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Ronald M. Krauss - One of the best experts on this subject based on the ideXlab platform.
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public health guidelines should recommend reducing Saturated Fat consumption as much as possible yes
The American Journal of Clinical Nutrition, 2020Co-Authors: Penny M Krisetherton, Ronald M. KraussAbstract:Based on decades of research, there is strong evidence that supports ongoing dietary recommendations to decrease intakes of SFAs and, more recently, to replace SFAs with unSaturated Fat, including PUFAs and MUFAs. Epidemiologic research has shown that replacement of SFAs with unSaturated Fat, but not refined carbohydrate and added sugars, is associated with a reduction in coronary heart disease events and death. There is much evidence from controlled clinical studies demonstrating that SFAs increase LDL cholesterol, a major causal factor in the development of cardiovascular disease. When each (nonprotein) dietary macronutrient isocalorically replaces SFA, the greatest LDL-cholesterol-lowering effect is seen with PUFA, followed by MUFA, and then total carbohydrate. New research on full-Fat dairy products high in Saturated Fat, particularly fermented dairy foods, demonstrates some benefits for cardiometabolic diseases. However, compared with food sources of unSaturated Fats, full-Fat dairy products increase LDL cholesterol. Thus, current dietary recommendations to decrease SFA and replace it with unSaturated Fat should continue to the basis for healthy food-based dietary patterns.
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Impact of Individual Traits, Saturated Fat, and Protein Source on the Gut Microbiome.
mBio, 2018Co-Authors: Jennifer M. Lang, Ronald M. Krauss, Calvin Pan, Rita M. Cantor, W.h. Wilson Tang, Jose C. Garcia-garcia, Ira Kurtz, Stanley L. Hazen, Nathalie Bergeron, Aldons J. LusisAbstract:Interindividual variation in the composition of the human gut microbiome was examined in relation to demographic and anthropometric traits, and to changes in dietary Saturated Fat intake and protein source. One hundred nine healthy men and women aged 21 to 65, with BMIs of 18 to 36, were randomized, after a two-week baseline diet, to high (15% total energy [E])- or low (7%E)-Saturated-Fat groups and randomly received three diets (four weeks each) in which the protein source (25%E) was mainly red meat (beef, pork) (12%E), white meat (chicken, turkey) (12%E), and nonmeat sources (nuts, beans, soy) (16%E). Taxonomic characterization using 16S ribosomal DNA was performed on fecal samples collected at each diet completion. Interindividual differences in age, body Fat (%), height, ethnicity, sex, and alpha diversity (Shannon) were all significant factors, and most samples clustered by participant in the PCoA ordination. The dietary interventions did not significantly alter the overall microbiome community in ordination space, but there was an effect on taxon abundance levels. Saturated Fat had a greater effect than protein source on taxon differential abundance, but protein source had a significant effect once the Fat influence was removed. Higher alpha diversity predicted lower beta diversity between the experimental and baseline diets, indicating greater resistance to change in people with higher microbiome diversity. Our results suggest that interindividual differences outweighed the influence of these specific dietary changes on the microbiome and that moderate changes in Saturated Fat level and protein source correspond to modest changes in the microbiome.IMPORTANCE The microbiome has proven to influence health and disease, but how combinations of external factors affect the microbiome is relatively unknown. Diet can cause changes, but this is usually achieved by altering macronutrient ratios and has not focused on dietary protein source or Saturated Fat intake levels. In addition, each individual's unique microbiome profile can be an important factor during studies, and it has even been shown to affect therapeutic outcomes. We show here that the effects of individual differences outweighed the effect of experimental diets and that protein source is less influential than Saturated Fat level. This suggests that Fat and protein composition, separate from macronutrient ratio and carbohydrate composition, is an important consideration in dietary studies.
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effects of a very high Saturated Fat diet on ldl particles in adults with atherogenic dyslipidemia a randomized controlled trial
PLOS ONE, 2017Co-Authors: Sally Chiu, Paul T Williams, Ronald M. KraussAbstract:Previous studies have shown that increases in LDL-cholesterol resulting from substitution of dietary Saturated Fat for carbohydrate or unSaturated Fat are due primarily to increases in large cholesterol-enriched LDL, with minimal changes in small, dense LDL particles and apolipoprotein B. However, individuals can differ by their LDL particle distribution, and it is possible that this may influence LDL subclass response.The objective of this study was to test whether the reported effects of Saturated Fat apply to individuals with atherogenic dyslipidemia as characterized by a preponderance of small LDL particles (LDL phenotype B).Fifty-three phenotype B men and postmenopausal women consumed a baseline diet (55%E carbohydrate, 15%E protein, 30%E Fat, 8%E Saturated Fat) for 3 weeks, after which they were randomized to either a moderate carbohydrate, very high Saturated Fat diet (HSF; 39%E carbohydrate, 25%E protein, 36%E Fat, 18%E Saturated Fat) or low Saturated Fat diet (LSF; 37%E carbohydrate, 25%E protein, 37%E Fat, 9%E Saturated Fat) for 3 weeks.Compared to the LSF diet, consumption of the HSF diet resulted in significantly greater increases from baseline (% change; 95% CI) in plasma concentrations of apolipoprotein B (HSF vs. LSF: 9.5; 3.6 to 15.7 vs. -6.8; -11.7 to -1.76; p = 0.0003) and medium (8.8; -1.3 to 20.0 vs. -7.3; -15.7 to 2.0; p = 0.03), small (6.1; -10.3 to 25.6 vs. -20.8; -32.8 to -6.7; p = 0.02), and total LDL (3.6; -3.2 to 11.0 vs. -7.9; -13.9 to -1.5; p = 0.03) particles, with no differences in change of large and very small LDL concentrations. As expected, total-cholesterol (11.0; 6.5 to 15.7 vs. -5.7; -9.4 to -1.8; p<0.0001) and LDL-cholesterol (16.7; 7.9 to 26.2 vs. -8.7; -15.4 to -1.4; p = 0.0001) also increased with increased Saturated Fat intake.Because medium and small LDL particles are more highly associated with cardiovascular disease than are larger LDL, the present results suggest that very high Saturated Fat intake may increase cardiovascular disease risk in phenotype B individuals. This trial was registered at clinicaltrials.gov (NCT00895141).Clinicaltrials.gov NCT00895141.
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meta analysis of prospective cohort studies evaluating the association of Saturated Fat with cardiovascular disease
The American Journal of Clinical Nutrition, 2010Co-Authors: Patty W Siritarino, Qi Sun, Ronald M. KraussAbstract:Background: A reduction in dietary Saturated Fat has generally been thought to improve cardiovascular health. Objective: The objective of this meta-analysis was to summarize the evidence related to the association of dietary Saturated Fat with risk of coronary heart disease (CHD), stroke, and cardiovascular disease (CVD; CHD inclusive of stroke) in prospective epidemiologic studies. Design: Twenty-one studies identified by searching MEDLINE and EMBASE databases and secondary referencing qualified for inclusion in this study. A random-effects model was used to derive composite relative risk estimates for CHD, stroke, and CVD. Results: During 5‐23 y of follow-up of 347,747 subjects, 11,006 developed CHD or stroke. Intake of Saturated Fat was not associated with an increased risk of CHD, stroke, or CVD. The pooled relative risk estimates that compared extreme quantiles of Saturated Fat intake were 1.07 (95% CI: 0.96, 1.19; P = 0.22) for CHD, 0.81 (95% CI: 0.62, 1.05; P = 0.11) for stroke, and 1.00 (95% CI: 0.89, 1.11; P = 0.95) for CVD. Consideration of age, sex, and study quality did not change the results. Conclusions: A meta-analysis of prospective epidemiologic studies showed that there is no significant evidence for concluding that dietary Saturated Fat is associated with an increased risk of CHD or CVD. More data are needed to elucidate whether CVD risks are likely to be influenced by the specific nutrients used to replace Saturated Fat. Am J Clin Nutr 2010;91:535‐46.
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Saturated Fat, carbohydrate, and cardiovascular disease.
The American journal of clinical nutrition, 2010Co-Authors: Patty W Siri-tarino, Frank B Hu, Qi Sun, Ronald M. KraussAbstract:A focus of dietary recommendations for cardiovascular disease (CVD) prevention and treatment has been a reduction in Saturated Fat intake, primarily as a means of lowering LDL-cholesterol concentrations. However, the evidence that supports a reduction in Saturated Fat intake must be evaluated in the context of replacement by other macronutrients. Clinical trials that replaced Saturated Fat with polyunSaturated Fat have generally shown a reduction in CVD events, although several studies showed no effects. An independent association of Saturated Fat intake with CVD risk has not been consistently shown in prospective epidemiologic studies, although some have provided evidence of an increased risk in young individuals and in women. Replacement of Saturated Fat by polyunSaturated or monounSaturated Fat lowers both LDL and HDL cholesterol. However, replacement with a higher carbohydrate intake, particularly refined carbohydrate, can exacerbate the atherogenic dyslipidemia associated with insulin resistance and obesity that includes increased triglycerides, small LDL particles, and reduced HDL cholesterol. In summary, although substitution of dietary polyunSaturated Fat for Saturated Fat has been shown to lower CVD risk, there are few epidemiologic or clinical trial data to support a benefit of replacing Saturated Fat with carbohydrate. Furthermore, particularly given the differential effects of dietary Saturated Fats and carbohydrates on concentrations of larger and smaller LDL particles, respectively, dietary efforts to improve the increasing burden of CVD risk associated with atherogenic dyslipidemia should primarily emphasize the limitation of refined carbohydrate intakes and a reduction in excess adiposity.
Johannes Brug - One of the best experts on this subject based on the ideXlab platform.
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replacing foods high in Saturated Fat by low Saturated Fat alternatives a computer simulation of the potential effects on reduction of Saturated Fat consumption
British Journal of Nutrition, 2009Co-Authors: B A Schickenberg, Patricia Van Assema, Johannes Brug, Janneke Verkaikkloosterman, Marga C Ocke, Nanne K De VriesAbstract:This simulation study aimed to assess the change in Saturated Fat intake achieved by replacing one to three of the products contributing most to individual Saturated Fat intake by alternative products low in Saturated Fat. Food consumption data of 750 participants (aged 19-30 years) from a recent Dutch food consumption survey were used. For each participant, the three products (from different product groups) that contributed most to their Saturated Fat intake were ranked in order of diminishing contribution. These products were sequentially replaced by lower Saturated Fat alternatives that were available in Dutch supermarkets. Mean percentage energy (en%) from Saturated Fat and energy intake in kJ per d were calculated before and after each of the three replacements. Dutch cheese, meat (for dinner) and milk were the main contributors to Saturated Fat intake for most participants. Starting at a mean en% from Saturated Fat of 12.4, the three replacements together resulted in a mean reduction of 4.9 en% from Saturated Fat. The percentage of participants meeting the recommendation for Saturated Fat ( < 10 en%) increased from 23.3 % to 86.0 %. We conclude that the replacement of relatively few important high-Saturated Fat products by available lower-Saturated Fat alternatives can significantly reduce Saturated Fat intake and increase the proportion of individuals complying with recommended intake levels.
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replacing foods high in Saturated Fat by low Saturated Fat alternatives a computer simulation of the potential effects on reduction of Saturated Fat consumption
British Journal of Nutrition, 2009Co-Authors: B A Schickenberg, Johannes Brug, Janneke Verkaikkloosterman, Marga C Ocke, Patricia Van Assema, Nanne K De VriesAbstract:10 en%) increased from 23.3 % to 86.0 %. We conclude that the replacement of relatively few important high-Saturated Fat products by available lower-Saturated Fat alternatives can significantly reduce Saturated Fat intake and increase the proportion of individuals complying with recommended intake levels
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Saturated Fat consumption and the theory of planned behaviour exploring additive and interactive effects of habit strength
Appetite, 2008Co-Authors: Gertjan De Bruijn, Johannes Brug, Willemieke Kroeze, Anke OenemaAbstract:The additive and interactive effects of habit strength in the explanation of Saturated Fat intake were explored within the framework of the Theory of Planned Behaviour (TPB). Cross-sectional data were gathered in a Dutch adult sample (n = 764) using self-administered questionnaires and analyzed using hierarchical regression analyses and simple slope analyses. Results showed that habit strength was a significant correlate of Fat intake (β = −0.11) and significantly increased the amount of explained variance in Fat intake (R2-change = 0.01). Furthermore, based on a significant interaction effect (β = 0.11), simple slope analyses revealed that intention was a significant correlate of Fat intake for low levels (β = −0.29) and medium levels (β = −0.19) of habit strength, but a weaker and non-significant correlate for high levels (β = −0.07) of habit strength. Higher habit strength may thus make limiting Fat intake a non-intentional behaviour. Implications for information and motivation-based interventions are discussed.
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training dietitians in basic motivational interviewing skills results in changes in their counseling style and in lower Saturated Fat intakes in their patients
Journal of Nutrition Education and Behavior, 2007Co-Authors: Johannes Brug, Femke Spikmans, Cora Aartsen, Boudewijn Breedveld, Rik Bes, Isabel FereiraAbstract:Objective: To test if basic training for dietitians in motivational interviewing (MI) resulted in changes in dietitians' counseling style and improvements in their patients' diet and risk parameters. Design: A randomized controlled trial. Setting: 9 home-care organizations in the Netherlands. Participants: 37 dietitians, 209 baseline patients, and 142 follow-up diabetes patients. Intervention: Dietitians were randomly allocated to receive basic training in motivational interviewing (MI dietitians, n=18) or not (control dietitians, n=19). Main Outcome Measures: Counseling style of dietitians; total self-reported Saturated Fat, fruit, and vegetable intake, measured body mass index (BMI), waist circumference, and glycated hemoglobin (Hemoglobin A1c, HbA1c) of patients. Analysis: Analyses of variance and multiple linear regression analyses. Alpha = .05. Results: MI dietitians were significantly more empathetic, more often showed reflection during consultations, and were more likely than control dietitians to let their patients talk for the majority of the consultation. Patients of MI dietitians had significantly lower Saturated Fat intake levels at posttest compared to patients of control dietitians. No effects on HbA1c, BMI, and waist circumference were found. Conclusions and Implications: Basic training in MI changed the dietitians' counseling style and resulted in lower Saturated Fat intakes in their patients.
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the relative validity of a short dutch questionnaire as a means to categorize adults and adolescents to total and Saturated Fat intake
Journal of Human Nutrition and Dietetics, 2001Co-Authors: P T Van Assema, Johannes Brug, Gaby Ronda, I H M SteenhuisAbstract:The relative validity of a short Dutch questionnaire as a means to categorize adults and adolescents to total and Saturated Fat intake. van Assema P, Brug J, Ronda G, Steenhuis I. Department of Health Education and Promotion, Maastricht University, PO Box 616, 6200 MD Maastricht, The Netherlands. p.vanassema@GVO.unimaas.nl BACKGROUND: To assess the relative validity of a short food frequency questionnaire, the Fat list, to be used in (the evaluation of) nutrition education programmes. METHODS: Forty-five adults and 50 adolescents (12-18 years old) completed the Fat list at home, and subsequently kept diet records for seven subsequent days. RESULTS: Pearson correlations of about 0.7 for adults and 0.6 for adolescents were observed between Fat scores derived from the Fat list and total and Saturated Fat intake in grams estimated by the 7-day diet records. Correlations varied among subpopulations based on sex, age, education, household size and responsibility for cooking and shopping. Lower correlations were especially found for female adolescents and older adolescents (16-18 years old). Pearson correlations between the Fat list and percentages energy from Fat were low for both adults and adolescents. Gross misclassification, defined as disagreement between the two Fat consumption assessments beyond an adjacent tertile, was less than 6% for all but the female adolescents. CONCLUSIONS: The Fat list can be used in adult and male adolescent populations to classify subjects in broad categories of total and Saturated Fat intake in grams and to assess differences in absolute and Saturated Fat intake between groups as a result of nutrition education programmes
Alice H Lichtenstein - One of the best experts on this subject based on the ideXlab platform.
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sodium Saturated Fat and trans Fat content per 1 000 kilocalories temporal trends in fast food restaurants united states 2000 2013
Preventing Chronic Disease, 2014Co-Authors: Lorien E Urban, Susan B Roberts, Jamie L Fierstein, Christine E Gary, Alice H LichtensteinAbstract:Introduction Intakes of sodium, Saturated Fat, and trans Fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is foods prepared outside the home, particularly from fast-food restaurants. Methods We analyzed the nutrient content of frequently ordered items from 3 US national fast-food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, Saturated Fat, and trans Fat content for these items from 2000 through 2013. The amount of each nutrient per 1,000 kcal was calculated to determine whether there were trends in product reformulation. Results Sodium content per 1,000 kcal differed widely among the 3 chains by food item, precluding generalizations across chains. During the 14-year period, sodium content per 1,000 kcal for large French fries remained high for all 3 chains, although the range narrowed from 316-2,000 mg per 1,000 kcal in 2000 to 700-1,420 mg per 1,000 kcal in 2013. Among the items assessed, cheeseburgers were the main contributor of Saturated Fat, and there was little change in content per 1,000 kcal for this item during the 14-year period. In contrast, there was a sharp decline in Saturated and trans Fat content of large French fries per 1,000 kcal. Post-2009, the major contributor of trans Fat per 1,000 kcal was cheeseburgers; trans Fat content of this item remained stable during the 14-year period. Conclusion With the exception of French fries, little evidence was found during the 14-year period of product reformulation by restaurants to become more consistent with dietary guidance to reduce intakes of sodium and Saturated Fat.
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temporal trends in fast food restaurant energy sodium Saturated Fat and trans Fat content united states 1996 2013
Preventing Chronic Disease, 2014Co-Authors: Lorien E Urban, Susan B Roberts, Jamie L Fierstein, Christine E Gary, Alice H LichtensteinAbstract:Introduction Excess intakes of energy, sodium, Saturated Fat, and trans Fat are associated with increased risk for cardiometabolic syndrome. Trends in fast-food restaurant portion sizes can inform policy decisions. We examined the variability of popular food items in 3 fast-food restaurants in the United States by portion size during the past 18 years.
Peter Clifton - One of the best experts on this subject based on the ideXlab platform.
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comparison of isocaloric very low carbohydrate high Saturated Fat and high carbohydrate low Saturated Fat diets on body composition and cardiovascular risk
Nutrition & Metabolism, 2006Co-Authors: Manny Noakes, Paul R Foster, Jennifer B Keogh, Anthony P James, John C L Mamo, Peter CliftonAbstract:It is speculated that high Saturated Fat very low carbohydrate diets (VLCARB) have adverse effects on cardiovascular risk but evidence for this in controlled studies is lacking. The objective of this study was to compare, under isocaloric conditions, the effects of a VLCARB to 2 low Saturated Fat high carbohydrate diets on body composition and cardiovascular risk. Eighty three subjects, 48 ± 8 y, total cholesterol 5.9 ± 1.0 mmol/L, BMI 33 ± 3 kg/m2 were randomly allocated to one of 3 isocaloric weight loss diets (6 MJ) for 8 weeks and on the same diets in energy balance for 4 weeks: Very Low Fat (VLF) (CHO:Fat:Protein; %SF = 70:10:20; 3%), High UnSaturated Fat (HUF) = (50:30:20; 6%), VLCARB (4:61:35; 20%) Percent Fat mass loss was not different between diets VLCARB -4.5 ± 0.5, VLF-4.0 ± 0.5, HUF -4.4 ± 0.6 kg). Lean mass loss was 32-31% on VLCARB and VLF compared to HUF (21%) (P < 0.05). LDL-C increased significantly only on VLCARB by 7% (p < 0.001 compared with the other diets) but apoB was unchanged on this diet and HDL-C increased relative to the other 2 diets. Triacylglycerol was lowered by 0.73 ± 0.12 mmol/L on VLCARB compared to -0.15 ± 0.07 mmol/L on HUF and -0.06 ± 0.13 mmol/L on VLF (P < 0.001). Plasma homocysteine increased 6.6% only on VLCARB (P = 0.026). VLCARB lowered fasting insulin 33% compared to a 19% fall on HUF and no change on VLF (P < 0.001). The VLCARB meal also provoked significantly lower post prandial glucose and insulin responses than the VLF and HUF meals. All diets decreased fasting glucose, blood pressure and CRP (P < 0.05). Isocaloric VLCARB results in similar Fat loss than diets low in Saturated Fat, but are more effective in improving triacylglycerols, HDL-C, fasting and post prandial glucose and insulin concentrations. VLCARB may be useful in the short-term management of subjects with insulin resistance and hypertriacylglycerolemia.
Nanne K De Vries - One of the best experts on this subject based on the ideXlab platform.
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replacing foods high in Saturated Fat by low Saturated Fat alternatives a computer simulation of the potential effects on reduction of Saturated Fat consumption
British Journal of Nutrition, 2009Co-Authors: B A Schickenberg, Patricia Van Assema, Johannes Brug, Janneke Verkaikkloosterman, Marga C Ocke, Nanne K De VriesAbstract:This simulation study aimed to assess the change in Saturated Fat intake achieved by replacing one to three of the products contributing most to individual Saturated Fat intake by alternative products low in Saturated Fat. Food consumption data of 750 participants (aged 19-30 years) from a recent Dutch food consumption survey were used. For each participant, the three products (from different product groups) that contributed most to their Saturated Fat intake were ranked in order of diminishing contribution. These products were sequentially replaced by lower Saturated Fat alternatives that were available in Dutch supermarkets. Mean percentage energy (en%) from Saturated Fat and energy intake in kJ per d were calculated before and after each of the three replacements. Dutch cheese, meat (for dinner) and milk were the main contributors to Saturated Fat intake for most participants. Starting at a mean en% from Saturated Fat of 12.4, the three replacements together resulted in a mean reduction of 4.9 en% from Saturated Fat. The percentage of participants meeting the recommendation for Saturated Fat ( < 10 en%) increased from 23.3 % to 86.0 %. We conclude that the replacement of relatively few important high-Saturated Fat products by available lower-Saturated Fat alternatives can significantly reduce Saturated Fat intake and increase the proportion of individuals complying with recommended intake levels.
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replacing foods high in Saturated Fat by low Saturated Fat alternatives a computer simulation of the potential effects on reduction of Saturated Fat consumption
British Journal of Nutrition, 2009Co-Authors: B A Schickenberg, Johannes Brug, Janneke Verkaikkloosterman, Marga C Ocke, Patricia Van Assema, Nanne K De VriesAbstract:10 en%) increased from 23.3 % to 86.0 %. We conclude that the replacement of relatively few important high-Saturated Fat products by available lower-Saturated Fat alternatives can significantly reduce Saturated Fat intake and increase the proportion of individuals complying with recommended intake levels
