diet improves insulin sensitivity in patients with type 1 diabetes

    DEFF Research Database (Denmark)

    Rosenfalck, AM; Almdal, Thomas Peter; Viggers, Lone

    2006-01-01

    AIMS: To compare the effects on insulin sensitivity, body composition and glycaemic control of the recommended standard weight-maintaining diabetes diet and an isocaloric low-fat diabetes diet during two, 3-month periods in patients with Type 1 diabetes. METHODS: Thirteen Type 1 patients were...... by the insulin clamp technique at baseline and after each of the diet intervention periods. RESULTS: On an isocaloric low-fat diet, Type 1 diabetic patients significantly reduced the proportion of fat in the total daily energy intake by 12.1% (or -3.6% of total energy) as compared with a conventional diabetes...... haemoglobin rose during both diet intervention periods (P = 0.18), with no difference between the two diets. CONCLUSIONS: Change to an isocaloric, low-fat diet in Type 1 diabetic patients during a 3-month period resulted in significant improvement in insulin sensitivity without improvement in glycaemic...

  10. Effects of a very low-fat, vegan diet in subjects with rheumatoid arthritis.

    Science.gov (United States)

    McDougall, John; Bruce, Bonnie; Spiller, Gene; Westerdahl, John; McDougall, Mary

    2002-02-01

    To demonstrate the effects of a very low-fat, vegan diet on patients with rheumatoid arthritis (RA). Single-blind dietary intervention study. SUBJECTS AND STUDY INTERVENTIONS: This study evaluated the influence of a 4-week, very low-fat (approximately 10%), vegan diet on 24 free-living subjects with RA, average age, 56 +/- 11 years old. Prestudy and poststudy assessment of RA symptomatology was performed by a rheumatologist blind to the study design. Biochemical measures and 4-day diet data were also collected. Subjects met weekly for diet instruction, compliance monitoring, and progress assessments. There were significant (p 0.05). Weight also decreased significantly (p 0.05), RA factor decreased 10% (ns, p > 0.05), while erythrocyte sedimentation rate was unchanged (p > 0.05). This study showed that patients with moderate-to-severe RA, who switch to a very low-fat, vegan diet can experience significant reductions in RA symptoms.

  11. Retinal vessels caliber changes after strabismus surgery: results of 6mo follow-up

    Science.gov (United States)

    Li, Ji-Peng; Fu, Jing; Zhou, Jin-Qiong; Wang, Xiao-Zhen; Wang, Wen-Ying; Liu, Ning-Pu

    2016-01-01

    AIM To evaluate the effect of strabismus surgery on retinal vessels calibers with digital color fundus photographs. METHODS Two hundred consecutive strabismus patients underwent surgery, and 118 patients (female/male, 55/63) who finished 6-month follow-up were finally included in this study. Optic disc-centered digital color fundus photographs of both eyes of all patients were taken prior to surgery and 6mo post surgery. The retinal vascular caliber of 116 operated eyes were measured using the computer program IVAN. The operated eyes were divided into 3 groups according to the surgical methods, recession of one muscle, one muscle recession and one muscle folding, one muscle resection and one muscle recession. The effect of number of altered muscles on retinal vessels was analyzed using statistic software SPSS 16.0. RESULTS The mean age was 12.4±8.6y. Averaged central retinal artery equivalent (CRAE) of all patients was 120.31±23.02 µm preoperatively, and 122.87±15.93 µm six months after surgery. Averaged central retinal vein equivalent (CRVE) was 171.11±31.73 µm preoperatively and 175.02±21.00 µm postoperatively. There was no significant difference of averaged CRAE (P=0.22) or CRVE (P=0.19) before and after operation. Averaged arteriole to venule ratio (AVR) was 0.71±0.07 before surgery and 0.70±0.07 after surgery. Comparison of preoperative and postoperative retinal vessels calibers among different surgical groups did not show significant differences. Also, there was no advantage of rectus muscle folding to muscle resection. CONCLUSION Up to 6mo after strabismus surgery, the retinal vascular calibers were not altered. No more than two muscles in one surgery are safe for retinal perfusion. PMID:27672600

  12. Inulins improve sensoric and textural properties of low-fat yoghurts

    NARCIS (Netherlands)

    Kip, P.; Meyer, D.; Jellema, R.H.

    2006-01-01

    In this study we investigated in detail the effects of the addition of inulins to the sensoric properties of low-fat yoghurts. Yoghurts were prepared from skimmed milk and with different concentrations of inulin (0-4%). Two types of inulin with different chain length of the polymer were used. Attrib

  13. Inulins improve sensoric and textural properties of low-fat yoghurts

    NARCIS (Netherlands)

    Kip, P.; Meyer, D.; Jellema, R.H.

    2006-01-01

    In this study we investigated in detail the effects of the addition of inulins to the sensoric properties of low-fat yoghurts. Yoghurts were prepared from skimmed milk and with different concentrations of inulin (0-4%). Two types of inulin with different chain length of the polymer were used.

  14. Dried flour-oil composites for lipid delivery in low-fat cake mix

    Science.gov (United States)

    Excess steam jet-cooked wheat flour and canola oil composites containing 30 to 55% oil were drum dried. The composites were used to replace the flour and oil in the low-fat cake mix formulations. The cake batter specific gravity and viscosity were measured. The cakes were analyzed for crumb grain...

  15. Effect of flour-oil composite as powdered fat source in low-fat cake mixes

    Science.gov (United States)

    Excess steam jet-cooked composites containing wheat flour and 30 to 55% canola oil were drum dried and used to replace the oil and part of the flour in low-fat cake mix formulations. Specific gravity and viscosity of cake batters were measured. The cakes were analyzed for crumb grain, color, textu...

  16. Sensory and instrumental characterization of low-fat and non-fat cream cheese

    NARCIS (Netherlands)

    Janhoj, T.; Frost, M.B.; Prinz, J.; Ipsen, R.

    2009-01-01

    This study explored relationships between physical/chemical and sensory properties using a set of 20 low-fat and non-fat cream cheeses. High correlations were found between several descriptors; hand resistance (i.e., tactile firmness) was best predicted by squeezing flow viscometry (r = 0.90) and fo

  17. INCREASED FAT INTAKE MAY STABILIZED CKD PROGRESSION IN LOW-FAT INTAKE PATIENTS

    Directory of Open Access Journals (Sweden)

    Min-Yu Chang

    2012-06-01

    Inadequate calories intake will induce excessive protein catabolism, which can cause accumulation of uremic toxins and acceleration of renal failure. Increasing fats intake is an easy way to achieve adequate calories acquirement and may stabilize the progression of CKD especially in low-fat intake patients.

  18. A systematic comparison of sugar content in low-fat vs regular versions of food.

    Science.gov (United States)

    Nguyen, P K; Lin, S; Heidenreich, P

    2016-01-25

    Obesity remains a significant public health concern. One of the primary messages from providers and health-care organizations is to eat healthier foods with lower fat. Many in the lay press, however, have suggested that lower fat versions of foods contain more sugar. To our knowledge, a systematic comparison of the sugar content in food with lower fat alternatives has not been performed. In this study, we compared fat free, low fat and regular versions of the same foods using data collected from the USDA National Nutrient Database. We found that the amount of sugar is higher in the low fat (that is, reduced calorie, light, low fat) and non-fat than 'regular' versions of tested items (Friedman P=0.00001, Wilcoxon P=0.0002 for low fat vs regular food and P=0.0003 for non-fat vs regular food). Our data support the general belief that food that is lower in fat may contain more sugar.

  19. Inulins improve sensoric and textural properties of low-fat yoghurts

    NARCIS (Netherlands)

    Kip, P.; Meyer, D.; Jellema, R.H.

    2006-01-01

    In this study we investigated in detail the effects of the addition of inulins to the sensoric properties of low-fat yoghurts. Yoghurts were prepared from skimmed milk and with different concentrations of inulin (0-4%). Two types of inulin with different chain length of the polymer were used. Attrib

  20. Effect of Two Isocaloric Diets, Low Fat- High Calcium and Low Fat- High Fiber on Weight Reduction, Lipid Profile, and Blood Pressure

    Directory of Open Access Journals (Sweden)

    MH Eftekhari

    2009-12-01

    Full Text Available Background: Coronary Heart Disease is commonly associated with obesity, raised serum lipid levels and changes in blood pressure. The present study was designed to assess the effect of low fat- high calcium, and low fat- high fiber diets on weight reduction, lipid profile and blood pressure.Methods: The study sample consisted of 136 referred patients adult, obese men aged 53-64 years. Samples randomly were subdivided in two groups. Group 1 was advised 1600 calories, 20% fat, 1600 mg calcium rich diet and group 2 followed similar diet as for group 1 except a total daily intake of 55g fiber and 900 mg calcium per day for 12 weeks. Blood samples were collected and assayed for total cholesterol, LDL-cholesterol, HDLcholesterol and TG. Anthropometric assessments included measurement of weight, height, and waist circumferences followed by calculating Body mass index. Systolic and diastolic blood pressures were measured by using sphygmomanometer. Statistical analysis was performed with parametric and non-parametric methods as appropriate.Results: Data analysis revealed a significant decrease in total cholesterol, LDL-cholesterol, and TG in two groups, without any significant changes in HDL-cholesterol. Weight and blood pressure decreased in two groups, but the rate of reduction in blood pressure, weight and waist circumference were more significant in group 1 compared to group 2.Conclusion: An increase in dietary calcium intake, together with a Low calorie, low-fat diet can increase lipolysis in fat tissues, make greater weigh loss, ameliorate blood pressure, improve lipid levels, and reduce the risk of coronary vascular diseases.

  1. Food preferences and weight change during low-fat and low-carbohydrate diets

    Science.gov (United States)

    McVay, Megan A.; Voils, Corrine I.; Geiselman, Paula J.; Smith, Valerie A.; Coffman, Cynthia J.; Mayer, Stephanie; Yancy, William S.

    2016-01-01

    Understanding associations between food preferences and weight loss during various effective diets could inform efforts to personalize dietary recommendations and provide insight into weight loss mechanisms. We conducted a secondary analysis of data from a clinical trial in which participants were randomized to either a ‘choice’ arm, in which they were allowed to select between a low-fat diet (n=44) or low-carbohydrate diet (n=61), or to a ‘no choice’ arm, in which they were randomly assigned to a low-fat diet (n=49) or low-carbohydrate diet (n=53). All participants were provided 48 weeks of lifestyle counseling. Food preferences were measured at baseline and every 12 weeks thereafter with the Geiselman Food Preference Questionnaire. Participants were 73% male and 51% African American, with a mean age of 55. Baseline food preferences, including congruency of food preferences with diet, were not associated with weight outcomes. In the low-fat diet group, no associations were found between changes in food preferences and weight over time. In the low-carbohydrate diet group, increased preference for low-carbohydrate diet congruent foods from baseline to 12 weeks was associated with weight loss from 12 to 24 weeks. Additionally, weight loss from baseline to 12 weeks was associated with increased preference for low-carbohydrate diet congruent foods from 12 to 24 weeks. Results suggest that basing selection of low-carbohydrate diet or low-fat diet on food preferences is unlikely to influence weight loss. Congruency of food preferences and weight loss may influence each other early during a low-carbohydrate diet but not low-fat diet, possibly due to different features of these diets. PMID:27133551

  2. Ultrasonically assisted turning of Ti-6Al-2Sn-4Zr-6Mo

    Science.gov (United States)

    Muhammad, R.; Maurotto, A.; Roy, A.; Silberschmidt, V. V.

    2012-08-01

    Titanium alloys are widely used in the aerospace and offshore industries due to their high strength-to-weight ratio sustained at elevated temperatures, their fracture-resistance features and exceptionally good corrosion-resistance properties. However, poor thermal conductivity and high chemical affinity of these alloys to tool materials severely impair their machinability. As a result the machining processes of titanium alloys are typically characterized by low cutting feeds and speeds making production of components uneconomical. Recently, a non-conventional hybrid machining technique, namely, ultrasonically assisted turning has been shown to significantly improve the machinability of intractable alloys with a concomitant improvement in material removal rates, thus improving machining economics. In the current work, a 3D finite element model of turning of Ti-6Al-2Sn-4Zr-6Mo is developed in the commercial software, MSC Marc/Mentat. A constitutive behaviour of the workpiece material under large deformations and elevated temperatures is adequately represented by a Johnson-Cook material model. For validation of the developed numerical model, experimental tests were carried out. The numerical and experimental results were found to be in good agreement.

  3. Chronic interstitial fibrosis in the rat kidney induced by long-term (6-mo) exposure to lithium.

    Science.gov (United States)

    Walker, Robert J; Leader, John P; Bedford, Jennifer J; Gobe, Glenda; Davis, Gerard; Vos, Frederiek E; deJong, Sylvia; Schollum, John B W

    2013-02-01

    There is a lack of suitable animal models that replicate the slowly progressive chronic interstitial fibrosis that is characteristic of many human chronic nephropathies. We describe a chronic long-term (6-mo) model of lithium-induced renal fibrosis, with minimal active inflammation, which mimics chronic kidney interstitial fibrosis seen in the human kidney. Rats received lithium via their chow (60 mmol lithium/kg food) daily for 6 mo. No animals died during the exposure. Nephrogenic diabetes insipidus was established by 3 wk and persisted for the 6 mo. Following metabolic studies, the animals were killed at 1, 3, and 6 mo and the kidneys were processed for histological and immunohistochemical studies. Progressive interstitial fibrosis, characterized by increasing numbers of myofibroblasts, enhanced transforming growth factor-β(1) expression and interstitial collagen deposition, and a minimal inflammatory cellular response was evident. Elucidation of the underlying mechanisms of injury in this model will provide a greater understanding of chronic interstitial fibrosis and allow the development of intervention strategies to prevent injury.

  4. Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product

    Science.gov (United States)

    Cosciani-Cunico, Elena; Pavoni, Enrico; Bertasi, Barbara; Daminelli, Paolo; Finazzi, Guido; Losio, Marina N.; Varisco, Giorgio

    2014-01-01

    In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth of L. monocytogenes and whether L. monocytogenes could reach or exceed the limit of 100 cfu g–1 at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential of L. monocytogenes during the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C. PMID:27800321

  5. A low-fat Diet improves insulin sensitivity in patients with type 1 diabetes

    DEFF Research Database (Denmark)

    Rosenfalck, AM; Almdal, Thomas Peter; Viggers, Lone;

    2006-01-01

    diet (P = 0.039). The daily protein and carbohydrate intake increased (+4.4% of total energy intake, P = 0.0049 and +2.5%, P = 0.34, respectively), while alcohol intake decreased (-3.2% of total energy intake, P = 0.02). There was a significant improvement in insulin sensitivity on the isocaloric, low......AIMS: To compare the effects on insulin sensitivity, body composition and glycaemic control of the recommended standard weight-maintaining diabetes diet and an isocaloric low-fat diabetes diet during two, 3-month periods in patients with Type 1 diabetes. METHODS: Thirteen Type 1 patients were...... by the insulin clamp technique at baseline and after each of the diet intervention periods. RESULTS: On an isocaloric low-fat diet, Type 1 diabetic patients significantly reduced the proportion of fat in the total daily energy intake by 12.1% (or -3.6% of total energy) as compared with a conventional diabetes...

  6. Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product

    Directory of Open Access Journals (Sweden)

    Elena Dalzini

    2014-02-01

    Full Text Available In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth of L. monocytogenes and whether L. monocytogenes could reach or exceed the limit of 100 cfu g–1 at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential of L. monocytogenes during the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C.

  7. Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product.

    Science.gov (United States)

    Dalzini, Elena; Cosciani-Cunico, Elena; Pavoni, Enrico; Bertasi, Barbara; Daminelli, Paolo; Finazzi, Guido; Losio, Marina N; Varisco, Giorgio

    2014-01-21

    In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth of L. monocytogenes and whether L. monocytogenes could reach or exceed the limit of 100 cfu g(-1) at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential of L. monocytogenes during the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C.

  8. Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

    OpenAIRE

    Cavenaghi-Altemio, Angela D; Alcade, Lígia B; Gustavo G. Fonseca

    2013-01-01

    In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological ...

  9. Cubic Yb3+-activated Y6MoO12 micro-powder - optical material operating in NIR region

    Science.gov (United States)

    Bieza, M.; Guzik, M.; Tomaszewicz, E.; Guyot, Y.; Boulon, G.

    2017-01-01

    We present Yb3+-doped Y6MoO12 solid solutions as a very promising NIR emitting phosphor with some hope to obtain them in the nearest future in the form of transparent ceramics due to their cubic structure. The samples are crystallizing in the cubic system with the space group Fm-3m. To perform a full structural and spectroscopic analysis on the well crystallized samples they were obtained in the uniform micro-crystal forms. The ternary Y6MoO12 and Yb3+-doped Y6MoO12 solid solutions containing a large concentration range of activator (0.1, 1, 3, 5, 10, 20 mol%) have been prepared by a high-temperature solid-state reaction method using the Yb2O3/Y2O3/MoO3 mixtures annealed in the air in the temperature range of 550-1550 °C for 6 h. As-obtained samples were systematically characterized by the X-ray powder diffraction (XRD), scanning electron microscopy (SEM), UV-Vis-NIR reflectance. Furthermore, to check the thermal stability of these molybdates the thermogravimetric analysis have been performed. Finally, the luminescent properties of Yb3+ ions activated Y6MoO12 microcrystals were investigated by using the high resolution absorption and emission techniques including the site selective spectroscopy at room and low temperatures. Basing on the absorption and emission spectra the Yb3+ electronic energy levels diagram has been proposed for the main site. The concentration quenching mechanism of Yb3+ ion in this host lattice was also discussed. Obtained results have demonstrated that Yb3+-doped Y6MoO12 microcrystals exhibited good luminescent properties and possess many advantages compared to other compounds based on molybdates and might have potential applications in the laser technology.

  10. The cost-effectiveness of 1% or less media campaigns promoting low-fat milk consumption.

    Science.gov (United States)

    Wootan, Margo G; Reger-Nash, Bill; Booth-Butterfield, Steve; Cooper, Linda

    2005-10-01

    The purpose of our study was to compare the cost-effectiveness of four strategies using components of 1% Or Less to promote population-based behavior change. 1% Or Less is a mass-media campaign that encourages switching from high-fat (whole or 2%) to low-fat (1% or skim) milk. Using a quasi-experimental design, campaigns were previously conducted in four West Virginia communities using different combinations of 1) paid advertising, 2) media relations, and 3) community-based educational activities. Telephone surveys and supermarket milk sales data were used to measure the campaigns' effectiveness. Using data from the previously completed studies, we analyzed the cost of each campaign. We then calculated the cost per person exposed to the campaign and cost per person who switched from high- to low-fat milk. The combination of paid advertising and media relations was the most cost-effective campaign, with a cost of 0.57 dollars per person to elicit a switch from high- to low-fat milk, and the combination of media relations and community-based educational activities was the least cost-effective campaign, with a cost of 11.85 dollars per person to elicit a switch. Population-based campaigns using a combination of paid advertising and media relations strategies can be a cost-effective way to promote a behavior change in a community.

  11. The Cost-Effectiveness of 1% Or Less Media Campaigns Promoting Low-Fat Milk Consumption

    Directory of Open Access Journals (Sweden)

    Margo G. Wootan, DSc,

    2005-09-01

    Full Text Available Introduction The purpose of our study was to compare the cost-effectiveness of four strategies using components of 1% Or Less to promote population-based behavior change. 1% Or Less is a mass-media campaign that encourages switching from high-fat (whole or 2% to low-fat (1% or skim milk. Using a quasi-experimental design, campaigns were previously conducted in four West Virginia communities using different combinations of 1 paid advertising, 2 media relations, and 3 community-based educational activities. Telephone surveys and supermarket milk sales data were used to measure the campaigns’ effectiveness. Methods Using data from the previously completed studies, we analyzed the cost of each campaign. We then calculated the cost per person exposed to the campaign and cost per person who switched from high- to low-fat milk. Results The combination of paid advertising and media relations was the most cost-effective campaign, with a cost of $0.57 per person to elicit a switch from high- to low-fat milk, and the combination of media relations and community-based educational activities was the least cost-effective campaign, with a cost of $11.85 per person to elicit a switch. Conclusion Population-based campaigns using a combination of paid advertising and media relations strategies can be a cost-effective way to promote a behavior change in a community.

  12. The effects of low fat chocolate milk on postexercise recovery in collegiate athletes.

    Science.gov (United States)

    Spaccarotella, Kim J; Andzel, Walter D

    2011-12-01

    Spaccarotella, KJ and Andzel, WD. The effects of low fat chocolate milk on postexercise recovery in collegiate athletes. J Strength Cond Res 25(12): 3456-3460, 2011-Drinking chocolate milk between exercise sessions may improve recovery. The purpose of this study was to examine the effects of low fat chocolate milk vs. a carbohydrate-electrolyte beverage (CE) on recovery between preseason practice sessions among 5 male and 8 female Division III soccer players. The study used a randomized crossover design: between morning and afternoon practices, athletes received either an amount of chocolate milk that provided 1 g carbohydrate per kilogram body weight or an equal volume of CE (mean volume of 615 ± 101 ml). After their afternoon practice, they completed a shuttle run to fatigue. Data were analyzed using the Wilcoxon paired rank-sign test (for shuttle run time) and the paired samples t-test (for dietary intake). No significant differences in run time were reported for the group. For the men only, there was a trend of increased time to fatigue with chocolate milk compared with the CE (exact p = 0.03). Low fat chocolate milk may therefore be as good as a CE at promoting recovery between training sessions during preseason.

  13. Evaluation of low-fat sausage containing desinewed lamb and konjac gel.

    Science.gov (United States)

    Osburn, W N; Keeton, J T

    2004-10-01

    Ground (GR) or desinewed (DS) lamb trimmings were combined with a konjac flour (KF) gel (0%, 10% or 20%) to produce a low-fat (8%) cured sausage. Physiochemical, sensory and shelf-life analyses were performed to determine the efficacy of the fat mimetic. Desinewing reduced collagen content (2.3 mg/g tissue) and cook yield (0.6%) when compared to GR trimmings. Grinding increased aerobic plate counts (APCs) ∼0.4log(10)/cm(2) more than DS, but APCs were not affected by inclusion of KF. Sausages with 20% KF lowered cook yield ∼1% and slightly reduced sensory panel and texture profile analysis texture values. KF gel incorporated at 10% had similar properties to a control low-fat desinewed lamb sausage, while KF at 20% could reduce "toughening" in low-fat sausage products. Use of konjac gel as a fat mimetic could reduce total caloric energy by replacing a portion of the meat in a sausage formulation.

  14. Fad diets and obesity--Part IV: Low-carbohydrate vs. low-fat diets.

    Science.gov (United States)

    Moyad, Mark A

    2005-02-01

    The first three parts of this series of articles covered the basics of some of the more popular low-carbohydrate diets, and the theories behind them. In the fourth and final part of this series, some of the more popular low-fat and low-calorie diets, such as the Ornish diet and Weight Watchers, are covered briefly. Recently, several clinical trials of longer duration that compared low-carbohydrate versus low-fat diets have been published. These studies demonstrate that some of the low-carbohydrate diets result in reduced weight in the short-term, but their ability to reduce weight long-term any better than low-fat or other diets has been questioned. Most popular or fad diets have some positive messages contained within them and some preliminary positive short-term results, but overall the compliance rates with any fad diet are very poor over the long-term. The decision to go on any diet should be made with a health professional who can monitor the patient closely.

  15. Low density lipoprotein subclasses and response to a low-fat diet in healthy men

    Energy Technology Data Exchange (ETDEWEB)

    Krauss, R.M.; Dreon, D.M. [Lawrence Berkeley Lab., CA (United States). Life Sciences Div.

    1994-11-01

    Lipid and lipoprotein response to reduced dietary fat intake was investigated in relation to differences in distribution of LDL subclasses among 105 healthy men consuming high-fat (46%) and low-fat (24%) diets in random order for six weeks each. On high-fat, 87 subjects had predominantly large, buoyant LDL as measured by gradient gel electrophoresis and confirmed by analytic ultracentrifugation (pattern A), while the remainder had primarily smaller, denser LDL (pattern B). On low-fat, 36 men changed from pattern A to B. Compared with the 51 men in the stable A group, men in the stable B group (n = 18) had a three-fold greater reduction in LDL cholesterol and significantly greater reductions in plasma apoB and mass of intermediate (LDL II) and small (LDL III) LDL subtractions measured by analytic ultracentrifugation. In both stable A and change groups, reductions in LDL-cholesterol were not accompanied by reduced plasma apoB, consistent with the observation of a shift in LDL particle mass from larger, lipid-enriched (LDL I and II) to smaller, lipid-depleted (LDL III and IV) subfractions, without significant change in particle number. Genetic and environmental factors influencing LDL subclass distributions thus may also contribute substantially to interindividual variation in response to a low-fat diet.

  16. Die Forging Process of W6Mo5Cr4V2 Blank of Gear shaping Cutter%W6Mo5Cr4V2插齿刀毛坯的胎模锻造

    Institute of Scientific and Technical Information of China (English)

    冯澍

    2009-01-01

    高速钢具有很高的耐热性能,在高温下强度高,变形抗力大,增加了锻造成形的难度.目前,国内齿轮切削刀具大多采用W6MoSCr4V2高速钢材料制成,材料锻造主要以改善刀具毛坯碳化偏析程度为主.本文通过实验研究,提出了在保证W6MoSCr4.V2高速钢合格碳化物等级的前提下对刀具毛坯进行胎模锻造成形的方法.

  17. Preparation and luminescence properties of La6MoO12:Eu3+/PVA nanofibers by Pechini/electrospinning process.

    Science.gov (United States)

    Qin, Chuanxiang; Gu, Mingbo; Huang, Yanlin; Dai, Lixing; Chen, Guoqiang; Shi, Liang; Qiao, Xuebin; Seo, Hyo Jin

    2011-11-01

    The 20% concentration Eu3+-based red-emitting phosphor, nano-sized La6MoO12:Eu3+ was prepared by the Pechini method. X-ray diffraction (XRD), thermogravimetric and differential thermal analysis (TG-DTA), scanning electron microscopy (SEM), photoluminescence (PL), and decay curves were used to characterize the resulting samples. The phosphor can be efficiently excited by near UV light and exhibits an intense red luminescence corresponding to the electric dipole transition 5D0 --> 7F2 at 615 nm. When the phosphor was mixed into poly(vinyl alcohol) aqueous solution, the fluorescent nanofibers could be prepared by electrospinning process. It was suggested that the La6MoO12:Eu3+ phosphor would be a promising red component for solid-state lighting devices based on InGaN or GaN light-emitting diodes.

  18. The availability of low-fat milk in an inner-city Latino community: implications for nutrition education.

    Science.gov (United States)

    Wechsler, H; Basch, C E; Zybert, P; Lantigua, R; Shea, S

    1995-12-01

    Substitution of low-fat for whole milk is an important strategy for reducing saturated fat consumption, but intake of whole milk remains high among Latinos. To assess whether this is related to the unavailability of low-fat milk, we surveyed 251 grocery stores (bodegas) and 25 supermarkets in a predominantly low-income, urban Latino community. Low-fat milk was available in 73% of bodegas and 96% of supermarkets, but it constituted only 15% of total milk volume in bodegas and 37% of that volume in supermarkets. Since lack of availability was not a major obstacle to increasing low-fat milk consumption, public health nutrition campaigns should focus on increasing consumer demand.

  19. Fabrication, tribological and corrosion behaviors of ultra-fine grained Co-28Cr-6Mo alloy for biomedical applications.

    Science.gov (United States)

    Ren, Fuzeng; Zhu, Weiwei; Chu, Kangjie

    2016-07-01

    Nickel and carbides free Co-28Cr-6Mo alloy was fabricated by combination of mechanical alloying and warm pressing. The microstructure, mechanical properties, pin-on-disk dry sliding wear and corrosion behavior in simulated physiological solution were investigated. The produced Co-28Cr-6Mo alloy has elongated ultra-fine grained (UFG) structure of ε-phase with average grain size of 600nm in length and 150nm in thickness. The hardness and modulus were determined to be 8.87±0.56GPa and 198.27±7.02GPa, respectively. The coefficient of friction upon dry sliding against alumina is pretty close to that of the forged Co-29Cr-6Mo alloy. The initial ε-phase and UFG microstructure contribute to reduce the depth of severe plastic deformation region during wear and enable the alloy with excellent wear resistance. The corrosion potential of such UFG Co-Cr-Mo alloy has more positive corrosion potential and much lower corrosion current density than those of ASTM alloy. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Consumption of Low-Fat Dairy Products May Delay Natural Menopause123

    Science.gov (United States)

    Carwile, Jenny L.; Willett, Walter C.; Michels, Karin B.

    2013-01-01

    Later menopause is a risk factor for breast and endometrial cancer, yet few studies have investigated dietary predictors of this potentially modifiable event. In particular, dairy contains hormones and growth factors that could potentially affect menopausal timing. We therefore assessed the association between regular consumption of dairy foods and related nutrients and age at natural menopause. We conducted a prospective analysis with up to 20 y of follow-up in 46,059 participants in the Nurses’ Health Study who were premenopausal in 1980. We observed 30,816 events of natural menopause over 401,754 person-years. In the total population, the estimated mean age at natural menopause was 51.5 y for women who consumed no low-fat dairy and 51.5, 51.6, 51.7, and 51.8 y for women who consumed 0.1–1.0, 1.1–2.0, 2.1–3.0, and >3 servings of low-fat dairy daily, respectively. Premenopausal women 3 servings of low-fat dairy per day were 14% less likely (HR: 0.86; 95% CI: 0.77, 0.96; P-trend menopause in the next month relative to those consuming 0.1–1 servings/d. Similar results were obtained for skim milk (for >6 servings/wk vs. 0–1 servings/mo: HR: 0.93; 95% CI: 0.89, 0.97; P-trend menopause among women ≥51 y of age. These findings support the growing body of literature on the hormonally active nature of milk and dairy foods. PMID:23946341

  1. A systematic comparison of sugar content in low-fat vs regular versions of food

    OpenAIRE

    Nguyen, P K; Lin, S.; Heidenreich, P

    2016-01-01

    Obesity remains a significant public health concern. One of the primary messages from providers and health-care organizations is to eat healthier foods with lower fat. Many in the lay press, however, have suggested that lower fat versions of foods contain more sugar. To our knowledge, a systematic comparison of the sugar content in food with lower fat alternatives has not been performed. In this study, we compared fat free, low fat and regular versions of the same foods using data collected f...

  2. Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

    Directory of Open Access Journals (Sweden)

    Miočinović Jelena

    2014-01-01

    Full Text Available Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI®L10 i Bifidobacterium lactis LAFTI®B94, DSM, Netherland as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream, without (control cheese A and with adjunct probiotic culture (cheese B. The compositional parameters (milk fat, proteins and dry-matter content, pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis, as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (>107 cfug-1 during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable

  3. Consumption of low-fat dairy products and energy and protein intake in cancer patients at risk of malnutrition.

    Science.gov (United States)

    Vidal-Casariego, Alfonso; Pintor-de la Maza, Begoña; Calleja-Fernández, Alicia; Villar-Taibo, Rocío; Cano-Rodríguez, Isidoro; Ballesteros-Pomar, María D

    2015-01-01

    Current nutritional guidelines encourage the reduction of fat intake from animal sources like dairy products. The aim was to determine whether the consumption of low-fat dairy is related to poorer dietary intake and nutritional status in cancer patients at risk of malnutrition. This cross-sectional included patients with solid or hematological malignancies at risk of malnutrition. Nutritional status was studied using Subjective Global Assessment, anthropometry, and grip strength. Dietary intake was evaluated with a 24-h recall and dairy consumption with a structured questionnaire. Seventy-four patients were recruited; 71.6% males of 64.8 yr, most with gastrointestinal malignancies. Only 37.8% consumed whole milk, and 61.4% consumed whole yogurt. Reasons for consumption of low-fat dairies were healthy diet (58.0%), hypercholesterolemia (20.0%), and digestive intolerance (10.0%). There were similar rates of malnutrition according the type of dairy (whole 60.9% vs. low-fat 66.7%, P = 0.640). Low-fat dairies were related to a reduction in energy (whole 1980.1 kcal vs. low-fat 1480.9, P = 0.007) and protein intake (whole 86.0 g vs. low-fat 63.0 g, P = 0.030).

  4. Organic-Inorganic Hybrid Materials Based on Basket-like {Ca⊂P6Mo18O73} Cages.

    Science.gov (United States)

    Zhang, He; Yu, Kai; Lv, Jing-hua; Gong, Li-hong; Wang, Chun-mei; Wang, Chun-xiao; Sun, Di; Zhou, Bai-Bin

    2015-07-20

    Four basket-like organic-inorganic hybrids, formulated as [{Cu(II)(H2O)2}{Ca4(H2O)4(HO0.5)3(en)2}{Ca⊂P6Mo4(V)Mo14(VI)O73}]·7H2O (1), (H4bth)[{Fe(II)(H2O)}{Ca⊂P6Mo18(VI)O73}]·4H2O (2), (H2bih)3[{Cu(II)(H2O)2}{Ca⊂P6Mo2(V)Mo16(VI)O73}]·2H2O (3), (H2bib)3[{Fe(II)(H2O)2}{Ca⊂P6Mo2(V) Mo16(VI)O73}]·4H2O (4), (bth = 1,6-bis(triazole)hexane; bih = 1,6-bis(imidazol)hexane; bib = 1,4-bis(imidazole)butane) have been hydrothermally synthesized and fully characterized. Compounds 1-4 contain polyoxoanion [Ca⊂P6Mon(V)Mo18-n(VI)O73]((6+n)-) (n = 0, 2, or 4) (abbreviated as {P6Mo18O73}) as a basic building block, which is composed of a "basket body" {P2Mo14} unit and a "handle"-liked {P4Mo4} fragment encasing an alkaline-earth metal Ca(2+) cation in the cage. Compound 1 exhibits an infrequent 2D layer structure linked by the Cu(H2O)2 linker and an uncommon tetranuclear calcium complex, while compound 2 is 8-connected 2-D layers connected by binuclear {Fe2(H2O)3} segaments, which are observed for the first time as 2-D basket-like assemblies. Compounds 3 and 4 are similar 1D Z-typed chains bonded by M(H2O)2 units (M = Cu for 3 and Fe for 4). The optical band gaps of 1-4 reveal their semiconductive natures. They exhibit universal highly efficient degradation ability for typical dyes such as methylene blue, methyl orange, and rhodamine B under UV light. The lifetime and catalysis mechanism of the catalysts have been investigated. The compounds also show good bifunctional electrocatalytic behavior for oxidation of amino acids and reduction of NO2(-).

  5. Textural properties of low-fat set-type yoghurt depending on mTG addition

    Directory of Open Access Journals (Sweden)

    Lívia Darnay

    2016-07-01

    Full Text Available Our aim was to determine how 0.5-2 U/g non-inactivated mTG affects the pH development and apparent viscosity during fermentation. Furthermore we wished to examine how the enzyme addition could change protein structure, gel strength and sensory characteristics by healthy low-fat set-type yoghurt product. Therefore commercial mTG enzyme preparation was added in different concentrations (0.5-2.0 U/g, in 0.5 U/g steps to 1.5 % bovine milk simultaneously with DVS starter culture. Our study revealed that enzyme dosage (0.5-2 U/g protein had no impact on pH development and apparent viscosity during fermentation when manufacturing low-fat (1.5 % set-type yoghurt. The addition of mTG contributed to 38 % more whey retention with incorporation of β-casein, and caused 44 % higher gel strength up to a level of 1 U/g protein.

  6. Monitoring the Chemical and Microbiological Changes During Ripening of Iranian Probiotic Low-Fat White Cheese

    Directory of Open Access Journals (Sweden)

    N. Sabbagh

    2010-01-01

    Full Text Available Problem statement: The objective of this experiment was to manufacture an Iranianlow fat probiotic cheese. Approach: Iranian white brine cheeses (4 trials were made by varyingprocesses, i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeses were ripened at 13°C for 2 weeks and at 6°C to the end of ripering period. Cheeses were analyzed for the compositional, microbiological, color and sensory characteristics and also lipolysis and organic acid profile. The Cheese of each trial was sampled at 1, 15, 30, 45 and 60 days during ripening. Results: Decreasing the fat level resulted in significant increases (p0.05 between the concentration of L. acidophilus of cheese groups when the fat content of samples was reduced. The rate and extent of lipolysis in the full-fat cheese was higher than in the low-fat control cheese (pConclusion: Therefore the results of this study showed that the Iranian probotic low fat cheese is a functional food. It has better flavor and odor than normal cheese and can be used in many cases like as heart disease and obesity.

  7. Chemical composition of water buffalo milk and its low-fat symbiotic yogurt development

    Directory of Open Access Journals (Sweden)

    Xue Han

    2012-04-01

    Full Text Available Background: Water buffalos are the second most widely available milk source in countries around the world. While typical average milk compositions are readily available, information on seasonal variation in chemical composition of buffalo milk is limited -especially in the Northeastern region of the United States. Data collected in this study can be useful for the manufacture of a wide variety of specialty dairy products such as symbiotic buffalo milk yogurt. To analyze functionality, symbiotic low fat buffalo milk yogurt prototypes (plain and blueberry were developed using a commercial starter containing probiotics. Methods: During a one-year cycle, physicochemical and mineral contents of buffalo milk were analyzed. Prototype yogurts were manufactured commercially and samples of the yogurt prototypes were analyzed for physicochemical and microbiological properties and for the survivability of probiotics during ten weeks of storage.Results: Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively. The average mineral contents of calcium, phosphorous, potassium, magnesium, sodium, and zinc in the milk were 1798.89, 1216.76, 843.72, 337.20 and 7.48 mg/kg, respectively, and remained steady throughout the year. The symbiotic low fat buffalo milk yogurts evaluated in this study contained higher amounts of protein, carbohydrates, and calcium than similar yogurts manufactured with cows’ milk. During refrigerated storage, the probiotic Lactobacillus acidophilus was viable (>1×106CFU/g for the first two weeks, while Bifidobacterium spp.Functional Foods in Health and Disease 2012, 2(4:86-106 and Lactobacillus casei remained viable during the entire ten weeks. Reducing the acidity and enhancing the flavor of the yogurts could improve the overall acceptability

  8. A New Orthorhombic Phase of ZrW1.6Mo0.4O8 at Ambient Pressure

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    Nanocrystallite δ′-ZrW1.6Mo0.4O8 was prepared in the precursor route synthesis. The characterization by means of powder X-ray diffraction (XRD) and selected area electron diffraction (SAED) showed it crystallized in a orthorhombic crystal system with a=0.896 9(7) nm, b=0.701 1(8) nm, c=0.596(1) nm. The possible space group is Pnnm (58) or Pnn2 (34). The compound crystallizes in a metastable phase during the synthesis process depending on temperature and crystallization time.

  9. Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour.

    Science.gov (United States)

    Verma, Arun K; Banerjee, Rituparna; Sharma, B D

    2012-02-01

    While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

  10. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.

    Science.gov (United States)

    Zisu, B; Shah, N P

    2005-06-01

    Low-fat Mozzarella cheeses containing 6% fat were made by preacidification of milk, preacidification combined with exopolysaccharide- (EPS-) producing starter, used independently or as a coculture with non-EPS starter, and preacidification combined with whey protein concentrate (WPC) and EPS. The impact of these treatments on moisture retention, changes in texture profile analysis, cheese melt, stretch, and on pizza bake performance were investigated over 45 d of storage at 4 degrees C. Preacidified cheeses without EPS (control) had the lowest moisture content (53.75%). These cheeses were hardest and exhibited greatest springiness and chewiness. The meltability and stretchability of these cheeses increased most during the first 28 d of storage. The moisture content in cheeses increased to 55.08, 54.79, and 55.82% with EPS starter (containing 41.18 mg/g of EPS), coculturing (containing 28.61 mg/g of EPS), and WPC (containing 44.23 mg/g of EPS), respectively. Exopolysaccharide reduced hardness, springiness, and chewiness of low-fat cheeses made with preacidified milk in general and such cheeses exhibited an increase in cohesiveness and meltability. Although stretch distance was similar in all cheeses, those containing EPS were softer than the control. Cocultured cheeses exhibited the greatest meltability. Cheeses containing WPC were softest in general; however, hardness remained unchanged over 45 d. Cheeses made with WPC had the least increase in meltability over time. Incorporation of WPC did not reduce surface scorching or increase shred fusion of cheese shreds during pizza baking; however, there was an improvement in these properties between d 7 and 45. Coating of the cheese shreds with oil was necessary for adequate browning, melt, and flow characteristics in all cheese types.

  11. [Viability and efects of the probiotic lactobacillus aracaseissp aracasei in Chilean low-fat Gauda cheese].

    Science.gov (United States)

    Brito, Carmen; Navarrete, Carolina; Schöbitz, Renate; Horzella, Mariela

    2011-12-01

    The objective of this study is to infer the survival of the probiotic Lactobacillus paracasei ssp paracasei added during the processing of low-fat Gouda cheese, during the maturation (21 days) and the commercialization (14 days), in order to see the influence that this organism has on the quality of the product. The treatments were: TI (control): Gouda with normal fat content; T2: Low fat Gouda cheese (QGS) T3: QGS, with additional probiotic added with the initial culture; T4: QGS, with the probiotic added in the cooking of the curd. For the count of the probiotic, the methodology was used set forth by the American Public Health Association, (APHA), proteolysis by the method of soluble tyrosine in trichloroacetic acid (TCA), and the physical and chemical analysis using the methods standardized by the International Dairy Federation, and Chilean normative. The counts obtained were from 10(8) ufc/g y 10(7) ufc/g in the cheeses that had the probiotic additive (T3 and T4, respectively) close to the level of innocuous (10(8) ufc/g) during the study period of 35 days. The proteolysis incremented normally, and was the same in all of the treatments during the 35 days studied. The treatments with fat-reduction presented approximately, 31% less fat than the control treatment, and also higher moistness. Within the treatments, there was no evidence of taste and general feel; in turn the cheeses with the reduction of fat resulted firmer, less cohesive, than the control, and with similar elasticity.

  12. Optimization of processing parameters and ingredients for development of low-fat fibre-supplemented paneer.

    Science.gov (United States)

    Singh, G; Kumar, A; Kumbhar, B K; Dar, B N

    2015-02-01

    Increasing demand of low calorie and high fibre containing products give impetus to dairy industry for development of a well palatable low calorie dairy products like paneer. The objective of the present study was to develop low-fat fibre-supplemented paneer. The ingredients were chosen for low-fat fibre- supplemented paneer to reduce the cost and calorie content besides providing the functional benefits. Optimization of ingredients was carried out in terms of independent variables viz wheat bran (0.4-0.8 %), maltodextrin (1-5 %), coagulation temperature (60-80 °C) and amount of citric acid solution (150-210 ml). Response Surface Methodology (RSM) was used to design the experiments and to select the optimum levels of ingredients. Paneer was made by using different levels of ingredients by coagulating hot milk using citric acid solution followed by pressing and dipping in chilled water for texturization. These parameters were evaluated in terms of physico-chemical parameters viz water activity, pH and acidity. Instrumental texture profile analysis (TPA) of paneer during optimization trials was done using TAXT 2i Texture Analyzer. The textural responses namely hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were measured via Texture Analyzer. The sensory properties namely flavor, appearance, body and texture, mouth feel and overall acceptability of paneer samples were evaluated by a semi-trained panel of judges using 9-point hedonic scale. Full second order polynomial was developed to predict each response. All the textural and sensory responses were statistically analysed.

  13. Microstructures and mechanical properties of Co-29Cr-6Mo alloy fabricated by selective laser melting process for dental applications.

    Science.gov (United States)

    Takaichi, Atsushi; Suyalatu; Nakamoto, Takayuki; Joko, Natsuka; Nomura, Naoyuki; Tsutsumi, Yusuke; Migita, Satoshi; Doi, Hisashi; Kurosu, Shingo; Chiba, Akihiko; Wakabayashi, Noriyuki; Igarashi, Yoshimasa; Hanawa, Takao

    2013-05-01

    The selective laser melting (SLM) process was applied to a Co-29Cr-6Mo alloy, and its microstructure, mechanical properties, and metal elution were investigated to determine whether the fabrication process is suitable for dental applications. The microstructure was evaluated using scanning electron microscopy with energy-dispersed X-ray spectroscopy (SEM-EDS), X-ray diffractometry (XRD), and electron back-scattered diffraction pattern analysis. The mechanical properties were evaluated using a tensile test. Dense builds were obtained when the input energy of the laser scan was higher than 400 J mm⁻³, whereas porous builds were formed when the input energy was lower than 150 J mm⁻³. The microstructure obtained was unique with fine cellular dendrites in the elongated grains parallel to the building direction. The γ phase was dominant in the build and its preferential orientation was confirmed along the building direction, which was clearly observed for the builds fabricated at lower input energy. Although the mechanical anisotropy was confirmed in the SLM builds due to the unique microstructure, the yield strength, UTS, and elongation were higher than those of the as-cast alloy and satisfied the type 5 criteria in ISO22764. Metal elution from the SLM build was smaller than that of the as-cast alloy, and thus, the SLM process for the Co-29Cr-6Mo alloy is a promising candidate for fabricating dental devices.

  14. Acceptability of a low-fat vegan diet compares favorably to a step II diet in a randomized, controlled trial.

    Science.gov (United States)

    Barnard, Neal D; Scialli, Anthony R; Turner-McGrievy, Gabrielle; Lanou, Amy J

    2004-01-01

    This study aimed to assess the acceptability of a low-fat vegan diet, as compared with a more typical fat-modified diet, among overweight and obese adults. Through newspaper advertisements, 64 overweight, postmenopausal women were recruited, 59 of whom completed the study. The participants were assigned randomly to a low-fat vegan diet or, for comparison, to a National Cholesterol Education Program Step II (NCEP) diet. At baseline and 14 weeks later, dietary intake, dietary restraint, disinhibition, and hunger, as well as the acceptability and perceived benefits and adverse effects of each diet were assessed. Dietary restraint increased in the NCEP group (P vegan group. Disinhibition and hunger scores fell in each group (P vegan group participants rated their diet as less easy to prepare than their usual diets (P vegan diet is high and not demonstrably different from that of a more moderate low-fat diet among well-educated, postmenopausal women in a research environment.

  15. A new method for the production of low-fat Cheddar cheese.

    Science.gov (United States)

    Amelia, Irma; Drake, MaryAnne; Nelson, Brandon; Barbano, David M

    2013-08-01

    Our objective was to develop an alternative process to produce low-fat Cheddar cheese (LFCC) by combining reduced-fat Cheddar cheese (RFCC) made by a fat-removal process with micellar casein concentrate (MCC) to try to achieve the texture and flavor characteristics of full-fat Cheddar cheese (FFCC). The production of LFCC was replicated 3 times. The MCC was produced by ultrafiltration of skim milk, followed by 3 stages of microfiltration, and the final MCC was spray dried. The LFCC was formulated to achieve 6% fat, 28% protein, and 1.2% salt by a combination of RFCC, MCC powder, salt, and water. The 6% fat target was selected to comply with the FDA standard for a low-fat label claim. The pH of the LFCC mixture was adjusted to 5.3 by lactic acid. Rennet was added to the LFCC mixture, followed by pressing and packaging. Chemical and sensory data were analyzed by ANOVA using the Proc GLM of SAS to determine if any differences in chemical composition and sensory properties were present among different cheeses. Descriptive sensory scores were used to construct a principal component analysis biplot to visualize flavor profile differences among cheeses. The LFCC had 83% less fat, 32% less sodium, and higher protein and moisture content than FFCC. When the cheese texture was evaluated in the context of a filled-gel model consisting of matrix and filler (100% minus percentage of matrix) the LFCC had lower filler volume than FFCC, yet the LFCC had a softer texture than FFCC. The LFCC contained some of the original FFCC cheese matrix that had been disrupted by the fat-removal process, and this original FFCC matrix was embedded in the new LFCC matrix formed by the action of rennet on casein from the continuous phase of hydrated MCC. Thus, the texture of the LFCC was desirable and was softer than the FFCC it was made from, whereas commercial RFCC (50 and 75% fat reduction) were firmer than the FFCC. The sulfur flavor in LFCC was closer to FFCC than commercial RFCC. The LFCC had

  16. Effect of aging on the rheology of full fat and low fat Cheddar-like caprine cheese

    Science.gov (United States)

    The rheological properties of aging full fat (FF) and low fat (LF) caprine milk cheeses were characterized to determine the changes in the cheese matrix during storage. Six batches of high moisture, Cheddar-like cheese were manufactured from whole or skim caprine milk and were aged at 4 deg C for u...

  17. Cholestasis and hypercholesterolemia in SCD1-deficient mice fed a low-fat, high-carbohydrate diet

    NARCIS (Netherlands)

    Flowers, Matthew T.; Groen, Albert K.; Oler, Angie Tebon; Keller, Mark P.; Choi, YounJeong; Schueler, Kathryn L.; Richards, Oliver C.; Lan, Hong; Miyazaki, Makoto; Kuipers, Folkert; Kendziorski, Christina M.; Ntambi, James M.; Attie, Alan D.

    2006-01-01

    Stearoyl-coenzyme A desaturase 1-deficient (SCD1(-/-)) mice have impaired MUFA synthesis. When maintained on a very low-fat (VLF) diet, SCD1(-/-) mice developed severe hypercholesterolemia, characterized by an increase in apolipoprotein B (apoB)-containing lipoproteins and the appearance of

  18. Low-fat, light, and reduced in calories : Do these claims really lead to an increase in consumption?

    NARCIS (Netherlands)

    I. Versluis (Iris); Ph.H.B.F. Franses (Philip Hans)

    2013-01-01

    textabstractRecent experimental research has shown that light, low-fat and other claims that signal low calorie content can increase consumption and hence can be counter-effective. In this article we use detailed data from the Dutch National Food Consumption survey to determine the extent to which

  19. Randomized, multi-center trial of two hypo-energetic diets in obese subjects: high- versus low-fat content

    DEFF Research Database (Denmark)

    Petersen, M; Taylor, M A; Saris, W H M

    2006-01-01

    -fat group than in the high-fat group. Fasting plasma insulin and glucose were lowered equally by both diets. CONCLUSIONS: The low-fat diet produced similar mean weight loss as the high-fat diet, but resulted in more subjects losing >10% of initial body weight and fewer dropouts. Both diets produced......:Obese (BMI >or=30 kg/m(2)) adult subjects (n = 771), from eight European centers. MEASUREMENTS: Body weight loss, dropout rates, proportion of subjects who lost more than 10% of initial body weight, blood lipid profile, insulin and glucose. RESULTS: The dietary fat energy percent was 25% in the low-fat group...... and 40% in the high-fat group (mean difference: 16 (95% confidence interval (CI) 15-17)%). Average weight loss was 6.9 kg in the low-fat group and 6.6 kg in the high-fat group (mean difference: 0.3 (95% CI -0.2 to 0.8) kg). Dropout was 13.6% (n = 53) in the low-fat group and 18.3% (n = 70) in the high...

  20. Cholestasis and hypercholesterolemia in SCD1-deficient mice fed a low-fat, high-carbohydrate diet

    NARCIS (Netherlands)

    M.T. Flowers; A.K. Groen; A.T. Oler; M.P. Keller; Y. Choi; K.L. Schueler; O.C. Richards; H. Lan; M. Miyazaki; F. Kuipers; C.M. Kendziorski; J.M. Ntambi; A.D. Attie

    2006-01-01

    Stearoyl-coenzyme A desaturase 1-deficient (SCD1(-/-)) mice have impaired MUFA synthesis. When maintained on a very low-fat (VLF) diet, SCD1(-/-) mice developed severe hypercholesterolemia, characterized by an increase in apolipoprotein B (apoB)-containing lipoproteins and the appearance of lipoprot

  1. Effect of package light transmittance on the vitamin content of milk, part 3: Fortified UHT low-fat milk

    NARCIS (Netherlands)

    Saffert, A.; Pieper, G.; Jetten, J.

    2009-01-01

    This work is the third and last part of a milk study evaluating the effect of package light transmittance on the vitamin content of milk, in this case on fortified UHT low-fat milk. The milk was stored under light with an intensity of 700 lux in polyethylene terephthalate (PET) bottles with varying

  2. Low-fat, light, and reduced in calories : Do these claims really lead to an increase in consumption?

    NARCIS (Netherlands)

    I. Versluis (Iris); Ph.H.B.F. Franses (Philip Hans)

    2013-01-01

    textabstractRecent experimental research has shown that light, low-fat and other claims that signal low calorie content can increase consumption and hence can be counter-effective. In this article we use detailed data from the Dutch National Food Consumption survey to determine the extent to which t

  3. Adherence to a low-fat vs. low-carbohydrate diet differs by insulin resistance status.

    Science.gov (United States)

    McClain, A D; Otten, J J; Hekler, E B; Gardner, C D

    2013-01-01

    Previous research shows diminished weight loss success in insulin-resistant (IR) women assigned to a low-fat (LF) diet compared to those assigned to a low-carbohydrate (LC) diet. These secondary analyses examined the relationship between insulin-resistance status and dietary adherence to either a LF-diet or LC-diet among 81 free-living, overweight/obese women [age = 41.9 ± 5.7 years; body mass index (BMI) = 32.6 ± 3.6 kg/m(2)]. This study found differential adherence by insulin-resistance status only to a LF-diet, not a LC-diet. IR participants were less likely to adhere and lose weight on a LF-diet compared to insulin-sensitive (IS) participants assigned to the same diet. There were no significant differences between IR and IS participants assigned to LC-diet in relative adherence or weight loss. These results suggest that insulin resistance status may affect dietary adherence to weight loss diets, resulting in higher recidivism and diminished weight loss success of IR participants advised to follow LF-diets for weight loss.

  4. Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients.

    Science.gov (United States)

    Su, Hou-Pin; Lien, Chuang-Ping; Lee, Tan-Ang; Ho, Jou-Hsuan

    2010-04-15

    The objective of this study was to develop a low-fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15 g kg(-1)), citrus fiber (CF, 100 g kg(-1)) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers. The fat content in LF mayonnaise was reduced to 50% if compared with full-fat (FF) mayonnaise, and the products still maintained ideal rheological properties. The rheological parameters showed that there were no (P > 0.05) differences in yield stress, viscosity and flow behavior index between XG + 10 g kg(-1) GG, CF + 5 g kg(-1) GG and FF control. LF mayonnaises had lower caloric values and higher dietary fiber content than the FF counterpart. Scanning electron microscopy (SEM) micrographs illustrated that the network of aggregated droplets in LF treatments contained a large number of interspaced voids of varying dimensions. Furthermore, in a comparison of sensory evaluation of LF treatments with commercial and our FF mayonnaises, there were no (P > 0.05) differences in any sensory scores among XG + 10 g kg(-1) GG control. This study shows that XG + 10 g kg(-1) GG and CF + 5 g kg(-1) GG could be used in LF mayonnaise formulations based on its multiple functions on processing properties. (c) 2010 Society of Chemical Industry.

  5. Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat.

    Science.gov (United States)

    Cavenaghi-Altemio, Angela D; Alcade, Lígia B; Fonseca, Gustavo G

    2013-11-01

    In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological and sensory analyses based on acceptance tests were performed. Listeria monocytogenes and Salmonella spp. were found to be absent. T2 showed higher frequencies for the attributes color (90.0%) and overall acceptability (86.7%), while T3 showed higher frequencies for taste (86.7%) and texture (96.7%). The surimi concentration was reflected in the physical properties of the sausages. It was found that the addition of MSTM surimi to sausage favored greater cutting strength (3.9 N for T2 and 4.9 N for T3). Beyond the surimi utilization, the total replacement of pig lard by cassava starch and soybean protein had also contributed with the texture properties.

  6. Localized Corrosion Behavior of 6% Mo Super Austenitic & 316L Stainless Steels in Low pH 3% NaCl Solution

    Institute of Scientific and Technical Information of China (English)

    M.M.A.Gad; H.G.Salem; A.M. Nasreldin; H.Sabry; A.A.El-Sayed

    2005-01-01

    Electrochemical techniques were applied to study the crevice corrosion resistance of two types of stainless steel alloys namely, conventional 316L and 6% Mo super austenitic in acidified 3% NaCl solution at room temperature.Potentiodynamic results showed that 6% Mo alloy possessed a remarkable resistance to crevice corrosion compared with 316L alloy when they are tested in the same solution. The breakdown potential at which passivity broke down for 316L alloy was 0.00 mV (SCE). The corresponding value for 6% Mo alloy could not reach up to the potential value of 700 mV (SCE). 316L alloy suffered extremely from crevice corrosion at room temperature (about 25℃), which indicates that the critical crevice corrosion temperature, below which crevice corrosion does not occur, was lower than the test temperature. For 6% Mo alloy, the critical crevice corrosion temperature was higher than the testing temperature. Electrochemical parameters indicated that 6% Mo alloy exhibited higher crevice corrosion resistance than 316L alloy.

  7. A low-fat diet has a higher potential than energy restriction to improve high-fat diet-induced insulin resistance in mice

    NARCIS (Netherlands)

    Muurling, M.; Jong, M.C.; Mensink, R.P.; Hornstra, G.; Dahlmans, V.E.H.; Pijl, H.; Voshol, P.J.; Havekes, L.M.

    2002-01-01

    Previous studies have shown that energy restriction (ER) or low-fat (LF) diets have beneficial effects on high-fat (HF) diet-induced obesity and non-insulin-dependent diabetes. However, comparison between ER and low-fat diet regarding the effect on insulin resistance and lipid metabolism has not bee

  8. A low-fat diet has a higher potential than energy restriction to improve high-fat diet-induced insulin resistance in mice

    NARCIS (Netherlands)

    Muurling, M.; Jong, M.C.; Mensink, R.P.; Hornstra, G.; Dahlmans, V.E.H.; Pijl, H.; Voshol, P.J.; Havekes, L.M.

    2002-01-01

    Previous studies have shown that energy restriction (ER) or low-fat (LF) diets have beneficial effects on high-fat (HF) diet-induced obesity and non-insulin-dependent diabetes. However, comparison between ER and low-fat diet regarding the effect on insulin resistance and lipid metabolism has not

  9. A low-fat diet has a higher potential than energy restriction to improve high-fat diet-induced insulin resistance in mice

    NARCIS (Netherlands)

    Muurling, M.; Jong, M.C.; Mensink, R.P.; Hornstra, G.; Dahlmans, V.E.H.; Pijl, H.; Voshol, P.J.; Havekes, L.M.

    2002-01-01

    Previous studies have shown that energy restriction (ER) or low-fat (LF) diets have beneficial effects on high-fat (HF) diet-induced obesity and non-insulin-dependent diabetes. However, comparison between ER and low-fat diet regarding the effect on insulin resistance and lipid metabolism has not bee

  10. Study on the Tribological Properties and Composition of W6Mo5Cr4V2 High Speed Steel Implanted by Boron

    Institute of Scientific and Technical Information of China (English)

    CAI Zhi-hai; XIONG Wan-quan; ZHANG Ping; TAN Jun; ZAHO Jun-jun

    2004-01-01

    Boron atoms were implanted into W6Mo5Cr4V2 high-speed steel (HSS) in CC-60 ion implantation machine to improve its tribological properties. The influence of boron implantation dose on the microhardness, friction coefficient and wear resistance of HSS were investigated. The experiment results showed that the implantation of boron can improve the tribological properties of W6Mo5Cr4V2 steel greatly. Then the phase and composition of implanted layer were analyzed by XRD and XPS. The analysisresult revealed that the interface between the implantation layer and substrate appeared to be mixed.With the increase of boron dose, the compound of δ-WB, CrB, BFe3 are the main additive phases, which supposed to be the main reason to improve the tribological properties of W6Mo5Cr4V2 steel.

  11. Low-fat, plant-based diet in multiple sclerosis: A randomized controlled trial.

    Science.gov (United States)

    Yadav, Vijayshree; Marracci, Gail; Kim, Edward; Spain, Rebecca; Cameron, Michelle; Overs, Shannon; Riddehough, Andrew; Li, David K B; McDougall, John; Lovera, Jesus; Murchison, Charles; Bourdette, Dennis

    2016-09-01

    The role that dietary interventions can play in multiple sclerosis (MS) management is of huge interest amongst patients and researchers but data evaluating this is limited. Possible effects of a very-low-fat, plant-based dietary intervention on MS related progression and disease activity as measured by brain imaging and MS related symptoms have not been evaluated in a randomized-controlled trial. Despite use of disease modifying therapies (DMT), poor quality of life (QOL) in MS patients can be a significant problem with fatigue being one of the common disabling symptoms. Effective treatment options for fatigue remain limited. Emerging evidence suggests diet and vascular risk factors including obesity and hyperlipidemia may influence MS disease progression and improve QOL. To evaluate adherence, safety and effects of a very-low-fat, plant-based diet (Diet) on brain MRI, clinical [MS relapses and disability, body mass index (BMI)] and metabolic (blood lipids and insulin) outcomes, QOL [Short Form-36 (SF-36)], and fatigue [Fatigue Severity Scale (FSS) and Modified Fatigue Impact Scale (MFIS)], in relapsing-remitting MS (RRMS). This was a randomized-controlled, assessor-blinded, one-year long study with 61 participants assigned to either Diet (N=32) or wait-listed (Control, N=29) group. The mean age (years) [Control-40.9±8.48; Diet-40.8±8.86] and the mean disease duration (years) [Control -5.3±3.86; Diet-5.33±3.63] were comparable between the two groups. There was a slight difference between the two study groups in the baseline mean expanded disability status scale (EDSS) score [Control-2.22±0.90; Diet-2.72±1.05]. Eight subjects withdrew (Diet, N=6; Control, N=2). Adherence to the study diet based on monthly Food Frequency Questionnaire (FFQ) was excellent with the diet group showing significant difference in the total fat caloric intake compared to the control group [total fat intake/total calories averaged ~15% (Diet) versus ~40% (Control)]. The two groups

  12. Carbohydrate restriction has a more favorable impact on the metabolic syndrome than a low fat diet.

    Science.gov (United States)

    Volek, Jeff S; Phinney, Stephen D; Forsythe, Cassandra E; Quann, Erin E; Wood, Richard J; Puglisi, Michael J; Kraemer, William J; Bibus, Doug M; Fernandez, Maria Luz; Feinman, Richard D

    2009-04-01

    We recently proposed that the biological markers improved by carbohydrate restriction were precisely those that define the metabolic syndrome (MetS), and that the common thread was regulation of insulin as a control element. We specifically tested the idea with a 12-week study comparing two hypocaloric diets (approximately 1,500 kcal): a carbohydrate-restricted diet (CRD) (%carbohydrate:fat:protein = 12:59:28) and a low-fat diet (LFD) (56:24:20) in 40 subjects with atherogenic dyslipidemia. Both interventions led to improvements in several metabolic markers, but subjects following the CRD had consistently reduced glucose (-12%) and insulin (-50%) concentrations, insulin sensitivity (-55%), weight loss (-10%), decreased adiposity (-14%), and more favorable triacylglycerol (TAG) (-51%), HDL-C (13%) and total cholesterol/HDL-C ratio (-14%) responses. In addition to these markers for MetS, the CRD subjects showed more favorable responses to alternative indicators of cardiovascular risk: postprandial lipemia (-47%), the Apo B/Apo A-1 ratio (-16%), and LDL particle distribution. Despite a threefold higher intake of dietary saturated fat during the CRD, saturated fatty acids in TAG and cholesteryl ester were significantly decreased, as was palmitoleic acid (16:1n-7), an endogenous marker of lipogenesis, compared to subjects consuming the LFD. Serum retinol binding protein 4 has been linked to insulin-resistant states, and only the CRD decreased this marker (-20%). The findings provide support for unifying the disparate markers of MetS and for the proposed intimate connection with dietary carbohydrate. The results support the use of dietary carbohydrate restriction as an effective approach to improve features of MetS and cardiovascular risk.

  13. An unusual chain constructed from heteropolyanions and isopolyanions: [{Cu(2,2'-bipy)} 6(Mo 6O 22)][SiMo 12O 40

    Science.gov (United States)

    Zhang, Chun-Jing; Zhang, Chun-Hua; Pang, Hai-Jun; Wang, Da-Peng; Kong, Qing-Jiao; Yang, Xiao-Dan; Yao, Feng; Tang, Qun; Wang, Hui-Yuan; Chen, Ya-Guang

    2010-02-01

    A new compound based on transition metal complexes modified heteropolyanions and isopolyanions: [{Cu(2,2'-bipy)} 6(Mo 6O 22)][SiMo 12O 40] ( 1) (2,2'-bipy = 2,2'-bipyridine), has been hydrothermally synthesized and characterized by elemental analysis, IR, TG and single-crystal X-ray diffraction. In compound 1, each of the [Mo 6O 22] 8- clusters is surrounded by six {Cu(2,2'-bipy)} 2+ fragments forming [{Cu(2,2'-bipy)} 6(Mo 6O 22)] 4+ cations which further alternately link the [SiMo 12O 40] 4- anions to result in an unusual 1D chain.

  14. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.

    Science.gov (United States)

    Akalin, A S; Erişir, D

    2008-05-01

    The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in low-fat ice cream stored at -18 degrees C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage (P ice cream containing inulin (P ice cream mix (P ice cream with oligofructose during storage.

  15. Effect of a low-fat, high-carbohydrate dietary intervention on change in mammographic density over menopause.

    Science.gov (United States)

    Martin, Lisa J; Greenberg, Carolyn V; Kriukov, Valentina; Minkin, Salomon; Jenkins, David J A; Yaffe, Martin; Hislop, Gregory; Boyd, Norman F

    2009-01-01

    We have previously shown that a low-fat dietary intervention for 2 years in women with extensive mammographic density decreased mammographic density to a greater extent than in the control group. Post-hoc analysis indicated that this effect was strongest in women who became postmenopausal during the follow-up period. The purpose of the present study was to determine if this potentially important finding could be confirmed in a new and larger group of subjects with a longer follow-up time. Participants in a low-fat dietary intervention trial who were premenopausal at entry and became postmenopausal during follow-up were examined. Total breast, dense, and non-dense area and percent density were measured in baseline and postmenopause mammograms using a computer-assisted method. Total breast and non dense area increased more in the control group compared to the intervention group (for breast area 2.6 and 0.2 cm(2), respectively; P=0.05, and for non-dense area 10.9 and 8.1 cm(2), respectively; P=0.06). Dense area decreased to a similar degree in both groups (-8.2 and -8.0 cm(2), respectively; P=0.84). Percent density decreased to a slightly greater degree in the control compared to intervention group (-9.4 and -7.8%, respectively, P=0.11). There were no significant differences between study groups after adjustment for weight change. Menopause reduced density to a similar extent in the low-fat diet and control groups. If a low-fat diet reduces breast cancer risk, the effect is unlikely to be through changes in mammographic density at menopause.

  16. A social marketing campaign to promote low-fat milk consumption in an inner-city Latino community.

    Science.gov (United States)

    Wechsler, H; Wernick, S M

    1992-01-01

    The authors proposed the Lowfat Milk Campaign, a multifaceted social marketing campaign to promote the use of low-fat milk in the Washington Heights-Inwood neighborhood of New York City, a low-income, inner-city, Latino community. The campaign was designed for implementation by the Washington Heights-Inwood Health Heart Program, a community-based cardiovascular disease prevention agency. The first phase of the campaign began in November 1990. A followup phase for the period 1991-92 is in progress. The campaign focuses on a clear, relatively easily accomplished behavioral change, a switch by consumers of whole milk to low-fat milk, which may significantly reduce the fat consumption of persons in such a population, particularly children. The campaign strategy featured a mix of traditional health education methods, intensive local information media publicity, and innovative marketing techniques. In addition to increasing consumer demand for low-fat milk, the campaign successfully promoted institutional changes that are expected to facilitate healthy dietary choices in the future by members of the study population. Schools and other institutions that serve milk have been persuaded to begin offering low-fat milk in addition to, or instead of, whole milk. An essential component of campaign strategy was building support from key community organizations and leaders. Significant assistance was provided by the local school district, parents associations, churches, newspapers, radio stations, fraternal organizations, and a coalition of child care agencies. The campaign demonstrates a cost effective and culturally sensitive approach to promoting important cardiovascular health behavior changes by an underserved population.

  17. Solid Solution Nitriding Technology of 15Cr-7.5Mn-2.6Mo Duplex Stainless Steel

    Institute of Scientific and Technical Information of China (English)

    FU Rui-dong; ZHAO Pin; WANG Chun-Yu; QIU Liang; ZHENG Yang-zeng

    2004-01-01

    Solid solution nitriding technologies of 15Cr-7.5Mn-2.6Mo duplex stainless steel were investigated by using of orthogonal tests. The results show that the best technology would be the processes of 1050℃× 2h + 1150℃× 3h +1050℃× 2h + 1150℃× 4h under pure N2 with PN2=0.15MPa. The high nitrogen austenitic case with the depth of1.62mm can be obtained. Orthogonal tests show that the type of atmosphere has the most notable effect on solid solution nitriding process; the pressure in the furnace and the nitriding processes has a notable effect. X-ray diffraction analyses results indicate that the main phases in the cases of the solution-nitrided samples cooled in the furnace are high nitrogen austenite, CrN, Fe3O4 and nitrogen containing ferrite. In the other samples experienced solid solution nitriding and solution treatment the obtained phase in the cases is high nitrogen austenite only. The results show that solid solution nitriding is a process that nitrogen absolutely diffuses in the austenite. The diffusing activation energy in the conditions of PN2 = 0.15MPa and 1050℃~ 1200℃ is 186.6K J/mol.

  18. 高单不饱和脂肪酸型肠内营养剂用于2型糖尿病%High-monounsaturated-fat Formula for Patients with Type 2 Diabetes Receiving Enteral Nutrition Support

    Institute of Scientific and Technical Information of China (English)

    施万英; 徐甲芬; 蔺淑贤; 安丽; 刘莉

    2004-01-01

    目的探讨含高单不饱和脂肪酸的特殊类型肠内营养制剂(Glucerna)对2型糖尿病患者血糖、血脂等方面的影响.方法将60例行肠内营养支持的2型糖尿病患者随机分为对照组和研究组,采用间歇喂饲法,分别经鼻胃管重力滴注两种不同的肠内营养制剂(Nutrison和Glucerna),并于营养支持前、支持后第7、14天测定两组患者的空腹血糖(FBG)、餐后2小时血糖(2hBG)、糖化血红蛋白(GHb)、血清甘油三酯(TG)、胆固醇(TC)和低密度脂蛋白胆固醇(LDL-C)等指标.结果研究结束时,对照组FBG[(7.57±2.12)mmol/L]和2hBG[(10.48±2.36)mmol/L]比研究前略有升高,但差异不显著(P>0.05),GHb[(7.47±1.22)%]无明显改变(P>0.05).研究组FBG和2hBG在营养支持后第7天已出现下降,到研究结束时分别降至(6.41±1.98)mmol/L和(9.20±2.38)mmol/L,明显低于研究前和对照组(P<0.05);GHb[(7.05±0.78)%]与研究前和对照组相比虽有所下降,但差异不显著(P>0.05).整个研究期内两组患者血脂水平无明显变化(P>0.05).结论高单不饱和脂肪酸型肠内营养制剂能够降低2型糖尿病患者的血糖水平,尤其是餐后血糖水平,在临床上比标准配方更适合糖尿病患者.

  19. Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt.

    Science.gov (United States)

    Zhao, L L; Wang, X L; Tian, Q; Mao, X Y

    2016-10-01

    In this study, we investigated the effect of casein (CN) to whey protein (WP) ratios (4:1, 3:1, 2:1, and 1:1) on gelation properties and microstructure of low-fat yogurt made with reconstituted skim milk with or without addition of whey protein concentrate. The rheological properties (storage modulus, G'; yield stress; and yield strain) of the obtained low-fat yogurt were greatly enhanced, the fermentation period was shortened, and the microstructure became more compact with smaller pores as the CN:WP ratio decreased. When CN:WP was 2:1 or 1:1, the obtained yogurt coagulum showed higher G' and greater yield stress, with more compact crosslinking and smaller pores. In addition, the more of skim milk powder was replaced by whey protein concentrate, the more disulfide bonds were formed and the greater the occurrence of hydrophobic interactions during heat treatment, which can improve the rheological properties and microstructure of low-fat yogurt.

  20. A very-low-fat vegan diet increases intake of protective dietary factors and decreases intake of pathogenic dietary factors.

    Science.gov (United States)

    Dewell, Antonella; Weidner, Gerdi; Sumner, Michael D; Chi, Christine S; Ornish, Dean

    2008-02-01

    There is increasing evidence that dietary factors in plant-based diets are important in the prevention of chronic disease. This study examined protective (eg, antioxidant vitamins, carotenoids, and fiber) and pathogenic (eg, saturated fatty acids and cholesterol) dietary factors in a very-low-fat vegan diet. Ninety-three early-stage prostate cancer patients participated in a randomized controlled trial and were assigned to a very-low-fat (10% fat) vegan diet supplemented with soy protein and lifestyle changes or to usual care. Three-day food records were collected at baseline (n=42 intervention, n=43 control) and after 1 year (n=37 in each group). Analyses of changes in dietary intake of macronutrients, vitamins, minerals, carotenoids, and isoflavones from baseline to 1 year showed significantly increased intake of most protective dietary factors (eg, fiber increased from a mean of 31 to 59 g/day, lycopene increased from 8,693 to 34,464 mug/day) and significantly decreased intake of most pathogenic dietary factors (eg, saturated fatty acids decreased from 20 to 5 g/day, cholesterol decreased from 200 to 10 mg/day) in the intervention group compared to controls. These results suggest that a very-low-fat vegan diet can be useful in increasing intake of protective nutrients and phytochemicals and minimizing intake of dietary factors implicated in several chronic diseases.

  1. Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes.

    Science.gov (United States)

    Felfoul, Imène; Bornaz, Salwa; Baccouche, Aroua; Sahli, Ali; Attia, Hamadi

    2015-10-01

    The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72 °C for 3 s, cooled to 35 °C, and added with 0.016 g L(-1) of lactic ferments and 0.30 mL L(-1) of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low-fat control cheeses due to the higher water-binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full-fat cheese showed a significantly higher overall impression score than all low-fat products.

  2. Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

    Directory of Open Access Journals (Sweden)

    Liu Diru

    2016-07-01

    Full Text Available Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5 containing different amounts of fish oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat ( 3.0%, w/w, fat and low-fat (1.5%, w/w; and 1.2%, w/w milk yogurt controls. The majority (~85% of the particle size distribution was in the range of 1106±158 nm. Thermal property analysis indicated PWP was thermally stable between 50°C and 90°C. Yogurts formulated with 12% of PWP4 and 14% of PWP5 demonstrated higher firmness, springiness and adhesiveness (P<0.05, and lower cohesiveness (P<0.05 than the low-fat milk yogurt controls. There was no fat separation and they had less fishy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full- -fat milk yogurt control.

  3. Adherence to low-carbohydrate and low-fat diets in relation to weight loss and cardiovascular risk factors.

    Science.gov (United States)

    Hu, Tian; Yao, Lu; Reynolds, Kristi; Niu, Tianhua; Li, Shengxu; Whelton, Paul K; He, Jiang; Steffen, Lyn M; Bazzano, Lydia A

    2016-03-01

    A low-carbohydrate diet can reduce body weight and some cardiovascular disease (CVD) risk factors more than a low-fat diet, but differential adherence may play a role in these effects. Data were used from 148 adults who participated in a 12-month clinical trial examining the effect of a low-carbohydrate diet (fat diet (fat, fat) on weight and CVD risk factors. We compared attendance at counseling sessions, deviation from nutrient goals, urinary ketone presence, and composite scores representing the overall adherence based on the distribution of these individual indicators between two interventions. Composite scores were similar between the two groups. A one-interquartile-range increase in composite score representing better adherence to a low-carbohydrate diet was associated with 2.2 kg or 2.3 % greater weight loss, 1.1 greater reduction in percent fat mass, and 1.3 greater increase in proportion of lean mass. Indicators of adherence to a low-fat diet was not associated with changes in weight, fat mass or lean mass. Despite comparable adherence between groups, a low-carbohydrate diet was associated with greater reductions in body weight and improvement in body composition, while a low-fat diet was not associated with weight loss.

  4. Randomized controlled trial of the effect of phytosterols-enriched low-fat milk on lipid profile in Chinese

    Science.gov (United States)

    Cheung, Ching-Lung; Ho, Daniel Ka-Chun; Sing, Chor-Wing; Tsoi, Man-Fung; Cheng, Vincent Ka-Fai; Lee, Grace Koon-Yee; Ho, Yuk-Nam; Cheung, Bernard M. Y.

    2017-01-01

    Phytosterols found naturally in plants are known to reduce cholesterol absorption in the gut. The traditional southern Chinese diet typically contains many vegetables and not much meat, and there is high prevalence of lactose intolerance in Chinese; we therefore aimed to test if phytosterols-enriched milk is effective in lowering serum LDL-cholesterol in Chinese. Two hundred and twenty-one participants (41 men and 180 women; age 24–79) without cholesterol-lowering drugs or diabetes mellitus were randomized to daily intake of phytosterols-enriched low-fat milk which contained 1.5 g phytosterols per day (N = 110) or a conventional low-fat milk (N = 111) for three weeks. Fasting bloods were taken before and at the end of the study for the measurement of lipid and glucose profile. Physical examination was also performed. Comparing treatment with control, treatment group had significant decrease in serum LDL-cholesterol level (9.5 ± 2.0%; p < 0.0001). Phytosterols intake also decreased total cholesterol (P < 0.0001) and diastolic blood pressure (P = 0.01). Consumption of a phytosterols-enriched low-fat milk led to a significant fall in LDL-cholesterol, total cholesterol, and diastolic blood pressure in Chinese. This can be recommended as part of a healthy diet for people. (ClinicalTrials.gov identifier: NCT02541201; Date of registration: 26 Aug 2015). PMID:28117400

  5. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.

    Science.gov (United States)

    Yang, Han-Sul; Choi, Sung-Gil; Jeon, Jin-Tae; Park, Gu-Boo; Joo, Seon-Tea

    2007-02-01

    Low fat sausages were prepared with added hydrated oatmeal or tofu as texture-modifying agents at levels of 10%, 15%, and 25% (w/w), respectively. The effects of the type and level of texture-modifying agents on the physical and sensory properties of low fat sausages were investigated. The water-holding capacity in sausage products increased by increasing the hydrated oatmeal level, but no significant differences was observed by the addition of tofu. The higher level of the agents produced a sausage product with less cooking loss and with a softer texture. The moisture absorption measurements suggest that the decrease in hardness of oatmeal-added sausage products may be due to the higher water-retention properties of oatmeal in response to heat treatment, while that of tofu-added sausage products may be associated with a weaker internal structure of tofu than the pork loin. The sensory evaluations indicated that the greatest overall acceptability in a low fat sausage was attained when the hydrated oatmeal or tofu were at their 15% addition level, respectively.

  6. Low-fat dairy products consumption is associated with lower triglyceride concentrations in a Spanish hypertriglyceridemic cohort

    Directory of Open Access Journals (Sweden)

    Jordi Merino

    2013-06-01

    Full Text Available Introduction: The first line of treatment for hypertriglyceridemic (HTG includes a well-balanced diet, although the association of dietary components with triglyceride (TG concentrations in hypertriglyceridemic patients is not fully understood. Objective: To describe the main dietary patterns in a cohort of hypertriglyceridaemic patients and to evaluate the association between dietary components and TG levels. Methods: This multicentre cross-sectional study included subjects (n = 1.394 with HTG (TG > 2.25 mmol/L visiting lipid units affiliated with the Spanish Atherosclerosis Society. A validated 14-item food questionnaire was performed to assess diet. Clinical, anthropometry and biochemical parameters were also obtained. Results: Two dietary patterns were defined a posteriori by cluster analysis. Patients following the "prudent dietary pattern" (predominantly fish, fruits, vegetables, low-fat dairy and legumes had lower TG levels than those with the "western dietary pattern" (predominantly red and processed meat products, alcohol, cakes and pastries and sugar (3.51 ± 2.41 vs. 3.96 ± 3.61 mmol/L, P = 0.002. In a multivariant test, low-fat dairy products (B: -0.089; 95% IC: -16.1, -3.1, P = 0.004 and alcohol intake (B: 0.070; 95% IC: 1.1, 13.1, P = 0.022 were significantly associated with TG concentrations independently of potential confounders. Conclusions: Mediterranean dietary pattern including low-fat dairy products and abstaining from alcohol intake is highly associated with lower TG concentration in hypertriglyceridaemic patients even under lipid-lowering treatment. The reinforcement in nutritional counselling mainly in these food groups should be done and further specifically studies about the direct association of these and other dietary groups should be carried out to the development of more effective nutritional recommendations.

  7. Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.

    Science.gov (United States)

    Sharp, M D; McMahon, D J; Broadbent, J R

    2008-09-01

    This study used Lactobacillus casei 334e, an erythromycin-resistant derivative of ATCC 334, as a model to evaluate viability and acid resistance of probiotic L. casei in low-fat Cheddar cheese and yogurt. Cheese and yogurt were made by standard methods and the probiotic L. casei adjunct was added at approximately 10(7) CFU/g with the starter cultures. Low-fat cheese and yogurt samples were stored at 8 and 2 degrees C, respectively, and numbers of the L. casei adjunct were periodically determined by plating on MRS agar that contained 5 microg/mL of erythromycin. L. casei 334e counts in cheese and yogurt remained at 10(7) CFU/g over 3 mo and 3 wk, respectively, indicating good survival in both products. Acid challenge studies in 8.7 mM phosphoric acid (pH 2) at 37 degrees C showed numbers of L. casei 334e in yogurt dropped from 10(7) CFU/g to less than 10(1) CFU/g after 30 min, while counts in cheese samples dropped from 10(7) CFU/g to about 10(5) after 30 min, and remained near 10(4) CFU/g after 120 min. As a whole, these data showed that low-fat Cheddar cheese is a viable delivery food for probiotic L. casei because it allowed for good survival during storage and helped protect cells against the very low pH that will be encountered during stomach transit.

  8. Development of hepatocellular cancer induced by long term low fat-high carbohydrate diet in a NAFLD/NASH mouse model.

    Science.gov (United States)

    Tessitore, Alessandra; Mastroiaco, Valentina; Vetuschi, Antonella; Sferra, Roberta; Pompili, Simona; Cicciarelli, Germana; Barnabei, Remo; Capece, Daria; Zazzeroni, Francesca; Capalbo, Carlo; Alesse, Edoardo

    2017-08-08

    Nonalcoholic fatty liver disease (NAFLD) is a common chronic liver disease. It can progress to nonalcoholic steatohepatitis (NASH) and, in a percentage of cases, to hepatocarcinogenesis. The strong incidence in western countries of obesity and metabolic syndrome, whose NAFLD is the hepatic expression, is thought to be correlated to consumption of diets characterized by processed food and sweet beverages. Previous studies described high-fat diet-induced liver tumors. Conversely, the involvement of low-fat/high-carbohydrate diet in the progression of liver disease or cancer initiation has not been described yet. Here we show for the first time hepatic cancer formation in low-fat/high-carbohydrate diet fed NAFLD/NASH mouse model. Animals were long term high-fat, low-fat/high-carbohydrate or standard diet fed. We observed progressive liver damage in low-fat/high-carbohydrate and high-fat animals after 12 and, more, 18 months. Tumors were detected in 20% and 50% of high-fat diet fed mice after 12 and 18 months and, interestingly, in 30% of low-fat/high-carbohydrate fed animals after 18 months. No tumors were detected in standard diet fed mice. Global increase of hepatic interleukin-1β, interleukin-6, tumor necrosis factor-α and hepatocyte growth factor was detected in low-fat/high-carbohydrate and high-fat with respect to standard diet fed mice as well as in tumor with respect to non-tumor bearing mice. A panel of 15 microRNAs was analyzed: some of them revealed differential expression in low-fat/high-carbohydrate with respect to high-fat diet fed groups and in tumors. Data here shown provide the first evidence of the involvement of low-fat/high-carbohydrate diet in hepatic damage leading to tumorigenesis.

  9. Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.

    Science.gov (United States)

    Chauhan, J M; Lim, S-Y; Powers, J R; Ross, C F; Clark, S

    2010-04-01

    The purpose of this study was to examine flavor binding of high hydrostatic pressure (HHP)-treated whey protein concentrate (WPC) in a real food system. Fresh Washington State University (WSU, Pullman) WPC, produced by ultrafiltration of separated Cheddar cheese whey, was treated at 300 MPa for 15 min. Commercial WPC 35 powder was reconstituted to equivalent total solids as WSU WPC (8.23%). Six batches of low-fat ice cream were produced: A) HHP-treated WSU WPC without diacetyl; B) and E) WSU WPC with 2 mg/L of diacetyl added before HHP; C) WSU WPC with 2 mg/L of diacetyl added after HHP; D) untreated WSU WPC with 2 mg/L of diacetyl; and F) untreated commercial WPC 35 with 2 mg/L of diacetyl. The solution of WSU WPC or commercial WPC 35 contributed 10% to the mix formulation. Ice creams were produced by using standard ice cream ingredients and processes. Low-fat ice creams containing HHP-treated WSU WPC and untreated WSU WPC were analyzed using headspace-solid phase microextraction-gas chromatography. Sensory evaluation by balanced reference duo-trio test was carried out using 50 untrained panelists in 2 sessions on 2 different days. The headspace-solid phase microextraction-gas chromatography analysis revealed that ice cream containing HHP-treated WSU WPC had almost 3 times the concentration of diacetyl compared with ice cream containing untreated WSU WPC at d 1 of storage. However, diacetyl was not detected in ice creams after 14 d of storage. Eighty percent of panelists were able to distinguish between low-fat ice creams containing untreated WSU WPC with and without diacetyl, confirming panelists' ability to detect diacetyl. However, panelists were not able to distinguish between low-fat ice creams containing untreated and HHP-treated WSU WPC with diacetyl. These results show that WPC diacetyl-binding properties were not enhanced by 300-MPa HHP treatment for 15 min, indicating that HHP may not be suitable for such applications.

  10. Factors associated with choice of a low-fat or low-carbohydrate diet during a behavioral weight loss intervention.

    Science.gov (United States)

    McVay, Megan A; Voils, Corrine I; Coffman, Cynthia J; Geiselman, Paula J; Kolotkin, Ronette L; Mayer, Stephanie B; Smith, Valerie A; Gaillard, Leslie; Turner, Marsha J; Yancy, William S

    2014-12-01

    Individuals undertaking a weight loss effort have a choice among proven dietary approaches. Factors contributing to choice of either a low-fat/low-calorie diet or a low-carbohydrate diet, two of the most studied and popular dietary approaches, are unknown. The current study used data from participants randomized to the 'choice' arm of a trial examining whether being able to choose a diet regimen yields higher weight loss than being randomly assigned to a diet. At study entry, participants attended a group session during which they were provided tailored feedback indicating which diet was most consistent with their food preferences using the Geiselman Food Preference Questionnaire (FPQ), information about both diets, and example meals for each diet. One week later, they indicated which diet they chose to follow during the 48-week study, with the option of switching diets after 12 weeks. Of 105 choice arm participants, 44 (42%) chose the low-fat/low-calorie diet and 61 (58%) chose the low-carbohydrate diet. In bivariate analyses, diet choice was not associated with age, race, sex, education, BMI, or diabetes (all p > 0.05). Low-carbohydrate diet choice was associated with baseline higher percent fat intake (p = 0.007), lower percent carbohydrate intake (p = 0.02), and food preferences consistent with a low-carbohydrate diet according to FPQ (p diet preference was associated with diet choice (p = 0.001). Reported reasons for diet choice were generally similar for those choosing either diet; however, concerns about negative health effects of the unselected diet was rated as more influential among participants selecting the low-fat diet. Only three low-carbohydrate and two low-fat diet participants switched diets at 12 weeks. Results suggest that when provided a choice between two popular weight loss dietary approaches, an individual's selection is likely influenced by baseline dietary intake pattern, and especially by his or her dietary preferences

  11. Successful treatment of plastic bronchitis with low fat diet and subsequent thoracic duct ligation in child with fontan physiology.

    Science.gov (United States)

    Parikh, K; Witte, M H; Samson, R; Teodori, M; Carpenter, J B; Lowe, M C; Morgan, W; Hardin, C; Brown, M; Naughton, Y; Sinha, S; Barber, B J

    2012-06-01

    Plastic bronchitis is a rare condition characterized by the formation and expectoration of long, branching bronchial casts that develop in the tracheobronchial tree and cause airway obstruction. Plastic bronchitis has become increasingly recognized as a feared complication of the Fontan operation with a mortality of up to 50%. We report an 11 year old boy who developed severe plastic bronchitis following Fontan repair and the successful long-term control of cast formation utilizing a low-fat diet and subsequent thoracic duct ligation.

  12. Is less always more? The effects of low-fat labeling and caloric information on food intake, calorie estimates, taste preference, and health attributions.

    Science.gov (United States)

    Ebneter, Daria S; Latner, Janet D; Nigg, Claudio R

    2013-09-01

    The present study examined whether low-fat labeling and caloric information affect food intake, calorie estimates, taste preference, and health perceptions. Participants included 175 female undergraduate students who were randomly assigned to one of four experimental conditions. A 2×2 between subjects factorial design was used in which the fat content label and caloric information of chocolate candy was manipulated. The differences in food intake across conditions did not reach statistical significance. However, participants significantly underestimated the calorie content of low-fat-labeled candy. Participants also rated low-fat-labeled candy as significantly better tasting when they had caloric information available. Participants endorsed more positive health attributions for low-fat-labeled candy than for regular-labeled candy, independent of caloric information. The inclusion of eating attitudes and behaviors as covariates did not alter the results. The study findings may be related to the "health halo" associated with low-fat foods and add to the research base by examining the interaction between low-fat and calorie labeling.

  13. Ion release and surface oxide composition of AISI 316L, Co–28Cr–6Mo, and Ti–6Al–4V alloys immersed in human serum albumin solutions

    Energy Technology Data Exchange (ETDEWEB)

    Karimi, Shima, E-mail: shimak80@gmail.com; Alfantazi, Akram M.

    2014-07-01

    The long-term weight loss, ion release, and surface composition of 316L, Co–28Cr–6Mo and Ti–6Al–4V alloys were investigated in a simulated body environment. The samples were immersed in phosphate-buffered saline (PBS) solutions with various human serum albumin (HSA) concentrations for 8, 14, and 22 weeks. The specimens initially lost weight up to 14 weeks and then slightly gained weight. The analysis of the released ions was performed by induced coupled plasma-optical emission spectrometer (ICP-OES). The results revealed that the precipitation of the dissolved Fe and Co could cause the weight gain of the 316L and Co–28Cr–6Mo alloys. The surface chemistry of the specimens was determined by X-ray photoelectron spectroscopy (XPS). The XPS analysis of Co–28Cr–6Mo alloy showed that the interaction of Mo with HSA is different from Mo with bovine serum albumin (BSA). This was also observed for Na adsorption into the oxide layer of Ti–6Al–4V alloy in the presence of HSA and BSA. - Highlights: • Long-term study of weight loss, ion release, and surface composition in HSA solution • Comparison between HSA and BSA as protein simulators in PBS solutions • The most ions released from 316L and Co–28Cr–6Mo were Fe and Co. • The oxide composition of 316L contained Fe{sub 2}O{sub 3}, MoO{sub 2}, and MoO{sub 3} in only HSA solutions.

  14. Ion release and surface oxide composition of AISI 316L, Co-28Cr-6Mo, and Ti-6Al-4V alloys immersed in human serum albumin solutions.

    Science.gov (United States)

    Karimi, Shima; Alfantazi, Akram M

    2014-07-01

    The long-term weight loss, ion release, and surface composition of 316L, Co-28Cr-6Mo and Ti-6Al-4V alloys were investigated in a simulated body environment. The samples were immersed in phosphate-buffered saline (PBS) solutions with various human serum albumin (HSA) concentrations for 8, 14, and 22 weeks. The specimens initially lost weight up to 14 weeks and then slightly gained weight. The analysis of the released ions was performed by induced coupled plasma-optical emission spectrometer (ICP-OES). The results revealed that the precipitation of the dissolved Fe and Co could cause the weight gain of the 316L and Co-28Cr-6Mo alloys. The surface chemistry of the specimens was determined by X-ray photoelectron spectroscopy (XPS). The XPS analysis of Co-28Cr-6Mo alloy showed that the interaction of Mo with HSA is different from Mo with bovine serum albumin (BSA). This was also observed for Na adsorption into the oxide layer of Ti-6Al-4V alloy in the presence of HSA and BSA.

  15. Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.

    Science.gov (United States)

    Marchetti, L; Andrés, S C; Califano, A N

    2014-03-01

    Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with pre-emulsified fish oil with good nutritional quality and similar characteristics than traditional ones. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Changes in lipoprotein(a), oxidized phospholipids, and LDL subclasses with a low-fat high-carbohydrate diet.

    Science.gov (United States)

    Faghihnia, Nastaran; Tsimikas, Sotirios; Miller, Elizabeth R; Witztum, Joseph L; Krauss, Ronald M

    2010-11-01

    Low-fat diets have been shown to increase plasma concentrations of lipoprotein(a) [Lp(a)], a preferential lipoprotein carrier of oxidized phospholipids (OxPLs) in plasma, as well as small dense LDL particles. We sought to determine whether increases in plasma Lp(a) induced by a low-fat high-carbohydrate (LFHC) diet are related to changes in OxPL and LDL subclasses. We studied 63 healthy subjects after 4 weeks of consuming, in random order, a high-fat low-carbohydrate (HFLC) diet and a LFHC diet. Plasma concentrations of Lp(a) (P diet compared with the HFLC diet whereas LDL peak particle size was significantly smaller (P Diet-induced changes in Lp(a) were strongly correlated with changes in OxPL/apoB (P diet were also correlated with decreases in medium LDL particles (P diet is associated with increases in OxPLs and with changes in LDL subclass distribution that may reflect altered metabolism of Lp(a) particles.

  17. A high-fiber, low-fat diet improves periodontal disease markers in high-risk subjects: a pilot study.

    Science.gov (United States)

    Kondo, Keiko; Ishikado, Atsushi; Morino, Katsutaro; Nishio, Yoshihiko; Ugi, Satoshi; Kajiwara, Sadae; Kurihara, Mika; Iwakawa, Hiromi; Nakao, Keiko; Uesaki, Syoko; Shigeta, Yasutami; Imanaka, Hiromichi; Yoshizaki, Takeshi; Sekine, Osamu; Makino, Taketoshi; Maegawa, Hiroshi; King, George L; Kashiwagi, Atsunori

    2014-06-01

    Periodontal disease is related to aging, smoking habits, diabetes mellitus, and systemic inflammation. However, there remains limited evidence about causality from intervention studies. An effective diet for prevention of periodontal disease has not been well established. The current study was an intervention study examining the effects of a high-fiber, low-fat diet on periodontal disease markers in high-risk subjects. Forty-seven volunteers were interviewed for recruitment into the study. Twenty-one volunteers with a body mass index of at least 25.0 kg/m(2) or with impaired glucose tolerance were enrolled in the study. After a 2- to 3-week run-in period, subjects were provided with a test meal consisting of high fiber and low fat (30 kcal/kg of ideal body weight) 3 times a day for 8 weeks and followed by a regular diet for 24 weeks. Four hundred twenty-five teeth from 17 subjects were analyzed. Periodontal disease markers assessed as probing depth (2.28 vs 2.21 vs 2.13 mm; P diet for 8 weeks effectively improved periodontal disease markers as well as metabolic profiles, at least in part, by effects other than the reduction of total energy intake.

  18. Effects of a low-fat vegan diet and a Step II diet on macro- and micronutrient intakes in overweight postmenopausal women.

    Science.gov (United States)

    Turner-McGrievy, Gabrielle M; Barnard, Neal D; Scialli, Anthony R; Lanou, Amy J

    2004-09-01

    This study investigated the nutrient intake of overweight postmenopausal women assigned to a low-fat vegan diet or a Step II diet. Fifty-nine overweight (body mass index, 26 to 44 kg/m2) postmenopausal women were randomly assigned to a self-selected low-fat vegan or a National Cholesterol Education Program Step II diet in a 14-wk controlled trial on weight loss and metabolism. Nutrient intake, which was measured per 1000 kcal, was the main outcome measure. Statistical analyses included within-group and between-group t tests examining changes associated with each diet. Consumption of a low-fat vegan diet was associated with greater decreases in fat, saturated fat, protein, and cholesterol intakes and greater increases in carbohydrate, fiber, beta-carotene, and total vitamin A intakes than was a Step II diet. The low-fat vegan group also increased thiamin, vitamin B6, and magnesium intakes more than the Step II group, and both groups increased folic acid, vitamin C, and potassium intakes. If considering only food sources of micronutrients, the low-fat vegan group decreased vitamin D, vitamin B12, calcium, selenium, phosphorous, and zinc intakes compared with baseline. However, with incidental supplements included, decreases were evident only in phosphorous and selenium intakes. No micronutrient decreases were found in the Step II group. Individuals on a low-fat vegan or Step II diet should take steps to meet the recommended intakes of vitamin D, vitamin K, folic acid, calcium, magnesium, and zinc. Individuals on a low-fat vegan diet should also ensure adequate intakes of vitamin B12, phosphorous, and selenium.

  19. Development of Low-fat Hazelnut Protein Beverage%低脂榛仁蛋白饮料的研制

    Institute of Scientific and Technical Information of China (English)

    孙凯峰; 胡伟

    2016-01-01

    Objective] Using protein in hazelnut meal to develop low-fat hazelnut protein beverage, the aim was to improve utilization rate of ha-zelnut.[Method] With hazelnut meal as main raw material, dried skimmed milk, sugar as auxiliary materials, low-fat hazelnut protein beverage was produced.Through single factor experiment and orthogonal test, the product formula was optimized.[Result] By the sensory evaluation, it was defined that the optimum conditions were:hazelnut powder 11.00%, defatted milk powder 4.00%, sugar 4.00%, SE 0.07%.The opti-mum composite stabilizer was composed of XG and CMC-Na with a ratio of 2∶1, the total amount of that was 0.09%( m/V) .Under the above conditions, the beverage color was milky white with uniform state.[Conclusion] The obtained low-fat hazelnut protein beverage has unique aroma and moderate sweetness, the sensory evaluation is high and the market prospect is good.%[目的]利用榛仁粕中的蛋白质加工低脂榛仁蛋白饮料,提高榛子的利用率。[方法]以榛仁粕为主要原料,脱脂奶粉、白砂糖等为辅料,制成低脂榛仁蛋白饮料。通过单因素和正交试验,优化产品配方。[结果]通过感官评定最终确定低脂榛仁蛋白饮料在榛仁粕11.00%、白砂糖4.00%、脱脂奶粉4.00%、蔗糖酯0.07%、最佳稳定剂黄原胶与CMC-Na质量比2∶1、总用量0.09%(m/V)条件下,饮品色泽呈乳白色,状态均匀。[结论]制得的低脂榛仁蛋白饮料具有榛仁独特的香气并且甜度适中,感官评价较高,市场前景较好。

  20. Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages.

    Science.gov (United States)

    Liaros, N G; Katsanidis, E; Bloukas, J G

    2009-12-01

    The effect of vacuum ripening of low-fat fermented sausages packaged in films with different permeabilities on their microbiological, physicochemical and sensorial characteristics was studied. High-fat control sausages were produced with 30% initial fat and low-fat sausages with 10% initial fat. The low-fat sausages were separated into: (a) non-packaged (control) and (b) packaged under vacuum on 7th, 12th and 17th day of processing, remaining under vacuum during the ripening period for 21, 16 and 11days, respectively, in three different oxygen (100, 38 and⩽5cm(3)/m(2)/24h/1atm) and water vapour (4.5, sausages, increased (p0.05) on the redness, compared to the control sausages. Packaging low-fat fermented sausages under vacuum for the last 11days of ripening in packaging film with high permeability increased (p0.05) hardness and overall acceptability as the high-fat control sausages. A ripening time of 11days and the medium packaging film permeability were the most appropriate conditions for the vacuum packaging of low-fat fermented sausages.

  1. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

    Directory of Open Access Journals (Sweden)

    Akhilesh K. Verma

    2015-02-01

    Full Text Available The present study was conducted to investigate the efficacy of sweet potato powder (SPP and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1, 1.0/9.0% (T-2, and 1.5/8.5% (T-3 were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw, proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05 in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05 higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

  2. Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

    Directory of Open Access Journals (Sweden)

    Eneide Taumaturgo Macambira Braga FERNANDES

    2016-01-01

    Full Text Available Abstract This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat açaí pulp were evaluated and compared with those of nectar prepared with full-fat açaí pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat açaí and cupuaçu nectar were evaluated for 6 months of storage at 25°C in the absence of light. The use of low-fat açaí pulp resulted in nectars with good overall acceptance, but with lower scores for color acceptance than those of the full-fat nectar. The low-fat nectar remained stable with respect to acidity, pH, and soluble solid content during storage for up to 180 days. However, there was degradation of anthocyanins, which had a negative impact on the product color and sensory acceptance over time. Under the conditions evaluated, the estimated product shelf life is up to 120 days.

  3. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

    Science.gov (United States)

    Turp, Gulen Yildiz

    2016-11-01

    The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese.

    Science.gov (United States)

    Rashidinejad, Ali; Birch, E John; Sun-Waterhouse, Dongxiao; Everett, David W

    2014-08-01

    The encapsulation of green tea catechin and epigallocatechin gallate (EGCG) in soy lecithin liposomes was examined at four concentrations (0%, 0.125%, 0.25% and 0.5% w/v), and inclusion in cheese at 0% and 0.25% w/v. The empty capsules had a mean diameter of 133nm and significantly (pEGCG. Electron microscopy revealed the lamellae and central core of the liposomes. Addition of antioxidants gave a significant (p70%) and yield (∼80%) were achieved from the incorporation of catechin or EGCG inside the liposome structure. Addition of either antioxidant increased the liposome phase transition temperature (>50°C). Nanocapsules containing these antioxidants were effectively retained within a low-fat hard cheese, presenting a simple and effective delivery vesicle for antioxidants. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Variation in the FGFR2 gene and the effect of a low-fat dietary pattern on invasive breast cancer.

    Science.gov (United States)

    Prentice, Ross L; Huang, Ying; Hinds, David A; Peters, Ulrike; Cox, David R; Beilharz, Erica; Chlebowski, Rowan T; Rossouw, Jacques E; Caan, Bette; Ballinger, Dennis G

    2010-01-01

    The Women's Health Initiative dietary modification (DM) trial provided suggestive evidence of a benefit of a low-fat dietary pattern on breast cancer risk, with stronger evidence among women whose baseline diet was high in fat. Single nucleotide polymorphisms (SNP) in the FGFR2 gene relate strongly to breast cancer risk and could influence intervention effects. All 48,835 trial participants were postmenopausal and ages 50 to 79 years at enrollment (1993-1998). We interrogated eight SNPs in intron 2 of the FGFR2 gene for 1,676 women who developed breast cancer during trial follow-up (1993-2005). Case-only analyses were used to estimate odds ratios for the DM intervention in relation to SNP genotype. Odds ratios for the DM intervention did not vary significantly with the genotype for any of the eight FGFR2 SNPs (P > or = 0.18). However, odds ratios varied (P or =36.8%). This variation is most evident for SNP rs3750817, with odds ratios for the DM intervention at 0, 1, and 2 minor SNP alleles of 1.06 [95% confidence intervals (95% CI), 0.80-1.41], 0.53 (95% CI, 0.38-0.74), and 0.62 (95% CI, 0.33-1.15). The nominal significance level for this interaction is P = 0.005, and P = 0.03 following multiple testing adjustment, with most evidence deriving from hormone receptor-positive tumors. Invasive breast cancer odds ratios for a low-fat dietary pattern, among women whose usual diets are high in fat, seem to vary with SNP rs3750817 in the FGFR2 gene.

  6. Effect of Safflower Oil on Concentration of Conjugated Linoleic Acid of Kefir Prepared by Low-fat Milk.

    Science.gov (United States)

    Farsad-Naeimi, Alireza; Imani, Saeid; Arefhosseini, Seyed R; Alizadeh, Mohammad

    2015-01-01

    Conjugated linoleic acid (CLA) is a special fatty acid in dairy products with unique antioxidant and anti-cancerous effects. Kefir, a milk product, comprises normalized homogenized cow's milk, the fructose and lactulose syrup as well as a symbiotic starter which has improved probiotic characteristics. The study was aimed to discuss patents and to examine the effect of different safflower oil concentrations on CLA content of the kefir drink prepared by low-fat milk. Safflower oil was added at 0.1, 0.3 and 0.5% (V/V) to low-fat cow's milk and six formulations of kefir samples were prepared. The CLA content of the kefir products was measured at pH=6.0 and pH=6.8 by gas chromatography. Acid and bile tolerance of bacterial microenvironment in the products were also determined. Substitution of natural fat content of milk with safflower oil resulted in proportional increase in the CLA contents of kefir in a dose dependent manner. The highest concentration of CLA was found under 0.5% (V/V) of safflower oil at pH 6.0 and temperature of 37 °C. Adding the Safflower oil into milk used for kefir production, increased CLA content from 0.123 (g/100 g) in pure safflower free samples to 0.322 (g/100 g) in samples with 0.5% (V/V) of safflower oil. The current study revealed that substitution of safflower oil with natural fat of cow's milk may help the production of kefir samples with remarkable increase in CLA content of final product.

  7. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.

    Science.gov (United States)

    Ramchandran, L; Shah, N P

    2009-03-01

    The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-I converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4 degrees C for 28 d. The use of an EPS-producing strain of S. thermophilus did not have influence on pH, lactic acid content, or the angiotensin-I converting enzyme-inhibition activity of low-fat yogurt. However, EPS showed a protective effect on the survival of Lactobacillus delbrueckii ssp. bulgaricus. Presence of EPS reduced the firmness, spontaneous whey separation, yield stress, and hysteresis loop area but not the consistency and flow behavior index of low-fat yogurt.

  8. Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat products.

    Science.gov (United States)

    Linforth, Rob S T; Blissett, Annie; Taylor, Andrew J

    2005-09-07

    The maximum intensity of flavor release increased as the weight of food introduced into the mouth (the bolus) was increased for a range of different foods. The relationship was not directly proportional (1:1) but followed a power law function. Low-fat (foods showed a different relationship than high-fat (> or = 5 g/100 g) foods, but all low-fat and all high-fat foods were broadly similar irrespective of food type or flavor molecule chemistry. For low-fat foods the intensity of flavor release increased with increasing bolus weight to a greater extent than high-fat foods. This may be associated with the capacity of fat to selectively adhere to the surfaces of the oral cavity, thereby changing the effective surface area for the release of lipophilic flavors.

  9. The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product

    OpenAIRE

    Kenawi M.A.; Abdelsalam R.R.; El-Sherif S.A.

    2009-01-01

    The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample contain...

  10. Low-fat, high-carbohydrate parenteral nutrition (PN) may potentially reverse liver disease in long-term PN-dependent infants

    DEFF Research Database (Denmark)

    Jakobsen, Marianne Skytte; Jørgensen, Marianne Hørby; Husby, Steffen

    2015-01-01

    , which prevents and reverses PNAC in adults, could do the same in infants. This regimen could potentially avoid the problem of diminished energy input after removing nutritional lipids. METHODS: Infants developing PNAC over a 2-year period were started on a low-fat PN regimen with calories primarily from......INTRODUCTION: Parenteral nutrition-associated cholestasis (PNAC) is a complication of long-term parenteral nutrition (PN). Removal of lipids may reverse PNAC but compromises the energy to ensure infant growth. The purpose of this study was to test whether a low-fat, high-carbohydrate PN regimen...

  11. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil.

    Science.gov (United States)

    Koutsopoulos, D A; Koutsimanis, G E; Bloukas, J G

    2008-05-01

    Eight low-fat fermented sausages were produced with partial replacement of pork backfat with olive oil. The total fat content of the sausages was 10% of which 8% was animal fat and 2% was olive oil. The sausages were produced with two types of carrageenan (ι- and κ-) in four levels (0%, 1%, 2% and 3%). ι-Carrageenan had a better effect (psausages, as well as, on sensory attributes. Low-fat fermented sausages with κ-carrageenan had the same (p>0.05) firmness as high-fat commercial sausages (control). The carrageenan level of 3% negatively affected the firmness of the sausages. In a 2nd experiment, a high-fat control (30% total fat) and three low-fat fermented sausages (10% total fat) with olive oil were produced with three levels of ι-carrageenan (0%, 1% and 2%). Low-fat sausages were vacuum packed for the last two weeks of ripening. ι-Carrageenan added at levels up to 2% had a positive effect (pfermented sausages. The application of vacuum packaging over last two weeks of ripening improved the physicochemical and microbiological characteristics of the sausages and resulted in sensory attributes equal to or better than the high-fat controls.

  12. Measures of self-efficacy and norms for low-fat milk consumption are reliable and related to beverage consumption among 5th graders at school lunch

    Science.gov (United States)

    The objective was to determine the reliability and validity of scales measuring low-fat milk consumption self-efficacy and norms during school lunch among a cohort of 5th graders. Two hundred seventy-five students completed lunch food records and a psychosocial questionnaire measuring self-efficacy ...

  13. 脂肪替代品在低脂肉制品中的研究进展%Research progress in fat replacement of low fat meat production

    Institute of Scientific and Technical Information of China (English)

    王强; 周雅琳; 赵欣; 邹妍; 陶兵兵; 赵国华

    2013-01-01

    Due to decreased fat intake and prevented slow disease,low-fat meat production became hot topics which attracted by increasing researchers in recent years.In this article,on the basis of studies of low fat meat production,the lasted progress in constituents,texture characteristic,antioxidatant stability and sensory quality of low fat sausage added three type fat replacements was reviewed.Meanwhile,referential formations and its future prospect in the low fat meat production were provided in this work.%由于低脂肉制品可有效降低脂肪的摄入,且能预防高脂膳食所引起的各种慢性疾病,相关研究领域逐渐成为近年来的研究热点.本文基于国内外低脂肉制品的发展现状,从脂肪替代物、脂肪模拟物和复合型脂肪替代物三个方面综述了各自对低脂肉制品组成成分、组织结构、抗氧化性及感官评价等指标影响的最新研究进展,并就肉制品中脂肪替代物的发展方向进行了展望.

  14. Change in food cravings, food preferences, and appetite during a low-carbohydrate and low-fat diet.

    Science.gov (United States)

    Martin, Corby K; Rosenbaum, Diane; Han, Hongmei; Geiselman, Paula J; Wyatt, Holly R; Hill, James O; Brill, Carrie; Bailer, Brooke; Miller, Bernard V; Stein, Rick; Klein, Sam; Foster, Gary D

    2011-10-01

    The study objective was to evaluate the effect of prescribing a low-carbohydrate diet (LCD) and a low-fat diet (LFD) on food cravings, food preferences, and appetite. Obese adults were randomly assigned to a LCD (n = 134) or a LFD (n = 136) for 2 years. Cravings for specific types of foods (sweets, high-fats, fast-food fats, and carbohydrates/starches); preferences for high-sugar, high-carbohydrate, and low-carbohydrate/high-protein foods; and appetite were measured during the trial and evaluated during this secondary analysis of trial data. Differences between the LCD and LFD on change in outcome variables were examined with mixed linear models. Compared to the LFD, the LCD had significantly larger decreases in cravings for carbohydrates/starches and preferences for high-carbohydrate and high-sugar foods. The LCD group reported being less bothered by hunger compared to the LFD group. Compared to the LCD group, the LFD group had significantly larger decreases in cravings for high-fat foods and preference for low-carbohydrate/high-protein foods. Men had larger decreases in appetite ratings compared to women. Prescription of diets that promoted restriction of specific types of foods resulted in decreased cravings and preferences for the foods that were targeted for restriction. The results also indicate that the LCD group was less bothered by hunger compared to the LFD group and that men had larger reductions in appetite compared to women.

  15. Cholestasis and hypercholesterolemia in SCD1-deficient mice fed a low-fat, high-carbohydrate diet.

    Science.gov (United States)

    Flowers, Matthew T; Groen, Albert K; Oler, Angie Tebon; Keller, Mark P; Choi, Younjeong; Schueler, Kathryn L; Richards, Oliver C; Lan, Hong; Miyazaki, Makoto; Kuipers, Folkert; Kendziorski, Christina M; Ntambi, James M; Attie, Alan D

    2006-12-01

    Stearoyl-coenzyme A desaturase 1-deficient (SCD1(-/-)) mice have impaired MUFA synthesis. When maintained on a very low-fat (VLF) diet, SCD1(-/-) mice developed severe hypercholesterolemia, characterized by an increase in apolipoprotein B (apoB)-containing lipoproteins and the appearance of lipoprotein X. The rate of LDL clearance was decreased in VLF SCD1(-/-) mice relative to VLF SCD1(+/+) mice, indicating that reduced apoB-containing lipoprotein clearance contributed to the hypercholesterolemia. Additionally, HDL-cholesterol was dramatically reduced in these mice. The presence of increased plasma bile acids, bilirubin, and aminotransferases in the VLF SCD1(-/-) mice is indicative of cholestasis. Supplementation of the VLF diet with MUFA- and PUFA-rich canola oil, but not saturated fat-rich hydrogenated coconut oil, prevented these plasma phenotypes. However, dietary oleate was not as effective as canola oil in reducing LDL-cholesterol, signifying a role for dietary PUFA deficiency in the development of this phenotype. These results indicate that the lack of SCD1 results in an increased requirement for dietary unsaturated fat to compensate for impaired MUFA synthesis and to prevent hypercholesterolemia and hepatic dysfunction. Therefore, endogenous MUFA synthesis is essential during dietary unsaturated fat insufficiency and influences the dietary requirement of PUFA.

  16. Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum.

    Science.gov (United States)

    Ladjevardi, Zhaleh Sadat; Gharibzahedi, Seyed Mohammad Taghi; Mousavi, Mohammad

    2015-07-10

    Psyllium husk gum (PHG) as an ideal fat replacer was utilized to improve the production of an industrial low-fat yogurt gel. The combined effects of critical structural components (PHG concentration (0.072-0.128%) and fat content (0.29-1.71%)) on the textural (firmness and syneresis), rheological (viscosity), and chemical (pH and total titratable acidity (TTA)) attributes of developed set-yogurts were investigated using response surface methodology (RSM). The second-order polynomial equations with high R(2) demonstrated a good agreement between experimental and predicted data. The optimal formulation for achieving optimal pH (4.39) and TTA (81% lactic acid), maximizing firmness (0.172 N) and viscosity (6.40 Pa s) and minimizing whey separation (36.21 mL/100g) was 0.12% PHG and 0.63% fat. Sensory characterization also revealed that the yogurts manufactured at optimal point had more aroma, texture and overall acceptability than the control yogurts.

  17. A two-year randomized weight loss trial comparing a vegan diet to a more moderate low-fat diet.

    Science.gov (United States)

    Turner-McGrievy, Gabrielle M; Barnard, Neal D; Scialli, Anthony R

    2007-09-01

    The objective was to assess the effect of a low-fat, vegan diet compared with the National Cholesterol Education Program (NCEP) diet on weight loss maintenance at 1 and 2 years. Sixty-four overweight, postmenopausal women were randomly assigned to a vegan or NCEP diet for 14 weeks, and 62 women began the study. The study was done in two replications. Participants in the first replication (N = 28) received no follow-up support after the 14 weeks, and those in the second replication (N = 34) were offered group support meetings for 1 year. Weight and diet adherence were measured at 1 and 2 years for all participants. Weight loss is reported as median (interquartile range) and is the difference from baseline weight at years 1 and 2. Individuals in the vegan group lost more weight than those in the NCEP group at 1 year [-4.9 (-0.5, -8.0) kg vs. -1.8 (0.8, -4.3); p vegan diet was associated with significantly greater weight loss than the NCEP diet at 1 and 2 years. Both group support and meeting attendance were associated with significant weight loss at follow-up.

  18. Reactions to a Low-Fat Milk Social Media Intervention in the US: The Choose 1% Milk Campaign

    Directory of Open Access Journals (Sweden)

    Robert John

    2017-09-01

    Full Text Available (1 Background: Social media has increased in importance as a primary source of health communication but has received little academic attention. The purpose of this study was to conduct a content analysis of Facebook comments made in response to a five-week statewide social media intervention promoting use of 1% low-fat milk. Formative research identified health messages to promote, and 16 health messages consistent with the Dietary Guidelines for Americans were posted. During the intervention, 454 Facebook users posted 489 relevant comments; (2 Methods: The themes of user comments were identified using mixed-methods with qualitative identification of themes supplemented by cluster analysis; (3 Results: Six broad themes with 19 sub-themes are identified: (a sugar, fat, and nutrients, (b defiant, (c watery milk, (d personal preference, (e evidence and logic, and (f pure and natural; (4 The subject of milk is surprisingly controversial, a contested terrain in the mind of the consumer with a variety of competing perspectives that influence consumption. Public reactions to a social media nutrition education intervention are useful in understanding audience psychographics toward the desired behavior, require continual efforts to monitor and manage the social media campaign, but provide an opportunity to maximize the utility of real-time interactions with your audience.

  19. Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

    Directory of Open Access Journals (Sweden)

    J. Uriyapongson

    2010-02-01

    Full Text Available A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken. Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC in the batter for patty coating. The patties were stored at -18ºC for 1, 15, 30 and 45 days, then deep fried and analyzed for color, % decrease in diameter and % gain in height, % oil absorption and texture. The results suggested that MC improved outside and inside color of patties (p≤0.05. There was no significant difference of cooking yield between beef and buffalo meat patties. Addition of modified starches and MC provided less % decrease in diameter after frying for frozen buffalo meat patties. Modified starch significantly improved % oil absorption in frozen beef and buffalo patties. Modified starch and MC gave both beef and buffalo meat patties more stable in hardness, chewiness and gumminess during the frozen storage. MC improved texture quality of frozen buffalo meat patties. Fried meat patties had high calories at 15 days of frozen storage.

  20. Determination of mTG Activity in Low-Fat Semi-Hard Cheese Using Fluorescent Labelling.

    Science.gov (United States)

    Darnay, Lívia

    2017-03-01

    A method to directly determine enzyme activity in cheese has not been published yet despite the fact that mTG mediated gel strength or hardness modification may be unpredictable and unfavorable during ripening and/or storage. The present study was performed to determine enzyme activity of semi-fat semi-hard Hungarian Trappist cheese. The widely known hydroxamate method was not suitable to even detect enzyme treatment, because of the disturbing effect of milk proteins. However incorporation of a dansylated glutamine dipeptide into milk protein contributed to monitoring the enzyme activity. The fluorescent measurement reflected mTG activity by increasing fluorescence intensity at 532 nm in a 5-min continuously running assay. The presented dipeptide assay allows the determination of enzyme activity after 2 min measurement by the manufacturing stage: cutting and up-heating. This assay can be used to monitor mTG activity during manufacture of low-fat semi-hard cheese type, in case if it was produced according to general recommendation of enzyme preparation providers (enzyme dosage: 0.1%, v/w). According to the preliminary calibration this assay can define mTG activity in the range of 0.05-0.3 U/g.

  1. Kpejigaou: an indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa.

    Science.gov (United States)

    Amonsou, Eric Oscar; Sakyi-Dawson, Esther; Saalia, Firibu Kwesi; Houssou, Paul

    2008-12-01

    Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability. To describe the product, evaluate critical variables in traditional processing, and determine consumer quality criteria and preferences for kpejigaou. A survey of kpejigaou processing was carried out among processors and regular consumers of kpejigaou. Kpejigaou is flat and circular in shape, with uniform thickness and porous structure. The production process of kpejigaou was found to be simple and rapid, but the quality of the finished product varied among processors and among batches. Critical processing variables affecting quality were dehulling of the cowpeas, type of griddling equipment, and griddling temperature. Texture (sponginess) is the most important quality index that determines the preference and acceptability of kpejigaou by consumers. Traditionally processed kpejigaou does not meet current standards for high-quality foods. This study provides the basis for efforts to standardize the kpejigaou process to ensure consistent product quality and enhance the acceptability of kpejigaou among consumers. Kpejigaou has a potential for success if marketed as a low-fat, nutritious fast food.

  2. Sucrose-sweetened beverages increase fat storage in the liver, muscle, and visceral fat depot: a 6-mo randomized intervention study.

    Science.gov (United States)

    Maersk, Maria; Belza, Anita; Stødkilde-Jørgensen, Hans; Ringgaard, Steffen; Chabanova, Elizaveta; Thomsen, Henrik; Pedersen, Steen B; Astrup, Arne; Richelsen, Bjørn

    2012-02-01

    The consumption of sucrose-sweetened soft drinks (SSSDs) has been associated with obesity, the metabolic syndrome, and cardiovascular disorders in observational and short-term intervention studies. Too few long-term intervention studies in humans have examined the effects of soft drinks. We compared the effects of SSSDs with those of isocaloric milk and a noncaloric soft drink on changes in total fat mass and ectopic fat deposition (in liver and muscle tissue). Overweight subjects (n = 47) were randomly assigned to 4 different test drinks (1 L/d for 6 mo): SSSD (regular cola), isocaloric semiskim milk, aspartame-sweetened diet cola, and water. The amount of intrahepatic fat and intramyocellular fat was measured with (1)H-magnetic resonance spectroscopy. Other endpoints were fat mass, fat distribution (dual-energy X-ray absorptiometry and magnetic resonance imaging), and metabolic risk factors. The relative changes between baseline and the end of 6-mo intervention were significantly higher in the regular cola group than in the 3 other groups for liver fat (132-143%, sex-adjusted mean; P muscle fat (117-221%; P fat (24-31%; P fat mass was not significantly different between the 4 beverage groups. Milk and diet cola reduced systolic blood pressure by 10-15% compared with regular cola (P increases ectopic fat accumulation and lipids compared with milk, diet cola, and water. Thus, daily intake of SSSDs is likely to enhance the risk of cardiovascular and metabolic diseases. This trial is registered at clinicaltrials.gov as NCT00777647.

  3. The effects of phytosterol in low fat milk on serum lipid levels among mild-moderately hypercholesterolemic subjects

    Directory of Open Access Journals (Sweden)

    Sri Sukmaniah

    2008-03-01

    Full Text Available One of the most important risk factors for CHD is dyslipidemia, among others hypercholesterolemia or high LDL-cholesterol. Plant-sterols or phytosterols (PS are among dietary factors known to lower blood cholesterol as part of therapeutic life-style changes diet. This study was aimed to evaluate the effect of PS properly solubilized in a-partly vegetable oil-filled low fat milk, on serum lipid levels in mild-moderate hypercholesterolemic subjects. Randomized, two-arm parallel control group trial was conducted at Department of Nutrition-University of Indonesia in Jakarta from June to November 2006. Each subject was randomly assigned to receive dietary life-style changes counseling plus 1.2 g phytosterol/day in low-fat milk (PS-group or control group receiving the counseling alone for six weeks period. There were no significant changes of serum total and LDL-cholesterol of control group after a six week of dietary counseling (respectively 218.3 ± 18.6 mg/dL to 219.6 ± 24.3 mg/dL and 164.7±21.8 mg/dL to 160.0±26.4 mg/dL. There were a significant decreases of serum total and LDL-cholesterol (respectively p=0.01 and p=0.004 among subjects receiving PS after a six weeks observation period (respectively 233.5±24.6 mg/dL to 211.2±30.3 mg/dL and 176.9±24.7 mg/dL to 154.5±24.3 mg/dL. There was a significant difference in the LDL-lowering effects (p=0.024 among the PS-group after a six weeks (22.4±27.9 mg/dL as compared to the control group (4.7±17.2 mg/dL. No significant changes were found on serum HDL-cholesterol and triglyceride levels in both groups. Although there was no significant difference found in daily nutrients intake between the-2 groups, however, significant reductions in body weight, body mass index and waist circumference were found only in the PS group (p=0.000; 0.000; 0.003, respectively. It is concluded that the lowering of total and LDL-cholesterol in those receiving life-style changes counseling plus 1.2 g PS daily for six

  4. Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

    Directory of Open Access Journals (Sweden)

    Abdeldaiem, A. M.

    2014-09-01

    Full Text Available The objective of this study was to characterize the effects of pH values (5, 5.5, 6, 6.5 and 7 on the properties of buffalo and cow butter-based low-fat spreads. Sensory evaluation of the samples decreased with an increase in pH values and during the storage periods. In addition, phase separation occurred with pH 6, 6.5 and 7. The differences in peroxide values and oil stability index among the samples compared to the control samples were slight, while peroxide values and oil stability index decreased during the storage periods. Changes in fatty acid composition among the pH treatments and during the storage periods were detected. Differences in solid fat contents among pH treatments separately and during the storage periods were negligible. A decline in the hardness and viscosity of the samples were accompanied by an increase in pH values, and the treatments had increased effects during the storage periods. Generally, an increase of pH values did not affect the melting profiles of the spreads. Additionally, changes between the melting profiles of buffalo and cow butter-based low-fat spreads were detected.El objetivo fue determinar los efectos del pH (5, 5.5, 6, 6.5 y 7 en las propiedades de mantequillas para untar bajas en grasa de búfalos y vacas. La puntuación sensorial de las muestras disminuyó con el aumento del pH y durante los períodos de almacenamiento, además, la separación de fases se produjo con pH de 6, 6,5 y 7. Se observaron diferencias en los valores de peróxido e índice de estabilidad de la grasa de las muestras en comparación con las muestras control, mientras que los valores de peróxido incrementaron, el índice de estabilidad de la grasa disminuyó durante los períodos de almacenamiento. Se observan cambios en la composición de ácidos grasos entre los tratamientos de pH y durante los períodos de almacenamiento. Las diferencias en el contenido de grasa sólida entre los tratamientos de pH por separado y durante los

  5. Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

    Directory of Open Access Journals (Sweden)

    Karaman, A. D.

    2012-09-01

    Full Text Available The microstructure and fat globule distribution of reduced and low fat Turkish white cheese were evaluated. Reduced and low fat cheeses were manufactured from 1.5% and 0.75% fat milk respectively which were standardized unhomogenized and homogenized cream in a dairy plant. Homogenized and non-homogenized creams and cheese whey were analyzed for fat globule distribution and cheese samples were also analyzed for microstructure characteristics. According to the results, the homogenization of cream decreased the size of fat globules; and showed that a large number of fat particles were dispersed in the in matrix and improved the lubrication of cheese microstructure. According to the micrographs for the fat, which was not removed, they exhibited a more extended matrix with a few small fat globules compared to the defatted micrographs. Homogenization of cream produces small fat globules and unclustured fat globules were found in the resulting whey. These results are important for dairy processors for using cream homogenization as a processing tool at the industrial level.

    Se estudia la microestructura y distribución de los glóbulos de grasa de quesos blancos turcos bajos en grasa. Quesos con reducida y baja cantidad en grasa fueron fabricados conteniendo entre el 1,5% y 0,75% de grasa de leche, respectivamente, y con cremas homogeneizadas y no homogeneizadas, en una planta de lácteos. Las cremas homogeneizadas y no homogeneizadas y el suero de los quesos se analizaron para determinar la distribución de los glóbulos de grasa y también se analizaron las características de la microestructura de muestras de queso. De acuerdo con los resultados, la homogeneización de la crema reduce el tamaño de los glóbulos de grasa, mostrando un gran número de partículas de grasa dispersa en la matriz de caseína que mejoró la lubricación de la microestructura del queso. De acuerdo con las micrografías de la grasa que no se elimina, estas exhiben

  6. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

    Science.gov (United States)

    Abdel-Haleem, Amal M H; Awad, R A

    2015-10-01

    The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability.

  7. Optimization of the griddling process of kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodology.

    Science.gov (United States)

    Amonsou, E; Sakyi-Dawson, E; Saalia, F; Sefa-Dedeh, S; Abbey, L D

    2010-08-01

    Kpejigaou is a griddled cowpea paste product eaten mainly in West Africa. As its processing does not involve the use of fat, it has the potential of meeting consumers' demand for healthy, low fat nutritious foods. Product texture is considered an important quality index by kpejigaou consumers. The objective of this study was to determine the optimum processing conditions of kpejigaou with respect to its textural properties. The study followed a 2 × 3 design with two processing variables each at three levels as follows: griddling temperature (130, 200, 270 °C) and time (5, 7.5 and 10 min). Texture Profile Analysis (TPA) was done on freshly processed samples. The data were fitted into multiple regression models from which the optimum griddling conditions for kpejigaou were determined. Kpejigaou processed at the optimum conditions was evaluated by untrained consumers for acceptability. Traditionally processed kpejigaou served as the control. The TPA results showed that hardness, chewiness and modulus of deformability were significantly affected by griddling conditions. Adjusted R(2) for the models for hardness, chewiness and modulus of deformability were 96%, 97% and 78%, respectively. Using response surface methodology, the optimum griddling conditions for kpejigaou (for acceptable textural properties) were determined to be 170 °C for 5-6 min. The texture of optimized kpejigaou was very much liked for its higher degree of sponginess as compared to the control. It also had acceptable sensory attributes of color, taste and flavor. These findings provide the basis for the development of a process for mass production and quality assurance of kpejigaou.

  8. Comparison of low fat and low carbohydrate diets on circulating fatty acid composition and markers of inflammation.

    Science.gov (United States)

    Forsythe, Cassandra E; Phinney, Stephen D; Fernandez, Maria Luz; Quann, Erin E; Wood, Richard J; Bibus, Doug M; Kraemer, William J; Feinman, Richard D; Volek, Jeff S

    2008-01-01

    Abnormal distribution of plasma fatty acids and increased inflammation are prominent features of metabolic syndrome. We tested whether these components of metabolic syndrome, like dyslipidemia and glycemia, are responsive to carbohydrate restriction. Overweight men and women with atherogenic dyslipidemia consumed ad libitum diets very low in carbohydrate (VLCKD) (1504 kcal:%CHO:fat:protein = 12:59:28) or low in fat (LFD) (1478 kcal:%CHO:fat:protein = 56:24:20) for 12 weeks. In comparison to the LFD, the VLCKD resulted in an increased proportion of serum total n-6 PUFA, mainly attributed to a marked increase in arachidonate (20:4n-6), while its biosynthetic metabolic intermediates were decreased. The n-6/n-3 and arachidonic/eicosapentaenoic acid ratio also increased sharply. Total saturated fatty acids and 16:1n-7 were consistently decreased following the VLCKD. Both diets significantly decreased the concentration of several serum inflammatory markers, but there was an overall greater anti-inflammatory effect associated with the VLCKD, as evidenced by greater decreases in TNF-alpha, IL-6, IL-8, MCP-1, E-selectin, I-CAM, and PAI-1. Increased 20:4n-6 and the ratios of 20:4n-6/20:5n-3 and n-6/n-3 are commonly viewed as pro-inflammatory, but unexpectedly were consistently inversely associated with responses in inflammatory proteins. In summary, a very low carbohydrate diet resulted in profound alterations in fatty acid composition and reduced inflammation compared to a low fat diet.

  9. Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

    OpenAIRE

    Singh, Ripudaman; Chatli, Manish K.; Biswas, Ashim K.; Sahoo, Jhari

    2011-01-01

    The aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T1), 2% canola flour (T2), 3% linseed oil (T3), and 4% canola oil (T4) and to estimate their cost of production. The total fat and crude fiber content was increased (P 

  10. A low-fat vegan diet improves glycemic control and cardiovascular risk factors in a randomized clinical trial in individuals with type 2 diabetes.

    Science.gov (United States)

    Barnard, Neal D; Cohen, Joshua; Jenkins, David J A; Turner-McGrievy, Gabrielle; Gloede, Lise; Jaster, Brent; Seidl, Kim; Green, Amber A; Talpers, Stanley

    2006-08-01

    We sought to investigate whether a low-fat vegan diet improves glycemic control and cardiovascular risk factors in individuals with type 2 diabetes. Individuals with type 2 diabetes (n = 99) were randomly assigned to a low-fat vegan diet (n = 49) or a diet following the American Diabetes Association (ADA) guidelines (n = 50). Participants were evaluated at baseline and 22 weeks. Forty-three percent (21 of 49) of the vegan group and 26% (13 of 50) of the ADA group participants reduced diabetes medications. Including all participants, HbA(1c) (A1C) decreased 0.96 percentage points in the vegan group and 0.56 points in the ADA group (P = 0.089). Excluding those who changed medications, A1C fell 1.23 points in the vegan group compared with 0.38 points in the ADA group (P = 0.01). Body weight decreased 6.5 kg in the vegan group and 3.1 kg in the ADA group (P vegan group and 10.7% in the ADA group (P = 0.02). After adjustment for baseline values, urinary albumin reductions were greater in the vegan group (15.9 mg/24 h) than in the ADA group (10.9 mg/24 h) (P = 0.013). Both a low-fat vegan diet and a diet based on ADA guidelines improved glycemic and lipid control in type 2 diabetic patients. These improvements were greater with a low-fat vegan diet.

  11. Effects of a low-fat diet with antioxidant supplementation on biochemical markers of multiple sclerosis long-term care residents

    Directory of Open Access Journals (Sweden)

    Elba Mauriz

    2013-12-01

    Full Text Available Introduction: Multiple sclerosis (MS treatment options are primarily limited to immunomodulatory therapies in MS non-progressive forms. Nutrition intervention studies suggest that diet may be considered as a complementary treatment to control disease progression. Therefore, dietary intervention may help to improve wellness and ameliorate symptoms of MS patients. Objectives: To assess the effect of a low-fat diet with antioxidant supplementation on biochemical markers of institutionalized patients with progressive forms of multiple sclerosis. Methods: A randomized prospective placebo-controlled study involving 9 participants, 5 of them assigned to the intervention group (low-fat diet and antioxidant supplementation and the other 4 to the placebo group (low-fat diet. The effect of the dietary intervention, involving diet modification and antioxidant supplementation, was examined for 42 days by measuring anthropometric, biochemical parameters and oxidative stress markers in blood at baseline (day 0, intermediate (day 15 and end (day 42 stages of the treatment. Results: The intervention group obtained C reactive protein levels significantly lower than those observed in the corresponding placebo group at the end of the study. Oxidative stress and inflammatory markers isoprostane 8-iso-PGF2α and interleukine IL-6 values also diminished after dietary intervention in the intervention group. Catalase activity increased significantly in the intervention group prior antioxidant supplementation. No significant differences were observed in other oxida-tive stress markers. Conclusions: The results suggest that diet and dietary supplements are involved in cell metabolism modulation and MS-related inflammatory processes. Consequently, low fat diets and antioxidant supplements may be used as complementary therapies for treatment of multiple sclerosis.

  12. The Effects of a Low-Carbohydrate Diet vs. a Low-Fat Diet on Novel Cardiovascular Risk Factors: A Randomized Controlled Trial

    Directory of Open Access Journals (Sweden)

    Tian Hu

    2015-09-01

    Full Text Available Increasing evidence supports a low-carbohydrate diet for weight loss and improvement in traditional cardiovascular disease (CVD markers. Effects on novel CVD markers remain unclear. We examined the effects of a low-carbohydrate diet (<40 g/day; n = 75 versus a low-fat diet (<30% kcal/day from total fat, <7% saturated fat; n = 73 on biomarkers representing inflammation, adipocyte dysfunction, and endothelial dysfunction in a 12 month clinical trial among 148 obese adults free of diabetes and CVD. Participants met with a study dietitian on a periodic basis and each diet group received the same behavioral curriculum which included dietary instruction and supportive counseling. Eighty percent of participants completed the intervention. At 12 months, participants on the low-carbohydrate diet had significantly greater increases in adiponectin (mean difference in change, 1336 ng/mL (95% CI, 342 to 2330 ng/mL; p = 0.009 and greater decreases in intercellular adhesion molecule-1 concentrations (−16.8 ng/mL (−32.0 to −1.6 ng/mL; p = 0.031 than those on the low-fat diet. Changes in other novel CVD markers were not significantly different between groups. In conclusion, despite the differences in weight changes on diets, a low-carbohydrate diet resulted in similar or greater improvement in inflammation, adipocyte dysfunction, and endothelial dysfunction than a standard low-fat diet among obese persons.

  13. Metabolic responses to high-fat or low-fat meals and association with sympathetic nervous system activity in healthy young men.

    Science.gov (United States)

    Nagai, Narumi; Sakane, Naoki; Moritani, Toshio

    2005-10-01

    The present study was designed to investigate the metabolic and sympathetic responses to a high-fat meal in humans. Fourteen young men (age: 23.6 +/- 0.5 y, BMI: 21.3 +/- 0.4 kg/m2) were examined for energy expenditure and fat oxidation measured by indirect calorimetry for 3.5 h after a high-fat (70%, energy from fat) or an isoenergetic low-fat (20% energy from fat) meal served in random order. The sympathetic nervous system (SNS) activity was assessed using power spectral analysis of heart rate variability (HRV). After the high-fat meal, increases in thermoregulatory SNS activity (very low-frequency component of HRV, 0.007-0.035 Hz, 577.4+/-45.9 vs. 432.0+/-49.3 ms2, p<0.05) and fat oxidation (21.0+/-5.3 vs. 13.3+/-4.3 g, p<0.001) were greater than those after the low-fat meal. However, thermic effects of the meal (TEM) were lower after the high-fat meal than after the low-fat meal (27.5+/-11.2 vs. 36.1+/-10.9 kcal, p<0.05). In conclusion, the high-fat meal can stimulate thermoregulatory SNS and lipolysis, but resulted in lower TEM, suggesting that a high proportion of dietary fat intake, even with a normal daily range of calories, may be a potent risk factor for further weight gain.

  14. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.

    Science.gov (United States)

    Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Saldaña, Erick; Spada, Fernanda P; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

    2016-02-01

    Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies.

  15. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.

    Science.gov (United States)

    Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Rasera, Mariana L; Marabesi, Amanda C; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

    2016-05-01

    The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers.

  16. Effects of low-fat high-fibre diet and mitratapide on body weight reduction, blood pressure and metabolic parameters in obese dogs.

    Science.gov (United States)

    Peña, Cristina; Suarez, Lourdes; Bautista-Castaño, Inmaculada; Juste, M Candelaria; Carretón, Elena; Montoya-Alonso, José Alberto

    2014-09-01

    The aim of the present study was to compare the impact on blood pressure and different metabolic parameters of a weight-loss program on obese dogs fed on a low-fat high-fibre diet and treated with and without mitratapide. The study sample consisted of 36 obese dogs, randomly assigned to a control group (n=17), which were fed on a low-fat high-fibre diet, and an intervention group (n=19), fed on the same diet and treated with mitratapide. Variables measured included body condition score, body weight, heart rate, systolic and diastolic blood pressures; total cholesterol, triglycerides and glucose levels; alanine aminotransferase and alkaline phosphatase activity, measured both at baseline (day 0) and at the end of the weight loss program (day 85). All the studied parameters had decreased in both groups at the end of the study; these being diastolic blood pressure, total cholesterol and alanine aminotransferase, significantly lower in dogs treated with mitratapide. The use of mitrapide in addition to low-fat high-fibre diet does not seem to offer any further useful effect in the loss of weight during the treatment of canine obesity. On the other hand, mitratapide seems to present certain beneficial effects on pathologies associated with obesity, these being mainly related to blood pressure, lipids and hepatic parameters.

  17. The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger.

    Science.gov (United States)

    Soncu, Eda Demirok; Kolsarıcı, Nuray; Çiçek, Neslihan; Öztürk, Görsen Salman; Akoğlu, Ilker T; Arıcı, Yeliz Kaşko

    2015-01-01

    This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

  18. Supramolecular assembly based on a heteropolyanion: Synthesis and crystal structure of Na3(H2O)6[Al(OH)6Mo6O18]$\\cdot$2H2O

    Indian Academy of Sciences (India)

    Vaddypally Shivaiah; Samar K Das

    2005-05-01

    Synthesis and structural characterization of a polyoxometalate compound Na3(H2O)6 [Al(OH)6Mo6O18]$\\cdot$2H2O (1) have been described. Compound 1 exhibits three-dimensional network structure in the solid state, which is assembled by Anderson-type heteropolyanions, [Al(OH)6Mo6O18]$_n^{3n-}$, as building blocks sharing sodium cations. 1 possesses ``sinuous" channels occupied by supramolecular water dimers as guests. Anderson anions, sodium-coordinated water and crystal water are additionally involved in an intricate hydrogen-bonding network in the crystal of 1.

  19. Small-quantity, lipid-based nutrient supplements provided to women during pregnancy and 6 mo postpartum and to their infants from 6 mo of age increase the mean attained length of 18-mo-old children in semi-urban Ghana: a randomized controlled trial12

    Science.gov (United States)

    Arimond, Mary; Vosti, Stephen; Dewey, Kathryn G

    2016-01-01

    Background: Childhood stunting usually begins in utero and continues after birth; therefore, its reduction must involve actions across different stages of early life. Objective: We evaluated the efficacy of small-quantity, lipid-based nutrient supplements (SQ-LNSs) provided during pregnancy, lactation, and infancy on attained size by 18 mo of age. Design: In this partially double-blind, individually randomized trial, 1320 women at ≤20 wk of gestation received standard iron and folic acid (IFA group), multiple micronutrients (MMN group), or SQ-LNS (LNS group) daily until delivery, and then placebo, MMNs, or SQ-LNS, respectively, for 6 mo postpartum; infants in the LNS group received SQ-LNS formulated for infants from 6 to 18 mo of age (endline). The primary outcome was child length by 18 mo of age. Results: At endline, data were available for 85% of 1228 infants enrolled; overall mean length and length-for-age z score (LAZ) were 79.3 cm and −0.83, respectively, and 12% of the children were stunted (LAZ supplement provided at enrollment, stunting prevalences were 8.9% compared with 15.1% and 11.5%, respectively (P = 0.045). Conclusion: Provision of SQ-LNSs to women from pregnancy to 6 mo postpartum and to their infants from 6 to 18 mo of age may increase the child’s attained length by age 18 mo in similar settings. This trial was registered at clinicaltrials.gov as NCT00970866. PMID:27534634

  20. Effects of low-fat dairy intake on blood pressure, endothelial function, and lipoprotein lipids in subjects with prehypertension or stage 1 hypertension

    Directory of Open Access Journals (Sweden)

    Maki KC

    2013-07-01

    Full Text Available Kevin C Maki,1 Tia M Rains,1 Arianne L Schild,1 Mary R Dicklin,1 Keigan M Park,2 Andrea L Lawless,1 Kathleen M Kelley1 1Biofortis Clinical Research, Addison, IL, USA; 2Dairy Research Institute/National Dairy Council, Rosemont, IL, USA Objective: This randomized crossover trial assessed the effects of 5 weeks of consuming low-fat dairy (one serving/day each of 1% fluid milk, low-fat cheese, and low-fat yogurt versus nondairy products (one serving/day each of apple juice, pretzels, and cereal bar on systolic and diastolic blood pressures (SBP and DBP, vascular function (reactive hyperemia index [RHI] and augmentation index, and plasma lipids. Methods: Patients were 62 men and women (mean age 54.5 years, body mass index 29.2 kg/m2 with prehypertension or stage 1 hypertension (mean resting SBP/DBP 129.8 mmHg/80.8 mmHg while not receiving antihypertensive medications. A standard breakfast meal challenge including two servings of study products was administered at the end of each treatment period. Results: Dairy and nondairy treatments did not produce significantly different mean SBP or DBP in the resting postprandial state or from premeal to 3.5 hours postmeal (SBP, 126.3 mmHg versus 124.9 mmHg; DBP, 76.5 mmHg versus 75.7 mmHg, premeal (2.35 versus 2.20 or 2 hours postmeal (2.33 versus 2.30 RHI, and premeal (22.5 versus 23.8 or 2 hours postmeal (12.4 versus 13.2 augmentation index. Among subjects with endothelial dysfunction (RHI ≤ 1.67; n = 14 during the control treatment, premeal RHI was significantly higher in the dairy versus nondairy condition (2.32 versus 1.50, P = 0.002. Fasting lipoprotein lipid values were not significantly different between treatments overall, or in subgroup analyses. Conclusion: No significant effects of consuming low-fat dairy products, compared with low-fat nondairy products, were observed for blood pressures, measures of vascular function, or lipid variables in the overall sample, but results from subgroup analyses

  1. Photocatalytic Degradation of Organic Dyes by H4SiW6Mo6O40/SiO2 Sensitized by H2O2

    Directory of Open Access Journals (Sweden)

    Li Yu

    2013-01-01

    Full Text Available H4SiW6Mo6O40/SiO2 was sensitized by H2O2 solution that significantly improved its catalytic activity under simulated natural light. Degradation of basic fuchsin was used as a probe reaction to explore the influencing factors on the photodegradation reaction. The results showed that the optimal conditions were as follows: initial concentration of basic fuchsin 8 mg/L, pH 2.5, catalyst dosage 4 g/L, and light irradiation time 4 h. Under these conditions, the degradation rate of basic fuchsin is 98%. The reaction of photocatalysis for basic fuchsin can be expressed as the first-order kinetic model. After being used continuously for four times, the catalyst kept the inherent photocatalytic activity for degradation of dyes. The photodegradation of malachite green, methyl orange, methylene blue, and rhodamine B were also tested, and the degradation rate of dyes can reach 90%–98%.

  2. Effects of surface friction treatment on the in vitro release of constituent metals from the biomedical Co-29Cr-6Mo-0.16N alloy.

    Science.gov (United States)

    Wang, Xiaoyu; Li, Yunping; Hou, Yuhang; Bian, Huakang; Koizumi, Yuichiro; Chiba, Akihiko

    2016-07-01

    Due to the ignorance by many researchers on the influence of starting microstructure on the metal release of biomedical materials in human body after implant, in this study, the effect of surface friction treatment on the in vitro release of the constituent elements of the biomedical Co-29Cr-6Mo-0.16N (CCM) alloy is investigated for the first time by immersion test in lactic acid solution combined with electron backscatter diffraction, transmission electron microscope, X-ray diffraction, X-ray photoelectron spectroscopy, and inductively coupled plasma atomic emission spectroscopy (ICP-EOS). The results indicate that friction treatment on the as-annealed CCM alloy sample surface leads to a planar strain-induced martensitic transformation (SIMT) on sample surface; this greatly accelerates the release of all the constituent elements and, in particular, that of Co as indicated by the ICP-EOS analysis. This increase can be ascribed to a localized deformation that occurred over the entire sample surface, with the dislocation density being high within the SIMTed phase and low in the alloy matrix. Crown Copyright © 2016. Published by Elsevier B.V. All rights reserved.

  3. Microstructure and oxidation resistance of SiB6-MoSi2 composite coating%SiB 6-MoSi 2复合涂层显微结构及抗氧化性能的研究

    Institute of Scientific and Technical Information of China (English)

    黄剑锋; 张永亮; 曹丽云; 李翠艳; 欧阳海波; 郝巍; 张博烨

    2014-01-01

    A SiB6-MoSi2 anti-oxidation coating was prepared on SiC pre-coated C/C compos-ites by pluse arc discharge deposition .The phase compositions ,microstructures and anti-oxi-dation properties of the as-prepared multi-coatings were characterized by XRD ,SEM and iso-thermal oxidation test .The influence of phase composition on the microstructure was investi-gated .Results show that the dense and homogeneous of the SiB6-MoSi2 coating was achieved when the phase composition m[MoSi2 ]/m[SiB6 ]=1∶4 .The as-prepared coatings exhibit ex-cellent anti-oxidation property ,which could effectively protect C/C composites from oxida-tion at 1 773 K in air for 166 h with a weight loss of 2 .12 % .The anti-oxidation capability decrease of the coating is attributed to the generation of oxidation holes and microcracks w hich due to the volatilization of borosilicate glass layer and the escape of the gas phase (CO and CO2 ) .%采用脉冲电弧放电法在SiC-C/C复合材料表面制备硼化硅和硅化钼的复相(SiB6-M oSi2)抗氧化涂层.借助X射线衍射、扫描电子显微镜对复合涂层的晶相组成、显微结构和抗氧化性能进行了表征与测试.研究了不同晶相组成(m[MoSi2]/m[SiB6]= Cp)对SiB6-MoSi2涂层显微结构的影响.结果表明:当晶相组成 m[M oSi2]/m[SiB6]=1∶4时,制备的涂层致密均匀,在1773 K氧化156 h后失重仅为2.12%,复合涂层氧化失效是由于长时间氧化后涂层挥发变薄,不能及时有效的愈合气相(CO和CO2)的逸出产生的氧化孔洞等缺陷导致的.

  4. Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions.

    Science.gov (United States)

    Kim, Hyun-Wook; Lee, Yong Jae; Kim, Yuan H Brad

    2016-06-01

    The objectives of this study were to determine efficacy of a membrane filtration in soy hull pectin purification and evaluate combined effects of soy hull pectin and pre-emulsified fiber/oil (PE) on chemical composition and technological properties of low fat and low salt meat emulsions. Soy hull pectin was purified through two different methods (alcohol-washed (ASP) and membrane-filtered (MSP)). Insoluble soy hull residues after pectin extraction were incorporated with sunflower oil and water for the PE preparation. Meat emulsion was formulated with 58 % pork, 20 % ice, 20 % pork backfat, and 2 % NaCl as control. A total of six low fat and low salt meat emulsions (1 % NaCl and 10 % backfat) was manufactured with 1 % pectin (with/without ASP or MSP) and 10 % PE (with/without). The pectin content of ASP and MSP was 0.84 and 0.64 g L-galacturonic acid/g dry sample, respectively. The inclusion of soy hull pectin caused similar results on chemical composition, color, cooking loss, and texture of the meat emulsions, regardless of the purification method. In addition, positive impacts of the combined treatments with soy hull pectin and PE compared to single treatments on cooking loss and texture of the meat emulsions were observed. Results suggest that membrane filtration could be an effective alternative method to purify pectin, instead of alcohol-washing, and both soluble pectin and insoluble fiber from soy hulls could be used as a functional non-meat ingredient to manufacture various low fat and low salt meat products.

  5. Dietary linoleic acid elevates the endocannabinoids 2-AG and anandamide and promotes weight gain in mice fed a low fat diet.

    Science.gov (United States)

    Alvheim, Anita Røyneberg; Torstensen, Bente E; Lin, Yu Hong; Lillefosse, Haldis Haukås; Lock, Erik-Jan; Madsen, Lise; Frøyland, Livar; Hibbeln, Joseph R; Malde, Marian Kjellevold

    2014-01-01

    Dietary intake of linoleic acid (LNA, 18:2n-6) has increased dramatically during the 20th century and is associated with greater prevalence of obesity. The endocannabinoid system is involved in regulation of energy balance and a sustained hyperactivity of the endocannabinoid system may contribute to obesity. Arachidonic acid (ARA, 20:4n-6) is the precursor for 2-AG and anandamide (AEA), and we sought to determine if low fat diets (LFD) could be made obesogenic by increasing the endocannabinoid precursor pool of ARA, causing excessive endocannabinoid signaling leading to weight gain and a metabolic profile associated with obesity. Mice (C57BL/6j, 6 weeks of age) were fed 1 en% LNA and 8 en% LNA in low fat (12.5 en%) and medium fat diets (MFD, 35 en%) for 16 weeks. We found that increasing dietary LNA from 1 to 8 en% in LFD and MFD significantly increased ARA in phospholipids (ARA-PL), elevated 2-AG and AEA in liver, elevated plasma leptin, and resulted in larger adipocytes and more macrophage infiltration in adipose tissue. In LFD, dietary LNA of 8 en% increased feed efficiency and caused greater weight gain than in an isocaloric reduction to 1 en% LNA. Increasing dietary LNA from 1 to 8 en% elevates liver endocannabinoid levels and increases the risk of developing obesity. Thus a high dietary content of LNA (8 en%) increases the adipogenic properties of a low fat diet.

  6. Dietary Intervention for Overweight and Obese Adults: Comparison of Low-Carbohydrate and Low-Fat Diets. A Meta-Analysis.

    Directory of Open Access Journals (Sweden)

    Jonathan Sackner-Bernstein

    Full Text Available Reduced calorie, low fat diet is currently recommended diet for overweight and obese adults. Prior data suggest that low carbohydrate diets may also be a viable option for those who are overweight and obese.Compare the effects of low carbohydrate versus low fats diet on weight and atherosclerotic cardiovascular disease risk in overweight and obese patients.Systematic literature review via PubMed (1966-2014.Randomized controlled trials with ≥8 weeks follow up, comparing low carbohydrate (≤120gm carbohydrates/day and low fat diet (≤30% energy from fat/day.Data were extracted and prepared for analysis using double data entry. Prior to identification of candidate publications, the outcomes of change in weight and metabolic factors were selected as defined by Cochrane Collaboration. Assessment of the effects of diets on predicted risk of atherosclerotic cardiovascular disease risk was added during the data collection phase.1797 patients were included from 17 trials with 99% while the reduction in predicted risk favoring low carbohydrate was >98%.Lack of patient-level data and heterogeneity in dropout rates and outcomes reported.This trial-level meta-analysis of randomized controlled trials comparing LoCHO diets with LoFAT diets in strictly adherent populations demonstrates that each diet was associated with significant weight loss and reduction in predicted risk of ASCVD events. However, LoCHO diet was associated with modest but significantly greater improvements in weight loss and predicted ASCVD risk in studies from 8 weeks to 24 months in duration. These results suggest that future evaluations of dietary guidelines should consider low carbohydrate diets as effective and safe intervention for weight management in the overweight and obese, although long-term effects require further investigation.

  7. The low-AGE content of low-fat vegan diets could benefit diabetics - though concurrent taurine supplementation may be needed to minimize endogenous AGE production.

    Science.gov (United States)

    McCarty, Mark F

    2005-01-01

    Increased endogenous generation of advanced glycation endproducts (AGEs) contributes importantly to the vascular complications of diabetes, in part owing to activation of the pro-inflammatory RAGE receptor. However, AGE-altered oligopeptides with RAGE-activating potential can also be absorbed from the diet, and indeed make a significant contribution to the plasma and tissue pool of AGEs; this contribution is especially prominent when compromised renal function impairs renal clearance of AGEs. Perhaps surprisingly, foods rich in both protein and fat, and cooked at high heat, tend to be the richest dietary sources of AGEs, whereas low-fat carbohydrate-rich foods tend to be relatively low in AGEs. Conceivably, this reflects the fact that the so-called "AGEs" in the diet are generated primarily, not by glycation reactions, but by interactions between oxidized lipids and protein; such reactions are known to give rise to certain prominent AGEs, such as epsilonN-carboxymethyl-lysine and methylglyoxal. Although roasted nuts and fried or broiled tofu are relatively high in AGEs, low-fat plant-derived foods, including boiled or baked beans, typically are low in AGEs. Thus, a low-AGE content may contribute to the many benefits conferred to diabetics by a genuinely low-fat vegan diet. Nonetheless, the plasma AGE content of healthy vegetarians has been reported to be higher than that of omnivores - suggesting that something about vegetarian diets may promote endogenous AGE production. Some researchers have proposed that the relatively high-fructose content of vegetarian diets may explain this phenomenon, but there so far is no clinical evidence that normal intakes of fructose have an important impact on AGE production. An alternative or additional possibility is that the relatively poor taurine status of vegetarians up-regulates the physiological role of myeloperoxidase-derived oxidants in the generation of AGEs - in which case, taurine supplementation might be expected to

  8. The Eat Smart Study: A randomised controlled trial of a reduced carbohydrate versus a low fat diet for weight loss in obese adolescents

    Directory of Open Access Journals (Sweden)

    Truby Helen

    2010-08-01

    Full Text Available Abstract Background Despite the recognition of obesity in young people as a key health issue, there is limited evidence to inform health professionals regarding the most appropriate treatment options. The Eat Smart study aims to contribute to the knowledge base of effective dietary strategies for the clinical management of the obese adolescent and examine the cardiometablic effects of a reduced carbohydrate diet versus a low fat diet. Methods and design Eat Smart is a randomised controlled trial and aims to recruit 100 adolescents over a 2 1/2 year period. Families will be invited to participate following referral by their health professional who has recommended weight management. Participants will be overweight as defined by a body mass index (BMI greater than the 90th percentile, using CDC 2000 growth charts. An accredited 6-week psychological life skills program 'FRIENDS for Life', which is designed to provide behaviour change and coping skills will be undertaken prior to volunteers being randomised to group. The intervention arms include a structured reduced carbohydrate or a structured low fat dietary program based on an individualised energy prescription. The intervention will involve a series of dietetic appointments over 24 weeks. The control group will commence the dietary program of their choice after a 12 week period. Outcome measures will be assessed at baseline, week 12 and week 24. The primary outcome measure will be change in BMI z-score. A range of secondary outcome measures including body composition, lipid fractions, inflammatory markers, social and psychological measures will be measured. Discussion The chronic and difficult nature of treating the obese adolescent is increasingly recognised by clinicians and has highlighted the need for research aimed at providing effective intervention strategies, particularly for use in the tertiary setting. A structured reduced carbohydrate approach may provide a dietary pattern that some

  9. Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil.

    Science.gov (United States)

    Singh, Ripudaman; Chatli, Manish K; Biswas, Ashim K; Sahoo, Jhari

    2014-02-01

    The aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T1), 2% canola flour (T2), 3% linseed oil (T3), and 4% canola oil (T4) and to estimate their cost of production. The total fat and crude fiber content was increased (P flour. The emulsion stability and cooking yield was greater (P flours. The colour and appearance and flavour scores were lower (P flour than canola oil incorporated CMP. The texture scores were not influenced (P flour.

  10. A low-fat vegan diet and a conventional diabetes diet in the treatment of type 2 diabetes: a randomized, controlled, 74-wk clinical trial1234

    Science.gov (United States)

    Barnard, Neal D; Cohen, Joshua; Jenkins, David JA; Turner-McGrievy, Gabrielle; Gloede, Lise; Green, Amber; Ferdowsian, Hope

    2009-01-01

    Background: Low-fat vegetarian and vegan diets are associated with weight loss, increased insulin sensitivity, and improved cardiovascular health. Objective: We compared the effects of a low-fat vegan diet and conventional diabetes diet recommendations on glycemia, weight, and plasma lipids. Design: Free-living individuals with type 2 diabetes were randomly assigned to a low-fat vegan diet (n = 49) or a diet following 2003 American Diabetes Association guidelines (conventional, n = 50) for 74 wk. Glycated hemoglobin (Hb A1c) and plasma lipids were assessed at weeks 0, 11, 22, 35, 48, 61, and 74. Weight was measured at weeks 0, 22, and 74. Results: Weight loss was significant within each diet group but not significantly different between groups (−4.4 kg in the vegan group and −3.0 kg in the conventional diet group, P = 0.25) and related significantly to Hb A1c changes (r = 0.50, P = 0.001). Hb A1c changes from baseline to 74 wk or last available values were −0.34 and −0.14 for vegan and conventional diets, respectively (P = 0.43). Hb A1c changes from baseline to last available value or last value before any medication adjustment were −0.40 and 0.01 for vegan and conventional diets, respectively (P = 0.03). In analyses before alterations in lipid-lowering medications, total cholesterol decreased by 20.4 and 6.8 mg/dL in the vegan and conventional diet groups, respectively (P = 0.01); LDL cholesterol decreased by 13.5 and 3.4 mg/dL in the vegan and conventional groups, respectively (P = 0.03). Conclusions: Both diets were associated with sustained reductions in weight and plasma lipid concentrations. In an analysis controlling for medication changes, a low-fat vegan diet appeared to improve glycemia and plasma lipids more than did conventional diabetes diet recommendations. Whether the observed differences provide clinical benefit for the macro- or microvascular complications of diabetes remains to be established. This trial was registered at clinicaltrials

  11. A low-fat vegan diet and a conventional diabetes diet in the treatment of type 2 diabetes: a randomized, controlled, 74-wk clinical trial.

    Science.gov (United States)

    Barnard, Neal D; Cohen, Joshua; Jenkins, David J A; Turner-McGrievy, Gabrielle; Gloede, Lise; Green, Amber; Ferdowsian, Hope

    2009-05-01

    Low-fat vegetarian and vegan diets are associated with weight loss, increased insulin sensitivity, and improved cardiovascular health. We compared the effects of a low-fat vegan diet and conventional diabetes diet recommendations on glycemia, weight, and plasma lipids. Free-living individuals with type 2 diabetes were randomly assigned to a low-fat vegan diet (n = 49) or a diet following 2003 American Diabetes Association guidelines (conventional, n = 50) for 74 wk. Glycated hemoglobin (Hb A(1c)) and plasma lipids were assessed at weeks 0, 11, 22, 35, 48, 61, and 74. Weight was measured at weeks 0, 22, and 74. Weight loss was significant within each diet group but not significantly different between groups (-4.4 kg in the vegan group and -3.0 kg in the conventional diet group, P = 0.25) and related significantly to Hb A(1c) changes (r = 0.50, P = 0.001). Hb A(1c) changes from baseline to 74 wk or last available values were -0.34 and -0.14 for vegan and conventional diets, respectively (P = 0.43). Hb A(1c) changes from baseline to last available value or last value before any medication adjustment were -0.40 and 0.01 for vegan and conventional diets, respectively (P = 0.03). In analyses before alterations in lipid-lowering medications, total cholesterol decreased by 20.4 and 6.8 mg/dL in the vegan and conventional diet groups, respectively (P = 0.01); LDL cholesterol decreased by 13.5 and 3.4 mg/dL in the vegan and conventional groups, respectively (P = 0.03). Both diets were associated with sustained reductions in weight and plasma lipid concentrations. In an analysis controlling for medication changes, a low-fat vegan diet appeared to improve glycemia and plasma lipids more than did conventional diabetes diet recommendations. Whether the observed differences provide clinical benefit for the macro- or microvascular complications of diabetes remains to be established. This trial was registered at clinicaltrials.gov as NCT00276939.

  12. Switching from high-fat to low-fat diet normalizes glucose metabolism and improves glucose-stimulated insulin secretion and insulin sensitivity but not body weight in C57BL/6J mice.

    Science.gov (United States)

    Agardh, Carl-David; Ahrén, Bo

    2012-03-01

    Environmental factors such as a high-fat diet contribute to type 2 diabetes and obesity. This study examined glycemia, insulin sensitivity, and β-cell function after switching from a high-fat diet to a low-fat diet in mice. C57BL/6J mice were fed a high-fat diet or low-fat diet for 18 months, after which mice on the high-fat diet either maintained this diet or switched to a low-fat diet for 4 weeks. Body weight and glucose and insulin responses to intraperitoneal glucose were determined. Insulin secretion (insulinogenic index: the 10-minute insulin response divided by the 10-minute glucose level) and insulin sensitivity (1 divided by basal insulin) were determined. After 18 months on a high-fat diet, mice had glucose intolerance, marked hyperinsulinemia, and increased body weight compared to mice on a low-fat diet (P diet to low-fat diet normalized glucose tolerance, reduced but not normalized body weight (P diet to low-fat diet normalizes glucose tolerance and improves but not normalizes insulin secretion and insulin sensitivity. These effects are more pronounced than the reduced body weight.

  13. Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study.

    Science.gov (United States)

    Lee, Gun Joon; Han, Bok Kung; Choi, Hyuk Joon; Kang, Shin Ho; Baick, Seung Chun; Lee, Dong-Un

    2015-01-01

    We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 μs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (pelectric-field strength of 10 kV/cm can be used to pasteurize low-fat milk.

  14. The Effects of a Low-Carbohydrate Diet vs. a Low-Fat Diet on Novel Cardiovascular Risk Factors: A Randomized Controlled Trial.

    Science.gov (United States)

    Hu, Tian; Yao, Lu; Reynolds, Kristi; Whelton, Paul K; Niu, Tianhua; Li, Shengxu; He, Jiang; Bazzano, Lydia A

    2015-09-17

    Increasing evidence supports a low-carbohydrate diet for weight loss and improvement in traditional cardiovascular disease (CVD) markers. Effects on novel CVD markers remain unclear. We examined the effects of a low-carbohydrate diet (fat diet (fat, saturated fat; n = 73) on biomarkers representing inflammation, adipocyte dysfunction, and endothelial dysfunction in a 12 month clinical trial among 148 obese adults free of diabetes and CVD. Participants met with a study dietitian on a periodic basis and each diet group received the same behavioral curriculum which included dietary instruction and supportive counseling. Eighty percent of participants completed the intervention. At 12 months, participants on the low-carbohydrate diet had significantly greater increases in adiponectin (mean difference in change, 1336 ng/mL (95% CI, 342 to 2330 ng/mL); p = 0.009) and greater decreases in intercellular adhesion molecule-1 concentrations (-16.8 ng/mL (-32.0 to -1.6 ng/mL); p = 0.031) than those on the low-fat diet. Changes in other novel CVD markers were not significantly different between groups. In conclusion, despite the differences in weight changes on diets, a low-carbohydrate diet resulted in similar or greater improvement in inflammation, adipocyte dysfunction, and endothelial dysfunction than a standard low-fat diet among obese persons.

  15. Inactivation effect of X-ray treatments on Cronobacter species (Enterobacter sakazakii) in tryptic soy broth, skim milk, low-fat milk and whole-fat milk.

    Science.gov (United States)

    Mahmoud, B S M

    2009-11-01

    To determine the inactivation effect of X-ray treatments on Cronobacter (E. sakazakii) in tryptic soy broth (TSB), skim milk (0% fat), low-fat milk (1% and 2%) and whole-fat milk (3.5%). X-rays were produced using the RS 2400 generator system (Rad Source Technologies Inc.). Cronobacter (in TSB), inoculated skim milk (0% fat), low-fat milk (1% and 2% fat) and whole-fat milk (3.5% fat) were treated with 0.0, 0.1, 0.5, 0.75, 1.0, 2.0, 3.0, 4.0, 5.0 and 6.0 kGy X-ray doses. Surviving bacteria in the TSB and inoculated milk, before and after treatment, were enumerated using plating method onto trypticase soy agar. Greater than 7.0-log CFU reduction in Cronobacter population was observed with 4.0, 5.0, 6.0, 6.0 and 6.0 kGy X-ray in the TSB, skim milk, 1% fat milk, 2% fat milk and 3.5% fat milk, respectively. Treatment with X-rays significantly (P industry.

  16. Effects of switching from whole to low-fat/fat-free milk in public schools - New York city, 2004-2009.

    Science.gov (United States)

    2010-01-29

    In 2005, the New York City (NYC) Department of Education (DOE) began reviewing its public school food policies to determine whether changes could help address the increasing prevalence of childhood obesity in NYC. DOE determined that reducing consumption of whole milk and increasing consumption of fat-free or low-fat milk could help decrease students' fat and calorie intake while maintaining calcium consumption. However, milk industry advocates and others expressed concern that phasing out whole milk might decrease overall student demand for milk. Nevertheless, during 2005-2006, DOE removed whole milk from cafeterias in all public schools serving the city's approximately 1.1 million schoolchildren. To assess the effects of the switch on milk consumption, the NYC Department of Health and Mental Hygiene (DOHMH) analyzed system-wide school milk purchasing data. This report summarizes the results of that analysis, which indicated that DOE school milk purchases per student per year increased 1.3% in fiscal year 2009 compared with 2004 purchases. By removing whole milk and switching from low-fat to fat-free chocolate milk, NYC public school milk-drinking students were served an estimated 5,960 fewer calories and 619 fewer grams of fat in 2009 than they were in 2004. Other school systems can use these results to guide changes to their own school food policies.

  17. Body Weight Control by a High-Carbohydrate/Low-Fat Diet Slows the Progression of Diabetic Kidney Damage in an Obese, Hypertensive, Type 2 Diabetic Rat Model

    Directory of Open Access Journals (Sweden)

    Shuichi Ohtomo

    2010-01-01

    Full Text Available Obesity is one of several factors implicated in the genesis of diabetic nephropathy (DN. Obese, hypertensive, type 2 diabetic rats SHR/NDmcr-cp were given, for 12 weeks, either a normal, middle-carbohydrate/middle-fat diet (MC/MF group or a high-carbohydrate/low-fat diet (HC/LF group. Daily caloric intake was the same in both groups. Nevertheless, the HC/LF group gained less weight. Despite equivalent degrees of hypertension, hyperglycemia, hyperlipidemia, hyperinsulinemia, and even a poorer glycemic control, the HC/LF group had less severe renal histological abnormalities and a reduced intrarenal advanced glycation and oxidative stress. Mediators of the renoprotection, specifically linked to obesity and body weight control, include a reduced renal inflammation and TGF-beta expression, together with an enhanced level of adiponectin. Altogether, these data identify a specific role of body weight control by a high-carbohydrate/low-fat diet in the progression of DN. Body weight control thus impacts on local intrarenal advanced glycation and oxidative stress through inflammation and adiponectin levels.

  18. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics.

    Science.gov (United States)

    López-López, I; Cofrades, S; Jiménez-Colmenero, F

    2009-09-01

    This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n-3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata), partial substitution (50%) of animal fat by olive oil and chilled storage (41days at 2°C). The presence of seaweed improved water and fat binding properties, reduced (P<0.05) lightness and redness and increased (P<0.05) the hardness and chewiness of low-fat frankfurters enriched with n-3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backfat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.

  19. Preparation on the low-fat ice cream of pumpkin%南瓜低脂冰淇淋的生产工艺研究

    Institute of Scientific and Technical Information of China (English)

    马川兰; 崔惠玲

    2012-01-01

    Fresh mellow pumpkin was chosen as the raw material of producing low-fat ice cream, while part milk fat was replaced by artificial butter. At the same time, with the sensory quality and expansion rate as evaluation targets, the best formula of the healthy low- fat ice cream was obtained by the orthogonal experiment method: which was the whole milk powder 12%, the pumpkin pulp 20%, CMC 0.15%, xanthan gum 0.10%, artificial butter 3.5%, the white sugar 13%.%选取新鲜成熟南瓜为原料,以人造奶油代替部分乳脂,依据感官质量及膨胀率作为评价指标,通过正交实验获得南瓜保健冰淇淋的最佳配方为:全脂乳粉12%,南瓜浆20%,CMC0.15%,黄原胶0.10%,人造奶油3.5%,白砂糖13%。

  20. Effect of high magnetic field on carbide precipitation in W{sub 6}Mo{sub 5}Cr{sub 4}V{sub 3} high-speed steel during low-temperature tempering

    Energy Technology Data Exchange (ETDEWEB)

    Wu, Yan [Northeastern Univ., Shenyang (China). Research Inst.; Li, Hui-Hui; Zhang, Zhi-Wei; Tong, Lu; Zhao, Xiang [Northeastern Univ., Shenyang (China). Key Lab. for Anisotropy and Texture of Materials (Ministry of Education)

    2016-04-15

    The effect of a high magnetic field on carbide precipitation in W{sub 6}Mo{sub 5}Cr{sub 4}V{sub 3} high-speed steel during low-temperature tempering was investigated. The applied high magnetic field promoted the precipitation of M{sub 6}C-type carbides at boundaries and in the grain interior, but maximum spheroidization and refinement occurred for those carbides precipitated at boundaries. Compared with M{sub 6}C-type carbides, the effect of high magnetic field on the precipitation behavior of MC-type carbides is much weaker. The high magnetic field hindered M{sub 2}C-type carbide precipitation by affecting the Gibbs free energy and increased the microhardness of W{sub 6}Mo{sub 5}Cr{sub 4}V{sub 3} high-speed steel at low tempering temperature.

  1. Effect of Low-fat Milk Consumption Compared to Apple Juice and Water on the Energy Intake Among 10-12-Year-Old Obese Boys: A Three-way Cross-over Clinical Trial

    Science.gov (United States)

    Mehrabani, Sanaz; Salehi-Abargouei, Amin; Asemi, Mehdi; Mehrabani, Sepideh; Feizi, Awat; Safavi, Seyyed Morteza

    2014-01-01

    Background: Appetite lowering characteristics of dairy have attracted scientists to look for its effect on energy intake particularly among children. In the present study, we tried to assess the effect of low-fat milk on total and short-term energy intake among obese boys in a randomized three-way cross-over clinical trial. Methods: A total of 34 obese 10-12-year-old boys were randomized to consume three beverages (low-fat milk, apple juice, or water) with a fixed energy breakfast for two consecutive days, 1 week apart. Ad libitum lunch was provided for subjects 5 h later. The energy intake from breakfast till lunch and total energy intake on intervention days, and 2 days after intervention were compared. Generalized linear model repeated measures procedure in which test beverages were considered as repeated factors. Results: Energy intake from breakfast till lunch was lower when low-fat milk consumption was included in the breakfast compared with water and apple juice (adjusted mean ± standard error: Low-fat milk = 1484.33 ± 15.30 Kcal, apple juice = 1543.39 ± 20.70 Kcal, water = 1606.6 ± 19.94 Kcal; P 0.05). Conclusions: One serving of low-fat milk might affect the energy intake in a short-term period. The possible effect of frequent consumption of dairy products on long-term energy intake among children is needed to be examined. PMID:25538836

  2. Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage.

    Science.gov (United States)

    Delgado-Pando, G; Cofrades, S; Ruiz-Capillas, C; Triki, M; Jiménez-Colmenero, F

    2012-12-01

    Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel were formulated by replacing (totally or partially) pork backfat by a combination of healthier oils (olive, linseed and fish oils) and konjac gel. Lipid oxidation, microbiological changes and biogenic amine (BA) formation were studied in healthier-lipid pâtés during chill storage (85 days, 2 °C). Increasing unsaturated fatty acid levels favoured lipid oxidation, although the levels reached were low throughout the storage period, ranging from 0.113 to 0.343 mg malonaldehyde/kg sample. Neither the formulation nor the time in storage affected the microbial load. Biogenic amine contents of products (the sum of initial concentrations and amines formed during storage) varied according to the type of BA but were far below levels that could constitute a consumer health hazard.

  3. Detection of flavor compounds in low-fat Monascus fermented sausage%红曲低脂香肠风味成分的测定

    Institute of Scientific and Technical Information of China (English)

    文豪; 邬应龙

    2011-01-01

    The flavor compounds of low-fat monascus fermented sausage were extracted by simultaneous distillation extraction and identified by the gas chromatography-mass spectrometry. 26 kinds of flavor compounds were detected. Aldehydes, esters, alcohols and ketones were the major components. Because of low level in fat, kinds of flavor compounds were relatively lower, but it had delicious flavor.%采用同时蒸馏萃取-气相色谱-质谱(SDE-GC-MS)联用分析技术,对红曲低脂香肠的风味物质进行测定,共检测出26种挥发性风味物质,主要为醛类、酯类、醇类、酮类等.由于脂肪含量较低,因此其风味物质的种类相对较少,但仍不失其应有的风味.

  4. New insights into the effects on blood pressure of diets low in salt and high in fruits and vegetables and low-fat dairy products

    Directory of Open Access Journals (Sweden)

    Sacks Frank M

    2001-04-01

    Full Text Available Abstract Results from the recent Dietary Approaches to Stop Hypertension (DASH-Sodium trial provide the latest evidence concerning the effects of dietary patterns and sodium intake on blood pressure. Participants ate either the DASH diet (high in fruits, vegetables and low-fat dairy products, and reduced in saturated and total fat or a typical US diet. Within each diet arm, participants ate higher, intermediate, and lower sodium levels, each for 30 days. The results indicated lower blood pressure with lower sodium intake for both diet groups. Although some critics would argue otherwise, these findings provide important new evidence for the value of the DASH diet and sodium reduction in controlling blood pressure.

  5. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.

    Science.gov (United States)

    do Amaral, Deborah S; Cardelle-Cobas, Alejandra; do Nascimento, Bárbara M S; Monteiro, Maria J; Madruga, Marta S; Pintado, Maria Manuela E

    2015-08-01

    A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.

  6. Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

    Science.gov (United States)

    Azari-Anpar, Mojtaba; Khomeiri, Morteza; Ghafouri-Oskuei, Hamed; Aghajani, Narjes

    2017-04-01

    In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream. Results showed that the incorporation of maltodextrin and resistant starch at 0 and 2% w/w respectively, resulted into ice cream with suitable viscosity, melting rate, first dripping time, overrun and acidity.

  7. Comparative researches on two direct transmethylation without prior extraction methods for fatty acids analysis in vegetal matrix with low fat content

    Directory of Open Access Journals (Sweden)

    Harmanescu Monica

    2012-01-01

    Full Text Available Abstract Background The aim of our work was to compare two methods, both based on direct transmethylation with different reagents, BF3/MeOH (boron trifluoride in methanol or HCl/MeOH (hydrochloride acid in methanol, in acid catalysis, without prior extraction, to find the fast, non-expensive but enough precise method for 9 principal fatty acids (lauric, myristic, palmitic, stearic, oleic, linoleic, linolenic, arahidic and behenic acids analysis in vegetal matrix with low fat content (forage from grassland, for nutrition and agrochemical studies. Results Comparatively, between the average values obtained for all analysed fatty acids by the two methods based on direct transmethylation without prior extraction no significantly difference was identified (p > 0.05. The results of fatty acids for the same forage sample were more closely to their average value, being more homogenous for BF3/MeOH than HCl/MeOH, because of the better accuracy and repeatability of this method. Method that uses BF3/MeOH reagent produces small amounts of interfering compounds than the method using HCl/MeOH reagent, results reflected by the better statistical parameters. Conclusion The fast and non-expensive BF3/methanol method was applied with good accuracy and sensitivity for the determination of free or combined fatty acids (saturated and unsaturated in forage matrix with low fat content from grassland. Also, the final extract obtained by this method, poorer in interfering compounds, is safer to protect the injector and column from contamination with heavy or non-volatile compounds formed by transmethylation reactions.

  8. Comparison of the effect of low-glycemic index versus low-Fat diet on the body weight and plasma lipid profile in obeses women

    Directory of Open Access Journals (Sweden)

    Zohreh Mazloom

    2009-01-01

    Full Text Available (Received 15 Jun, 2008; Accepted 14 Feb, 2009AbstractBackground and purpose: The rate of carbohydrate absorption after a meal, as quantified by glycemic index, has an effect on postprandial hormonal and metabolic response.The aim of the present study is to determine the effects of low-glycemic index diet, versus low-fat diet on the body weight, BMI, WHR (waist/hip ratio and plasma lipid profile of obese patients.Materials and methods: A randomized controlled trial compared the effect of two dietary treatments (low glycemic index & low fat in 46 adults, ages 18 to 55 years old, BMI >27, who proceeded to Motahary Clinic in Shiraz, Iran. Body weight, BMI, WHR (waist/hip ratio, fast and post-prandial Plasma lipid profile (Triacylglycerol, total Cholesterol, LDL-C, HDL-C concentration level of obese women were measured at the beginning and end of 6 weeks.Results: Changes in Body weight, BMI, WHR (waist/hip ratio and Plasma lipid profile (Triacylglycerol, total Cholesterol, LDL-C, HDL-C concentration were significant in both dietary groups. But no significant differences were observed in any parameter measured between two groups, except for the post-prandial HDL-C in which significant difference were observed.Conclusion: From these findings, it can be concluded that the isolated bacterial strain can utilize Organ phosphorus pesticides as a source of carbon and phosphorus. Utilization of these compounds by soil microorganisms is a crucial phenomenon by which these compounds are removed from the environment, thus, preventing environmental pollution.Both diets can equally be effective in decreasing the body weight and Plasma lipid profile.J Mazand Univ Med Sci 2009; 19(68:40-47 (Persian

  9. 大米糖浆在低脂冰淇淋中的应用研究%Processing low fat ice cream with rice syrup

    Institute of Scientific and Technical Information of China (English)

    贝惠玲; 杜淑霞; 徐丽

    2012-01-01

    The processing technology and formula of low fat ice cream was studied in the paper. The optimum processing conditions and formula were determined through mono factor as well as orthogonal experiments. The experiment results showed that the optimum conditions and formula were as follows: substitute 6% rice syrup (solid content) for butter; emulsifying-thickener formula: 0.2% monoglyceride ester, 0.1% guar gum, 0.08% xanthan gum and 0.1% CMC-Na; aging temperature is 0-2℃ with 6-8 h. The low fat ice cream obtained had good delatation and melting-resistance. The sensory evaluation score close to high fat ice cream.%通过单因素及正交试验确定了制作低脂冰淇淋较佳配方及工艺,试验结果表明,以6%大米糖浆(固形物计)替代奶油;添加的乳化增稠剂:单甘酯0.2%、瓜尔豆胶0.1%、黄原胶0.08%、羧甲基纤维素钠0.1%;采用的老化工艺:温度0~2℃,时间6~8h。制得的低脂冰淇淋膨胀率、抗融性好,感官评分接近高脂冰淇淋。

  10. Effect of a low-carbohydrate diet versus a low-fat, calorie-restricted diet on adipokine levels in obese, diabetic participants

    Directory of Open Access Journals (Sweden)

    Marion L Vetter

    2010-10-01

    Full Text Available Marion L Vetter1,2,3, Alisha Wade1, Leslie G Womble3, Cornelia Dalton-Bakes1, Thomas A Wadden3, Nayyar Iqbal1,21Division of Endocrinology, Diabetes, and Metabolism, Department of Medicine, Hospital of the University of Pennsylvania, Philadelphia, PA, USA; 2Division of Endocrinology, Department of Medicine, Philadelphia Veterans Affairs Medical Center, Philadelphia, PA, USA; 3Department of Psychiatry, Center for Weight and Eating Disorders, University of Pennsylvania School of Medicine, Philadelphia, PA, USAAbstract: The effect of dietary macronutrient composition on adipokine concentrations remains unclear. Greater reductions in leptin have been reported in participants who followed low-carbohydrate versus low-fat diets, although these studies did not adjust for the important effects of weight loss on adipokines. We investigated the effect of macronutrient composition on adipokine levels in 144 obese, diabetic participants who were randomly assigned to a low-carbohydrate (<30 g/day or low-fat diet (≤30% of calories from fat with a deficit of 500 kcal/day. Weight, adipokines, and dietary intake were assessed at baseline and 6 months. Complete data were available for 79 participants. At month 6, weight, leptin, adiponectin, and tumor necrosis factor-a concentrations did not differ significantly between groups (P > 0.05 for all variables. However, significant changes in leptin and adiponectin occurred over time (P < 0.001 and P < 0.012, respectively. Modest weight loss, rather than macronutrient composition, likely accounted for the favorable changes observed in leptin and adiponectin over time.Keywords: diet, adipokine, obesity, diabetes, carbohydrate, hormone

  11. Changes in nutrient intake and dietary quality among participants with type 2 diabetes following a low-fat vegan diet or a conventional diabetes diet for 22 weeks.

    Science.gov (United States)

    Turner-McGrievy, Gabrielle M; Barnard, Neal D; Cohen, Joshua; Jenkins, David J A; Gloede, Lise; Green, Amber A

    2008-10-01

    Although vegan diets improve diabetes management, little is known about the nutrient profiles or diet quality of individuals with type 2 diabetes who adopt a vegan diet. To assess the changes in nutrient intake and dietary quality among participants following a low-fat vegan diet or the 2003 American Diabetes Association dietary recommendations. A 22-week randomized, controlled clinical trial examining changes in nutrient intake and diet quality. Participants with type 2 diabetes (n=99) in a free-living setting. Participants were randomly assigned to a low-fat vegan diet or a 2003 American Diabetes Association recommended diet. Nutrient intake and Alternate Healthy Eating Index (AHEI) scores were collected at baseline and 22 weeks. Between-group t tests were calculated for changes between groups and paired comparison t tests were calculated for changes within-group. Pearson's correlation assessed relationship of AHEI score to hemoglobin A1c and body weight changes. Both groups reported significant decreases in energy, protein, fat, cholesterol, vitamin D, selenium, and sodium intakes. The vegan group also significantly reduced reported intakes of vitamin B-12 and calcium, and significantly increased carbohydrate, fiber, total vitamin A activity, beta carotene, vitamins K and C, folate, magnesium, and potassium. The American Diabetes Association recommended diet group also reported significant decreases in carbohydrate and iron, but reported no significant increases. The vegan group significantly improved its AHEI score (PVegan diets increase intakes of carbohydrate, fiber, and several micronutrients, in contrast with the American Diabetes Association recommended diet. The vegan group improved its AHEI score whereas the American Diabetes Association recommended diet group's AHEI score remained unchanged.

  12. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.

    Science.gov (United States)

    Shariati-Ievari, Shiva; Ryland, Donna; Edel, Andrea; Nicholson, Tiffany; Suh, Miyoung; Aliani, Michel

    2016-05-01

    Pulses are known to be nutritious foods but are susceptible to oxidation due to the reaction of lipoxygenase (LOX) with linolenic and linoleic acids which can lead to off flavors caused by the formation of volatile organic compounds (VOCs). Infrared micronization at 130 and 150 °C was investigated as a heat treatment to determine its effect on LOX activity and VOCs of chickpea and green lentil flour. The pulse flours were added to low-fat beef burgers at 6% and measured for consumer acceptability and physicochemical properties. Micronization at 130 °C significantly decreased LOX activity for both flours. The lentil flour micronized at 150 °C showed a further significant decrease in LOX activity similar to that of the chickpea flour at 150 °C. The lowering of VOCs was accomplished more successfully with micronization at 130 °C for chickpea flour while micronization at 150 °C for the green lentil flour was more effective. Micronization minimally affected the characteristic fatty acid content in each flour but significantly increased omega-3 and n-6 fatty acids at 150 °C in burgers with lentil and chickpea flours, respectively. Burgers with green lentil flour micronized at 130 and 150 °C, and chickpea flour micronized at 150 °C were positively associated with acceptability. Micronization did not affect the shear force and cooking losses of the burgers made with both flours. Formulation of low-fat beef burgers containing 6% micronized gluten-free binder made from lentil and chickpea flour is possible based on favorable results for physicochemical properties and consumer acceptability.

  13. Effects of low-fat milk consumption at breakfast on satiety and short-term energy intake in 10- to 12-year-old obese boys.

    Science.gov (United States)

    Mehrabani, Sanaz; Safavi, Seyyed Morteza; Mehrabani, Sepideh; Asemi, Mehdi; Feizi, Awat; Bellissimo, Nick; Salehi-Abargouei, Amin

    2016-06-01

    Although controversy exists, some researchers have proposed that dairy products increase the sense of satiety and decrease energy intake; however, data about these effects are lacking in children. Our objective was to assess the effect of low-fat milk compared with iso-volumic and iso-volumic/iso-energetic controls on satiety and energy intake at lunch in obese boys using a randomized three-way crossover controlled clinical trial. Thirty-four obese boys aged 10-12 years were randomized to consume a fixed content breakfast with low-fat milk (LFM), apple juice (AJ) or water (W) for two consecutive days. Subjective appetite, hunger, fullness, desire to eat and prospective food consumption were measured using a visual analogue scale every 1 h after breakfast followed by an ad libitum buffet lunch at 5 h. All participants completed the study. Energy intake was significantly lower after intake of LFM compared with AJ and W (adjusted mean ± standard error of energy intake: LFM = 1010 ± 14 kcal, AJ = 1059 ± 16 kcal, W = 1236 ± 20 kcal; P Obese children reported higher satiety score after drinking LFM with breakfast compared with W and AJ (P intake in obese boys. Future studies with more participants from both genders and longer follow-up periods are merited. The study protocol was registered with the Iranian Registry of Clinical Trials (Registration No: IRCT2013022312571N1).

  14. Comparison of a low carbohydrate and low fat diet for weight maintenance in overweight or obese adults enrolled in a clinical weight management program

    Directory of Open Access Journals (Sweden)

    Curry Chelsea

    2007-11-01

    Full Text Available Abstract Background Recent evidence suggests that a low carbohydrate (LC diet may be equally or more effective for short-term weight loss than a traditional low fat (LF diet; however, less is known about how they compare for weight maintenance. The purpose of this study was to compare body weight (BW for participants in a clinical weight management program, consuming a LC or LF weight maintenance diet for 6 months following weight loss. Methods Fifty-five (29 low carbohydrate diet; 26 low fat diet overweight/obese middle-aged adults completed a 9 month weight management program that included instruction for behavior, physical activity (PA, and nutrition. For 3 months all participants consumed an identical liquid diet (2177 kJ/day followed by 1 month of re-feeding with solid foods either low in carbohydrate or low in fat. For the remaining 5 months, participants were prescribed a meal plan low in dietary carbohydrate (~20% or fat (~30%. BW and carbohydrate or fat grams were collected at each group meeting. Energy and macronutrient intake were assessed at baseline, 3, 6, and 9 months. Results The LC group increased BW from 89.2 ± 14.4 kg at 3 months to 89.3 ± 16.1 kg at 9 months (P = 0.84. The LF group decreased BW from 86.3 ± 12.0 kg at 3 months to 86.0 ± 14.0 kg at 9 months (P = 0.96. BW was not different between groups during weight maintenance (P = 0.87. Fifty-five percent (16/29 and 50% (13/26 of participants for the LC and LF groups, respectively, continued to decrease their body weight during weight maintenance. Conclusion Following a 3 month liquid diet, the LC and LF diet groups were equally effective for BW maintenance over 6 months; however, there was significant variation in weight change within each group.

  15. Effect of a low-fat or low-carbohydrate weight-loss diet on markers of cardiovascular risk among premenopausal women: a randomized trial.

    Science.gov (United States)

    Foraker, Randi E; Pennell, Michael; Sprangers, Peter; Vitolins, Mara Z; DeGraffinreid, Cecilia; Paskett, Electra D

    2014-08-01

    Low-fat and low-carbohydrate weight-loss diets can have a beneficial effect on longitudinal measures of blood pressure and blood lipids. We aimed to assess longitudinal changes in blood pressure and blood lipids in a population of premenopausal women. We hypothesized that results may differ by level of adherence to the respective diet protocol and baseline presence of hypertension or hyperlipidemia. Overweight or obese premenopausal women were randomized to a low-fat (n=41) or low-carbohydrate (n=38) diet. As part of the 52-week Lifestyle Eating and Fitness (LEAF) intervention trial, we fit linear mixed models to determine whether a change in outcome differed by treatment arm. Within-group trends in blood pressure and blood lipids did not differ (p>0.30). Across study arms, there was a significant decrease in systolic blood pressure (SBP, 3 mm Hg, p=0.01) over time, but diastolic blood pressure (DBP) did not change significantly over the course of the study. Blood lipids (total cholesterol [TC], low-density lipoproteins [LDL], and high-density lipoproteins [HDL]) all exhibited nonlinear trends over time (p0.20). We observed a decline in SBP among women who were hypertensive at baseline (p0.40). Our results support that dietary interventions may be efficacious for lowering blood pressure and blood lipids among overweight or obese premenopausal women. However, a decrease in SBP was the only favorable change that was sustained in this study population. These changes can be maintained over the course of a 1-year intervention, yet changes in blood lipids may be less sustainable.

  16. Randomised comparison of diets for maintaining obese subjects' weight after major weight loss: ad lib, low fat, high carbohydrate diet v fixed energy intake.

    Science.gov (United States)

    Toubro, S; Astrup, A

    1997-01-04

    To compare importance of rate of initial weight loss for long term outcome in obese patients and to compare efficacy of two different weight maintenance programmes. Subjects were randomised to either rapid or slow initial weight loss. Completing patients were re-randomised to one year weight maintenance programme of ad lib diet or fixed energy intake diet. Patients were followed up one year later. University research department in Copenhagen, Denmark. 43 (41 women) obese adults (body mass index 27-40) who were otherwise healthy living in or around Copenhagen. 8 weeks of low energy diet (2 MJ/day) or 17 weeks of conventional diet (5 MJ/day), both supported by an anorectic compound (ephedrine 20 mg and caffeine 200 mg thrice daily); one year weight maintenance programme of ad lib, low fat, high carbohydrate diet or fixed energy intake diet ( 5 kg at follow up. Mean initial weight loss was 12.6 kg (95% confidence interval 10.9 to 14.3 kg) in rapid weight loss group and 12.6 (9.9 to 15.3) kg in conventional diet group. Rate of initial weight loss had no effect on weight maintenance after 6 or 12 months of weight maintenance or at follow up. After weight maintenance programme, the ad lib group had maintained 13.2 (8.1 to 18.3) kg of the initial weight loss of 13.5 (11.4 to 15.5) kg, and the fixed energy intake group had maintained 9.7 (6.1 to 13.3) kg of the initial 13.8 (11.8 to 15.7) kg weight loss (group difference 3.5 (-2.4 to 9.3) kg). Regained weight at follow up was greater in fixed energy intake group than in ad lib group (11.3 (7.1 to 15.5) kg v 5.4 (2.3 to 8.6) kg, group difference 5.9 (0.7 to 11.1) kg, P lib group and 40% of fixed energy intake group had maintained a weight loss of > 5 kg (P lib, low fat, high carbohydrate diet was superior to fixed energy intake for maintaining weight after a major weight loss. The rate of the initial weight loss did not influence long term outcome.

  17. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.

    Science.gov (United States)

    Di Cagno, R; De Pasquale, I; De Angelis, M; Buchin, S; Rizzello, C G; Gobbetti, M

    2014-01-01

    Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of ~0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); with MWPC and exopolysaccharides (EPS)-producing Streptococcus thermophilus ST446 (LFC-MWPC-EPS); and with MWPC, EPS-producing strain ST446, and Lactobacillus plantarum LP and Lactobacillus rhamnosus LRA as adjunct cultures (LFC-MWPC-EPS-A). The non-EPS-producing isogenic variant Streptococcus thermophilus ST042 was used for making full-fat Caciotta-type cheese (FFC), LFC, and LFC-MWPC. Cheeses were characterized based on compositional, microbiological, biochemical, texture, volatile components (purge and trap, and solid-phase microextraction coupled with gas chromatography-mass spectrometry), and sensory analyses. Compared with FFC and LFC (51.6 ± 0.7 to 53.0 ± 0.9%), the other cheese variants retained higher levels of moisture (60.5 ± 1.1 to 67.5 ± 0.5%). The MWPC mainly contributed to moisture retention. Overall, all LFC had approximately one-fourth (22.6 ± 0.8%) of the fat of FFC. Hardness of cheeses slightly varied over 7d of ripening. Microbial EPS positively affected cheese texture, and the texture of LFC without MWPC or microbial EPS was excessively firm. Free amino acids were at the highest levels in LFC treatments (2,705.8 ± 122 to 3,070.4 ± 123 mg/kg) due to the addition of MWPC and the peptidase activity of adjunct cultures. Aldehydes, alcohols, ketones, sulfur compounds, and short- to medium-chain carboxylic acids differentiated LFC variants and FFC. The sensory attributes pleasant to taste, intensity of flavor, overall acceptability, and pleasant to chew variously described LFC-MWPC-EPS and LFC-MWPC-EPS-A. Based on the technology options used, low-fat Caciotta-type cheese (especially ripened for 14 d) has promising features to be further exploited as a suitable alternative to the full-fat variant.

  18. Adipose tissue metabolism and inflammation are differently affected by weight loss in obese mice due to either a high-fat diet restriction or change to a low-fat diet

    NARCIS (Netherlands)

    Hoevenaars, F.P.M.; Keijer, J.; Herreman, L.; Palm, I.F.; Hegeman, M.A.; Swarts, J.J.M.; Schothorst, van E.M.

    2014-01-01

    Restriction of a high-fat diet (HFD) and a change to a low-fat diet (LFD) are two interventions that were shown to promote weight loss and improve parameters of metabolic health in obesity. Examination of the biochemical and molecular responses of white adipose tissue (WAT) to these interventions ha

  19. Effect of Low-fat Milk Consumption Compared to Apple Juice and Water on the Energy Intake Among 10-12-Year-Old Obese Boys: A Three-way Cross-over Clinical Trial

    Directory of Open Access Journals (Sweden)

    Sanaz Mehrabani

    2014-01-01

    Conclusions: One serving of low-fat milk might affect the energy intake in a short-term period. The possible effect of frequent consumption of dairy products on long-term energy intake among children is needed to be examined.

  20. Adipose tissue metabolism and inflammation are differently affected by weight loss in obese mice due to either a high-fat diet restriction or change to a low-fat diet

    NARCIS (Netherlands)

    Hoevenaars, F.P.M.; Keijer, J.; Herreman, L.; Palm, I.F.; Hegeman, M.A.; Swarts, J.J.M.; Schothorst, van E.M.

    2014-01-01

    Restriction of a high-fat diet (HFD) and a change to a low-fat diet (LFD) are two interventions that were shown to promote weight loss and improve parameters of metabolic health in obesity. Examination of the biochemical and molecular responses of white adipose tissue (WAT) to these interventions ha

  1. Application of Konjac Gel in Low-Fat Meat Products%魔芋胶在低脂肉制品中的应用研究现状

    Institute of Scientific and Technical Information of China (English)

    杨雯; 李宏梁

    2015-01-01

    综述魔芋胶的结构和特性及其在低脂肉制品中的应用研究现状,重点介绍近几年魔芋精粉、魔芋复配胶、魔芋油脂复配物、脱乙酰改性魔芋胶、接枝共聚葡甘聚糖衍生物分别在发酵干香肠、西式灌肠、新鲜羊肉香肠、肉丸、禽肉重组火腿中的配方、产品特性等研究概况.%The structure, characteristics of konjac gel, and its application research status in low-fat meat products were summarized. Formulations, product characteristics and the like of konjac flour, complex konjac gel, konjac and oil compound, deacetylation modified konjac gel, graft copolymerization glucomannan derivative in dry fermented sausages, western-style sausages, fresh merguez sausages, meatballs, recombinant poultry hams were introduced in detail.

  2. Cactus pear peel flour as a fiber source and its effect on physicochemical and sensory characteristics of low fat-sodium reduced-sausages

    Directory of Open Access Journals (Sweden)

    Ocampo-Olalde, Raul

    2015-12-01

    Full Text Available Due to the higher fiber content of fiber and antioxidant compounds cactus pear peel can be employed as a functional ingredient in meat products. The aim of this work was to study the effect of cactus pear peel flour as fiber source in the physicochemical and sensory characteristics of low fat sodium reduced cooked sausages. There different formulations were employed, two with 2.5 and 5% of cactus pear peel flour, respectively, and control with no cactus pear peel flour. Sausages were vacuum packed and stored at 4°C and analyzed (moisture, total moisture, expressible moisture, CIE-Lab color, and texture at 1, 5, 10 and 15 days of storage. Sensory evaluation was performed at day 1. Results shown that when more cactus pear peel flour was employed, color differences were more marked between treatments, also reflected during sensory evaluation. The other parameters evaluated were not significantly different. As conclusion, cactus pear peel flour can be employed at 2.5% with no effect on sensory characteristics of cooked sausages.

  3. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh).

    Science.gov (United States)

    Atamian, Samson; Olabi, Ammar; Kebbe Baghdadi, Omar; Toufeili, Imad

    2014-03-01

    Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh with different fat levels. Bovine, caprine, and ovine milks were used to produce two batches of full-fat (∼10%), reduced-fat (∼5%), and low-fat (yogurt samples. Chemical analyses of fat, moisture, protein, ash, syneresis, acidity, pH, sodium, magnesium, and calcium contents were conducted. Instrumental texture analysis using the back extrusion method was applied. Quantitative descriptive sensory analysis was used to profile samples by 11 trained panelists and the acceptability of samples was assessed by 47 panelists. Type of milk significantly affected (P < 0.001) all chemical attributes except moisture and nitrogen-free extract, and fat level significantly impacted moisture, fat, protein, ash, acidity, and magnesium contents of Labneh. Type of milk significantly affected apparent modulus, hardness, hardness work done, and adhesive force, whereas fat level significantly affected hardness. Type of milk significantly affected the sensory attributes of syneresis, compactness, goaty odor and flavor, rate of flow, color, shininess, bitter flavor, denseness, melting rate, and spreadability, whereas fat level affected only color, denseness, and melting rate. Type of milk had a significant effect on overall acceptability and acceptability of flavor and texture.

  4. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

    Science.gov (United States)

    Yılmaz, Í; Simşek, O; Işıklı, M

    2002-10-01

    Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

  5. Associations of lipoprotein lipase gene rs326 with changes of lipid profiles after a high-carbohydrate and low-fat diet in healthy Chinese Han youth.

    Science.gov (United States)

    Zhu, Xing-chun; Lin, Jia; Wang, Qian; Liu, Hui; Qiu, Li; Fang, Ding-zhi

    2014-04-23

    To investigate the effects of a high-carbohydrate and low-fat (HC/LF) diet on plasma lipids and apolipoproteins (Apos) of healthy Chinese Han youth with different genotypes of lipoprotein lipase gene (LPL) rs326, 56 subjects were given a washout diet of 30.1% fat and 54.1% carbohydrate for seven days, followed by the HC/LF diet of 13.8% fat and 70.1% carbohydrate for six days, with no total energy restriction. Plasma glucose, triglyceride (TG), total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), Apo B-100 and Apo A-I were analyzed at baseline and before and after the HC/LF diet. The results show that, when compared with before the HC/LF diet, only the male G carriers experienced increased HDL-C (p = 0.008) and Apo A-I (p = 0.005) after the HC/LF diet. Decreased TC in both males and females and increased TG in females were found regardless of the genotype after the HC/LF diet. LDL-C decreased in all the subjects although the decrease was not significant in the female G carriers. These results demonstrate that the G allele of LPL rs326 associates with the elevated levels of HDL-C and Apo A-I after the HC/LF diet in males of the healthy Chinese Han Youth.

  6. Associations of Lipoprotein Lipase Gene rs326 with Changes of Lipid Profiles after a High-Carbohydrate and Low-Fat Diet in Healthy Chinese Han Youth

    Directory of Open Access Journals (Sweden)

    Xing-chun Zhu

    2014-04-01

    Full Text Available To investigate the effects of a high-carbohydrate and low-fat (HC/LF diet on plasma lipids and apolipoproteins (Apos of healthy Chinese Han youth with different genotypes of lipoprotein lipase gene (LPL rs326, 56 subjects were given a washout diet of 30.1% fat and 54.1% carbohydrate for seven days, followed by the HC/LF diet of 13.8% fat and 70.1% carbohydrate for six days, with no total energy restriction. Plasma glucose, triglyceride (TG, total cholesterol (TC, high density lipoprotein cholesterol (HDL-C, low density lipoprotein cholesterol (LDL-C, Apo B-100 and Apo A-I were analyzed at baseline and before and after the HC/LF diet. The results show that, when compared with before the HC/LF diet, only the male G carriers experienced increased HDL-C (p = 0.008 and Apo A-I (p = 0.005 after the HC/LF diet. Decreased TC in both males and females and increased TG in females were found regardless of the genotype after the HC/LF diet. LDL-C decreased in all the subjects although the decrease was not significant in the female G carriers. These results demonstrate that the G allele of LPL rs326 associates with the elevated levels of HDL-C and Apo A-I after the HC/LF diet in males of the healthy Chinese Han Youth.

  7. Low-Fat Nondairy Minidrink Containing Plant Stanol Ester Effectively Reduces LDL Cholesterol in Subjects with Mild to Moderate Hypercholesterolemia as Part of a Western Diet

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    Maarit Hallikainen

    2013-01-01

    Full Text Available The cholesterol-lowering efficacy of plant stanol ester (STAEST added to fat- or milk-based products is well documented. However, their efficacy when added to nondairy liquid drinks is less certain. Therefore, we have investigated the cholesterol-lowering efficacy of STAEST added to a soymilk-based minidrink in the hypercholesterolemic subjects. In a randomized, double-blind, placebo-controlled parallel study, the intervention group (n=27 consumed 2.7 g/d of plant stanols as the ester in soymilk-based minidrink (65 mL/d with the control group (n=29 receiving the same drink without added plant stanols once a day with a meal for 4 weeks. Serum total, LDL, and non-HDL cholesterol concentrations were reduced by 8.0, 11.1, and 10.2% compared with controls (P<0.05 for all. Serum plant sterol concentrations and their ratios to cholesterol declined by 12–25% from baseline in the STAEST group while the ratio of campesterol to cholesterol was increased by 10% in the controls (P<0.05 for all. Serum precursors of cholesterol remained unchanged in both groups. In conclusion, STAEST-containing soymilk-based low-fat minidrink consumed once a day with a meal lowered LDL and non-HDL cholesterol concentrations without evoking any side effects in subjects consuming normal Western diet. The clinical trial registration number is NCT01716390.

  8. Effects of 7 days on an ad libitum low-fat vegan diet: the McDougall Program cohort.

    Science.gov (United States)

    McDougall, John; Thomas, Laurie E; McDougall, Craig; Moloney, Gavin; Saul, Bradley; Finnell, John S; Richardson, Kelly; Petersen, Katelin Mae

    2014-10-14

    Epidemiologic evidence, reinforced by clinical and laboratory studies, shows that the rich Western diet is the major underlying cause of death and disability (e.g, from cardiovascular disease and type 2 diabetes) in Western industrialized societies. The objective of this study is to document the effects that eating a low-fat (≤10% of calories), high-carbohydrate (~80% of calories), moderate-sodium, purely plant-based diet ad libitum for 7 days can have on the biomarkers of cardiovascular disease and type 2 diabetes. Retrospective analysis of measurements of weight, blood pressure, blood sugar, and blood lipids and estimation of cardiovascular disease risk at baseline and day 7 from 1615 participants in a 10-day residential dietary intervention program from 2002 to 2011. Wilcoxon's signed-rank test was used for testing the significance of changes from baseline. The median (interquartile range, IQR) weight loss was 1.4 (1.8) kg (p 7.5% at baseline, the risk dropped to 5.5% (>27%) at day 7 (p vegan diet eaten ad libitum for 7 days results in significant favorable changes in commonly tested biomarkers that are used to predict future risks for cardiovascular disease and metabolic diseases.

  9. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.

    Science.gov (United States)

    Jiménez-Colmenero, F; Cofrades, S; López-López, I; Ruiz-Capillas, C; Pintado, T; Solas, M T

    2010-03-01

    This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P<0.05) cooking loss and reduced (P<0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P<0.05) of lightness (L*) and redness (a*) values and an increase (P<0.05) of yellowness (b*) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix.

  10. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.

    Science.gov (United States)

    López-López, I; Cofrades, S; Cañeque, V; Díaz, M T; López, O; Jiménez-Colmenero, F

    2011-09-01

    Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels. Copyright © 2011 Elsevier Ltd. All rights reserved.

  11. Lower hepatic iron storage associated with obesity in mice can be restored by decreasing body fat mass through feeding a low-fat diet.

    Science.gov (United States)

    Chung, Hak; Wu, Dayong; Smith, Donald; Meydani, Simin Nikbin; Han, Sung Nim

    2016-09-01

    High-fat diet (HFD)-induced obesity has been reported to result in low hepatic iron storage. In the current study, we tested the hypothesis that these obesity-related changes in hepatic iron status could be reversed by decreasing adiposity by feeding a low-fat diet. Five-week-old C57BL/6 mice were assigned to 3 groups: the LL group was fed a control diet for 31 weeks, the HH group was fed a HFD for 31 weeks, and the HL group was fed the HFD for 15 weeks and then switched to the control diet for 16 weeks. The fat mass of the HL group decreased by 3.2 g from the 14th to the 30th weeks. Fat mass was significantly different among the groups (11.4, 15.8, and 37.5 g in the LL, HH, and HL groups, respectively; Pfat mass through feeding a lower-fat diet to HFD-induced obese mice restores liver iron storage.

  12. Highly sensitive detection of five typical fluoroquinolones in low-fat milk by field-enhanced sample injection-based CE in bubble cell capillary.

    Science.gov (United States)

    Deng, Yan; Gasilova, Natalia; Qiao, Liang; Zhou, Ying-Lin; Zhang, Xin-Xiang; Girault, Hubert H

    2014-12-01

    Fluoroquinolones are a group of synthetic antibiotics with a broad activity spectrum against mycoplasma, Gram-positive, and Gram-negative bacteria. Due to the extensive use of fluoroquinolones in farming and veterinary science, there is a constant need in the analytical methods able to efficiently monitor their residues in food products of animal origin, regulated by Commission Regulation (European Union) no. 37/2010. Herein, field-enhanced sample injection for sample stacking prior the CZE separation was developed inside a bubble cell capillary for highly sensitive detection of five typical fluoroquinolones in bovine milk. Ethylenediamine was proposed as the main component of BGE for the antibiotics separation. The effect of BGE composition, injection parameters, and water plug length on the field-enhanced sample injection-based CE with UV detection was investigated. Under the optimized conditions, described field-enhanced sample injection-based CE-UV analysis of fluoroquinolones provides LODs varying from 0.4 to 1.3 ng/mL. These LOD values are much lower (from 460 to 1500 times) than those obtained by a conventional CE in a standard capillary without bubble cell. The developed method was finally applied for the analysis of fluoroquinolones in low-fat milk from a Swiss supermarket. Sample recovery values from 93.6 to 106.0% for different fluoroquinolones, and LODs from 0.7 to 2.5 μg/kg, were achieved. Moreover, the proposed ethylenediamine-based BGE as volatile and compatible with MS system, enabled the coupling of the field-enhanced sample injection-based CE with a recently introduced electrostatic spray ionization MS via an iontophoretic fraction collection interface for qualitative fluoroquinolones identification. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  13. Effects of low-carbohydrate diets v. low-fat diets on body weight and cardiovascular risk factors: a meta-analysis of randomised controlled trials.

    Science.gov (United States)

    Mansoor, Nadia; Vinknes, Kathrine J; Veierød, Marit B; Retterstøl, Kjetil

    2016-02-14

    The effects of low-carbohydrate (LC) diets on body weight and cardiovascular risk are unclear, and previous studies have found varying results. Our aim was to conduct a meta-analysis of randomised controlled trials (RCT), assessing the effects of LC diets v. low-fat (LF) diets on weight loss and risk factors of CVD. Studies were identified by searching MEDLINE, Embase and Cochrane Trials. Studies had to fulfil the following criteria: a RCT; the LC diet was defined in accordance with the Atkins diet, or carbohydrate intake of healthy; and the dietary intervention had a duration of 6 months or longer. Results from individual studies were pooled as weighted mean difference (WMD) using a random effect model. In all, eleven RCT with 1369 participants met all the set eligibility criteria. Compared with participants on LF diets, participants on LC diets experienced a greater reduction in body weight (WMD -2·17 kg; 95% CI -3·36, -0·99) and TAG (WMD -0·26 mmol/l; 95% CI -0·37, -0·15), but a greater increase in HDL-cholesterol (WMD 0·14 mmol/l; 95% CI 0·09, 0·19) and LDL-cholesterol (WMD 0·16 mmol/l; 95% CI 0·003, 0·33). This meta-analysis demonstrates opposite change in two important cardiovascular risk factors on LC diets--greater weight loss and increased LDL-cholesterol. Our findings suggest that the beneficial changes of LC diets must be weighed against the possible detrimental effects of increased LDL-cholesterol.

  14. High versus low fat/sugar food affects the behavioral, but not the cortisol response of marmoset monkeys in a conditioned-place-preference task.

    Science.gov (United States)

    Duarte, R B M; Patrono, E; Borges, A C; Tomaz, C; Ventura, R; Gasbarri, A; Puglisi-Allegra, S; Barros, M

    2015-02-01

    The effect of a high (chocolate) versus low fat/sugar (chow) food on a conditioned-place-preference (CPP) task was evaluated in marmoset monkeys. Anxiety-related behaviors and cortisol levels before and after the CPP task were also measured. Subjects were habituated to a two-compartment CPP box and then, on alternate days, had access to only one compartment during daily 15-min conditionings, for a total of 14 trials. Marmosets were provisioned with chocolate chips in the CC-paired compartment on odd-numbered trials and standard chow in the CW-paired compartment on even-numbered trials. They were then tested for preferring the CC-paired context after a 24-h interval. During the conditioning, a significantly greater amount (in kcal/trial) of chocolate was consumed than chow, yet the foraging pattern of both food types was similar. On the test trial, the time spent in the CC-paired context increased significantly compared to pre-CPP levels, yet this response was not readily predicted by baseline behavioral or cortisol levels. Also, the chocolate CPP response was positively correlated with foraging time, rather than the amount of calories consumed. The sudden absence of the food increased exploration, while the chocolate CPP effect was associated with vigilance - both anxiety-related behaviors in marmosets. This behavioral profile occurred regardless of any concomitant change or correlation with cortisol. Therefore, the high fat/sugar food was more prone to be overly consumed by the marmosets, to induce a CPP response and to lead to anxiety-related behavior in its absence. Copyright © 2014. Published by Elsevier Inc.

  15. Effect of a low-fat fish oil diet on proinflammatory eicosanoids and cell-cycle progression score in men undergoing radical prostatectomy.

    Science.gov (United States)

    Galet, Colette; Gollapudi, Kiran; Stepanian, Sevan; Byrd, Joshua B; Henning, Susanne M; Grogan, Tristan; Elashoff, David; Heber, David; Said, Jonathan; Cohen, Pinchas; Aronson, William J

    2014-01-01

    We previously reported that a 4- to 6-week low-fat fish oil (LFFO) diet did not affect serum insulin-like growth factor (IGF)-1 levels (primary outcome) but resulted in lower omega-6 to omega-3 fatty acid ratios in prostate tissue and lower prostate cancer proliferation (Ki67) as compared with a Western diet. In this post hoc analysis, the effect of the LFFO intervention on serum pro-inflammatory eicosanoids, leukotriene B4 (LTB4) and 15-S-hydroxyeicosatetraenoic acid [15(S)-HETE], and the cell-cycle progression (CCP) score were investigated. Serum fatty acids and eicosanoids were measured by gas chromatography and ELISA. CCP score was determined by quantitative real-time reverse transcriptase PCR (RT-PCR). Associations between serum eicosanoids, Ki67, and CCP score were evaluated using partial correlation analyses. BLT1 (LTB4 receptor) expression was determined in prostate cancer cell lines and prostatectomy specimens. Serum omega-6 fatty acids and 15(S)-HETE levels were significantly reduced, and serum omega-3 levels were increased in the LFFO group relative to the Western diet group, whereas there was no change in LTB4 levels. The CCP score was significantly lower in the LFFO compared with the Western diet group. The 15(S)-HETE change correlated with tissue Ki67 (R = 0.48; P < 0.01) but not with CCP score. The LTB4 change correlated with the CCP score (r = 0.4; P = 0.02) but not with Ki67. The LTB4 receptor BLT1 was detected in prostate cancer cell lines and human prostate cancer specimens. In conclusion, an LFFO diet resulted in decreased 15(S)-HETE levels and lower CCP score relative to a Western diet. Further studies are warranted to determine whether the LFFO diet antiproliferative effects are mediated through the LTB4/BLT1 and 15(S)-HETE pathways.

  16. Revealing the molecular relationship between type 2 diabetes and the metabolic changes induced by a very-low-carbohydrate low-fat ketogenic diet

    Directory of Open Access Journals (Sweden)

    Naval Jordi

    2010-12-01

    Full Text Available Abstract Background The prevalence of type 2 diabetes is increasing worldwide, accounting for 85-95% of all diagnosed cases of diabetes. Clinical trials provide evidence of benefits of low-carbohydrate ketogenic diets in terms of clinical outcomes on type 2 diabetes patients. However, the molecular events responsible for these improvements still remain unclear in spite of the high amount of knowledge on the primary mechanisms of both the diabetes and the metabolic state of ketosis. Molecular network analysis of conditions, diseases and treatments might provide new insights and help build a better understanding of clinical, metabolic and molecular relationships among physiological conditions. Accordingly, our aim is to reveal such a relationship between a ketogenic diet and type 2 diabetes through systems biology approaches. Methods Our systemic approach is based on the creation and analyses of the cell networks representing the metabolic state in a very-low-carbohydrate low-fat ketogenic diet. This global view might help identify unnoticed relationships often overlooked in molecule or process-centered studies. Results A strong relationship between the insulin resistance pathway and the ketosis main pathway was identified, providing a possible explanation for the improvement observed in clinical trials. Moreover, the map analyses permit the formulation of some hypothesis on functional relationships between the molecules involved in type 2 diabetes and induced ketosis, suggesting, for instance, a direct implication of glucose transporters or inflammatory processes. The molecular network analysis performed in the ketogenic-diet map, from the diabetes perspective, has provided insights on the potential mechanism of action, but also has opened new possibilities to study the applications of the ketogenic diet in other situations such as CNS or other metabolic dysfunctions.

  17. Revealing the molecular relationship between type 2 diabetes and the metabolic changes induced by a very-low-carbohydrate low-fat ketogenic diet

    Science.gov (United States)

    2010-01-01

    Background The prevalence of type 2 diabetes is increasing worldwide, accounting for 85-95% of all diagnosed cases of diabetes. Clinical trials provide evidence of benefits of low-carbohydrate ketogenic diets in terms of clinical outcomes on type 2 diabetes patients. However, the molecular events responsible for these improvements still remain unclear in spite of the high amount of knowledge on the primary mechanisms of both the diabetes and the metabolic state of ketosis. Molecular network analysis of conditions, diseases and treatments might provide new insights and help build a better understanding of clinical, metabolic and molecular relationships among physiological conditions. Accordingly, our aim is to reveal such a relationship between a ketogenic diet and type 2 diabetes through systems biology approaches. Methods Our systemic approach is based on the creation and analyses of the cell networks representing the metabolic state in a very-low-carbohydrate low-fat ketogenic diet. This global view might help identify unnoticed relationships often overlooked in molecule or process-centered studies. Results A strong relationship between the insulin resistance pathway and the ketosis main pathway was identified, providing a possible explanation for the improvement observed in clinical trials. Moreover, the map analyses permit the formulation of some hypothesis on functional relationships between the molecules involved in type 2 diabetes and induced ketosis, suggesting, for instance, a direct implication of glucose transporters or inflammatory processes. The molecular network analysis performed in the ketogenic-diet map, from the diabetes perspective, has provided insights on the potential mechanism of action, but also has opened new possibilities to study the applications of the ketogenic diet in other situations such as CNS or other metabolic dysfunctions. PMID:21143928

  18. The effects of high fat, low carbohydrate and low fat, high carbohydrate diets on tumor necrosis factor superfamily proteins and proinflammatory cytokines in C57BL/6 mice.

    Directory of Open Access Journals (Sweden)

    Mahshid Sirjani

    2014-08-01

    Full Text Available There has been considerable inconsistency regarding the potential relationship between dyslipidemia and bone metabolism. The inflammatory stimulation through the receptor activator of the nuclear factor kappa-B ligand (RANKL/ receptor activator of the nuclear factor kappa-B (RANK/ osteoprotegerin (OPG pathway could be the infrastructural mechanism for hypercholesterolemia-induced bone loss.In this study, we investigated the effect of dyslipidemia on RANKL and OPG alongside with pro-inflammatory cytokines. Thirty male C57Bl/6 mice (4 weeks old were randomized to two purified diet groups (15 animals in each group, high fat, low carbohydrate diet (HFLCD and its matched low fat, high carbohydrate diet (LFHCD. After 12 weeks of feeding in standard situations, the plasma concentration of lipid profile, interleukin (IL 1Beta, IL-6, tumor necrosis factor-alpha (TNF-α and RANKL, OPG, and RANKL: OPG ratio were measured.In the present study, although the body weight significantly increased during 12 weeks in HFLCD and LFHCD groups, there were no significant differences in food intake, food efficiency ratio and weight gain between the two groups. The LFHCD group had significantly higher median RANKL and RANKL/OPG ratio. There was no significant difference in plasma IL-1β, IL-6 and TNF-α concentration between LFHCD and HFLCD groups.These unexpected findings from LFHCD, that seem to be as a result of its higher carbohydrate proportion in comparison to HFLCD, implicate dietary carbohydrate rather than dietary fat as a more significant nutritional factor contributing to change in RANKL level and RANKL: OPG ratio.

  19. A low-fat, whole-food vegan diet, as well as other strategies that down-regulate IGF-I activity, may slow the human aging process.

    Science.gov (United States)

    McCarty, Mark F

    2003-06-01

    A considerable amount of evidence is consistent with the proposition that systemic IGF-I activity acts as pacesetter in the aging process. A reduction in IGF-I activity is the common characteristic of rodents whose maximal lifespan has been increased by a wide range of genetic or dietary measures, including caloric restriction. The lifespans of breeds of dogs and strains of rats tend to be inversely proportional to their mature weight and IGF-I levels. The link between IGF-I and aging appears to be evolutionarily conserved; in worms and flies, lifespan is increased by reduction-of-function mutations in signaling intermediates homologous to those which mediate insulin/IGF-I activity in mammals. The fact that an increase in IGF-I activity plays a key role in the induction of sexual maturity, is consistent with a broader role for-IGF-I in aging regulation. If down-regulation of IGF-I activity could indeed slow aging in humans, a range of practical measures for achieving this may be at hand. These include a low-fat, whole-food, vegan diet, exercise training, soluble fiber, insulin sensitizers, appetite suppressants, and agents such as flax lignans, oral estrogen, or tamoxifen that decrease hepatic synthesis of IGF-I. Many of these measures would also be expected to decrease risk for common age-related diseases. Regimens combining several of these approaches might have a sufficient impact on IGF-I activity to achieve a useful retardation of the aging process. However, in light of the fact that IGF-I promotes endothelial production of nitric oxide and may be of especial importance to cerebrovascular health, additional measures for stroke prevention-most notably salt restriction-may be advisable when attempting to down-regulate IGF-I activity as a pro-longevity strategy.

  20. Weight loss on low-fat vs. low-carbohydrate diets by insulin resistance status among overweight adults and adults with obesity: A randomized pilot trial.

    Science.gov (United States)

    Gardner, Christopher D; Offringa, Lisa C; Hartle, Jennifer C; Kapphahn, Kris; Cherin, Rise

    2016-01-01

    To test for differential weight loss response to low-fat (LF) vs. low-carbohydrate (LC) diets by insulin resistance status with emphasis on overall quality of both diets. Sixty-one adults, BMI 28-40 kg/m(2) , were randomized in a 2 × 2 design to LF or LC by insulin resistance status in this pilot study. Primary outcome was 6-month weight change. Participants were characterized as more insulin resistant (IR) or more insulin sensitive (IS) by median split of baseline insulin-area-under-the-curve from an oral glucose tolerance test. Intervention consisted of 14 one-hour class-based educational sessions. Baseline % carbohydrate:% fat:% protein was 44:38:18. At 6 months, the LF group reported 57:21:22 and the LC group reported 22:53:25 (IR and IS combined). Six-month weight loss (kg) was 7.4 ± 6.0 (LF-IR), 10.4 ± 7.8 (LF-IS), 9.6 ± 6.6 (LC-IR), and 8.6 ± 5.6 (LC-IS). No significant main effects were detected for weight loss by diet group or IR status; there was no significant diet × IR interaction. Significant differences in several secondary outcomes were observed. Substantial weight loss was achieved overall, but a significant diet × IR status interaction was not observed. Opportunity to detect differential response may have been limited by the focus on high diet quality for both diet groups and sample size. © 2015 The Obesity Society.

  1. Effects of lipoprotein lipase gene variations, a high-carbohydrate low-fat diet, and gender on serum lipid profiles in healthy Chinese Han youth.

    Science.gov (United States)

    Huang, Xin; Gong, Renrong; Lin, Jia; Li, Ronghui; Xiao, Liying; Duan, Wei; Fang, Dingzhi

    2011-01-01

    A high-carbohydrate low-fat (HC/LF) diet and lipoprotein lipase gene (LPL) Ser447Stop and Hind III polymorphisms have separately been found to be associated with triacylglycerol (TG) and high density lipoprotein cholesterol (HDL-C). This study sought to test the effects of LPL polymorphisms and an HC/LF diet on the serum lipid profile of Chinese with a lower incidence of coronary artery disease (CAD) consuming a diet with less fat and more carbohydrates. Fifty-six healthy subjects (22.89 ± 1.80 years) were given a control diet of 30.1% fat and 54.1% carbohydrates for 7 days, followed by an HC/LF diet of 13.8% fat and 70.1% carbohydrate for 6 days; there were no changes in the fatty acid composition or restrictions on total energy. Serum lipid profiles at baseline, before and after the HC/LF diet, and LPL polymorphisms were analyzed. After 6 days of the HC/LF diet, TG and the homeostasis model assessment of insulin resistance (HOMAIR) index were found to increase only in females with S447S. No decrease in HDL-C was noted. In subjects with Hind III polymorphism, increased TG was found in all females but not in males. Increased HDL-C, together with apolipoprotein (apo) AI, was found in male H- carriers but not in males with H+/H+ and females. In conclusion, LPL Ser447Stop and Hind III polymorphisms modified the effects of an HC/LF diet on the serum lipid profiles of a young Chinese population in different ways. Effective strategies for dietary interventions targeted at younger populations should take into account the interplay between genetic polymorphisms, diet, and gender.

  2. Kefir drink causes a significant yet similar improvement in serum lipid profile, compared with low-fat milk, in a dairy-rich diet in overweight or obese premenopausal women: A randomized controlled trial.

    Science.gov (United States)

    Fathi, Yasamin; Ghodrati, Naeimeh; Zibaeenezhad, Mohammad-Javad; Faghih, Shiva

    Controversy exists as to whether the lipid-lowering properties of kefir drink (a fermented probiotic dairy product) in animal models could be replicated in humans. To assess and compare the potential lipid-lowering effects of kefir drink with low-fat milk in a dairy-rich diet in overweight or obese premenopausal women. In this 8-week, single-center, multiarm, parallel-group, outpatient, randomized controlled trial, 75 eligible Iranian women aged 25 to 45 years were randomly allocated to kefir, milk, or control groups. Women in the control group received a weight-maintenance diet containing 2 servings/d of low-fat dairy products, whereas subjects in the milk and kefir groups received a similar diet containing 2 additional servings/d (a total of 4 servings/d) of dairy products from low-fat milk or kefir drink, respectively. At baseline and study end point, serum levels/ratios of total cholesterol (TC), low- and high-density lipoprotein cholesterol (LDLC and HDLC), triglyceride, Non-HDLC, TC/HDLC, LDLC/HDLC, and triglyceride/LDLC were measured as outcome measures. After 8 weeks, subjects in the kefir group had significantly lower serum levels/ratios of lipoproteins than those in the control group (mean between-group differences were -10.4 mg/dL, -9.7 mg/dL, -11.5 mg/dL, -0.4, and -0.3 for TC, LDLC, non-HDLC, TC/HDLC, and LDLC/HDLC, respectively; all P kefir and milk groups. Kefir drink causes a significant yet similar improvement in serum lipid profile, compared with low-fat milk, in a dairy-rich diet in overweight or obese premenopausal women. Copyright © 2016 National Lipid Association. Published by Elsevier Inc. All rights reserved.

  3. Consuming a low-fat diet from weaning to adulthood reverses the programming of food preferences in male, but not in female, offspring of 'junk food'-fed rat dams.

    Science.gov (United States)

    Ong, Z Y; Muhlhausler, B S

    2014-01-01

    This study aimed to determine whether the negative effects of maternal 'junk food' feeding on food preferences and gene expression in the mesolimbic reward system could be reversed by weaning the offspring onto a low-fat diet. Offspring of control (n = 11) and junk food-fed (JF, n = 12) dams were weaned onto a standard rodent chow until 6 weeks (juvenile) or 3 months (adult). They were then given free access to both chow and junk food for 3 weeks and food preferences determined. mRNA expression of key components of the mesolimbic reward system was determined by qRT-PCR at 6 weeks, 3 and 6 months of age. In the juvenile group, both male and female JF offspring consumed more energy and carbohydrate during the junk food exposure at 6 weeks of age and had a higher body fat mass at 3 months (P junk food; however, female JF offspring had a higher body fat mass at 6 months (P junk food exposure on food preferences and fat mass can be reversed by consuming a low-fat diet from weaning to adulthood in males. Females, however, retain a higher propensity for diet-induced obesity even after consuming a low-fat diet for an extended period after weaning. © 2013 Scandinavian Physiological Society. Published by John Wiley & Sons Ltd.

  4. Disturbances in cholesterol, bile acid and glucose metabolism in peroxisomal 3-ketoacylCoA thiolase B deficient mice fed diets containing high or low fat contents.

    Science.gov (United States)

    Nicolas-Francès, Valérie; Arnauld, Ségolène; Kaminski, Jacques; Ver Loren van Themaat, Emiel; Clémencet, Marie-Claude; Chamouton, Julie; Athias, Anne; Grober, Jacques; Gresti, Joseph; Degrace, Pascal; Lagrost, Laurent; Latruffe, Norbert; Mandard, Stéphane

    2014-03-01

    The peroxisomal 3-ketoacyl-CoA thiolase B (ThB) catalyzes the thiolytic cleavage of straight chain 3-ketoacyl-CoAs. Up to now, the ability of ThB to interfere with lipid metabolism was studied in mice fed a laboratory chow enriched or not with the synthetic agonist Wy14,643, a pharmacological activator of the nuclear hormone receptor PPARα. The aim of the present study was therefore to determine whether ThB could play a role in obesity and lipid metabolism when mice are chronically fed a synthetic High Fat Diet (HFD) or a Low Fat Diet (LFD) as a control diet. To investigate this possibility, wild-type (WT) mice and mice deficient for Thb (Thb(-/-)) were subjected to either a synthetic LFD or a HFD for 25 weeks, and their responses were compared. First, when fed a normal regulatory laboratory chow, Thb(-/-) mice displayed growth retardation as well as a severe reduction in the plasma level of Growth Hormone (GH) and Insulin Growth Factor-I (IGF-I), suggesting alterations in the GH/IGF-1 pathway. When fed the synthetic diets, the corrected energy intake to body mass was significantly higher in Thb(-/-) mice, yet those mice were protected from HFD-induced adiposity. Importantly, Thb(-/-) mice also suffered from hypoglycemia, exhibited reduction in liver glycogen stores and circulating insulin levels under the LFD and the HFD. Thb deficiency was also associated with higher levels of plasma HDL (High Density Lipoproteins) cholesterol and increased liver content of cholesterol under both the LFD and the HFD. As shown by the plasma lathosterol to cholesterol ratio, a surrogate marker for cholesterol biosynthesis, whole body cholesterol de novo synthesis was increased in Thb(-/-) mice. By comparing liver RNA from WT mice and Thb(-/-) mice using oligonucleotide microarray and RT-qPCR, a coordinated decrease in the expression of critical cholesterol synthesizing genes and an increased expression of genes involved in bile acid synthesis (Cyp7a1, Cyp17a1, Akr1d1) were

  5. Effect of a low fat versus a low carbohydrate weight loss dietary intervention on biomarkers of long term survival in breast cancer patients ('CHOICE': study protocol

    Directory of Open Access Journals (Sweden)

    Daeninck Elizabeth A

    2011-07-01

    Full Text Available Abstract Background Weight loss in overweight or obese breast cancer patients is associated with an improved prognosis for long term survival. However, it is not clear whether the macronutrient composition of the chosen weight loss dietary plan imparts further prognostic benefit. A study protocol is presented for a dietary intervention to investigate the effects of weight loss dietary patterns that vary markedly in fat and carbohydrate contents on biomarkers of exposure to metabolic processes that may promote tumorigenesis and that are predictive of long term survival. The study will also determine how much weight must be lost for biomarkers to change in a favorable direction. Methods/Design Approximately 370 overweight or obese postmenopausal breast cancer survivors (body mass index: 25.0 to 34.9 kg/m2 will be accrued and assigned to one of two weight loss intervention programs or a non-intervention control group. The dietary intervention is implemented in a free living population to test the two extremes of popular weight loss dietary patterns: a high carbohydrate, low fat diet versus a low carbohydrate, high fat diet. The effects of these dietary patterns on biomarkers for glucose homeostasis, chronic inflammation, cellular oxidation, and steroid sex hormone metabolism will be measured. Participants will attend 3 screening and dietary education visits, and 7 monthly one-on-one dietary counseling and clinical data measurement visits in addition to 5 group visits in the intervention arms. Participants in the control arm will attend two clinical data measurement visits at baseline and 6 months. The primary outcome is high sensitivity C-reactive protein. Secondary outcomes include interleukin-6, tumor necrosis factor-α, insulin-like growth factor-1 (IGF, IGF binding protein-3, 8-isoprostane-F2-alpha, estrone, estradiol, progesterone, sex hormone binding globulin, adiponectin, and leptin. Discussion While clinical data indicate that excess weight

  6. Very-low-carbohydrate ketogenic diet v. low-fat diet for long-term weight loss: a meta-analysis of randomised controlled trials.

    Science.gov (United States)

    Bueno, Nassib Bezerra; de Melo, Ingrid Sofia Vieira; de Oliveira, Suzana Lima; da Rocha Ataide, Terezinha

    2013-10-01

    The role of very-low-carbohydrate ketogenic diets (VLCKD) in the long-term management of obesity is not well established. The present meta-analysis aimed to investigate whether individuals assigned to a VLCKD (i.e. a diet with no more than 50 g carbohydrates/d) achieve better long-term body weight and cardiovascular risk factor management when compared with individuals assigned to a conventional low-fat diet (LFD; i.e. a restricted-energy diet with less than 30% of energy from fat). Through August 2012, MEDLINE, CENTRAL, ScienceDirect,Scopus, LILACS, SciELO, ClinicalTrials.gov and grey literature databases were searched, using no date or language restrictions, for randomised controlled trials that assigned adults to a VLCKD or a LFD, with 12 months or more of follow-up. The primary outcome was bodyweight. The secondary outcomes were TAG, HDL-cholesterol (HDL-C), LDL-cholesterol (LDL-C), systolic and diastolic blood pressure,glucose, insulin, HbA1c and C-reactive protein levels. A total of thirteen studies met the inclusion/exclusion criteria. In the overall analysis,five outcomes revealed significant results. Individuals assigned to a VLCKD showed decreased body weight (weighted mean difference 20·91 (95% CI 21·65, 20·17) kg, 1415 patients), TAG (weighted mean difference 20·18 (95% CI 20·27, 20·08) mmol/l, 1258 patients)and diastolic blood pressure (weighted mean difference 21·43 (95% CI 22·49, 20·37) mmHg, 1298 patients) while increased HDL-C(weighted mean difference 0·09 (95% CI 0·06, 0·12) mmol/l, 1257 patients) and LDL-C (weighted mean difference 0·12 (95% CI 0·04,0·2) mmol/l, 1255 patients). Individuals assigned to a VLCKD achieve a greater weight loss than those assigned to a LFD in the longterm; hence, a VLCKD may be an alternative tool against obesity.

  7. Allelic Variants of Melanocortin 3 Receptor Gene (MC3R) and Weight Loss in Obesity: A Randomised Trial of Hypo-Energetic High- versus Low-Fat Diets

    Science.gov (United States)

    Santos, José L.; De la Cruz, Rolando; Holst, Claus; Grau, Katrine; Naranjo, Carolina; Maiz, Alberto; Astrup, Arne; Saris, Wim H. M.; MacDonald, Ian; Oppert, Jean-Michel; Hansen, Torben; Pedersen, Oluf; Sorensen, Thorkild I. A.; Martinez, J. Alfredo

    2011-01-01

    Introduction The melanocortin system plays an important role in energy homeostasis. Mice genetically deficient in the melanocortin-3 receptor gene have a normal body weight with increased body fat, mild hypophagia compared to wild-type mice. In humans, Thr6Lys and Val81Ile variants of the melanocortin-3 receptor gene (MC3R) have been associated with childhood obesity, higher BMI Z-score and elevated body fat percentage compared to non-carriers. The aim of this study is to assess the association in adults between allelic variants of MC3R with weight loss induced by energy-restricted diets. Subjects and Methods This research is based on the NUGENOB study, a trial conducted to assess weight loss during a 10-week dietary intervention involving two different hypo-energetic (high-fat and low-fat) diets. A total of 760 obese patients were genotyped for 10 single nucleotide polymorphisms covering the single exon of MC3R gene and its flanking regions, including the missense variants Thr6Lys and Val81Ile. Linear mixed models and haplotype-based analysis were carried out to assess the potential association between genetic polymorphisms and differential weight loss, fat mass loss, waist change and resting energy expenditure changes. Results No differences in drop-out rate were found by MC3R genotypes. The rs6014646 polymorphism was significantly associated with weight loss using co-dominant (p = 0.04) and dominant models (p = 0.03). These p-values were not statistically significant after strict control for multiple testing. Haplotype-based multivariate analysis using permutations showed that rs3827103–rs1543873 (p = 0.06), rs6014646–rs6024730 (p = 0.05) and rs3746619–rs3827103 (p = 0.10) displayed near-statistical significant results in relation to weight loss. No other significant associations or gene*diet interactions were detected for weight loss, fat mass loss, waist change and resting energy expenditure changes. Conclusion The study provided

  8. Allelic variants of melanocortin 3 receptor gene (MC3R and weight loss in obesity: a randomised trial of hypo-energetic high- versus low-fat diets.

    Directory of Open Access Journals (Sweden)

    José L Santos

    Full Text Available INTRODUCTION: The melanocortin system plays an important role in energy homeostasis. Mice genetically deficient in the melanocortin-3 receptor gene have a normal body weight with increased body fat, mild hypophagia compared to wild-type mice. In humans, Thr6Lys and Val81Ile variants of the melanocortin-3 receptor gene (MC3R have been associated with childhood obesity, higher BMI Z-score and elevated body fat percentage compared to non-carriers. The aim of this study is to assess the association in adults between allelic variants of MC3R with weight loss induced by energy-restricted diets. SUBJECTS AND METHODS: This research is based on the NUGENOB study, a trial conducted to assess weight loss during a 10-week dietary intervention involving two different hypo-energetic (high-fat and low-fat diets. A total of 760 obese patients were genotyped for 10 single nucleotide polymorphisms covering the single exon of MC3R gene and its flanking regions, including the missense variants Thr6Lys and Val81Ile. Linear mixed models and haplotype-based analysis were carried out to assess the potential association between genetic polymorphisms and differential weight loss, fat mass loss, waist change and resting energy expenditure changes. RESULTS: No differences in drop-out rate were found by MC3R genotypes. The rs6014646 polymorphism was significantly associated with weight loss using co-dominant (p = 0.04 and dominant models (p = 0.03. These p-values were not statistically significant after strict control for multiple testing. Haplotype-based multivariate analysis using permutations showed that rs3827103-rs1543873 (p = 0.06, rs6014646-rs6024730 (p = 0.05 and rs3746619-rs3827103 (p = 0.10 displayed near-statistical significant results in relation to weight loss. No other significant associations or gene*diet interactions were detected for weight loss, fat mass loss, waist change and resting energy expenditure changes. CONCLUSION: The study

  9. A High-Carbohydrate, High-Fiber, Low-Fat Diet Results in Weight Loss among Adults at High Risk of Type 2 Diabetes.

    Science.gov (United States)

    Sylvetsky, Allison C; Edelstein, Sharon L; Walford, Geoffrey; Boyko, Edward J; Horton, Edward S; Ibebuogu, Uzoma N; Knowler, William C; Montez, Maria G; Temprosa, Marinella; Hoskin, Mary; Rother, Kristina I; Delahanty, Linda M

    2017-09-27

    Background: Weight loss is a key factor in reducing diabetes risk. The Diabetes Prevention Program (DPP) is a completed clinical trial that randomly assigned individuals at high risk of diabetes to a placebo (PLBO), metformin (MET), or intensive lifestyle intervention (ILS) group, which included physical activity (PA) and reduced dietary fat intake.Objective: We aimed to evaluate the associations between diet and weight at baseline and to identify specific dietary factors that predicted weight loss among DPP participants.Methods: Diet was assessed by a food frequency questionnaire. The associations between intakes of macronutrients and various food groups and body weight among DPP participants at baseline were assessed by linear regression, adjusted for race/ethnicity, age, sex, calorie intake, and PA. Models that predicted weight loss at year 1 were adjusted for baseline weight, change in calorie intake, and change in PA and stratified by treatment allocation (MET, ILS, and PLBO). All results are presented as estimates ± SEs.Results: A total of 3234 participants were enrolled in the DPP; 2924 had completed dietary data (67.5% women; mean age: 50.6 ± 10.7 y). Adjusted for calorie intake, baseline weight was negatively associated with carbohydrate intake (-1.14 ± 0.18 kg body weight/100 kcal carbohydrate, P fat (1.25 ± 0.21 kg/100 kcal, P fat (1.96 ± 0.46 kg/100 kcal, P loss after 1 y was associated with increases in carbohydrate intake, specifically dietary fiber, and decreases in total fat and saturated fat intake.Conclusions: Higher carbohydrate consumption among DPP participants, specifically high-fiber carbohydrates, and lower total and saturated fat intake best predicted weight loss when adjusted for changes in calorie intake. Our results support the benefits of a high-carbohydrate, high-fiber, low-fat diet in the context of overall calorie reduction leading to weight loss, which may prevent diabetes in high-risk individuals. This trial was registered at

  10. Differences in home food availability of high- and low-fat foods after a behavioral weight control program are regional not racial

    Directory of Open Access Journals (Sweden)

    West Delia

    2010-09-01

    Full Text Available Abstract Background Few studies, if any, have examined the impact of a weight control program on the home food environment in a diverse sample of adults. Understanding and changing the availability of certain foods in the home and food storage practices may be important for creating healthier home food environments and supporting effective weight management. Methods Overweight adults (n = 90; 27% African American enrolled in a 6-month behavioral weight loss program in Vermont and Arkansas. Participants were weighed and completed measures of household food availability and food storage practices at baseline and post-treatment. We examined baseline differences and changes in high-fat food availability, low-fat food availability and the storage of foods in easily visible locations, overall and by race (African American or white participants and region (Arkansas or Vermont. Results At post-treatment, the sample as a whole reported storing significantly fewer foods in visible locations around the house (-0.5 ± 2.3 foods, with no significant group differences. Both Arkansas African Americans (-1.8 ± 2.4 foods and Arkansas white participants (-1.8 ± 2.6 foods reported significantly greater reductions in the mean number of high-fat food items available in their homes post-treatment compared to Vermont white participants (-0.5 ± 1.3 foods, likely reflecting fewer high-fat foods reported in Vermont households at baseline. Arkansas African Americans lost significantly less weight (-3.6 ± 4.1 kg than Vermont white participants (-8.3 ± 6.8 kg, while Arkansas white participants did not differ significantly from either group in weight loss (-6.2 ± 6.0 kg. However, home food environment changes were not associated with weight changes in this study. Conclusions Understanding the home food environment and how best to measure it may be useful for both obesity treatment and understanding patterns of obesity prevalence and health disparity.

  11. Comparison of energy-restricted very low-carbohydrate and low-fat diets on weight loss and body composition in overweight men and women

    Directory of Open Access Journals (Sweden)

    Silvestre R

    2004-11-01

    Full Text Available Abstract Objective To compare the effects of isocaloric, energy-restricted very low-carbohydrate ketogenic (VLCK and low-fat (LF diets on weight loss, body composition, trunk fat mass, and resting energy expenditure (REE in overweight/obese men and women. Design Randomized, balanced, two diet period clinical intervention study. Subjects were prescribed two energy-restricted (-500 kcal/day diets: a VLCK diet with a goal to decrease carbohydrate levels below 10% of energy and induce ketosis and a LF diet with a goal similar to national recommendations (%carbohydrate:fat:protein = ~60:25:15%. Subjects 15 healthy, overweight/obese men (mean ± s.e.m.: age 33.2 ± 2.9 y, body mass 109.1 ± 4.6 kg, body mass index 34.1 ± 1.1 kg/m2 and 13 premenopausal women (age 34.0 ± 2.4 y, body mass 76.3 ± 3.6 kg, body mass index 29.6 ± 1.1 kg/m2. Measurements Weight loss, body composition, trunk fat (by dual-energy X-ray absorptiometry, and resting energy expenditure (REE were determined at baseline and after each diet intervention. Data were analyzed for between group differences considering the first diet phase only and within group differences considering the response to both diets within each person. Results Actual nutrient intakes from food records during the VLCK (%carbohydrate:fat:protein = ~9:63:28% and the LF (~58:22:20% were significantly different. Dietary energy was restricted, but was slightly higher during the VLCK (1855 kcal/day compared to the LF (1562 kcal/day diet for men. Both between and within group comparisons revealed a distinct advantage of a VLCK over a LF diet for weight loss, total fat loss, and trunk fat loss for men (despite significantly greater energy intake. The majority of women also responded more favorably to the VLCK diet, especially in terms of trunk fat loss. The greater reduction in trunk fat was not merely due to the greater total fat loss, because the ratio of trunk fat/total fat was also significantly reduced during

  12. 凝乳工艺对功能性低脂干酪中活菌数的影响%Effects of curd process on viable count of functional low-fat cheese

    Institute of Scientific and Technical Information of China (English)

    杨玉红; 郝慧敏

    2012-01-01

    The viable count is an important indexes of functional low-fat cheese. This paper curd process low-fat cheese to functional The viable count was studied, aims to control curd process parameters and make cheese the viable count reach final functional food standards. Through to the single factor experiment and the orthogonal experiment research and analysis, and the results show that: the curd enzyme adding amount of 0.01%, curd 35 °C temperature, pH value of 6.2 curd, CaCl2 adding amount of 0.03%, cheese living bacterium number all can reach 107 mL"1, accord with functional low-fat cheese living bacterium number of requirement, and can obtain a relatively ideal experimental results.%活菌数是功能性低脂干酪的重要指标,本文就凝乳工艺过程对功能性低脂干酪活菌数的影响进行了研究,旨在通过控制凝乳工艺过程参数而使干酪最终活菌数达到功能性食品的标准.通过对单因素实验和正交实验研究与分析,结果表明:凝乳酶添加量0.01%,凝乳温度35℃,凝乳pH值为6.2,CaCl2添加量0.03%,干酪活菌数均能达到107 mL-1,符合功能性低脂干酪的活菌数要求,能够获得较为理想的实验效果.

  13. Potential Population-Level Nutritional Impact of Replacing Whole and Reduced-Fat Milk With Low-Fat and Skim Milk Among US Children Aged 2–19 Years

    Science.gov (United States)

    Rehm, Colin D.; Drewnowski, Adam; Monsivais, Pablo

    2015-01-01

    Objective Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. Design Cross-sectional modeling study. Setting Data from the 2001–2002 and 2003–2004 National Health and Nutrition Examination Survey. Participants A total of 8,112 children aged 2–19 years. Main Outcome Measures Energy, macronutrient, and micronutrient intake before and after replacement of MER with low-fat or skim milk. Analysis Survey-weighted linear regression models. Results Milk eligible for replacement accounted for 46% of dairy servings. Among MER consumers, replacement with skim or low-fat milk would lead to a projected reduction in energy of 113 (95% confidence interval [CI], 107–119) and 77 (95% CI, 73–82) kcal/d and percent energy from saturated fat by an absolute value of 2.5% of total energy (95% CI, 2.4–2.6) and 1.4% (95% CI, 1.3–1.5), respectively. Replacement of MER does not change diet costs or calcium and potassium intake. Conclusions Substitution of MER has the potential to reduce energy and total and saturated fat intake with no impact on diet costs or micronutrient density. The feasibility of such replacement has not been examined and there may be negative consequences if replacement is done with non-nutrient–rich beverages. PMID:25528079

  14. Potential population-level nutritional impact of replacing whole and reduced-fat milk with low-fat and skim milk among US children aged 2-19 years.

    Science.gov (United States)

    Rehm, Colin D; Drewnowski, Adam; Monsivais, Pablo

    2015-01-01

    Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. Cross-sectional modeling study. Data from the 2001-2002 and 2003-2004 National Health and Nutrition Examination Survey. A total of 8,112 children aged 2-19 years. Energy, macronutrient, and micronutrient intake before and after replacement of MER with low-fat or skim milk. Survey-weighted linear regression models. Milk eligible for replacement accounted for 46% of dairy servings. Among MER consumers, replacement with skim or low-fat milk would lead to a projected reduction in energy of 113 (95% confidence interval [CI], 107-119) and 77 (95% CI, 73-82) kcal/d and percent energy from saturated fat by an absolute value of 2.5% of total energy (95% CI, 2.4-2.6) and 1.4% (95% CI, 1.3-1.5), respectively. Replacement of MER does not change diet costs or calcium and potassium intake. Substitution of MER has the potential to reduce energy and total and saturated fat intake with no impact on diet costs or micronutrient density. The feasibility of such replacement has not been examined and there may be negative consequences if replacement is done with non-nutrient-rich beverages. Copyright © 2015. Published by Elsevier Inc.

  15. A low-fat yoghurt supplemented with a rooster comb extract on muscle joint function in adults with mild knee pain: a randomized, double blind, parallel, placebo-controlled, clinical trial of efficacy.

    Science.gov (United States)

    Solà, Rosa; Valls, Rosa-Maria; Martorell, Isabel; Giralt, Montserrat; Pedret, Anna; Taltavull, Núria; Romeu, Marta; Rodríguez, Àurea; Moriña, David; Lopez de Frutos, Victor; Montero, Manuel; Casajuana, Maria-Carmen; Pérez, Laura; Faba, Jenny; Bernal, Gloria; Astilleros, Anna; González, Roser; Puiggrós, Francesc; Arola, Lluís; Chetrit, Carlos; Martinez-Puig, Daniel

    2015-11-01

    Preliminary results suggested that oral-administration of rooster comb extract (RCE) rich in hyaluronic acid (HA) was associated with improved muscle strength. Following these promising results, the objective of the present study was to evaluate the effect of low-fat yoghurt supplemented with RCE rich in HA on muscle function in adults with mild knee pain; a symptom of early osteoarthritis. Participants (n = 40) received low-fat yoghurt (125 mL d(-1)) supplemented with 80 mg d(-1) of RCE and the placebo group (n = 40) consumed the same yoghurt without the RCE, in a randomized, controlled, double-blind, parallel trial over 12 weeks. Using an isokinetic dynamometer (Biodex System 4), RCE consumption, compared to control, increased the affected knee peak torque, total work and mean power at 180° s(-1), at least 11% in men (p yoghurt supplemented with RCE could be a dietary tool to improve muscle strength in men, associated with possible clinical significance. However, further studies are needed to elucidate reasons for these sex difference responses observed, and may provide further insight into muscle function.

  16. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

    Science.gov (United States)

    Dos Santos Alves, Larissa Aparecida Agostinho; Lorenzo, José Manuel; Gonçalves, Carlos Antonio Alvarenga; Dos Santos, Bibiana Alves; Heck, Rosane Teresinha; Cichoski, Alexandre José; Campagnol, Paulo Cezar Bastianello

    2017-01-01

    Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was determined. In addition, the sensory properties were evaluated using a Check all that apply questionnaire (CATA) and a consumer study. The partial replacement of NaCl by KCl did not have negative impacts on physicochemical, technological, and microbiological properties. However, the addition of KCl affected the sensory acceptance, as consumers identified by CATA questionnaire a reduction in salty taste and an increase in bitter, astringent, and metallic taste. The isolated or combined addition of lysine and liquid smoke reduced the sensory quality defects caused by the addition of KCl. Therefore, high quality low-fat Bologna-type sausages with sodium reduction close to 50% can be produced by replacing 50% NaCl by KCl and with addition of 1% lysine and/or 0.1% liquid smoke. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Problematic intake of high-sugar/low-fat and high glycemic index foods by bariatric patients is associated with development of post-surgical new onset substance use disorders.

    Science.gov (United States)

    Fowler, Lauren; Ivezaj, Valentina; Saules, Karen K

    2014-08-01

    Bariatric or weight loss surgery (WLS) patients are overrepresented in substance abuse treatment, constituting about 3% of admissions; about 2/3 of such patients deny problematic substance use prior to WLS. It is important to advance our understanding of the emergence of substance use disorders (SUDs) - particularly the New Onset variant - after WLS. Burgeoning research with both animal models and humans suggests that "food addiction" may play a role in certain forms of obesity, with particular risk conferred by foods high in sugar but low in fat. Therefore, we hypothesized that WLS patients who reported pre-WLS problems with High-Sugar/Low-Fat foods and those high on the glycemic index (GI) would be those most likely to evidence New Onset SUDs after surgery. Secondary data analyses were conducted using a de-identified database from 154 bariatric surgery patients (88% female, Mage=48.7 yrs, SD=10.8, Mtime since surgery=2.7 yrs, SD=2.2 yrs). Participants who endorsed pre-surgical problems with High-Sugar/Low-Fat foods and High GI foods were at greater risk for New Onset SUD in the post-surgical period. These findings remained significant after controlling for other predictors of post-surgical SUD. Our findings provide evidence for the possibility of addiction transfer among certain bariatric patients.

  18. A novel organic–inorganic hybrid based on Anderson-type polyoxometalate: H(C5N5H5)2(C5N5H6)2[Al(OH6)Mo6O18].10H2O

    Indian Academy of Sciences (India)

    Safa Thabet; Brahim Ayed; Amor Haddad

    2014-10-01

    A new organic–inorganic hybrid compound, H(C5N5H5)2(C5N5H6)2[Al(OH6)Mo6O18].10H2O, has been synthesized and structurally characterized by single crystal X-ray diffraction, elemental analyses, IR, UV–Vis spectra and thermogravimetric analyses. This compound crystallized in the triclinic system, space group -1, with = 8.033(5) Å, = 9.960(4) Å, = 16.797(7) Å, = 73.43(3)°, = 87.85(1)°, = 81.47(1)° and = 1. The crystal structure can be described by infinite polyanions [Al(OH)6Mo6O18]3- organized in layers parallel to the -direction alternating with organic cations associated in ribbons spreading along the -direction. Multiple hydrogen bonds originating from amine, hydroxyl groups and water molecules connect different components of the lattice.

  19. 玉米淀粉基脂肪替代物低脂再制干酪的研究%Research of low-fat processed cheeses made from corn starch based fat substitute

    Institute of Scientific and Technical Information of China (English)

    闫波

    2012-01-01

    研究了玉米淀粉基脂肪替代物在低脂再制干酪中应用的关键影响因素,并对低脂再制干酪的融化性、硬度和感官指标进行了评定.在单因素试验的基础上,运用响应面分析法,建立了玉米淀粉基脂肪替代物低脂再制干酪的因素影响模型,确定了最佳工艺条件为:玉米淀粉基脂肪替代物添加量4.1%,水分质量分数51%,pH值5.9,在此条件下产品感官可接受性较高.%The objective of present study was to investigate the key influence factors in the application of corn starch based fat substitute in low -fat processed cheeses, and melting property, hardness and sensory acceptability were evaluated. On the basis of single -factor test, the mathematical model of the factors on the low-fat processed cheeses made from Corn starch based fat substitute was established. The optimum process conditions were as follows: die addition amount of corn starch based fat substitute 4.1 %, moisture content 51 % and pH value 5.9. The sensory acceptability of the product was higher under this condition.

  20. Effects of Curd Process on Viable Count of Functional Low-Fat Cheese%凝乳工艺对功能性低脂干酪中活菌数的影响

    Institute of Scientific and Technical Information of China (English)

    栗红生

    2012-01-01

    The viable count was the most important target of functional low-fat cheese.It great effected by cheese processing program,and the aim was to get a standard viable count in cheese by controlling the processing parameters.The single-factor tests,the orthogonal test,the range and the variance analysis were used.The result showed that: the rennet addition 0.01%,the curd temperature 35 ℃,the curd pH 6.2,the CaCl2 addition 0.03%,the viable count in cheese was achieve 107 CFU/mL,this consequence could consistent with the standard of functional low-fat cheese.%活菌数是功能性低脂干酪的重要指标,就凝乳工艺过程对功能性低脂干酪活菌数的影响进行了研究,旨在通过控制凝乳工艺过程参数而使干酪最终活菌数达到功能性食品的标准。通过对单因素试验和正交试验研究与分析,结果表明:凝乳酶添加量0.01%,凝乳温度35℃,凝乳pH 6.2,CaCl2添加量0.03%,干酪活菌数均能达到107CFU/mL,符合功能性低脂干酪的活菌数要求,能够获得较为理想的试验效果。

  1. Effects on nutrient intake of a family-based intervention to promote increased consumption of low-fat starchy foods through education, cooking skills and personalised goal setting: the Family Food and Health Project.

    Science.gov (United States)

    Curtis, Peter J; Adamson, Ashley J; Mathers, John C

    2012-06-01

    Reducing the prevalence of fat-rich, energy-dense diets is a public health priority. The present parallel-designed randomised study compared three interventions aimed to increase intakes of low-fat starchy foods and to reduce fat intakes among 589 individuals from 169 families in the Family Food and Health Project (FFHP). Intervention A was education only, intervention B provided 'cook and eat' sessions only, whereas intervention C included personalised goal setting, 'cook and eat' and education. Diet was assessed at baseline (T0) and at 3 months (T1), 6 months (T2) and 18 months (T3) post-intervention. Retention rates were 75 % at T1, 63 % at T2 and 40 % at T3. ANCOVA (baseline intake as covariate) was assessed between intervention differences at T1, T2 and T3. At T1, individuals in intervention C consumed less fat (P = 0·02) and more total carbohydrate (P = 0·001), starch (P = 0·04) vitamin C (P = 0·002) and NSP (P = 0·01) than those in intervention A. Whereas similar dietary intakes were reported across interventions at T2, participants in intervention C had less energy-dense diets that contained more NSP and vitamin C at T3 than intervention A (P fat (P = 0·01) and more total carbohydrate (P = 0·02) at T2 than the least socially deprived (n 240). These data demonstrate the importance of personalised goal setting to translate knowledge and practical cooking skills into healthier food choices, suggesting that low-fat starchy food-focused interventions may be effective in reducing fat intake.

  2. Effect of enteral nutrition containing slow-release starch and high-monounsaturated-fat on blood glucose and lipid metabolism in overweight type 2 diabete mellitus%富含缓释淀粉高单不饱和脂肪酸型肠内营养制剂对超重的2型糖尿病病人血糖和血脂的影响

    Institute of Scientific and Technical Information of China (English)

    蔡颂文; 韩婷; 韩玉麒; 李伟; 张月华; 张玉兰; 沈颖; 陆婷

    2014-01-01

    目的:观察富含缓释淀粉高单不饱和脂肪酸(MUFA)型肠内营养(EN)制剂对超重的2型糖尿病病人血糖和血脂的影响. 方法:纳入研究2型糖尿病的病人60例,随机分为研究组和对照组.两组病人均给予综合性干预措施,如饮食、锻炼、健康生活方式等指导.研究组病人早餐服用富含缓释淀粉高MUFA的EN制剂,对照组服用等热量的普通膳食,服用4周后进行血糖、血脂、体重指数(BMI)、腰围、腰臀脂肪比率等指标的监测. 结果:4周后,研究组病人餐后2h血糖(2hPBG)、血清三酰甘油(TG)明显降低,与对照组比有显著性差异(P<0.05).研究组病人空腹血糖(FBG)、糖化血红蛋白(HbA1C)、血清总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-C)、高密度脂蛋白胆固醇(HDL-C)、BMI、腰围、腰臀脂肪比率等均略低于对照组,但无显著性差异(P>0.05).结论:富含缓释淀粉高MUFA型EN制剂能有效控制超重的2型糖尿病病人的餐后血糖和血脂水平.

  3. Application on mimetic fat with mung bean starch as matrix in low-fat clyster%绿豆淀粉模拟脂肪在低脂灌肠中的应用

    Institute of Scientific and Technical Information of China (English)

    毛迪锐; 岳云蛟

    2011-01-01

    Fat pork, mung starch mimetic fat. Starch, and water were used as the raw material of low-fat clyster . Through orthogonal experiment, the effectors on products quality were discussed, such as the ratio of mung bean starch mimetic fat to fat pork, the additive a-■nounts of water and starch. The results was showed: As a benchmark in the adding amount of meat,the best formula is starch 15%, water 18%, salt 2. 5%, simulated fat to the pork fat 40%. Fat pork ratio 3 : 7. Compared to the non-simulated fat sausage, the cooking loss of the low-fat clyster decreased, adhesion increased, water retention rate increased, fst content reduced. Freeze-thaw stability has increased, which avoids sausage retrogradation and increases the storage stability of the products.%以肥瘦猪肉、绿豆淀粉模拟脂肪、水、淀粉等为原料研制低脂灌肠,通过正交试验,分别讨论绿豆淀粉模拟脂肪占猪肥臊的比例、水和淀粉的添加量对产品品质的影响.结果表明,低脂灌肠的最佳配方:以肉的添加量为基准,淀粉的添加量为15%、水为18%、盐为2.5%、模拟脂肪添加量为猪肥膘的40%、肥瘦猪肉比例为3;7,所得到的灌肠与未添加模拟脂肪的灌肠相比较,其蒸煮损失减少,黏着性增加,保水率增加,脂肪含量减少,冻融稳定性有所提高,使得灌肠不易发生回生,增加了产品的储藏稳定性.

  4. A low-fat vegan diet elicits greater macronutrient changes, but is comparable in adherence and acceptability, compared with a more conventional diabetes diet among individuals with type 2 diabetes.

    Science.gov (United States)

    Barnard, Neal D; Gloede, Lise; Cohen, Joshua; Jenkins, David J A; Turner-McGrievy, Gabrielle; Green, Amber A; Ferdowsian, Hope

    2009-02-01

    Although therapeutic diets are critical to diabetes management, their acceptability to patients is largely unstudied. To quantify adherence and acceptability for two types of diets for diabetes. Controlled trial conducted between 2004 and 2006. Individuals with type 2 diabetes (n=99) at a community-based research facility. Participants were randomly assigned to a diet following 2003 American Diabetes Association guidelines or a low-fat, vegan diet for 74 weeks. Attrition, adherence, dietary behavior, diet acceptability, and cravings. For nutrient intake and questionnaire scores, t tests determined between-group differences. For diet-acceptability measures, the related samples Wilcoxon sum rank test assessed within-group changes; the independent samples Mann-Whitney U test compared the diet groups. Changes in reported symptoms among the groups was compared using chi(2) for independent samples. All participants completed the initial 22 weeks; 90% (45/50) of American Diabetes Association guidelines diet group and 86% (42/49) of the vegan diet group participants completed 74 weeks. Fat and cholesterol intake fell more and carbohydrate and fiber intake increased more in the vegan group. At 22 weeks, group-specific diet adherence criteria were met by 44% (22/50) of members of the American Diabetes Association diet group and 67% (33/49) of vegan-group participants (P=0.019); the American Diabetes Association guidelines diet group reported a greater increase in dietary restraint; this difference was not significant at 74 weeks. Both groups reported reduced hunger and reduced disinhibition. Questionnaire responses rated both diets as satisfactory, with no significant differences between groups, except for ease of preparation, for which the 22-week ratings marginally favored the American Diabetes Association guideline group. Cravings for fatty foods diminished more in the vegan group at 22 weeks, with no significant difference at 74 weeks. Despite its greater influence on

  5. 采用METHOCEL MXTM技术开发低脂肪香肠和肉制品%Creating low-fat sausage and meat products with METHOCEL MXTM fat replacement technology

    Institute of Scientific and Technical Information of China (English)

    颜正勇; Linda Bellekom-Allen; Mathias Frahm; Marina Kuntsevich

    2009-01-01

    As consumers aim to reduce the fat content of their diets,the foods targeted for reduction often include meat products,such as sausages and frankfurters because their inherently high fat contents and the lack of eating quality of the low fat alternatives make this the only acceptable option.Methocel MXTMFat Replacement Technology enables the formulation of low-fat meat products that combine the desired texture and succulent,juicy mouthfeel associated with full-fat products with a significant reduction in fat content.This technology,through the creation of a structured emulsion,allows the use of lower quantities of healthy liquid oils in place of saturated fat or hydrogenated oils.The emulsion system can be created by combining Methocel MXTMwith cold water and liquid oil.The oil content used can vary from 2 to 60 percent.One example provides an overview of how a sausage formulation with 10 percent fat content can be created,which is a significant reduction from the control sausages with 27 percent fat content.%由于消费者希望降低对脂肪特别是动物脂肪的摄取,诸如香肠类的肉制品已经逐步从消费者的日常饮食中降低使用量.METHOCELTMMX的脂肪替代技术可以使低脂肪的肉制品保持如全脂肉制品一样的优异的风味,提供良好的质构和柔嫩多汁的口感.这项技术使用健康的植物油来替代饱和脂肪酸或氢化植物油,形成形如"矩阵"的乳状液.将METHOCEL MXTM,冷水和植物油结合制成这个乳状液系统,植物油的含量可以是2%60%.本文中描述了一个用METHOCELTMMX的脂肪替代技术制作的10%脂肪含量的香肠,在保持良好质量的前提下,降低脂肪含量27%.

  6. Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial.

    Science.gov (United States)

    Madjd, Ameneh; Taylor, Moira A; Mousavi, Neda; Delavari, Alireza; Malekzadeh, Reza; Macdonald, Ian A; Farshchi, Hamid R

    2016-02-01

    Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic yogurt (PY) compared with a standard low-fat yogurt (LF) during a hypoenergetic program. We compared the effect of the PY with LF yogurt consumption on body weight and cardiometabolic risk factors in women during a weight-loss program. Overweight and obese women [body mass index (in kg/m(2)): 27-40; age: 18-50 y) who usually consumed standard LFs were asked to consume either PY or LF every day with their main meals for 12 wk while following a weight-loss program. A total of 89 participants were randomly assigned to one of the 2 intervention groups. Baseline variables were not significantly different between groups. A statistically significant reduction in anthropometric measurements and significant improvements in cardiometabolic risk characteristics were observed over the 12 wk in both groups. However, no significant differences in weight loss and anthropometric measurements were seen between groups after the intervention. Compared with the LF group, the PY group had a greater (mean ± SD) decrease in total cholesterol (PY = -0.36 ± 0.10 mmol/L, LF = -0.31 ± 0.10 mmol/L; P = 0.024), low-density lipoprotein cholesterol (PY = -0.35 ± 0.10 mmol/L, LF = -0.31 ± 0.11 mmol/L; P = 0.018), homeostasis model assessment of insulin resistance (PY = -0.55 ± 0.32, LF = -0.42 ± 0.20; P = 0.002), 2-h postprandial glucose (PY = -0.61 ± 0.24 mmol/L, LF = -0.44 ± 0.19 mmol/L; P loss. However, it may have positive effects on lipid profiles and insulin sensitivity during a weight-loss program. This trial was registered at http://www.irct.ir/ as IRCT201402177754N8. © 2016 American Society for Nutrition.

  7. Dietary fiber showed no preventive effect against colon and rectal cancers in Japanese with low fat intake: an analysis from the results of nutrition surveys from 23 Japanese prefectures

    Directory of Open Access Journals (Sweden)

    Sugawara Kazuo

    2001-10-01

    Full Text Available Abstract Background Since Fuchs' report in 1999, the reported protective effect of dietary fiber from colorectal carcinogenesis has led many researchers to question its real benefit. The aim of this study is to evaluate the association between diet, especially dietary fiber and fat and colorectal cancer in Japan. Methods A multiple regression analysis (using the stepwise variable selection method was performed using the standardized mortality ratios (SMRs of colon and rectal cancer in 23 Japanese prefectures as objective variables and dietary fiber, nutrients and food groups as explanatory variables. Results As for colon cancer, the standardized partial correlation coefficients were positively significant for fat (1,13, P = 0.000, seaweeds (0.41, P = 0.026 and beans (0.45, P = 0.017 and were negatively significant for vitamin A (-0.63, P = 0.003, vitamin C (-0.42, P = 0.019 and yellow-green vegetables (-0.37, P = 0.046. For rectal cancer, the standardized partial correlation coefficient in fat (0.60, P = 0.002 was positively significant. Dietary fiber was not found to have a significant relationship with either colon or rectal cancers. Conclusions This study failed to show any protective effect of dietary fiber in subjects with a low fat intake (Japanese in this analysis, which supports Fuchs' findings in subjects with a high fat intake (US Americans.

  8. Study on Low Fat No Sugar and Adding Prebiotics Ice Cream%添加复合益生元的低脂无糖冰淇淋的研究

    Institute of Scientific and Technical Information of China (English)

    杨军飞

    2011-01-01

    采用甜蜜素、阿斯巴甜、低聚果糖代替蔗糖,采用聚葡萄糖代替部分脂肪,制成低脂无糖冰淇淋,达到预防心血管等疾病的特殊生理功效。通过单因素试验对不同影响因素进行了考察,运用正交试验找出最佳应用配方,结果表明,最佳配方如下:甜蜜素0.03%,阿斯巴甜0.012%,聚葡萄糖2%,低聚果糖0.21%。%Low fat no sugar ice cream was prepared by replacing fat with polydextrose and replacing sucrose with molasses, aspartame and fructo oligosaccharide. We studied the different influencing factors during the process through single factor tests, then the orthogonal experiments were used to find the most suitable formula. The results indicated the optimal formula were: molasses 0.03%, aspartame 0.012%, fructo oligosaccharide 2% and polydextrose 0.21%.

  9. Differential effects of low-fat and high-fat diets on fed-state hepatic triacylglycerol secretion, hepatic fatty acid profiles, and DGAT-1 protein expression in obese-prone Sprague-Dawley rats.

    Science.gov (United States)

    Heden, Timothy D; Morris, E Matthew; Kearney, Monica L; Liu, Tzu-Wen; Park, Young-Min; Kanaley, Jill A; Thyfault, John P

    2014-04-01

    The purpose of this study was to compare the effects of short-term low-fat (LF) and high-fat (HF) diets on fed-state hepatic triacylglycerol (TAG) secretion, the content of proteins involved in TAG assembly and secretion, fatty acid oxidation (FAO), and the fatty acid profile of stored TAG. Using selectively bred obese-prone Sprague-Dawley rats, we directly measured fed-state hepatic TAG secretion, using Tyloxapol (a lipoprotein lipase inhibitor) and a standardized oral mixed meal (45% carbohydrate, 40% fat, 15% protein) bolus in animals fed a HF or LF diet for 2 weeks, after which the rats were maintained on their respective diet for 1 week (washout) prior to the liver being excised to measure protein content, FAO, and TAG fatty acid profiles. Hepatic DGAT-1 protein expression was ∼27% lower in HF- than in LF-fed animals (p hepatic TAG secretion rate was ∼39% lower (p Hepatic TAG content was ∼2-fold higher (p profile of liver TAG in HF-fed animals closely resembled the diet, whereas in LF-fed animals, the fatty acid profile consisted of mostly de novo synthesized fatty acids. FAO was not altered by diet. LF and HF diets differentially alter fed-state hepatic TAG secretion, hepatic fatty acid profiles, and DGAT-1 protein expression.

  10. Molho cremoso à base de extrato de soja: estabilidade, propriedades reológicas, valor nutricional e aceitabilidade do consumidor Soy - based low fat emulsion: stability, rheology, nutritional value and consumer acceptance

    Directory of Open Access Journals (Sweden)

    Denise Carvalho Pereira Campos

    2009-12-01

    Full Text Available Na preparação de molhos de salada substitutos da maionese, para reduzir a quantidade de ovos e de óleo são utilizados emulsificantes e espessantes associados ou não à proteína de soja. Neste trabalho, o extrato de soja integral homogeneizado foi utilizado como base para a preparação de emulsão cremosa para substituir a maionese. O extrato de soja foi elaborado com teor de sólidos totais de 6 a 12%, após cozimento em água com bicarbonato, trituração e homogeneização a alta pressão. A emulsão preparada com diversas proporções de extrato de soja e óleos de soja e girassol foi também submetida à homogeneização a alta pressão variando de 1000 a 4000 psi. Na formulação do molho cremoso foram utilizados: açúcar, sal, ácido cítrico e diferentes hidrocolóides como estabilizantes. Os produtos foram avaliados quanto às características nutricionais, sensoriais, reológicas e de estabilidade. As condições mais favoráveis quanto à estabilidade e comportamento reológico para obtenção de molho cremoso foram atingidas quando se utilizou extrato de soja com 10% de sólidos, pressão de homogeneização de 3000 psi e relação extrato:óleo de 70:30, condição que apresentou redução de calorias de até 60%, em relação à maionese. Não foi observada diferença significativa (p The salad dressing preparation, which replaces for replacing the mayonnaise, uses utilizes emulsifiers and thickeners related or not to the soy protein in order to reduce the egg and oil quantity. In the The present work, used homogenized whole soymilk was used to prepare a creamy low-fat emulsion to replace traditional mayonnaise. The whole soymilk was elaborated with 6-12% of solids after cooking with bicarbonate, grinding and homogenizing it under high pressure. The emulsion was prepared with several proportions of soymilk and sunflower and soybean oils and was also submitted to high-pressure homogenization, under high pressure, which varied

  11. Adipose tissue metabolism and inflammation are differently affected by weight loss in obese mice due to either a high-fat diet restriction or change to a low-fat diet.

    Science.gov (United States)

    Hoevenaars, Femke P M; Keijer, Jaap; Herreman, Laure; Palm, Inge; Hegeman, Maria A; Swarts, Hans J M; van Schothorst, Evert M

    2014-05-01

    Restriction of a high-fat diet (HFD) and a change to a low-fat diet (LFD) are two interventions that were shown to promote weight loss and improve parameters of metabolic health in obesity. Examination of the biochemical and molecular responses of white adipose tissue (WAT) to these interventions has not been performed so far. Here, male C57BL/6JOlaHsd mice, harboring an intact nicotinamide nucleotide transhydrogenase gene, were fed a purified 40 energy% HFD for 14 weeks to induce obesity. Afterward, mice were divided into three dietary groups: HFD (maintained on HFD), LFD (changed to LFD with identical ingredients), and HFD-CR (restricted to 70 % of the HFD). The effects of the interventions were examined after 5 weeks. Beneficial effects were seen for both HFD-CR and LFD (compared to HFD) regarding physiological parameters (body weight and fat mass) and metabolic parameters, including circulating insulin and leptin levels. Macrophage infiltration in WAT was reduced by both interventions, although more effectively by HFD-CR. Strikingly, molecular parameters in WAT differed between HFD-CR and LFD, with increased activation of mitochondrial carbohydrate and fat metabolism in HFD-CR mice. Our results confirm that restriction of the amount of dietary intake and reduction in the dietary energy content are both effective in inducing weight loss. The larger decrease in WAT inflammation and increase in mitochondrial carbohydrate metabolism may be due to a larger degree of energy restriction in HFD-CR, but could also be due to superior effectiveness of dietary restriction in weight loss strategies.

  12. A preliminary fast may potentiate response to a subsequent low-salt, low-fat vegan diet in the management of hypertension - fasting as a strategy for breaking metabolic vicious cycles.

    Science.gov (United States)

    McCarty, M F

    2003-05-01

    Although a salted diet appears to be a sine qua non for the development of essential hypertension, low-salt diets often have a modest or even negligible impact on the blood pressure of hypertensives; this suggests that salt, perhaps often acting in concert with other aspects of a modern, rich diet, may set in place certain metabolic vicious cycles that sustain blood pressure elevation even when dietary salt is eliminated. Therapeutic fasting is known to lower elevated blood pressure - presumably in large part because it minimizes insulin secretion - and may have the potential to break some of these vicious cycles. Goldhamer has recently reported that a regimen comprised of a water-only fast of moderate duration, followed by a transition to a low-fat, low-salt, whole-food vegan diet, achieves dramatic reductions in the blood pressure of hypertensives, such that the large majority of patients can be restored to normotensive status, in the absence of any drug therapy. Although long-term follow-up of these subjects has been sporadic, the available data suggest that these large reductions is blood pressure can be conserved in patients who remain compliant with the follow-up diet - in other words, a 'cure' for hypertension may be feasible. If a protein-sparing modified fast can be shown to be virtually as effective as a total fast for achieving these benefits, it may be possible to implement this regimen safely on an outpatient basis. The ability of therapeutic fasts to break metabolic vicious cycles may also contribute to the efficacy of fasting in the treatment of type 2 diabetes and autoimmune disorders. As a general principle, if a metabolic disorder is susceptible to prevention - but not reversal - by a specific diet, and therapeutic fasting has a temporary favorable impact on this disorder, then a more definitive therapy may consist of a therapeutic fast, followed up by the protective diet as a maintenance regimen.

  13. Minimal nutrition intervention with high-protein/low-carbohydrate and low-fat, nutrient-dense food supplement improves body composition and exercise benefits in overweight adults: A randomized controlled trial

    Directory of Open Access Journals (Sweden)

    Cramer Joel T

    2008-04-01

    Full Text Available Abstract Background Exercise and high-protein/reduced-carbohydrate and -fat diets have each been shown separately, or in combination with an energy-restricted diet to improve body composition and health in sedentary, overweight (BMI > 25 adults. The current study, instead, examined the physiological response to 10 weeks of combined aerobic and resistance exercise (EX versus exercise + minimal nutrition intervention designed to alter the macronutrient profile, in the absence of energy restriction, using a commercially available high-protein/low-carbohydrate and low-fat, nutrient-dense food supplement (EXFS; versus control (CON. Methods Thirty-eight previously sedentary, overweight subjects (female = 19; male = 19 were randomly assigned to either CON (n = 10, EX (n = 14 or EXFS (n = 14. EX and EXFS participated in supervised resistance and endurance training (2× and 3×/wk, respectively; EXFS consumed 1 shake/d (weeks 1 and 2 and 2 shakes/d (weeks 3–10. Results EXFS significantly decreased total energy, carbohydrate and fat intake (-14.4%, -27.2% and -26.7%, respectively; p p p p p p 2max improved in both exercise groups (EX = +5.0% and EXFS = +7.9%; p 2max (+6.2%; p = 0.001. Time-to-exhaustion during treadmill testing increased in EX (+9.8% but was significantly less (p p p Conclusion Absent energy restriction or other dietary controls, provision of a high-protein/low-carbohydrate and -fat, nutrient-dense food supplement significantly, 1 modified ad libitum macronutrient and energy intake (behavior effect, 2 improved physiological adaptations to exercise (metabolic advantage, and 3 reduced the variability of individual responses for fat mass, muscle mass and time-to-exhaustion – all three variables improving in 100% of EXFS subjects.

  14. Effect of High- versus Low-Fat Meal on Serum 25-Hydroxyvitamin D Levels after a Single Oral Dose of Vitamin D: A Single-Blind, Parallel, Randomized Trial

    Directory of Open Access Journals (Sweden)

    Fabiana Viegas Raimundo

    2011-01-01

    Full Text Available Background/Aims. Vitamin D3 is liposoluble, so dietary fat could increase its oral absorption. Our aim was to compare serum 25-hydroxyvitamin D [25(OHD] after the oral intake of cholecalciferol with a high- or low-fat meal. Methods. In a single-blind, parallel clinical trial, 32 healthy physicians were divided into two groups. In the same day, they ingested 50,000 IU (1.25 mg of vitamin D3 with food: group 1 (G1: lipids: 25.6 g and group 2 (G2 lipids: 1.7 g. Serum 25(OHD (0, 7, and 14 days, and parathyroid hormone (PTH, and calcium (0 and 14 days were measured. Results. Baseline mean serum 25(OHD levels were 42.7±19.0 nmol/L in G1 and 36.4±19.0 nmol/L in G2 (P=0.38. After cholecalciferol, mean serum 25(OHD was higher in G1 (P<0.001: 7 days: G1 = 46.2 (38.4–53.9 nmol/L and G2 = 33.7 (25.4–40.1 nmol/L; 14 days: G1 = 53.7 (45.2–62.1 nmol/L and G2 = 33.7 (25.2–42.2 nmol/L. Serum PTH and 25(OHD were negatively correlated before and after the intake of vitamin D3, respectively, r=-0.42 (P=0.02 and r=-0.52 (P=0.003. Conclusions. A high-fat meal increased the absorption of vitamin D3, as measured by serum 25(OHD.

  15. Increased insulin binding to adipocytes and monocytes and increased insulin sensitivity of glucose transport and metabolism in adipocytes from non-insulin-dependent diabetics after a low-fat/high-starch/high-fiber diet.

    Science.gov (United States)

    Hjøllund, E; Pedersen, O; Richelsen, B; Beck-Nielsen, H; Sørensen, N S

    1983-11-01

    Nine non-insulin-dependent diabetics were studied before and after 3 weeks on an isoenergetic high-fiber/high-starch/low-fat diet (alternative diet), and nine non-insulin-dependent diabetics were studied on their usual diet. In the group that ate the alternative diet, the intake of fiber and starch increased 120% and 53%, whereas fat intake decreased 31%. Diabetes control improved as demonstrated by decreased fasting plasma glucose (P less than 0.05) and 24-hour urinary glucose excretion (P less than 0.05). The in vivo insulin action increased (KIVITT increased, P less than 0.05) with no change in fasting serum insulin levels. In fat cells obtained from patients in the alternative-diet group, insulin receptor binding increased (P less than 0.05) after the change of diet. Insulin binding to purified monocytes (more than 95% monocytes) also increased (P less than 0.05), whereas no change was found in insulin binding to erythrocytes. When lipogenesis was studied at a tracer glucose concentration at which glucose transport seems to be rate limiting, insulin sensitivity increased (P less than 0.02). This is the predicted consequence of increased receptor binding. Moreover, when CO2 production and lipogenesis were studied at a higher glucose concentration, where steps beyond transport seem to be rate limiting for glucose metabolism, increased insulin sensitivity was also observed. In contrast, no change was found in maximal insulin responsiveness. Fat and blood cells from the patients who continued on their usual diet showed no changes of the mentioned quantities.(ABSTRACT TRUNCATED AT 250 WORDS)

  16. H3PW6M o6O40/TiO2-SiO2光催化降解有机污染物的研究%Photocatalytic Degradation of Organic Dyes with H3 PW6 Mo6 O40/TiO2-SiO2

    Institute of Scientific and Technical Information of China (English)

    杨水金; 彭放; 周国辉; 陈慧媛

    2016-01-01

    文章在甲基橙初始浓度为5mg/L ,溶液pH为3.0,氙灯模拟自然光条件下,研究光催化剂H3 PW6 Mo6 O40/TiO2‐SiO2对有机污染物的降解率.研究发现催化剂的用量为0.9 g/L ,光降解3.5 h ,甲基橙的降解率可以达到98.0%;H3 PW6 M o6 O40/T iO2‐SiO2对甲基紫、孔雀石绿、亚甲基蓝、罗丹明B和甲基红均具有较高的光催化活性,降解率达93.2%~98.0%.%In order to remove aquatic organic dye contaminants utilizing the inexpensive and inexhausti‐ble solar energy ,the Keggin‐type H3 PW6 Mo6 O40 was loaded by the specific surface area TiO2‐SiO2 with the impregnation method .The photocatalytic degradation of methyl orange by H3 PW6 Mo6 O40/TiO2‐SiO2 under simulated natural light irradiation was investigated .At the same time ,the influences of the initial methyl orange concentration ,the solution pH and the catalyst dosage on the photocatalytic degradation ratio of methyl orange were also examined .The results demonstratiod that initial concentration of methyl orange was 5 mg/L ,and the catalyst dosage was 0 .9 g/L ,while the pH was 3 .0 .The degradation ratio of the methyl orange could reach to 98 .0% after the light irradiation time of 3 .5 hours .The reaction of photoca‐talysis for methyl orange was the first‐order kinetic model .The photodegradation of methyl viole ,mala‐chitegreen oxalate ,methylene blue ,fuchsin basic and methyl red were also tested ,and the degradation ratio of dyes could achieve 93 .2% ~98 .0% .

  17. The effects on weight loss and gene expression in adipose and hepatic tissues of very-low carbohydrate and low-fat isoenergetic diets in diet-induced obese mice.

    Science.gov (United States)

    Yamazaki, Tomomi; Okawa, Sumire; Takahashi, Mayumi

    2016-01-01

    Obesity is caused by excessive fat or carbohydrate intake. The improvement of obesity is an important issue, especially in Western societies. Both low-carbohydrate diet (LCD) and low-fat diet (LFD) are used to achieve weight loss in humans. To clarify the mechanisms underlying LCD-induced weight loss, especially in early stage, we compared the gene expression in liver, white adipose tissue (WAT) and brown adipose tissue (BAT) of a very-low carbohydrate diet (VLCD)- and LFD-fed diet-induced obese (DIO) mice. DIO male ddY mice were divided into high-fat diet (HFD), and isoenergetic VLCD and LFD groups. Pair-feeding was performed in the VLCD and LFD groups. Three weeks later, the body, liver, WAT and BAT were weighed and the serum and hepatic lipids, the mRNA expression levels in each tissue, and energy metabolism were analyzed. The caloric intake of the VLCD-fed mice was initially reduced but was subsequently restored. The total energy intake was similar in the VLCD- and LFD-fed mice. There was a similar decrease in the BW of the VLCD- and LFD-fed mice. The VLCD-fed mice had elevated levels of serum fibroblast growth factor 21 (FGF21) and ketone bodies, which are known to increase energy expenditure. The browning of WAT was observed to a greater extent in the VLCD-fed mice. Moreover, in the VLCD-fed mice, BAT activation was observed, the weight of the BAT was decreased, and the expression of G-protein-coupled receptor 120, type 2 iodothyronine deiodinase, and FGF21 in BAT was extremely increased. Although the energy expenditure of the VLCD- and LFD-fed mice did not differ, that of the VLCD-fed mice was sometimes higher during the dark cycle. Hepatic TG accumulation was reduced in LFD-fed mice due to their decreased fatty acid uptake but not in the VLCD-fed mice. The pro-inflammatory macrophage ratio was increased in the WAT of VLCD-fed mice. After 3 weeks, the isoenergetic VLCD- and LFD-fed DIO mice showed similar weight loss. The VLCD-fed mice increased serum

  18. 血浆蛋白乳化物在低脂乳化肠中的应用%Concentrated emulsion stabilized with plasma protein as pork backfat substitute in low-fat emulsified sausages

    Institute of Scientific and Technical Information of China (English)

    李伟锋; 王鹏; 徐幸莲; 周光宏

    2013-01-01

    Concentrated oil-in-water emulsions stabilized with plasma protein was used as pork backfat replacers in low-fat emulsified sausages. Composition ( proximate analysis and fatty acid profile), sensory analysis and technological( processing loss and WHC,colour and texture) properties of emulsified sausages were analyzed as affected by the different percentage of fat replacer(25% ,50% ,75% ,100% ).The moisture,protein,ash content of emulsified sausages became larger and fat content became smaller with the increasing of replacing level. Emulsified sausages produced with higher content emulsions had lower levels of saturated fatty acids (SFA), MUFA and higher levels of PUFA.Sausages formulated with emulsions(50% ,75% ,100% replacers) had higher L*, a* ,b* values than the control(p <0.05).Compared to control sample,emulsified sausages with the fat replacing level of 25% , 50% and 75% had higher hardness, springiness, cohesiveness, chewiness, resilience and lower adhesiveness values( p <0.05).Emulsified sausages with the fat replacing level of 25% ,50% and 75% had similar sensory characteristics with the control. Emulsified sausages had unpleased flavor when all pork backfat was replaced by the emulsions and it was not accepted by customers.%血浆蛋白、大豆油和水经斩拌可形成高浓度乳化物 . 以该乳化物作为脂肪替代品加工乳化肠,研究了不同脂肪替代率(25%、50%、75%、100%)下乳化肠的感官品质、化学组成、脂肪酸组成、持水能力、颜色和质构特性.结果表明:随脂肪替代率增大,乳化肠水分、蛋白质、灰分含量逐渐升高,脂肪含量逐渐降低;饱和脂肪酸、单不饱和脂肪酸含量逐渐降低,多不饱和脂肪酸含量逐渐升高;持水能力逐渐下降;50%、75%及100%替代组乳化肠L*,a*,b*值显著高于对照组(p<0.05);在质构特性上,25%、50%和75%替代组乳化肠硬度、弹性、粘聚性、咀嚼性、回复

  19. UN ACERCAMIENTO AL DISEÑO DE LOS PRODUCTOS CARNICOS BAJOS EN GRASA PARTE I. PRODUCTOS DE PICADO GRUESO AN APPROACH TO THE DESIGN OF LOW FAT MEAT PRODUCTS. PART I. COARSE MINCED PRODUCTS

    Directory of Open Access Journals (Sweden)

    Luz Miriam Echeverri Palacio

    2004-06-01

    distintos tratamientos. El análisis de textura demostró que sustituciones de grasa del 25 al 75% con fibra, presentaron en general atributos texturales semejantes a la hamburguesa testigo con 20% de grasa. Se encontraron correlaciones bajas entre las medidas sensoriales y de textura debido a diferencias sustanciales en el tratamiento térmico, tamaño y temperatura, en que las muestras se entregaron para cada análisis.In this study, a formulation and elaboration of a low fat hamburger is presented, using substitutes of this, that besides lowering the caloric content of the product also maintain flavour and texture properties similar to high fat foods. By means of preliminary trials, a standard hamburger with 20% fat was established. Nine replacements with 50% of that fat content of the control were evaluated, and by means of sensorial analysis collagen and fiber were selected as the two substitutes that offered the greatest similarity to the previously established standard hamburger. Later, an experimental model was designed in which the fat content in the formulations were substituted with percentages of 25, 50 and 75%, conducting five replicas for treatment, in which the following properties were measured: Physical-chemical (pH and CRA, bromatologicals (protein, fat and humidity, sensorial (flavour, softness and juiciness and physical texture (hardness, coherence, adhesiveness, elasticity, gumminess, and chewability. All of the data obtained were analysed with an Analysis of Variance within and among treatments, correlations among answers to the sensorial analyses and those of texture and statistical analyses by means of the contour answer technique, finding with this the fat substitution and replacement percentage that most resembled the parameters of the standard. The judges in the sensorial analysis found that hamburgers with 15% fat presented flavour and juiciness characteristics similar to the standard hamburger independent of the fat substitute used; lower

  20. A novel organic–inorganic hybrid with Anderson type polyanions as building blocks: (C{sub 6}H{sub 10}N{sub 3}O{sub 2}){sub 2}Na(H{sub 2}O){sub 2}[Al(OH){sub 6}Mo{sub 6}O{sub 18}]·6H{sub 2}O

    Energy Technology Data Exchange (ETDEWEB)

    Thabet, Safa, E-mail: safathabet@hotmail.fr [Laboratoire de matériaux et cristallochimie, Département de chimie, Institut Supérieur des Sciences Appliquées et Technologier, Avenue El Mourouj, 5111 Mahdia (Tunisia); Ayed, Brahim, E-mail: brahimayed@yahoo.fr [Laboratoire de matériaux et cristallochimie, Département de chimie, Institut Supérieur des Sciences Appliquées et Technologier, Avenue El Mourouj, 5111 Mahdia (Tunisia); Haddad, Amor [Laboratoire de matériaux et cristallochimie, Département de chimie, Institut Supérieur des Sciences Appliquées et Technologier, Avenue El Mourouj, 5111 Mahdia (Tunisia)

    2012-11-15

    Graphical abstract: Display Omitted Highlights: ► Synthesis of a novel inorganic–organic hybrid compound based on Anderson polyoxomolybdates. ► Characterization by X-ray diffraction, IR and UV–Vis spectroscopies of the new compound. ► Potential applications in catalysis, biochemical analysis and electrical conductivity of the organic–inorganic compound. -- Abstract: A new organic–inorganic hybrid compound based on Anderson polyoxomolybdates, (C{sub 6}H{sub 10}N{sub 3}O{sub 2}){sub 2}Na(H{sub 2}O){sub 2}[Al(OH){sub 6}Mo{sub 6}O{sub 18}]·6H{sub 2}O (1) have been isolated by the conventional solution method and characterized by single-crystal X-ray diffraction, infrared, ultraviolet spectroscopy and Thermogravimetric Analysis (TGA). This compound crystallized in the triclinic system, space group P−1, with a = 94.635(1) Å, b = 10.958(1) Å, c = 11.602(1) Å, α = 67.525(1)°, β = 71.049(1)°, γ = 70.124(1)° and Z = 1. The crystal structures of the compounds exhibit three-dimensional supramolecular assembly based on the extensive hydrogen bonding interactions between organic cations, sodium cations, water molecules and Anderson polyoxoanions. The infrared spectrum fully confirms the X-ray crystal structure and the UV spectrum of the title compound exhibits an absorption peak at 210 nm.

  1. CORonary Diet Intervention with Olive oil and cardiovascular PREVention study (the CORDIOPREV study): Rationale, methods, and baseline characteristics: A clinical trial comparing the efficacy of a Mediterranean diet rich in olive oil versus a low-fat diet on cardiovascular disease in coronary patients.

    Science.gov (United States)

    Delgado-Lista, Javier; Perez-Martinez, Pablo; Garcia-Rios, Antonio; Alcala-Diaz, Juan F; Perez-Caballero, Ana I; Gomez-Delgado, Francisco; Fuentes, Francisco; Quintana-Navarro, Gracia; Lopez-Segura, Fernando; Ortiz-Morales, Ana M; Delgado-Casado, Nieves; Yubero-Serrano, Elena M; Camargo, Antonio; Marin, Carmen; Rodriguez-Cantalejo, Fernando; Gomez-Luna, Purificacion; Ordovas, Jose M; Lopez-Miranda, Jose; Perez-Jimenez, Francisco

    2016-07-01

    Coronary heart disease (CHD) represents a major global health burden. However, despite the well-known influence that dietary habits exert over the progression of this disease, there are no well-established and scientifically sound dietary approaches to prevent the onset of clinical outcomes in secondary prevention. The objective of the CORonary Diet Intervention with Olive oil and cardiovascular PREVention study (CORDIOPREV study, clinical trials number NCT00924937) is to compare the ability of a Mediterranean diet rich in virgin olive oil versus a low-fat diet to influence the composite incidence of cardiovascular events after 7 years in subjects with documented CHD at baseline. For this purpose, we enrolled 1,002 coronary patients from Spain. Baseline assessment (2009-2012) included detailed interviews and measurements to assess dietary, social, and biological variables. Results of baseline characteristics: The CORDIOPREV study in Spain describes a population with a high body mass index (37.2% overweight and 56.3% obesity) and with a median of low-density lipoprotein cholesterol of 88.5 mg/dL (70.6% of the patients having oil as compared with a low-fat diet on the incidence of CHD recurrence in a long-term follow-up study.

  2. 骨钙素对高糖低脂饮食引起的糖尿病新西兰兔胰腺的影响%Influence of Osteocalcin on the Pancreas of Diabetic Rats Caused by High Glycemic/Low Fat Diet

    Institute of Scientific and Technical Information of China (English)

    王晓艳; 刘亚林; 朱琳; 陈志刚; 彭耀金

    2012-01-01

    目的:基于一贯性高血糖症能导致胰岛素抵抗的假说,我们研究了高糖低脂饮食导致的非胰岛素依赖糖尿病大鼠的生理功能和组织学改变.方法:取正常新西兰兔24只,随机分为正常组、糖尿病(DM)组、糖尿病骨钙素干预(DM+OCGY)组.采用高唐低脂饮食喂养新西兰兔,建立非胰岛素依赖糖尿病模型.建立模型后,DM+OCGY组腹腔注射骨钙素(2.5 mg/kg·d),DM组腹腔注射相等量生理盐水.一个月后处死新西兰兔.用HE染色方法检测新西兰兔胰腺形态改变.结果:高糖低脂饮食能有效引起新西兰兔血糖的升高,尿糖阳性,HE染色表明胰腺细胞发生相应改变,DM+OCGY组空腹血糖的浓度明显降低,能逆转胰腺的相关改变.结论:高糖低脂饮食能诱导非胰岛素依赖糖尿病的发生,骨钙素对非胰岛素依赖型糖尿病血糖浓度有一定的调节作用.%Objective: Based on the hypothesis that consistent hyperglycemia can result in insulin resistance, we explored the induction of non-insulin dependent diabetes mellitus (NIDDM) using diet of high glycemic/low fat index and compared the effects on the physiology and histology of the rats. Methods: The 24 normal New Zealand rats were randomly divided into three groups, the normal group, the diabetes mellitus group(DM) and the osteocalcin treated diabetes mellitus group(DM+OCGY). After the non-insulin dependent diabetes mellitus model were established by using diet of high glycemic/low fat, DM+OCGY group were induced by single intraperitoneal injection of osteocalcin 2.5mg/kg·d, and the DM group were intraperitoneally injected with equal normal saline. The rats were sacrificed one month later. HE staining method was used to detect the pancreas changes of the rats. Results: The high glycemic/low fat diet could cause the increase of blood sugar level of New Zealand rat. The glycosuria presented to be positive, and the HE staining results showed there were corresponding

  3. 添加胡萝卜、燕麦及葵花籽油替代猪背膘对低脂乳化肠品质的影响%Effect of adding carrots, oats sunflower oil on the quality of and replacing pork back fat with low-fat Emulsion-type sausages

    Institute of Scientific and Technical Information of China (English)

    李雪; 杜萍; 黄蔡伦; 王鹏; 周光宏; 徐幸莲

    2012-01-01

    研究了添加胡萝卜、燕麦及用葵花籽油替代部分猪背膘对低脂乳化肠(脂肪添加量7%)质构特性、持水特性、色泽及感官品质的影响。单因素实验结果表明,添加胡萝1、10%、燕麦1%及葵花籽油替代动物脂肪50%可较好的改善低脂乳化肠的品质,乳化肠硬度、咀嚼性及弹性与对照组C(脂肪添加量20%)相比差异不显著(p〉0.05),持水特性及色泽也得到明显改善(p〈0.05).产品的感官评分与对照组C相比更令人满意。在单因素实验的基础上采用两因素(胡萝卜添加量、植物油替代率)三水平设计,进一步优化配方,结果表明,添加胡萝卜12.5%、燕麦1%及用葵花籽油替代猪背膘45%为最优配方,按照此配方生产出的低脂乳化肠恢复到对照组C的质构特性,产品的弹性及感官品质甚至优于对照组C..%The effect of adding carrots,oats and replacing pork back fat with sunflower oil on the textural properties, water-holding characteristics, color and sensory quality of low-fat (7% fat) Emulsion-type sausage were researched. The single factor experiment result showed that,adding 10% carrots,1% oats and 50% sunflower oil instead of animal fat could improve the quality of low-fat sausage well,there were not significant differences(p〉0.05) between the low-fat sausages and high-fat formula C(20% fat) on hardness,chewiness and flexibility,the water-holding characteristics were improved as well,the color and sensory quality of the products were more satisfactory compared with C. In order to optimize the formulation further,conduct two factors (carrot,vegetable oil) and three level completely random experiment based on the single factor experiment,the result showed that,adding 12.5% carrots, 1% oats and 45% sunflower oil instead of animal fats was the best formula,the low-fat Emulsion-type sausage produced by it,the textural properties reverted to

  4. Effects of A Low-Carbohydrate Diet and A Low-Fat Diet on Weight and Glycemic Control in Type 2 Diabetics Mellitus%低碳水化合物饮食和低脂肪饮食对2型糖尿病患者体质量及血糖的影响

    Institute of Scientific and Technical Information of China (English)

    曹爱华; 孙丽珍; 崔静稳; 张宪静

    2011-01-01

    目的 比较低碳水化合物饮食和低脂肪饮食1年对2型糖尿病(T2DM)患者体质量及血糖的影响.方法 采用随机对照的方法,将90例超重T2DM患者随机分为低碳水化合物饮食+双胍类药物治疗组(A组)和低脂肪饮食+双胍类药物治疗组(B组),各45例.A组患者给予低碳水化合物饮食+双胍类药物治疗;B组患者给予低脂肪饮食+双胍类药物治疗.分别在治疗前及治疗3、6、12个月检测两组患者的体质量、糖化血红蛋白(HbA1c)、血压和血脂.结果 两组患者治疗前后体质量及高密度脂蛋白(HDL)水平变化比较,差异有统计学意义(P<0.01);而两组患者血压及血清总胆固醇(TC)、低密度脂蛋白(LDL)、三酰甘油(TG)、HbA1c水平变化比较,差异无统计学意义(P>0.05).两组患者体质量明显下降及HbA1c的减少主要发生在治疗的前3个月,A组、B组体质量平均下降1.8 kg/月和1.0 kg/月,HbA1c均下降0.6%;但在1年里两组患者体质量减轻均为3.4 kg.结论 对于超重的T2DM患者,1年的低碳水化合物饮食及低脂肪饮食对HbA1c的影响类似,血压未受影响;但低碳水化合物饮食者体质量下降较低脂肪饮食者快,且较后者能显著提高HDL水平.%Objective To compare the effects of a 1 - year intervention with a low - carbohydrate and a low - fat diet on weight and glycemic control in patients with type 2 diabetes mellitus. Methods The randomized controlled clinical trial was taken to assign 90 0verweight patients with type 2 diabetes mellitus to the low - carbohydrate diet ( A ) group and low - fat diet ( B ) group, with 45 patients in each. The patients in the group A were given a low - carbohydrate diet and biguanides; while those in the group B were given a low - fat diet and biguanides. The body weight, glycosylated hemoglobin ( HbA1c ), blood pressure and lipids were detected before treatment and 3 , 6. and 12 months after the treatment. Results Before and after the

  5. Storage properties of low fat fish and rice flour coextrudates

    Energy Technology Data Exchange (ETDEWEB)

    Tumuluru, J.S. [Idaho National Laboratory (INL); Sokhansanj, Shahabaddine [ORNL; Bandyopadhyay, Sukumar [Indian Institute of Technology, Kharagpur; Bawa, A.S. [Food Research Laboratory

    2008-12-01

    Storage properties of an extruded mixture of fish meat and rice flour were investigated. These properties included the determination of an isotherm for equilibrium moisture content vs. water activity at 30oC. Vitamin-A and total tocopherols and gain in peroxides and free fatty acid were measured during storage at this temperature. The acceptability of the extruded meal in terms of sensory characteristics were studied at the end of the storage period (45 days). Sorption isotherm indicated that the safe aw levels of the extrudates were 0.4-0.7. During the first 15 days of storage a loss of 53.1 % and 50 % of vitamin-A (IU/g) and total tocopherols (%) was observed. The peroxide and free fatty content increased from 46 to 109 mg/kg and 3.8 to 7.7 %, respectively during the same period. Non-linear model described the best the loss of vitamin-A, and tocopherols and gain in peroxide values and free fatty acid content. The loss of vitamin-A and total tocopherols almost followed a similar trend during the complete storage period of 45 days. The gain in peroxides was more prominent compared to free fatty acid content during the initial 15 days of storage. The ANOVA table indicated that the sensory attributes of the product fried for different times (15-120 s) were significantly and the product fried at 15 sec were most acceptable.

  6. Does a Low-Fat Dairy Habit Boost Parkinson's Risk?

    Science.gov (United States)

    ... findings didn't prove that eating dairy products causes Parkinson's. "This was an observational study, so like any ... levels of urate (but not high enough to cause the condition known as gout) are linked with a lower risk of Parkinson's. Contaminants in dairy products, such as pesticides, may ...

  7. Nestle: A marketing plan for a healthy low fat yogurt

    OpenAIRE

    Nunes, Filipa de Sena Campas

    2009-01-01

    A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics For a company who aims to be the “world’s leading nutrition, health and wellness company”, Nestlé reveals a surprising weak presence in the health segment in the Portuguese yogurt market. Today consumers are looking for products aligned with a healthy lifestyle while maintaining taste and pleasure. Nutraceutical food industry is ...

  8. Effects of low-fat diet on body mass, blood lipids and sugar control in obese patients with type 2 diabetes mellitus%低脂肪饮食对肥胖2型糖尿病患者体质量、血脂及血糖的影响

    Institute of Scientific and Technical Information of China (English)

    曹爱华; 尚艳菲; 辛波

    2012-01-01

    Objective To study the effects of low-fat diet on body mass,blood lipids and sugar in obese patients with type 2 diabetes mellitus(T2DM). Methods 120 obese patients with T2DM were randomized to the two groups, research groups60 obese patients with T2MD got routine treatment of low-fat associated with biguanides diet,control group:60 obese patients with T2MD were advised on the treatment of the routine diabetic diet. Outcome measures of body mass, HbA1 c, blood pressure and blood lipids were obtained before and after treatment. Results After one year of treatment,body mass and HbA, c in research group reduced by (6. 6± 1. 4) kg and (2.8±0. 3) % ,and those in control group reduced by (3. 4±1. 2) kg,(l. 0±0. 2)%( P <0. 05). Before treatment.TC and LDL-C in research group were (4.44±0. 82) mmol/L and (2. 56±0. 61) mmol/L,and those in control group were (4. 38±0. 84) mmoI/L and (2. 54± 0. 70) mmol/L. After treatment.TC and LDL-C in research group were (3.90±0. 73) mmol/L,(2. 04±0.62) mmol/L,and those in control group were (4. 26 ± 0. 72) mmol/L, (2. 48 ± 0. 65) mmol/L, and two groups showed statistical significance after treatment P <0. 05). Conclusion Low-fat diet can improve body mass, HbA,c,TC and LDL-C of T2DM patients and curative effect is better than the conventional control group, and it is an effective way in the treatment of obese patients with T2DM.%目的 观察低脂肪饮食对肥胖2型糖尿病患者体质量、血脂和血糖的影响.方法 120例肥胖2型糖尿病患者随机分配至低脂肪饮食+双胍类药物治疗组(实验组)和常规糖尿病饮食+双胍类药物治疗组(对照组),各60倒.在治疗前及治疗1年后检测两组患者的体质量(BM)、糖化血红蛋白(HbA1c)、血压和血脂.结果 治疗1年后,实验组与对照组BM分别下降(6.6±1.4)kg和(3.4±1.2)kg,HbA1c分别下降(2.8±0.3)%和(1.0±0.2)%(P<0.05);实验组治疗前总胆固醇(TC)为(4.44±0.82) mmol/L、低密度

  9. 水油乳化剂替代猪背脂法兰克福香肠的品质及感官研究%Pork back fat substituted by oil-in-water emulsifier as ingredient influencing quality and sensory of low-fat frankfurters

    Institute of Scientific and Technical Information of China (English)

    於慧利; 徐宝才; 李景军; 刘元法; 蒋将

    2012-01-01

    This study investigated the changes of color, texture and sensory of the low-fat Frankfurters, in terms of fatty acid composition and different kinds of non meat ingredient. A healthy mixture of vegetable oil (olive oil, sunflower oil and canola oil) were emulsified by a variety of non-meat protein (sodium caseinate, soy protein isolate, and microbial transglutaminase) to substitute pork back fat. As expected, frankfurters with plant oil combinations had lower levels of saturated fatty acids (SFA, 19. 3%), similar levels of MUFA and higher content of PUFA than control frankfurters (all pork fat), higher (P<0. 05) hardness, springiness and chewiness values, and all products were judged as acceptable. Overall, vegetable oil and non-meat protein in Frankfurt as a fat replacer could facilate textural and antioxidant properties, as well as the nutrient value.%将橄榄油、葵花籽油和芥花油混合,用不同的非肉蛋白体系(酪蛋白酸钠、大豆分离蛋白和微生物转谷氨酰胺酶)乳化后,将该水油乳化剂替代猪背脂改良法兰克福香肠的品质.以脂肪酸组成、色泽、质构和感官评定为评价指标,研究其与含猪背脂的法兰克福香肠的脂肪酸组成和品质.结果表明:改良后的法兰克福香肠,饱和脂肪酸含量降低(1 9.3%),单不饱和脂肪酸变化很小,而多不饱和脂肪酸含量增加较显著(P<0.05),香肠的硬度、弹性和咀嚼性得到增加,产品的感官评定值达到了5.6,在消费者可接受范围内.可见添加健康植物油及蛋白体系可以提高香肠的质构、抗氧化性以及营养价值.

  10. 低脂高糖膳食对不同体质量指数的健康青年生理生化指标的影响%Effects of a Low-fat and High-carbohydrate Diet on the Physiological and Biochemical Indices in Healthy Youth with Different Body Mass Index

    Institute of Scientific and Technical Information of China (English)

    宋永燕; 龚仁蓉; 张荣荣; 张珍; 李元昊; 胡敏珊; 李蓉晖; 方定志

    2012-01-01

    目的 探讨低脂高糖(low-fat and high-carbohydrate,LF-HC)膳食对不同体质量指数(BMI)的健康青年生理指标及糖脂代谢指标的影响.方法 给予7名超重青年[BMI=(27.82±1.64)kg/m2]和49名年龄匹配的正常对照[BMI=(20.06±2.41)kg/m2]7 d平衡膳食和6 d LF-HC膳食.平衡膳食含31.1%脂肪和54.1%碳水化合物,LF-HC膳食含14.8%脂肪和70.1%碳水化合物.于膳食干预的第1d、第8d和第14d清晨进行体检,测量各项生理指标;同时抽取12 h空腹静脉血,制备血L清并测定糖脂代谢相关指标,计算胰岛素抵抗指数(HOMA-IR).结果 基础值时,正常组体质量(P=0.000)、BMI(P=0.000)、腰臀比(P=0.000)、收缩压(P=0.001)、舒张压(P=0.016)和甘油三酯(TG)(P=0.006)均低于超重组;高密度脂蛋白胆固醇(HDL-C)高于超重组(P=0.005).LF-HC膳食后,总胆固醇(TC)(P<0.05)和低密度脂蛋白胆固醇(LDL-C)(P<0.05)在正常组和超重组中均降低,胰岛素(P<0.05)和HOMA-IR(P<0.05)在正常组和超重组中均升高;TG仅在正常组升高(P=0.000);HDL-C仅在超重组升高(P=0.018).结论 在健康青年中,LF-HC膳食对血清TG和HDL-C的影响与体质量指数有关.%Objective To investigate the effects of a low-fat and high-carbohydrate (LF-HC) diet on the physiological and biochemical indexes in healthy youth with different body mass index (BMI). Methods Seven overweight participants [BMI= (27. 82+1. 64) kg/m2 ] and 49 age-matched controls CBMI= (20. 06 ± 2. 41) kg/ m2] were given a washout diet for 7 d, followed by a LF-HC diet for 6 d. The washout diet contained 31. 1% fat and 54. 1% carbohydrate, and the LF-HC diet contained 14. 8% fat and 70. 1% carbohydrate of total energy. Anthropometric measurements were conducted on the mornings of the first, eighth and fourteenth days. Serum samples were prepared from twelve-hour fasting venous blood. Biochemical indexes including lipids, glucose and insulin were measured with routine methods. The

  11. No Decrease of HDL Cholesterol after 6 Days of Low Fat and High Carbohydrate Diets in a Young Chinese Han Pop-ulation%中国汉族青年低脂高糖膳食6天后的血清高密度脂蛋白、胆固醇水平

    Institute of Scientific and Technical Information of China (English)

    李正科; 汤慧; 龚仁蓉; 林佳; 甘禅芬; 黄鑫; 李蓉辉; 方定志

    2008-01-01

    More studies are needed on the hyperyriacylglycerolemic effects of low fat and high carbohydrate (LF-HC) diet in young population, especially Chinese who generally have a diet containing lower fat and higher carbohydrate. To test them in a young Chinese Han population, 56 healthy subjects (22.89±1.80) years were given regular diet of 31% fat and 54% carbohy-drate for 7 days, followed by LF-HC diet of 15% fat and 70% carbohydrate for 6 days, without total energy restriction. After the LF-HC diet, the male experienced an increase of high density lipoprutein (HDL) cholesterol and decreases of weight, body mass index (BMI), total cholesterol (TC), and LDL (low density lipoprotein) cholesterol (P < 0.05). The female experienced in-creased serum triacylglycerol and insulin, and decreased TC and LDL cholesterol (P < 0.05). When BMI was taken into account,all the subjects with low, medium, or high BMI experienced decreases of TC and LDL cholesterol although some changes were not significant. No significant decrease of HDL cholesterol was found, while significantly increased HDL cholesterol and apolipoprotein A-Ⅰ (apo A- Ⅰ) were found in the male subjects with low or high BMI (P < 0.05). Significant increase of triacylglycerol was observed only in the female subjects with low or medium BMI. In conclusion, subjects with different BMI and gender have different triacylglycerol and HDL cholesterol responses to LF-HC diets, and significant increase of HDL cholesterol and apolipoprotein A- Ⅰ were observed in some young male subjects.%目的 探讨低脂高糖膳食对中国汉族青年血脂及载脂蛋白的影响.方法 我室招募健康在校大学生自愿者56名((22.89±1.80)岁],于7 d平衡膳食后给予低脂高糖膳食6 d,分别在第1 d、8 d、14 d清晨收集受试者人类学指标并抽取空腹静脉血,测定血清甘油三酯(TG)、总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)、血糖(GLU)、 胰岛

  12. 脂联素基因45T/G多态性对高糖低脂膳食诱导的健康青年血脂比值变化的影响%Effects of Adiponectin Gene SNP45T/G on Changes of Serum Lipid Ratios Induced by High-carbohydrate/Low-fat Diet in Healthy Chinese Youth

    Institute of Scientific and Technical Information of China (English)

    李玉佳; 方定志; 龚仁蓉; 杜娟; 黄鑫

    2010-01-01

    目的 探讨脂联素基因(APM1)45T/G多态性与健康中国汉族青年血脂比值的关系及其对高糖低脂(high carbohydrate and low fat,HC/LF)膳食诱导的血脂比值变化的影响.方法 56名健康青年志愿者[(22.89±1.80)岁],给予7 d平衡膳食和6 d HC/LF膳食.在第1 d、第8 d、第14 d清晨取空腹12 h静脉血,测定血脂,计算甘油三酯(TG)/高密度脂蛋白胆固醇(HDL-C)、log(TG/HDL-C)、低密度脂蛋白胆固醇(LDL-C)/HDLC、总胆固醇(TC)/HDL-C比值,提取血基因组DNA,聚合酶链反应-限制性酶切法分析APM145T/G多态性.结果 无论是整体还是按性别分组,TT基因型受试者与G等位基因携带者之间血脂比值基础值均无明显差异.男性G等位基因携带者HC/LF膳食后TC/HDL-C高于TT基因型受试者(P<0.05);与膳食前相比,TT基因型受试者HC/LF膳食后LDL-C/HDL-C和TC/HDL-C均降低(P<0.05),G等位基因携带者仅TC/HDL-C降低(P<0.01).在女性,无论HC/LF膳食前还是HC/LF膳食后,G等位基因携带者TG/HDL-C和log(TG/HDL-C)均低于TT基因型个体(P<0.05);与膳食前相比,TT基因型受试者HC/LF膳食后TG/HDL-C和log(TG/HDL-C)升高(P<0.05)、TC/HDL-C降低(P<0.001),G等位基因携带者LDL-C/HDL-C(P<0.05)和TC/HDL-C(P<0.01)降低,而TG/HDL-C和log(TG/HDL-C)无显著变化.结论 APM145T/G G等位基因能抑制HC/LF膳食诱导的健康青年女性TG/HDL-C和log(TG/HDL-C)升高并使LDL-C/HDL-C降低,但可能使男性的LDL-C/HDL-C降低消失、TC/HDL-C升高.

  13. 植物甾醇酯奶粉对高胆固醇血症患者血脂水平的影响%Low fat milk powder containing esterified plant sterols improves the blood lipid profile of adults with hypercholesterolemia

    Institute of Scientific and Technical Information of China (English)

    孙建琴; 赵虎; 陈艳秋; 肖菲; 徐丹凤; 谢华; 王彦; 陈敏; 常锡峰; 潘逸茹; 刘渊; 薛惠君

    2014-01-01

    Objective To observe the impact of plant sterol esters ( PSE ) mixed in low fat milk powder (2.5 g of PSE/day) on plasma cholesterol levels in hypercholesterolemic subjects during a 6-week intervention period.Methods In this double-blind, randomized, placebo-controlled study, 59 subjects (19 males, mean age ( 60.28 ±6.98 ) years ) with primary hypercholesterolemia ( fasting LDL cholesterol between 3.4-6.0 mmol/L) were randomly divided into two groups ( treatment group , 2.5 g of plant sterol esters a day, n=30) and placebo group (n=29).Blood samples were collected at week 0, 3 and 6.The primary outcome was change in plasma LDL-cholesterol ( LDL-C).Secondary outcomes were changes in total cholesterol ( TC) , HDL cholesterol ( HDL-C) , triglycerides ( TG) , anthropometry and blood biochemistry.Results LDL-C significantly reduction from baseline ( 4.18 ±0.54 ) mmol/L to ( 3.44 ±0.61 ) mmol/L (-17.7%, P0.05 ) at week 3 and ( 5.43 ±0.77 ) mmol/L ( -13.8%, P <0.05 ) at week 6 in treatment group, from (6.20 ±0.76)mmol/L at week 0 to (5.70 ±0.76) mmol/L (-8.06%, P<0.05) at week 3 and (5.84 ±0.75) mmol/L ( -5.81%, P<0.05) at week 6 in placebo group.PSE-enriched milk did not affect plasma HDL-C level and TG level at both week 3 and week 6.After normalization to the placebo group , the treatment group showed significant reduction in LDL-C and total cholesteron after 6 weeks.The observed difference of reduction was 7.69% ( -0.33 mmol/L, P <0.05 ) for LDL-C and 8.00%(-0.51 mmol/L, P<0.05) for TC between the two groups.There were no significant changes in safety parameters , including blood biochemistry tests during the study period.Conclusion Plant sterol ester enriched milk powder is effective in reducing LDL-C among Chinese hypercholesterolemic subjects at a dosage recommended by EFSA.%目的:观察添加植物甾醇酯的低脂奶粉能否有效降低中老年高胆固醇血症患者的血清低密度脂蛋白胆固醇( LDL-C )的水平。方法采用随

  14. Body composition from birth to 6 mo of age in Ethiopian infants

    DEFF Research Database (Denmark)

    Andersen, Gregers Stig; Girma, Tsinuel; Wells, Jonathan C;

    2013-01-01

    Data on body composition in infancy may improve the understanding of the relation between variability in fetal and infant growth and disease risk through the life course. Although new assessment techniques have recently become available, body composition is rarely described in infants from low-in...

  15. Effects of the 54G/C polymorphism of sterol regulatory element-binding protein-1c on changes of serum lipid ratios induced by high-carbohydrate/low-fat diet in healthy youth%固醇调节元件结合蛋白-1c基因54G/C多态性对高糖低脂膳食诱导的健康青年人血脂比值的影响

    Institute of Scientific and Technical Information of China (English)

    张珍; 方定志; 龚仁蓉; 杜娟; 汤慧; 黄鑫; 甘婵芬

    2010-01-01

    Objective To investigate the effects of 54G/C polymorphism of sterol regulatory elementbinding protein-1c gene (SREBP-1c)on serum lipid ratios and their response to high-carbohydrate/low-fat(HC/LF) diet in healthy youth. Methods After a regular diet for 7 days of wash-out, 56 healthy youth (22.89±1.80 yrs) were given HC/LF diet for 6 days. The regular diet contained 54% carbohydrate, 15%protein, and 31% fat of the total energy. The HC/LF diet contained 70% carbohydrate, 15% protein, and 15% fat of the total energy. The serum lipids and glucose were measured on the 1st, 8th and 14th days.The ratios of TG/HDL-C, log (TG/HDL-C), TC/HDL-C, and LDL-C/HDL-C were calculated. The 54G/C polymorphism of SREBP-1c gene was analyzed by PCR-RFLP method. Results No significant difference was found in lipid ratios and glucose at baseline and after regular diet in subjects with different genotypes in either the whole studied population or in males or females only. However, after HC/LF diet, LDL-C/HDL-C was significantly lower in females carrying the C allele than those of GG homozygotes (P< 0.05).Compared with those before HC/LF diet, TC/HDL-C and LDL-C/HDL-C were significantly decreased in all the subjects (P<0.05). When gender was taken into account, significant increase of TG/HDL-C and log(TG/HDL-C) was found only in females with GG genotype (P<0.05). All the subjects experienced significant decrease of TC/HDL-C and LDL-C/HDL-C regardless of their genders and genotypes (P<0.05). Conclusion The 54G/C polymorphism of SREBP-1c gene can influence the response of TG/HDL-C and log(TG/HDL-C) to HC/LF diet in females. The C allele may be a protective factor to prevent the increase of TG induced by HC/LF diet in females.%目的 探讨固醇调节元件结合蛋白-1c(sterol regulatory element-binding protein-1c,SREBP-1c)基因54G/C多态性对健康青年血脂比值的影响及在高糖低脂(high-carbohydrate/low-fat,HC/LF)膳食诱导的变化中的作用.方法 对56

  16. The Role of CD14 Promoter-159 C-> T Polymorphism on Changes of Serum Lipid Ratios Induced by Highcarbohydrate/Low-fat Diets in Healthy Chinese Han Youth%脂多糖受体CD14基因启动子-159位点C/T基因多态性对高糖低脂膳食诱导的健康青年血脂比值变化的影响

    Institute of Scientific and Technical Information of China (English)

    姜喆; 龚仁蓉; 李元昊; 樊梅; 方定志

    2012-01-01

    Objective To investigate the tole of CD14 promoter - 159 C-> T polymorphism on ratios of serum lipids and its interaction on the ratios with a high-earbohydrate/low-fat (HC/LF) diet in a young and healthy Chinese Han population. Methods After a washout diet for seven daye, fifty six healthy young subjects (22. 89± 1. 80 years) were given the HC/LF diet for six days. Twelve-hour fasting venous blood samples were collected in the mornings of the first, the eighth and the fourteenth days. The serum lipid profiles and the CD14-159 C->T polymorphism were analyzed. The ratios of triglyceride/high density lipoproteln-cholesterol (TG/HDL-c), log (TG/HDL-c), total cholesterol/high density llpoproteincholesterol (TC/HDL-c) and low density lipoprotein-cholesterol/high density lipoprotein-cholesterol (LDL-c/HDL-c) were calculated. Results The male carriers of the C allele had significantly higher TG/HDL-c and log (TG/HDL-c) than the female carriers at baseline, after the washout diet and after the HC/LF diet, higher TC/HDL-c at baseline and after the washout diet, and higher LDL- c/HDL-c only after the washout diet. The female subjects with the TT genotype had higher TG/HDL-c and log (TG/HDL-c) than the female carriers of the C allele at baseline, after the washout diet and after the HC/LF diet, higher LDL-c/HDL-c at baseline and after the HC/LF diet, and higher TC/HDL-c only after the washout diet. Compared with that before the HC/LF diet, TC/HDL-c was significantly decreased after the HC/LF diet regardless of gender and the genotype of the CD14-159 polymorphism. LDL-c/HDL-c was significantly decreased in both the male and female carriers of the C allele. TG/HDL-c and log (TG/HDL-c) were significantly increased only in the female carriers of the C allele. Conclusion In the subjects with C allele, the HC/LF diet is a minor factor and its effects on the lipid ratios can be masked by the effects of the C allele at CD14-159. The interaction between the HC/LF diet and the C

  17. β2肾上腺素受体基因Gln27Glu变异对高糖低脂膳食诱导的健康青年血脂及载脂蛋白比值变化的影响%Effects of the β2-adrenergic Receptor Gln27Glu Variation on Changes of Serum Lipid and Apolipoprotein Ratios Induced by A High-carbohydrate/Low-fat Diet in Healthy Youth

    Institute of Scientific and Technical Information of China (English)

    欧国进; 方定志; 龚仁蓉; 张珍; 李元昊; 姜喆; 樊梅

    2011-01-01

    目的 探讨β2肾上腺素受体基因(β2AR) Gln27Glu多态性对健康青年血脂及载脂蛋白比值的影响及在高糖低脂(HC/LF)膳食诱导的血脂及载脂蛋白比值变化中的作用.方法 56例健康志愿者,给予7d平衡膳食和6 d HC/LF膳食,于第1d、第8d及第14 d取12 h空腹静脉血,测定血脂和载脂蛋白(apo) AI、B100水平,计算甘油三酯/高密度脂蛋白胆固醇(TG/HDL-C)、log(TG/H DL-C)、总胆固醇(TC)/HDL-C、低密度脂蛋白胆同醇(LDL-C)/HDL-C、apoAI/apoB100值.提取基因组DNA,聚合酶链反应-限制性酶切法分析β2AR Gln27Glu位点多态性.结果 血脂及载脂蛋白比值的基础值及平衡膳食后,无论是受试人群整体还是将男女分组分析,CC基因型受试者与G等位基因携带者之间均无明显差异.HC/LF膳食后,在整体受试人群中,G等位基因携带者log(TG/HDL-C)高于CC基因型受试者(P=0.038);男女分组分析发现CC基因型受试者与G等位基因携带者之间血脂及载脂蛋白比值无明显差异.与HC/LF膳食前相比,在受试人群整体,HC/LF膳食后apoAI/apoB100在CC基因型受试者升高(P=0.021),LDL-C/HDL-C和TC/HDL-C在CC基因型和G等位基因携带者中均下降(P<0.05).按性别分组后,男性受试者HC/LF膳食后LDL-C/HDL-C和TC/H DL-C在CC基因型及G等位基因携带者均降低(P<0.05);女性CC基因型和G等位基因携带者HC/LF膳食后TG/HDL-C、log( TG/HDL-C)均升高(P<0.05),TC/HDL-C均降低(P<0.05),但LDL-C/HDL-C仅在CC基因型中降低(P=0.037).结论 β2AR基因Gln27Glu多态性G等位基因能够在健康青年女性抑制HC/LF膳食诱导的LDL-C/HDL-C降低.%Objective To investigate the effects of the Gln27Glu polymorphism of β2-adrenergic receptor (β2AR) on serum lipid and apolipoprotein ratios and its interaction with high-carbohydrate/low-fat (HC/LF) diet on the ratios in healthy youth. Methods After on a washout diet for seven days, fifty six healthy young subjects were given the

  18. Direct quantification of carotenoids in low fat babyfoods via laser photoacoustics and colorimetric index a

    NARCIS (Netherlands)

    Doka, O.; Ajtony, Z.; Bicanic, D.D.; Valinger, D.; Vegvari, G.

    2014-01-01

    Carotenoids are important antioxidants found in various foods including those for nutrition of infants. In this investigation, the total carotenoid content (TCC) of nine different commercially available baby foods was quantified using colorimetric index a * obtained via reflectance colorimetry (RC)

  19. Low-fat Milk Consumption among Children and Adolescents in the United States, 2007-2008

    Science.gov (United States)

    ... or on cereal?" Participants were asked to include chocolate and other flavored milks as well as hot ... Associate Director for Science Division of Health and Nutrition Examination Surveys Clifford L. Johnson, M.S.P.H., ...

  20. Effect of low-fat diets on plasma high-density lipoprotein concentrations

    NARCIS (Netherlands)

    Katan, M.B.

    1998-01-01

    Low concentrations of HDLs in plasma are a strong predictor of risk for coronary as well as other cardiovascular diseases. There is increasing evidence that this relation is causal and that interventions that change HDL concentrations also change risk. One such intervention is exchanging fat and

  1. 1% low-fat milk has perks!: An evaluation of a social marketing intervention.

    Science.gov (United States)

    Finnell, Karla Jaye; John, Robert; Thompson, David M

    2017-03-01

    This study evaluated the effect of a 12-week social marketing intervention conducted in 2012 promoting 1% milk use relying on paid advertising. Weekly milk sales data by type of milk (whole, 2%, 1%, and nonfat milk) were collected from 80 supermarkets in the Oklahoma City media market, the intervention market, and 66 supermarkets in the Tulsa media market (TMM), the comparison market. The effect was measured with a paired t-test. A mixed segmented regression model, controlling for the contextual difference between supermarkets and data correlation, identified trends before, during, and after the intervention. Results show the monthly market share of 1% milk sales changed from 10.0% to 11.5%, a 15% increase. Evaluating the volume sold, the monthly mean number of gallons of 1% milk sold increased from 890.5 gal (SD = 769.8) per supermarket from before the intervention to 1070.7 gal (SD = 922.5) following the intervention (t(79) = 9.4, p = 0.000). Moreover, average weekly sales of 1% milk were stable prior to the intervention (b = - 0.2 gal/week, 95% CI [- 0.6 gal/week, 0.3 gal/week]). During each additional week of the intervention, 1% milk sales increased by an average of 4.1 gal in all supermarkets (95% CI [3.5 gal/week, 4.6 gal/week]). Three months later, albeit attenuated, a significant increase in 1% milk sales remained. In the comparison market, no change in the market share of 1% milk occurred. Paid advertising, using the principles of social marketing, can be effective in changing an entrenched and habitual nutrition habit.

  2. 1% low-fat milk has perks!: An evaluation of a social marketing intervention

    Directory of Open Access Journals (Sweden)

    Karla Jaye Finnell

    2017-03-01

    Full Text Available This study evaluated the effect of a 12-week social marketing intervention conducted in 2012 promoting 1% milk use relying on paid advertising. Weekly milk sales data by type of milk (whole, 2%, 1%, and nonfat milk were collected from 80 supermarkets in the Oklahoma City media market, the intervention market, and 66 supermarkets in the Tulsa media market (TMM, the comparison market. The effect was measured with a paired t-test. A mixed segmented regression model, controlling for the contextual difference between supermarkets and data correlation, identified trends before, during, and after the intervention. Results show the monthly market share of 1% milk sales changed from 10.0% to 11.5%, a 15% increase. Evaluating the volume sold, the monthly mean number of gallons of 1% milk sold increased from 890.5 gal (SD = 769.8 per supermarket from before the intervention to 1070.7 gal (SD = 922.5 following the intervention (t(79 = 9.4, p = 0.000. Moreover, average weekly sales of 1% milk were stable prior to the intervention (b = −0.2 gal/week, 95% CI [−0.6 gal/week, 0.3 gal/week]. During each additional week of the intervention, 1% milk sales increased by an average of 4.1 gal in all supermarkets (95% CI [3.5 gal/week, 4.6 gal/week]. Three months later, albeit attenuated, a significant increase in 1% milk sales remained. In the comparison market, no change in the market share of 1% milk occurred. Paid advertising, using the principles of social marketing, can be effective in changing an entrenched and habitual nutrition habit.

  3. Effect of low-fat diets on plasma high-density lipoprotein concentrations

    NARCIS (Netherlands)

    Katan, M.B.

    1998-01-01

    Low concentrations of HDLs in plasma are a strong predictor of risk for coronary as well as other cardiovascular diseases. There is increasing evidence that this relation is causal and that interventions that change HDL concentrations also change risk. One such intervention is exchanging fat and car

  4. Benefits of Moderate-Intensity Exercise during a Calorie-Restricted Low-Fat Diet

    Science.gov (United States)

    Apekey, Tanefa A.; Morris, A. E. J.; Fagbemi, S.; Griffiths, G. J.

    2012-01-01

    Objective: Despite the health benefits, many people do not undertake regular exercise. This study investigated the effects of moderate-intensity exercise on cardiorespiratory fitness (lung age, blood pressure and maximal aerobic power, VO[subscript 2]max), serum lipids concentration and body mass index (BMI) in sedentary overweight/obese adults…

  5. Direct Quantification of Carotenoids in Low Fat Baby Foods Via Laser Photoacoustics and Colorimetric Index *

    Science.gov (United States)

    Dóka, O.; Ajtony, Zs.; Bicanic, D.; Valinger, D.; Végvári, Gy.

    2014-12-01

    Carotenoids are important antioxidants found in various foods including those for nutrition of infants. In this investigation, the total carotenoid content (TCC) of nine different commercially available baby foods was quantified using colorimetric index * obtained via reflectance colorimetry (RC) and by laser photoacoustic spectroscopy (LPAS) at 473 nm. The latter requires a minimum of sample preparation and only a one time calibration step which enables practically direct quantification of TCC. Results were verified versus UV-Vis spectrophotometry (SP) as the reference technique. It was shown that RC and LPAS (at 473 nm) provide satisfactory results for *, = 0.9925 and = 0.9972, respectively. Other color indices do not show a correlation with TCC. When determining the TCC in baby foods containing tomatoes, it is necessary to select a different analytical wavelength to compensate for the effect of lycopene's presence in the test samples.

  6. [SHORT TERM EFFECTS ON LIPID PROFILE AND GLYCAEMIA OF A LOW-FAT VEGETARIAN DIET].

    Science.gov (United States)

    Quiles, Laura; Portolés, Olga; Sorlí, José Vicente; Corella, Dolores

    2015-07-01

    Introducción: en estudios observacionales, las dietas vegetarianas se han asociado con menor riesgo de enfermedad cardiovascular y un perfil lipídico más favorable en las personas que siguen estas dietas a largo plazo pero sus efectos a corto plazo son menos conocidos. Objetivo: analizar el efecto a corto plazo en población mediterránea previamente no vegetariana de una dieta vegetariana baja en grasas sobre el perfil lipídico y la glucemia. Métodos: se realizó un estudio de intervención nutricional en 159 voluntarios (42 hombres y 117 mujeres) administrando un patrón de dieta completa lacto-vegetariana baja en grasa (20%). Se proporcionó un menú diario completo en condiciones de régimen de internado estricto durante 15 días. Se realizaron extracciones de sangre en ayunas antes y después de la intervención dietética y se determinó el colesterol total, C-HDL, C-LDL, triglicéridos y glucemia. Se emplearon modelos multivariantes de medidas repetidas. Resultados: tras la intervención dietética se detectaron reducciones estadísticamente significativas en el colesterol total (-17,54 ± 37,14 mg/dl), C-LDL (-9,33 ± 34,29 mg/ dl), C-HDL (-5,32 ± 12,16 mg/dl), y triglicéridos (-18,92 ± 50,50 mg/dl) que permanecieron tras ajustar por edad y sexo. También se produjeron cambios significativos de peso. El ajuste adicional por los cambios en el índice de masa corporal (IMC) restó significación a la disminución de los triglicéridos (P = 0.067). Conclusión: la dieta lacto-vegetariana baja en grasa a corto plazo produce descensos favorables y significativos de colesterol total, C-LDL (independientes de la pérdida de peso) y triglicéridos (mediados por la pérdida de peso). También produjo un descenso esperable de C-HDL al ser reducida en grasa.

  7. Benefits of Moderate-Intensity Exercise during a Calorie-Restricted Low-Fat Diet

    Science.gov (United States)

    Apekey, Tanefa A.; Morris, A. E. J.; Fagbemi, S.; Griffiths, G. J.

    2012-01-01

    Objective: Despite the health benefits, many people do not undertake regular exercise. This study investigated the effects of moderate-intensity exercise on cardiorespiratory fitness (lung age, blood pressure and maximal aerobic power, VO[subscript 2]max), serum lipids concentration and body mass index (BMI) in sedentary overweight/obese adults…

  8. Effect of rice fat mimics on texture and microstructure of low-fat yoghurt

    Institute of Scientific and Technical Information of China (English)

    XU Dan; KONG Baohua; LIU Huaiwei

    2007-01-01

    This paper made a research on a new kind of rice fat mimics, which was obtained from rice powder hydrolyzed by a -amylase. Through the comparison between the yoghurt added with diverse proportions of above mentioned rice fat mimics and the reduced-fat yoghurt without any fat mimics as well as full-fat ones, the effect of the rice fat mimics in different proportions was examined upon the composition, the microstructure, the texture and the sensory evaluation of reduced-fat yoghurt. The results showed that the yoghurts added with rice fat mimics exhibited similar organoleptic attribute, textual characteristics and acceptability compared to those of full-fat controls(P>0.05), but with lower fat content and looser microstructures.

  9. The use of cashew apple residue as source of fiber in low fat hamburgers

    Directory of Open Access Journals (Sweden)

    Lívia Xerez Pinho

    2011-12-01

    Full Text Available The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. The formulated products with cashew apple residue powder presented lower humidity and proteins and 35% lipid reduction. However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. Some formulations showed an improvement of the final product yield. The total dietary fiber value was between 0 and 7.66%, with higher content of insoluble dietary fiber. The addition of up to 10.70% of the residue did not cause significant sensory changes in the flavor of the samples. The production of hamburgers with a partial substitution of cow meat with the cashew apple residue could be a feasible option since it resulted in product with high nutritional quality that is rich or have high dietary fiber content and is low in fat.

  10. Optimization low-fat and low cholesterol mayonnaise production by central composite design.

    Science.gov (United States)

    Mozafari, H R; Hosseini, E; Hojjatoleslamy, M; Mohebbi, G Hossein; Jannati, N

    2017-03-01

    In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.

  11. Protein Supplementation with Low Fat Meat after Resistance Training: Effects on Body Composition and Strength

    Directory of Open Access Journals (Sweden)

    Massimo Negro

    2014-08-01

    Full Text Available Beef is a nutrient-rich, high-quality protein containing all the essential amino acids in proportions similar to those found in human skeletal muscle. In order to investigate the efficacy of a beef supplementation strategy on strength and body composition, we recruited 26 young healthy adults to participate in a resistance-training program of eight weeks, based on the use of isotonic machines and free weights at 75% of one repetition maximum. Subjects were randomly divided into two groups, food group and control group, of 12 and 14 subjects respectively. Food group were supplemented after resistance training with a 135 g serving of lean beef (tinned meat, providing 20 g of protein and 1.7 g of fat. No supplementation was provided to control group. Fat mass, fat free mass, lean mass, assessed by bioelectrical impedance analyzer, and muscle strength, assessed by one repetition maximum test, were evaluated in all subjects both at the beginning (week 0 and at the end (week 8 of the study. Pre- and post-training differences were evaluated with paired t-tests while group differences for each outcome parameter was evaluated with independent t-tests. At the end of the study the food group showed a significantly decrease in fat mass (week 0: 15.0 ± 6.7 kg; week 8: 13.1 ± 7.6 kg; Δ: −1.9 ± 2.9 kg; p < 0.05 and a significantly increase in fat free mass (week 0: 52.8 kg ± 9.4; week 8: 55.1 kg ± 10.9; Δ: 2.3 ± 2.5 kg; p < 0.01. No significant differences in lean mass were found in either food group or control group. No significant differences in one repetition maximum tests were found between food group and control group. Tinned meat can be considered a nutrition strategy in addition to other proteins or amino acid supplements, but as with any other supplementation strategy, a proper nutrition plan must be coupled.

  12. Direct quantification of carotenoids in low fat babyfoods via laser photoacoustics and colorimetric index a

    NARCIS (Netherlands)

    Doka, O.; Ajtony, Z.; Bicanic, D.D.; Valinger, D.; Vegvari, G.

    2014-01-01

    Carotenoids are important antioxidants found in various foods including those for nutrition of infants. In this investigation, the total carotenoid content (TCC) of nine different commercially available baby foods was quantified using colorimetric index a * obtained via reflectance colorimetry (RC)

  13. A distinct adipose tissue gene expression response to caloric restriction predicts 6-mo weight maintenance in obese subjects

    DEFF Research Database (Denmark)

    Mutch, David M.; Pers, Tune Hannes; Temanni, M. Ramzi

    2011-01-01

    Weight loss has been shown to reduce risk factors associated with cardiovascular disease and diabetes; however, successful maintenance of weight loss continues to pose a challenge.......Weight loss has been shown to reduce risk factors associated with cardiovascular disease and diabetes; however, successful maintenance of weight loss continues to pose a challenge....

  14. The Dislocation Mechanism of Stress Corrosion Embrittlement in Ti-6Al-2Sn-4Zr-6Mo

    Science.gov (United States)

    Chapman, Tamara P.; Vorontsov, Vassili A.; Sankaran, Ananthi; Rugg, David; Lindley, Trevor C.; Dye, David

    2016-01-01

    An observation of the dislocation mechanisms operating below a naturally initiated hot-salt stress corrosion crack is presented, suggesting how hydrogen may contribute to embrittlement. The observations are consistent with the hydrogen-enhanced localized plasticity mechanism. Dislocation activity has been investigated through post-mortem examination of thin foils prepared by focused ion beam milling, lifted directly from the fracture surface. The results are in agreement with the existing studies, suggesting that hydrogen enhances dislocation motion. It is found that the presence of hydrogen in (solid) solution results in dislocation motion on slip systems that would not normally be expected to be active. A rationale is presented regarding the interplay of dislocation density and the hydrogen diffusion length.

  15. A distinct adipose tissue gene expression response to caloric restriction predicts 6-mo weight maintenance in obese subjects

    DEFF Research Database (Denmark)

    Mutch, D. M.; Pers, Tune Hannes; Temanni, M. R.

    2011-01-01

    AT) gene expression during a low-calorie diet (LCD) could be used to differentiate and predict subjects who experience successful short-term weight maintenance from subjects who experience weight regain. Design: Forty white women followed a dietary protocol consisting of an 8-wk LCD phase followed by a 6...

  16. A distinct adipose tissue gene expression response to caloric restriction predicts 6-mo weight maintenance in obese subjects

    DEFF Research Database (Denmark)

    Mutch, D. M.; Pers, Tune Hannes; Temanni, M. R.

    2011-01-01

    fatty acid metabolism, citric acid cycle, oxidative phosphorylation, and apoptosis were regulated differently by the LCD in WM and WR subjects. Conclusion: This study suggests that LCD-induced changes in insulin secretion and scAT gene expression may have the potential to predict successful short...

  17. The T Allele of the ACAT-2 734 C/T Polymorphism is Associated with the Changes of TG/HDLC, log (TG/HDLC) and LDLC/HDLC Induced by High-carbohydrate/ Low-Fat Diet in Healthy Young Women%酰基辅酶A:胆固醇酰基转移酶2基因734位点T等位基因与高糖低脂膳食诱导的健康青年女性TG/HDLC、log( TG/HDLC)及LDLC/HDLC改变相关联

    Institute of Scientific and Technical Information of China (English)

    姜喆; 龚仁蓉; 李元昊; 樊梅; 方定志

    2012-01-01

    Aim To investigate the role of the acyl-coenzyme A-' cholesterol acyltransferase-2 (ACAT-2) 734 C/T polymorphism on ratios of serum lipids and its interactions on the ratios with a high-carbohydrate/low-fat ( HC/LF) diet in a young healthy Chinese population. Methods After a washout diet for seven days, fifty six young healthy subjects were given the HC/LF diet for six days. The serum lipid profiles were analyzed using the twelve-hour fasting venous blood samples collected in the mornings of the first, the eighth and the fourteenth days. The ratios of TG/HDLC, log (TG/HDLC) , TC/HDLC and LDLC/HDLC were calculated. The ACAT-2 734 C/T polymorphism was analyzed by restriction fragments patterns after amplified by polymerase chain reactions. Results At baseline, the female carriers of the T allele had significantly lower log (TG/HDLC) than the female subjects with the CC genotype. The male subjects%目的 探讨酰基辅酶A:胆固醇酰基转移酶2(ACAT-2)基因734位点C/T多态性对健康青年血脂比值的影响及在高糖低脂膳食诱导的血脂比值变化中的作用.方法 给予56名健康青年志愿者7天平衡膳食和6天高糖低脂膳食,于第1天、第8天以及第14天清晨抽取12 h空腹静脉血,测定血脂,计算甘油三酯/高密度脂蛋白胆固醇(TG/HDLC)、log(TrG/HDLC)、总胆固醇/高密度脂蛋白胆固醇(TC/HDLC)和低密度脂蛋白胆固醇/高密度脂蛋白胆固醇(LDLC/HDLC)比值.提取基因组DNA,聚合酶链反应限制性酶切法分析ACAT-2基因734位点多态性.结果 女性T等位基因携带者log( TG/HDLC)显著低于CC纯合子受试者,男性CC纯合子受试者TC/HDLC显著高于女性CC纯合子受试者,男性T等位基因携带者log(TG/HDLC)显著高于女性.高糖低脂膳食前,男性T等位基因携带者TG/HDLC、log(TG/HDLC)显著高于女性.与高糖低脂膳食前相比,高糖低脂膳食后男性TC/HDLC、LDLC/HDLC显著降低,不受基因型影响.女性CC纯合子受试者

  18. Low-fat dairy products consumption is associated with lower triglyceride concentrations in a Spanish hypertriglyceridemic cohort.

    Science.gov (United States)

    Merino, Jordi; Mateo-Gallego, Rocío; Plana, Nuria; Bea, Ana María; Ascaso, Juan; Lahoz, Carlos; Aranda, José Luis

    2013-01-01

    Introducción: Una dieta cardiosaludable constituye el tratamiento de primera línea en la hipertrigliceridemia (HTG) aunque la asociación de los diferentes componentes de ésta con la concentración de triglicéridos (TG) en pacientes con HTG no está completamente establecida. Objetivo: Estudiar los patrones dietéticos en una cohorte de pacientes hipertrigliceridémicos y evaluar la asociación entres los diferentes componentes de la dieta y la concentración de TG. Métodos: El estudio, multicéntrico y transversal, incluyó sujetos (n = 1.394) diagnosticados de HTG (TG ≥?2,25 mmol/L) que fueron remitidos a diferentes Unidades de Lípidos pertenecientes a la Sociedad Española de Arteriosclerosis. Se realizó una valoración dietética mediante un cuestionario validado de 14 items además de la obtención de otras variables clínicas, antropométricas y bioquímicas. Resultados: Se definieron dos patrones dietéticos mediante análisis tipo cluster. Aquellos pacientes que seguían una “dieta cardiosaludable” (en la que predominaba el consumo de pescado, fruta, verduras, lácteos desnatados y legumbres) presentaron menores niveles de TG que aquellos que mantenían una “dieta no cardiosaludable” (con consumo de carne roja, productos cárnicos procesados, alcohol, bollería y azúcar predominantemente) (3,51 ± 2,41 vs. 3,96 ± 3,61 mmol/L, P = 0,002). El análisis multivariante determinó que el consumo de lácteos desnatados (B: - 0,089; 95% IC: -16,1, -3,1, P = 0,004) y el de alcohol (B: 0,070; 95% IC: 1,1, 13,1, P = 0,022) se asoció significativa, e independientemente de otros factores de confusión, con la concentración de TG. Conclusiones: Un patrón dietético típicamente mediterráneo incluyendo lácteos desnatados y un bajo consumo de alcohol se relaciona con menores concentraciones de TG en pacientes hipertrigliceridémicos, incluso en aquellos con tratamiento hipolipemiante. Queda patente así la importancia y necesidad del refuerzo del consejo dietético en esta población además de futuros estudios que analicen directamente la asociación de éstos y otros grupos de alimentos que permitan el desarrollo y la consecución de recomendaciones nutricionales más efectivas.

  19. Low fat diet with omega-3 fatty acids increases plasma insulin-like growth factor concentration in healthy postmenopausal women

    Science.gov (United States)

    The insulin-like growth factor pathway plays a central role in the normal and abnormal growth of tissues; however, the nutritional determinants of insulin-like growth factor I (IGF-I) and its binding proteins in normal individuals are not well-defined. The purpose of this study was to determine the ...

  20. Avocado Low-Fat Spreads Producing%油梨低脂涂抹物的研制

    Institute of Scientific and Technical Information of China (English)

    王志国; 李枚秋

    2002-01-01

    通过各种乳化剂、增稠剂、稳定剂种类及量的复配实验表明,涂抹性能与屈服应力有显著负相关.回归方程分析表明,0.47%复合乳化剂(HLB=6.92)、0.57%羧甲基纤维素钠(CMC-Na)、0.13%琼脂(Agar)能使制品有较好的涂抹性能,加入0.3%黄原胶,可以提高制品的热稳定性.

  1. Study of Low-Fat Peanut Protein Milk%低脂花生蛋白乳的研究

    Institute of Scientific and Technical Information of China (English)

    李艳敏; 王风玲

    2010-01-01

    本文研究了用水剂法部分脱脂花生蛋白乳的工艺及工艺条件,比较了3种工艺参数的提油效率,分别为27.6%、46.4%和67.5%的花生乳的风味.研究表明:提油效率在46.4%(提油率19.7%以下)时花生乳的风味变化不显著.

  2. Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix.

    Science.gov (United States)

    Triki, Mehdi; Herrero, Ana M; Jiménez-Colmenero, Francisco; Ruiz-Capillas, Claudia

    2013-08-01

    This paper evaluates the nutritional values and stability during refrigerated storage of fresh beef merguez sausage as affected by a reformulation process which modified the fat content both by reducing fat (replacing beef fat with konjac gel) and incorporating olive oil (replacing beef fat with olive oil stabilized in a konjac matrix) and by reducing sodium content, replacing sodium chloride with a salt mixture (containing potassium chloride, calcium chloride and magnesium chloride). A preservative (sodium metabisulphite) was also used to extend the shelf-life of the product. The fat was reduced by 32 to 80% and sodium by over 36%. The reformulation did not negatively affect the sensory evaluation. Low microbiota growth rate and biogenic amines were attributed mainly to the presence of sodium metabisulphite. This preservative could be used in the reformulation to enhance safety and/or extend the shelf-life of this type of product.

  3. Adipose tissue transcriptome reflects variations between subjects with continued weight loss and subjects regaining weight 6 mo after caloric restriction independent of energy intake

    DEFF Research Database (Denmark)

    Márquez-Quinõnes, Adriana; Mutch, David M.; Debard, Cyrille

    2010-01-01

    The mechanisms underlying body weight evolution after diet-induced weight loss are poorly understood.......The mechanisms underlying body weight evolution after diet-induced weight loss are poorly understood....

  4. Nominal vs Local Shot-Peening Effects on Fatigue Lifetime in Ti-6Al-2Sn-4Zr-6Mo at Elevated Temperature

    Science.gov (United States)

    2009-11-01

    surface. there is no clear rela tionship of the depth of initiation with lifetime. Furt hermore. Figure 8(b) indica tes that the retained nomina l...probabilistic description of the fa tigue response tha t integrates the nomina lly dri ven V.I" the locally con tro lled effects may provide a...faceting a nd wi ll be discussed in detail in another article. D. Nomina / l’s L~ll.·-Ljmiljllg Failure Mechani.m rs lIIula SP Typical crack initia

  5. Development of a Compton camera for online ion beam range verification via prompt γ detection. Session: HK 12.6 Mo 18:30

    Energy Technology Data Exchange (ETDEWEB)

    Aldawood, S. [LMU Munich, Garching (Germany); King Saud University, Riyadh (Saudi Arabia); Liprandi, S.; Marinsek, T.; Bortfeldt, J.; Lang, C.; Lutter, R.; Dedes, G.; Parodi, K.; Thirolf, P.G. [LMU Munich, Garching (Germany); Maier, L.; Gernhaeuser, R. [TU Munich, Garching (Germany); Kolff, H. van der; Schaart, D. [TU Delft (Netherlands); Castelhano, I. [University of Lisbon, Lisbon (Portugal)

    2015-07-01

    A real-time ion beam verification in hadron-therapy is playing a major role in cancer treatment evaluation. This will make the treatment interuption possible if the planned and actual ion range are mismatched. An imaging system is being developed in Garching aiming to detect prompt γ rays induced by nuclear reactions between the ion beam and biological tissue. The Compton camera prototype consists of a stack of six customized double-sided Si-strip detectors (DSSSD, 50 x 50 mm{sup 2}, 128 strips/side) acting as scatterer, while the absorber is formed by a monolithic LaBr{sub 3}:Ce scintillator crystal (50 x 50 x 30 mm{sup 3}) read out by a position-sensitive multi-anode photomultiplier (Hamamatsu H9500). The study of the Compton camera properties and its individual component are in progress both in the laboratory as well as at the online facilities.

  6. Sucrose-sweetened beverages increase fat storage in the liver, muscle, and visceral fat depot: a 6-mo randomized intervention study

    DEFF Research Database (Denmark)

    Nielsen, Maria Mærsk; Sparre, Anita Belza; Stødkilde-Jørgensen, Hans

    2012-01-01

    The consumption of sucrose-sweetened soft drinks (SSSDs) has been associated with obesity, the metabolic syndrome, and cardiovascular disorders in observational and short-term intervention studies. Too few long-term intervention studies in humans have examined the effects of soft drinks....

  7. Small-quantity, lipid-based nutrient supplements provided to women during pregnancy and 6 mo postpartum and to their infants from 6 mo of age increase the mean attained length of 18-mo-old children in semi-urban Ghana: a randomized controlled trial 1 2

    OpenAIRE

    Adu-Afarwuah, Seth; Lartey, Anna; Okronipa, Harriet; Ashorn, Per; Peerson, Janet M.; Arimond, Mary; Ashorn, Ulla; Zeilani, Mamane; Vosti, Stephen; Dewey, Kathryn G

    2016-01-01

    Background: Childhood stunting usually begins in utero and continues after birth; therefore, its reduction must involve actions across different stages of early life. Objective: We evaluated the efficacy of small-quantity, lipid-based nutrient supplements (SQ-LNSs) provided during pregnancy, lactation, and infancy on attained size by 18 mo of age. Design: In this partially double-blind, individually randomized trial, 1320 women at ≤20 wk of gestation received standard iron and folic acid (IFA...

  8. Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins

    DEFF Research Database (Denmark)

    Celigueta Torres, Isabel; Nieto, Gema; Nylander, Tommy

    2017-01-01

    The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions....... The results highlight the importance of controlling homogenisation and heat processing in yoghurt manufacture in order to induce desired changes in the surface reactivity of the microparticles and thereby promote effective protein interactions....

  9. Effects of feeding diets containing different fat supplements to swine on the visual properties and storage stability of low-fat sausage.

    Science.gov (United States)

    Miller, M F; Ahmed, P O; Shackelford, S D; Haydon, K D; Reagan, J O

    1993-01-01

    Sixty barrows and gilts were assigned to one of five dietary treatments consisting of a control diet of corn and soybean meal and four similar test diets that contained a 10% replacement of either animal fat, safflower oil, sunflower oil or canola oil, to determine the effects of high levels of oleic acid in the diet of swine on the storage stability of fresh pork sausage. Pork trim from each treatment was used to formulate sausage that contained two fat levels (25% and 35%), and two levels of added water (3% and 11%). Thiobarbituric acid values did not differ between the control, safflower oil or sunflower oil treatments and all treatments were acceptable after 10 weeks of storage. Microbial numbers increased with the level of added water and during time in storage (up to 3 weeks). Visual evaluation showed that the control was the most red and least discolored, while the canola oil treatment was the least red and the most discolored. Results from the present study suggest that a 105 replacement of a typical corn/soybean meal diet to swine with safflower or sunflower oil did not alter the storage-stability of fresh pork sausage.

  10. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.

    Science.gov (United States)

    Zhuang, Xinbo; Han, Minyi; Kang, Zhuang-li; Wang, Kai; Bai, Yun; Xu, Xing-lian; Zhou, Guang-hong

    2016-03-01

    The purpose of this study was to evaluate the effects of sugarcane dietary fiber (SDF) and pre-emulsified sesame oil for pork fat replacement on batter characteristics. Replacing pork fat with SDF and pre-emulsified sesame oil significantly affected color, water- and fat-binding properties, texture, dynamic rheology, microstructure and sensory analysis. With SDF and pre-emulsified sesame oil, the batters had improved textures and gave good sensory scores. These batters containing SDF had reduced the cholesterol and fat contents. With increasing levels of SDF, the batters had higher water- and fat-binding properties, improved texture (hardness, gumminess and chewiness), dynamic rheology and a more balanced nutritional composition. However, when the level of SDF reached 3%, the pores formed by SDF in batter were too large to hinder aggregation and the hardness of batter was unacceptable, which result the allover acceptability to be unsatisfactory. The sample 2% SDF had comparable overall acceptability to the control batter. Copyright © 2015. Published by Elsevier Ltd.

  11. Low fat loss response after medium-term supervised exercise in obese is associated with exercise-induced increase in food reward.

    Science.gov (United States)

    Finlayson, Graham; Caudwell, Phillipa; Gibbons, Catherine; Hopkins, Mark; King, Neil; Blundell, John

    2011-01-01

    Objective. To examine exercise-induced changes in the reward value of food during medium-term supervised exercise in obese individuals. Subjects/Methods. The study was a 12-week supervised exercise intervention prescribed to expend 500 kcal/day, 5 d/week. 34 sedentary obese males and females were identified as responders (R) or non-responders (NR) to the intervention according to changes in body composition relative to measured energy expended during exercise. Food reward (ratings of liking and wanting, and relative preference by forced choice pairs) for an array of food images was assessed before and after an acute exercise bout. Results. 20 responders and 14 non-responders were identified. R lost 5.2 kg ± 2.4 of total fat mass and NR lost 1.7 kg ± 1.4. After acute exercise, liking for all foods increased in NR compared to no change in R. Furthermore, NR showed an increase in wanting and relative preference for high-fat sweet foods. These differences were independent of 12-weeks regular exercise and weight loss. Conclusion. Individuals who showed an immediate post-exercise increase in liking and increased wanting and preference for high-fat sweet foods displayed a smaller reduction in fat mass with exercise. For some individuals, exercise increases the reward value of food and diminishes the impact of exercise on fat loss.

  12. [LOW-FAT, FERMENTED MILK ENRICHED WITH PLANT STEROLS, A STRATEGY TO REDUCE HYPERTRIGLYCERIDEMA IN CHILDREN, A DOUBLE-BLIND, RANDOMIZED PLACEBO-COTROLLED TRIAL].

    Science.gov (United States)

    Blumenfeld Olivares, Javier Andrés; San Mauro Martín, Ismael; Calle, Maria Elisa; Bischofberger Valdés, Cornelia; Perez Arruche, Eva; Arce Delgado, Esperanza; Ciudad, María Jose; Hernández Cabría, Marta; Collado Yurita, Luis

    2015-09-01

    Introducción: en estos últimos años, paralelamente a la epidemia de obesidad, se ha producido un aumento de las dislipemias en la población pediátrica. En estas dislipemias es posible que los triglicéridos sanguíneos también tengan un papel importante. Los esteroles vegetales se han mostrado eficaces en el tratamiento de la hipercolesterolemia, pero no de la hipertrigliceridemia. Nuestro objetivo en este estudio es determinar la eficacia de la leche enriquecida en fitoesteroles para la disminución de la hipertrigliceridemia en la población infantil. Población y método: se diseñó un ensayo clínico, controlado, aleatorizado, y doble ciego, con leche desnatada enriquecida con esteroles vegetales y leche desnatada no enriquecida. Se incluyeron 67 pacientes pediátricos. Resultados: tras la ingesta observamos diferencias en la trigliceridemia final entre la leche desnatada enriquecida con esteroles vegetales y la leche desnatada no enriquecida con esteroles. El efecto atribuible a la ingesta de la leche enriquecida con fitosteroles vegetales fue de una disminución de 5,88 mg/dl. Conclusión: concluimos que la leche enriquecida con esteroles vegetales (2,24 gr de esteroles vegetales al día) podría constituir una estrategia adecuada para el tratamiento de la hipertrigliceridemia en pacientes pediátricos.

  13. The Impact of a Low-Fat Diet and the Use of Fat Substitutes on Fat Preferences Among Overweight Women Seeking Weight Loss Treatment

    Science.gov (United States)

    2003-01-01

    PREFERENCE scored higher on the body dissatisfaction scale, fear of maturity, and perfectionism subscales than the eating disordered women used to...terminated (Hetherington, 1993). Individuals with eating disorders or obesity may have a skewed experience of pleasure from eating . That is, negative...pathology, defined by a score of greater than 10.5 on the bulimia subscale of the Eating Disorders Inventory (EDI). In addition, participants had

  14. 利用麦麸纤维素稳定低脂Pickering乳液%Preparation of low-fat pickering emulsion with wheat bran cellulose

    Institute of Scientific and Technical Information of China (English)

    王曼; 张坤; 翟晓利; 宋洁; 王倩; 刘碧莹; 岳悦; 贾原媛

    2016-01-01

    以农副产物麦麸为原材料,经过碱煮、漂白等工艺提取麦麸纤维素,从而制备稳定的低脂Pickering乳液.考察麦麸纤维的质量分数、pH及Zeta电位等因素对乳液的静置稳定性和乳液滴粒径分布的影响.结果表明,随麦麸纤维质量分数的增大,乳液的稳定性逐渐增强;Zeta电位绝对值随着pH的增加而增大,pH为3时乳液的稳定性最好;纤维质量分数为1.00%的乳液样品,乳液滴D(3,2)为3.5 μm;从乳液滴的粒径分布分析,乳液的失稳主要发生在储存前期(3 d),随着时间延长乳液逐渐趋于稳定.

  15. Quality of [omega]-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

    National Research Council Canada - National Science Library

    Ripudaman Singh; Manish K Chatli; Ashim K Biswas; Jhari Sahoo

    2014-01-01

    ...]-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T^sub 1^), 2% canola flour (T^sub 2^), 3% linseed oil (T^sub 3^), and 4% canola oil (T^sub 4...

  16. 低脂低钠肉类制品的研究进展%Recent Advances of Low-fat Sodium-reduced Processed Meat Products

    Institute of Scientific and Technical Information of China (English)

    郝红涛; 赵改名; 李苗云; 柳艳霞; 杨欢欢

    2010-01-01

    综述了脂肪、钠盐替代物的种类、特点和最新研究进展,论述了脂肪、钠盐替代品应用在低脂、低钠肉制品中对制品外观、质构、口感和风味等的影响作用,以期为低脂、低钠肉制品研究开发提供参考.

  17. Effects of increasing inclusion rates of a low-fat distillers dried grains with solubles (LF-DDGS) in finishing broiler diets

    Science.gov (United States)

    The biodiesel industry is now removing corn oil from distillers dried grains with solubles (DDGS) in order to meet increasing demand. The objectives of this study were to determine the maximum inclusion rates in broiler diets fed from 28 to 42 d of age in the finishing phases of production and the ...

  18. Combining a low fat diet with exercise reverses diet-induced obesity and improves glucose homeostasis in C57BL/6J mice

    OpenAIRE

    Andersen, Hanne

    2015-01-01

    Background: The prevalence of obesity and obesity- related disorders, including type 2 diabetes and non-alcohol fatty liver disease is alarmingly high. These conditions can mostly be attributed to increased intake of energy dense food and decreased physical activity. It is also proposed that the obesogenic effect of a unfortunate diet is influenced by protein source. There is disagreement in defining the best way to deflect the obesity trend; however, most people agree that dietary changes an...

  19. Low-fat, high-carbohydrate and high-fat, low-carbohydrate diets decrease primary bile acid synthesis in humans

    NARCIS (Netherlands)

    Bisschop, PH; Bandsma, RHJ; Stellaard, F; Meijer, AJ; Sauerwein, HP; Kuipers, F; Romijn, JA

    2004-01-01

    Background: Dietary fat content influences bile salt metabolism, but quantitative data from controlled studies in humans are scarce. Objective: The objective of the study was to establish the effect of dietary fat content on the metabolism of primary bile salts. Design: The effects of eucaloric extr

  20. Low Fat Loss Response after Medium-Term Supervised Exercise in Obese Is Associated with Exercise-Induced Increase in Food Reward

    Directory of Open Access Journals (Sweden)

    Graham Finlayson

    2011-01-01

    Full Text Available Objective. To examine exercise-induced changes in the reward value of food during medium-term supervised exercise in obese individuals. Subjects/Methods. The study was a 12-week supervised exercise intervention prescribed to expend 500 kcal/day, 5 d/week. 34 sedentary obese males and females were identified as responders (R or non-responders (NR to the intervention according to changes in body composition relative to measured energy expended during exercise. Food reward (ratings of liking and wanting, and relative preference by forced choice pairs for an array of food images was assessed before and after an acute exercise bout. Results. 20 responders and 14 non-responders were identified. R lost 5.2 kg ± 2.4 of total fat mass and NR lost 1.7 kg ± 1.4. After acute exercise, liking for all foods increased in NR compared to no change in R. Furthermore, NR showed an increase in wanting and relative preference for high-fat sweet foods. These differences were independent of 12-weeks regular exercise and weight loss. Conclusion. Individuals who showed an immediate post-exercise increase in liking and increased wanting and preference for high-fat sweet foods displayed a smaller reduction in fat mass with exercise. For some individuals, exercise increases the reward value of food and diminishes the impact of exercise on fat loss.

  1. Effects of a low-fat diet with antioxidant supplementation on biochemical markers of multiple sclerosis long-term care residents.

    Science.gov (United States)

    Mauriz, Elba; Laliena, A; Vallejo, D; Tuñón, M J; Rodríguez-López, J M; Rodríguez-Pérez, R; García-Fernández, M C

    2013-11-01

    Introducción: Las posibilidades de tratamiento de la esclerosis múltiple (EM) se encuentran limitadas principalmente a terapias con inmumoduladores en las formas no progresivas de EM. Los estudios de intervención nutricional sugieren que la dieta puede considerarse como un tratamiento alternativo para controlar la progresión de la enfermedad. Por esta razón, las intervenciones en la dieta pueden ayudar a mejorar el bienestar y mejorar los síntomas de los pacientes con EM. Objetivos: Valorar el efecto de una dieta pobre en grasas con suplementación de antioxidantes en los marcadores bioquímicos de pacientes institucionalizados que presentan formas progresivas de EM. Métodos: Se realizó un estudio prospectivo aleatorizado controlado por placebo con 9 participantes, 5 de los cuales se asignan al grupo de intervención (dieta baja en grasas y suplementación antioxidante) y los 4 restantes al grupo placebo (dieta baja en grasas). Se evaluó el efecto de la intervención dietética que supone modificación de la dieta e introducción de antioxidantes durante 42 días mediante valoraciones de parámetros antropométricos y bioquímicos y marcadores del estrés oxidativo en sangre y orina en las etapas inicial (día 0), intermedia (día 15) y final (día 42) del tratamiento. Resultados: Se obtuvieron niveles de proteína C reactiva significativamente inferiores en el grupo de intervención con respecto al grupo placebo al final del estudio. Los marcadores de estrés oxidativo e inflamación: isoprostanos 8-iso-PGF2e interleucina IL-6 también disminuyeron en el grupo de intervención después de la intervención dietética. La actividad de la enzima catalasa aumentó de forma significativa en el grupo de intervención antes de la suplementación con antioxidantes. No se observaron diferencias significativas en otros marcadores de estrés oxidativo. Conclusiones: Los resultados obtenidos sugieren que la dieta y los suplementos dietéticos están involucrados en la modulación del metabolismo celular y los procesos de inflamación de la EM. En consecuencia, las dietas bajas en grasas y los suplementos antioxidantes podrían ser utilizados como terapias alternativas en el tratamiento de la EM.

  2. Nisin延长低脂再制干酪保质期的应用%Application of Nisin in extending the shelf-life of low fat cheese

    Institute of Scientific and Technical Information of China (English)

    孙颖

    2010-01-01

    Nisin已广泛应用于食品保质期的研究中,本试验研究在贮存过程中,Nisin对低脂再制干酪细菌、肠杆菌、霉菌和酵母菌的抑菌效果及pH的变化.在低脂再制干酪样品中,空白样品贮藏到5个月时,样品变质不可食用,添加0.2%、0.3% Nisin的样品到6个月时,细菌总数、肠杆菌、酪霉菌和酵母菌合格,而添加0.2% Nisin、0.3% Nisin抑菌效果差异不显著,因此添加0.2% Nisin为宜.随着贮藏期时间的增加,pH显著增加.

  3. Changes in renal function during weight loss induced by high vs low-protein low-fat diets in overweight subjects

    DEFF Research Database (Denmark)

    Skov, A.R.; Toubro, Søren; Bulow, J

    1999-01-01

    BACKGROUND: Due to the high satiating effect of protein, a high-protein diet may be desirable in the treatment of obesity. However the long-term effect of different levels of protein intake on renal function is unclear. OBJECTIVE: To assess the renal effects of high vs low protein contents in fat......-reduced diets. DESIGN: Randomized 6 months dietary intervention study comparing two controlled ad libitum diets with 30 energy (E%) fat content: high-protein (HP; 25 E%) or low-protein, (LP, 12 E% protein). All food was provided by self-selection in a shop at the department, and high compliance to the diet...

  4. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters.

    Science.gov (United States)

    Lurueña-Martínez, M A; Vivar-Quintana, A M; Revilla, I

    2004-11-01

    The effects of reducing fat level from 20% to 12% and 9%, substituting pork fat with olive oil and adding locust bean/xanthan gum (0.5% and 0.6%) on emulsion stability, jelly and fat separation, processing yield, cook loss, texture and sensory characteristics of frankfurters were investigated and compared with control samples. Addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of pork fat by olive oil did not affect these parameters. Indeed, results showed that reducing fat levels together with increasing moisture and locust bean/xanthan gum addition do not affect the sensory or textural properties, but olive oil addition produces a decrease in hardness and an increase in adhesiveness, however the overall acceptability was not affected.

  5. A novel process for preparing low-fat peanuts: Optimization of the oil extraction yield with limited structural and organoleptic damage.

    Science.gov (United States)

    Nader, Joelle; Fawaz, Nada; Afif, Charbel; Louka, Nicolas

    2016-04-15

    The main purpose of this study was to extract the maximum amount of oil from peanuts without causing major damage and preserving their organoleptic quality after defatting. Accordingly, a successful, healthy, eco-friendly and economic defatting process for peanuts was implemented using mechanical oil expression, which was optimized by means of Response Surface Methodology. The results demonstrated that maximum extraction yields were obtained at a low initial moisture content (5-7% d.b.). Defatting and deformation ratios were mostly affected by the pressure and water content with high correlation coefficients (98.4% and 97.5%, respectively), and overall acceptability decreased following higher oil extraction yields. It was concluded that the optimum values for the product moisture content, pressure, and pressing duration were 5% d.b., 9.7 MPa and 4 min, respectively, with a defatting ratio of 70.6%. This resulted in an insignificant irreversible deformation ratio (<1%) and an overall acceptability of 7.6 over 10.

  6. A Randomized Trial of a Low-Fat Diet Intervention on Blood Pressure and Hypertension: Tertiary Analysis of the WHI Dietary Modification Trial.

    Science.gov (United States)

    Allison, Matthew A; Aragaki, Aaron K; Ray, Roberta M; Margolis, Karen L; Beresford, Shirley A A; Kuller, Lewis; Jo O'Sullivan, Mary; Wassertheil-Smoller, Sylvia; Van Horn, Linda

    2016-08-01

    This post hoc analysis determined if the Women's Health Initiative (WHI) Diet Modification intervention (DM-I) resulted in a significantly different rate of incident hypertension (HTN), as well as longitudinal changes in blood pressure. Participants were 48,835 postmenopausal women aged 50-79 years who were randomly assigned to either the intervention or comparison group. HTN was defined as self-report of treated HTN collected semiannually or blood pressure ≥140/90mm Hg at one of the annual follow-up clinic visits. After a mean follow-up of 8.3 years, and among those who did not have HTN at baseline (n = 31,146), there were 16,174 (51.9%) HTN cases and those assigned to the intervention group had a 4% lower overall risk of developing incident HTN (hazard ratio (HR): 0.96, 95% confidence interval (CI): 0.93-0.99). Although the risk of HTN was lower in the DM-I group in the first few years, the HR became greater than 1 after year 5 (P-trend blood pressure (SBP) at 1 year of follow-up (-0.66mm Hg, 0.44-0.89) that increased over the following 8 years (0.16mm Hg/year, 0.11-0.21), such that any early benefit was eliminated by year 5 and a minimal deleterious effect emerged by year 7. Randomization to an intensive behavioral dietary modification program aimed at a lower total fat intake is not associated with sustained reductions in blood pressure or risk of HTN in postmenopausal women. url http://www.clinicaltrials.gov, unique identifier nct00000611. © American Journal of Hypertension, Ltd 2015. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  7. Highly sensitive detection of five typical fluoroquinolones in low-fat milk by field-enhanced sample injection based CE in bubble cell capillary

    OpenAIRE

    Deng, Yan; Gasilova, Natalia; Qiao, Liang; Zhou, Ying-Lin; Zhang, Xin-Xiang; Girault, Hubert H.

    2014-01-01

    Fluoroquinolones are a group of synthetic antibiotics with a broad activity spectrum against mycoplasma, gram-positive and gram-negative bacteria. Due to the extensive use of fluoroquinolones in farming and veterinary science, there is a constant need in the analytical methods able to efficiently monitor their residues in food products of animal origin, regulated by Commission Regulation (European Union) no. 37/2010. Herein, field-enhanced sample injection for sample stacking prior the CZE se...

  8. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)

    OpenAIRE

    Atamian, Samson; Olabi, Ammar; Kebbe Baghdadi, Omar; Toufeili, Imad

    2014-01-01

    Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh with different fat levels. Bovine, caprine, and ovine milks were used to produce two batches of full-f...

  9. Beneficial effect of CLOCK gene polymorphism rs1801260 in combination with low-fat diet on insulin metabolism in the patients with metabolic syndrome

    Science.gov (United States)

    Genetic variation at the Circadian Locomotor Output Cycles Kaput (CLOCK) locus has been associated with lifestyle-related conditions such as obesity, metabolic syndrome (MetS) and cardiovascular diseases. In fact, it has been suggested that the disruption of the circadian system may play a causal ro...

  10. 低脂低糖曲奇饼的研制%Development of low-fat and low-sugar cookies

    Institute of Scientific and Technical Information of China (English)

    刘钊; 谢浩鹏

    2016-01-01

    以蔗糖酯和菊粉混合物代替部分油脂,以甜菊糖和赤藓糖醇混合物代替部分白砂糖,以降低曲奇本身的油脂量和糖量。研究结果表明,当面粉100 g,白砂糖15 g,黄油48 g,油脂替代物12 g,蔗糖替代物7 g,得到的曲奇饼干质量最佳,口感和风味与传统曲奇接近,其中油脂替代物中菊粉和蔗糖酯的混合物比例为4∶6,蔗糖替代物中甜菊糖和赤藓糖醇的混合物比例为1∶30。%In this paper,using the mixture of sucrose ester and inulin to replace part of fat, stevioside and erythritol to replace part of sugar, in order to reduce the amount of fat and sugar in the cookies. The results show: it will get the best quality of cookies when 100 g flour adding 15 g sugar,48 g butter,12 g fat substitutes,7g sucrose substitutes,the taste and flavor of cookies are close to the traditional one. The ratio of the inulin and sucrose ester is 4∶6 in the fat substitutes , the ratio of stevioside and erythritol is 1∶30 in the sucrose substitutes.

  11. Individual variability in cardiovascular disease risk factor responses to low-fat and low-saturated-fat diets in men: body mass index, adiposity, and insulin resistance predict changes in LDL cholesterol.

    Science.gov (United States)

    Lefevre, Michael; Champagne, Catherine M; Tulley, Richard T; Rood, Jennifer C; Most, Marlene M

    2005-11-01

    Although reductions in total and saturated fat consumption are recommended to reduce the risk of cardiovascular disease, individual variability in plasma lipid responses exists. Our aim was to determine the effect of adiposity and insulin resistance on the lipoprotein response to diets lower in total and saturated fat than the average American diet (AAD). A randomized, double-blind, 3-period crossover controlled feeding design was used to examine the effects on plasma lipids of 3 diets that differed in total fat: the AAD [designed to contain 38% fat and 14% saturated fatty acids (SFAs)], the Step I diet (30% fat with 9% SFAs), and the Step II diet (25% fat with 6% SFAs). The diets were fed for 6 wk each to 86 free-living, healthy men aged 22-64 y at levels designed to maintain weight. Compared with the AAD, the Step I and Step II diets lowered LDL cholesterol by 6.8% and 11.7%, lowered HDL cholesterol by 7.5% and 11.2%, and raised triacylglycerols by 14.3% and 16.2%, respectively. The Step II diet response showed significant positive correlations between changes in both LDL cholesterol and the ratio of total to HDL cholesterol and baseline percentage body fat, body mass index, and insulin. These associations were largely due to smaller reductions in LDL cholesterol with increasing percentage body fat, body mass index, or insulin concentrations. Subdivision of the study population showed that the participants in the upper one-half of fasting insulin concentrations averaged only 57% of the reduction in LDL cholesterol with the Step II diet of the participants in the lower half. Persons who are insulin resistant respond less favorably to Step II diets than do those who are insulin sensitive.

  12. Effects of Low-Fat Diets Differing in Protein and Carbohydrate Content on Cardiometabolic Risk Factors during Weight Loss and Weight Maintenance in Obese Adults with Type 2 Diabetes

    Directory of Open Access Journals (Sweden)

    Nerylee Watson

    2016-05-01

    Full Text Available Despite evidence for the benefits of higher-protein (HP diets in weight loss, their role in type 2 diabetes mellitus (T2DM management and weight maintenance is not clear. This randomised study compared the effects of a HP diet (38% carbohydrate, 30% protein, 29% fat to a isocaloric higher-carbohydrate diet (HC: 53%:21%:23% on cardiometabolic risk factors for 12 weeks in energy restriction (~30% reduction followed by 12 weeks of energy balance whilst performing regular exercise. Outcomes were measured at baseline and the end of each phase. Sixty-one overweight/obese adults (BMI (body mass index 34.3 ± 5.1 kg/m2, aged 55 ± 8 years with T2DM who commenced the study were included in the intention-to-treat analysis including the 17 participants (HP n = 9, HC n = 8 who withdrew. Following weight loss (M ± SEM: −7.8 ± 0.6 kg, there were significant reductions in HbA1c (−1.4% ± 0.1%, p < 0.001 and several cardiometabolic health risk factors. Improvements were sustained for 12 weeks when weight was stabilised and weight loss maintained. Both the HP and HC dietary patterns with concurrent exercise may be effective strategies for weight loss and weight maintenance in T2DM although further studies are needed to determine the longer term effects of weight maintenance.

  13. The effect of a high-MUFA, low-glycaemic index diet and a low-fat diet on appetite and glucose metabolism during a 6-month weight maintenance period

    DEFF Research Database (Denmark)

    Sloth, Birgitte; Due, Anette Pia; Larsen, Thomas Meinert

    2008-01-01

    We aimed to test the effects of three different weight maintenance diets on appetite, glucose and fat metabolism following an initial low-energy diet (LED) induced body weight loss. Following an 8-week LED and a 2-3-week refeeding period, 131 subjects were randomized to three diets for 6 months: ...... and 2-3-week refeeding period, suggest that strategies for physiological appetite control following a LED period are needed, in order to prevent weight regain.......We aimed to test the effects of three different weight maintenance diets on appetite, glucose and fat metabolism following an initial low-energy diet (LED) induced body weight loss. Following an 8-week LED and a 2-3-week refeeding period, 131 subjects were randomized to three diets for 6 months....... No difference in body weight, energy intake or appetite ratings were observed between diets. Both the LF and MUFA diets compared to CTR diet reduced postprandial glycaemia and insulinaemia and lowered fasting insulin from month 0 to month 6. Following the 8-week LED period lower levels of the appetite...

  14. Low fatness, reduced fat intake and adequate plasmatic concentrations of LDL-cholesterol are associated with high bone mineral density in women: a cross-sectional study with control group

    Directory of Open Access Journals (Sweden)

    Sarkis Karin S

    2012-03-01

    Full Text Available Abstract Background Several parameters are associated with high bone mineral density (BMD, such as overweight, black background, intense physical activity (PA, greater calcium intake and some medications. The objectives are to evaluate the prevalence and the main aspects associated with high BMD in healthy women. Methods After reviewing the database of approximately 21,500 BMD scans performed in the metropolitan area of São Paulo, Brazil, from June 2005 to October 2010, high BMD (over 1400 g/cm2 at lumbar spine and/or above 1200 g/cm2 at femoral neck was found in 421 exams. Exclusion criteria were age below 30 or above 60 years, black ethnicity, pregnant or obese women, disease and/or medications known to interfere with bone metabolism. A total of 40 women with high BMD were included and matched with 40 healthy women with normal BMD, paired to weight, age, skin color and menopausal status. Medical history, food intake and PA were assessed through validated questionnaires. Body composition was evaluated through a GE-Lunar DPX MD + bone densitometer. Radiography of the thoracic and lumbar spine was carried out to exclude degenerative alterations or fractures. Biochemical parameters included both lipid and hormonal profiles, along with mineral and bone metabolism. Statistical analysis included parametric and nonparametric tests and linear regression models. P Results The mean age was 50.9 (8.3 years. There was no significant difference between groups in relation to PA, smoking, intake of calcium and vitamin D, as well as laboratory tests, except serum C-telopeptide of type I collagen (s-CTX, which was lower in the high BMD group (p = 0.04. In the final model of multivariate regression, a lower fat intake and body fatness as well a better profile of LDL-cholesterol predicted almost 35% of high BMD in women. (adjusted R2 = 0.347; p Conclusion Our results demonstrate the potential deleterious effect of lipid metabolism-related components, including fat intake and body fatness and worse lipid profile, on bone mass and metabolism in healthy women.

  15. 高糖低脂膳食对健康青年血脂比值的影响%Effects of High-carbohydrate/Low-fat Diet on Serum Lipid Ratios in Healthy Young Subjects

    Institute of Scientific and Technical Information of China (English)

    甘婵芬; 龚仁蓉; 林佳; 李正科; 汤慧; 黄鑫; 李蓉辉; 方定志

    2008-01-01

    目的 探讨短期高糖低脂膳食对健康青年血脂比值甘油三酯/高密度脂蛋白胆固醇(TG/HDL-C)、log(TG/HDL-C)、总胆固醇(TC)/HDL-C、低密度脂蛋白胆固醇(LDL-C)/HDL-C的影响.方法 在校大学生自愿者56名(22.89±1.80)岁,于7 d平衡膳食后给予高糖低脂膳食6 d,分别在第1 d、8 d、14 d清晨抽取空腹静脉血,测定TG、TC、HDL-C、LDL-C浓度,计算TG/HDL-C、log(TG/HDL-C)、TC/HDL-C、LDL-C/HDL-C值.结果 高糖低脂膳食后,TG/HDL-C、log(TG/HDL-C)在女性显著升高(P<0.05),男性有下降趋势,但无统计学意义.按BMI或WHR分析发现,高糖低脂膳食后 TG/HDL-C、log(TG/HDL-C)在正常女性显著升高(P<0.05),而在一般肥胖或腹型肥胖女性无显著性改变;不同BMI或WHR男性高糖低脂膳食后TG/HDL-C、Iog(TG/HDL-C)无显著变化.TC/HDL-C、LDL-C/HDL-C在高糖低值膳食后均显著下降(P<0.05).且不受性别、BMI、WHR 的影响.结论 高糖低脂膳食诱导的TG/HDL-C、log(TG/HDL-C)改变因性别及BMI或WHR不同而不同,TC/HDL-C、LDL-C/HDL-C的改变则不受其影响,对指导相应人群改变膳食结构具有重要意义.

  16. High education is associated with low fat and high fibre, beta-carotene and vitamin C - Computation of nutrient intake based on a short food frequency questionnaire in 17,265 men and women in the Tromsø Study

    Directory of Open Access Journals (Sweden)

    Bjarne Koster Jacobsen

    2009-11-01

    Full Text Available  ABSTRACTEducational level has been correlated to the intake of several nutrients. In a population-based studyincluding 17,265 men and women aged 25-69 years, the intake of nutrients were calculated based on 37questions about food habits. In this paper, we present results from the dietary survey with emphasis onthe relationships between dietary habits and educational level. Compared to subjects with low formaleducation, subjects with high educational level have less fat in their diet and more dietary fibre, betacarotene,vitamin C and alcohol (p-value for linear trend is associated with healthy food habits and relatively higher alcohol consumption. There is a need forefforts in order to change the food habits of the less educated.NORSK SAMMENDRAGPersoner med lang utdanning har ofte et bedre kosthold enn personer med kortere utdanning. I denneundersøkelsen har vi estimert inntaket av en rekke næringsstoffer basert på 37 spørsmål om kostvanersom ble stilt til personer som tok del i Tromsø-IV-undersøkelsen (1994/95. Vår studie inkluderer 17 265menn og kvinner i Tromsø i alderen 25-69 år. Vi presenterer resultater fra denne kostholdsundersøkelsenmed vekt på relasjoner mellom kostvaner og utdanningslengde. Sammenlignet med personer med kortformell utdanning, har personer med lang utdanning mindre fett i kosten og høyere inntak av fiber, betakaroten,vitamin C og alkohol (p helsemessig gunstigere kosthold, men et høyere alkoholinntak, enn personer med kort utdanning.Funnene understreker behovet for målrettede tiltak for å utjevne sosiale forskjeller i kostvaner i Norge.

  17. Study on production process of low-fat chicory dietary fiber set yogurt%低脂菊苣膳食纤维凝固型酸奶的生产工艺

    Institute of Scientific and Technical Information of China (English)

    云月英; 韩铖铖; 王文龙

    2011-01-01

    以菊苣膳食纤维和脱脂乳粉为原料,通过乳酸菌发酵生产一种低脂凝固型酸奶.通过单因素试验和均匀设计试验,初步确定最佳发酵工艺条件为:菊苣膳食纤维2.08%,脱脂乳粉12.7%,蔗糖7.06%,发酵剂接种量为0.8 g/L,发酵温度为42.8℃,发酵时间为7.5 h.%A low-fit set yoghurt was prepared with mixture of chicory dietary fiber and skimmed milk powder and by fermentation with Lac-tobacillus starter. The optimum fermentation conditions were determined by single factor and uniform design, which were as follows: chicory dietary fiber 2.08%, skimmed milk powder 12.7%, sugar 7.06%, Lactobacillus starter inoculum by 5%, fermentation under 42.8 ℃ for 7.5 h.

  18. Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder.

    Science.gov (United States)

    Farbod, Farzad; Kalbasi, Ahmad; Moini, Sohrab; Emam-Djomeh, Zahra; Razavi, Hadi; Mortazavi, Ali

    2015-03-01

    The fish oil (FO), and fish oil powder (FOP) at 10 % of recommended daily intake (RDI) were used to make two types of fortified feta cheeses. The physicochemical, rheological and sensory properties of ripened samples at 0, 30, and 60th days of cold store (5 °C) showed that the FO samples had a faster pH reduction, higher MSNF (milk solid non-fat) increase (p < 0.05) and more pores formation. Storage (G') and loss (G") moduli for both samples decreased until the 30th day of cold storage and then increased until the end of the storage time but both of them were higher for FOP samples. The index of secondary lipid oxidation or thiobarbituric acid reactive substances (TBARS) of FO was lower than FOP samples. Although the polyunsaturated fatty acids of both samples were much higher than common feta cheese, their degradation in FO was less than FOP samples after storage. The sensory scores of FO were significantly higher than FOP sample (P < 0.05), and it obtained up to 70 % of overall acceptability after 30 and 60 days storage for its better hardness, texture and flavor.

  19. Technological and sensory quality of restructured low-fat cooked ham containing liquid whey Características tecnológicas e sensoriais de apresuntados com baixo teor de gordura elaborados com soro de leite

    Directory of Open Access Journals (Sweden)

    Monalisa Pereira Dutra

    2012-02-01

    Full Text Available The use of liquid whey to replace water (at 0, 25, 50, 75 or 100% in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P 0.05 less reddish (a* value reduction and more grayish and yellowish (lesser C* and higher h values with higher whey additions. A lower (P 0.05. These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.As propriedades tecnológicas e sensoriais de apresuntados elaborados com soro de leite em substituição à água de formulação (0, 25, 50, 75 ou 100% foram avaliadas. Não foram observadas diferenças significativas (P > 0,05 nos testes de perda de peso (cozimento, refrigeração, reaquecimento e ciclo de congelamento e na textura objetiva (teste TPA. No entanto, para a cor objetiva (CIELAB, as amostras se apresentaram (P 0,05 afetada. Esses resultados sugerem que até 38% de soro de leite natural e fresco pode ser adicionado a uma formulação de apresuntado com resultados similares aos produtos curados com uma formulação convencional.

  20. Effect of hydrophilic colloid on thermal stability of low fat meat emulsion products%亲水胶体对低脂肉糜加热稳定性的影响

    Institute of Scientific and Technical Information of China (English)

    周玲; 周萍

    2008-01-01

    研究了四种亲水胶体对低脂肉糜加热稳定性的影响.结果表明:四种亲水胶体的最佳配比为大豆分离蛋白2.0%,魔芋精粉2.0%,黄原胶0.5%,卡拉胶0.4%,按此最佳配比添加于肉糜中,在80℃下,加热1.5 h,加热稳定性好.感官品质佳.

  1. Women With Gestational Diabetes Mellitus Randomized to a Higher-Complex Carbohydrate/Low-Fat Diet Manifest Lower Adipose Tissue Insulin Resistance, Inflammation, Glucose, and Free Fatty Acids: A Pilot Study.

    Science.gov (United States)

    Hernandez, Teri L; Van Pelt, Rachael E; Anderson, Molly A; Reece, Melanie S; Reynolds, Regina M; de la Houssaye, Becky A; Heerwagen, Margaret; Donahoo, William T; Daniels, Linda J; Chartier-Logan, Catherine; Janssen, Rachel C; Friedman, Jacob E; Barbour, Linda A

    2016-01-01

    Diet therapy in gestational diabetes mellitus (GDM) has focused on carbohydrate restriction but is poorly substantiated. In this pilot randomized clinical trial, we challenged the conventional low-carbohydrate/higher-fat (LC/CONV) diet, hypothesizing that a higher-complex carbohydrate/lower-fat (CHOICE) diet would improve maternal insulin resistance (IR), adipose tissue (AT) lipolysis, and infant adiposity. At 31 weeks, 12 diet-controlled overweight/obese women with GDM were randomized to an isocaloric LC/CONV (40% carbohydrate/45% fat/15% protein; n = 6) or CHOICE (60%/25%/15%; n = 6) diet. All meals were provided. AT was biopsied at 37 weeks. After ∼7 weeks, fasting glucose (P = 0.03) and free fatty acids (P = 0.06) decreased on CHOICE, whereas fasting glucose increased on LC/CONV (P = 0.03). Insulin suppression of AT lipolysis was improved on CHOICE versus LC/CONV (56 vs. 31%, P = 0.005), consistent with improved IR. AT expression of multiple proinflammatory genes was lower on CHOICE (P < 0.01). Infant adiposity trended lower with CHOICE (10.1 ± 1.4 vs. 12.6 ± 2%, respectively). A CHOICE diet may improve maternal IR and infant adiposity, challenging recommendations for a LC/CONV diet. © 2016 by the American Diabetes Association. Readers may use this article as long as the work is properly cited, the use is educational and not for profit, and the work is not altered.

  2. 富含膳食纤维的低脂肪燕麦香肠配方研究与优化%Research and formula optimization of oatmeal sausage with rich dietary fiber and low fat

    Institute of Scientific and Technical Information of China (English)

    王凯凯; 张丽萍; 井雪莲

    2015-01-01

    将不同处理的燕麦辅料添加到传统香肠中,以加工一种富含膳食纤维的低脂肪燕麦香肠.研究燕麦整粒米、破碎米、粉3种添加形态及其添加量对香肠感官品质的影响,探讨了加工技术及最佳配方.以燕麦香肠的感官品质为检测指标,针对燕麦、淀粉、蛋白及脂肪的添加量进行单因素实验,并对结果进行响应面优化,最终确定燕麦香肠的配方(以100 9肉计)为:燕麦破碎米添加量15.8%、马铃薯淀粉添加量3%、大豆蛋白添加量2.2%,脂肪(猪肉肥膘)添加量13%.制得的燕麦香肠比传统香肠脂肪含量降低了15.5%,膳食纤维质量分数达2.01%.

  3. Dairy intake in relation to breast and pubertal development in Chilean girls.

    Science.gov (United States)

    Gaskins, Audrey J; Pereira, Ana; Quintiliano, Daiana; Shepherd, John A; Uauy, Ricardo; Corvalán, Camila; Michels, Karin B

    2017-05-01

    Background: Frequent dairy consumption in childhood has been related to higher growth-hormone concentrations that may affect mammary gland and pubertal development.Objective: We evaluated the relation of dairy intake to breast composition at Tanner stage 4 and age at menarche.Design: A total of 515 Chilean girls are included in the Growth and Obesity Cohort Study. The subjects have been followed longitudinally since they were 3-4 y old (from 2006 to the present). Starting in 2013, diet was assessed every 6 mo via a 24-h recall. The breast fibroglandular volume (FGV) was measured with the use of dual-energy X-ray absorptiometry at Tanner stage 4. The date of menarche was reported every 6 mo. Our analysis included 290 girls with data on prospective diet and breast composition and 324 girls with data on prospective diet and age at menarche.Results: The mean ± SD breast FGV and percentage of fibroglandular volume (%FGV) (i.e., FGV divided by total breast volume times 100) at Tanner stage 4 was 81.7 ± 32.2 cm(3) and 42.0% ± 16.7%, respectively. Only sweetened, artificially flavored milk-based drinks were associated with the %FGV with girls who consumed >125 g/d having a %FGV that was 4.5% (95% CI: 0.9%, 8.1%) higher than that of girls who consumed none (P-trend = 0.007). Yogurt intake was associated with a lower FGV. Specifically, girls who consumed >125 g yogurt/d had -10.2 cm(3) (95% CI: -20.2, -0.3 cm(3)) less FGV than did girls who consumed no yogurt (P-trend = 0.03). The majority (90.7%) of girls in our cohort attained menarche before the data analyses with a mean ± SD age at menarche of 11.9 ± 0.7 y. In multivariable models, low-fat dairy, low-fat milk, and yogurt intakes were associated with a later age at menarche. In particular, girls who consumed >125 g yogurt/d had menarche, on average, 4.6 mo (95% CI: 1.9, 7.4 mo) later than girls who consumed no yogurt (P-trend = 0.01).Conclusion: More-frequent consumption of sweetened, artificially-flavored milk

  4. Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426.

    Science.gov (United States)

    Ryan, P M; Burdíková, Z; Beresford, T; Auty, M A E; Fitzgerald, G F; Ross, R P; Sheehan, J J; Stanton, C

    2015-12-01

    Exopolysaccharide-producing Lactobacillus mucosae DPC 6426 was previously shown to have promising hypocholesterolemic activity in the atherosclerosis-prone apolipoprotein-E-deficient (apoE(-/-)) murine model. The aim of this study was to investigate the suitability of reduced-fat Cheddar and Swiss-type cheeses as functional (carrier) foods for delivery of this probiotic strain. All cheeses were manufactured at pilot-scale (500-L vats) in triplicate, with standard commercially available starters: for Cheddar, Lactococcus lactis; and for Swiss-type cheese, Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Lactobacillus mucosae DPC 6426 was used as an adjunct culture during cheese manufacture, at a level of ~10(6) cfu·mL(-1) cheese milk (subsequently present in the cheese curd at>10(7) cfu·g(-1)). The adjunct strain remained viable at >5×10(7) cfu·g(-1) in both Swiss-type and Cheddar cheeses following ripening for 6 mo. Sensory analysis revealed that the presence of the adjunct culture imparted a more appealing appearance in Swiss-type cheese, but had no significant effect on the sensory characteristics of Cheddar cheeses. Moreover, the adjunct culture had no significant effect on cheese composition, proteolysis, pH, or instrumentally quantified textural characteristics of Cheddar cheeses. These data indicate that low-fat Swiss-type and Cheddar cheeses represent suitable food matrices for the delivery of the hypocholesterolemic Lactobacillus mucosae DPC 6426 in an industrial setting.

  5. Comparative effectiveness of plant-based diets for weight loss: a randomized controlled trial of five different diets.

    Science.gov (United States)

    Turner-McGrievy, Gabrielle M; Davidson, Charis R; Wingard, Ellen E; Wilcox, Sara; Frongillo, Edward A

    2015-02-01

    The aim of this study was to determine the effect of plant-based diets on weight loss. Participants were enrolled in a 6-mo, five-arm, randomized controlled trial in 2013 in South Carolina. Participants attended weekly group meetings, with the exception of the omnivorous group, which served as the control and attended monthly meetings augmented with weekly e-mail lessons. All groups attended monthly meetings for the last 4 mo of the study. Diets did not emphasize caloric restriction. Overweight adults (body mass index 25-49.9 kg/m(2); age 18-65 y, 19% non-white, and 27% men) were randomized to a low-fat, low-glycemic index diet: vegan (n = 12), vegetarian (n = 13), pesco-vegetarian (n = 13), semi-vegetarian (n = 13), or omnivorous (n = 12). Fifty (79%) participants completed the study. In intention-to-treat analysis, the linear trend for weight loss across the five groups was significant at both 2 (P diets may result in greater weight loss than more modest recommendations. Copyright © 2015 Elsevier Inc. All rights reserved.

  6. Systematic review and meta-analysis of different dietary approaches to the management of type 2 diabetes.

    Science.gov (United States)

    Ajala, Olubukola; English, Patrick; Pinkney, Jonathan

    2013-03-01

    There is evidence that reducing blood glucose concentrations, inducing weight loss, and improving the lipid profile reduces cardiovascular risk in people with type 2 diabetes. We assessed the effect of various diets on glycemic control, lipids, and weight loss. We conducted searches of PubMed, Embase, and Google Scholar to August 2011. We included randomized controlled trials (RCTs) with interventions that lasted ≥6 mo that compared low-carbohydrate, vegetarian, vegan, low-glycemic index (GI), high-fiber, Mediterranean, and high-protein diets with control diets including low-fat, high-GI, American Diabetes Association, European Association for the Study of Diabetes, and low-protein diets. A total of 20 RCTs were included (n = 3073 included in final analyses across 3460 randomly assigned individuals). The low-carbohydrate, low-GI, Mediterranean, and high-protein diets all led to a greater improvement in glycemic control [glycated hemoglobin reductions of -0.12% (P = 0.04), -0.14% (P = 0.008), -0.47% (P diabetes and should be considered in the overall strategy of diabetes management.

  7. Role of G308 promoter variant of tumor necrosis factor alpha gene on weight loss and metabolic parameters after a high monounsaturated versus a high polyunsaturated fat hypocaloric diets.

    Science.gov (United States)

    de Luis, Daniel A; Aller, Rocío; Izaola, Olatz; Gonzalez Sagrado, Manuel; Conde, Rosa

    2013-09-07

    The aim of our study was to investigate the influence of G-308 promoter variant of the tumor necrosis factor (TNF) alpha gene on metabolic changes and weight loss secondary to a high monounsaturated fat vs a high polyunsaturated fat hypocaloric diet in obese subjects. A sample of 261 obese subjects were enrolled in a consecutive prospective way, from May 2011 to July 2012 in a tertiary hospital. In the basal visit, patients were randomly allocated during 3 months to Diet M (high monounsaturated fat hypocaloric diet) and Diet P (high polyunsaturated fat hypocaloric diet). One hundred and ninety seven patients (73.2%) had the genotype G-308G and 64 (26.8%) patients had the genotype G-308A. There were no significant differences between the effects (on weight, body mass index (BMI), waist circumference, fat mass) in either genotype group with both diets. With the diet type P and in genotype G-308G, glucose levels (-6.7(22.1)mg/dl vs -3.7(2.2)mg/dl: p = 0.02), HOMA-R (-0.6(2.1)units vs -0.26(3.1)units: p = 0.01), insulin levels (-1.7(6.6)UI/L vs -0.6(7.1)UI/L: p = 0.009), total cholesterol levels (-15.3(31.1)mg/dl vs -8.4(22.1)mg/dl: p = 0.01), LDL cholesterol levels (-10.7(28.1)mg/dl vs -3.8(21.1)mg/dl: p = 0.008) and triglycerides (-12.1(52.1)mg/dl vs -6.6(43.1)mg/dl: p = 0.02) decreased. Carriers of the G-308G promoter variant of TNF alpha gene have a better metabolic response than A-308 obese with a high polyunsaturated fat hypocaloric diet. Copyright © 2012 Elsevier España, S.L. All rights reserved.

  8. 跨理论模型对促进高血压患者低脂饮食的效果研究%Effect study for the low-fat diet promoting for patients with hypertension by trans-theoretic model based education

    Institute of Scientific and Technical Information of China (English)

    陈小芳; 薛小玲; 汪国成

    2013-01-01

    目的 探讨跨理论模型(Trans-theoretic Model,TTM)在促进高血压患者进低脂饮食的效果.方法 在苏州某医院通过方便取样方法,收集125例有高脂饮食习惯或进低脂饮食未超过5年的高血压患者作为研究对象,将其随机分为干预组(63例)和对照组(62例).干预组接受基于跨理论模型的高脂饮食干预措施,对照组则接受常规饮食教育.出院后1个月、3个月、6个月,比较两组患者之间高脂饮食改变阶段、高脂膳食评价得分、血压、体重指数及血脂的差别.结果 干预组出院后1个月、3个月及6个月行为改变阶段高于对照组(P<0.01).干预组患者高脂膳食评分低于对照组(P<0.01),出院后6个月,两组患者之间血压、高密度脂蛋白差异有显著意义(P<0.05),两组患者之间体重差异无显著意义(P>0.05).结论 跨理论模型建构的健康教育,可促进高血压患者提高进低脂饮食意愿及减少高脂食物的摄入.

  9. Effect of Pre-Emulsified Emulsion Treated with Ultrasound on Qualities of Low-Fat Frankfurter-Style Sausages%预乳化液超声处理对低脂法兰克福香肠品质的影响

    Institute of Scientific and Technical Information of China (English)

    赵颖颖; 邹玉峰; 王鹏; 陈林; 李可; 徐幸莲

    2014-01-01

    采用超声法制备酪蛋白酸钠-大豆油预乳化液,将其作为猪背脂替代品加工低脂法兰克福香肠。研究不同超声预乳化液替代比例(25%、50%、75%和100%)下,法兰克福香肠的化学组成、色泽(亮度、红度、黄度)、质构特性(硬度、咀嚼性、弹性、内聚性、回复性)、保水保油性(蒸煮损失、加压损失)、水分子分布状态和微观结构。随着超声预乳化液替代比例的增加,水分含量增加,脂肪含量和能量减少(P<0.05),各组之间的灰分含量差异不显著(P>0.05),蛋白质含量变化不大;L*值显著增大,a*值显著减小(P<0.05);弹性、内聚性和回复性随着替代比例的增加而增大,替代比例达到50%以上时,弹性值与对照组差异不显著(P>0.05),替代比例达到25%以上时,内聚性显著高于对照组(P<0.05),替代比例高于50%时,回复性显著高于对照组(P<0.05),硬度和咀嚼性随着替代比例的增加而减小,但均高于对照组,质构特性提高;蒸煮损失和加压损失增加,但均低于对照组(P<0.05),保水保油性改善。随着替代比例的增加,T23从57.22 ms增至64.57 ms, pT23减小而 pT24增加,但与对照组比,各处理组的可移动水含量高,自由水含量低。扫描电镜结果表明,100%超声替代组香肠中的乳化球体积小,填充均匀。超声处理可以减小预乳化液滴的体积并提高蛋白质分子对水油的吸附和保持能力,从而有效改善低脂香肠的食用品质。%Objective Pre-emulsified sodium caseinate-soybean oil emulsion prepared with pulsed ultrasound was used to replace pork back fat in frankfurter-style sausages.[Method]Effect of ultrasound pre-emulsified emulsion with different substitution rates (25%, 50%, 75%, and 100%) on the chemical composition, color parameters (L*, a*, b*), textural properties (hardness, chewiness, springiness, cohesiveness, resilience), water- and fat-binding (WFB) capacity (cooking loss, expressing loss), water distribution and microstructure of frankfurters was performed in this study. [Result]With the increasing of substitution rate, the moisture of frankfurters became larger, fat content and energy value became smaller (P0.05). L*value increased and a*value decreased significantly (P0.05) springiness but higher resilience with the control (P<0.05). Compared with the control, sausages with the substitution rate of 50%, 75% and 100% had higher cohesiveness (P<0.05). Cooking loss and expressing loss significantly increased with the increasing of substitution rate but lower than the control (P<0.05). T23 relaxation time increased from 57.22 ms to 64.57 ms, immobile water increased and bulk water decreased. Frankfurters formulated with ultrasound emulsion had homogeneous fine three-dimensional network textural property with smaller emulsion droplet. [Conclusion]Ultrasound treatment can produce much smaller pre-emulsified emulsion droplets than conventional homogenization. Good water and fat absorption and binding capacities and eating qualities can be achieved by incorporating ultrasound pre-emulsified emulsion stabilized using sodium caseinate in frankfurter-style sausages.

  10. 钠替代及预乳化油对低钠低脂乳化肠品质的影响%Effect of sodium replacement and pre-emulsifying oil on properties of low-sodium & low-fat emulsion-type sausages

    Institute of Scientific and Technical Information of China (English)

    魏朝贵; 吴菊清; 邵俊花; 徐幸莲; 周光宏

    2014-01-01

    用KCl和MgCl2替代1/3的NaCl(以离子强度计)来降低食盐用量,并以大豆分离蛋白、大豆油和水斩拌形成的预乳化豆油替代50%的猪背膘来降低脂肪含量.研究了钠替代及预乳化豆油对乳化肠质构特性、蒸煮损失、持水特性、色泽及感官品质的影响,以期找到一种新型健康低钠低脂乳化肠配方.结果表明,对比常钠对照组及低钠对照组,钾和预乳化豆油混合替代组及镁和预乳化豆油混合替代组乳化肠硬度、弹性、粘聚性、咀嚼性及回复性显著上升(p<0.05);蒸煮损失及加压失水率均有不同程度下降(p<0.05);L*、b*值均有不同程度上升(p<0.05),a*值显著下降(p<0.05);感官品质得到一定改善,但镁替代组由于品尝到苦涩味,可接受程度下降.

  11. Impact of exercise and dietary fatty acid composition from a high-fat diet on markers of hunger and satiety.

    Science.gov (United States)

    Cooper, J A; Watras, A C; Paton, C M; Wegner, F H; Adams, A K; Schoeller, D A

    2011-02-01

    To compare the effects of both dietary fatty acid composition and exercise vs. sedentary conditions on circulating levels of hunger and satiety hormones. Eight healthy males were randomized in a 2 × 2 crossover design. The four treatments were 3 days of HF diets (50% of energy) containing high saturated fat (22% of energy) with exercise (SE) or sedentary (SS) conditions, and high monounsaturated fat (30% of energy) with exercise (UE) or sedentary (US) conditions. Cycling exercise was completed at 45% of VO(2)max for 2h daily. On the third HF day, 20 blood samples were drawn over a 24h period for each hormone (leptin, insulin, ghrelin, and peptide YY (PYY)). A visual analog scale (VAS) was completed hourly between 0800 and 2200. Average 24h leptin and insulin levels were lower while 24h PYY was higher during exercise vs. sedentary conditions. FA composition did not differentially affect 24h hormone values. VAS scores for hunger and fullness did not differ between any treatment but did correlate with ghrelin, leptin, and insulin. High saturated or unsaturated fat diets did not differ with respect to markers of hunger or satiety. Exercise decreased 24h leptin and insulin while increasing PYY regardless of FA composition.

  12. Effects of a vegetarian diet and treatment preference on biochemical and dietary variables in overweight and obese adults: a randomized clinical trial.

    Science.gov (United States)

    Burke, Lora E; Hudson, Alana G; Warziski, Melanie T; Styn, Mindi A; Music, Edvin; Elci, Okan U; Sereika, Susan M

    2007-09-01

    A vegetarian diet may lead to numerous health benefits, including weight loss. We examined the joint effects of personal preference of dietary treatment and a calorie-restricted, low-fat lactoovovegetarian diet (LOV-D) compared with a standard calorie-restricted, low-fat omnivorous diet (STD-D) on changes in weight, total cholesterol, ratio of LDL to HDL cholesterol (LDL:HDL cholesterol), triacylglycerols, insulin resistance, and macronutrient intake during an 18-mo study. This was a randomized clinical trial of 176 overweight and obese adults who were recruited and randomly assigned first to 1 of 2 preference conditions (yes or no). If assigned to Preference-No, they were randomly assigned to 1 of the 2 diet conditions (STD-D or LOV-D). If assigned to Preference-Yes, they were assigned to the diet they indicated as preferred at screening. The 12-mo intervention was followed by a 6-mo maintenance phase. Participants were mainly women (86.9%) and white (70.5%); 75% completed the 18-mo study. A significant interaction between preference and dietary treatment was not observed for any of the outcome variables. However, participants in the Preference-No groups significantly decreased their triacylglycerols (P = 0.04). The only effect observed for diet was a borderline significant decrease in LDL:HDL cholesterol for the LOV-D group (P = 0.06). Within the LOV-D groups, those who were 100% adherent to the LOV-D had significant and marginally significant reductions in monounsaturated fat (P = 0.02) and total fat (P = 0.05) intakes at 18 mo. Our findings suggest that neither prescribing a vegetarian diet nor allowing persons to choose their preferred diet had a significant effect on outcome measures. However, all participants had a significant reduction in total energy and fat intakes and an increase in energy expenditure, which was reflected in reduced body weight. This clinical trial was registered at www.clinicaltrials.gov as NCT00330629.

  13. The Effects of Dietary Nutrition Education on Weight and Health Biomarkers in Breast Cancer Survivors

    National Research Council Canada - National Science Library

    Andrea Braakhuis; Peta Campion; Karen Bishop

    2017-01-01

    ... and above the currently recommended nutrition guidelines to eat a low fat, healthy diet. The aim of this randomised controlled trial was to investigate whether a Mediterranean (MD) or low-fat diet (LF...

  14. Effects of a 2-y dietary weight-loss intervention on cholesterol metabolism in moderately obese men.

    Science.gov (United States)

    Leichtle, Alexander B; Helmschrodt, Christin; Ceglarek, Uta; Shai, Iris; Henkin, Yaakov; Schwarzfuchs, Dan; Golan, Rachel; Gepner, Yftach; Stampfer, Meir J; Blüher, Matthias; Stumvoll, Michael; Thiery, Joachim; Fiedler, Georg M

    2011-11-01

    Long-term dietary weight loss results in complex metabolic changes. However, its effect on cholesterol metabolism in obese subjects is still unclear. We assessed the effects of 2 y of weight loss achieved with various diet regimens on phytosterols (markers of intestinal cholesterol absorption), lanosterol (marker of de novo cholesterol synthesis), and changes in apolipoprotein concentrations. We conducted the 2-y Dietary Intervention Randomized Controlled Trial (DIRECT-a study of low-fat, Mediterranean, and low-carbohydrate diets). We assessed circulating phytosterol and lanosterol concentrations and their ratios to cholesterol and apolipoproteins A-I and B-100 in 90 DIRECT participants at 0, 6, and 24 mo. We observed a significant upregulation of the markers of cholesterol absorption (campesterol: +16.8%, P weight-loss phase (first 6 mo, weight loss of 5%, 6%, and 10% in the 3 diet groups, respectively), followed by a rebound (campesterol: -6.2%, P = 0.045; lanosterol: +43.7%, P weight gain of 1%, 1%, and 2% in the 3 diet groups, respectively). HDL cholesterol continuously increased during the study (17.0%, P metabolism (ρ = 0.299 and P = 0.020 for lanosterol; ρ = -0.105 and NS for campesterol), and the homeostasis model assessment of insulin resistance correlated with lanosterol (ρ = 0.09, P = 0.001). Long-term weight loss is related to a characteristic response suggestive of altered cholesterol and apolipoprotein metabolism. Various diets have a similar effect on these effects. DIRECT is registered at clinicaltrials.gov as NCT00160108.

  15. Altering source or amount of dietary carbohydrate has acute and chronic effects on postprandial glucose and triglycerides in type 2 diabetes: Canadian trial of Carbohydrates in Diabetes (CCD).

    Science.gov (United States)

    Wolever, T M S; Gibbs, A L; Chiasson, J-L; Connelly, P W; Josse, R G; Leiter, L A; Maheux, P; Rabasa-Lhoret, R; Rodger, N W; Ryan, E A

    2013-03-01

    Nutrition recommendations for type 2 diabetes (T2DM) are partly guided by the postprandial responses elicited by diets varying in carbohydrate (CHO). We aimed to explore whether long-term changes in postprandial responses on low-glycemic-index (GI) or low-CHO diets were due to acute or chronic effects in T2DM. Subjects with diet-alone-treated T2DM were randomly assigned to high-CHO/high-GI (H), high-CHO/low-GI (L), or low-CHO/high-monounsaturated-fat (M) diets for 12-months. At week-0 (Baseline) postprandial responses after H-meals (55% CHO, GI = 61) were measured from 0800 h to 1600 h. After 12 mo subjects were randomly assigned to H-meals or study diet meals (L, 57% CHO, GI = 50; M, 44% CHO, GI = 61). This yielded 5 groups: H diet with H-meals (HH, n = 34); L diet with H- (LH, n = 17) or L-meals (LL, n = 16); and M diet with H- (MH, n = 18) or M meals (MM, n = 19). Postprandial glucose fluctuations were lower in LL than all other groups (p triglycerides differed among groups (p triglycerides were similar to Baseline while in MH postprandial-triglycerides were significantly higher than at Baseline (p = 0.028). In LH, triglycerides were consistently (0.18-0.34 mmol/L) higher than Baseline throughout the day, while in LL the difference from Baseline varied across the day from 0.04 to 0.36 mmol/L (p triglycerides in T2DM subjects. Thus, the composition of the acute test-meal and the habitual diet should be considered when interpreting the nutritional implications of different postprandial responses. Copyright © 2012 Elsevier B.V. All rights reserved.

  16. 为糖尿病人用的肠内营养%Enteral nutrition for patients with diabetes

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    abnormal glucose tolerance or diabetes mellitus.Inclusion of fiber blone,in liquid formulas does not improve the glycemic response.Options for improving the metabolic response to liquid diets include the replacement of some carbohydrate with protein,MUFA or slowly digested carbohydrates with a low glycemic index.Studies conducted throughout the 1980's demonstrated that high carbohydrate liquid enteral formulas result in poor metabolic control in diabetic patients.These studies showed that reduced carbohydrate levels,increased dietary MUFA,and solid food could improve metabolic control and reduce risk factors for macrovascular disease.Garge A et al studied the effects of high carbohydrate solid food diets on glycemic control and serum lipoproteins in subjects with type 2 diabetes mellitus1.The subjects were randomly assigned to receive first one diet and then the other,each for 28 days,in a metabolic ward.The high-carbohydrate diet had 25 percent of calories from fat and 60 percent from carbohydrate.The high-monounsaturated-fat diet was 50 percent fat(33 percent of the total calories were from monounsaturated fatty acids)and 35 percent carbohydrate.As compared with the high-carbohydrate diet,the high-monounsaturated-fat diet resulted in lower mean plasma glucose levels and reduced insulin requirements;urinary glucose losses were higher for subjexts consuming the high-carbohydrate diet (table 1).As compared with the high carbohydrate diet,the high-monounsaturated-fat diet resulted in lower levels of plasma triglycerides and very-low-density lipoprotein cholesterol;they were lower by 25 and 35 percent,respectively.The high-MUFA-fat diet also resulted in higher levels of high-density lipoprotein choleterol.Levels of total cholesterol and low-density lipoprotein cholesterol did not differsignificantly between subjects on the two diets.These investigators concluded that partial replacemtn of complex carbohydrate with monounsaturated fatty acids in the diets of people with type

  17. A pricing strategy to promote sales of lower fat foods in high school cafeterias: acceptability and sensitivity analysis.

    Science.gov (United States)

    Hannan, Peter; French, Simone A; Story, Mary; Fulkerson, Jayne A

    2002-01-01

    Prices of four low fat foods were reduced about 25% and prices of three high fat foods were increased about 10% to determine the impact on food purchases in a Midwestern suburban high school cafeteria to explore the impact of price on purchases. Low fat foods averaged about 13% of total sales. Sensitivity analysis was used to estimate that low fat foods would probably have averaged about 9% of total sales without the reduced price.

  18. Effect of Osmotic-Release Oral System Methylphenidate on Different Domains of Attention and Executive Functioning in Children with Attention-Deficit-Hyperactivity Disorder

    Science.gov (United States)

    Blum, Nathan J.; Jawad, Abbas F.; Clarke, Angela T.; Power, Thomas J.

    2011-01-01

    Aim: This study investigated whether components of attention and executive functioning improve when children with attention-deficit-hyperactivity disorder (ADHD) are treated with osmotic-release oral system (OROS) methylphenidate. Method: Thirty children (24 males, six females; mean age 8y 6mo, SD 1y 11mo; range 6y 5mo-12y 6mo) with ADHD combined…

  19. Changed mitochondrial function by pre- and/or postpartum diet alterations in sheep

    DEFF Research Database (Denmark)

    Jørgensen, Wenche; Gam, Christiane Marie Bourgin; Andersen, Jesper Løvind

    2009-01-01

    ) for the first 6 mo of life. We examined mitochondrial function in permeabilized muscle fibers from the lambs at 6 mo of age (adolescence) and after 24 mo of age (adulthood). The postpartum H diet for the lambs induced an approximately 30% increase (P mitochondrial VO(2max) and an approximately 50...

  20. Effect of Osmotic-Release Oral System Methylphenidate on Different Domains of Attention and Executive Functioning in Children with Attention-Deficit-Hyperactivity Disorder

    Science.gov (United States)

    Blum, Nathan J.; Jawad, Abbas F.; Clarke, Angela T.; Power, Thomas J.

    2011-01-01

    Aim: This study investigated whether components of attention and executive functioning improve when children with attention-deficit-hyperactivity disorder (ADHD) are treated with osmotic-release oral system (OROS) methylphenidate. Method: Thirty children (24 males, six females; mean age 8y 6mo, SD 1y 11mo; range 6y 5mo-12y 6mo) with ADHD combined…

  1. Formative Evaluation of a Nutritional Marketing Project in City-Center Restaurants.

    Science.gov (United States)

    Demers, Andree; Renaud, Lise

    1992-01-01

    Formative evaluation of a community health project providing and promoting low-fat foods in five restaurants in Montreal (Canada) shows that restaurateurs are willing to collaborate in project implementation but not in training waiters and that the project did not cause an increase in market demand for low-fat menu offerings. (SLD)

  2. 78 FR 9529 - National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods...

    Science.gov (United States)

    2013-02-08

    ...); Low fat milk, plain (not more than 8 fluid ounces); Non fat milk, plain or flavored (not more than 8 fluid ounces); Nutritionally equivalent milk alternatives as permitted by the school meal requirements... School: Plain water (no size limit); Low fat milk, plain (not more than 12 fluid ounces); Non fat...

  3. 76 FR 2493 - Nutrition Standards in the National School Lunch and School Breakfast Programs

    Science.gov (United States)

    2011-01-13

    ... fluid milk in school meals; reduce the levels of sodium and saturated fat in meals; and help meet the... or low-fat fluid milk; reduce the sodium content of school meals substantially over time; control..., whole grains, and fat-free and low-fat fluid milk and milk products) in school menus; Allow the NSLP...

  4. Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

    Directory of Open Access Journals (Sweden)

    Imène Felfoul

    2016-11-01

    Full Text Available The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses. Formulated milk samples were initially pasteurized at 63 °C for 30 min, cooled down to 35 °C, and subsequently 0.35 mL L-1 of microbial rennet were added. The obtained cheeses were stored at 4 °C during 24 hours and then analyzed for physicochemical and sensory properties. The replacement of milk fat in white brined cheese resulted in a lower total solids content due to the higher water-binding capacity of fat replacers used. Fat content was significantly higher for low-fat white brined cheese-like product than in low-fat control cheese. This result was attributed to fat retention capacity of the fat replacers used. Lipolysis index was the highest in the case of low-fat white brined cheese-like product due to changes in cheese microstructure after fat replacers incorporation in low-fat products. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterparts. The cheese like- product sample received a significantly lower overall impression score by the panelists than full and low-fat cheeses.

  5. A Pricing Strategy To Promote Sales of Lower Fat Foods in High School Cafeterias: Acceptability and Sensitivity Analysis.

    Science.gov (United States)

    Hannan, Peter; French, Simone A.; Story, Mary; Fulkerson, Jayne A.

    2002-01-01

    Examined the purchase patterns of seven targeted foods under conditions in which prices of three high-fat foods were raised and prices of four low-fat foods were lowered in a high school cafeteria over 1 school year. Data collected on food sales and revenues supported the feasibility of a pricing strategy that offered low-fat foods at lower prices…

  6. For Strong Bones...For Lifelong Health...Milk Matters!

    Science.gov (United States)

    ... free milk instead of water to tomato soup. • Make a smoothie with fruit, ice, and low-fat or fat-free milk. • Try flavored low- fat or fat-free milk like chocolate or strawberry. • Have a ... string cheese. • Make a salad with dark green, leafy vegetables. • Serve ...

  7. The link between high-fat meals and postprandial activation of blood coagulation factor VII possibly involves kallikrein

    DEFF Research Database (Denmark)

    Larsen, L F; Marckmann, P; Bladbjerg, Else-Marie

    2000-01-01

    Contrary to low-fat meals, high-fat meals are known to cause postprandial factor VII (FVII) activation, but the mechanism is unknown. To study the postprandial FVII activation in detail, 18 young men consumed in randomized order high-fat or low-fat test meals. Fasting and non-fasting blood sample...

  8. Modified broken rice starch as fat substitute in sausages

    Directory of Open Access Journals (Sweden)

    Valéria Maria Limberger

    2011-09-01

    Full Text Available The demand for low-fat beef products has led the food industry to use fat substitutes such as modified starch. About 14% of broken rice is generated during processing. Nevertheless, this by-product contains high levels of starch; being therefore, great raw material for fat substitution. This study evaluated the applicability of chemically and physically modified broken rice starch as fat substitute in sausages. Extruded and phosphorylated broken rice was used in low-fat sausage formulation. All low-fat sausages presented about 55% reduction in the fat content and around 28% reduction in the total caloric value. Fat replacement with phosphorylated and extruded broken rice starch increased the texture acceptability of low-fat sausages, when compared to low-fat sausages with no modified broken rice. Results suggest that modified broken rice can be used as fat substitute in sausage formulations, yielding lower caloric value products with acceptable sensory characteristics.

  9. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions.

    Science.gov (United States)

    Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Rather, Jahangir A; Gani, Adil; Wani, S M; Malik, A H

    2016-06-01

    The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.

  10. Influence of nutrition labelling on food portion size consumption.

    Science.gov (United States)

    McCann, Mary T; Wallace, Julie M W; Robson, Paula J; Rennie, Kirsten L; McCaffrey, Tracy A; Welch, Robert W; Livingstone, M Barbara E

    2013-06-01

    Nutrition labelling is an important strategic approach for encouraging consumers to make healthier food choices. The availability of highly palatable foods labelled as 'low fat or reduced calorie' may encourage the over-consumption of these products. This study aimed to determine whether the manipulation of nutrition labelling information can influence food portion size consumption. Normal and overweight men (n=24) and women (n=23) were served an identical lunch meal on three separate days, but the information they received prior to consuming the lunch meal was manipulated as follows: "baseline", "high fat/energy" and "low fat/energy". Food and energy intake was significantly increased in the low fat/energy condition compared with both baseline and the high fat/energy condition. An additional 3% (162 kJ) energy was consumed by subjects under the low fat/energy condition compared to baseline. No differences were observed between the baseline and high fat/energy condition. Subjects who consumed most in the low fat/energy condition were found to be mostly men, to have a higher BMI and to be overweight. Low fat/energy information can positively influence food and energy intake, suggesting that foods labelled as 'low fat' or 'low calorie' may be one factor promoting the consumption of large food portions.

  11. Weight and body mass index in Parkinson's disease patients after deep brain stimulation surgery.

    Science.gov (United States)

    Tuite, Paul J; Maxwell, Robert E; Ikramuddin, Sayeed; Kotz, Catherine M; Kotzd, Catherine M; Billington, Charles J; Billingtond, Charles J; Laseski, Maggie A; Thielen, Scott D

    2005-06-01

    A retrospective chart review characterizing changes in 17 male and 10 female Parkinson's disease (PD) patients undergoing deep brain stimulation (DBS) surgery indicated that 6 mo before surgery, patients lost a mean of 5.1 lbs, whereas in the 6 mo after surgery, subjects gained a mean of 10.1 lbs; 22% gained more than 14 lbs. In 10 patients followed an additional 6 mo, weight gain continued. This weight gain may be associated with decreased energy expenditure due to subsidence of chronic tremor. The magnitude of gain underscores the need for proactive management of body weight in PD patients undergoing DBS.

  12. Evaluating sago as a functional ingredient in dietetic mango ice cream

    OpenAIRE

    Patel, Ashish S.; Jana, Atanu H.; Aparnathi, Kishore D.; Pinto, Suneeta V.

    2010-01-01

    A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized ‘ice and salt’ type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus a...

  13. Evaluating sago as a functional ingredient in dietetic mango ice cream

    OpenAIRE

    Patel, Ashish S.; Jana, Atanu H.; Aparnathi, Kishore D.; Pinto, Suneeta V.

    2010-01-01

    A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized ‘ice and salt’ type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus a...

  14. Social Cognitive Determinants of Dietary Behavior Change in University Employees

    Directory of Open Access Journals (Sweden)

    Shawna eDoerksen

    2014-04-01

    Full Text Available Many adults have poor dietary habits and few studies have focused on mechanisms underlying these behaviors. This study examined psychosocial determinants of dietary behavior change in university employees across a 5-month period. Participants completed measures of fruit and vegetable and low-fat food consumption and social cognitive constructs. Multiple regression analyses accounted for a unique proportion of variation in dietary change. Outcome expectations significantly predicted fruit and vegetable and low-fat consumption. Self-efficacy significantly predicted low-fat consumption. Goals were not associated with dietary behaviors. Further research into implementation strategies may provide insight into how goals work to bring about change.

  15. Building Capacity of Occupational Therapy Practitioners to Address the Mental Health Needs of Children and Youth: A Mixed-Methods Study of Knowledge Translation

    OpenAIRE

    Bazyk, Susan; Demirjian, Louise; LaGuardia, Teri; Thompson-Repas, Karen; Conway, Carol; Michaud, Paula

    2015-01-01

    A 6-mo building capacity process designed to promote knowledge translation of a public health approach to mental health among pediatric occupational therapy practitioners empowered change leaders to articulate, advocate for, and implement practice changes.

  16. FL BAY SPECTROUT-POPULATION STATUS

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Juvenile spotted seatrout and other sportfish are being monitored annually over a 6-mo period in Florida Bay to assess their abundance over time relative to...

  17. FL BAY SPECTROUT-DIET

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Juvenile spotted seatrout and other sportfish are being monitored annually over a 6-mo period in Florida Bay to assess their abundance over time relative to...

  18. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... in dairy foods, such as low-fat milk, yogurt, and cheese. In addition to calcium and iron, ... sandwich, cereal and milk, chicken noodle soup and yogurt, or pasta with tomato sauce). Eat a snack ...

  19. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... found in dairy foods, such as low-fat milk, yogurt, and cheese. In addition to calcium and ... like a turkey or chicken sandwich, cereal and milk, chicken noodle soup and yogurt, or pasta with ...

  20. Weight Control

    Science.gov (United States)

    ... obese. Achieving a healthy weight can help you control your cholesterol, blood pressure and blood sugar. It ... use more calories than you eat. A weight-control strategy might include Choosing low-fat, low-calorie ...

  1. Sodium: Tips for People with Chronic Kidney Disease (CKD)

    Science.gov (United States)

    ... l Fresh meat, poultry, seafood l Low-fat, low-sodium cheese l Unsalted nuts l Low- and reduced- ... for foods labeled: sodium free, salt free, very low sodium, low sodium, reduced or less sodium, light in ...

  2. Eating and Exercise

    Science.gov (United States)

    ... Yogurt and fruit Peanut butter sandwich Low-fat chocolate milk and pretzels Post-workout recovery smoothie Turkey ... References Kenney WL, et al. Body composition and nutrition for sport. In: Physiology of Sport and Exercise. ...

  3. Could Switching to a Vegetarian Diet Cure My Diabetes?

    Science.gov (United States)

    ... strict vegan diet is cholesterol-free, low in saturated fat and usually high in soluble fiber. A low-fat vegetarian diet can reduce your risk of cardiovascular disease — a common complication of people who have ...

  4. Belly Fat in Men: Why Weight Loss Matters

    Science.gov (United States)

    ... as fish and low-fat dairy products. Limit saturated fat, found in meat and high-fat dairy products, ... 61:262. Carlsson AC, et al. Prediction of cardiovascular disease by abdominal obesity measures is dependent on ...

  5. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... found in dairy foods, such as low-fat milk, yogurt, and cheese. In addition to calcium and ... like a turkey or chicken sandwich, cereal and milk, chicken noodle soup and yogurt, or pasta with ...

  6. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... foods, such as low-fat milk, yogurt, and cheese. In addition to calcium and iron, you need ... whole-wheat bread) more often than their more processed counterparts like white rice and white bread. That's ...

  7. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... protecting against stress fractures — is found in dairy foods, such as low-fat milk, yogurt, and cheese. In addition to calcium and iron, you need a whole bunch of other vitamins and minerals that do ...

  8. Effect of Ramadan fasting on glucose, glycosylated haemoglobin ...

    African Journals Online (AJOL)

    STORAGESEVER

    2010-01-04

    Jan 4, 2010 ... caemia and is not affected by physical exercise, fasting or recent ... that consumption of low fat diet induces a decrease in ..... diabetic children in Riyath. Diabet. Med. ... UKPDS (UK Prospective Diabetes Study Group) (1998).

  9. Download this PDF file

    African Journals Online (AJOL)

    Bahir Dar University

    supplement, restricted dietary fat and unsupervised home-based brisk walking program on the level of. LDL-Cholesterol (LDL-C). ... low-fat, Physical activity, sedentary, unsupervised. 1. ..... it also applicable to children? American Journal of.

  10. African Journal of Biotechnology - Vol 11, No 59 (2012)

    African Journals Online (AJOL)

    Characterization of water uptake and distribution in chickpea (Cicer ... on antioxidant and antimicrobial effectiveness in emulsion-type sausages · EMAIL FREE ... Survivability of probiotics in symbiotic low fat buffalo milk yogurt · EMAIL FREE ...

  11. Dealing with Your Grief

    Science.gov (United States)

    ... low-fat chicken and meats. Stay away from junk food, fast food and too many sweets. Do something ... of depression: Having little interest in your usual activities or hobbies Feeling tired all the time Gaining ...

  12. Diets that Work

    Science.gov (United States)

    ... and low-fat dairy products. It excludes white flour products and most starchy carbohydrates like potatoes, rice, ... grains. Other vegetarians might include fish but no meat. A vegan diet is a diet that excludes ...

  13. Guide to Eating for Sports

    Medline Plus

    Full Text Available ... for protecting against stress fractures — is found in dairy foods, such as low-fat milk, yogurt, and ... protein are fish, lean meats and poultry, eggs, dairy, nuts, soy, and peanut butter. Carb Charge Carbohydrates ...

  14. Orlistat

    Science.gov (United States)

    Orlistat (prescription and nonprescription) is used with an individualized low-calorie, low-fat diet and exercise program to help people lose weight. Prescription orlistat is used in overweight people who may also ...

  15. Celiac Support Association

    Science.gov (United States)

    ... free soy sauce goat cheese goat cheese, crumbled golden raisins good-quality semisweet or bittersweet chocolate, chopped ... mayonnaise lime juice lime zest long-grain white rice, simmered until tender low fat Swiss cheese lump ...

  16. Vascular Dementia

    Science.gov (United States)

    ... that includes enjoyable activities well within the comfort zone of the person with vascular dementia. New situations, ... your cholesterol in check. A healthy, low-fat diet and cholesterol-lowering medications if you need them ...

  17. Nutrition interventions in the workplace: Evidence of best practice

    African Journals Online (AJOL)

    programmes; vi) the reduced prices (of healthy food items) in vending machines encouraged employees to buy .... cost per person for the first intervention programme was USD 50, ..... [3 g or less per package]; low-fat, plus promotional sign).

  18. Prediabetes

    Science.gov (United States)

    ... changes: Eat healthy foods. This includes whole grains, lean proteins, low-fat dairy, and plenty of fruits ... diagnosis and treatment in primary care. J Am Board Fam Med . 2016;29(2):283-285. PMID: ...

  19. 5 Ways to Reach (and Maintain!) a Healthy Weight

    Science.gov (United States)

    ... Sugary beverages, such as sodas, juice drinks, and sports drinks, are empty calories that also contribute to obesity. So choose smaller portions (or share restaurant portions) and go for water or low-fat ...

  20. Managing menopause at home

    Science.gov (United States)

    ... be relieved by using a water-soluble vaginal lubricant during intercourse. DO NOT use petroleum jelly. Over ... Eat high calcium foods, such as cheese, leafy green vegetables, low-fat milk and other dairy, salmon, ...

  1. Effects of a high-fat, low- versus high-glycemic index diet: retardation of insulin resistance involves adipose tissue modulation

    National Research Council Canada - National Science Library

    Schothorst, van, E.M; Bunschoten, J.E; Schrauwen, P; Mensink, R.P; Keijer, J

    Beneficial effects of low glycemic index (GI) diets in rodents have been studied using healthy low-fat diets, while the effects might be different on high-fat diets inducing progression of insulin resistance...

  2. Celebrate the Beauty of Youth

    Science.gov (United States)

    ... of whole-grain breads, pitas, and wraps. Choose lean fillings like lean meats, low-fat cheese, sliced eggs, or tuna ... Health Information Diabetes Digestive Diseases Kidney Disease Weight Management Liver Disease Urologic Diseases Endocrine Diseases Diet & Nutrition ...

  3. Polyp Prevention Trial

    Science.gov (United States)

    The primary objective of the Polyp Prevention Trial (PPT) is to determine whether a low fat, high fiber, high vegetable and fruit eating plan will decrease the recurrence of adenomatous polyps of the large bowel.

  4. Current Alcohol Use is Associated with Sleep Patterns in First-Year College Students.

    Science.gov (United States)

    Van Reen, Eliza; Roane, Brandy M; Barker, David H; McGeary, John E; Borsari, Brian; Carskadon, Mary A

    2016-06-01

    To examine whether differences exist in self-reported sleep patterns and self-reported alcohol use for first-semester college students who do or do not report drinking during the last 6 months (mo) of high school. Participants were 878 first-year college students. Students completed a survey in late May/early June about alcohol use and consequences, during the last 6 mo of high school; they later completed a daily record of sleep behavior and alcohol use across the first 9 weeks of the first semester of college. High school drinking status (past 6 mo) was classified as positive (HS-6 mo+) or negative (HS-6mo-) based on any indication of drinking on the May/June survey. Collegiate drinking was determined from first-semester daily diary alcohol reports as non-drinkers (0 reported drinks), drinkers (one or fewer heavy episodic drinking episodes (HED)), and drinkers reporting more than one HED episode. Sleep patterns were compared for non-drinkers, drinkers, and HED with no high school drinking history (HS-6mo-/HED). In addition, a separate analysis compared sleep patterns for college HED with (HS-6mo+/HED) and without (HS-6mo-/HED) high school self-reported alcohol use. Increased alcohol consumption in the first semester of college was associated with later bedtimes and rise times. We found no association of high school alcohol use and sleep in those with collegiate HED. Later sleep timing in those with greater alcohol use, supports a connection between sleep patterns and alcohol use. Such an early appearance of this connection may herald the development of alcohol use disorder in some individuals. © 2016 Associated Professional Sleep Societies, LLC.

  5. Recommendations of the GARIN group for managing non-critically ill patients with diabetes or stress hyperglycaemia and artificial nutrition Recomendaciones del grupo GARIN para el manejo de pacientes no críticos con diabetes o hiperglucemia de estrés y nutrición artificial

    Directory of Open Access Journals (Sweden)

    G. Olveira

    2012-12-01

    Full Text Available Background & aims: By means of this update, the GARIN working group aims to define its position regarding the treatment of patients with diabetes or stress hyperglycaemia and artificial nutrition. In this area there are many aspects of uncertainty, especially in non-critically ill patients. Methods: Bibliographical review, and specific questions in advance were discussed and answered at a meeting in the form of conclusions. Results: We propose a definition of stress hyperglycaemia. The indications and access routes for artificial nutrition are no different in patients with diabetes/stress hyperglycaemia than in non-diabetics. The objective must be to keep pre-prandial blood glucose levels between 100 and 140 mg/dl and post-prandial levels between 140 and 180 mg/dl. Hyperglycemia can be prevented through systematic monitoring of capillary glycaemias and adequately calculate energy-protein needs. We recommend using enteral formulas designed for patients with diabetes (high monounsaturated fat to facilitate metabolic control. The best drug treatment for treating hyperglycaemia/diabetes in hospitalised patients is insulin and we make recommendations for adapt the theoretical insulin action to the nutrition infusion regimen. We also addressed recommendations for future investigation. Conclusions: This recommendations about artificial nutrition in patients with diabetes or stress hyperglycaemia can add value to clinical work.Introducción y objetivos: En el tratamiento de los pacientes con diabetes o hiperglucemia de estrés y la nutrición artificial existen muchas áreas de incertidumbre, sobre todo en pacientes no críticos. El grupo de trabajo GARIN tiene como objetivo definir su posición en este campo. Material y métodos: Revisión bibliográfica previa y reunión presencial en la que se discutieron y contestaron preguntas específicas sobre el tema. Resultados: Proponemos una definición de hiperglucemia de estrés. Las indicaciones y las

  6. Lack of Efficacy of a Salience Nudge for Substituting Selection of Lower-Calorie for Higher-Calorie Milk in the Work Place

    Directory of Open Access Journals (Sweden)

    Amy L. Wilson

    2015-06-01

    Full Text Available Obesity is a major burden on healthcare systems. Simple, cost effective interventions that encourage healthier behaviours are required. The present study evaluated the efficacy of a salience nudge for promoting a change in milk selection from full-cream to low-fat (lower calorie in the kitchen of a university-based research institute that provided full-cream and low-fat milk free of charge. Milk selection was recorded for 12 weeks (baseline. A sign with the message “Pick me! I am low calorie” was then placed on the low-fat milk and consumption was recorded for a further 12 weeks. During baseline, selection of low-fat milk was greater than selection of full-cream milk (p = 0.001 with no significant milk-type × time interaction (p = 0.12. During the intervention period overall milk selection was not different from baseline (p = 0.22, with low-fat milk consumption remaining greater than full-cream milk selection (p < 0.001 and no significant milk-type × time interaction (p = 0.41. However, sub-analysis of the first two weeks of the intervention period indicated an increase in selection of both milk types (p = 0.03, but with a greater increase in low-fat milk selection (p = 0.01, milk-type × time interaction. However, milk selection then returned towards baseline during the rest of the intervention period. Thus, in the present setting, salience nudging promoted a transient increase in low-fat milk consumption, but also increased selection of full-cream milk, indicating that nudging was not effective in promoting healthier milk choices.

  7. Feeding patterns before 6 months of age: the relative validity of recall from interviews of mothers of Guatemalan infants and toddlers.

    Science.gov (United States)

    Vossenaar, Marieke; van Beusekom, Ilse; Doak, Colleen; Solomons, Noel W

    2014-01-01

    The WHO recommends exclusive breastfeeding during the first 6 mo of life; however, deviations from this recommendation are widespread. The objective of the current study was to evaluate exclusive and predominant breastfeeding rates, as defined by the WHO, in a cross-sectional sample of Guatemalan children using retrospective records on the temporal pattern of introducing foods and beverages before 6 mo. Mothers of 150 infants, aged 6 to 23 mo, attending a public health clinic were interviewed about early life feeding practices with a structured questionnaire. In addition, the plausibility of the reported offering of liquids and foods, other than breast milk, since birth was checked against reported current feeding practices. We observed that estimated exclusive breastfeeding was rare with 14% of infants receiving exclusive breastfeeding for 5 mo, and only 9% for the recommended 6 mo. The proportion of infants with predominant breastfeeding, which allows certain liquids such as water, juices and ritual fluids, was 33% through 5 mo and 23% through 6 mo. One-quarter of mothers (n=38) reported implausible answers concerning age-of-introduction of liquids and foods. Nevertheless, retrospective reports at up to 2 y give credible outcomes for estimations of feeding pattern at 6 mo of age. Our findings match the findings of other studies conducted in Guatemala. Overall adherence to the WHO guidelines for feeding in the first semester of infancy was much less than ideal and in need of strengthening.

  8. Evaluating sago as a functional ingredient in dietetic mango ice cream.

    Science.gov (United States)

    Patel, Ashish S; Jana, Atanu H; Aparnathi, Kishore D; Pinto, Suneeta V

    2010-10-01

    A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus and Butter Buds were used at levels of 0.2% and 0.05%, respectively. The dietetic low fat ice creams compared well in sensory colour and appearance, flavour, body and texture, and melting quality to that of control ice cream. Incorporation of 2.5% powdered sago and 0.2% Cream Plus as flavour adjunct is recommended in the manufacture of 'low-fat' mango ice cream. The energy values for control and dietetic mango ice cream was 202.8 and 142.9 kcal/100 g, respectively, which represents about 30% reduction in calorie. The cost of ice cream per liter was Rs 39.9, Rs 37.6 and Rs 49.7 for experimental ice creams containing Cream Plus and Butter Bud, and control, respectively.

  9. Research to Understand Milk Consumption Behaviors in a Food-Insecure Low-Income SNAP Population in the US

    Directory of Open Access Journals (Sweden)

    Karla Jaye Finnell

    2017-09-01

    Full Text Available Milk, due to its affordability and nutritional value, can fortify the diets of families that experience food insecurity or find a high-quality diet cost-prohibitive. However, it can also be a leading source of excess calories and saturated fat. Yet, little is known about what influences consumer behavior of Supplemental Nutrition Assistance Program (SNAP recipients toward the type of milk used or the prevalence of low-fat milk use among this population. This cross-sectional telephone survey of SNAP recipients (n = 520 documented that 7.5% of this population usually consumes low-fat milk, a prevalence that lags behind national figures (34.4% for the same time-period. There was a weak association between sociodemographic characteristics of SNAP recipients and low-fat milk use. Instead, less low-fat milk consumption was associated with a knowledge gap and misperceptions of the nutritional properties of the different types of milk. Promoting low-fat milk use by correcting these misperceptions can improve the diet of America’s low-income population and reduce food insecurity by maximizing the nutritional value of the foods consumed.

  10. Fat reduction in the formulation of frankfurter sausages using inulin and pectin

    Directory of Open Access Journals (Sweden)

    Gerardo Méndez-Zamora

    2015-03-01

    Full Text Available The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0; low fat control (T1; low fat with 15% inulin (T2; low fat with 30% inulin (T3; low fat with 7.5% inulin and 7.5% pectin (T4; and low fat with 15% inulin and 15% pectin (T5. The addition of fibers increased the yield (T3 and T5; 98.96%, and the color parameters were slightly reduced (T3. Moisture (61.14% and ashes (6.96% of sausages with inulin and pectin were higher (T5, while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5 were slightly lower than those of the control. The addition of inulin (T2 increased the sensory acceptance of the sausages (5.75. Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

  11. Severe mechanical dysfunction in pharyngeal muscle from adult mdx mice.

    Science.gov (United States)

    Attal, P; Lambert, F; Marchand-Adam, S; Bobin, S; Pourny, J C; Chemla, D; Lecarpentier, Y; Coirault, C

    2000-07-01

    The mdx mouse is a widely used animal model of human muscular dystrophy. Although diaphragm muscle exhibits severe muscle weakness throughout the life of the animal, the limb muscle function of mdx mice spontaneously recovers by 6 mo of age. Pharyngeal dilator muscles such as sternohyoid (SH) contribute to upper airway patency during breathing. We hypothesized that SH muscle function was impaired in 6-mo-old mdx mice. Mechanical properties and myosin heavy chain (MHC) composition were investigated in isolated SH from 6-mo-old control (C, n = 10) and mdx (n = 10) mice. As compared with C, peak tetanic tension (Pmax) and maximum shortening velocity were 50% and 16% lower in mdx mice (p mechanical power was lower in mdx than in C (19.0 +/- 3.2 versus 57.4 +/- 5.1 mW g(-)(1), p muscular dystrophy.

  12. Supervised preventive therapy for latent tuberculosis infection in illegal immigrants in Italy.

    Science.gov (United States)

    Matteelli, A; Casalini, C; Raviglione, M C; El-Hamad, I; Scolari, C; Bombana, E; Bugiani, M; Caputo, M; Scarcella, C; Carosi, G

    2000-11-01

    In a multicenter, prospective, randomized, open-label study of isoniazid-preventive therapy (IPT) for latent tuberculosis infection, illegal immigrants from countries where tuberculosis is highly endemic were enrolled at two clinical sites in Northern Italy. Of 208 eligible subjects, 82 received supervised IPT at a dose of 900 mg twice weekly for 6 mo (Regimen A), 73 received unsupervised IPT 900 mg twice weekly for 6 mo (Regimen B), and 53 received unsupervised IPT 300 mg daily for 6 mo (Regimen C). Supervised IPT was delivered at either one tuberculosis clinic or one migrant clinic. The probability of completing a 26-wk regimen was 7, 26, and 41% in Regimens A, B, and C, respectively (p illegal immigrants was low. Supervised, clinic-based administration of IPT significantly reduced adherence. Alternative strategies to implement preventive therapy in illegal immigrants are clearly required.

  13. Consumer behaviour and attitudes towards low-calorie products in Europe.

    Science.gov (United States)

    Bakker, D J

    1999-01-01

    A number of observations and conclusions can be made based on the data we have just seen: (1) There are large differences across the countries in terms of penetration of 'light' products. (2) The penetration of low-fat products is higher than that of low-sugar products. (3) Penetration of both low fat and low sugar products is higher among women than among men. (4) Penetration of both low-fat and low-sugar products is not dependent on age. (5) Consumption relates to penetration. (6) Consumer concerns about fat are greater than about sugar. (7) Consumer concerns about fat are at approximately the same level across Europe. (8) Concern about fat and sugar seems to increase with age. (9) Overweight is a problem for a third of the population across Europe. (10) Overweight is higher among men than among women. (11) Overweight increases with age.

  14. Healthy option preferences of rural restaurant customers.

    Science.gov (United States)

    Nothwehr, Faryle; Snetselaar, Linda; Dawson, Jeffrey D; Hradek, Christine; Sepulveda, Marisol

    2010-11-01

    In preparation for an intervention study in three rural Iowa restaurants, 250 customers were surveyed regarding their interest in dietary change, perceptions of the restaurant, and interest in healthy options. Customers were ages 18 to 88, with a mean age of 52, and 53% were women. Most agreed that the restaurant offers healthy meals. Options customers stated they were most likely to order if available included meat that is baked or broiled, whole-wheat bread, fresh fruit or steamed vegetables, and regular salad dressing on the side. They were least interested in low-fat sour cream, low-fat salad dressing, low-fat milk, low-calorie dessert, and holding high-fat ingredients. Women were more likely to indicate interest in healthy options than were men. Interest in several options was also positively associated with age. Increasing the healthy options in restaurants may be especially effective in changing the dietary intake of women and older adults.

  15. The effect of a combination of plant sterol-enriched foods in mildly hypercholesterolemic subjects.

    Science.gov (United States)

    Madsen, Martin B; Jensen, Anne-Mette; Schmidt, Erik B

    2007-12-01

    The purpose of this study was to evaluate the effect of low-fat products enriched with plant sterols in addition to a National Cholesterol Education Program step 1 diet on serum lipids and lipoproteins. This study was a double-blind, randomised, placebo-controlled cross-over design with a run-in period and 2 intervention periods, each lasting 4 weeks. A total of 46 mildly hypercholesterolemic subjects (age 50.6+/-9.8) completed the trial. The study products consisted of 20 g low-fat margarine (35% fat) and 250 ml low-fat milk (0.7% fat), in total delivering 2.3g plant sterols/d. Serum total and low-density lipoprotein cholesterol were significantly reduced by 5.5% (pUnilever Denmark A/S.

  16. Roux-En-Y gastric bypass and sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal

    DEFF Research Database (Denmark)

    Nielsen, Mette Søndergaard; Christensen, Bodil Just; Ritz, Christian

    2017-01-01

    BACKGROUND: Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG) lead to a reduction in energy intake. It is uncertain whether this reduction is simply due to eating smaller portions or if surgery changes food preferences towards less energy-dense food. Previous results rely on verbal...... reports, which may be prone to recall bias and underestimation of especially unhealthy foods. METHODS: Using an ad libitum buffet meal targeting direct behavior, we investigated if RYGB and SG surgery leads to changes in food preferences. In addition, we assessed food preferences by a picture display test...... at the buffet meal with 54% (4491 ± 208 kJ vs. 2083 ± 208 kJ, P intake from the following food categories: high-fat, low-fat, sweet, savory, high-fat-savory, high-fat-sweet, low-fat-savory, and low-fat-sweet, as well as energy density did not change following...

  17. Effects of dietary fat quality and quantity on postprandial activation of blood coagulation factor VII

    DEFF Research Database (Denmark)

    Larsen, L F; Bladbjerg, E-M; Jespersen, J

    1997-01-01

    , palm oil, or butter (42% of energy from fat) or isoenergetic low-fat meals (6% of energy from fat). Fasting and series of nonfasting blood samples (the last at time 8 1/2 hours) were collected. Plasma triglycerides, FVIIc, FVIIa, and free fatty acids were analyzed. There were marked effects of the fat...... quantity on postprandial responses of plasma triglycerides, FVII, and free fatty acids. The high-fat meals caused, in contrast to the low-fat meals, considerable increases in plasma triglycerides. Plasma levels of FVIIc and FVIIa peaks were 7% and 60% higher after consumption of high-fat meals than after...... consumption of low-fat meals. The five different fat qualities caused similar postprandial increases in plasma triglycerides, FVIIc, and FVIIa. These findings indicate that high-fat meals may be prothrombotic, irrespective of their fatty acid composition. The postprandial FVII activation was not associated...

  18. Health claims as communication tools that enhance brand loyalty

    DEFF Research Database (Denmark)

    Krystallis, Athanasios; Chrysochou, Polymeros

    2011-01-01

    strategy. Brands carrying a health claim are thus expected to have an advantage over their counterparts. In this study, we aim to investigate whether health claims, with emphasis on the low-fat claims, can act as a means to improve the performance of brands and further enhance their loyalty levels. Based......: a) fat content; b) enrichment; and c) way of processing. Then, the Dirichlet model's fit to the empirical data is examined, leading to the theoretical estimation of loyalty measures. Findings suggest that, on average, brands with a low-fat claim perform better in the market compared with their high......-fat counterparts. Moreover, in comparison with other health-related attributes the fat content attribute exhibits slightly higher loyalty, signifying the importance of the "low-fat" claim as a means of communication....

  19. Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts.

    Science.gov (United States)

    Serafeimidou, Amalia; Zlatanos, Spiros; Laskaridis, Kostas; Sagredos, Angelos

    2012-10-15

    Many studies with conjugated linoleic acid (CLA) indicate that it has a protective effect against mammary cancer. Because dairy products are the most important dietary sources of CLA, we have investigated the CLA concentrations and additionally the fatty acid profiles and chemical composition of several commercial, traditional, Greek yogurts from different geographical origin. The fat content of yogurts was in the order of goatCLA/100 g fat. Low-fat milk yogurts showed lower values of c-9, t-11 CLA content on lipid basis compared to full-fat yogurts. Samples from mountain areas showed average c-9, t-11 CLA content higher than those from prairie districts. The highest amounts of saturated fatty acids (SFA) were found in low-fat yogurts, of monounsaturated fatty acids (MUFA) in sheep milk yogurts and of polyunsaturated fatty acid (PUFA) in low-fat cow milk yogurts.

  20. Vitamin D Supplementation and Immune Response to Antarctic Winter

    Science.gov (United States)

    Zwart, S. R.; Mehta, S. K.; Ploutz-Snyder, R.; Bourbeau, Y.; Locke, J. P.; Pierson, D. L.; Smith, Scott M.

    2011-01-01

    Maintaining vitamin D status without sunlight exposure is difficult without supplementation. This study was designed to better understand interrelationships between periodic cholecalciferol(vitamin D3) supplementation and immune function in Antarctic workers. The effect of 2 oral dosing regimens of vitamin D3 supplementation on vitamin D status and markers of immune function were evaluated in people in Antarctica with no ultraviolet light exposure for 6 mo. Participants were given a 2,000-IU (50 g) daily (n=15) or 10,000-IU (250 g) weekly (n=14) vitamin D3 supplement for 6 mo during a winter in Antarctica. Biological samples were collected at baseline and at 3 and 6 mo. Vitamin D intake, markers of vitamin D and bone metabolism, and latent virus reactivation were determined. After 6 mo the mean (SD) serum 25-hydroxyvitamin D3 concentration increased from 56 plus or minus 17 to 79 plus or minus 16 nmol/L and 52 plus or minus 10 to 69 plus or minus 9 nmol/L in the 2,000-IU/d and 10,000-IU/wk groups (main effect over time P less than 0.001). Participants with a greater BMI (participant BMI range = 19-43 grams per square meter) had a smaller increase in 25-hydroxyvitamin D3 after 6 mo supplementation (P less than 0.05). Participants with high serum cortisoland higher serum 25-hydroxyvitamin D3 were less likely to shed Epstein-Barr virus in saliva (P less than 0.05). The doses given raised vitamin D status in participants not exposed to sunlight for 6 mo, and the efficacy was influenced by baseline vitamin D status and BMI. The data also provide evidence that vitamin D, interacting with stress, can reduce risk of latent virus reactivation during the winter in Antarctica.

  1. Food effects on abiraterone pharmacokinetics in healthy subjects and patients with metastatic castration-resistant prostate cancer.

    Science.gov (United States)

    Chi, Kim N; Spratlin, Jennifer; Kollmannsberger, Christian; North, Scott; Pankras, Catherine; Gonzalez, Martha; Bernard, Apexa; Stieltjes, Hans; Peng, Lixian; Jiao, James; Acharya, Milin; Kheoh, Thian; Griffin, Thomas W; Yu, Margaret K; Chien, Caly; Tran, Nam Phuong

    2015-12-01

    Food effect on abiraterone pharmacokinetics and safety on abiraterone acetate coadministration with low-fat or high-fat meals was examined in healthy subjects and metastatic castration-resistant prostate cancer (mCRPC) patients. Healthy subjects (n = 36) were randomized to abiraterone acetate (single dose, 1000 mg) + low-fat meal, + high-fat meal, and fasted state. mCRPC patients received repeated doses (abiraterone acetate 1000 mg + 5 mg prednisone twice daily; days 1-7) in a modified fasting state followed by abiraterone acetate plus prednisone within 0.5 hours post-low-fat (n = 6) or high-fat meal (n = 18; days 8-14). In healthy subjects, geometric mean (GM) abiraterone area under plasma concentration-time curve (AUC) increased ∼5- and ∼10-fold, respectively, with low-fat and high-fat meals versus fasted state (GM [coefficient of variation], 1942 [48] and 4077 [37] ng · h/mL vs 421 [67] ng · h/mL, respectively). In mCRPC patients, abiraterone AUC was ∼2-fold higher with a high-fat meal and similar with a low-fat meal versus modified fasting state (GM [coefficient of variation]: 1992 [34] vs 973 [58] ng · h/mL and 1264 [65] vs 1185 [90] ng · h/mL, respectively). Adverse events (all grade ≤ 3) were similar, with high-fat/low-fat meals or fasted/modified fasting state. Short-term dosing with food did not alter abiraterone acetate safety.

  2. Change in Proportional Protein Intake in a 10-Week Energy-Restricted Low- or High-Fat Diet, in Relation to Changes in Body Size and Metabolic Factors

    Directory of Open Access Journals (Sweden)

    Tanja Stocks

    2013-05-01

    Full Text Available Objective: To investigate in a secondary analysis of a randomised trial the effects of a low-/high-fat diet and reported change from baseline in energy% from protein (prot%, in relation to changes in body size and metabolic factors. Methods: Obese adults (n = 771 were randomised to a 600 kcal energy-deficient low-fat (20-25 fat% or high-fat (40-45 fat% diet over 10 weeks. Dietary intake data at baseline and during the intervention were available in 585 completers. We used linear regression to calculate the combined effects of randomised group and groups of prot% change (2 on outcomes. Results: The low-fat group with >2 prot% increase lost 1.1 kg more weight (p = 0.03 and reduced cholesterol by 0.25 mmol/l more (p = 0.003 than the high-fat group with >2 prot% decrease. These differences were 2.5-fold and 1.8-fold greater than the differences between the low-fat and high-fat groups while not considering prot% change. The high-fat group reduced plasma triglycerides more than the low-fat group, but not compared to those in the low-fat group with >2 units prot% increase (p fat-protein interaction = 0.01. Conclusions: Under energy restriction, participants on a low-fat diet who had increased the percentage energy intake from protein showed the greatest reduction in weight and cholesterol, and a triglyceride reduction equally large to that of participants on a high-fat diet.

  3. Prevention of Atherosclerosis Progression by 9-cis-β-Carotene Rich Alga Dunaliella in apoE-Deficient Mice

    Directory of Open Access Journals (Sweden)

    Ayelet Harari

    2013-01-01

    Full Text Available Introduction. β-Carotene-rich diet has been shown to be inversely associated with the risk of coronary heart disease. However, clinical trials using synthetic all-trans-β-carotene failed to demonstrate a beneficial effect. We therefore sought to study the effect of natural source of β-carotene, the alga Dunaliella, containing both all-trans and 9-cis-β-carotene on atherosclerosis. In a previous study we showed that 9-cis-β-carotene-rich powder of the alga Dunaliella inhibits early atherogenesis in low-density lipoprotein receptor knockout mice. Aims. The aims of the current work were to study whether diet enriched with Dunaliella powder would inhibit the progression of established atherosclerosis in old male apoE-deficient mice and to compare the effect of Dunaliella on lipid profile and atherosclerosis in a low-versus high-fat diet fed mice. Methods. In the first experiment, young mice (12 weeks old were allocated into 3 groups: (1 low-fat diet; (2 low-fat diet + Dunaliella powder (8%; (3 low-fat diet + β-carotene-deficient Dunaliella. In the second experiment, old mice (7 months old with established atherosclerotic lesions were allocated into 4 groups: (1 low-fat diet; (2 low-fat diet + Dunaliella; (3 high fat-diet; (4 high-fat diet + Dunaliella. Results. In young mice fed a low-fat diet, a trend toward lower atherosclerotic lesion area in the aortic sinus was found in the Dunaliella group compared with the control group. In old mice with established atherosclerotic lesion, Dunaliella inhibited significantly plasma cholesterol elevation and atherosclerosis progression in mice fed a high-fat diet. Conclusion. The results of this study suggest that a diet containing natural carotenoids, rich in 9-cis-β-carotene, has the potential to inhibit atherosclerosis progression, particularly in high-fat diet regime.

  4. 木工刨刀的选材和热处理工艺分析%Material Choice and Heat Treatment Process Analysis for Wood-working Planning Tool

    Institute of Scientific and Technical Information of China (English)

    徐年富

    2011-01-01

    根据刨刀的工作特点,选择W6Mo5Cr4V2高速钢作为刨刀材料,并进行合理的热处理,大大提高了其使用性能,延长了寿命.%According to the working characters of planning tool, W6Mo5Cr4V2 high speed steel was chosen as the material of planning tool and the rational heat treatment was made so as to improve the operating performance and prolong the worklife.

  5. Open-Cellular Co-Base and Ni-Base Superalloys Fabricated by Electron Beam Melting

    Directory of Open Access Journals (Sweden)

    Frank Medina

    2011-04-01

    Full Text Available Reticulated mesh samples of Co-29Cr-6Mo alloy and Ni-21Cr-9Mo-4Nb alloy (625 and stochastic foam samples of Co-29Cr-6Mo alloy fabricated by electron beam melting were characterized by optical metallography, and the dynamic stiffness (Young’s modulus was measured by resonant frequency analysis. The relative stiffness (E/Es versus relative density (ρ/ρs plotted on a log-log basis resulted in a fitted straight line with a slope n ≅ 2, consistent with that for ideal open cellular materials.

  6. Open-Cellular Co-Base and Ni-Base Superalloys Fabricated by Electron Beam Melting.

    Science.gov (United States)

    Murr, Lawrence; Li, Shujun; Tian, Yuxing; Amato, Krista; Martinez, Edwin; Medina, Frank

    2011-04-14

    Reticulated mesh samples of Co-29Cr-6Mo alloy and Ni-21Cr-9Mo-4Nb alloy (625) and stochastic foam samples of Co-29Cr-6Mo alloy fabricated by electron beam melting were characterized by optical metallography, and the dynamic stiffness (Young's modulus) was measured by resonant frequency analysis. The relative stiffness (E/Es) versus relative density (ρ/ρs) plotted on a log-log basis resulted in a fitted straight line with a slope n ≅ 2, consistent with that for ideal open cellular materials.

  7. Dietary lipids: less fat or best fat?

    OpenAIRE

    Chardigny Jean-Michel

    2013-01-01

    Obesity and overweight occurrence is growing around the word. This is often considered as a consequence of high fat diets, and some recommendations encourage ‘‘light’’ diets, including low fat intake. However, most trials with low fat intake do not demonstrate any benefit and could be worse than low carbohydrate diets. The key role of insulin could explain that eating fat do not make body fat. On the other hand, several unbalanced fatty acid intake are reported, i.e. saturated/mononunsaturate...

  8. The link between high-fat meals and postprandial activation of blood coagulation factor VII possibly involves kallikrein

    DEFF Research Database (Denmark)

    Larsen, L F; Marckmann, P; Bladbjerg, Else-Marie

    2000-01-01

    Contrary to low-fat meals, high-fat meals are known to cause postprandial factor VII (FVII) activation, but the mechanism is unknown. To study the postprandial FVII activation in detail, 18 young men consumed in randomized order high-fat or low-fat test meals. Fasting and non-fasting blood samples...... that triglyceride-rich lipoproteins may activate prokallikrein. Neither plasma triglycerides nor kallikrein and activated FVII were statistically associated. This may suggest that additional factors are involved in the postprandial FVII activation. No clear evidence for a role of tissue factor expression...

  9. CARCASS CHARACTERISTICS OF THE FIRST FARROWING GILTS IN RELATION TO SIZE OF WEANED LITTER

    Directory of Open Access Journals (Sweden)

    MARIA BOCIAN

    2009-06-01

    Full Text Available The aim of the study was an evaluation of carcass slaughter value of fi rst farrowing gilts depending on the number of weaned piglets. The number of born and weaned piglets did not have a negative infl uence on gilt’s slaughter value. Carcasses of fi rst farrowing gilts characterised with a low fatness, large loin eye area and high lean content. Results of ham dissection of first farrowing gilts point high usefulness of this material to long maturing hams production in a view of the fact they have required weight, appropriate lean content and low fatness.

  10. Weight status and depression: moderating role of fat talk between female friends.

    Science.gov (United States)

    Tan, Cin Cin; Chow, Chong Man

    2014-10-01

    This study examined whether engagement in fat talk would moderate the association between weight status (body mass index) and depression between female friends. Individuals' body mass index was significantly related to their own (actor effect) and friend's (partner effect) depression. For low-fat-talk friends, higher actor's body mass index was associated with higher actor's depression, but not for high-fat-talk friends. For high-fat-talk friends, higher actor's body mass index was associated with higher partner's depression, but not for low-fat-talk friends. Theoretical and practical implications are discussed.

  11. The effect of β-sitosterol on the metabolism of cholesterol and lipids in rats on a diet containing coconut oil

    Science.gov (United States)

    Gerson, T.; Shorland, F. B.; Dunckley, G. G.

    1965-01-01

    1. Intraperitoneal injection of β-sitosterol (5mg./rat/day for 25 days) into 1-year-old male Wistar rats fed on a low-fat diet supplemented with 10% of coconut oil resulted in a lowering of cholesterol and lipid concentrations in the tissues. 2. β-Sitosterol increased the rate of biosynthesis of cholesterol and lipids in the tissues, but to an even greater extent enhanced their oxidative degradation. 3. The present results are similar to those previously obtained on a low-fat diet, indicating that the presence of fat had no marked effect on the action of β-sitosterol. PMID:5891218

  12. Metabolomic Footprints of Lethal Versus Indolent Prostate Cancer

    Science.gov (United States)

    2014-10-01

    isoflurane-oxygen mixture, a vertical incision made in the abdomen at the left mid-calvicular line, the spleen mobilized, and 25 ∝L of either PBS or...total dairy products was associated with increased PCa incidence [HR = 1.12 (95% CI: 0.93, 1.35); >2.5 servings/d vs. #0.5 servings/d]. Skim/low- fat ...skim/low- fat milk was associated with a greater risk of nonaggressive PCa. Most importantly, only whole milk was consistently associated with higher

  13. AKUMULASI LIPID HATI DAN PROFIL LIPID DARAH TIKUS Sprague Dawley YANG DIINTERVENSI MINYAK SUPER OLEIN DAN OLEIN

    OpenAIRE

    Naufal Muharam Nurdin; Rimbawan Rimbawan; Sri Anna Marliyati; Drajat Martianto; Mawar Subangkit

    2016-01-01

    ABSTRACTThe objective of this research was to analyze the effect of olein and super olein palm oil on blood lipid profile (total cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride) and fatty liver condition of Sprague Dawley rats. The design used was pre and post test with control group design. The intervention run for 8 weeks using 20 rats which were divided into four treatments i.e: (1) standard-low fat feed and water (negative control/KN), (2) standard-low fat feed and dried e...

  14. Body mass, fat-free body mass, and prognosis in patients with chronic obstructive pulmonary disease from a random population sample

    DEFF Research Database (Denmark)

    Vestbo, Jørgen; Prescott, Eva; Almdal, Thomas

    2006-01-01

    Low body mass index (BMI) is a marker of poor prognosis in chronic obstructive pulmonary disease (COPD). In the general population, the harmful effect of low BMI is due to the deleterious effects of a low fat-free mass index (FFMI; fat-free mass/weight(2)).......Low body mass index (BMI) is a marker of poor prognosis in chronic obstructive pulmonary disease (COPD). In the general population, the harmful effect of low BMI is due to the deleterious effects of a low fat-free mass index (FFMI; fat-free mass/weight(2))....

  15. High-fibre diet and Lactobacillus paracasei B21060 in symptomatic uncomplicated diverticular disease

    Institute of Scientific and Technical Information of China (English)

    Edith Lahner; Gianluca Esposito; Angelo Zullo; Cesare Hassan; Claudio Cannaviello; Maria Carla Di Paolo; Lorella Pallotta

    2012-01-01

    AIM:TO investigate in symptomatic uncomplicated diverticular disease the efficacy of symbiotics associated with a high-fibre diet on abdominal symptoms.METHODS:This study was a multicentre,6-mo randomized,controlled,parallel-group intervention with a preceding 4-wk washout period.Consecutive outpatients with symptomatic uncomplicated diverticular disease,aged 40-80 years,evaluated in 4 Gastroenterology Units,were enrolled.Symptomatic uncomplicated diverticular disease patients were randomized to two treatment arms A or B.Treatment A (n =24 patients)received 1 symbiotic sachet Flortec(c) (Lactobacillus paracasei B21060) once daily plus high-fibre diet for 6 mo.Treatment B (n =21 patients) received high-fibre diet alone for 6 mo.The primary endpoint was regression of abdominal symptoms and change of symptom severity after 3 and 6 mo of treatment.RESULTS:In group A,the proportion of patients with abdominal pain < 24 h decreased from 100% at baseline to 35% and 25% after 3 and 6 mo,respectively (P< 0.001).In group B the proportion of patients with this symptom decreased from 90.5% at baseline to 61.9% and 38.1% after 3 and 6 mo,respectively (P =0.001).Symptom improvement became statistically significant at 3 and 6 mo in group A and B,respectively.The proportion of patients with abdominal pain >24h decreased from 60% to 20% then 5% after 3 and 6 mo,respectively in group A (P < 0.001) and from 33.3% to 9.5% at both 3 and 6 mo in group B (P =0.03).In group A the proportion of patients with abdominal bloating significantly decreased from 95% to 60% after 3 mo,and remained stable (65%) at 6-mo follow-up (P =0.005) while in group B,no significant changes in abdominal bloating was observed (P =0.11).After 6 mo of treatment,the mean visual analogic scale (VAS) values of both short-lasting abdominal pain (VAS,mean ± SD,group A:4.6 ± 2.1 vs 2.2 ± 0.8,P =0.02;group B:4.6±2.9 vs 2.0 ± 1.9,P =0.03) and abdominal bloating (VAS,mean ± SD

  16. Minor neurological dysfunction in children with autism spectrum disorder

    NARCIS (Netherlands)

    De Jong, Marianne; Punt, Marja; De Groot, Erik; Minderaa, Ruud B.; Hadders-Algra, Mijna

    2011-01-01

    Aim The aim of this study was to improve the understanding of brain function in children with autism spectrum disorder (ASD) in relation to minor neurological dysfunctions (MNDs). Method We studied MNDs in 122 children (93 males, 29 females; mean age 8y 1mo, SD 2y 6mo) who, among a total cohort of 7

  17. Effects of a Supported Speed Treadmill Training Exercise Program on Impairment and Function for Children with Cerebral Palsy

    Science.gov (United States)

    Johnston, Therese E.; Watson, Kyle E.; Ross, Sandy A.; Gates, Philip E.; Gaughan, John P.; Lauer, Richard T.; Tucker, Carole A.; Engsberg, Jack R.

    2011-01-01

    Aim: To compare the effects of a supported speed treadmill training exercise program (SSTTEP) with exercise on spasticity, strength, motor control, gait spatiotemporal parameters, gross motor skills, and physical function. Method: Twenty-six children (14 males, 12 females; mean age 9y 6mo, SD 2y 2mo) with spastic cerebral palsy (CP; diplegia, n =…

  18. Long-term effect of wholemeal bread on stool weight, transit time, fecal bile acids, fats, and neutral sterols.

    Science.gov (United States)

    Eastwood, M A; Elton, R A; Smith, J H

    1986-03-01

    Stool weight, fecal constituents, bile acids, fat, neutral sterols, and intestinal transit time were recorded in 28 subjects over 18 mo. During the first 12 mo the subjects ate white bread. They were studied for an initial period of 7 days, and after 6 mo (study period 1). For the first 6 mo they ate their usual intake of bread, they then increased their white bread intake by 62 g/day for 6 mo (study period 2). The subjects ate a self-selected diet throughout the 18 mo study. During the last 6 mo (study period 3) the subjects replaced white bread by the same amount of wholemeal bread as in study period 2. No increase in stool weight occurred until study period 3 when there was an increase of 20%. There developed a linear relationship between stool weight and intestinal transit time which was not found during the initial first and second study periods. A seasonal influence on serum cholesterol was not observed during the wholemeal bread period. Fecal bile acid excretion was unchanged throughout the experiment.

  19. Effects of a Supported Speed Treadmill Training Exercise Program on Impairment and Function for Children with Cerebral Palsy

    Science.gov (United States)

    Johnston, Therese E.; Watson, Kyle E.; Ross, Sandy A.; Gates, Philip E.; Gaughan, John P.; Lauer, Richard T.; Tucker, Carole A.; Engsberg, Jack R.

    2011-01-01

    Aim: To compare the effects of a supported speed treadmill training exercise program (SSTTEP) with exercise on spasticity, strength, motor control, gait spatiotemporal parameters, gross motor skills, and physical function. Method: Twenty-six children (14 males, 12 females; mean age 9y 6mo, SD 2y 2mo) with spastic cerebral palsy (CP; diplegia, n =…

  20. Gastric malpositioning and chronic, intermittent vomiting following prophylactic gastropexy in a 20-month-old great Dane dog

    OpenAIRE

    Sutton, Jessie S.; Steffey, Michele A.; Bonadio, Cecily M.; Marks, Stanley L

    2015-01-01

    A 20-month-old castrated male great Dane dog was presented for evaluation of chronic intermittent vomiting of 2 months’ duration. A prophylactic incisional gastropexy performed at 6 mo of age resulted in gastric malpositioning and subsequent partial gastric outflow tract obstruction.

  1. Dicty_cDB: Contig-U10129-1 [Dicty_cDB

    Lifescience Database Archive (English)

    Full Text Available in-like 1, mR... 80 1e-13 AF196309_1( AF196309 |pid:none) Naegleria fowleri naegleriapore B ... 80 1e-13 (Q6...mo sapiens prosaposin-like 1, mR... 79 3e-13 AF196308_1( AF196308 |pid:none) Naegleria fowleri naegleria

  2. Chronic overload induced hypertrophy is associated with age-related muscle mass loss and diminished mTOR signaling

    Science.gov (United States)

    The purpose of this study was to assess activation of the mTOR signaling pathway in young and aging rats in response to chronic muscle overload. Young (6 mo; n = 16) and older (30 mo; n = 23) male rats (F344xBN) were subjected to 4 weeks of bilateral surgical ablation (SA) of two-thirds of the gastr...

  3. 77 FR 27067 - Proposed Data Collections Submitted for Public Comment and Recommendations

    Science.gov (United States)

    2012-05-08

    ... Allied Health Care Great Lakes RTC Foundations/ 450 1 5/60 38 Providers and Students. QUALTRICS online Pre. Foundations/ 450 1 10/60 75 QUALTRICS online Post. Medical Students and Providers... Foundations/ 310 1 5/60 26 QUALTRICS online 6- Mo F/U. Medical and Allied Health Care SBI/QUALTRICS online 120 1 8...

  4. Autoimmune Diseases in Parents of Children with Infantile Autism: A Case--Control Study

    Science.gov (United States)

    Mouridsen, Svend Erik; Rich, Bente; Isager, Torben; Nedergaard, Niels Jorgen

    2007-01-01

    This register study compared the rates and types of autoimmune disease in the parents of 111 patients (82 males, 29 females; mean age at diagnosis 5y 5mo [SD 2y 6mo]) with infantile autism (IA) with a matched control group of parents of 330 children from the general population. All parents were screened through the nationwide Danish National…

  5. On the coexistence of copper-molybdenum bronzes: CuxMoO3 (0.2 < x < 0.25; typically x = 0.23) and CuyMoO3-z (0.1 < y < 0.2; typically y = 0.15) in the Cu-MoO2-O quasi-ternary system

    DEFF Research Database (Denmark)

    Warner, Terence Edwin; Skou, Eivind Morten

    2010-01-01

    Two copper-molybdenum bronzes: CuyMoO3-z (0.1... yields: Cu6Mo5O18, Cu and MoO2. A tentative subsolidus Cu-MoO2-O isothermal (= 25 C) phase diagram under argon is drawn from these data. Oxidation states of Cu and Mo within this system are discussed....

  6. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products.

    Science.gov (United States)

    Brownmiller, C; Howard, L R; Prior, R L

    2008-06-01

    This study evaluated the effects of processing and 6 mo of storage on total monomeric anthocyanins, percent polymeric color, and antioxidant capacity of blueberries that were canned in syrup (CS), canned in water (CW), pureed, and juiced (clarified and nonclarified). Total monomeric anthocyanins, percent polymeric color, and oxygen radical absorbing capacity (ORAC) assay using fluorescein (ORAC(FL)) were determined postprocessing after 1 d, and 1, 3, and 6 mo of storage. Thermal processing resulted in marked losses in total anthocyanins (28% to 59%) and ORAC(FL) values (43% to 71%) in all products, with the greatest losses occurring in clarified juices and the least in nonclarified juices. Storage at 25 degrees C for 6 mo resulted in dramatic losses in total anthocyanins, ranging from 62% in berries CW to 85% in clarified juices. This coincided with marked increases in percent polymeric color values of these products over the 6-mo storage. The ORAC(FL) values showed little change during storage, indicating that the formation of polymers compensated for the loss of antioxidant capacity due to anthocyanin degradation. Methods are needed to retain anthocyanins in thermally processed blueberries.

  7. Effect of Duration of Breastfeeding on Neuropsychological Development at 10 to 12 Years of Age in a Cohort of Healthy Children

    Science.gov (United States)

    Tozzi, Alberto Eugenio; Bisiacchi, Patrizia; Tarantino, Vincenza; Chiarotti, Flavia; D'elia, Lidia; De Mei, Barbara; Romano, Mariateresa; Gesualdo, Francesco; Salmaso, Stefania

    2012-01-01

    Aim: The aim of this article was to explore the effect of duration of breastfeeding on neurocognitive development. Method: The long-term effect of breastfeeding on neurodevelopment was examined through a battery of neuropsychological tests in 1403 children (693 females, 710 males; mean age 11y 9mo [SD 6mo], range: 10y 3mo-12y 8mo) who were…

  8. Minor Neurological Dysfunction in Children with Autism Spectrum Disorder

    Science.gov (United States)

    de Jong, Marianne; Punt, Marja; de Groot, Erik; Minderaa, Ruud B; Hadders-Algra, Mijna

    2011-01-01

    Aim: The aim of this study was to improve the understanding of brain function in children with autism spectrum disorder (ASD) in relation to minor neurological dysfunctions (MNDs). Method: We studied MNDs in 122 children (93 males, 29 females; mean age 8y 1mo, SD 2y 6mo) who, among a total cohort of 705 children (513 males, 192 females; mean age…

  9. SwissProt search result: AK100987 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK100987 J023145F09 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  10. SwissProt search result: AK102040 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK102040 J033081G24 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  11. SwissProt search result: AK240911 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK240911 J065037E05 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  12. SwissProt search result: AK065400 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK065400 J013020I02 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  13. SwissProt search result: AK069494 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK069494 J023025F12 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  14. SwissProt search result: AK100964 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK100964 J023142C08 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  15. SwissProt search result: AK121651 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK121651 J033061A12 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  16. SwissProt search result: AK072163 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK072163 J013131L23 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  17. SwissProt search result: AK120213 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK120213 J013039G14 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  18. SwissProt search result: AK100766 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK100766 J023119K20 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  19. SwissProt search result: AK068907 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK068907 J023002L07 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  20. SwissProt search result: AK100163 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK100163 J023021D15 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  1. SwissProt search result: AK103567 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK103567 J033132M06 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  2. SwissProt search result: AK241300 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK241300 J065139M14 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  3. SwissProt search result: AK099637 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK099637 J013059L23 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  4. SwissProt search result: AK070050 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK070050 J023040I08 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  5. SwissProt search result: AK072295 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK072295 J023017E11 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  6. SwissProt search result: AK067549 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK067549 J013111A01 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  7. SwissProt search result: AK072588 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK072588 J023132G16 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  8. SwissProt search result: AK100633 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK100633 J023109P12 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  9. SwissProt search result: AK243298 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK243298 J100053J04 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  10. SwissProt search result: AK067591 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK067591 J013112H19 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  11. A longitudinal study of Giardia duodenalis genotypes in dairy cows

    Science.gov (United States)

    Fecal samples were collected from 30 dairy cows on the same farm beginning at 1 week of age and continuing for 2 years. Samples were collected weekly from 1 wk to 8 wks of age, bi-weekly from 2 mo to 6 mo of age and monthly thereafter. The samples were concentrated and cleaned of fecal debris on a...

  12. Insulin and growth hormone in lean and obese pigs.

    Science.gov (United States)

    Wangsness, P J; Martin, R J; Gahagan, J H

    1977-08-01

    Plasma glucose, immunoreactive insulin (IRI), and growth hormone (GH) were determined in fasted lean and genetically obese pigs at 1, 3, and 6 mo of age. Rate of glucose clearance and plasma IRI and GH response in provocative stimulation were also measured. Fasting glucose was similar in lean and obese pigs, whereas glucose clearance rate was more rapid in lean pigs. Obese pigs were not hyperinsulinemic but had lower plasma GH than lean pigs. At 1 mo of age, both lean and obese pigs had higher plasma IRI and GH as compared to 3 and 6 mo. Glucose infusion produced increases in plasma IRI at 1, 3, and 6 mo, respectively, with the greatest increases at 6 mo. Plasma IRI peaked at the same level in both pig types at a given age; but due to a more prolonged response in obese pigs, the overall IRI response to glucose infusion was greater in obese pigs. Arginine infusion caused much smaller IRI responses than glucose, but the response of obese pigs was significantly greater than that of lean pigs. Both provocative stimuli caused increases in plasma GH. The GH response to glucose infusion in obese pigs was considerably less than in lean pigs. These observations suggest mild insulin insensitivity and a reduced GH secretory potential in the obese as compared to lean pigs.

  13. Effect of Duration of Breastfeeding on Neuropsychological Development at 10 to 12 Years of Age in a Cohort of Healthy Children

    Science.gov (United States)

    Tozzi, Alberto Eugenio; Bisiacchi, Patrizia; Tarantino, Vincenza; Chiarotti, Flavia; D'elia, Lidia; De Mei, Barbara; Romano, Mariateresa; Gesualdo, Francesco; Salmaso, Stefania

    2012-01-01

    Aim: The aim of this article was to explore the effect of duration of breastfeeding on neurocognitive development. Method: The long-term effect of breastfeeding on neurodevelopment was examined through a battery of neuropsychological tests in 1403 children (693 females, 710 males; mean age 11y 9mo [SD 6mo], range: 10y 3mo-12y 8mo) who were…

  14. SwissProt search result: AK072861 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK072861 J023141H24 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  15. SwissProt search result: AK070240 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK070240 J023047K04 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  16. SwissProt search result: AK071864 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK071864 J023124B03 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  17. SwissProt search result: AK103336 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK103336 J033126A02 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  18. SwissProt search result: AK065689 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK065689 J013039G17 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  19. SwissProt search result: AK243342 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK243342 J100059N12 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  20. Replacing caloric beverages with water or diet beverages for weight loss in adults: main results of the Choose Healthy Options Consciously Everyday (CHOICE) randomized clinical trial

    National Research Council Canada - National Science Library

    Tate, Deborah F; Turner-McGrievy, Gabrielle; Lyons, Elizabeth; Stevens, June; Erickson, Karen; Polzien, Kristen; Diamond, Molly; Wang, Xiaoshan; Popkin, Barry

    2012-01-01

    ...) as a method of weight loss over 6 mo in adults and attention controls (ACs). Overweight and obese adults [n = 318; BMI (in kg/m(2)): 36.3 ± 5.9; 84% female; age (mean ± SD): 42 ± 10.7 y; 54% black...

  1. Motor Coordination Difficulties and Physical Fitness of Extremely-Low-Birthweight Children

    Science.gov (United States)

    Burns, Yvonne R.; Danks, Marcella; O'Callaghan, Michael J.; Gray, Peter H.; Cooper, David; Poulsen, Leith; Watter, Pauline

    2009-01-01

    Motor coordination difficulties and poor fitness exist in the extremely low birthweight (ELBW) population. This study investigated the relative impact of motor coordination on the fitness of ELBW children aged 11 to 13 years. One hundred and nine children were recruited to the study: 54 ELBW participants (mean age at assessment 12y 6mo; 31 male,…

  2. SwissProt search result: AK121124 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK121124 J023074N24 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  3. SwissProt search result: AK100598 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK100598 J023107C01 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  4. SwissProt search result: AK069017 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK069017 J013170D06 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  5. SwissProt search result: AK071743 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK071743 J023111A19 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  6. SwissProt search result: AK069701 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK069701 J023027B10 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  7. SwissProt search result: AK120444 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK120444 J013099E24 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  8. SwissProt search result: AK065238 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK065238 J013002I04 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  9. SwissProt search result: AK241935 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK241935 J075083L18 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  10. SwissProt search result: AK071599 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK071599 J023107I12 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  11. SwissProt search result: AK099695 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK099695 J013074G15 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  12. SwissProt search result: AK071546 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK071546 J023100C12 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  13. SwissProt search result: AK121733 [KOME

    Lifescience Database Archive (English)

    Full Text Available AK121733 J033083C10 (P11712) Cytochrome P450 2C9 (EC 1.14.13.80) ((R)-limonene 6-mo...nooxygenase) (EC 1.14.13.48) ((S)-limonene 6-monooxygenase) (EC 1.14.13.49) ((S)-limonene 7-monooxygenase) (

  14. Coordination of lanthanide cation to an Anderson type polyoxometalate anion leads to isomorphous metal-oxide based one-dimensional inorganic solids: Synthesis, crystal structure and spectroscopy

    Indian Academy of Sciences (India)

    Vaddypally Shivaiah; Tanmay Chatterjee; Samar K Das

    2014-09-01

    One-dimensional isomorphous inorganic polymers containing Anderson type heteropoly anion as a basic building unit, namely [La(H2O)7Cr(OH)6Mo6O18]·4nH2O (1), [Gd(H2O)7Cr(OH)6Mo6O18]·4nH2O (2), [Gd(H2O)7Al(OH)6Mo6O18]·4nH2O (3), and [Eu(H2O)7Al(OH)6Mo6O18]·4nH2O (4) have been synthesized and studied by the powdered X-ray diffraction, TGA, IR, electronic and ESR spectroscopy, and unambiguously by single crystal X-ray crystallography. Isomorphous compounds 1-4 are crystallized in orthorhombic system with 21 space group. The crystal structure analysis reveals a one-dimensional extended chain in which the Anderson type heteropolyanion, acting as the building unit, is linked by rare earth metal ions in a zig-zag fashion. In the crystal structure, all types of oxygens of the heteropolyanion, lattice waters, lanthanum coordinated waters are extensively involved in O—H…O hydrogen bonding interactions. Compounds are additionally characterized by UV-visible and ESR spectroscopy.

  15. Preserving Mother Nature's best food for preterm infants

    Science.gov (United States)

    The American Academy of Pediatrics, the European Society for Paediatric Gastroenterology Hepatology and Nutrition, and the World Health Organization recommend that infants should be breastfed the first 6 mo of life. In the case of high-risk, very-low-birth-weight (<1500 g) premature infants, this is...

  16. Cyclosporine treatment of perianal gland adenoma concurrent with benign prostatic hyperplasia in a dog

    Science.gov (United States)

    Park, Chul; Yoo, Jong-Hyun; Kim, Ha-Jung; Lim, Chae-Young; Kim, Ju-Won; Lee, So-Young; Kim, Jung-Hyun; Jang, Jae-Im; Park, Hee-Myung

    2010-01-01

    A 13-year-old, intact male, mixed-breed dog was evaluated for multiple intradermal nodules around the anus. The nodules were diagnosed as perianal gland adenoma based on histopathologic examination. After therapy with cyclosporin A for 5 wk, the perianal masses were moderately shrunken. The dog’s condition has remained stable over 6 mo. PMID:21286331

  17. Effects of chronic overload on muscle hypertrophy and mTOR signaling in adult and aged rats

    Science.gov (United States)

    We examined the effect of 28 days of overload on mammalian target of rapamycin (mTOR) and extracellular signal-regulated kinase (ERK) signaling in young adult (Y; 6 mo old) and aged (O; 30 mo old) Fischer 344 x Brown Norway rats subjected to bilateral synergist ablation (SA) of two-thirds of the gas...

  18. Differential effects of chronic overload-induced muscle hypertrophy on mTOR and MAPK signaling pathways in adult and aged rats

    Science.gov (United States)

    We examined activation of the mammalian target of rapamycin (mTOR) and mitogen-activated protein kinase (MAPK) signaling pathways in adult (Y; 6 mo old; n = 16) and aged (O; 30 mo old; n = 16) male rats (Fischer 344 x Brown Norway) subjected to chronic overload-induced muscle hypertrophy of the plan...

  19. Use of the GMFCS in infants with CP : the need for reclassification at age 2 years or older

    NARCIS (Netherlands)

    Gorter, Jan Willem; Ketelaar, Marjolijn; Rosenbaum, Peter; Helders, Paul J. M.; Palisano, Robert

    2009-01-01

    The stability of the Gross Motor Function Classification System (GMFCS) over time is described in 77 infants (41 boys, 36 girls) with cerebral palsy (CP; mean age 19.4mo [SD 1.6 mo]; 27 unilateral spastic, 42 bilateral spastic, eight dyskinetic type) and in the same children at follow-up at age 2 to

  20. Lifestyle, participation, and health-related quality of life in adolescents and young adults with myelomeningocele

    NARCIS (Netherlands)

    Buffart, L.M.; Berg-Emons, van den R.J.; Meeteren, van J.; Stam, H.; Roebroeck, M.E.

    2009-01-01

    This study aimed to describe participation and health-related quality of life (HRQoL) in adolescents and young adults with myelomeningocele and to explore their relationships with lifestyle-related factors. Fifty-one individuals with a mean age of 21 years 1 month (SD 4y 6mo) years participated (26