Review
Cardiac & Cardiovascular Systems
Reimara Valk, James Hammill, Jonas Grip
Summary: Recent scientific evidence suggests that the consumption of saturated fat (SFA) is not significantly associated with cardiovascular disease (CVD) risk, events, or mortality. There is currently no scientific basis to demonize SFA as a cause of CVD. Naturally occurring SFA in nutrient-dense foods can be safely included in the diet.
EUROPEAN JOURNAL OF PREVENTIVE CARDIOLOGY
(2022)
Article
Cell Biology
Mohammad A. Alfhili, Ghadeer S. Aljuraiban
Summary: The study suggests that lauric acid may induce hemolysis and eryptosis in red blood cells, while also affecting the distribution and viability of other blood cells, providing new insights for the prevention and management of cardiovascular diseases.
Article
Nutrition & Dietetics
Jason R. Lytle, Sean T. Stanelle, Steven E. Martin, Stephen B. Smith, Dana R. Smith, Stephen F. Crouse
Summary: This study aimed to evaluate the vascular impact of red meat and found that adding low-fat (about 5% fat) or high-fat (about 25% fat) ground beef to the diet did not have a negative effect on vascular function.
Article
Food Science & Technology
Sunniva Larsen, Kirsten B. Holven, Jacob J. Christensen, Arnar Flatberg, Amanda Rundblad, Lena Leder, Rune Blomhoff, Vibeke Telle-Hansen, Marjukka Kolehmainen, Carsten Carlberg, Mari C. Myhrstad, Magne Thoresen, Stine M. Ulven
Summary: This study aimed to explore the molecular mechanisms of replacing dietary SFA with PUFA on CVD risk using a whole transcriptome approach. It found that an 8-week intervention modulated PBMC gene expression and pathways related to CVD risk.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Engineering, Environmental
Xueqi Ma, Min Hou, Chaobao Liu, Jingquan Li, Qian Ba, Hui Wang
Summary: The study revealed that exposure to cadmium induces fat accumulation in nematodes, a process mediated by live bacteria. Cadmium perturbs metabolites in bacteria, notably oleic acid, leading to increased fat deposition in nematodes regardless of the cultivated system. Additionally, Vitamin D3 showed significant potential in preventing cadmium- or oleic acid-induced fat storage.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Food Science & Technology
Yoshito Nakashima, Daisuke Hashimoto
Summary: The unsaturated fatty acid content of beef meat is an important factor affecting consumer health, taste, and price. A bilateral low-field time-domain proton magnetic resonance (MR) apparatus was used to measure fresh beef fat samples. The study found a linear relationship between T2 relaxation time and unsaturated fatty acid content. Using this relationship, the contents of various unsaturated fatty acids could be estimated accurately. This method can be performed using a portable unilateral MR scanner for nondestructive noninvasive measurements of live cattle, providing valuable information for optimizing feeding and fattening timing and shipment timing to maximize unsaturated fatty acid content in beef.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Cardiac & Cardiovascular Systems
Emmanuella Magriplis, Georgios Marakis, Sotiria Kotopoulou, Androniki Naska, George Michas, Renata Micha, Demosthenes Panagiotakos, Antonis Zampelas
Summary: The study suggests that high intake of TFA combined with high SFA intake increases the risk of dyslipidemia, which should be considered and monitored in public health prevention programs.
REVIEWS IN CARDIOVASCULAR MEDICINE
(2022)
Article
Biochemistry & Molecular Biology
Mayte Medrano, Ana Lemus-Conejo, Sergio Lopez, Maria C. Millan-Linares, Maria A. Rosillo, Manuel Muniz, Rocio Calderon, Sara Jaramillo, Jose A. Perez-Simon, Francisco J. G. Muriana, Rocio Abia
Summary: Obesity is associated with disruptions in adaptive immune system. This study investigates the effects of dietary fatty acids on T-cell maintenance in bone marrow. The findings reveal a critical role of dietary fatty acids in the selective acquisition of T-cell subsets, particularly the maintenance of CD4(+) T cells by oleic acid.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2022)
Article
Endocrinology & Metabolism
Lanfang Kang, Juan Che, Xiaoshuang Liu, Yating Zhao, Xiaobo Nie, Wei Wang, Jiao Liu
Summary: This study found that consuming diets with different concentrations of saturated fat can increase body weight, blood sugar, and blood lipid levels, and have detrimental effects on cardiac function and cardiomyocyte contraction. The diet with 30% saturated fat had the greatest impact on weight, blood sugar, lipid levels, and heart function. The decrease in heart function induced by the saturated fat diet may be related to up-regulation of FABP4.
JOURNAL OF BIOLOGICAL REGULATORS AND HOMEOSTATIC AGENTS
(2023)
Article
Nutrition & Dietetics
Cintia Tomaz Sant' Ana, Thaisa Agrizzi Verediano, Mariana Grancieri, Renata Celi Lopes Toledo, Elad Tako, Neuza Maria Brunoro Costa, Hercia Stampini Duarte Martino, Frederico Augusto Ribeiro de Barros
Summary: This study aimed to evaluate the effects of Macauba pulp oil on metabolic changes induced by a high-fat diet in C57Bl/6 mice. The results showed that Macauba pulp oil prevents oxidative stress, inflammation, and adipogenesis, and increases antioxidant capacity. These findings highlight the potential of Macauba pulp oil against metabolic changes induced by a high-fat diet.
Article
Agriculture, Dairy & Animal Science
Pramir Maharjan, Amin Rahimi, Kari L. Harding, Thien Chuong Vu, Edgar O. Oviedo-Rondon, Rouf Mian, Michael Joseph, Lisa Dean, Kenneth E. Anderson, Ondulla Toomer
Summary: This study aimed to investigate the effects of including full fat high-oleic soybean meal in layer hen diets on nutrient digestibility and added nutritional value in eggs. The study found that the digestibility of crude fat and crude protein in different treatment diets were not significantly different. There were no significant differences in tibia strength or egg quality parameters between the treatment diets, except for yolk color. However, the percentage of oleic acid in eggs and tissue was significantly higher in hens fed the high-oleic full-fat soybean meal diet.
Review
Peripheral Vascular Disease
Xiaoran Liu, Scott Harding, Todd C. Rideout
Summary: This review summarizes the effects of saturated fat (SFA) intake on individual metabolism and cardiovascular disease (CVD) risk. The individual response to SFA intake is influenced by factors such as age, sex, and adiposity status, while the metabolic effects of SFA intake are influenced by the specific types of SFAs and the food matrix. When examining the effects of SFA on CVD risk, comparison with other nutrients is important, and a better understanding of the factors mediating the effects of SFA on lipid metabolism and CVD risk can help provide more personalized dietary recommendations.
CURRENT ATHEROSCLEROSIS REPORTS
(2022)
Review
Nutrition & Dietetics
Monica Perna, Susan Hewlings
Summary: The purpose of this systematic review is to assess the impact of saturated fatty acid chain lengths on cardiovascular disease (CVD) development and explore the importance of replacement macronutrients. Relevant prospective cohort studies measuring SFA chain length were searched through various databases. The findings suggest that long-chain saturated fatty acid intake is associated with increased CVD risk, while short- and medium-chain saturated fatty acids have a neutral or potentially beneficial effect.
Review
Nutrition & Dietetics
Marit Kolby Zinocker, Karianne Svendsen, Simon Nitter Dankel
Summary: This paper discusses the role of saturated fatty acids in nutrition science and their impact on cardiovascular disease. A new model is proposed to explain cholesterol regulation mechanisms, emphasizing the influence of non-pathological factors on LDL cholesterol levels.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Chemistry, Physical
Erin N. Lang, Chris J. Pintro, Shelley A. Claridge
Summary: Oleylamine (OLAm) is commonly used in nanocrystal synthesis, but its impurities can affect the synthesis process and the length of gold nanowires (AuNW). By studying the isomeric pure OLAm and its blends with saturated analogues, we found that these impurities have significant impacts on nanocrystal synthesis and AuNW length.
CHEMISTRY OF MATERIALS
(2022)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.