Executive function has been shown to influence the performance of health behaviours. Healthy eating involves both the inhibitory behaviour of consuming low amounts of saturated fat, and the initiatory behaviour of consuming fruit and vegetables. Based on this distinction, it was hypothesised that these behaviours would have different determinants. Measures of inhibitory control and updating wer...

1. Each of nine volunteers was fed three different diets. The percentage of total daily energy provided by fat, carbohydrate and protein remained constant, but the nature of the fat and carbohydrate was altered. The first diet contained ordinary amounts of sucrose and predominantly saturated fat. During the second dietary period, fat remained saturated, but the quantity of sucrose was increased...

The relationship between the intake of dietary fat and subsequent colorectal cancer during a 15-year follow-up was investigated in 7074 men of Japanese ancestry, 45 to 68 years old and living in Hawaii. Data on fat intake were obtained by 24-hr recall records at base-line examination. We found a statistically significant, negative association between colon cancer and the intake of saturated fat...

The relationship between the intake of dietary fat and subse quent colorectal cancer during a 15-year follow-up was investi gated in 7074 men of Japanese ancestry, 45 to 68 years old and living in Hawaii. Data on fat intake were obtained by 24-hr recall records at base-line examination. We found a statistically signif icant, negative association between colon cancer and the intake of saturated ...

Transgenic mice (named "Omega mice") were engineered to carry both optimized fat-1 and fat-2 genes from the roundworm Caenorhabditis elegans and are capable of producing essential omega-6 and omega-3 fatty acids from saturated fats or carbohydrates. When maintained on a high-saturated fat diet lacking essential fatty acids or a high-carbohydrate, no-fat diet, the Omega mice exhibit high tissue ...

The effect on blood pressure (BP) levels of modifying the saturated fat and cholesterol content in the diet was studied in two separate protocols in normotensive volunteers. For 3 months, 19 men and women, aged 14 to 54 years, adhered to a diet that eliminated meat, poultry, eggs, and dairy fat from the subjects' customary nonvegetarian diet, which had included 71 g/day (35%) of dietary fat. Th...

High saturated and trans fatty acid intake, the typical dietary pattern of Western populations, favors a proinflammatory status that contributes to generating insulin resistance (IR). We examined whether the consumption of these fatty acids was associated with IR and inflammatory markers. In this cross-sectional study, 127 non-diabetic individuals were allocated to a group without IR and 56 to ...

OBJECTIVE To analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods. METHODS The chemical composition of cholesterol and fatty acids was analyzed in eight different types of meat and feijoada in relation to different methods of preparation. RESULTS Feijoada, when prepared with the beans and meats in separate pots, has less cholesterol (1...

Three-month-old C3H female mice were given injections of 5-mg pieces of mammary adenocarcinoma and were then fed diets that either were fat free or contained saturated fat (15% hydrogenated cottonseed oil) or linoleate (1-15% corn oil). After 6 weeks, the tumors in mice fed the linoleate diet weighed 3-4 times more than those in mice fed the fat-free or saturated-fat diets. Despite a linoleate-...

OBJECTIVE To compare the key differences between school lunches and packed lunches as consumed in a nationally representative sample of primary schools, 6-8 months after the nutrient-based standards for school lunch became mandatory. DESIGN Data on 6580 pupils' school lunches and 3422 pupils' packed lunches were collected between February and April 2009 from pupils attending primary schools i...