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Georg Hoffmann - One of the best experts on this subject based on the ideXlab platform.

  • Monounsaturated Fatty Acids and risk of cardiovascular disease: synopsis of the evidence available from systematic reviews and meta-analyses.
    Nutrients, 2012
    Co-Authors: Lukas Schwingshackl, Georg Hoffmann
    Abstract:

    No dietary recommendations for Monounsaturated Fatty Acids (MUFA) are given by the National Institute of Medicine, the United States Department of Agriculture, European Food and Safety Authority and the American Diabetes Association. In contrast, the Academy of Nutrition and Dietetics, and the Canadian Dietetic Association both promote

  • Monounsaturated Fatty Acids and risk of cardiovascular disease synopsis of the evidence available from systematic reviews and meta analyses
    Nutrients, 2012
    Co-Authors: Lukas Schwingshackl, Georg Hoffmann
    Abstract:

    No dietary recommendations for Monounsaturated Fatty Acids (MUFA) are given by the National Institute of Medicine, the United States Department of Agriculture, European Food and Safety Authority and the American Diabetes Association. In contrast, the Academy of Nutrition and Dietetics, and the Canadian Dietetic Association both promote <25% MUFA of daily total energy consumption, while the American Heart Association sets a limit of 20% MUFA in their respective guidelines. The present review summarizes systematic reviews and meta-analyses of randomized controlled trials and cohort studies investigating the effects of MUFA on cardiovascular and diabetic risk factors, cardiovascular events and cardiovascular death. Electronic database Medline was searched for systematic reviews and meta-analyses using “Monounsaturated Fatty Acids”, “Monounsaturated fat”, and “dietary fat” as search terms with no restriction to calendar date or language. Reference lists and clinical guidelines were searched as well. Sixteen relevant papers were identified. Several studies indicated an increase of HDL-cholesterol and a corresponding decrease in triacylglycerols following a MUFA-rich diet. The effects on total and LDL-cholesterol appeared not consistent, but no detrimental effects on blood lipids were observed. Values for systolic and diastolic blood pressure were found to be reduced both during short- and long-term protocols using high amounts of MUFA as compared to low-MUFA diets. In type 2 diabetic subjects, MUFA exerted a hypoglycemic effect and reduced glycosylated hemoglobin in the long term. Data from meta-analyses exploring evidence from long-term prospective cohort studies provide ambiguous results with respect to the effects of MUFA on risk of coronary heart disease (CHD). One meta-analysis reported an increase in CHD events, however, most meta-analyses observed a lesser number of cases in participants subjected to a high-MUFA protocol. Although no detrimental side effects of MUFA-rich diets were reported in the literature, there still is no unanimous rationale for MUFA recommendations in a therapeutic regimen. Additional long-term intervention studies are required to characterized efficacy and effectiveness of recommending MUFA-rich diet among general and clinical populations.

  • effects of Monounsaturated Fatty Acids on glycaemic control in patients with abnormal glucose metabolism a systematic review and meta analysis
    Annals of Nutrition and Metabolism, 2011
    Co-Authors: Lukas Schwingshackl, Barbara Strasser, Georg Hoffmann
    Abstract:

    Background/Aims: In 2008, the American Diabetes Association recommended low-carbohydrate or low-fat diets for weight management in patients with established type 2 diabetes (T2D), while the amount of Monounsaturated Fatty Acids (MUFA) was not specified. This systematic review focused on the effects of diets high in MUFA versus diets low in MUFA on important risk factors of T2D (i.e. plasma glucose, insulin, homeostasis model assessment of insulin resistance and glycosylated haemoglobin, HbA1c). Methods: Nine randomized controlled intervention trials with a total of 1,547 participants and a running time of at least 6 months, comparing diets high versus low in MUFA among adults with abnormal glucose metabolism (T2D, impaired glucose tolerance and insulin resistant), being overweight or obese, have been included in the meta-analysis. We performed a random effects meta-analysis to determine the weighted mean differences with 95% confidence intervals using the

  • Monounsaturated Fatty Acids in the Primary Prevention of Cardiovascular Disease in Overweight / Obese Patients and Diabetics
    2011
    Co-Authors: Lukas Schwingshackl, Georg Hoffmann
    Abstract:

    Dietary measures are a constituent part in the treatment and / or prevention of overweight / obesity and diabetes and its associated cardiovascular diseases. By means of a meta-analysis, two different dietary approaches (diets with a high amount of Monounsaturated Fatty Acids - High-MUFA - and low fat diets [LF]) were compared with respect to their effects on biomarkers of cardiovascular disorders. Only randomized controlled intervention trials with a running time of at least six weeks and performed between January 2000 and November 2010 were included. Primary search in three electronic databases (MEDLINE, EMBASE and the Cochrane Trial Register) yielded 15 trials which met the inclusion criteria. All studies were conducted in adult volunteers with either a mean or a median body mass index above 25 kg / m 2 . We found significant differences favoring diets high on Monounsaturated Fatty Acids comparing with low fat diets regarding their outcome on cardiovascular related biomarkers like triacylglycerols (-11.18 mg / dl [-21.57; -0.79] p = 0.03) and diastolic blood pressure (−0.82 mm Hg [−1.63; −0.02] p = 0.05). Taken together, this meta-analysis demonstrates that High-MUFA diets may exert a beneficial effect on biomarkers of cardiovascular disease that is more pronounced than the respective impact of LF diets. Although long-term studies are necessary to confirm these data, public health authorities should not categorically discriminate High-MUFA diets for the prevention of cardiovascular disease.

  • effects of Monounsaturated Fatty Acids on cardiovascular risk factors a systematic review and meta analysis
    Annals of Nutrition and Metabolism, 2011
    Co-Authors: Lukas Schwingshackl, Barbara Strasser, Georg Hoffmann
    Abstract:

    The appropriate pattern of macronutrient distribution for dietary protocols aimed at treating or preventing obesity and its associated cardiovascular diseases is still a controversial topic of discussion. Recommendations considering a specific percentage or range for Monounsaturated Fatty Acids (MUFA) are rare. It was the aim of this study to analyze long-term, randomized, controlled dietary intervention trials and to investigate the effects of MUFA on the biomarkers of obesity and cardiovascular risk factors. Dietary regimens with a high amount of MUFA (>12%) were compared to those with ≤12%. The biomarkers taken into account were weight, waist circumference, fat mass, total cholesterol, LDL cholesterol, HDL cholesterol, triacylglycerols, systolic and diastolic blood pressure, as well as C-reactive protein. A total of 12 studies met the inclusion criteria. Data analysis was performed using the Review Manager 5.0.25 software. Significant differences between high- and low-MUFA protocols could be observed with respect to fat mass [–1.94 kg (confidence interval –3.72, –0.17), p = 0.03], systolic blood pressure [–2.26 mm Hg (confidence interval –4.28, –0.25), p = 0.03] and diastolic blood pressure [–1.15 mm Hg (confidence interval –1.96, –0.34), p = 0.005] favoring the dietary protocols with >12% MUFA. Therefore, MUFA might represent a useful tool in the design of dietary regimens for obesity and cardiovascular disease.

Khaled Ezzedine - One of the best experts on this subject based on the ideXlab platform.

  • Dietary Monounsaturated Fatty Acids Intake and Risk of Skin Photoaging
    PLoS ONE, 2012
    Co-Authors: Julie Latreille, Emmanuelle Kesse-guyot, Denis Malvy, Khaled Ezzedine, Pilar Galan, Christiane Guinot, Erwin Tschachler, Valentina Andreeva, Serge Hercberg, H. Peter Soyer
    Abstract:

    Intake of Monounsaturated Fatty Acids has been reported to reduce oxidative stress, insulin resistance and related inflammatory processes and may thus protect from skin photoaging. The objective of this study was to investigate the association between the risk of photoaging, Monounsaturated Fatty Acids intake and the sources of Monounsaturated Fatty Acids.

  • dietary Monounsaturated Fatty Acids intake and risk of skin photoaging
    PLOS ONE, 2012
    Co-Authors: Julie Latreille, Denis Malvy, Pilar Galan, Emmanuelle Kesseguyot, Valentina A Andreeva, Christiane Guinot, Erwin Tschachler, Serge Hercberg, Khaled Ezzedine
    Abstract:

    Background Intake of Monounsaturated Fatty Acids has been reported to reduce oxidative stress, insulin resistance and related inflammatory processes and may thus protect from skin photoaging. The objective of this study was to investigate the association between the risk of photoaging, Monounsaturated Fatty Acids intake and the sources of Monounsaturated Fatty Acids. Methodology/Principal Findings A cross sectional study was conducted within the framework of the SUVIMAX cohort. The survey included 1264 women and 1655 men aged between 45 and 60 years old. Dietary Monounsaturated Fatty Acids intakes were estimated by dietary source through at least ten 24-h diet records completed during the first 2.5 years of the follow-up period. Severity of facial skin photoaging was graded by trained investigators at baseline during a clinical examination using a 6-grade scale illustrated by photographs. A lower risk of severe photoaging was associated with higher intakes of Monounsaturated Fatty Acids from olive oil in both sexes. Strikingly, no association was found with intake of Monounsaturated Fatty Acids from animal sources whether from dairy products, meat or processed meat. Conclusion/Significance These findings support the beneficial effect of dietary olive oil or healthy diet habits associated with olive oil consumption on the severity of facial photoaging.

Julie Latreille - One of the best experts on this subject based on the ideXlab platform.

  • Dietary Monounsaturated Fatty Acids Intake and Risk of Skin Photoaging
    PLoS ONE, 2012
    Co-Authors: Julie Latreille, Emmanuelle Kesse-guyot, Denis Malvy, Khaled Ezzedine, Pilar Galan, Christiane Guinot, Erwin Tschachler, Valentina Andreeva, Serge Hercberg, H. Peter Soyer
    Abstract:

    Intake of Monounsaturated Fatty Acids has been reported to reduce oxidative stress, insulin resistance and related inflammatory processes and may thus protect from skin photoaging. The objective of this study was to investigate the association between the risk of photoaging, Monounsaturated Fatty Acids intake and the sources of Monounsaturated Fatty Acids.

  • dietary Monounsaturated Fatty Acids intake and risk of skin photoaging
    PLOS ONE, 2012
    Co-Authors: Julie Latreille, Denis Malvy, Pilar Galan, Emmanuelle Kesseguyot, Valentina A Andreeva, Christiane Guinot, Erwin Tschachler, Serge Hercberg, Khaled Ezzedine
    Abstract:

    Background Intake of Monounsaturated Fatty Acids has been reported to reduce oxidative stress, insulin resistance and related inflammatory processes and may thus protect from skin photoaging. The objective of this study was to investigate the association between the risk of photoaging, Monounsaturated Fatty Acids intake and the sources of Monounsaturated Fatty Acids. Methodology/Principal Findings A cross sectional study was conducted within the framework of the SUVIMAX cohort. The survey included 1264 women and 1655 men aged between 45 and 60 years old. Dietary Monounsaturated Fatty Acids intakes were estimated by dietary source through at least ten 24-h diet records completed during the first 2.5 years of the follow-up period. Severity of facial skin photoaging was graded by trained investigators at baseline during a clinical examination using a 6-grade scale illustrated by photographs. A lower risk of severe photoaging was associated with higher intakes of Monounsaturated Fatty Acids from olive oil in both sexes. Strikingly, no association was found with intake of Monounsaturated Fatty Acids from animal sources whether from dairy products, meat or processed meat. Conclusion/Significance These findings support the beneficial effect of dietary olive oil or healthy diet habits associated with olive oil consumption on the severity of facial photoaging.

Y Stein - One of the best experts on this subject based on the ideXlab platform.

  • Effects of diets rich in Monounsaturated Fatty Acids on plasma lipoproteins—the Jerusalem Nutrition Study. II Monounsaturated Fatty Acids vs carbohydrates
    The American Journal of Clinical Nutrition, 1992
    Co-Authors: Elliot M. Berry, Shlomo Eisenberg, Yechiel Friedlander, D. Harats, Y Norman, Y Stein
    Abstract:

    Seventeen male Yeshiva students were randomly allocated to a crossover study with two 12-wk dietary periods of Monounsaturated Fatty Acids (MUFAs) vs a carbohydrate (CHO)-rich diet while concentrations of saturated (SFAs) and polyunsaturated (PUFAs) Fatty Acids were kept similar. Total plasma cholesterol (TC) decreased significantly by approximately 7.7% and low-density-lipoprotein cholesterol (LDL-C) by 14.4% on the MUFA diet, whereas on the CHO diet no significant change in cholesterol concentrations occurred, in contrast to that predicted by the equations of Keys and Hegsted. Concentrations of high-density-lipoprotein cholesterol (HDL-C) did not change significantly on either diet. On the MUFA diet there was a significantly lower proneness to peroxidation of plasma and LDL lipids and less extensive metabolism of conditioned LDL by peritoneal macrophages. We conclude that dietary MUFAs lower TC and LDL-C concentrations, independently of other dietary Fatty Acids and in addition may reduce the susceptibility of LDL to oxidative stress.

  • effects of diets rich in Monounsaturated Fatty Acids on plasma lipoproteins the jerusalem nutrition study ii Monounsaturated Fatty Acids vs carbohydrates
    The American Journal of Clinical Nutrition, 1992
    Co-Authors: Elliot M. Berry, Shlomo Eisenberg, Yechiel Friedlander, D. Harats, Y Norman, N A Kaufmann, Y Stein
    Abstract:

    Seventeen male Yeshiva students were randomly allocated to a crossover study with two 12-wk dietary periods of Monounsaturated Fatty Acids (MUFAs) vs a carbohydrate (CHO)-rich diet while concentrations of saturated (SFAs) and polyunsaturated (PUFAs) Fatty Acids were kept similar. Total plasma cholesterol (TC) decreased significantly by approximately 7.7% and low-density-lipoprotein cholesterol (LDL-C) by 14.4% on the MUFA diet, whereas on the CHO diet no significant change in cholesterol concentrations occurred, in contrast to that predicted by the equations of Keys and Hegsted. Concentrations of high-density-lipoprotein cholesterol (HDL-C) did not change significantly on either diet. On the MUFA diet there was a significantly lower proneness to peroxidation of plasma and LDL lipids and less extensive metabolism of conditioned LDL by peritoneal macrophages. We conclude that dietary MUFAs lower TC and LDL-C concentrations, independently of other dietary Fatty Acids and in addition may reduce the susceptibility of LDL to oxidative stress.

Jorge Ruiz - One of the best experts on this subject based on the ideXlab platform.

  • volatile compounds of fresh and dry cured loin as affected by dietary conjugated linoleic acid and Monounsaturated Fatty Acids
    Meat Science, 2009
    Co-Authors: Diana Martin, Elena Muriel, Teresa Antequera, Trinidad Perezpalacios, Jorge Ruiz
    Abstract:

    Abstract Three levels (0%, 1% and 2%) of an enriched conjugated linoleic acid oil (CLA) were combined with two levels of Monounsaturated Fatty Acids (MUFA) (low (19%) average and high (39%) average) for pig feeding. The profile of volatile compounds of fresh and dry-cured loin as affected by dietary CLA, MUFA and CLA × MUFA interaction was studied by headspace-solid phase microextraction coupled to gas chromatography–mass spectrometry. A total of 27 and 69 compounds were identified in fresh loin and dry-cured loin, respectively. Identified compounds were alcohols, aldehydes, aliphatic hydrocarbons, aromatic hydrocarbons, esters, furans, ketones, nitrogen compounds, sulphur compounds and terpenes. No qualitative differences in volatile compounds caused by the assayed treatments were found neither in fresh loin nor in dry-cured loin. Dietary CLA, MUFA and their interaction did not affect the level of most detected volatiles. Nevertheless, in fresh loin, the level of heptanal significantly increased due to dietary CLA ( p  = 0.001) and the area units (AU) for ethyl benzene and 1,3-dimethyl benzene increased at 1% CLA ( p p  = 0.016, 0.024 and 0.019, respectively).

  • oxidative changes of fresh loin from pig caused by dietary conjugated linoleic acid and Monounsaturated Fatty Acids during refrigerated storage
    Food Chemistry, 2008
    Co-Authors: Diana Martin, Elena Muriel, Teresa Antequera, A I Andres, Jorge Ruiz
    Abstract:

    Three levels (0%, 1% and 2%) of a conjugated linoleic acid enriched oil (CLA) were combined with two levels of Monounsaturated Fatty Acids (MUFA) (19% and 39% average) for pig feeding. Changes in instrumental colour, lipid oxidation (thiobarbituric acid reactive substances, TBARS) and volatile profile of fresh loin chops, as affected by dietary CLA, MUFA and CLA × MUFA, were studied throughout 7 days of refrigerated storage. Lightness (L∗) evolution was conditioned by dietary CLA, whereas changes in redness (a∗) and yellowness (b∗) were unaffected by dietary supplements. Dietary CLA at 2% led to higher TBARS values of loin chops at day 7 of refrigerated storage (p < 0.05), while MUFA supplementation and CLA × MUFA interaction did not affect lipid oxidation. Dietary CLA, MUFA or CLA × MUFA did not affect most volatile compounds of loin chops after 7 days of storage.

  • effect of dietary conjugated linoleic acid and Monounsaturated Fatty Acids on productive carcass and meat quality traits of pigs
    Livestock Science, 2008
    Co-Authors: Diana Martin, Elena Muriel, Elena Gonzalez, Javier Viguera, Jorge Ruiz
    Abstract:

    Abstract Three levels (0, 1 and 2%) of conjugated linoleic acid (CLA) were combined with two levels (low and high) of Monounsaturated Fatty Acids (MUFA) for pig feeding. Productive, carcass and meat quality traits were studied. Large White ♂ × Landrace × Large White ♀ gilts (n = 288) weighting 70 kg were randomly allotted to 6 different feeding treatments and fed to a final average weight of 107 kg. Loins were taken from 48 animals (8 animals randomly selected from each treatment). No differences due to dietary CLA, MUFA or CLA × MUFA interaction were found on average daily gain, average daily consumption, feed conversion ratio, carcass yield, backfat thickness, loin weight, loin pH and loin colour. A significant increase in intramuscular fat content (p = 0.010) and in saturated Fatty Acids (SFA) (p

  • effects of feeding elevated concentrations of Monounsaturated Fatty Acids and vitamin e to swine on characteristics of dry cured hams
    Meat Science, 2003
    Co-Authors: B Isabel, C J Lopezbote, Lorenzo De La Hoz, Marisa Timon, Carmen Garcia, Jorge Ruiz
    Abstract:

    Thirty Large White×Great York gilts were fed six experimental diets containing three levels of poly and Monounsaturated Fatty Acids. Within each dietary fat treatment, one group was fed a basal level of vitamin E (20 mg α-tocopheryl acetate/kg diet) and the other group received a supplemented level (200 mg α-tocopheryl acetate/kg diet). Concentration of α-tocopherol was significantly higher in hams from pigs fed supplemented dietary levels of vitamin E (P<0.0001), but no significant effect of dietary fat was observed. Dietary vitamin E supplementation reduced the concentration of thiobarbituric acid reactive substances after 9 days storage of sliced samples (P<0.0001), while dietary fat source showed no significant effect. Significantly lower oxidation was observed in ham homogenates from pigs fed higher concentrations of Monounsaturated Fatty Acids after 120 min of incubation under pro-oxidant conditions (P=0.013). No effect of dietary treatment was observed in ham volatile aldehyde profile. No significant effect of dietary vitamin E was observed on surface redness during storage, but a significant effect was observed for luminosity after 7 days of storage (P=0.033). Hams from pigs fed diets enriched in Monounsaturated Fatty acid showed higher ‘a’ values (P=0.040) in stored sliced samples. Sensory evaluation revealed a significant effect of dietary vitamin E on redness of ham slices (P<0.001). Dietary supplementation with vitamin E also produced a significantly higher odour and flavour intensity (P=0.006 and P=0.01 respectively). Dry cured ham samples from pigs fed higher amounts of Monounsaturated Fatty Acids showed a significantly higher consistency fat than those from pigs fed polyunsaturated Fatty Acids.

  • Effects of feeding elevated concentrations of Monounsaturated Fatty Acids and vitamin E to swine on characteristics of dry cured hams
    Meat Science, 2003
    Co-Authors: B Isabel, Lorenzo De La Hoz, Marisa Timon, Carmen Garcia, Clemente J. Lopez-bote, Jorge Ruiz
    Abstract:

    Thirty Large White×Great York gilts were fed six experimental diets containing three levels of poly and Monounsaturated Fatty Acids. Within each dietary fat treatment, one group was fed a basal level of vitamin E (20 mg α-tocopheryl acetate/kg diet) and the other group received a supplemented level (200 mg α-tocopheryl acetate/kg diet). Concentration of α-tocopherol was significantly higher in hams from pigs fed supplemented dietary levels of vitamin E (P