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EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS GENE EXPRESSION AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS

EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS  GENE EXPRESSION  AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS

Detail Book : EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS GENE EXPRESSION AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS written by Kate Joan Bowen, published by which was released on 30 November 2020. Download EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS GENE EXPRESSION AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS Books now! Available in PDF, ePub and Kindle. The premise of this dissertation was to investigate the effects of diets that differed only in fatty acid composition on biomarkers for cardiovascular disease (CVD) in individuals with metabolic syndrome risk factors, and to explore the mechanisms underlying the response. In a multi-site, double blind, randomized, controlled, three period crossover, controlled feeding study design, participants were fed an isocaloric, prepared, weight maintenance diet plus a treatment oil for 6 weeks with washouts of 4 weeks between diet periods. The treatment oils included conventional canola oil, high-oleic acid canola oil (HOCO), and a control oil (a blend of butter oil/ghee, flaxseed oil, safflower oil, and coconut oil). The oils provided approximately 18% of total energy (60 g per 3000 kcal) and were consumed daily in a strawberry orange smoothie. The macronutrient profiles of the three test diets were as follows: canola oil diet [17.5% monounsaturated fatty acid (MUFA), 9.2% polyunsaturated fatty acid (PUFA), 6.6% saturated fatty acid (SFA)], HOCO diet (19.1% MUFA, 7.0% PUFA, 6.4% SFA), and control diet (10.5% MUFA, 10.0% PUFA, 12.3% SFA). The control diet was formulated to emulate contemporary Western fatty acid intakes.In the first study, we examined the effects the three diets on endpoint lipids, lipoproteins, and apolipoproteins in 119 participants. After 6 weeks, the canola oil and HOCO diets resulted in lower circulating total cholesterol (-4.2% and -3.4%, respectively; P

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Author : Kate Joan Bowen
Release Date : 30 November 2020
Publisher :
Rating : 4/5 (from 21 users)
Pages : 123
ISBN :
Format : PDF, ePUB, KF8, PDB, MOBI, Tuebl
EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS  GENE EXPRESSION  AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS

EFFECTS OF DIETS ENRICHED IN CONVENTIONAL AND HIGH OLEIC ACID CANOLA OILS COMPARED TO A WESTERN DIET ON LIPIDS AND LIPOPROTEINS GENE EXPRESSION AND THE GUT ENVIRONMENT IN ADULTS WITH METABOLIC SYNDROME FACTORS

The premise of this dissertation was to investigate the effects of diets that differed only in fatty acid composition on biomarkers for cardiovascular disease (CVD) in individuals with metabolic syndrome risk factors, and to explore the mechanisms underlying the response. In a multi-site, double blind, randomized, controlled, three period crossover,

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Trait Modified Oils in Foods

Trait Modified Oils in Foods

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and

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Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application and Sensory Evaluation

Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application and Sensory Evaluation

Blends (60:40, 70:30 and 80:20 (w/w)) of coconut (CO) and high oleic sunflower oils (HOSO) were interesterified using immobilized enzyme, Lipozyme℗ʼ TL IM, to increase the oleic acid content at the sn-2 position. The 60:40 interesterified product (IP6) was used to further investigate the use of IP in edible films based on significant

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Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends

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Trans Fats Replacement Solutions

Trans Fats Replacement Solutions

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective

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Fats and Oils

Fats and Oils

In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well a

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Rapeseed and Canola Oil

Rapeseed and Canola Oil

Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand. This volume provides comprehensive coverage of rapeseed oil

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Functional Foods

Functional Foods

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and

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Food Factors for Cancer Prevention

Food Factors for Cancer Prevention

Chemoprevention is currently regarded as one of the most promising avenues for the control of cancer, with human epidemiological and animal studies indicating that the risk of cancer may be modified by changes in diet. Over 100 papers are collected in this volume, the proceedings of the International Conference on Food

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Biobased Lubricants and Greases

Biobased Lubricants and Greases

Due to the rise in petroleum prices as well as increasing environmental concerns, there is a need to develop biochemicals and bioproducts that offer realistic alternatives to their traditional counterparts; this book will address the lack of a centralized resource of information on lubricants and greases from renewable sources, and

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Genetic Modification in the Food Industry

Genetic Modification in the Food Industry

Intended for food industry professionals with little or no background in biotechnology, this book provides an introduction to the basic concepts of gene modification in the food industry.

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Olives and Olive Oil in Health and Disease Prevention

Olives and Olive Oil in Health and Disease Prevention

Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives

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Lipid Nutrition

Lipid Nutrition

Fats in foods and fat on the body have become national obsessions. With due cause. Research is showing the far-reaching deleterious effects of obesity as well as relationships between lipid (fat and oil) consumption and a wide range of health concerns. In this seminal book, Dr. Wysong brings a surprise

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Eating Between the Lines

Eating Between the Lines

So many labels, so little time—just tell me what to buy! If you—like millions of other Americans—still don't know how to read food labels and are frustrated by the hundreds of nutrition and health claims as well as statements like free-range and grassfed, it's time to learn

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