Friday, March 29, 2013

More animal fat & less veg oils = longevity!

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1. New study on the topics of mono-unsaturated and saturated versus polyunsaturated fats:

"Lipidomics of Familial Longevity.", by Gonzalez-Covarrubias V, et al.
Aging Cell. 2013 Mar 2. doi: 10.1111/acel.12064. [Epub ahead of print]


Quote:

In addition, the longevity-associated lipid profile was characterized by a higher ratio of monounsaturated (MUFA) over polyunsaturated (PUFA) lipid species suggesting that female offspring have a plasma lipidome less prone to oxidative stress. Ether PC and SM species were identified as novel longevity markers in females, independent of total triglycerides levels. Several longevity-associated lipids correlated with a lower risk of hypertension and diabetes in the Leiden Longevity Study cohort.

2. Longevity marker = MUFA/PUFA ratio in cellullar membranes:

"Fatty acid profile of erythrocyte membranes as possible biomarker of longevity.", Puca AA, et al., Rejuvenation Res. 2008 Feb;11(1):63-72.

Quote:

Erythrocyte membranes from nonagenarian offspring had significantly higher content of C16:1 n-7, trans C18:1 n-9,[mono-unsaturated] and total trans-fatty acids, and reduced content of C18:2 n-6 and C20:4 n-6 [polyunsaturated fats].

(comments in brackets added by me)

3. Vegetable oils strongly impair absorption of vitamin D, no good if you are vegan:

"Type of dietary fat is associated with the 25-hydroxyvitamin D3 increment in response to vitamin D supplementation.",Niramitmahapanya S, Harris SS, Dawson-Hughes B., J Clin Endocrinol Metab. 2011 Oct;96(10):3170-4. doi: 10.1210/jc.2011-1518. Epub 2011 Aug 3.

Quote:

The change in plasma 25OHD (nanograms per milliliter) during vitamin D supplementation was positively associated with MUFA, (β = 0.94; P = 0.016), negatively associated with PUFA, (β = -0.93; P = 0.038), and positively associated with the MUFA/PUFA ratio (β = 6.46; P = 0.014).

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Other interesting sources:

forum/sci.med.nutrition

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Comment on the particular vegetable fats that have similar composition to animal fats.

When refering to "vegetable oils" I have to make an exception to olive oil, coconut fat and palm oil.   Those particular fats are much lower in polyunsaturated fats than other vegetable fats and thus resemble animal fats.  Unsurprisingly, their physiological effects are different from those of other seeds and nuts oils, see my previous blog post.  For example, olive oil is mostly monounsaturated fat, thus in the light of the above study using the MUFA/PUFA ratio, olive oil adds to the nominator of the ratio alongside the animal fats.  I would express it as follows: the higher this ratio  (animal fat + olive oil + coconut fat) / (other vegetable oils) the lower the risk.

Olive oil composition:

 The average fatty acid composition of olive oil is 78-83% in mono-unsaturated oleic acid, 6-9% in essential polyunsaturated linoleic acid, 8-15% in saturated palmitic acid and 1.5-3% in stearic acid.
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9 comments :

JC said...

But vegetables are not vegetable oils,so why would vegans be at risk?

Stan (Heretic) said...

Even though they may consume only 10% of calories from fats, almost all this fat tends to be polyunsaturated omega-6. Even if you do take flaxseed as a supplement, omega-3 oil from flax is also almost all polyunsaturated and of the wrong type (ALA), while your body needs EPA and DHA.

If the only fat you eat is polyunsaturated omega-6 or omega-3, then your body may still be missing monounsaturated and saturated fat, although that is not yet proven and we do not really know how much is required, even though Dr. Mcd et al. claim that they know it.

H.

Michael Barker said...

Stan, I guess you're becoming my go to guy on fats. I'm amending my last post to link to this.

George Henderson said...

Very interesting. Stands to reason, but good to see it confirmed.
Olive oil is special for another reason; its high squalene content to some extent mimics the composition of animal fat, because squalene is a cholesterol precursor. Squalene also quenches singlet oxygen radical so has similar antioxidant profile to some carotenoids.
And then you have the secoiridoids, antioxidants related to polyphenols.
PUFA from nuts (to wit, almonds) are incompletely absorbed and are prebiotic, so consumption might not result in such high PUFA/MUFA ratios as consumption of vegetable oils.

Tony Mach said...

I have blogged about two studies linking PUFA to disese, don't know if you have seen these two studies:

http://parakoch.blogspot.com/2013/04/it-is-pufa-overconsumption-not-n-6n-3.html

http://parakoch.blogspot.com/2013/03/more-evidence-that-seed-oil-might-be.html

Tony Mach said...

BTW, nice to see someone collecting such studies linking PUFAs to disease. I reblogged part of your post, hope you're OK with that

Stan (Heretic) said...

Tony, very interesting articles, thanks.

There also another thread worth investigating, that the presence of dietary animal fat can mitigate some toxic effects of some PUFA. For example, it turned out a few years ago that the toxicity (cardio-muscular) of the erucic acid (rapeseed oil) was exaggerated due to the fact that the studies on rodents were using it as the only fat. Once it was supplemented with 10% of butter it became completely harmless. This also explains the curious fact that rape-seed oil was widely consumed in India without any noticeable ill effect.
Regards,
Stan

john said...

George,

That's a good point about the almonds. I believe they are bifidogenic but not if defatted. Stan posted about Ramajit Raghov (apparently oldest man to father child) recently, who claims to eat half a kilo of almonds per day (plus much more).

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