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Anti-obesity effect of a traditional Chinese dietary habit-blending lard with vegetable oil while cooking.

ABSTRACT: Obesity, which is associated with dietary habits, has become a global social problem and causes many metabolic diseases. In China, both percentages of adult obesity and overweight are far lower compared to western countries. It was designed to increase the two levels of daily intake in human, namely 3.8% and 6.5%, which are recommendatory intake (25 g/d) and Chinese citizens' practical intake (41.4 g/d), respectively. The mice were respectively fed with feeds added with soybean oil, lard or the oil blended by both for 12 weeks. In the mice fed with diet containing 3.8% of the three oils or 6.5% blended oil, their body weight, body fat rate, cross-sectional area of adipocytes, adipogenesis and lipogenesis in adipose were decreased, whereas hydrolysis of triglyserides in adipose was increased. This study demonstrated that the oil mixture containing lard and soybean oil had a remarkable anti-obesity effect. It suggests that the traditional Chinese dietary habits using oils blended with lard and soybean oil, might be one of the factors of lower percentages of overweight and obesity in China, and that the increasing of dietary oil intake and the changing of its component resulted in the increasing of obesity rate in China over the past decades.

SUBMITTER: Wang J

PROVIDER: S-EPMC5665938 | biostudies-literature |

REPOSITORIES: biostudies-literature

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A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats.

Project description:BackgroundObesity is associated with increased consumption and preference for dietary fat. Experimental models of fat-induced obesity use either lard or vegetable shortening. Yet, there are no direct comparisons of these commonly used fat sources, or the influence of their fatty acid composition, on the development of diet-induced obesity.ObjectiveTo compare the effects of lard and hydrogenated vegetable-shortening diets, which differ in their fatty acid composition, on weight gain and the development of obesity and insulin resistance in rats.Methods and designMale Wistar rats were fed ad libitum for 14 weeks high-fat diets containing either (1) high vegetable fat (HVF, 60?kcal% from vegetable shortening) or (2) high lard fat (HLF, 60?kcal% from lard). Rats fed normal-fat (NF, 16?kcal% from vegetable shortening) diet served as control. Body weight, food intake, adipose tissue mass, serum 25[OH]D3, glucose, insulin and fatty acid composition of diets were measured.ResultsRats fed either of the two high-fat diets had higher energy intake, weight gain and fat accretion than rats fed normal-fat diet. However, rats fed the HLF diet consumed more calories and gained more weight and body fat with greater increases of 32% in total (158.5±8.2 vs 120.2±6.6?g, P<0.05), 30% in visceral (104.4±5.2 vs 80.3±4.2?g, P<0.05) and 36% in subcutaneous fat mass (54.1±3.6 vs 39.9±3.1?g, P<0.05), compared with rats fed the HVF diet. Higher visceral adiposity was positively correlated with serum insulin (r=0.376, P<0.05) and homeostatic model assessment insulin resistance (r=0.391, P<0.05).ConclusionWe conclude that lard-based high-fat diets accentuate the increase in weight gain and the development of obesity and insulin resistance more than hydrogenated vegetable-shortening diets. These results further point to the importance of standardizing fatty acid composition and type of fat used in determining outcomes of consuming high-fat diets.

| S-EPMC4735054 | biostudies-literature

Critique of the Chinese dietary guidelines on the consumption of cooking oils.

Project description: Not available

| S-EPMC7802536 | biostudies-literature

Transcription profiling of Atlantic salmon following dietary substitution of fish oil with vegetable oils

Project description:There is an increasing drive to replace fish oil (FO) in finfish aquaculture diets with vegetable oils (VO), driven by the short supply of FO derived from wild fish stocks. Little is known of the consequences for fish health after such substitution. The effect of dietary VO on hepatic gene expression was determined in Atlantic salmon (Salmo salar) byg a cDNA microarray analysis. Post-smolt farmed salmon were reared for x weeks on diets where the FO component of the feed was replaced with one of three different VOs - rapeseed (RO), soybean (SO) or linseed (LO). RNA from five fish fed on each diet was extracted. A total of 20 cDNA microarray hybridisations - TRAITS / SGP Atlantic salmon 17k feature cDNA microarray - were performed - 4 diets (three VO + FO control) x 5 individuals - using a common pooled reference control design. Data were obtained from 19 of the 20 hybridisations.

2008-10-27 | E-TABM-478 | biostudies-arrayexpress

Genotype-specific responses in hepatic lipid metabolism to complete dietary fish oil replacement by vegetable oil in Atlantic salmon

Project description:As part of a study investigating the effects of genotype on responses to sustainable feeds in Atlantic salmon, a microarray analysis of the liver transcriptome of two family groups, identified as 'Lean' or 'Fat' (based on flesh lipid content), which were fed a diet containing either 100% fish oil (FO) or 100% vegetable oil (VO) was undertaken. Cholesterol and lipoprotein metabolism pathways that were differentially affected by diet depending on the genetic background of the fish were identified.<br><br>The TRAITS/SGP (v.2.1) salmon 17k cDNA microarray was used in this experiment. A dual-labelled experimental design was employed for the microarray hybridisations. aRNA from each experimental sample (Cy3 labelled) was competitively hybridised against a common pooled-reference sample (Cy5 labelled), which comprised equal amounts of aRNA from each of the samples used in the study. This design permits valid statistical comparisons across all treatments to be made. The entire experiment comprised 24 hybridisations - 2 lipid phenotypes (Lean/Fat) × 2 diets (FO/VO) × 6 biological replicates.

2011-01-04 | E-TABM-1089 | biostudies-arrayexpress

Genotype-specific responses in intestinal lipid metabolism to complete dietary fish oil replacement by vegetable oil in Atlantic salmon

Project description:As part of a study investigating the effects of genotype on responses to sustainable feeds in Atlantic salmon, a microarray analysis of the intestine transcriptome of two family groups, identified as 'Lean' or 'Fat' (based on flesh lipid content), which were fed a diet containing either 100% fish oil (FO) or 100% vegetable oil (VO) was undertaken.

2012-03-01 | E-TABM-1173 | biostudies-arrayexpress

Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats.

Project description:High-fat diets have been associated with overweight/obesity and increased mortality in middle-aged populations. However, it is still unclear how gut microbiota in middle-aged populations responds to dietary fats at a normal dose. In this study, we explored gut microbiota structure in middle-aged rats (aged 12 months) after feeding 4% (w/w) soybean oil, lard or fish oil for 3 months, respectively. The results showed that the gut microbiota structure in the fish oil group was substantially different from those of the soybean oil and lard groups in both in vitro and in vivo studies. The relative abundances of phylum Proteobacteria and genus Desulfovibrio in the caecal and colonic contents were the highest in the fish oil group (p < 0.05). The mRNA levels of biomarkers for inflammation in the colon, including IL-1β, IL-6, IL-17, IL-18 and TNF-α, were also the highest in the fish oil group (p < 0.05). Meanwhile, the fish oil group had the highest microbial DNA abundance of a predicted lipid metabolism. Our results gave a new insight into the potentially negative impact of fish oil diet on health of middle-aged populations by changing gut microbiota and inducing inflammation as compared to soybean oil and lard diets.

| S-EPMC5429820 | biostudies-literature

traditional chinese medicine

Project description:traditional chinese medicine Targeted loci

| PRJNA796441 | ENA

Associations of Cooking With Dietary Intake and Obesity Among Supplemental Nutrition Assistance Program Participants.

Project description:IntroductionParticipation in the Supplemental Nutrition Assistance Program (SNAP) may help ease economic and time constraints of cooking, helping low-income households prepare healthier meals. Therefore, frequent cooking may be more strongly associated with improved dietary outcomes among SNAP recipients than among income-eligible non-recipients. Alternately, increased frequency of home-cooked meals among SNAP participants may be beneficial simply by replacing fast food intake. This study quantified the association between home cooking and fast food with diet intake and weight status among SNAP recipients.MethodsIn 2016, data from low-income adults aged 19-65 years from the National Health and Nutrition Survey 2007-2010 (N=2,578) were used to examine associations of daily home-cooked dinner and weekly fast food intake with diet intake, including calories from solid fat and added sugar and key food groups (sugar-sweetened beverages, fruit, and vegetables), and prevalence of overweight/obesity. Differences in these associations for SNAP recipients versus income-eligible non-recipients were analyzed, as well as whether associations were attenuated when controlling for fast food intake.ResultsDaily home-cooked dinners were associated with small improvements in dietary intake for SNAP recipients but not for non-recipients, including lower sugar-sweetened beverage intake (-54 kcal/day), and reduced prevalence of overweight/obesity (-6%) (p<0.05). However, these associations were attenuated after controlling for fast food intake. Consuming at least one fast food meal/week was associated with 9.3% and 11.6% higher overweight/obesity prevalence among SNAP recipients and non-recipients, respectively (p<0.05).ConclusionsStrategies to improve dietary intake among SNAP recipients should consider both increasing home cooking and reducing fast food intake.

| S-EPMC5454383 | biostudies-literature

Erratum: Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats.

Project description:A correction to this article has been published and is linked from the HTML version of this paper. The error has been fixed in the paper.

| S-EPMC5552821 | biostudies-other

Response of Macrobrachium rosenbergii to Vegetable Oils Replacing Dietary Fish Oil: Insights From Antioxidant Defense.

Project description:The study was conducted to evaluate the effects of fish oil replacement by vegetable oils on growth performance, histology, and antioxidant capacity of Macrobrachium rosenbergii. Three isonitrogenous and isoenergetic diets were formulated with different lipid sources included. DFO diet contained 6% fish oil, whereas DSO and DRO diets included 6% soybean oil and rapeseed oil (RO) as alternatives for fish oil, respectively. Prawns were fed thrice daily for 8 weeks. The results showed that prawns in DFO group showed significantly lower final weight, weight gain ratio, and specific growth rate (SGR), but higher feed intake and feed coefficient ratio than those in DSO and DRO groups. In hepatocellular ultrastructure, malformed and atrophic nucleus and higher apoptosis ratio were observed in DFO group. In addition, levels of haemolymph proinflammatory cytokines, activities of anti-superoxide anion, inducible-type NO-synthase (iNOS) and content of nitric oxide, and hepatopancreas NF-?B signal pathway gene expression in DFO group increased markedly compared to those of DSO and DRO groups. The results suggested that vegetable oils, such as soybean oil and RO might be the better lipid sources in diets for Macrobrachium rosenbergii than fish oil, it may be attributed to modified oxidative status induced by NF-?B-NO signal pathway.

| S-EPMC7082322 | biostudies-literature

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