| Autor: |
Volk BM; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America., Kunces LJ; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America., Freidenreich DJ; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America., Kupchak BR; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America., Saenz C; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America., Artistizabal JC; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America; Nutritional Sciences Department, University of Connecticut, Storrs, CT, United States of America., Fernandez ML; Nutritional Sciences Department, University of Connecticut, Storrs, CT, United States of America., Bruno RS; Department of Human Sciences, Ohio State University, Columbus, OH, United States of America., Maresh CM; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America., Kraemer WJ; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America., Phinney SD; School of Medicine (emeritus), University of California Davis, Davis, CA, United States of America., Volek JS; Department of Kinesiology, University of Connecticut, Storrs, CT, United States of America; Department of Human Sciences, Ohio State University, Columbus, OH, United States of America. |
| Abstrakt: |
Recent meta-analyses have found no association between heart disease and dietary saturated fat; however, higher proportions of plasma saturated fatty acids (SFA) predict greater risk for developing type-2 diabetes and heart disease. These observations suggest a disconnect between dietary saturated fat and plasma SFA, but few controlled feeding studies have specifically examined how varying saturated fat intake across a broad range affects circulating SFA levels. Sixteen adults with metabolic syndrome (age 44.9±9.9 yr, BMI 37.9±6.3 kg/m2) were fed six 3-wk diets that progressively increased carbohydrate (from 47 to 346 g/day) with concomitant decreases in total and saturated fat. Despite a distinct increase in saturated fat intake from baseline to the low-carbohydrate diet (46 to 84 g/day), and then a gradual decrease in saturated fat to 32 g/day at the highest carbohydrate phase, there were no significant changes in the proportion of total SFA in any plasma lipid fractions. Whereas plasma saturated fat remained relatively stable, the proportion of palmitoleic acid in plasma triglyceride and cholesteryl ester was significantly and uniformly reduced as carbohydrate intake decreased, and then gradually increased as dietary carbohydrate was re-introduced. The results show that dietary and plasma saturated fat are not related, and that increasing dietary carbohydrate across a range of intakes promotes incremental increases in plasma palmitoleic acid, a biomarker consistently associated with adverse health outcomes. |
