A high-stearic acid diet does not impair glucose tolerance and insulin sensitivity in healthy women

Louheranta, Anne; Turpeinen, Anu; Schwab, Ursula; Vidgren, Helvi M.; Parviainen, Markku; Uusitupa, Matti

doi:10.1016/s0026-0495(98)90235-9

Cited by 44 publications

(35 citation statements)

References 35 publications

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“…There are only a few studies in which the effects of single fatty acids on glucose and insulin metabolism have been examined. In two short-term studies with single saturated fatty acids-lauric, palmitic and stearic acids-no effect on glucose and insulin metabolism was found when these saturated fatty acids were compared with an equivalent energy exchange with monoenes 142,143 . In the light of present knowledge regarding the relationships between type 2 diabetes and nature and quantity of dietary fat, as well as the absence of definitive data regarding precise percentage of fat to total energy, it seems reasonable to suggest that quantitative recommendations should follow those suggested for reduction of cardiovascular risk.…”

Section: Nature Of Dietary Fatmentioning

confidence: 96%

Diet, nutrition and the prevention of type 2 diabetes

Steyn

Mann

Bennett

et al. 2004

Public Health Nutr.

304

217

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Objectives: The overall objective of this study was to evaluate and provide evidence and recommendations on current published literature about diet and lifestyle in the prevention of type 2 diabetes. Design: Epidemiological and experimental studies, focusing on nutritional intervention in the prevention of type 2 diabetes are used to make disease-specific recommendations. Long-term cohort studies are given the most weight as to strength of evidence available. Setting and subjects: Numerous clinical trials and cohort studies in low, middle and high income countries are evaluated regarding recommendations for dietary prevention of type 2 diabetes. These include, among others, the Finnish Diabetes Prevention Study, US Diabetes Prevention Program, Da Qing Study; Pima Indian Study; Iowa Women's Health Study; and the study of the US Male Physicians. Results: There is convincing evidence for a decreased risk of diabetes in adults who are physically active and maintain a normal body mass index (BMI) throughout adulthood, and in overweight adults with impaired glucose tolerance who lose weight voluntarily. An increased risk for developing type 2 diabetes is associated with overweight and obesity; abdominal obesity; physical inactivity; and maternal diabetes. It is probable that a high intake of saturated fats and intrauterine growth retardation also contribute to an increased risk, while non-starch polysaccharides are likely to be associated with a decreased risk. From existing evidence it is also possible that omega-3 fatty acids, low glycaemic index foods and exclusive breastfeeding may play a protective role, and that total fat intake and trans fatty acids may contribute to the risk. However, insufficient evidence is currently available to provide convincing proof. Conclusions: Based on the strength of available evidence regarding diet and lifestyle in the prevention of type 2 diabetes, it is recommended that a normal weight status in the lower BMI range (BMI 21 -23) and regular physical activity be maintained throughout adulthood; abdominal obesity be prevented; and saturated fat intake be less than 7% of the total energy intake.

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Section: Nature Of Dietary Fatmentioning

confidence: 96%

Diet, nutrition and the prevention of type 2 diabetes

Steyn

Mann

Bennett

et al. 2004

Public Health Nutr.

304

217

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“…The correlation between plasma stearic acid and other even-chain SFAs in our data (r range 0.14-0.20) was weaker than that observed in Western populations, which facilitated examination of the specific association for stearic acid. A lack of detrimental effects of stearic acid is supported by feeding trials which showed that dietary stearic acid did not result in elevated serum cholesterol concentrations or impaired insulin sensitivity, as compared with carbohydrates or monounsaturated FAs (25,26).…”

Section: Mediation By Oxylipins and Cardiovascular Risk Factorsmentioning

confidence: 99%

Plasma fatty acids, oxylipins, and risk of myocardial infarction: the Singapore Chinese Health Study

Sun

Koh

Choi

et al. 2016

Journal of Lipid Research

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Dietary FAs have been implicated in the etiology of coronary heart disease (CHD) (1). Results from cohort studies suggest that long-chain n-3 PUFAs are associated with a lower CHD risk and trans-fats are associated with a higher CHD risk (2, 3). Higher consumption of n-6 PUFAs has also been associated with a lower cardiovascular risk (4, 5), but concerns remain about their pro-inflammatory and pro-thrombotic potential through synthesis of oxidized metabolites (6, 7).Oxylipins are a group of oxidized metabolites of PUFAs metabolized through various enzymatic pathways. These include the more conventional subclass of 20-carbon oxylipins derived from arachidonic acid [AA, 20:4(n-6)], named eicosanoids, and other more recently identified oxylipins that are metabolized via lipoxygenase and cytochrome P450 pathways. These oxylipins have hormonelike effects on inflammation, vasoconstriction, and blood clotting in experimental studies (8) Circulating long-chain n-3 FAs and stearic acid were associated with a lower and AA was associated with a higher AMI risk in this Chinese population. The association between the oxylipin TXB 2 and AMI requires further research.-Sun, Y.,

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“…Also stearate is slowly metabolized and is preferentially incorporated into membrane phospholipids [90,91]. In addition, other human studies indicate that increasing dietary stearate does not increase thrombosis or insulin resistance [92][93][94]. Furthermore, serum concentrations of stearate are approximately doubled in the Hong Kong population, which also has increased levels of EPA and DHA as well as reduced palmitate compared to the US population.…”

Section: Discussionmentioning

confidence: 99%

Optimizing Dietary Fat to Reduce Breast Cancer Risk: Are we there Yet?

Evans¹,

Hardy²

2014

TOBCANJ

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For over 70 years, long chain fatty acids have been implicated in the development and progression of breast cancer. Although the exact role remains to be elucidated, dietary factors have been implicated in approximately 35% of cancer deaths. Currently, biomarker, animal and in vitro studies suggest that the individual fatty acids have differing roles in the promotion or prevention of breast cancer development and progression. The goal of this review is to assess epidemiological, animal and cellular studies with respect to the role of dietary long chain fatty acids in breast cancer risk. Subsequently we identify the common findings in these studies, discuss important factors that may influence human studies and evaluate the current dietary fat recommendations with respect to these findings.

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A high-stearic acid diet does not impair glucose tolerance and insulin sensitivity in healthy women

Cited by 44 publications

References 35 publications

Diet, nutrition and the prevention of type 2 diabetes

Diet, nutrition and the prevention of type 2 diabetes

Plasma fatty acids, oxylipins, and risk of myocardial infarction: the Singapore Chinese Health Study

Optimizing Dietary Fat to Reduce Breast Cancer Risk: Are we there Yet?

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