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Medical Forum / General / Nutrition / August 2005Canola oil does not increase lipid peroxidation
This might be of interest to many -- especially to Montygram. :-) Eur J Clin Nutr. 2001 Nov;55(11):922-31. A diet containing rapeseed oil-based fats does not increase lipid peroxidation in humans when compared to a diet rich in saturated fatty acids. Sodergren E, Gustafsson IB, Basu S, Nourooz-Zadeh J, Nalsen C, Turpeinen A, Berglund L, Vessby B. Section for Geriatrics/Clinical Nutrition Research, Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden. OBJECTIVE: To compare the effects of a rapeseed oil-based diet containing an increased proportion of easily oxidised polyunsaturated fatty acids such as alpha-linolenic acid with a diet rich in saturated fatty acids on the degree of lipid peroxidation in the human body. DESIGN: A randomised cross-over study. SUBJECTS AND INTERVENTIONS: Nineteen healthy moderately hyperlipidemic subjects (six women and 13 men, age 50+/-8 y and body mass index (BMI) 24.5+/-2.6 kg/m(2)) were given a rapeseed oil-based diet (RO) and a control diet (SAT) rich in saturated fatty acids during two consecutive 4 week periods separated by a 4 week wash-out period. Biomarkers of lipid peroxidation and antioxidants were analysed in plasma and urine. RESULTS: No significant differences in plasma or urinary levels of free 8-iso-prostaglandin F(2alpha), plasma total 8-iso-prostaglandin F(2alpha) plasma hydroperoxides or plasma malondialdehyde were observed between the RO and SAT diets (P=0.14-0.95). A higher concentration of serum gamma-tocopherol was detected after the RO diet compared to the SAT diet (P<0.001), whereas the serum alpha-tocopherol concentration and plasma antioxidative capacity did not differ between the two test diets. The total cholesterol, LDL cholesterol and LDL/HDL ratio were lower after the RO diet compared to the SAT diet (P<0.001), while HDL cholesterol and total triglyceride levels were similar after the two diets. CONCLUSION: These results suggest that a rapeseed oil-based diet rich in alpha-linolenic acid does not seem to increase the degree of lipid peroxidation in plasma and urine compared to a diet rich in saturated fats. This is possibly due to a sufficient content of antioxidants in the rapeseed oil diet to increase circulating concentrations of antioxidants that may protect unsaturated fatty acids from oxidation. SPONSORSHIP: Swedish Council for Forestry and Agricultural Research and Foundation for Geriatric Research. PMID: 11641740  SignatureJuhana Yes, this is worth discussing in detail. There are many points that deserve attention. 1. The whole idea of canola was to get the erucic acid out of the oil, and rapeseed is very high in erucic acid. It makes no sense to use the phrase "canola oil" here unless there is more to it that is stated in the abstract. Erucic acid is an incredible inhihbitor of neutrophil elastase, due to the erucic acid content, whereas canola may not be (I don't think anyone's done the experiment to see if the trace amounts of erucic in canola have a similar efffect). 2. In the short term (and if you want to live decades, a few weeks is very short term), anything is possible, as the researchers themselves admit. I've seen studies where the subjects' SOD levels increase, but this is not good (especially if one isn't getting the trace minerals needed for proper SOD function). I recently posted a study of SOD versus "vitamin E' in chronic disease/longevity issues (as one would expect, high SOD levels mean your body is working overtime on dealing with excess free radical damage, whereas high E/low SOD means you don't have much oxidative stress going on). Over time, the body will break down. The only question is how and when. If all tocopherol levels increased slightly, this probably would demonstrate "benefit," but measuring one level for several weeks means very little, unless it's off the charts (as was the case in the Sinclair fish oil study I posted a few weeks or so ago). 3. We are not told how the food was prepared nor what other foods were eaten. I recently posted studies fresh off the presses that talks of the dangers of frying with highly unsaturated oils. 4. The problems that occur due to a diet high in these highly unsaturated are long-term. You don't drop dead immediately if you eat a meal full of highly unstable fatty acids, though your intestines might become quite irritated. 5. Notice how they talk about "saturated fat," and yet they don't tell us what exactly these people ate. They could have eaten fried lard, for example, which is just about as bad as any plant oils that is high in unsaturated fatty acids (due to the lack of antioxidants). Some highly unsaturated oils, such as high quality sesame, are so rich in antioxdiants that as long as you don't heat them up much, they won't do you damage for decades (if at all). If your diet remains very high in antioxidants, you may be very healthy on such a diet, yet hardly anyone eats such a diet, and unless you have your own lab, you won't be able to determine the quality of the sesame oil. If the researchers wanted to determine at least the short term effects, they should have used the highest quality oil that is highest in saturated fatty acids (the best I've found is Coconut Oil Supreme, though Tropic Traditions is a close second - this may have changed since I purchased these oils, a few years back - they last so long that I'm still using them today, and they still taste fresh!). 6. If rapeseed oil is cooked at high temperatures while exposed to air, the free radical reactions will occur before the food gets into your body, and the molecules may be harmless (in the short term), though low in nutritional value (they become like a plastic). Oils high in omega 3s may be less dangerous when cooked, but this depends on several factors, such as the antioxidants in the oil as well as the antioxidants in the other foods eaten. 7. I'd like to see more of these kinds of studies, but unless they are going to be more specific, and more on point, there is no reason to doubt the studies that suggest the opposite, because they are generally more on point and more in accord with basic chemistry. It is rather funny, though, how "scientists" often fall to pieces when it comes to "nutrition." Here, they are dealing directly with the effects of lipid peroxidation, and yet they don't seem to have paid any attention to other foods eaten that may have been high in antioxidants. You can't get science if you fail to be adhere to the scientific method, and yet in "nutritional science" this is the rule rather than the exception. 8. I've challenged people here severa times in the past to put up $50,000. I'll match it. Then we'll get 100 dogs from the shelters, examine them to make sure they are all healthy, split them into two groups, and feed one group loads of fish oil and an omega 6 source (to make sure there is "balance"). The other group gets Coconut Oil Supreme in large doses. Other food will be the same: an egg, a teaspoon of nutritional yeast, etc. The coconut oil dogs should die younger, because they will be "essential fatty acid deficient," but if they don't you pay for the experiment, and I get any remaining amount from your $50,000. If the coconut oil dogs do die younger by a year or more (on average), I'll pick up the tab, and you get the remainder, if any. So far, no takers, even among those "scientists" who post here and insist that lipid peroxidation is not the underlying cause of "chronic disease," despite the mountain of scientific evidence to support this notion. If they were so sure of their claims, they would jump at this opportunity. >>8. I've challenged people here severa times in the past to put up $50,000. I'll match it. Then we'll get 100 dogs from the shelters, examine them to make sure they are all healthy, split them into two groups, and feed one group loads of fish oil and an omega 6 source (to make sure there is "balance"). The other group gets Coconut Oil Supreme in large doses. Other food will be the same: an egg, a teaspoon of nutritional yeast, etc. The coconut oil dogs should die younger, because they will be "essential fatty acid deficient," but if they don't you pay for the experiment, and I get any remaining amount from your $50,000. If the coconut oil dogs do die younger by a year or more (on average), I'll pick up the tab, and you get the remainder, if any. So far, no takers, even among those "scientists" who post here and insist that lipid peroxidation is not the underlying cause of "chronic disease," despite the mountain of scientific evidence to support this notion. If they were so sure of their claims, they would jump at this opportunity. << COMMENT: Essentially that experiment has been done in 1975, and I posted it. Dogs fed hydrogenated coconut oil get atherosclerosis! This is unusual and rare in dogs. IF you add a little polyunsaturated plant oil to that diet, they don't get atherosclerosis. You never commented. As for the paper above, read the whole thing before attacking the scientists on their lack of detailed reporting *in the abstract.* Give us a break. Canola has a lot of omega-3 in it (10%). The erucic acid isn't the point. SBH :::: 8. I've challenged people here severa times in the past to put up :: $50,000. I'll match it. Then we'll get 100 dogs from the shelters, [quoted text clipped - 29 lines] :: :: SBH Here is some more detailed information about lipid peroxidation and canola oil/ rape seed oil. http://www.diva-portal.org/diva/getDocument?urn_nbn_se_uu_diva-1250-1__fulltext.pdf In the case the above link does not work, you can google "Lipid Peroxidation in vivo. Evaluation and Application of Methods for Measurement." SignatureJuhana I took a quick look at the "complete" text, and they do not specify what the "saturated fat" was. The USDA database states that lard is about 39% saturated, which means that the rest is unsaturated. Moreover, it has no antioxidants, and is often going rancid before it reaches the person's mouth, whereas there is some antioxdant content to the plant oils, though it varies greatly. And as everyone agrees, oxidant stress does not destroy an organism immediately, so if the study only lasts a few weeks or months, what you see if temporary adaptation. As I said in my experimental challenge, let's get two groups of dogs, or other animals that live a much shorter amount of times than humans (assuming the metabolize fats similarly to humans, unlike rats and cats, for example), and let's see if the fresh coconut oil group lives long than the rapeseed, fish oil, and safflower oil group. Most people don't realize that the only difference between flax oil and linseed oil used in painting (or safflower, used in light colored paints) is that the paint oils have been stripped of antioxdiants through refining, and so are ready to oxidize immediately upon exposure to air - it's very chemically unstable. As I said above, you can get highly unsaturated oils that may not be too bad, relatively speaking (sesame oil), but you won't know unless you do actual experiments. That's too much of a risk as far as I'm concerned, considering such oils are not necessary, and that fresh coconut oil has so many health benefits (as does good quality butter). Remember - lowering LDL cholesterol means raising you cancer risk. Why do that if you only have to worry about oxidized cholesterol? Why not just make sure you are not consuming oxidized cholesterol or possibly very unstable oils that will oxidized the cholesterol after being ingested? No matter how you think about it, it just makes no sense to use these oils, unless you are growing the seeds and extracting the oil yourself, and even then you have to worry about arachidonic acid in your body (its metabolites are the root cause of most "chronic disease" whereas direct lipid peroxidation can destroy organs such as the gall bladder, or cause pancreatitis - see the work of JoAnn Braganza, for example). >>>8. I've challenged people here severa times in the past to put up >$50,000. I'll match it. Then we'll get 100 dogs from the shelters, [quoted text clipped - 27 lines] > >SBH Key word there was "hydrogenated". You are not talking about the same oil. I believe Coconut Oil Supreme, which is what Montygram would use for the experiment, is virgin, cold-pressed, non-hydrogenated, non-bleached. Monty, correct me if I'm wrong. rr > >>>8. I've challenged people here severa times in the past to put up > >$50,000. I'll match it. Then we'll get 100 dogs from the shelters, [quoted text clipped - 32 lines] > for the experiment, is virgin, cold-pressed, non-hydrogenated, > non-bleached. Monty, correct me if I'm wrong. Yes, but Montygram doesn't believe trans fats are an issue and hydrogenation, if complete, will make the coconut oil completely saturated and therefore even better (from his point of view). MattLB Then take me up on my offer and you'll be at least $10,000 richer, I would estimate. The experiments on dogs and rabbits have been debunked long ago, though you can read Bruce Fife's "Saturated fat may save your life" if you want some details. But let's talk apples and apples, not apples and oranges. There is some unsaturated fatty acid content to coconut oil, so I don't consume it if it has even the slightest hint of rancidity. Dogs are not humans. According to anthropology books I have read, early humans relied on palm and coconut for much of the calorie content of their diets. Dogs and rabbits never did. The AHA's own spokesman talked of oxidized cholesterol being the real problem, so again, the rancid coconut oil could indeed cause some degree of atherosclerosis in animals that do not have the antioxidant capacity to deal with it. The PUFA oils could have been very high in antioxidants because it might have been fresh. Do we know which group of dogs actually lived longer? That is the key issue, of course. If my dog has some atherosclerosis, yet lives a long life, but my other dog on a high PUFA oil diet dies young of cancer, I don't really care about the atherosclerosis. Let's do the experiment correctly, and if you are wrong, you pay! Put your money where you mouth is, if you believe these studies that do not specifiy (or when they do, you realize they were using rancid fats). I am willing to. Why? Because what you are suggesting violated basic chemical understanding. It's like saying that because a study says that gravity doesn't exist, you are going to float around your living room tonight. Fine, put your money where your mouth is. > Dogs are not humans. According to anthropology books I have read, > early humans relied on palm and coconut for much of the calorie content > of their diets. Dogs and rabbits never did. Your ignorance extends into other fields I see. Since humans created dogs by selective breeding of wolves, it should be obvious that they would be exposed to the same foodstuffs - unless of course you think the humans went out on separate dogfood hunting trips. > The PUFA oils could have been very high in antioxidants because it > might have been fresh. Do we know which group of dogs actually lived > longer? That is the key issue, of course. If my dog has some > atherosclerosis, yet lives a long life, but my other dog on a high PUFA > oil diet dies young of cancer, I don't really care about the > atherosclerosis. Twist and turn, so you never have to face the truth. > fats). I am willing to. Why? Because what you are suggesting > violated basic chemical understanding. What understanding would that be? > It's like saying that because a > study says that gravity doesn't exist, you are going to float around > your living room tonight. Whereas if Gilbert Ling says lipid bilayers don't exist just believe him, yes? MattLB Some other points are worthy of consideration: 1. Highly polyunsaturated fatty acid oils used to be considered "heart healthy," even in the 1990s, but now we are told by "nutritional scientists" that "monounsaturated fats like canola oil" are "heart healthy," yet they never told us why the polyunsaturates are not nearly as "heart healthy," though some of the more honest might say, "it's not about heart health, it's about the much higher cancer risk." 2. "Saturated fats" are supposed to be "heart unhealthy" because they raise cholesterol levels (though this is not as clear as they claim, for example, stearic lowers cholesterol, and none raise cholesterol more than a very small amount, unless your cholesterol levels are very low to begin with, most likely due to a poor diet), and yet the AHA's own spokesman recently stated that only oxidized cholesterol is a problem, so "saturated fat" is no longer a problem, though my claim is that too many foods are classified as "saturated fat," some of which are very healthy, like coconut oil, whereas others are very unhealthy, like a fried steak, or possibly fried eggs. 3. "Nutritional experts" are telling us to eat lots of "monounsaturated fats" due to the health benefits of the "Mediterranean diet," yet when you look at WHO statistics on heart disease and cancer, you don't see much of a difference. Italy seems to have higher cancer rates that the USA (and similar rates of heart diseawse), for example, but the countries that eat a lot of coconut oil have hardly any cancer/heart disease when compared to the USA. 4. Canola/rapeseed is classifed as a "monounsaturated fat" by these experts, and it's polyunsaturated fatty acid content is similar to "saturated fat" sources, such as lard, so there's really no difference that one should see in the kind of study these researchers did, if they used something like lard. My guess is that this is what happened in this experiment. 5. I saw an episode of "Dr. G: Medical Examiner" (I think it was about 3 months ago, on TLC), and she did an autopsy on a woman in her twenties who just dropped dead one day. Dr. G. found firbrotic heart lesions that astounded her, yet the woman, who was poor and ate only "junk food," did not die of this condition (though she might have in a few years). Dr. G. didn't know that much "junk food" today (twinkie type stuff) is made with rapeseed oil, high in erucic acid, which greatly inhibits neutrophil elastase, which breaks down lesions. Lesions are caused by lipid peroxidation, and on the kind of diet this woman was on, one would expect massive lipid peroxidation. Each food has specific molecules, and so real scientific studies need to take all of them into account, but the nutritionists, for the most part, just classify food into abstract categories that might sound "scientific," yet are best described as science fiction. I already posted about what's in a fried steak that makes it "unhealthy" (oxidized cholesterol, arachidonic acid, relatively high iron levels, stearic acid - which in combination with iron means lots of iron absorption, a skewered amino acid profile leaning towards the serotogenic, physiologically, etc.), but find a study done with such specify (and done by nutritionists) and you'll be reading the exception and not the rule. :: Some other points are worthy of consideration: :: [quoted text clipped - 54 lines] :: find a study done with such specify (and done by nutritionists) and :: you'll be reading the exception and not the rule. At the moment I don't have time to reply in detail, unfortunately. I just want to say that I agree with you that it is the total mortality that counts. Here in the Italian study below high MUFA/ saturated fat ratio was clearly associated with reduced mortality. On the other hand, in the Lyon Diet Heart Study alpha-linolenic intake was associated reduced cardiac and total mortality. An then there is the GISSI-study. These studies clearly point that the people manage best with a diet of high MUFA, some alpha-linolenic acid, EPA and DHA and low saturated fat. Exp Gerontol. 2005 Apr;40(4):335-43. Related Articles, Links Unsaturated fatty acids intake and all-causes mortality: a 8.5-year follow-up of the Italian Longitudinal Study on Aging. Solfrizzi V, D'Introno A, Colacicco AM, Capurso C, Palasciano R, Capurso S, Torres F, Capurso A, Panza F. Department of Geriatrics, Center for Lipoprotein Metabolism, University of Bari Policlinico, Piazza G. Cesare, 11-70124 Bari, Italy. v.solfrizzi@geriatria.uniba.it Recent evidence suggested a protective role of dietary monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) intakes against several chronic diseases and, therefore, an increased human longevity. After a median follow-up of 8.5 years, we investigated the possible role of MUFA, PUFA, and other selected food groups in protecting against all-causes mortality in a population-based, prospective study, conducted in one of the eight centers of the Italian Longitudinal Study on Aging (ILSA), Casamassima, Bari, Italy. Out of 704 elderly subjects (65-84 years), 278 nondemented persons agreed to participate at the first survey (1992-1993). During the follow-up, there were 91 deaths. A semi-quantitative food frequency questionnaire evaluating macronutrient daily intakes were performed at the first survey. Higher MUFA intake was associated with an increase of survival (hazard ratio 0.81, 95% CI 0.66-0.99), a higher unsaturated fatty acids (UFA) to SFA ratio (hazard ratio 1.20, 95% CI 0.99-1.45) increased total mortality only marginally, while no effect about other selected food groups were found. In conclusion, in this prospective study on older nondemented subjects with a typical Mediterranean diet, a higher MUFA intake increased survival, while a higher UFA/SFA ratio increased total mortality, but only marginally. PMID: 15820615 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=15820615&query_hl=1 I am not saying that coconut oil based diet is bad. Actually it would be interesting to see a human study with canola oil and coconut oil are put face to face. I would bet that the winner is canola oil mostly because of the alpha-linolenic acid it contains. And remember the Okinawan centenarians who use canola oil... SignatureJuhana How can you disregard the WHO statistics? The "poor" countries that consume lots of coconut oil have hardly any incidence of "chronic disease," yet the "Mediterranean" countries are close to the USA in chronic disease, with perhaps one or two exceptions in nations with very small populations. Have you seen the canola oil study done on piglets? Even compared against canola oil, it was bad news (in terms of terrible lipid peroxidation, using up the vitamin E). I posted it several times already. And how could the 100+ year old Okinawans have been using canola oil for more than a decade or so? It is a recently developed oil. Do what you want, but it is clear that you have a lot to learn. The effects you see with omega 3s is temporary, due to its effect on arachidonic acid. Have you read any of my posts that address this point? I'll post an abstract below. Lastly, the researchers were suprised because they understand the basic chemistry, and it doesn't make any sense. But what I learned is that they often use lard as the "saturated fat" source, and due to its high unsaturated fatty acid content and lack of antioxidants, it is worse than just about any plant oil. The problem is not the chemistry, but how the "nutritional experts" classify food, that is, they basically just fabricate classification schemes that are not related to basic scientific knowledge. The big mistake you are making is in thinking in terms of "monounsaturated fat," "saturated fat," etc. Each individual fatty acid possesses unique physiological properties, and each fat/oil source will have different degrees of antioxidant protection. Even a bottle of the same oil from the same batch could be different, for example if one was allowed to sit in sunlight while the other was kept in a cool, dark place. The greatest experiment in human history has already been done, and it demonstrates beyond any doubt that a diet very high in saturated fatty acids (not "saturated fat," at least until there is a scientifically valid definition of the phrase that has widespread exceptance) is the healthiest possible. Some highly unsaturated oils, such as sesame, might be acceptable, assuming that it is not cooked and that it contains the highest level of antioxidants possible for that plant, but unless you've got a lab, coconut oil is best because it's so easy to tell if it's going rancid, and if it isn't, it won't inside your body, whereas the highly unsaturated oils people are consuming these days can go rancid inside your body, even if it doesn't taste rancid. Many of these have been deodorized so that you can't tell (see Bruce Fife's "Saturated fat may save your life" for a detailed explanation). I don't know if you've read the Okinawa study book, as I have, but I found several incredibly bad errors (basic knowledge misunderstood) on one page alone! Those guys are fools. That "study" is the best example of people who have preconceptions, and simply decide to include and exclude data based on those preconceptions. I, on the other hand, have no axe to grind. As I've said, you might be able to live a long and healthy life on high quality sesame oil. I just see no reason to take such a risk. The science is clear - free radical damage is the underlying cause of what is being called "chronic disease." As Spiteller has pointed out, there are different kinds of physiological free radical generation, some of which is unavoidable but harmless in an otherwise healthy person. Other kinds cause tremendous damage, which scientists like Braganza have documented being associated with high polyunsaturate consumption. I see no reason in taking risks in this context. It makes no sense to use oils that could be a problem, when high quality coconut oil (or even butter) is so much safer and tastier. The fact that even the AHA's spokesman now admits that it's free radical damage to cholesterol that is the "cause" of heart disease is an example of the change that has been taking place over the last few years. All of the previous claims for causation have been found to be free radical mediated. For example, remember the "Homocysteine Revolution?" It turns out that if the oxidative stress is not present, there's not really anything to worry about concerning homocysteine. Pharmacol Res. 2005 Aug;52(2):183-91. Differential effects of eicosapentaenoic and docosahexaenoic acids upon oxidant-stimulated release and uptake of arachidonic acid in human lymphoma U937 cells. Obajimi O, Black KD, Macdonald DJ, Boyle RM, Glen I, Ross BM. Scottish Association for Marine Science, Dunstaffnage Marine Laboratory, Oban, Scotland. The use of n-3 polyunsaturated fatty acids, as found in fish-oil derived dietary supplements, as anti-inflammatory agents is supported by a variety of biochemical and physiological data. Recent studies investigating the therapeutic potential of long chain (>C20) n-3 fatty acids in mental illness have lead to the conclusion, however, that not all n-3 fatty acid types are equally efficacious. In particular eicosapentaeoic acid (EPA) appears to possess antidepressant and antipsychotic activity, while docosahexaenoic acid (DHA) does not, an effect suggested to be due to a differential ability to antagonize arachidonic acid (AA)-dependent cell signalling. In this study, we examine the effect of EPA and DHA supplementation upon uptake and release of arachidonic acid stimulated by tert-butyl hydroperoxide/Fe(2+) in U937 cells. Oxidant-stimulated (3)H-AA release from cells was enhanced by pre-treatment with EPA, DHA and AA, but not stearic or oleic acids for 18 days, with the order of effect magnitude being EPA>DHA=AA. Supplementation of cells for 1 day gave qualitatively similar results, although the effect magnitude was smaller. To determine whether enhanced release was due to decreased reuptake of AA, cells were cultured in the presence of 10muM fatty acids. Pre-treatment of cells with EPA, and to a lesser extent AA, but not DHA, inhibited uptake of (3)H-AA measured subsequent to the removal of unesterfied fatty acids. This study suggests that, in U937 cells, EPA can alter the rate of uptake and release of AA from phospholipids in an exposure time-dependent manner, whereas DHA has no or little effect. Our results predict that EPA will have a more pronounced effect upon AA-dependent processes compared to DHA, and suggests that the relative amounts of EPA and DHA in fish oil supplements may modify their biochemical, and potentially, behavioural effects. And a few select quotations (of hundreds, if not thousands) which can be found on pubmed.com Asia Pacific J Clin Nutr (1996) 5: 100-104 Serum lipids, lipid peroxidation and glutathione peroxidase activity in rats on long-term feeding with soybean oil or palm oil. Ima-Nirwana Sa, Z. Mericana, Jamaluddin Mb and Khalid BAKc "...vegetable oils, while being devoid of cholesterol, contain large amounts of polyunsaturated fatty acids (PUFA) that undergo lipid peroxidation when exposed to free radicals in vitro and in vivo. Lipid peroxidation, being an autocatalytic process, generates more free radicals and MDA that can oxidise LDL, therefore worsening atherosclerosis." Res Vet Sci. 2005 Aug;79(1):19-27. Epub 2004 Dec 21. Rat, caprine, equine and bovine erythrocyte ghosts exposed to t-butyl hydroperoxide as a model to study lipid peroxidation using a chemiluminescence assay. Iglesias BF, Catala A. "Polyunsaturated fatty acids (PUFAs) present in rat erythrocyte ghosts exhibit the highest sensitivity to oxidative damage and their sensitivity increases as a power function of the number of double bonds per fatty acid molecule." J Neurosci Methods. 2005 Jun 15;144(2):257-63. Epub 2004 Dec 30. Identification and quantification of the hydroxyeicosatetraenoic acids, 20-HETE and 12-HETE, in the cerebrospinal fluid after subarachnoid hemorrhage. Poloyac SM, Reynolds RB, Yonas H, Kerr ME. Department of Pharmaceutical Sciences, 808A Salk Hall, School of Pharmacy, University of Pittsburgh, Pittsburgh, PA 15261, USA. PURPOSE:: The monohydroxylated metabolite of arachidonic acid, 20-hydroxyeicosatetraenoic acid (20-HETE), is a potent vasoconstrictor of cerebral microvessels. 20-HETE formation is substantially elevated in the cerebral spinal fluid (CSF) in the rat subarachnoid hemorrhage (SAH) model. The presence of 20-HETE in human CSF has not been demonstrated. Therefore, it was the purpose of this study to determine if HETE metabolites are present in human CSF after SAH. METHODS:: CSF samples were collected daily from four SAH patients over 15 days. HETE metabolites were separated by HPLC with identification by ion-trap MS/MS and quantification via single quadrupole MS operating in negative single ion monitoring mode. RESULTS:: Two major metabolites were identified as 12-HETE and 20-HETE. 20-HETE maximal concentrations were 2.9 and 0.7ng/ml at approximately 70h in the two patients with symptomatic cerebral vasospasm (SV) after SAH. Concentrations of 12-HETE in these patients peaked at 21.9ng/ml and 2.8ng/ml. Concentrations of 20-HETE and 12-HETE were non-detectible in the majority of the samples obtained from two matched SAH patients without SV. CONCLUSIONS:: This study is the first to demonstrate that 20-HETE and 12-HETE are present in the CSF of SAH patients at physiologically relevant concentrations. Based on this information future prospective studies will allow for the delineation of the role of these metabolites in the pathogenesis of SAH. Free Radic Biol Med. 2000 Oct 15;29(8):714-20. Acrolein, a product of lipid peroxidation, inhibits glucose and glutamate uptake in primary neuronal cultures. Lovell MA, Xie C, Markesbery WR. Sanders-Brown Center on Aging, University of Kentucky, Lexington, KY 40536-0230, USA. Oxidative stress has been implicated in the pathogenesis of several neurodegenerative disorders including Alzheimer's disease (AD). Increased lipid peroxidation, decreased levels of polyunsaturated fatty acids, and increased levels of 4-hydroxynonenal (HNE), F(2)-isoprostanes, and F(4)-neuroprostanes are present in the brain in patients with AD. Acrolein, an alpha,beta-unsaturated aldehydic product of lipid peroxidation has been demonstrated to be approximately 100 times more reactive than HNE and is present in neurofibrillary tangles in the brain in AD. We recently demonstrated statistically significant elevated concentrations of extractable acrolein in the hippocampus/parahippocampal gyrus and amygdala in AD compared with age-matched control subjects. Concentrations of acrolein were two to five times those of HNE in the same samples. Treatment of hippocampal cultures with acrolein led to a time- and concentration-dependent decrease in cell survival as well as a concentration-dependent increase in intracellular calcium. In cortical neuron cultures, we now report that acrolein causes a concentration-dependent impairment of glutamate uptake and glucose transport in cortical neuron cultures. Treatment of cortical astrocyte cultures with acrolein led to the same pattern of impairment of glutamate uptake as observed in cortical neuron cultures. Collectively, these data demonstrate neurotoxicity mechanisms of arolein that might be important in the pathogenesis of neuron degeneration in AD. As to MMu claims about the cost of experiment, it just goes to show that he is one of these ignorant "experts" who can't even keep the cost of an experiment down because he's using (misusing) the huge tax dollars these clowns (who haven't cured a major "disease" in decades) gets for sitting around criticizing those who have done actual research and understand how that is best applied in practical terms. > How can you disregard the WHO statistics? The "poor" countries that > consume lots of coconut oil have hardly any incidence of "chronic [quoted text clipped - 206 lines] > gets for sitting around criticizing those who have done actual research > and understand how that is best applied in practical terms. i really can't be blamed if you can't do basic math. the only sad thing is you are so enclosed in your own head that you can't admit and realize when you were wrong. please show me your calculation, if its correct and its possible to conduct a scientific study with 100dogs, controlled diet, screened for their lifetime for under $50.000 i will never comment on a post of yours again-- that's an offer isn't it? >> How can you disregard the WHO statistics? The "poor" countries that >> consume lots of coconut oil have hardly any incidence of "chronic [quoted text clipped - 215 lines] > their lifetime for under $50.000 i will never comment on a post of yours > again-- that's an offer isn't it? .. and montygram again performs the "ostrich". On 27 Jun 2005 18:42:03 -0700, montygram wrote in <news:1119922923.231408.159000@g14g2000cwa.googlegroups.com> on sci.med.nutrition : > 3. "Nutritional experts" are telling us to eat lots of > "monounsaturated fats" due to the health benefits of the "Mediterranean [quoted text clipped - 3 lines] > but the countries that eat a lot of coconut oil have hardly any > cancer/heart disease when compared to the USA. Nowadays Italy is not really "Mediterranean diet" anymore. The definition refers to Southern Italy (and other Mediterranean countries) in the Fifties. Later, Italians ate more meat and animal fat, less vegetal fat, more soluble carbs and less complex carbs, while reducing physical activity. MUFA/SAFA rate in Southern Italy, 1960 = 46.2g/18g daily intake = 2.57 MUFA/SAFA rate in Italy, 1995 = 31.4g/24.5g daily intake = 1.28 Heart disease and cancer mortality in Italy: 1951 - 170.963 1960 - 221.349 1970 - 334.632 1980 - 388.913 1990 - 382.857 1999 - 404.632 Source: G.Sangiorgi Cellini-A.Toti, "La dieta mediterranea" On 27 Jun 2005 18:42:03 -0700, montygram wrote in <news:1119922923.231408.159000@g14g2000cwa.googlegroups.com> on sci.med.nutrition : > 4. Canola/rapeseed is classifed as a "monounsaturated fat" by these > experts, and it's polyunsaturated fatty acid content is similar to > "saturated fat" sources, such as lard, so there's really no difference > that one should see in the kind of study these researchers did, if they > used something like lard. My guess is that this is what happened in > this experiment. According to Harvard, canola oil is 7% saturated FA, while lard is 39%, butter 60%, coconut oil 87%. (*Values expressed as percent of total fat; data are from analyses at Harvard School of Public Health Lipid Laboratory and U.S.D.A. publications.) http://www.hsph.harvard.edu/nutritionsource/fats.html > On 27 Jun 2005 18:42:03 -0700, montygram wrote in > <news:1119922923.231408.159000@g14g2000cwa.googlegroups.com> on [quoted text clipped - 13 lines] > publications.) > http://www.hsph.harvard.edu/nutritionsource/fats.html Of course, not all saturated FAs are the same... :) SignatureEnrico C >> On 27 Jun 2005 18:42:03 -0700, montygram wrote in >> <news:1119922923.231408.159000@g14g2000cwa.googlegroups.com> on [quoted text clipped - 15 lines] > > Of course, not all saturated FAs are the same... :) According to this review study, "Among the cholesterol-raising SFA, myristic acid appears to be more potent than lauric acid or palmitic acid, but the data are not entirely consistent." http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=15294485&query_hl=7 Asia Pac J Clin Nutr. 2004 Aug;13(Suppl):S22. Related Articles, Links Dietary fat quality: a nutritional epidemiologist's view. Khor GL. Department of Nutrition and Health Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia. [...] Saturated fatty acids (SFA) - In metabolic studies different classes of saturated fatty acids (SFA) have different effects on plasma lipid and lipoprotein levels. Specifically, SFA with 12-16 carbon atoms tend to increase plasma total and LDL-chol levels, whereas stearic acid does not have a cholesterol-raising effect, but may lower HDL-chol especially in women, and increase Lp(a) concentration. Among the cholesterol-raising SFA, myristic acid appears to be more potent than lauric acid or palmitic acid, but the data are not entirely consistent. [...] Concluding remarks - The main focus of national recommendations on dietary fats is on reduced intake of saturated fat and trans fatty acids, and balanced intake of n-6/n-3 essential fatty acids. Importance should also be accorded to the consumption of fat from a variety of sources, both plant and animal. Just as the consumption of a variety of foods is more likely to provide essential nutrients and other biologically beneficial components, the consumption of fat from various foods including fish, nuts, seeds, plant oils and fruits should be encouraged. ====================================================== On 27 Jun 2005 18:42:03 -0700, montygram wrote in <news:1119922923.231408.159000@g14g2000cwa.googlegroups.com> on sci.med.nutrition : > 3. "Nutritional experts" are telling us to eat lots of > "monounsaturated fats" due to the health benefits of the "Mediterranean [quoted text clipped - 3 lines] > but the countries that eat a lot of coconut oil have hardly any > cancer/heart disease when compared to the USA. Nowadays Italy is not really "Mediterranean diet" anymore. The definition refers to Southern Italy (and other Mediterranean countries) in the Fifties. Later, Italians ate more meat and animal fat, less vegetal fat, more soluble sugars and less complex carbs, while reducing physical activity. MUFA/SAFA rate in Southern Italy, 1960 = 46.2g/18g daily intake = 2.57 MUFA/SAFA rate in Italy, 1995 = 31.4g/24.5g daily intake = 1.28 Heart disease and cancer mortality in Italy: 1951 - 170.963 1960 - 221.349 1970 - 334.632 1980 - 388.913 1990 - 382.857 1999 - 404.632 Source: G.Sangiorgi Cellini-A.Toti, "La dieta mediterranea" >Some other points are worthy of consideration: > [quoted text clipped - 4 lines] >as "heart healthy," though some of the more honest might say, "it's not >about heart health, it's about the much higher cancer risk." The problem with the PUFA rich diet was that industry misused the research to introduce in diet cheap soy oil almost free of omega-3 (removed in order to increase shelf time) and people mostly are not aware or do not understand the difference btw. omega-3 and omega-6 oils (one of the persons who has least understood the difference is Montygram) Since Lyon study did show that using an oil like rapeseed oil gave the same protection against heart diseases and death from an heart attack, using rape seed oil is a better alternative than cheap soy oil for human use. The oil has a high MUFA/SFA ratio, a ratio of around 2 btw omega-6 and omega-3, and a reasonable ratio btw. MUFA and PUFA. (ALL rape seed oil sold in Europe for dietary use are LEAR oils, like Canola oil, but NOT Canola oil since that is a patented brand developed by Canadian researchers during the 50-ies, 60-ies and maybe even 70-ies by ordinary breeding. Rape is also manipulated genetically in order to make other oils/fat compositions which are used industrially. Only in China erucic acid containing oils are still used for consume, and there are not observed any increased rate of death there, probably because anti-oxidant intake is higher there. > Yes, this is worth discussing in detail. There are many points that > deserve attention. [quoted text clipped - 22 lines] > off the charts (as was the case in the Sinclair fish oil study I posted > a few weeks or so ago). I already commented on your SOD study twice- there is a mayor flaw in it since the last test group, the one with the oldest people, has a radically different composition than the other groups- sex wise. just look at sex and age statistics and you know that the results related to that last group are irrelevant. all the other groups (up to 99 years of age) show the same tendency. > 3. We are not told how the food was prepared nor what other foods were > eaten. I recently posted studies fresh off the presses that talks of [quoted text clipped - 4 lines] > a meal full of highly unstable fatty acids, though your intestines > might become quite irritated. they may be long-term but they have short term markers. these effects just don't happen out of the blue, they build up. > 5. Notice how they talk about "saturated fat," and yet they don't tell > us what exactly these people ate. They could have eaten fried lard, [quoted text clipped - 31 lines] > get science if you fail to be adhere to the scientific method, and yet > in "nutritional science" this is the rule rather than the exception. They measured AOC and tocopherol levels- you just needed to read the abstract for that. I really don't think you are in the position to criticize scientific method. > 8. I've challenged people here severa times in the past to put up > $50,000. I'll match it. Then we'll get 100 dogs from the shelters, [quoted text clipped - 12 lines] > support this notion. If they were so sure of their claims, they would > jump at this opportunity. The reason nobody is "jumping" at this is that its pointless. Nobody says you should live exclusively just on PUFA. You say you should live without ANY PUFA. You might realize that this is different from the experiment you propose. >> Yes, this is worth discussing in detail. There are many points that >> deserve attention. [quoted text clipped - 105 lines] > You say you should live without ANY PUFA. You might realize that this is > different from the experiment you propose. oh.. any by the way.. just thought you might want to know: a dog costs about 600 dollars maintainance a year- that would make $9,000 dollars for the 15 year lifetime of ONE dog (cost for examinations, research material, space etc. NOT included). again.. $9.000 for 1 dog.. your $50,000 are ridiculous for such an experiment.. it again shows that you lack basic understanding how a scientific experiment is conducted or evaluated. > Eur J Clin Nutr. 2001 Nov;55(11):922-31. > > A diet containing rapeseed oil-based fats does not increase lipid > peroxidation in humans when compared to a diet rich in saturated fatty > acids. According to the Harvard School of Public Health, canola oil has no trans fats, http://www.hsph.harvard.edu/nutritionsource/fats.html but according to nutritionist Mary Enig "Canola oil, processed from a hybrid form of rape seed, is particularly rich in fatty acids containing three double bonds and the shortening can contain as much as 50% trans fats." "The Oiling of America" http://www.westonaprice.org/knowyourfats/oiling.html Who is right? SignatureEnrico C :: On Mon, 27 Jun 2005 09:39:28 +0300, Juhana Harju wrote in :: <news:3i9l8rFkcfmjU1@individual.net> on sci.med.nutrition : [quoted text clipped - 19 lines] :: :: Who is right? Harvard. SignatureJuhana >:: On Mon, 27 Jun 2005 09:39:28 +0300, Juhana Harju wrote in >:: <news:3i9l8rFkcfmjU1@individual.net> on sci.med.nutrition : [quoted text clipped - 21 lines] > > Harvard. Ok, I generally trust Harvard, yet... what about this study on Trans fatty acid isomers in Canadian human milk? [...] "Using the total trans values in human milk determined in the present study, the intake of total trans fatty acids from various dietary sources by Canadian lactating women was estimated to be 10.6 +/- 3.7 g/person/d, and in some individuals, the intake could be as high as 20.3 g/d. The 18:1 trans isomer distribution differed from that of cow's milk fat but was remarkably similar to that in partially hydrogenated soybean and canola oils, suggesting that partially hydrogenated vegetable oils are the major source of these trans fatty acids." So, I wonder: are there different kinds of canola oil on the market, and how do you spot the trans-free one? (cold pressed?) ================================ http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=7760684&query_hl=1 Lipids. 1995 Jan;30(1):15-21. Related Articles, Links Trans fatty acid isomers in Canadian human milk. Chen ZY, Pelletier G, Hollywood R, Ratnayake WM. Nutrition Research Division, Health Protection Branch, Health Canada, Ottawa, Ontario. The fatty acid composition, total trans content (i.e., sum of all the fatty acids which may have one or more trans double bonds) and geometric and positional isomer distribution of unsaturated fatty acids of 198 human milk samples collected in 1992 from nine provinces of Canada were determined using a combination of capillary gas-liquid chromatography and silver nitrate thin-layer chromatography. The mean total trans fatty acid content was 7.19 +/- 3.03% of the total milk fatty acids and ranged from 0.10 to 17.15%. Twenty-five of the 198 samples contained more than 10% total trans fatty acids, and thirteen samples contained less than 4%. Total trans isomers of linoleic acid were 0.89% of the total milk fatty acids with 18:2 delta 9c,13t being the most prevalent isomer, followed by 18:2 delta 9c,12t and 18:2 delta 9t,12c. Using the total trans values in human milk determined in the present study, the intake of total trans fatty acids from various dietary sources by Canadian lactating women was estimated to be 10.6 +/- 3.7 g/person/d, and in some individuals, the intake could be as high as 20.3 g/d. The 18:1 trans isomer distribution differed from that of cow's milk fat but was remarkably similar to that in partially hydrogenated soybean and canola oils, suggesting that partially hydrogenated vegetable oils are the major source of these trans fatty acids. PMID: 7760684 [PubMed - indexed for MEDLINE] :: On Wed, 29 Jun 2005 23:08:19 +0300, Juhana Harju wrote in :: <news:3igdd8Fl04ooU1@individual.net> on sci.med.nutrition : [quoted text clipped - 42 lines] :: So, I wonder: are there different kinds of canola oil on the market, :: and how do you spot the trans-free one? (cold pressed?) My guess is that it refers mostly to canola oil based margarines, industrial oils and ready made foods in the Canadian markets as sources of transfats. In Finland much of the turnip rape seed oil (the local canola oil equivalent) sold is cold pressed and also there are almost no (i.e. < 1%) transfats in turnip rape seed based margarines. Here almost all of the transfats consumed come from ready made foods. It is explicitly mentioned in the rape seed oil bottle that the oil is cold pressed -- in the same way as in olive oil bottles. That is the way to spot the best oils. :: ================================ http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=7760684&query_hl=1 :: Lipids. 1995 Jan;30(1):15-21. Related Articles, Links :: [quoted text clipped - 29 lines] :: :: PMID: 7760684 [PubMed - indexed for MEDLINE] SignatureJuhana >:: On Wed, 29 Jun 2005 23:08:19 +0300, Juhana Harju wrote in >:: <news:3igdd8Fl04ooU1@individual.net> on sci.med.nutrition : [quoted text clipped - 52 lines] > the rape seed oil bottle that the oil is cold pressed -- in the same way as > in olive oil bottles. That is the way to spot the best oils. Thanks Johana. Here is a OGM-free, unrefined, cold-pressed canola oil, for instance... They also say "Canola oil is an all purpose cooking oil for salads, baking, and when carefully used, sautéing", but what happens to that oil at high temperatures? ======================== http://www.florahealth.com/flora/home/international/products/tg6.asp#7910 Canola Oil (Certified Organic, GMO free) Flora Certified Organic Canola Oil is the most nutritious, valuable oil that can be pressed from a hybrid of a rapeseed. Only Flora Canola Oil stands as a truly cold pressed canola oil, unrefined and unmodified. This is the most significant difference between other canola oils, which are usually extracted chemically with solvents such as hexane. Flora unrefined canola oil is somewhat darker in colour than the refined product and bears a much richer flavour. Availability: 250 ml Suggested Use: Use uncooked or at low heat. Do not use for deep frying. For optimal freshness, keep refrigerated and consume within 5 months of opening. NUTRITION FACTS per 10 ml (2 tsp) contain Calories 81 Amount % daily value Amount % daily value Fat 9 g 14% Carbohydrate 0 g 0% Polyunsaturates 2.7 g Fibre(s) 0 g Saturates 0.6 g Sugars 0 g Linolenic acid 0.8 g Protein 0.5 g Linoleic 1.8 g Vitamin A 0% Monounsaturates 5.3 g Vitamin C 0% Cholesterol 0 g Calcium 0% Sodium 0 g 0% Iron 0% Ingredients: It has a high percentage of poly-unsaturated essential fatty acids 21% linoleic acid (omega 6), 12% linolenic acid (omega 3) as well as 60% mono-unsaturated and 7% saturated fatty acids. Serving Suggestions: Flora Canola Oil is an organic product from Canadian farmers who participate in an "Organic Certification Program". Canola oil is an all purpose cooking oil for salads, baking, and when carefully used, sautéing. >:: ================================ >:: [quoted text clipped - 33 lines] >:: >:: PMID: 7760684 [PubMed - indexed for MEDLINE] :: On Fri, 1 Jul 2005 22:03:24 +0300, Juhana Harju wrote: ::: Enrico C wrote: [quoted text clipped - 58 lines] :: for salads, baking, and when carefully used, sautéing", but what :: happens to that oil at high temperatures? Canola oil can be used in cooking in moderate temperatures but it contains some PUFAs and that is why it is not suitable for cooking in high temperatures. So you can fry in canola oil in moderate temperatures but extra virgin olive oil is still a better choice for frying. SignatureJuhana >Canola oil can be used in cooking in moderate temperatures but it contains >some PUFAs and that is why it is not suitable for cooking in high >temperatures. So you can fry in canola oil in moderate temperatures but >extra virgin olive oil is still a better choice for frying. Since fatty composition is almost the same, this is not the reason. Probably it is the level of decomposition of fats into free fatty acids that may be different. (Free fatty acids has far lower smoking temperature than intact triglycerides). Since low smoking temperature make it impossible to use high temperature (the smoke is by the way often carcinogenic due to Chinese studies), maybe that is why Canola oil cannot be used at very high temperature (compared to high erucic oil rape seed oil used for woking in China which has very high temperature) Another difference btw. Canola oil and olive oil (PUFA composition is almost identical) is the very high content of the cholesterol synthesis intermediate squalene, which probably has some stabilizing properties (except solidifying in the fridge) >Here is a OGM-free, unrefined, cold-pressed canola oil, for instance... >They also say "Canola oil is an all purpose cooking oil for salads, baking, >and when carefully used, sautéing", but what happens to that oil at high >temperatures? The omega-6 fatty acids may epimerize and react with amino acids and form not so healthy products. But, the high temperature may also induce reactions btw. amino acids and carbohydrates, forming browning products that may be carcinogenic. These compounds are fat soluble and build up in used oils. (They are very tasty though) >:: On Wed, 29 Jun 2005 23:08:19 +0300, Juhana Harju wrote in >:: <news:3igdd8Fl04ooU1@individual.net> on sci.med.nutrition : [quoted text clipped - 18 lines] >::::: particularly rich in fatty acids containing three double bonds and >::::: the shortening can contain as much as 50% trans fats." Actually, as David Harmon correctly pointed out, that data just refers to the result of the catalytic hydrogenation process, and not to the liquid oil. As to the oil itself, I gather it much depends on how it's processed (refined vs. unrefined)... http://www.westonaprice.org/knowyourfats/oiling5.html#12a 12a. Researchers at the University of Florida at Gainsborough found trans levels as high as 4.6% in processed canola oil. (S. O'Keefe and others. Journal of Food Lipids1994;1:165-176.) The conversion of omega-3 fatty acids to trans fats can be prevented by certain careful processing methods. (JL Sebedio and others. European Journal of Clinical Nutrition 2000 Feb;54(2):104-13. >::::: "The Oiling of America" >::::: http://www.westonaprice.org/knowyourfats/oiling.html [quoted text clipped - 22 lines] > My guess is that it refers mostly to canola oil based margarines, industrial > oils and ready made foods in the Canadian markets as sources of transfats. I guess you are right. I also noticed that in many McDonald's-USA recipes they also may use some "partially hydrogenated canola oil", among others, for cooking (deep-frying, I suppose). What happens to Canola oil in deep-frying? McDonald's USA Ingredients Listing for Popular Menu Items http://www.mcdonalds.com/app_controller.nutrition.categories.ingredients.index.html [...] French Fries: Potatoes, partially hydrogenated soybean oil, natural flavor (beef source), dextrose, sodium acid pyrophosphate (to preserve natural color). Cooked in partially hydrogenated vegetable oils (may contain partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil). [...] Fish Filet Patty: Pollock or Hoki, bleached wheat flour, water, modified corn starch, yellow corn flour, salt, whey, sugar, dextrose, dried yeast, disodium pyrophosphate, sodium pyrophosphate, sodium tripolyphosphate, cellulose gum, colored with extractives of paprika and turmeric, natural flavoring (vegetable source). Cooked in partially hydrogenated vegetable oils (may contain partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil). and so on... > In Finland much of the turnip rape seed oil (the local canola oil > equivalent) sold is cold pressed and also there are almost no (i.e. < 1%) [quoted text clipped - 40 lines] >:: >:: PMID: 7760684 [PubMed - indexed for MEDLINE] :: On Fri, 1 Jul 2005 22:03:24 +0300, Juhana Harju wrote: ::: Enrico C wrote: [quoted text clipped - 31 lines] :: careful processing methods. (JL Sebedio and others. European Journal :: of Clinical Nutrition 2000 Feb;54(2):104-13. The reference is the study below. It is interesting that the Weston A. Price site uses this study as a reference against canola oil. I see the study as favourable for canola oil. Eur J Clin Nutr. 2000 Feb;54(2):104-13. Related Articles, Links The effect of dietary trans alpha-linolenic acid on plasma lipids and platelet fatty acid composition: the TransLinE study. Sebedio JL, Vermunt SH, Chardigny JM, Beaufrere B, Mensink RP, Armstrong RA, Christie WW, Niemela J, Henon G, Riemersma RA. INRA, Unite de Nutrition Lipidique, Dijon, France. OBJECTIVE: To collect (i) baseline data and (ii) execute a large multicentre study examining the effect of trans alpha-linolenic acid on its incorporation into plasma lipids and on risk factors for coronary heart disease. DESIGN: Male volunteers were recruited and the habitual diet assessed by a 4-d weighed record. Fatty acid composition of plasma and platelet lipids were determined by gas chromatography at baseline. After a 6 week run-in period on a trans 'free' diet, male volunteers were randomised to consume 0.6 % of energy trans alpha-linolenic acid or to continue with a diet 'low' in trans alpha-linolenic acid for 6 weeks. SETTING: Three European university research departments supported by the research and development departments of the food industry. Subjects: Male volunteers (88) recruited by local advertisement. METHODS: Replacement of 30 % of the fat of the habitual diet by margarine, oil and foods. Rapeseed oil was deodorised especially to produce the trans 'free' and 'high' trans foods for this study. The incorporation and conversion of trans alpha-linolenic acid into plasma lipids and platelets was assessed by gas chromatography and dietary compliance was verified by 4-d weighed record. Results: Less trans alpha-linolenic acid isomers are incorporated into human plasma lipids in French volunteers than in Dutch or Scottish volunteers consuming their habitual diets. Trans 'free' alpha-linolenic acid-rich oil can be produced by careful deodorization during refining. The 'high' trans diet provided 1410+/-42 mg/d trans isomers of alpha-linolenic acid, whilst the 'low' trans group consumed 60+/-75 mg/d. The change in plasma lipid and platelet fatty acid composition documented that trans linolenic isomers are incorporated and converted to a trans isomer of eicosapentaenoic acid. Only the 15-trans alpha-linolenic acid is incorporated into plasma cholesteryl esters. The group consuming low trans diet had a slightly higher intake of fat, especially saturated and monounsaturated fat. CONCLUSIONS: Trans 'free' rapeseed oil, rich in alpha-linolenic acid, can be produced by careful deodorization. Dietary records show good compliance. Dietary trans isomers of alpha-linolenic acid are incorporated in plasma lipids and converted to long-chain polyunsaturated fatty acids. Their effects on risk factors for coronary heart disease and their metabolism will be reported elsewhere. Sponsorship: European Commission (FAIR 95-0594 grant). European Journal of Clinical Nutrition (2000) 54, 104-113. PMID: 10694780 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=10694780&query_hl=20 :::::::: "The Oiling of America" :::::::: http://www.westonaprice.org/knowyourfats/oiling.html [quoted text clipped - 33 lines] :: :: McDonald's USA Ingredients Listing for Popular Menu Items http://www.mcdonalds.com/app_controller.nutrition.categories.ingredients.index.html :: [...] :: French Fries: [quoted text clipped - 26 lines] ::: cold pressed -- in the same way as in olive oil bottles. That is ::: the way to spot the best oils. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=7760684&query_hl=1 ::::: Lipids. 1995 Jan;30(1):15-21. Related Articles, Links ::::: [quoted text clipped - 30 lines] ::::: ::::: PMID: 7760684 [PubMed - indexed for MEDLINE] SignatureJuhana >The reference is the study below. It is interesting that the Weston A. Price >site uses this study as a reference against canola oil. I see the study as >favourable for canola oil. Remember that trans fat content in margarine and other human made fats are due to carelessness and greed in industry. There are many ways to remove the transfat or hinder them forming, but that decrease profits pr kg. produced. Since rape seed oil are the cheapest oil on the market, preventing trans fat forming is a booboo for greedy white washers using stock trading for white washing. On Wed, 29 Jun 2005 22:04:08 +0200 in sci.med.nutrition, Enrico C <use_replyto_address@despammed.com> wrote, >According to the Harvard School of Public Health, canola oil has no trans >fats, [quoted text clipped - 10 lines] > >Who is right? Quoting out of context is dishonest. The word "shortening" there refers to the result of the catalytic hydrogenation process that Enig is discussing in that eight-paragraph section of the paper, and not to the original un-hydrogenated oil. > On Wed, 29 Jun 2005 22:04:08 +0200 in sci.med.nutrition, Enrico C > <use_replyto_address@despammed.com> wrote, [quoted text clipped - 14 lines] > > Quoting out of context is dishonest. Or ill-picked, in this case. > The word "shortening" there > refers to the result of the catalytic hydrogenation process that Enig > is discussing in that eight-paragraph section of the paper, and not to > the original un-hydrogenated oil. You are right. My bad. I believe another sentence in the same paragrah would be a more relevant quote on canola oil as such (as opposite to the shortening), in fact. http://www.westonaprice.org/knowyourfats/oiling.html [...] "Trans fats of a particularly problematical form are also formed during the deodorization of canola oil, although they are not indicated on labels for the liquid oil.12a" It is at the end of the same paragraph, but it refers to the liquid oil. Here are the references. http://www.westonaprice.org/knowyourfats/oiling5.html#12a 12a. Researchers at the University of Florida at Gainsborough found trans levels as high as 4.6% in processed canola oil. (S. O'Keefe and others. Journal of Food Lipids1994;1:165-176.) The conversion of omega-3 fatty acids to trans fats can be prevented by certain careful processing methods. (JL Sebedio and others. European Journal of Clinical Nutrition 2000 Feb;54(2):104-13. And here is the Sebedio study stating, indeed, that "Trans 'free' rapeseed oil, rich in alpha-linolenic acid, *can* be produced by careful deodorization." I guess they mean "cold pressed" canola oil, right?. I also gather, from some web sites, that cold-pressed canola oil *must* be served cold in order to preserve its benefits (in fact, Juhana recommended it in salads, not for cooking). [Still, some sellers suggest that "cold-pressed canola oil" be used in baking! http://highwoodcrossing.com/coldpressed_oil.html "To use fresh canola oil in baking, substitute it straight across in any recipe calling for vegetable oil." ] http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=10694780&query_hl=6 Eur J Clin Nutr. 2000 Feb;54(2):104-13. Related Articles, Links The effect of dietary trans alpha-linolenic acid on plasma lipids and platelet fatty acid composition: the TransLinE study. Sebedio JL, Vermunt SH, Chardigny JM, Beaufrere B, Mensink RP, Armstrong RA, Christie WW, Niemela J, Henon G, Riemersma RA. INRA, Unite de Nutrition Lipidique, Dijon, France. OBJECTIVE: To collect (i) baseline data and (ii) execute a large multicentre study examining the effect of trans alpha-linolenic acid on its incorporation into plasma lipids and on risk factors for coronary heart disease. DESIGN: Male volunteers were recruited and the habitual diet assessed by a 4-d weighed record. Fatty acid composition of plasma and platelet lipids were determined by gas chromatography at baseline. After a 6 week run-in period on a trans 'free' diet, male volunteers were randomised to consume 0.6 % of energy trans alpha-linolenic acid or to continue with a diet 'low' in trans alpha-linolenic acid for 6 weeks. SETTING: Three European university research departments supported by the research and development departments of the food industry. Subjects: Male volunteers (88) recruited by local advertisement. METHODS: Replacement of 30 % of the fat of the habitual diet by margarine, oil and foods. Rapeseed oil was deodorised especially to produce the trans 'free' and 'high' trans foods for this study. The incorporation and conversion of trans alpha-linolenic acid into plasma lipids and platelets was assessed by gas chromatography and dietary compliance was verified by 4-d weighed record. Results: Less trans alpha-linolenic acid isomers are incorporated into human plasma lipids in French volunteers than in Dutch or Scottish volunteers consuming their habitual diets. Trans 'free' alpha-linolenic acid-rich oil can be produced by careful deodorization during refining. The 'high' trans diet provided 1410+/-42 mg/d trans isomers of alpha-linolenic acid, whilst the 'low' trans group consumed 60+/-75 mg/d. The change in plasma lipid and platelet fatty acid composition documented that trans linolenic isomers are incorporated and converted to a trans isomer of eicosapentaenoic acid. Only the 15-trans alpha-linolenic acid is incorporated into plasma cholesteryl esters. The group consuming low trans diet had a slightly higher intake of fat, especially saturated and monounsaturated fat. CONCLUSIONS: Trans 'free' rapeseed oil, rich in alpha-linolenic acid, can be produced by careful deodorization. Dietary records show good compliance. Dietary trans isomers of alpha-linolenic acid are incorporated in plasma lipids and converted to long-chain polyunsaturated fatty acids. Their effects on risk factors for coronary heart disease and their metabolism will be reported elsewhere. Sponsorship: European Commission (FAIR 95-0594 grant). European Journal of Clinical Nutrition (2000) 54, 104-113 Publication Types: * Clinical Trial * Randomized Controlled Trial PMID: 10694780 [PubMed - indexed for MEDLINE] ===================================================== On Fri, 1 Jul 2005 23:10:17 +0200 in sci.med.nutrition, Enrico C <use_replyto_address@despammed.com> wrote, >Or ill-picked, in this case. In that case, I apologize for the accusation. In Canada, I have personally never seen any oil labelled as cold-pressed except olive oil bottled abroad. Mind you, I'm happy with taste of fine olive oils, but I'd love to find out how people here who don't can get healthy oils. |
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