By Dr. Mercola In all likelihood your doctor and nearly every public health authority has told you to stay away from saturated fats, warning you it will raise your LDL cholesterol and clog your arteries, putting you at increased risk for heart disease. The 2015 USDA dietary guidelines also still advise limiting saturated fats to a maximum of 10 percent of your daily calories, warning of similar...

Some, but not all, fats are obesogenic. The aim of the present studies was to investigate the effects of changing type and amount of dietary fats on energy balance, fat deposition, leptin, and leptin-related neural peptides: leptin receptor, neuropeptide Y (NPY), agouti-related peptide (AgRP), and proopiomelanocortin (POMC), in C57Bl/6J mice. One week of feeding with a highly saturated fat diet...

Impact of replacing dietary saturated with unsaturated fats on the expression genes related to cholesterol metabolism in peripheral blood mononuclear cells: Findings from RISSCI-1 study - Volume 80 Issue OCE5

Fats and oils are chemically diverse group of compounds, which have the highest energy density among all macro nutrients. Besides having high caloric values, they are major sources of essential fatty acids (Ω-3 and Ω-6), fat soluble vitamins (A, D, E and K) and lecithin. Moreover, supplementation of fats and oils to poultry rations increases the metabolizable energy of the total ration, the cal...

Interesterification is a process used to amend the physico-chemical characteristics of oils and fats. There are numerous frightful health problems are associated with trans fats due to this the food industry has been effectively perfecting another 'man-made' replacement to ensure that sales and profits of company are remained at a high level. This new solution is called interesterification, a t...

BACKGROUND Few studies have investigated the effects of dietary fats on the development of Alzheimer disease. We examined the associations between intake of specific types of fat and incident Alzheimer disease in a biracial community study. METHODS We performed clinical evaluations on a stratified random sample of 815 community residents aged 65 years and older who were unaffected by Alzheime...

As obesity and being overweight continue to increase in the United States, public concern is growing about the quality of American diets. We compare the changes in nutrients contributed by major food groups in the periods 1953-1980 and 1981-2008 and find that there is reduced cholesterol intake and increased calcium intake, but the levels of food energy and total fats increase substantially. To...

Three "saturated" fats of vegetable origin were fed to different groups of rabbits for periods up to 1 year. Cocoa butter and a hydrogenated vegetable oil shortening produced no hypercholesterolemia. Coconut oil feeding increased the serum cholesterol concentrations for 4 months, but a decline to baseline values occurred after 6 months. No gross atherosclerosis occurred in any animal fed coconu...

Fatty acids are chains of carbons that end in an acid group, or carboxyl group as it is referred to in biochemistry. Fatty acids vary in the length of the fatty acid chain and the number of double bonds. It is common to abbreviate fatty acids by listing the number of carbons in the chain:number of double bonds (Table 1). An example of a common fatty acid is stearic acid with 18 carbons and no d...

Nutritional medical treatment is the first step to achieve adequate glycemic control and prevent diabetic complications. Lifestyle changes include moderate weight loss (7%) and regular physical activity (150 min/week). The appropriate diet composition is < 30% total fat, < 10% saturated fats, > 15 g/1000 kcal fiber, half soluble, 45-60% of carbohydrates with amoderate intake of sugar (50 g/day)...