BACKGROUND High intakes of phytochemical-rich foods have beneficial effects on lipid profiles and cardiovascular disease (CVD). In this study, we assessed the association between the dietary phytochemical index (PI) and changes in lipid profile after 3-year follow-up among Iranian adults. METHODS This longitudinal study was conducted in 1983 subjects, aged 19-70 years, selected among particip...

Dietary lipids have been linked by both basic research and epidemiological evidence to the etiology of some cancers. It is yet unclear which lipid(s) may be active in the carcinogenic process, but one promising hypothesis concerns the interaction of cholesterol metabolites, considered a risk factor for colon cancer, and dietary fiber which may have a protective role. A multidisciplinary case co...

We examined the effect of dietary carnitine on variables of lipid metabolism in human infants. Normal male full-term infants were fed an isolated soy-protein-based formula with or without added carnitine from age 6-9 d to age 112 d. Growth and food intake were measured throughout the study. At ages 56 and 112 d serum concentrations of carnitine, free fatty acids, and triglycerides and urinary e...

The effect of the nature and form of supply of dietary lipids on larval development was investigated in European sea bass larvae, by considering the expression of several genes involved in morphogenesis. Fish were fed from 7 to 37 d post-hatch with five isoproteic and isolipidic compound diets incorporating different levels of EPA and DHA provided by phospholipid or neutral lipid. Phospholipid ...

AIMS To investigate whether blood lipid response to dietary fat and fibre vary according to the apolipoprotein E (APOE) gene locus. METHODS AND RESULTS Regression analysis of intake of dietary fat and lipid fractions according to APOE gene loci was assessed by Pyrosequencing and validated with restriction fragment length polymorphism in 22 915 participants of the Norfolk arm of the European P...

Lipid oxidation in foods is one of the major degradative processes responsible for losses in food quality. The oxidation of unsaturated fatty acids results in significant generation of dietary advanced lipid oxidation endproducts (ALEs) which are in part cytotoxic and genotoxic compounds. The gastrointestinal tract is constantly exposed to dietary oxidized food compounds, after digestion a part...

Forty-eight, 27-week-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5 or 5.0% conjugated linoleic acid (CLA) for 12 weeks. At the end of the 12-week feeding trial, hens were slaughtered, and boneless, skinless breast and leg meats were separated from carcasses. Meats were ground through 9 and 3-mm plates, and patties were prepared. Patties prepared from each dietary treatment were...

The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and alpha-tocopheryl acetate (alpha-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resuIting from the com...

There is wide interindividual variation in the lipid and lipoprotein responses to dietary change, and the existence of consistent hypoand hyperresponders supports the hypothesis that responsiveness is related to genetic variation. Many studies have investigated the possibility that the heterogeneity in responsiveness to changes in dietary fat, cholesterol, and fiber intake is explained by varia...

Nine crossbred finishing barrows (body weight 94.4 ± 6.7 kg) randomly assigned to three dietary treatments were used to investigate the effects of dietary lysine on muscle growth related metabolic and signaling pathways. Muscle samples were collected from the longissimus dorsi of individual pigs after feeding the lysine-deficient (4.30 g/kg), lysine-adequate (7.10 g/kg), or lysine-excess (9.80 ...