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Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids.

Orsavova J, Misurcova L, Ambrozova JV, Vicha R, Mlcek J - Int J Mol Sci (2015)

Bottom Line: Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils--safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil--were obtained by using gas chromatography (GC).Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%-20.0%), oleic acid (C18:1; 6.2%-71.1%) and linoleic acid (C18:2; 1.6%-79%), respectively, were found predominant.The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% E(RDI)) for adults and mortality caused by coronary heart diseases (CHD) and cardiovascular diseases (CVD) in twelve countries has not been confirmed by Spearman's correlations.

View Article: PubMed Central - PubMed

Affiliation: Language Centre, Faculty of Humanities, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. orsavova@fhs.utb.cz.

ABSTRACT
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils--safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil--were obtained by using gas chromatography (GC). Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%-20.0%), oleic acid (C18:1; 6.2%-71.1%) and linoleic acid (C18:2; 1.6%-79%), respectively, were found predominant. The nutritional aspect of analyzed oils was evaluated by determination of the energy contribution of SFAs (19.4%-695.7% E(RDI)), PUFAs (10.6%-786.8% E(RDI)), n-3 FAs (4.4%-117.1% E(RDI)) and n-6 FAs (1.8%-959.2% E(RDI)), expressed in % E(RDI) of 1 g oil to energy recommended dietary intakes (E(RDI)) for total fat (E(RDI)--37.7 kJ/g). The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% E(RDI)) for adults and mortality caused by coronary heart diseases (CHD) and cardiovascular diseases (CVD) in twelve countries has not been confirmed by Spearman's correlations.

No MeSH data available.


Related in: MedlinePlus

Spearman’s correlations illustrating relationships between CHD and CVD mortality per 100,000 people and intakes (% ERDI) of total fat (A); SFAs (B); MUFAs 1 (C); PUFAs (D) and MUFAs 2 (E) in various countries. MUFAs 1 is correlation including all countries, whereas MUFAs 2 is created without data from Greece.
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ijms-16-12871-f003: Spearman’s correlations illustrating relationships between CHD and CVD mortality per 100,000 people and intakes (% ERDI) of total fat (A); SFAs (B); MUFAs 1 (C); PUFAs (D) and MUFAs 2 (E) in various countries. MUFAs 1 is correlation including all countries, whereas MUFAs 2 is created without data from Greece.

Mentions: In Figure 3, dependence of CHD and CVD mortality on total fats, SFAs, MUFAs and PUFAs intakes is demonstrated. In the case of MUFAs, two correlations were performed; in MUFAs 1 (correlation C) all monitored countries were included, while for MUFAs 2 (correlation E) it was created without data regarding Greece with a specific high consumption of olive oil, an abundant source of MUFAs. Statistical analyses using Spearman’s correlation have not confirmed the significant relationship between CHD and CVD mortalities and intakes (% ERDI) of total fats, SFAs, MUFAs 1 and PUFAs in various countries. However, providing data from Greece were excluded, correlation E between MUFAs 2 intake and mortality showed even higher significance than correlation between SFAs and mortality. It is evident that direct dependence between factors mentioned above does not exist. The impact of specific fatty acids on disease incidence is very difficult to explain because of numerous factors including lifestyle as well as various functions and relationships between individual fatty acids in human biochemical pathways.


Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids.

Orsavova J, Misurcova L, Ambrozova JV, Vicha R, Mlcek J - Int J Mol Sci (2015)

Spearman’s correlations illustrating relationships between CHD and CVD mortality per 100,000 people and intakes (% ERDI) of total fat (A); SFAs (B); MUFAs 1 (C); PUFAs (D) and MUFAs 2 (E) in various countries. MUFAs 1 is correlation including all countries, whereas MUFAs 2 is created without data from Greece.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4490476&req=5

ijms-16-12871-f003: Spearman’s correlations illustrating relationships between CHD and CVD mortality per 100,000 people and intakes (% ERDI) of total fat (A); SFAs (B); MUFAs 1 (C); PUFAs (D) and MUFAs 2 (E) in various countries. MUFAs 1 is correlation including all countries, whereas MUFAs 2 is created without data from Greece.
Mentions: In Figure 3, dependence of CHD and CVD mortality on total fats, SFAs, MUFAs and PUFAs intakes is demonstrated. In the case of MUFAs, two correlations were performed; in MUFAs 1 (correlation C) all monitored countries were included, while for MUFAs 2 (correlation E) it was created without data regarding Greece with a specific high consumption of olive oil, an abundant source of MUFAs. Statistical analyses using Spearman’s correlation have not confirmed the significant relationship between CHD and CVD mortalities and intakes (% ERDI) of total fats, SFAs, MUFAs 1 and PUFAs in various countries. However, providing data from Greece were excluded, correlation E between MUFAs 2 intake and mortality showed even higher significance than correlation between SFAs and mortality. It is evident that direct dependence between factors mentioned above does not exist. The impact of specific fatty acids on disease incidence is very difficult to explain because of numerous factors including lifestyle as well as various functions and relationships between individual fatty acids in human biochemical pathways.

Bottom Line: Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils--safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil--were obtained by using gas chromatography (GC).Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%-20.0%), oleic acid (C18:1; 6.2%-71.1%) and linoleic acid (C18:2; 1.6%-79%), respectively, were found predominant.The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% E(RDI)) for adults and mortality caused by coronary heart diseases (CHD) and cardiovascular diseases (CVD) in twelve countries has not been confirmed by Spearman's correlations.

View Article: PubMed Central - PubMed

Affiliation: Language Centre, Faculty of Humanities, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic. orsavova@fhs.utb.cz.

ABSTRACT
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils--safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil--were obtained by using gas chromatography (GC). Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%-20.0%), oleic acid (C18:1; 6.2%-71.1%) and linoleic acid (C18:2; 1.6%-79%), respectively, were found predominant. The nutritional aspect of analyzed oils was evaluated by determination of the energy contribution of SFAs (19.4%-695.7% E(RDI)), PUFAs (10.6%-786.8% E(RDI)), n-3 FAs (4.4%-117.1% E(RDI)) and n-6 FAs (1.8%-959.2% E(RDI)), expressed in % E(RDI) of 1 g oil to energy recommended dietary intakes (E(RDI)) for total fat (E(RDI)--37.7 kJ/g). The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% E(RDI)) for adults and mortality caused by coronary heart diseases (CHD) and cardiovascular diseases (CVD) in twelve countries has not been confirmed by Spearman's correlations.

No MeSH data available.


Related in: MedlinePlus