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[PMID]:29293629
[Au] Autor:Prieto I; Hidalgo M; Segarra AB; Martínez-Rodríguez AM; Cobo A; Ramírez M; Abriouel H; Gálvez A; Martínez-Cañamero M
[Ad] Endereço:Área de Fisiología, Departamento de Ciencias de la Salud, Universidad de Jaén, Jaén, Spain.
[Ti] Título:Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome.
[So] Source:PLoS One;13(1):e0190368, 2018.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The type of fat in the diet determinates the characteristics of gut microbiota, exerting a major role in the development of metabolic syndrome. We hypothesize that a diet enriched with extra virgin olive oil (EVOO) has a distinctive effect on the intestinal microbiome in comparison with an enriched butter diet (BT) and this effect is related to the physiological benefits exerted by EVOO. Swiss Webster mice were fed standard (SD) or two high fat diets enriched with EVOO or butter. Hormonal, physiological and metabolic parameters were evaluated. At the end of the feeding period, DNA was extracted from faeces and the 16S rRNA genes were pyrosequenced. Among the main significant differences found, BT triggered the highest values of systolic blood pressure, correlating positively with the percentage of Desulfovibrio sequences in faeces, which in turn showed significantly higher values in BT than in EVOO. EVOO had the lowest values of plasmatic insulin, correlating inversely with Desulfovibrio, and had the lowest plasmatic values of leptin which correlated inversely with Sutterellaceae, Marispirillum and Mucilaginibacter dageonensis, the three showing significantly higher percentages in EVOO. The lowest total cholesterol levels in plasma were detected in SD, correlating positively with Prevotella and Fusicatenibacter, both taxa with significantly greater presence in SD. These results may be indicative of a link between specific diets, certain physiological parameters and the prevalence of some taxa, supporting the possibility that in some of the proposed effects of virgin olive oil the modulation of intestinal microbiota could be involved.
[Mh] Termos MeSH primário: Manteiga
Dieta
Modelos Animais de Doenças
Microbioma Gastrointestinal
Síndrome Metabólica/fisiopatologia
Azeite de Oliva
[Mh] Termos MeSH secundário: Animais
Fezes/microbiologia
Masculino
Camundongos
RNA Ribossômico 16S/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Olive Oil); 0 (RNA, Ribosomal, 16S); 8029-34-3 (Butter)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180215
[Lr] Data última revisão:
180215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180103
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0190368


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[PMID]:27777183
[Au] Autor:Vaes AMM; Brouwer-Brolsma EM; van der Zwaluw NL; van Wijngaarden JP; Berendsen AAM; van Schoor N; van der Velde N; Uitterlinden A; Lips P; Dhonukshe-Rutten RAM; de Groot LCPGM
[Ad] Endereço:Division of Human Nutrition, Wageningen University, 6700 EV Wageningen, The Netherlands. Electronic address: anouk.vaes@wur.nl.
[Ti] Título:Food sources of vitamin D and their association with 25-hydroxyvitamin D status in Dutch older adults.
[So] Source:J Steroid Biochem Mol Biol;173:228-234, 2017 10.
[Is] ISSN:1879-1220
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Various populations are at increased risk of developing a low vitamin D status, in particular older adults. Whereas sun exposure is considered the main source of vitamin D, especially during summer, dietary contributions should not be underestimated. This study aims to identify food sources of vitamin D that associate most strongly with serum vitamin D concentration. Data of 595 Dutch adults, aged ≥65 years, were analysed. Vitamin D intake was assessed with a food frequency questionnaire and 25-hydroxyvitamin D (25(OH)D) was determined in serum. Associations of total vitamin D intake and vitamin D intake from specific food groups with serum 25(OH)D status were examined by P-for trend analyses over tertiles of vitamin D intake, prevalence ratios (PRs), and spline regression. The prevalence of vitamin D deficiency was high, with 36% of the participants having a 25(OH)D status <50nmol/L. Participants with adequate 25(OH)D concentrations were more likely to be men and more likely to be younger than participants with vitamin D deficiency. Total median vitamin D intake was 4.3µg/day, of which 4.0µg/day was provided by foods. Butter and margarine were the leading contributors to total vitamin D intake with 1.8µg/day, followed by the intake of fish and shellfish with 0.56µg/day. Participants with higher intakes of butter and margarine were 21% more likely to have a sufficient 25(OH)D status after adjustment for covariates (T1 vs. T3: PR 1.0 vs. 1.21 (95%CI: 1.03-1.42), P-for trend 0.02). None of the other food groups showed a significant association with the probability of having a sufficient 25(OH)D status. This study shows that vitamin D intake was positively associated with total serum 25(OH)D concentration, with butter and margarine being the most important contributors to total vitamin D intake.
[Mh] Termos MeSH primário: Vitamina D/análogos & derivados
Vitaminas/sangue
[Mh] Termos MeSH secundário: Idoso
Manteiga
Estudos Transversais
Dieta
Suplementos Nutricionais/análise
Feminino
Alimentos
Seres Humanos
Masculino
Margarina
Meia-Idade
Países Baixos/epidemiologia
Estado Nutricional
Vitamina D/sangue
Deficiência de Vitamina D/sangue
Deficiência de Vitamina D/epidemiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; MULTICENTER STUDY; RANDOMIZED CONTROLLED TRIAL; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Vitamins); 1406-16-2 (Vitamin D); 64719-49-9 (25-hydroxyvitamin D); 8029-34-3 (Butter); 8029-82-1 (Margarine)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171208
[Lr] Data última revisão:
171208
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161026
[St] Status:MEDLINE


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[PMID]:27771086
[Au] Autor:O'Callaghan TF; Faulkner H; McAuliffe S; O'Sullivan MG; Hennessy D; Dillon P; Kilcawley KN; Stanton C; Ross RP
[Ad] Endereço:APC Microbiome Institute, University College Cork, Cork, Ireland; Department of Microbiology, University College Cork, Cork, Ireland; Department of Food Biosciences, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
[Ti] Título:Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems.
[So] Source:J Dairy Sci;99(12):9441-9460, 2016 Dec.
[Is] ISSN:1525-3198
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This study evaluated the effects of 3 widely practiced cow feeding systems in the United States, Europe, and Southern Hemisphere regions on the characteristics, quality, and consumer perception of sweet cream butter. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n=18) for an entire lactation. Group 1 was housed indoors and fed a total mixed ration diet (TMR) of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass-only pasture (GRS); and group 3 was maintained outdoors on a perennial ryegrass/white clover pasture (CLV). Mid-lactation butter was manufactured in triplicate with milk from each group in June 2015 (137±7d in milk) and was analyzed over a 6-mo storage period at 5°C for textural and thermal properties, fatty acid composition, sensory properties, and volatile compounds. The nutritional value of butters was improved by pasture feeding, and butter from pasture-fed cows had significantly lower thrombogenicity index scores compared with butters from TMR-fed cows. In line with these results, pasture-derived milks (GRS and CLV) produced butter with significantly higher concentrations of conjugated linoleic acid (cis-9,trans-11) and trans-ß-carotene than TMR butter. Alterations in the fatty acid composition of butter contributed to significant differences in textural and thermal properties of the butters. Total mixed ration-derived butters had significantly higher hardness scores at room temperature than those of GRS and CLV. Onset of crystallization for TMR butters also occurred at significantly higher temperatures compared with pasture butters. Volatile analysis of butter by gas chromatography-mass spectrometry identified 25 compounds present in each of the butters, 5 of which differed significantly based on feeding system, including acetone, 2-butanone, 1-pentenol, toluene, and ß-pinene. Toluene was very significantly correlated with pasture-derived butter. Sensory analysis revealed significantly higher scores for GRS-derived butter in several attributes including "liking" of appearance, flavor, and color over those of TMR butter. Partial least square regression plots of fatty acid profiles showed clear separation of butter derived from grazed pasture-based perennial ryegrass or perennial rye/white clover diets from that of a TMR system, offering further insight into the ability of fatty acid profiling to verify such pasture-derived dairy products.
[Mh] Termos MeSH primário: Ração Animal
Manteiga
[Mh] Termos MeSH secundário: Animais
Bovinos
Dieta/veterinária
Ácidos Graxos
Feminino
Lactação
Leite/química
Silagem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Fatty Acids); 8029-34-3 (Butter)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:171204
[Lr] Data última revisão:
171204
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161025
[St] Status:MEDLINE


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[PMID]:28768835
[Au] Autor:Hruby A; Ma J; Rogers G; Meigs JB; Jacques PF
[Ad] Endereço:Nutritional Epidemiology, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, and Tufts University Friedman School of Nutrition Science and Policy, Boston, MA.
[Ti] Título:Associations of Dairy Intake with Incident Prediabetes or Diabetes in Middle-Aged Adults Vary by Both Dairy Type and Glycemic Status.
[So] Source:J Nutr;147(9):1764-1775, 2017 Sep.
[Is] ISSN:1541-6100
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Inconsistent evidence describes the association between dietary intake of dairy and milk-based products and type 2 diabetes (T2D) risk. Our objective was to assess associations between consumption of milk-based products, incident prediabetes, and progression to T2D in the Framingham Heart Study Offspring Cohort. Total dairy and milk-based product consumption was assessed by ≤4 food-frequency questionnaires across a mean of 12 y of follow-up in 2809 participants [mean ± SD age: 54.0 ± 9.7 y; body mass index (in kg/m ): 27.1 ± 4.7; 54% female]. Prediabetes was defined as the first occurrence of fasting plasma glucose ≥5.6 to <7.0 mmol/L (≥100 to <126 mg/dL), and T2D was defined as the first occurrence of fasting plasma glucose ≥7.0 mmol/L (≥126 mg/dL) or diabetes treatment. Proportional hazards models were used to estimate the risk of incident outcomes relative to dairy product intake in subsets of the cohort who were at risk of developing the outcomes. Spline regressions were used to examine potential nonlinear relations. Of 1867 participants free of prediabetes at baseline, 902 (48%) developed prediabetes. Total, low-fat, and high-fat dairy consumptions were associated with a 39%, 32%, and 25% lower risk of incident prediabetes, respectively, in the highest compared with the lowest intakes (≥14 compared with <4 servings/wk). Total, low-fat and skim milk, whole-milk, and yogurt intakes were associated nonlinearly with incident prediabetes; moderate intake was associated with the greatest relative risk reduction. Neither cheese nor cream and butter was associated with prediabetes. Of 925 participants with prediabetes at baseline, 196 (21%) developed T2D. Only high-fat dairy and cheese showed evidence of dose-response, inverse associations with incident T2D, with 70% and 63% lower risk, respectively, of incident T2D between the highest and lowest intake categories (≥14 compared with <1 serving/wk for high-fat dairy, ≥4 compared with <1 serving/wk for cheese). Associations of dairy with incident prediabetes or diabetes varied both by dairy product and type and by baseline glycemic status in this middle-aged US population. Baseline glycemic status may partially underlie prior equivocal evidence regarding the role of dairy intake in diabetes.
[Mh] Termos MeSH primário: Glicemia/metabolismo
Laticínios
Diabetes Mellitus Tipo 2
Estado Pré-Diabético
[Mh] Termos MeSH secundário: Animais
Manteiga
Queijo
Diabetes Mellitus Tipo 2/sangue
Diabetes Mellitus Tipo 2/prevenção & controle
Gorduras na Dieta
Feminino
Seres Humanos
Hiperglicemia/sangue
Incidência
Masculino
Meia-Idade
Leite
Estado Pré-Diabético/sangue
Estado Pré-Diabético/prevenção & controle
Valores de Referência
Estados Unidos
Iogurte
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Dietary Fats); 8029-34-3 (Butter)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170913
[Lr] Data última revisão:
170913
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170804
[St] Status:MEDLINE
[do] DOI:10.3945/jn.117.253401


  5 / 1123 MEDLINE  
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[PMID]:28659298
[Au] Autor:Playdon MC; Ziegler RG; Sampson JN; Stolzenberg-Solomon R; Thompson HJ; Irwin ML; Mayne ST; Hoover RN; Moore SC
[Ad] Endereço:Yale School of Public Health, Yale University, New Haven, CT; mary.playdon@nih.gov.
[Ti] Título:Nutritional metabolomics and breast cancer risk in a prospective study.
[So] Source:Am J Clin Nutr;106(2):637-649, 2017 Aug.
[Is] ISSN:1938-3207
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The epidemiologic evidence for associations between dietary factors and breast cancer is weak and etiologic mechanisms are often unclear. Exploring the role of dietary biomarkers with metabolomics can potentially facilitate objective dietary characterization, mitigate errors related to self-reported diet, agnostically test metabolic pathways, and identify mechanistic mediators. The aim of this study was to evaluate associations of diet-related metabolites with the risk of breast cancer in the Prostate, Lung, Colorectal and Ovarian (PLCO) Cancer Screening Trial. We examined prediagnostic serum concentrations of diet-related metabolites in a nested case-control study in 621 postmenopausal invasive breast cancer cases and 621 matched controls in the multicenter PLCO cohort. We calculated partial Pearson correlations between 617 metabolites and 55 foods, food groups, and vitamin supplements on the basis of the 2015 Dietary Guidelines for Americans and derived from a 137-item self-administered food-frequency questionnaire. Diet-related metabolites ( correlation < 1.47 × 10 ) were evaluated in breast cancer analyses. ORs for the 90th compared with the 10th percentile were calculated by using conditional logistic regression, with body mass index, physical inactivity, other breast cancer risk factors, and caloric intake controlled for (false discovery rate <0.2). Of 113 diet-related metabolites, 3 were associated with overall breast cancer risk (621 cases): caprate (10:0), a saturated fatty acid (OR: 1.77; 95% CI = 1.28, 2.43); γ-carboxyethyl hydrochroman (γ-CEHC), a vitamin E (γ-tocopherol) derivative (OR: 1.64; 95% CI: 1.18, 2.28); and 4-androsten-3ß,17ß-diol-monosulfate (1), an androgen (OR: 1.61; 95% CI: 1.20, 2.16). Nineteen metabolites were significantly associated with estrogen receptor (ER)-positive (ER ) breast cancer (418 cases): 12 alcohol-associated metabolites, including 7 androgens and α-hydroxyisovalerate (OR: 2.23; 95% CI: 1.50, 3.32); 3 vitamin E (tocopherol) derivatives (e.g., γ-CEHC; OR: 1.80; 95% CI: 1.20, 2.70); butter-associated caprate (10:0) (OR: 1.81; 95% CI: 1.23, 2.67); and fried food-associated 2-hydroxyoctanoate (OR: 1.46; 95% CI: 1.03, 2.07). No metabolites were significantly associated with ER-negative breast cancer (144 cases). Prediagnostic serum concentrations of metabolites related to alcohol, vitamin E, and animal fats were moderately strongly associated with ER breast cancer risk. Our findings show how nutritional metabolomics might identify diet-related exposures that modulate cancer risk. This trial was registered at clinicaltrials.gov as NCT00339495.
[Mh] Termos MeSH primário: Neoplasias da Mama/sangue
Dieta
Gorduras na Dieta/sangue
Etanol/sangue
Ácidos Graxos/sangue
Comportamento Alimentar
Tocoferóis/sangue
[Mh] Termos MeSH secundário: Idoso
Androgênios/sangue
Animais
Biomarcadores/sangue
Neoplasias da Mama/etiologia
Manteiga
Estudos de Casos e Controles
Ácidos Decanoicos/sangue
Gorduras na Dieta/efeitos adversos
Suplementos Nutricionais
Etanol/efeitos adversos
Ácidos Graxos/efeitos adversos
Feminino
Seres Humanos
Modelos Logísticos
Metabolômica
Meia-Idade
Estudos Prospectivos
Receptores Estrogênicos/metabolismo
Fatores de Risco
Tocoferóis/efeitos adversos
[Pt] Tipo de publicação:JOURNAL ARTICLE; MULTICENTER STUDY
[Nm] Nome de substância:
0 (Androgens); 0 (Biomarkers); 0 (Decanoic Acids); 0 (Dietary Fats); 0 (Fatty Acids); 0 (Receptors, Estrogen); 3K9958V90M (Ethanol); 8029-34-3 (Butter); R0ZB2556P8 (Tocopherols)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170630
[St] Status:MEDLINE
[do] DOI:10.3945/ajcn.116.150912


  6 / 1123 MEDLINE  
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[PMID]:28530601
[Au] Autor:Abid Y; Azabou S; Jridi M; Khemakhem I; Bouaziz M; Attia H
[Ad] Endereço:Université de Sfax, ENIS, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Sfax, Tunisia.
[Ti] Título:Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products.
[So] Source:Food Chem;233:476-482, 2017 Oct 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Traditional Tunisian butter (TTB) is one of the most appreciated dairy products in Tunisia. Herein, the storage stability of TTB enriched with antioxidants from tomato processing by-products (TPB) was evaluated during 60days of storage at 4°C. TPB extract contains significant amounts of lycopene and phenolics. TTB enriched with 400mg of TPB extract/kg of TTB revealed the lowest peroxide values at all the determination intervals. Adding 400mg of TPB extract/kg of TTB did not exhibit any undesired effect on lactic bacteria which are necessary for development of aroma and chemical properties of TTB. However, raw TTB and highly enriched TTB (800mg of TPB extract/kg of TTB) displayed higher lipid peroxidation. The detrimental effect of high antioxidant amounts on TTB stability could be due to a possible pro-oxidant character. Thus, appropriate supplementation of TPB extract could be used in TTB as a protective agent against lipid peroxidation to extend its shelf-life up to two months.
[Mh] Termos MeSH primário: Antioxidantes/química
Manteiga/análise
Armazenamento de Alimentos
Lycopersicon esculentum/química
Extratos Vegetais/química
[Mh] Termos MeSH secundário: Peroxidação de Lipídeos
Tunísia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Plant Extracts); 8029-34-3 (Butter)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170808
[Lr] Data última revisão:
170808
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170523
[St] Status:MEDLINE


  7 / 1123 MEDLINE  
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[PMID]:28490510
[Au] Autor:Tognon G; Nilsson LM; Shungin D; Lissner L; Jansson JH; Renström F; Wennberg M; Winkvist A; Johansson I
[Ad] Endereço:Section for Epidemiology and Social Medicine, Department of Public Health and Community Medicine, and gianluca@gianlucatognon.it.
[Ti] Título:Nonfermented milk and other dairy products: associations with all-cause mortality.
[So] Source:Am J Clin Nutr;105(6):1502-1511, 2017 Jun.
[Is] ISSN:1938-3207
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:A positive association between nonfermented milk intake and increased all-cause mortality was recently reported, but overall, the association between dairy intake and mortality is inconclusive. We studied associations between intake of dairy products and all-cause mortality with an emphasis on nonfermented milk and fat content. A total of 103,256 adult participants (women: 51.0%) from Northern Sweden were included (7121 deaths; mean follow-up: 13.7 y). Associations between all-cause mortality and reported intakes of nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox proportional hazards models that were adjusted for age, sex, body mass index, smoking status, education, energy intake, examination year, and physical activity. To circumvent confounding, Mendelian randomization was applied in a subsample via the lactase - single nucleotide polymorphism that is associated with lactose tolerance and milk intake. High consumers of nonfermented milk (≥2.5 times/d) had a 32% increased hazard (HR: 1.32; 95% CI: 1.18, 1.48) for all-cause mortality compared with that of subjects who consumed milk ≤1 time/wk. The corresponding value for butter was 11% (HR: 1.11; 95% CI: 1.07, 1.21). All nonfermented milk-fat types were independently associated with increased HRs, but compared with full-fat milk, HRs were lower in consumers of medium- and low-fat milk. Fermented milk intake (HR: 0.90; 95% CI: 0.86, 0.94) and cheese intake (HR: 0.93; 95% CI: 0.91, 0.96) were negatively associated with mortality. Results were slightly attenuated by lifestyle adjustments but were robust in sensitivity analyses. Mortality was not significantly associated with the genotype in the smaller subsample. The amount and type of milk intake was associated with lifestyle variables. In the present Swedish cohort study, intakes of nonfermented milk and butter are associated with higher all-cause mortality, and fermented milk and cheese intakes are associated with lower all-cause mortality. Residual confounding by lifestyle cannot be excluded, and Mendelian randomization needs to be examined in a larger sample.
[Mh] Termos MeSH primário: Manteiga/efeitos adversos
Causas de Morte
Dieta
Gorduras na Dieta/efeitos adversos
Comportamento Alimentar
Leite/efeitos adversos
[Mh] Termos MeSH secundário: Adulto
Animais
Laticínios
Ingestão de Energia
Feminino
Seres Humanos
Intolerância à Lactose/genética
Estilo de Vida
Masculino
Meia-Idade
Polimorfismo de Nucleotídeo Único
Fatores de Risco
Suécia/epidemiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fats); 8029-34-3 (Butter)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170731
[Lr] Data última revisão:
170731
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170512
[St] Status:MEDLINE
[do] DOI:10.3945/ajcn.116.140798


  8 / 1123 MEDLINE  
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[PMID]:28367889
[Au] Autor:Jordania da Silva V; Dias SRC; Maioli TU; Serafim LR; Furtado LFV; Quintão Silva MDG; Faria AMC; Rabelo ÉML
[Ad] Endereço:Molecular Parasitology Laboratory, Parasitology Department, Institute of Biological Sciences, Federal University of Minas Gerais. Antônio Carlos Ave, 6627, Pampulha. CEP 31270-901, Belo Horizonte, Minas Gerais, Brazil.
[Ti] Título:Obesity induction in hamster that mimics the human clinical condition.
[So] Source:Exp Anim;66(3):235-244, 2017 Aug 05.
[Is] ISSN:1881-7122
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:Although obesity is well established in hamsters, studies using diets with high levels of simple carbohydrate associated with lipids are necessary to assess the impact of this type of food in the body. In this study a high sugar and butter diet (HSB) and high temperature were employed towards this end. Obesity was successfully induced at a temperature of 30.3°C to 30.9°C after 38 days feeding the animals an HSB diet. It was shown that although diet is important for the induction of obesity, temperature is also essential because at a temperature slightly below the one required, obesity was not induced, even when the animals were fed for a longer period (150 days).The obese clinical condition was accompanied by biochemical and hematological changes, as increased cholesterol and triglyceride levels and increased leukocyte numbers, similar to alterations observed in obese humans. Furthermore, it was demonstrated that increasing the intake of simple carbohydrates associated with lipids provided evidence of inflammation in obese animals.
[Mh] Termos MeSH primário: Carboidratos da Dieta/administração & dosagem
Carboidratos da Dieta/efeitos adversos
Gorduras na Dieta/administração & dosagem
Gorduras na Dieta/efeitos adversos
Obesidade/etiologia
[Mh] Termos MeSH secundário: Animais
Manteiga
Colesterol/sangue
Cricetinae
Modelos Animais de Doenças
Feminino
Seres Humanos
Gordura Intra-Abdominal/metabolismo
Contagem de Leucócitos
Obesidade/sangue
Obesidade/metabolismo
Temperatura Ambiente
Fatores de Tempo
Triglicerídeos/sangue
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Carbohydrates); 0 (Dietary Fats); 0 (Triglycerides); 8029-34-3 (Butter); 97C5T2UQ7J (Cholesterol)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170928
[Lr] Data última revisão:
170928
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170404
[St] Status:MEDLINE
[do] DOI:10.1538/expanim.17-0009


  9 / 1123 MEDLINE  
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[PMID]:28251937
[Au] Autor:Brassard D; Tessier-Grenier M; Allaire J; Rajendiran E; She Y; Ramprasath V; Gigleux I; Talbot D; Levy E; Tremblay A; Jones PJ; Couture P; Lamarche B
[Ad] Endereço:Institute of Nutrition and Functional Foods.
[Ti] Título:Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial.
[So] Source:Am J Clin Nutr;105(4):800-809, 2017 Apr.
[Is] ISSN:1938-3207
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Controversies persist concerning the association between intake of dietary saturated fatty acids (SFAs) and cardiovascular disease risk. We compared the impact of consuming equal amounts of SFAs from cheese and butter on cardiometabolic risk factors. In a multicenter, crossover, randomized controlled trial, 92 men and women with abdominal obesity and relatively low HDL-cholesterol concentrations were assigned to sequences of 5 predetermined isoenergetic diets of 4 wk each separated by 4-wk washouts: 2 diets rich in SFAs (12.4-12.6% of calories) from either cheese or butter; a monounsaturated fatty acid (MUFA)-rich diet (SFAs: 5.8%, MUFAs: 19.6%); a polyunsaturated fatty acid (PUFA)-rich diet (SFAs: 5.8%, PUFAs: 11.5%); and a low-fat, high-carbohydrate diet (fat: 25%, SFAs: 5.8%). Serum HDL-cholesterol concentrations were similar after the cheese and butter diets but were significantly higher than after the carbohydrate diet (+3.8% and +4.7%, respectively; < 0.05 for both). LDL-cholesterol concentrations after the cheese diet were lower than after the butter diet (-3.3%, < 0.05) but were higher than after the carbohydrate (+2.6%), MUFA (+5.3%), and PUFA (+12.3%) diets ( < 0.05 for all). LDL-cholesterol concentrations after the butter diet also increased significantly (from +6.1% to +16.2%, < 0.05) compared with the carbohydrate, MUFA, and PUFA diets. The LDL-cholesterol response to treatment was significantly modified by baseline values ( -interaction = 0.02), with the increase in LDL cholesterol being significantly greater with butter than with cheese only among individuals with high baseline LDL-cholesterol concentrations. There was no significant difference between all diets on inflammation markers, blood pressure, and insulin-glucose homeostasis. The results of our study suggest that the consumption of SFAs from cheese and butter has similar effects on HDL cholesterol but differentially modifies LDL-cholesterol concentrations compared with the effects of carbohydrates, MUFAs, and PUFAs, particularly in individuals with high LDL cholesterol. In contrast, SFAs from either cheese or butter have no significant effects on several other nonlipid cardiometabolic risk factors. This trial was registered at clinicaltrials.gov as NCT02106208.
[Mh] Termos MeSH primário: Manteiga
Doenças Cardiovasculares/etiologia
Queijo
Colesterol/sangue
Dieta
Gorduras na Dieta/farmacologia
Ácidos Graxos/farmacologia
[Mh] Termos MeSH secundário: Adulto
Doenças Cardiovasculares/sangue
HDL-Colesterol/sangue
LDL-Colesterol/sangue
Carboidratos da Dieta/farmacologia
Comportamento Alimentar
Seres Humanos
Masculino
Meia-Idade
Obesidade Abdominal/sangue
Obesidade Abdominal/complicações
Fatores de Risco
Adulto Jovem
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE; MULTICENTER STUDY; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Cholesterol, HDL); 0 (Cholesterol, LDL); 0 (Dietary Carbohydrates); 0 (Dietary Fats); 0 (Fatty Acids); 8029-34-3 (Butter); 97C5T2UQ7J (Cholesterol)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170621
[Lr] Data última revisão:
170621
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170303
[St] Status:MEDLINE
[do] DOI:10.3945/ajcn.116.150300


  10 / 1123 MEDLINE  
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[PMID]:28202478
[Au] Autor:Guasch-Ferré M; Becerra-Tomás N; Ruiz-Canela M; Corella D; Schröder H; Estruch R; Ros E; Arós F; Gómez-Gracia E; Fiol M; Serra-Majem L; Lapetra J; Basora J; Martín-Calvo N; Portoles O; Fitó M; Hu FB; Forga L; Salas-Salvadó J
[Ad] Endereço:Departments of Nutrition and marta.guasch@urv.cat jordi.salas@urv.cat.
[Ti] Título:Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevención con Dieta Mediterránea (PREDIMED) study.
[So] Source:Am J Clin Nutr;105(3):723-735, 2017 Mar.
[Is] ISSN:1938-3207
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The associations between dietary fat and cardiovascular disease have been evaluated in several studies, but less is known about their influence on the risk of diabetes. We examined the associations between total fat, subtypes of dietary fat, and food sources rich in saturated fatty acids and the incidence of type 2 diabetes (T2D). A prospective cohort analysis of 3349 individuals who were free of diabetes at baseline but were at high cardiovascular risk from the PREvención con DIeta MEDiterránea (PREDIMED) study was conducted. Detailed dietary information was assessed at baseline and yearly during the follow-up using a food frequency questionnaire. Multivariable Cox proportional hazards models were used to estimate T2D HRs and 95% CIs according to baseline and yearly updated fat intake. We documented 266 incident cases during 4.3 y of follow-up. Baseline saturated and animal fat intake was not associated with the risk of T2D. After multivariable adjustment, participants in the highest quartile of updated intake of saturated and animal fat had a higher risk of diabetes than the lowest quartile (HR: 2.19; 95% CI: 1.28, 3.73; and trend = 0.01 compared with HR: 2.00; 95% CI: 1.29, 3.09; and trend < 0.01, respectively). In both the Mediterranean diet and control groups, participants in the highest quartile of updated animal fat intake had an ∼2-fold higher risk of T2D than their counterparts in the lowest quartile. The consumption of 1 serving of butter and cheese was associated with a higher risk of diabetes, whereas whole-fat yogurt intake was associated with a lower risk. In a Mediterranean trial focused on dietary fat interventions, baseline intake of saturated and animal fat was not associated with T2D incidence, but the yearly updated intake of saturated and animal fat was associated with a higher risk of T2D. Cheese and butter intake was associated with a higher risk of T2D, whereas whole-fat yogurt intake was associated with a lower risk of T2D. This trial was registered at www.isrctn.com as ISRCTN35739639.
[Mh] Termos MeSH primário: Diabetes Mellitus Tipo 2/etiologia
Dieta Mediterrânea
Gorduras na Dieta/administração & dosagem
Ácidos Graxos/efeitos adversos
Comportamento Alimentar
[Mh] Termos MeSH secundário: Idoso
Animais
Manteiga
Doenças Cardiovasculares/etiologia
Queijo
Diabetes Mellitus Tipo 2/epidemiologia
Feminino
Seguimentos
Seres Humanos
Incidência
Masculino
Carne
Meia-Idade
Modelos de Riscos Proporcionais
Estudos Prospectivos
Fatores de Risco
Iogurte
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fats); 0 (Fatty Acids); 8029-34-3 (Butter)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170621
[Lr] Data última revisão:
170621
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170217
[St] Status:MEDLINE
[do] DOI:10.3945/ajcn.116.142034



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