Similarity of lard and human depot fat

[Guest guest]

From: " jwwright " <jwwright@e...>

Date: Thu May 13, 2004 2:45 pm

Subject: Re: [ ] Re: Enig and early humans (was:

High Cholesterol - (Transfats)

I question the similarity of lard to human fat. I found that at

Brooklyn.cuny.com a while back, I have it in my spreadsheet and I

don't see the similarity, not that it matters. Anyone know another

source of data?

=====

The handbook of Chemistry and Physics 74th Edition 1993-1994 has a

section on fats and oils (p. 7-29). These are the fatty acid

profiles:

Constituent fatty acids (grams / 100grams of total fatty acids)

Fatty acid Depot fat (Homo sapiens) Lard oil (Sus scrofa)

myristic 2.7 1.3

palmitic 24.0 28.3

stearic 8.4 11.9

palmitoleic 5 2.7

oleic 46.9 47.5

linoleic 10.2 6

Close enough?

[Guest guest]

One of the reasons that this may be so, is that the fatty acid profile of depot

fat is influenced by the fatty acid profile of the type of fat someone eats.

The fat we eat can (or ends up) be(ing) stored as depot fat, very easily, with a

very low (almost non existant) energy cost. Its structure is changed little.

So,if you eat lots of butter and we biopsy your fat, we will find a similar

fatty acid profile to butter. If you eat lots of olive oil, we will find a

similar fatty acid profile in your depot fat biopsy to olive oil. We have seen

a similar example in chickens recently. Feed them more flax seed and the fatty

acid profile of the chicken and their eggs changes to more closely represent the

profile of the flax seed. Hence, the high omega 3 eggs. Feed beef more grass

and the omega 3 in the beef goes up.

This is what gave rise to the saying " the fat you eat is the fat you wear " .

Jeff

[Guest guest]

Thanks. That's pretty close.

I wonder if vegetarians have the same fatty acids as pork eaters? Should make a diff, since we see soy fatty acids in pork.

Is depot fat the same as adipose tissue? I read where fatty acids go directly to adipose tissue as they are absorbed from intestine, thence thru the portal to the liver. If I eat only veg oils, I would expect to see those fatty acids in the stored fat. They might be the same if I eat soy oil.

I also wonder what low fat vegetarians store as fatty acids, if they make them from carbos.

Regards.

----- Original Message -----

From: citpeks

Sent: Thursday, May 13, 2004 5:56 PM

Subject: [ ] Similarity of lard and human depot fat

From: "jwwright" <jwwright@e...> Date: Thu May 13, 2004 2:45 pmSubject: Re: [ ] Re: Enig and early humans (was: High Cholesterol - (Transfats)I question the similarity of lard to human fat. I found that at Brooklyn.cuny.com a while back, I have it in my spreadsheet and I don't see the similarity, not that it matters. Anyone know another source of data? =====The handbook of Chemistry and Physics 74th Edition 1993-1994 has a section on fats and oils (p. 7-29). These are the fatty acid profiles:Constituent fatty acids (grams / 100grams of total fatty acids)Fatty acid Depot fat (Homo sapiens) Lard oil (Sus scrofa)myristic 2.7 1.3palmitic 24.0 28.3stearic 8.4 11.9palmitoleic 5 2.7oleic 46.9 47.5linoleic 10.2 6Close enough?

[Guest guest]

Didn't read your post first. Any idea what humans make when they eat mostly carbos and make the fat from carbos?

just wondering.

Regards.

----- Original Message -----

From: Jeff Novick

Sent: Thursday, May 13, 2004 6:05 PM

Subject: RE: [ ] Similarity of lard and human depot fat

One of the reasons that this may be so, is that the fatty acid profile of depot fat is influenced by the fatty acid profile of the type of fat someone eats. The fat we eat can (or ends up) be(ing) stored as depot fat, very easily, with a very low (almost non existant) energy cost. Its structure is changed little. So,if you eat lots of butter and we biopsy your fat, we will find a similar fatty acid profile to butter. If you eat lots of olive oil, we will find a similar fatty acid profile in your depot fat biopsy to olive oil. We have seen a similar example in chickens recently. Feed them more flax seed and the fatty acid profile of the chicken and their eggs changes to more closely represent the profile of the flax seed. Hence, the high omega 3 eggs. Feed beef more grass and the omega 3 in the beef goes up.This is what gave rise to the saying "the fat you eat is the fat you wear". :)Jeff

[Guest guest]

People, like other mammals, make stearic acid when they manufacture

fat from carbs. This is the saturated fat that is dominant in beef.

Other fats in your tissues come from your diet. If you eat really low

fat and lots of carbs, you will have lots of stearic acid. If you eat

low carb and use mostly olive oil, you will have lots of oleic acid -

a monounsaturated fat. Cell membranes are more flexible if you have

more mono and poly fats. The fat composition of your tissues can

vary greatly with diet. The healhiest people have more poly.

--- In , " jwwright " <jwwright@e...>

wrote:

> Didn't read your post first. Any idea what humans make when they

eat mostly carbos and make the fat from carbos?

> just wondering.

> Regards.

>

> ----- Original Message -----

> From: Jeff Novick

>

> Sent: Thursday, May 13, 2004 6:05 PM

> Subject: RE: [ ] Similarity of lard and human depot

fat

>

>

> One of the reasons that this may be so, is that the fatty acid

profile of depot fat is influenced by the fatty acid profile of the

type of fat someone eats. The fat we eat can (or ends up) be(ing)

stored as depot fat, very easily, with a very low (almost non

existant) energy cost. Its structure is changed little. So,if you

eat lots of butter and we biopsy your fat, we will find a similar

fatty acid profile to butter. If you eat lots of olive oil, we will

find a similar fatty acid profile in your depot fat biopsy to olive

oil. We have seen a similar example in chickens recently. Feed them

more flax seed and the fatty acid profile of the chicken and their

eggs changes to more closely represent the profile of the flax seed.

Hence, the high omega 3 eggs. Feed beef more grass and the omega 3 in

the beef goes up.

>

> This is what gave rise to the saying " the fat you eat is the fat

you wear " .

>

> Jeff

[Guest guest]

>>>From: " maxwell_mom " <mrobinso@m...>

Date: Fri May 14, 2004 8:28 pm

Subject: Re: Similarity of lard and human depot fat

People, like other mammals, make stearic acid when they manufacture

fat from carbs. This is the saturated fat that is dominant in beef.

Other fats in your tissues come from your diet. If you eat really low

fat and lots of carbs, you will have lots of stearic acid. ...

======

There are many similarities in the fatty acid profiles of beef, pigs,

and humans. The Handbook of Chemistry and Physics, 74th Edition, p 7-

29 shows that the main saturated fat in beef is palmitic acid

(27.4%). The percentage of stearic acid of beef tallow as 14.1%,

lard 11.9%, human depot fat 8.4%. Overall, beef tallow is 50%

unsaturated, whereas lard is 54% unsaturated.

Cows are vegetarians (low fat, high carb diet) and they have the

highest percentage of stearic acid. But it is not as simple as what

the cow eats. The microbes in the gut of the cows change the

composition of the food, so what the cows actually digest is

different from what they eat.

The same thing is true in humans. The fiber which we count as zero

calories is fermented in our intestines and produces short-chain

fatty acids that have substantial effects. See for example:

Curr Pharm Des. 2003;9(4):347-58.

Role of dietary fiber and short-chain fatty acids in the colon.

Andoh A, Tsujikawa T, Fujiyama Y.

Division of Gastroenterology, Shiga University of Medical Science,

Seta Tukinowa, Otsu 520-2192, Japan. andoh@...

Luminal nutrition is important for maintenance of gastrointestinal

mucosal structure and function. In particular, short chain fatty

acids (SCFAs), metabolic products of anaerobic bacterial fermentation

of dietary fiber and resistant starch, are particularly important as

the preferred respiratory fuel of the colonocytes. A variety of

biological effects of SCFAs have been reported, and there is now

increasing number of experimental works showing new aspects of these

molecules. For example, as the mechanisms mediating anti-inflammatory

effects of SCFAs, several investigators identified the inhibitory

effect of butyrate on proinflammatory cytokine-induced NF-kappaB

activation. Various inflammatory responses are now discussed with the

central role of NF-kappaB activation, and thus the inhibition of NF-

kappaB activation represents the efficacy of dietary fiber and SCFAs

in the treatment with inflammatory bowel disease. Furthermore, recent

advance in molecular technology has identified mechanisms mediating

anti-tumor effects of SCFAs. SCFAs modulate expression of cell cycle-

regulating proteins and induce apoptosis in colon cancer cells. SCFAs

increase the susceptibility of colon cancer cells to complement-

mediated cell injury. In this review, new aspects of functions of

SCFAs are focused and summarized.