Small changes in lipogenic enzyme activity induced by dietary fats of different composition may, over the long term, have significant impact on the development of obesity. We have investigated the effect of high fat diets (45% of calories as fat) on abundance of mRNA encoding fatty acid synthetase (FAS) and glycerophosphate dehydrogenase (GPDH) in male Sprague-Dawley rats. When caloric intake w...

BACKGROUND Patients with cardiovascular system diseases having their origin in arteriosclerosis require special dietetic treatment. Among many nutritional components, fats in the diet (both their quantity and quality) play a very important role in primary and secondary prevention of these diseases. OBJECTIVES The aim of the study was the estimation of total fats participation (saturated fatty...

BACKGROUND The lack of association found in several cohort studies between dietary saturated fat and coronary heart disease (CHD) risk has renewed debate over the link between dietary fats and CHD. METHODS AND FINDINGS We assessed the relationship between plasma phospholipid fatty acid (PFA) concentration and incident CHD using a nested case control design within a prospective study (EPIC-Nor...

BACKGROUND Alzheimer's disease (AD) is a progressive neurodegenerative disorder that primarily strikes the elderly. Studies in both humans and animal models have linked the consumption of cholesterol and saturated fats with amyloid-beta (Abeta) deposition and development of AD. Yet, these studies did not examine high fat diets in combination with reduced carbohydrate intake. Here we tested the ...

The major oils currently used for deep-frying in Australia are palmolein and tallow. Ninety thousand tonnes of palmolein are imported into Australia annually for this purpose while an exportable surplus of thirty thousand tonnes of crude canola oil exists. The current composition of canola oil is not suitable for deep-frying, as it is unstable due to a high content of unsaturated fats. Palmolei...

introduction: cholesterol and fatty acids are two important components of the lipids. various fatty acids have different effects on plasma lipoproteins. consumption of saturated fatty acids tends to increase total plasma and ldl cholesterol levels. while  polyunsaturated fatty acids reduce both ldl and hdl cholesterol, edible oil rich in monounsaturated fatty acid (mufa) however, tend to lower ...