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Determining whether dietary fatty acids and the use of fat spreads are associated with cardiovascular risk factors is difficult due to the multicollinearity of fatty acids and the consumption of multiple spread types. We applied clustering methodologies using data on 31 different fatty acids and 5 different types of fat spreads (high fat: butter, blended butters, and margarines; lower fat: polyunsaturated and monounsaturated) and investigated associations with blood pressure, serum lipid patterns and insulin resistance in the Raine Study Gen2 participants in Western Australia, at 20 and 22 years of age. Amongst n = 785 participants, there were eight distinct clusters formed from the fatty acid data and ten distinct clusters formed from the fat spread data. Male participants had higher systolic blood pressure than females (122.2 ± 11.6 mmHg versus 111.7 ± 10.3, < 0.001 at age 20 and 123.4 ± 10.6 versus 113.9 ± 9.8, < 0.001 at age 22). Males consuming exclusively butter as a fat spread had significantly higher SBP (+4.3 mmHg) compared with males not using spreads. Males consuming a high intake of margarine had significantly higher SBP (+6.6 mmHg), higher DBP (+3.4 mmHg) and higher triglycerides (+30.5%). Amongst females, four patterns of fatty acid intake were associated with lower levels of HDL cholesterol compared with the low-saturated-fat/high -3 reference group ( = 0.017 after adjustment for relevant confounders, range = -10.1% to -16.0%, = 0.017). There were no associations between clusters and HOMA-IR or other serum lipids for males or females. Compared to using no fat spreads, amongst males, a high intake of margarine was characterised by higher systolic and diastolic blood pressure and higher serum triglycerides, whilst the use of butter also was associated with higher SBP. Diets low in -3s or high in trans fats were associated with sub-optimal HDL levels amongst females.
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http://dx.doi.org/10.3390/nu17050869 | DOI Listing |
RSC Adv
September 2025
Department of Chemistry and Biotechnology, Graduate School of Engineering, The University of Tokyo 7-3-1 Hongo, Bunkyo-ku Tokyo 113-8656 Japan
Polyunsaturated fatty acids (PUFAs), fatty acids with multiple unsaturated carbon-carbon bonds, constitute a crucial class of lipids. While the vast diversity of PUFA species arises from their structural variations, most of them are poorly investigated due to their limited availability. Here, we utilize solid-phase synthesis of PUFAs, which we have recently developed, to construct a PUFA library.
View Article and Find Full Text PDFFront Microbiol
August 2025
Hans Merensky Chair in Avocado Research, University of Pretoria, Pretoria, South Africa.
Phytophthora root rot caused by the hemibiotrophic oomycete, is a major biotic hindrance in meeting the ever-increasing demand for avocados. In addition, the pathogen is a global menace to agriculture, horticulture and forestry. Phosphite trunk injections and foliar sprays remain the most effective chemical management strategy used in commercial avocado orchards against the pathogen.
View Article and Find Full Text PDFFront Oral Health
August 2025
Conservative Dentistry and Endodontics, AB Shetty Memorial Institute of Dental Sciences, Nitte (deemed to be) University, Mangalore, India.
Short-chain fatty acids (SCFAs), primarily acetate (C2), propionate (C3), and butyrate (C4), are crucial microbial metabolites formed by the fermentation of dietary fibers by gut microbiota in the colon. These SCFAs, characterized by fewer than six carbon atoms, serve as an essential energy source for colonic epithelial cells and contribute approximately 10% of the body's total energy requirement. They are central to maintaining gut health through multiple mechanisms, including reinforcing intestinal barrier function, exerting anti-inflammatory effects, regulating glucose and lipid metabolism, and influencing host immune responses.
View Article and Find Full Text PDFFood Sci Nutr
September 2025
Fats and Oils Department, Food Industries and Nutrition Research Institute National Research Centre Cairo Egypt.
This study developed a vegan chocolate spread using spray-dried plant-based milk powders (soy, lentil, and rice), fortified with nano-liposomal vitamin D3 and an oleogel-balanced omega fatty acid to enhance nutritional quality. The plant-based milk powders exhibited high protein (up to 26.8% in soy), fiber, and micronutrients.
View Article and Find Full Text PDFVet World
July 2025
Research Center for Horticulture, National Research and Innovation Agency, Jl. Raya Jakarta-Bogor No.32, Pakansari, Kec. Cibinong, Kabupaten Bogor, West Java 16915, Indonesia.
Background And Aim: Purple sweet potatoes ( var. Ayamurasaki) possess high nutritional potential due to their rich content of amino acids, minerals, and fatty acids. However, their nutritional profile can be further improved through fermentation.
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