Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-27T22:26:04.077Z Has data issue: false hasContentIssue false
  • English
  • Français

Achievement of dietary fatty acid intakes in long-term controlled intervention studies: approach and methodology

Published online by Cambridge University Press:  16 October 2007

MC Nydahl ,
RD Smith ,
CNM Kelly ,
BA Fielding  and
CM Williams
MC Nydahl
Affiliation:
Hugh Sinclair Unit of Human Nutrition, Department of Food Biosciences, University of Reading, Reading RG6 6AP, UK
RD Smith
Affiliation:
Hugh Sinclair Unit of Human Nutrition, Department of Food Biosciences, University of Reading, Reading RG6 6AP, UK
CNM Kelly
Affiliation:
Hugh Sinclair Unit of Human Nutrition, Department of Food Biosciences, University of Reading, Reading RG6 6AP, UK
BA Fielding
Affiliation:
Oxford Lipid Metabolism Group, Nuffield Department of Clinical Medicine, University of Oxford, Oxford OX2 6HE, UK
CM Williams*
Affiliation:
Hugh Sinclair Unit of Human Nutrition, Department of Food Biosciences, University of Reading, Reading RG6 6AP, UK
*
*Corresponding author: Email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Objectives:

To describe the calculations and approaches used to design experimental diets of differing saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) compositions for use in a long-term dietary intervention study, and to evaluate the degree to which the dietary targets were met.

Design, setting and subjects:

Fifty-one students living in a university hall of residence consumed a reference (SFA) diet for 8 weeks followed by either a moderate MUFA (MM) diet or a high MUFA (HM) diet for 16 weeks. The three diets were designed to differ only in their proportions of SFA and MUFA, while keeping total fat, polyunsaturated fatty acids (PUFA), trans-fatty acids, and the ratio of palmitic to stearic acid, and n – 6 to n – 3 PUFA, unchanged.

Results:

Using habitual diet records and a standardised database for food fatty acid compositions, a sequential process of theoretical fat substitutions enabled suitable fat sources for use in the three diets to be identified, and experimental margarines for baking, spreading and the manufacture of snack foods to be designed. The dietary intervention was largely successful in achieving the fatty acid targets of the three diets, although unintended differences between the original target and the analysed fatty acid composition of the experimental margarines resulted in a lower than anticipated MUFA intake on the HM diet, and a lower ratio of palmitic to stearic acid compared with the reference or MM diet.

Conclusions:

This study has revealed important theoretical considerations that should be taken into account when designing diets of specific fatty acid composition, as well as practical issues of implementation.

Keywords

Dietary interventionMethodologyFatty acids
Type
Research Article
Information
Public Health Nutrition , Volume 6 , Issue 1 , February 2003 , pp. 31 - 40
Copyright
Copyright © CABI Publishing 2003

References

1 Department of Health. Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects No. 46. London: HMSO, 1994.Google Scholar
2Pyorala, K, De Backer, G, Graham, L. Prevention of coronary heart disease in clinical practice, recommendations of the Task Force of the European Society of Cardiology, European Atherosclerosis Society and European Society of Hypertension. Eur. Heart J. 1994; 15: 1300–31.Google Scholar
3Mensink, RP, Katan, MB. Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials. Arteriosclerosis Thrombosis 1992; 12: 911–9.CrossRefGoogle ScholarPubMed
4Hegsted, DM, Ausmann, LM, Johnson, JA, Dallal, GE. Dietary fat and serum lipids: an evaluation of the experimental data. Am. J. Clin. Nutr. 1993; 57: 875–83.CrossRefGoogle ScholarPubMed
5Yu, S, Derr, J, Etherton, TD, Kris-Etherton, PM. Plasma cholesterol predictive equations demonstrate that stearic acid is neutral and monounsaturated fatty acids are hypocholesterolemic. Am. J. Clin. Nutr. 1995; 61: 1129–39.CrossRefGoogle ScholarPubMed
6Kris-Etherton, PM, Yu, S. Individual fatty acid effects on plasma lipids and lipoproteins: human studies. Am. J. Clin. Nutr. 1997; 65: 1628S–44S.CrossRefGoogle ScholarPubMed
7Berry, EM, Eisenberg, S, Haratz, D, Friedlander, Y, Norman, Y, Kaufmann, NA, et al. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins – the Jerusalem Nutrition Study; high MUFAs vs high PUFAs. Am. J. Clin. Nutr. 1991; 53: 899–907.CrossRefGoogle Scholar
8Aviram, M, Eias, K. Dietary olive oil reduces low-density lipoprotein uptake by macrophages and decreases the susceptibility of the lipoprotein to undergo lipid peroxidation. Ann. Nutr. Metab. 1993; 37: 75–84.CrossRefGoogle ScholarPubMed
9Roche, HM, Zampelas, A, Knapper, JME, Webb, D, Brooks, C, Jackson, KG, et al. The effect of chronic olive oil dietary intervention on acute postprandial triacylglycerol and factor VII metabolism. Am. J. Clin. Nutr. 1998; 68: 552–60.CrossRefGoogle Scholar
10Yaqoob, P, Knapper, JA, Webb, DH, Williams, CM, Newsholme, EA, Calder, PC. Effect of olive oil on immune function in middle aged men. Am. J. Clin. Nutr. 1998; 67: 129–35.CrossRefGoogle ScholarPubMed
11Kris-Etherton, PM, Dietschy, J. Design criteria for studies examining individual fatty acid effects on cardiovascular disease risk factors: human and animal studies. Am. J. Clin. Nutr. 1997; 65: 1590S–6S.CrossRefGoogle ScholarPubMed
12Becker, N, Illingworth, DR, Alaupovic, P, Connor, WE, Sundberg, EE. Effects of saturated, monounsaturated and n – 6 polyunsaturated fatty acids on plasma lipids, lipoproteins and apoproteins in humans. Am. J. Clin. Nutr. 1983; 37: 355–60.CrossRefGoogle Scholar
13Grundy, SM. Comparison of monounsaturated fatty acids and carbohydrates for lowering plasma cholesterol. N. Engl. J. Med. 1986; 314: 745–8.CrossRefGoogle ScholarPubMed
14Bonanome, A, Grundy, SM. Effect of dietary stearic acid on plasma cholesterol and lipoprotein on levels. N. Engl. J. Med. 1988; 318: 1244–8.CrossRefGoogle ScholarPubMed
15Valsta, LM, Jauhiainen, M, Aro, A, Katan, MB, Mutanen, M. Effects of a monounsaturated rapeseed oil and a polyunsaturated sunflower oil diet on lipoprotein levels in humans. Arteriosclerosis Thrombosis 1992; 12: 50–7.CrossRefGoogle Scholar
16Knapper, JME, Tredger, JA, Webb, D, Culverwell, C, Faulkner, W, Roche, H, et al. Substitution of dietary monounsaturated fatty acids for saturated fatty acids in a free-living population: a feasibility study. J. Hum. Nutr. Diet. 1996; 9: 273–82.CrossRefGoogle Scholar
17Williams, CM, Francis-Knapper, JA, Webb, D, Brookes, CA, Zampelas, A, Tredger, JA, et al. Cholesterol reduction using manufactured foods high in monounsaturated fatty acids, a randomised cross over study. Br. J. Nutr. 1999; 81: 439–46.CrossRefGoogle Scholar
18Smith, RD, Kelly, CNM, Silva, KDRR, Nydahl, MC, Williams, CM. Effects of substituting dietary saturated fatty acids with monounsaturated fatty acids on blood lipids in young healthy volunteers. Proc. Nutr. Soc. 2001; 60: 45A.CrossRefGoogle Scholar
19Kelly, CNM, Smith, RD, Silva, KDRR, Nydahl, MC, Williams, CM. Effects of substituting dietary saturated fatty acids with monounsaturated fatty acids on whole blood platelet aggregation in young healthy volunteers. Proc. Nutr. Soc. 2001; 60: 21AGoogle Scholar
20 Ministry of Agriculture, Fisheries and Food. National Food Survey, 1995. London: HMSO, 1996.Google Scholar
21 The Institute of Brain Chemistry and Human Nutrition. Foodbase Nutrition Database and Software Package Version 1.3. London: The Institute of Brain Chemistry and Human Nutrition, 1993.Google Scholar
22 Ministry of Agriculture, Fisheries and Food. Food Portions Sizes. London: HMSO, 1993.Google Scholar
23Holland, B, Welch, AA, Unwin, ID, Buss, DH, Paul, AA, Southgate, DAT. McCance & Widdowson's The Composition of Foods, 5th ed. Cambridge, UK: The Royal Society of Chemistry, 1991.Google Scholar
24Brown, RH, Muller-Harvey, I. Evaluation of the novel Soxflo technique for rapid extraction of crude fat in foods and animal feeds. J. AOAC 1999; 82: 1369–74.CrossRefGoogle ScholarPubMed
25Fielding, BA, Callow, J, Owen, RM, Samra, JS, Matthews, DR, Frayn, KN. Postprandial lipemia: the origin of an early peak studied by specific dietary fatty acid intake during sequential meals. Am. J. Clin. Nutr. 1996; 63: 36–41.CrossRefGoogle ScholarPubMed
26Mata, P, Garrido, JA, Ordovas, JM, Blazquez, E, Alvarez-Sala, LA, Rubio, MJ, et al. Effect of dietary monounsaturated fatty acids on plasma lipoproteins and apolipoproteins in women. Am. J. Clin. Nutr. 1992; 56: 77–83.CrossRefGoogle ScholarPubMed
27Buzzard, IM, Price, KS, Warren, RA. Considerations for selecting nutrient-calculation software: evaluation of the nutrient database. Am. J. Clin. Nutr. 1991; 54: 7–9.CrossRefGoogle ScholarPubMed