Snack chips fried in corn oil alleviate cardiovascular disease risk factors when substituted for low-fat or high-fat snacks

St‐Onge, Marie‐Pierre; Aban, Inmaculada; Bosarge, Aubrey; Gower, Barbara A.; Hecker, Kari D; Allison, David B.

doi:10.1093/ajcn/85.6.1503

Cited by 23 publications

(12 citation statements)

References 41 publications

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“…These results thus suggest discrimination between long chain saturated fats, which have repeatedly been shown to result in higher TC and LDL-C concentrations compared to unsaturated fats [22,23], and medium chain saturated fats. Our results show that MCT consumption leads to comparable effects on CVD risk factors as an equal amount of olive oil, an oil considered to have beneficial health effects [22].…”

Section: Discussionmentioning

confidence: 64%

Medium Chain Triglyceride Oil Consumption as Part of a Weight Loss Diet Does Not Lead to an Adverse Metabolic Profile When Compared to Olive Oil

St‐Onge

Bosarge

Goree

et al. 2008

Journal of the American College of Nutrition

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Objective-Medium chain triglyceride (MCT) consumption may have a beneficial impact on weight management, however, some studies point to a negative impact of MCT oil consumption on cardiovascular disease risk. This study examined the effects of MCT oil consumption, as part of a weight loss diet, on metabolic risk profile compared to olive oil.Design-Thirty-one men and women, age 19-50 y and body mass index 27-33 kg/m 2 , completed this randomized, controlled, 16-week weight loss program. Oils were consumed at a level of ~12% of the subjects' prescribed energy intakes in the form of muffins and liquid oil.Results-After controlling for body weight, there was a significant effect of time on fasting serum glucose (P = 0.0177) and total cholesterol (P = 0.0386) concentrations, and on diastolic blood pressure (P = 0.0413), with reductions in these variables occurring over time; there was no time-by-diet interaction for any of the parameters studied. Two of the 3 subjects in the MCT oil group with evidence of the metabolic syndrome at baseline did not have metabolic syndrome at endpoint. In the olive oil group, 6 subjects had the metabolic syndrome at baseline; 2 subjects no longer had metabolic syndrome at endpoint, 1 person developed metabolic syndrome, and 4 subjects did not have any change in their metabolic syndrome status.Conclusions-Our results suggest that MCT oil can be incorporated into a weight loss program without fear of adversely affecting metabolic risk factors. Distinction should be made regarding chain length when it comes to discussing the effects of saturated fats on metabolic risk factors.

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Section: Discussionmentioning

confidence: 64%

Medium Chain Triglyceride Oil Consumption as Part of a Weight Loss Diet Does Not Lead to an Adverse Metabolic Profile When Compared to Olive Oil

St‐Onge

Bosarge

Goree

et al. 2008

Journal of the American College of Nutrition

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“…These TGS are not ready to eat, and therefore an expansion process is required before being consumed, which can be performed through different processes such as deep-fat frying, hot-air puffing, baking, infrared and more recently microwave heating (Moraru & Kokini, 2003). The TGS are highly consumed because of their low cost and easy preparation, being elaborated mainly from corn or potato starch (St-Onge et al, 2007), and so these are regarded as low nutritional contribution foods. In recent years, the interest of consumers for nutritious foods has increased that provide compounds with health benefits (Brennan, Derbyshire, Tiwari, & Brennan, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Ruiz-Armenta

Zazueta‐Morales

Aguilar‐Palazuelos

et al. 2017

CyTA - Journal of Food

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(2018) Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process, CyTA -Journal of Food, 16:1, 172-180, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8-140.2°C), moisture content (MC; 21.10-32.89%) and dehydrated naranjita bagasse (DNB) content (1.12-11.88%) on TGS properties, such as, carotenoids content, physical and sensory characteristics. For data analysis, response surface methodology was used. The highest expansion index and the lowest penetration force were presented at high ET and low MC, whereas the highest carotenoids content and ΔE were presented at high DNB. Also, the highest sensory acceptability was presented combining high ET and MC, and low DNB. The optimal processing conditions were ET = 125°C, MC = 23% and DNB = 8.03%. TGS with acceptable physical and sensory properties, in addition to important carotenoid levels, were obtained.Efecto de la extrusión sobre el contenido de carotenoides, propiedades físicas y sensoriales de alimentos botana adicionados con bagazo del fruto de naranjita: optimización del proceso RESUMEN Los alimentos botana de tercera generación (BTG) pueden ser producidos adicionando materiales ricos en compuestos bioactivos, tales como el bagazo del fruto de naranjita (Citrus mitis B.). El objetivo del presente trabajo fue estudiar el efecto de la temperatura de extrusión (TE; 89,8-140,2°C), contenido de humedad (CH; 21,10-32,89%) y contenido de bagazo deshidratado de naranjita (BDN; 1,12-11,88%) sobre propiedades de BTG, tales como, contenido de carotenoides, características físicas y sensoriales. Para el análisis de datos fue utilizada la metodología de superficie de respuesta. El mayor índice de expansión y la menor fuerza de penetración fueron presentados a TE altas y CH bajos, mientras que el mayor contenido de carotenoides y ΔE fueron presentados a contenidos de BDN altos. Asimismo, la mayor aceptabilidad sensorial fue presentada combinando TE y CH altos, y BDN bajos. Las condiciones óptimas de procesamiento fueron TE = 125°C, CH = 23% y BDN = 8,03%. Se obtuvieron BTG con aceptables propiedades físicas y sensoriales, además de importantes niveles de carotenoides.ARTICLE HISTORY

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“…Because of the negative impact of trans-fat on human health (9)(10)(11)(12)(13)(14)(15) , in 2004 the WHO launched the Global Strategy on Diet, Physical Activity and Health and one of its goals is to eliminate trans-fat from the diet (16)(17)(18)(19)(20) .…”

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confidence: 99%

Reporting of trans-fat on labels of Brazilian food products

Silveira

Gonzalez-Chica

Proença

2013

Public Health Nutr.

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Objective: The present study investigated how trans-fat is reported on the packaging of foods sold in a Brazilian supermarket. Design: The present descriptive, cross-sectional study analysed the ingredient list, nutrition facts label and claims of no trans-fat on the packaging. Setting: A large supermarket in Florianópolis, Brazil. Subjects: All food products available at the supermarket. Results: Of the 2327 study products, more than half had components containing trans-fat in the ingredient list, especially hydrogenated vegetable fat and its alternative names. A small percentage of food products reported some trans-fat content on the nutrition facts label and roughly a quarter of the food products claimed to contain no trans-fat on the front of the packaging. There was very low agreement among the trans-fat content reported in the nutrition facts label, claims of no trans-fat made on the packaging and the ingredient list. Conclusions: There was low agreement among the different ways of reporting trans-fat, suggesting that it is not possible to rely on the nutrition facts label or no trans-fat claims printed on the packaging of Brazilian food products. Hence, the Brazilian legislation on food labels needs to change to improve the reliability of food labels and to help control the trans-fat intake of the population.

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Snack chips fried in corn oil alleviate cardiovascular disease risk factors when substituted for low-fat or high-fat snacks

Cited by 23 publications

References 41 publications

Medium Chain Triglyceride Oil Consumption as Part of a Weight Loss Diet Does Not Lead to an Adverse Metabolic Profile When Compared to Olive Oil

Medium Chain Triglyceride Oil Consumption as Part of a Weight Loss Diet Does Not Lead to an Adverse Metabolic Profile When Compared to Olive Oil

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Reporting of trans-fat on labels of Brazilian food products

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