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Excess weight gain in early life can be especially detrimental by promoting earlier diabetes onset and potentially damaging normal growth. In the present research, we investigated the effects of dietary fat composition on early overnutrition-induced body weight and glucose control in Swiss Webster mice, which have susceptibility to high-fat diet-induced diabetes. Comparison of glucose homeostasis between a high-fat lard-based diet, high in saturated fats, and a high-fat olive oil/fish oil-based diet, rich in monounsaturated and omega-3 fats. However, early overnutrition HFO pups gained more weight and adiposity, with increased diabetes risk compared to HFL.
Source link: https://doi.org/10.1038/s41598-021-93409-z
Responses to cytokines and other inflammatory stimuli have been shown to be boosted by fatty acids rich in n - 6 polyunsaturated fatty acids and oleic acid, or poor in n 6 polyunsaturated fatty acids. Fish oil is high in n 3 polyunsaturated fatty acids, which are present in a variety of fish oil. In reaction to a tumor necrosis factor challenge, Tumour necrosis factor production was investigated. The cytokine production of the cytokine was suspended for 8 weeks, but the inhibitory effect of fish oil was still apparent.
Source link: https://doi.org/10.1042/cs0870173
Many cognitive assessments use simple measures of social cognition or memory that lack the dynamic complexity required for daily life. Due to the need for fatty acids for neurotransmitter manufacture and myelin sheath insulation, healthy fats, including mono- and polyunsaturated fats, have been shown to improve cognition and brain function. The effects of particular fats on specific cognitive functions are still unclear. In a 3-dimensional multiple object tracking study, the Nutrition, Vision, and Cognition in Health Study investigates the nutritional and behavioral factors that influence cognition. Monounsaturated fat intake was strongly related to VCP, but this effect was not linked to increased VCP because of overall fat intake, where elevated fat intake was directly related to elevated VCP. Conclusions: Even with higher saturated fat intake and lower unsaturated fat intake, increased total fat intake may have a positive effect on brain health.
Source link: https://doi.org/10.1093/cdn/nzab049_033
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