Guest guest Posted February 17, 2005 Report Share Posted February 17, 2005 Hey Rodney Thanks. I guess when your life is as boring as mine, you have nothing better to do than read through studies and look for all the details about what people eat. Here is another one to really drive home the importance of not just beleiving headlines, or even the study tittle or even the abstract, without looking into the details Here is the composition of two diets where the results of the diets were reported and published about 4 times in major medical journals. Diet A Diet B Total calories 2088 1947 % calories Total lipids 33.6 30.4 Saturated fats 11.7 8.0 PUFA 6.10 4.60 18;2(v-6) 5.30 3.60 18;3(v-3) 0.29 0.84 Fiber, g 15.5 18.6 Cholesterol, mg 312 203 Ok, here are my questions 1)If you had to name the diets based on their composition what would you call Diet A, and what would you call Diet B? You can use any common or popular diets out there that you are famaliar with such as Atkins, Pritikin, Zone, Hi Protein, Mediterranean, Okinawa, USDA, etc etc. And if you think they are the same basically, than just tell me that. 2) which diet do you think would have the most favourable effect on blood lipids and why? 3) same as above but for weight? 4) Know what famous study these are from? Regards Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2005 Report Share Posted February 17, 2005 Hey Rodney Just one more question before I give you the answer... >>Diet A, because of PUFA. What about the differences in Total Fat, SFA, Fiber, Omega 3 and Cholesterol? Or do you think the PUFA is the main issue? >>4) I shudder to think! You will. Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2005 Report Share Posted February 17, 2005 >>Is no one else going to be permitted to make fools of themselves before you reveal the answer?! Sure, I will leave it open till later tonite, so anyone else want to guess what the 2 diets are and what study and which would be best, just post away. Otherwise, you can be the court jester today. Of course, all in good fun. In Health Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2005 Report Share Posted February 17, 2005 Just a guess, but interesting never the less: Am J Clin Nutr. 1992 May;55(5):1018-23. Diet and risk of clinical diabetes in women.Colditz GA, Manson JE, Stampfer MJ, Rosner B, Willett WC, Speizer FE.Channing Laboratory, Harvard Medical School, Boston, MA 02115-5899.To determine the relations of diet with risk of clinical noninsulin-dependent diabetes, we analyzed data from a prospective cohort of 84360 US women. During 6 y of follow-up we identified 702 definite incident cases. Because body mass index (BMI) is a powerful risk factor for diabetes, we examined the relations of fat (including type), fiber, sucrose, and other components of diet to risk of diabetes, among women with BMIs (in kg/m2) less than 29 kg/m2. After controlling for body mass index, previous weight change, and alcohol intake, we observed no associations between intakes of energy, protein, sucrose, carbohydrate, or fiber and risk of diabetes. Compared with women in the lowest quintile of energy-adjusted intake, and relative risks (and tests for trend) for those in the highest quintile were 0.61 (P trend = 0.03) for vegetable fat, 0.62 (P trend = 0.008) for potassium, 0.70 (P trend = 0.005) for calcium, and 0.68 (P trend = 0.02) for magnesium. These inverse associations were attenuated among obese women (BMIs greater than or equal to 29).PMID: 1315120 Am J Clin Nutr. 1992 Dec;56(6):1019-24. Comment in: Am J Clin Nutr. 1993 Jun;57(6):946-7.Trans-fatty acid intake in relation to serum lipid concentrations in adult men.Troisi R, Willett WC, Weiss ST.Channing Laboratory, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston 02115.The relation of trans-fatty acid intake to fasting serum lipid concentrations was evaluated in a cross-sectional study of 748 men aged 43-85 y. Multiple-linear-regression analysis was used to adjust for age, body mass index, waist-to-hip circumference ratio, smoking status, physical activity, alcohol intake, total energy, dietary cholesterol and linoleic acid, and previous serum cholesterol concentration. Trans-fatty acid intake was directly related to total serum (r = 0.07, P = 0.04) and low-density-lipoprotein cholesterol (LDL) (r = 0.09, P = 0.01), and inversely related to high-density-lipoprotein (HDL) cholesterol (r = 0.08, P = 0.03). Trans-fatty acid intake was positively associated with the ratios of total to HDL cholesterol (r = 0.11, P = 0.002) and LDL to HDL cholesterol (r = 0.12, P = 0.001). The estimated ratios of total to HDL cholesterol were 4.4 and 4.9 for persons at the 10th (2.1 g/d) and 90th (4.9 g/d) percentiles of trans-fatty acid intake, respectively. On the basis of results from other studies, these ratios would correspond to a 27% increase in risk of myocardial infarction.PMID: 1442652 also: Circulation. 1992 Nov;86(5):1475-84. Comment in: Circulation. 1992 Nov;86(5):1651-3.A prospective study of nutritional factors and hypertension among US men.Ascherio A, Rimm EB, Giovannucci EL, Colditz GA, Rosner B, Willett WC, Sacks F, Stampfer MJ.Department of Epidemiology, Harvard School of Public Health, Boston, MA.BACKGROUND. An effect of diet in determining blood pressure is suggested by epidemiological studies, but the role of specific nutrients is still unsettled. METHODS AND RESULTS. The relation of various nutritional factors with hypertension was examined prospectively among 30,681 predominantly white US male health professionals, 40-75 years old, without diagnosed hypertension. During 4 years of follow-up, 1,248 men reported a diagnosis of hypertension. Age, relative weight, and alcohol consumption were the strongest predictors for the development of hypertension. Dietary fiber, potassium, and magnesium were each significantly associated with lower risk of hypertension when considered individually and after adjustment for age, relative weight, alcohol consumption, and energy intake. When these nutrients were considered simultaneously, only dietary fiber had an independent inverse association with hypertension. For men with a fiber intake of < 12 g/day, the relative risk of hypertension was 1.57 (95% confidence interval, 1.20-2.05) compared with an intake of > 24 g/day. Calcium was significantly associated with lower risk of hypertension only in lean men. Dietary fiber, potassium, and magnesium were also inversely related to baseline systolic and diastolic blood pressure and to change in blood pressure during the follow-up among men who did not develop hypertension. Calcium was inversely associated with baseline blood pressure but not with change in blood pressure. No significant associations with hypertension were observed for sodium, total fat, or saturated, transunsaturated, and polyunsaturated fatty acids. Fruit fiber but not vegetable or cereal fiber was inversely associated with incidence of hypertension. CONCLUSIONS. These results support hypotheses that an increased intake of fiber and magnesium may contribute to the prevention of hypertension.PMID: 1330360 ----- Original Message ----- From: Jeff Novick Sent: Thursday, February 17, 2005 3:07 PM Subject: RE: [ ] Re: Fiber Intake Hey RodneyJust one more question before I give you the answer...>>Diet A, because of PUFA.What about the differences in Total Fat, SFA, Fiber, Omega 3 andCholesterol? Or do you think the PUFA is the main issue?>>4) I shudder to think!You will. :)Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2005 Report Share Posted February 17, 2005 Jeff, If I eat nothing but carbos and excess calories, ie, no "protein foods", no fats/oils, my body will make and store fat. What is the composition of the fat? Never found a good text for that. I wonder about what we would make if we ate nothing but romaine, eg. Sure we would store the fatty acids in whatever we ate, but what does the body make? Can we assume it's like a food animal? I think not, they're fed soy, corn etc. A wild animal - probably not, since they rarely eat excess food. It may not seem important at our low levels of intake, but if that intake includes just a little animal fat, over time our fat depos may look like saturated fat. Regards. ----- Original Message ----- From: Jeff Novick Sent: Thursday, February 17, 2005 3:56 PM Subject: RE: [ ] Re: Fiber Intake >>Is no one else going to be permitted to make fools of themselvesbefore you reveal the answer?!Sure, I will leave it open till later tonite, so anyone else want toguess what the 2 diets are and what study and which would be best, justpost away. Otherwise, you can be the court jester today. :)Of course, all in good fun. In HealthJeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2005 Report Share Posted February 18, 2005 >> If I eat nothing but carbos and excess calories, ie, no "protein foods", no fats/oils, my body will make and store fat. What is the composition of the fat? I dont know. Maybe we can find out. But, I do know that stored fat in the body is influenced by the dietary fat consumed. We know if we want chickens and their eggs to have more Omega 3s, we can feed them foods rich in omega 3s and their fat content will shift. We know that the fat content of grass fed animals is different than "feed" fed animals. We know that wild salmon and farm raised salmon have different FA composition based on what they are fed. So, stored fat is influenced by dietary fat. I know there are studies reflecting this which did fat biopsies and got differing results based on the diet fed, but dont have them handy. I will find them and post them. My guess is the reason some analysis shows human fat to be similar to lard is that maybe those humans ate lots of lard/SFA in their diet. RegardsJeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2005 Report Share Posted February 19, 2005 But you can see I think, what I'm getting at. The body is going to store fat if only 50 calories of excess calories is fat. If we can force it to store what it should store by eating no fat (not possible of course), or by selecting only the aft with similar characteristics, we might find the fat metabolizes both ways easier. I think some of the dietary fat gets stored and doesn't come back out easily. Maybe some fatty acids oxidize more easily that others. Regards. ----- Original Message ----- From: Jeff Novick Sent: Friday, February 18, 2005 3:18 PM Subject: RE: [ ] Re: Fiber Intake >> If I eat nothing but carbos and excess calories, ie, no "protein foods", no fats/oils, my body will make and store fat. What is the composition of the fat? I dont know. Maybe we can find out. But, I do know that stored fat in the body is influenced by the dietary fat consumed. We know if we want chickens and their eggs to have more Omega 3s, we can feed them foods rich in omega 3s and their fat content will shift. We know that the fat content of grass fed animals is different than "feed" fed animals. We know that wild salmon and farm raised salmon have different FA composition based on what they are fed. So, stored fat is influenced by dietary fat. I know there are studies reflecting this which did fat biopsies and got differing results based on the diet fed, but dont have them handy. I will find them and post them. My guess is the reason some analysis shows human fat to be similar to lard is that maybe those humans ate lots of lard/SFA in their diet. RegardsJeff Quote Link to comment Share on other sites More sharing options...
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