High-Fat High-Saturated Diet / Frederic Capel.

Format:

Book

Author/Creator:

Capel, Frederic, author.

Language:

English

Subjects (All):

Diet in disease.

Physical Description:

1 online resource (284 pages)

Place of Publication:

Basel : MDPI - Multidisciplinary Digital Publishing Institute, 2022.

Summary:

Dietary fat quality is a crucial determinant of several physiological, biochemical and molecular processes in the body, tissues and cells. As a source of energy, Fatty Acids (FA) are mainly stored in fat cells and within lipid droplets (LD) in oxidative and steroidogenic tissues, but significant amounts are also found in cell membranes where their structural role is crucial for membrane protein functions and the control of cellular functions. Differential effects have been identified between different types FA on inflammatory and metabolic diseases during obesity or in response to physical exercise and chronic diseases. The most recent dietary guidelines advise that lipids should represent 35% of the daily energy intake in order to prevent deleterious effects of high glycaemic index carbohydrates and deficiency in essential fatty acids. Hence, the prevalence of obesity could rise dramatically despite a fall in total fat intake. Advice is more focused on the improvement of the quality of fat than on the reduction of total fat intake. Dietary fat sources provide a mixture of saturated FA (SFA), monounsaturated FA (MUFA) and polyunsaturated FA (PUFA). Most institutional dietary guidelines claim that the consumption of SFA should be limited to the expense of MUFA and PUFA as a nutritional strategy for the prevention of chronic diseases. The role of dietary SFA and MUFA in cardiometabolic risk remains controversial in the scientific community. This special issue was proposed to publish articles that bring new elements into the topic by collecting recent advances for students and professionals involved in lipid and health.

Contents:

About the Editor

Preface to "High-Fat High-Saturated Diet"

Short-Term Caloric Restriction Attenuates Obesity-Induced Pro-inflammatory Response in Male Rhesus Macaques

The Role of High Fat Diets and Liver Peptidase Activity in the Development of Obesity and Insulin Resistance in Wistar Rats

The Effect of a High-Fat Diet on the Fatty Acid Composition in the Hearts of Mice

Interplay of Dietary Fatty Acids and Cholesterol Impacts Brain Mitochondria and Insulin Action

Lipotoxic Injury Differentially Regulates Brain Microvascular Gene Expression in Male Mice

Obese Adipose Tissue Secretion Induces Inflammation in Preadipocytes: Role of Toll-Like Receptor-4

Beneficial Role of Replacing Dietary Saturated Fatty Acids with Polyunsaturated Fatty Acids in the Prevention of Sarcopenia: Findings from the NU-AGE Cohort

High Fat Rodent Models of Type 2 Diabetes: From Rodent to Human

An Integrated Analysis of miRNA and Gene Expression Changes in Response to an Obesogenic Diet to Explore the Impact of Transgenerational Supplementation with Omega 3 Fatty Acids

Intermittent Fasting Ameliorated High-Fat Diet-Induced Memory Impairment in Rats via Reducing Oxidative Stress and Glial Fibrillary Acidic Protein Expression in Brain

Effects of Three-Month Feeding High Fat Diets with Different Fatty Acid Composition on Myocardial Proteome in Mice

Differential Deleterious Impact of Highly Saturated Versus Monounsaturated Fat Intake on Vascular Function, Structure, and Mechanics in Mice

Soluble Fiber Inulin Consumption Limits Alterations of the Gut Microbiota and Hepatic Fatty Acid Metabolism Caused by High-Fat Diet

Effects of Three-Month Administration of High-Saturated Fat Diet and High-Polyunsaturated Fat Diets with Different Linoleic Acid (LA, C18:2n-6) to α-Linolenic Acid (ALA, C18:3n-3) Ratio on the Mouse Liver Proteome.

Notes:

Description based on online resource; title from PDF title page (MDPI - Multidisciplinary Digital Publishing Institute, viewed July 3, 2023).