Sweet Taste Receptors’ Genetic Variability in Advanced Potential Targets of Obesity

The association between dietary saturated fatty acids and ischemic heart disease depends on the type and source of fatty acid in the European Prospective Investigation into Cancer and Nutrition–Netherlands cohort

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Saturated fat ingestion has previously been linked to increases in inflammation. However the relationship between saturated fatty acid (SFA) intake and the kynureine:tryptophan ratio ([Kyn]:[Trp]), a marker of inflammation, has not been previously investigated. This study evaluated in healthy, middle aged, individuals (men = 48, women = 52), potential relationships between SFA intake, red blood cell (RBC) membrane SFAs and monounsaturated fatty acids (MUFA), the [Kyn]:[Trp] ratio, C-reactive protein (CRP), TNF-α and Δ9 desaturase activity. [Kyn]:[Trp] was positively associated with increases in Total fat (P = .034) intake, including Total SFA (P = .029) and Total MUFA (P = .042) intakes. Unexpectedly the [Kyn]:[Trp] ratio was inversely associated with the percentage of Total SFA (P = .004) and positively associated with percentage of Total MUFA (P = .012) present in the RBC membrane. We found a positive association between Δ9 desaturase activity, responsible for the desaturation of a various SFAs to MUFAs, and [Kyn]:[Trp] (P = .008). [Kyn]:[Trp] was also positively associated with CRP (P = .044), however no significant relationship between [Kyn]:[Trp] and TNF-α was found. This study shows for the first time that SFA consumption increases inflammatory pathways linked to increased tryptophan to kynurenine conversion, even in healthy humans. Our data also suggests that SFA linked increases in inflammation occur concomitantly with an upregulation of Δ9 desaturase activity resulting in increased desaturation of SFA substrates to their MUFA derivatives.

Aim: To systematically review data from different countries on population intakes of total fat, saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA), and to compare these to recommendations from the Food and Agriculture Organization of the United Nations/the World Health Organization (FAO/WHO). Methods: Data from national dietary surveys or population studies published from 1995 were searched via MEDLINE, Web of Science and websites of national public health institutes. Results: Fatty acid intake data from 40 countries were included. Total fat intake ranged from 11.1 to 46.2 percent of energy intake (% E), SFA from 2.9 to 20.9% E and PUFA from 2.8 to 11.3% E. The mean intakes met the recommendation for total fat (20-35% E), SFA (<10% E) and PUFA (6-11% E) in 25, 11 and 20 countries, respectively. SFA intake correlated with total fat intake (r = 0.76, p < 0.01) but not with PUFA intake (r = 0.03, p = 0.84). Twenty-seven countries provided data on the distribution of fatty acids intake. In 18 of 27 countries, more than 50% of the population had SFA intakes >10% E and in 13 of 27 countries, the majority of the population had PUFA intakes <6% E. Conclusions: In many countries, the fatty acids intake of adults does not meet the levels that are recommended to prevent chronic diseases. The relation between SFA and PUFA intakes shows that lower intakes of SFA in the populations are not accompanied by higher intakes of PUFA, as is recommended for preventing coronary heart disease.

Changes in Mean Intake of Fatty Acids and Intake of Saturated and trans Fats from Potatoes: NHANES 2005–2006, 2007–2008, and 2009–2010

PurposeTo assess the association of dietary saturated fatty acid (SFA) intake with the presence of early AMD in a Japanese population.MethodsThe population-based Tsuruoka Metabolomics Cohort Study enrolled general population individuals aged 35 to 74 years from among participants in annual health check-up programs that included fundus photographs in Tsuruoka, Japan. A total of 4010 individuals participated in the baseline survey. After excluding nonresponders to a dietary survey and participants with suboptimal fundus image quality, 3988 participants (median age, 62.4 years) were included in this cross-sectional analysis. Dietary intake was assessed by a validated food frequency questionnaire. Fatty acids intake was adjusted for total energy intake by the residuals method. The association between fatty acid intake and presence of early AMD was assessed by logistic regression models.ResultsMedian daily SFA intake was 11.3 g (interquartile range, 9.6, 13.0 g). After adjustments for potential confounding factors, participants in the highest quartile of SFA intake were less likely to have early AMD, compared with the lowest quartile (odds ratio, 0.71; 95% confidence interval: 0.52–0.96). A significant trend for decreased risk of early AMD with increasing SFA intake was noted (P = 0.011). There was no significant association between poly-unsaturated fatty acid (PUFA) including n3-PUFA intake and early AMD.ConclusionsWe found that increased SFA intake was associated with reduced risk of early AMD in a Japanese population with low SFA intake. Adequate fatty acid intake may be required to maintain retinal homeostasis and prevent AMD.

Saturated Fat Intake Modulates the Association between an Obesity Genetic Risk Score and Body Mass Index in Two US Populations

BackgroundOral health, an essential part of general health and well-being, is influenced by multiple factors, including oral hygiene habits and dietary factors. Dietary preferences are influenced by variation in taste perceptions and threshold tasting. Polymorphisms in specific genes for sweet and bitter taste receptors and bitter taste perception have been associated with dental caries. However, taste is complex with multiple receptors, each with multiple potential polymorphisms contributing to taste perception as well as social, cultural, and environmental influences. Additionally, these association studies have been conducted in restricted cohorts (e.g., children only). Furthermore, outcomes have been limited to dental caries and studies between taste perception and oral hygiene habits have not been completed.MethodsA cross-sectional online survey was conducted to investigate the relationships between bitter and sweet taste perception (liking and intensity of index food items), self-reported oral hygiene habits and oral health (n = 518).ResultsHigher mean intensity scores for bitter (16–21%) and sweet (< 5%-60%) were seen with higher frequencies of oral hygiene habits (brushing, use of mouthwash, chewing gum and tongue cleaning). Lower mean bitter liking scores (18–21%) were seen with higher frequencies of oral hygiene habits (brushing, mouthwash use, floss use and chewing gum). Sweet liking scores varied by reported frequency of mouthwash use and flossing only, with mixed patterns of variance. Mean bitter and sweet intensity perception scores varied with the number of dental caries ((13–20% higher in those with 3 or more caries, compared to none).ConclusionsWhile there were numerous relationships identified between liking and perception of sweet and bitter and oral health outcomes, the magnitude and direction of associations varied by outcome. The direction of the associations cannot be inferred due to the cross-sectional nature of the study. The demonstrated relationships justify further future investigations, which could help better understand if taste liking and perception is impacted by oral hygiene and health, or vice versa. This could be important in understanding the causation and progression of oral health diseases or the development of novel therapeutics for oral health.

The health impact of dairy products is debated due to their high saturated fatty acid (SFA) content. Emerging evidence suggests that dairy products intake may reduce cardiovascular disease risk, despite their SFA-rich lipids, leading to the "dairy food matrix" concept. Nevertheless, the impact of lipid and SFA intake from whole dairy sources on cardio-metabolic health remains poorly understood. This study investigated the cross-sectional association of SFA intake from various types of dairy products and dairy fat sources with cardio-metabolic outcomes. Data from 1619 participants of the STANISLAS cohort, who underwent extensive metabolic and cardiovascular phenotyping and completed a 133-item food frequency questionnaire covering dairy products and other dairy fat sources, were used. Associations of total dietary lipid, total dietary SFA, and SFA intakes from dairy products and dairy fat sources with metabolic outcomes (metabolic syndrome, hyperlipidemia, type 2 diabetes, prediabetes) and subclinical cardiovascular damages (i.e., arterial stiffness, atherosclerosis, left ventricular mass, diastolic dysfunction) were assessed using mixed models. Median [interquartile range] lipid consumption via dairy products and dairy fat sources was 23 [15, 34] g/day. Higher total dietary lipid intake was associated with lower arterial stiffness (exp(β) [95%CI]: 0.96 [0.92-0.99]). Total dietary SFA and SFA from dairy products were both inversely associated with left ventricular mass (exp(β) [95%CI]: 0.85 [0.74-0.98], and 0.99 [0.99-0.99], respectively). SFA from dairy fat sources, particularly from Butter, were inversely associated with hyperlipidemia (OR [95%CI]: 0.96 [0.93-0.99] for hypertriglyceridemia, 0.96 (0.93-0.99) for elevated LDLc, 0.95 (0.92-0.98) for elevated non-HDLc, 0.93 (0.89-0.96) for elevated Apolipoprotein B). SFA from Yogurt was inversely associated with Apolipoprotein B (OR [95%CI]: 0.92 [0.86-0.98]). Examining the specific diary matrix subtypes, our results suggest altogether neutral to beneficial associations of SFA from dairy products and dairy fat sources with cardio-metabolic health.

Cardiovascular diseases (CVDs) remain to be the leading causes of morbidity and mortality in Hong Kong and worldwide. Among different modifiable risk factors, dietary pattern is on the major determinant for CVD and overall mortality. Other than pharmacological therapies for cardiovascular risk factors, such as hypertension, hyperlipidemia and diabetes, maintaining a healthy diet is a more sustainable method in general population to prevent CVDs. Current lifestyle intervention in the West countries focus on high intake of fruit and vegetables with more than 400g per day and limited saturated fats with less than 10% of energy, there is very limited data on impact of dietary pattern on CVDs in Chinese. Prior studies among Chinese in Hong Kong have shown that only half of the local population fell within these recommended ranges for fat, saturated fatty acid and cholesterol intakes.&#13;\n&#13;\nSeveral different dietary patterns have been recommended for CVDs prevention based on: i) food groups, such as Mediterranean diet, the Dietary Approaches to Stop Hypertension (DASH) diet; ii) macronutrients: the low-carbohydrate diet, low glycemic index diet, very-low- fat diet and iii) nutrition or vitamin supplement. However, the effect of different dietary patterns based on modulations of food group, macronutrients and particular micronutrients on vascular structure and function in Chinese subjects is unclear. In the first part of this thesis, the relationships between different dietary pattern and surrogate markers of subclinical atherosclerosis and vascular function in different high risk populations for CVDs were investigated.&#13;\n&#13;\nIn Chapter 3, we compared the assessment of dietary pattern in Chinese using different tool, including Food Frequency Questionnaire (FFQ); Dietary Record; and Dietitian assessment. In this study, we demonstrated that suitable dietary assessments tools should be chosen for the assessment of different dietary pattern, according to characteristics of assessments.&#13;\n&#13;\nIn Chapter 4, the relationship between the fruit intake and subclinical atherosclerosis as measured by carotid intimal thickness (IMT) was investigated in patient with type II diabetes mellitus (DM). Our results showed that high fruit intake was associated with lower burden of carotid atherosclerosis, independent of level of vitamin intake in patients with type II DM.&#13;\n&#13;\nIn Chapter 5, we compared the impact of high carbohydrate diet on arterial stiffness between control subjects without CVDs and patients with high risk for CVDs. Our findings showed that high carbohydrate diet mainly affected patients with established CVDs, and their increased arterial stiffness was associated with an elevation of blood pressure.&#13;\n&#13;\nIn Chapter 6, we determined the effect of dietary vitamin intake on oxidative stress in patients with high risk of CVDs. In those high risk patients for CVDs, we demonstrated that increased dietary intake of vitamin A, beta-carotene and alpha tocopherol were associated with decreased oxidative stress, but these relationships were not observed in those control subjects without CVDs. It is likely attributed to the higher systemic oxidative stress levels in patients with high risk of CVDs.&#13;\n&#13;\nOn the other hand, food intake may also affect the clinical efficacy of cardiovascular therapies. In particularly, it has been well established that herbal intake which is commonly used by Chinese can affect the anticoagulant effect of warfarin on patients with non-valvular atrial fibrillation (AF). Thus, in this second part of the thesis, we investigated the effect of concomitant herbal intake on anticoagulation control in patients with non-valvular AF treated with warfarin. Our results showed that patients with AF treated with warfarin had limited knowledge on potential interaction between herbal substances in foods and warfarin, in which increased herbal substances intake significantly reduced the percentage time of anticoagulant effect within the therapeutic range. Moreover, a single section of education on knowledge of herbal ingredients did not improve their percentage time of therapeutic range for these patients.&#13;\n&#13;\nIn conclusion, these findings suggest that dietary pattern in Chinese might have significant impact of vascular function in patients with type II DM and high risk for CVDs. Moreover, the herbal substances in the diet among Chinese could have significant impact of the therapeutic effects in some of the cardiovascular medications, such as warfarin. Future clinical studies will be needed to confirm these potential beneficial effects of particular diet intake on vascular function in patients with high risks of CVDs as well as potential interaction between herbal substances in Chinese diet and cardiovascular medications.

Background/Objectives: Cardiovascular diseases (CVDs) remain the leading cause of mortality worldwide, with elevated low-density lipoprotein cholesterol (LDL-C) and total cholesterol (TC) being major risk factors. Diet is a key modulator of these parameters, and healthful plant-based diets—popular particularly among women—are associated with cardiovascular benefits. The present study aimed to evaluate the serum lipid profile and to identify dietary components associated with differences in lipid fractions in healthy women adhering to different dietary patterns. Methods: This was a cross-sectional, single-center, convenience sample study of 128 healthy women of similar age, normal BMI, and comparable body fat, allocated to four dietary groups: vegans (n = 45), lacto-ovo-vegetarians (n = 52), pescatarians (n = 12), and omnivores (n = 19). Serum lipid profiles were determined using enzymatic kits. Intake of selected nutrients was assessed based on 7-day dietary records. Physical activity was estimated using the physical activity level (PAL) index. Analyses included different ANOVA approaches and PCA. Results: Omnivores exhibited the highest serum concentrations of LDL-C, TC, and TGs compared with other dietary groups. A significant association was noted between elevated TC and higher intake of saturated fatty acids (SFAs), cholesterol, and animal protein, accompanied by lower intake of fiber and plant protein. Additionally, women with lower TGs and higher HDL-C showed lower PAL values. No significant differences in HDL-C concentrations were observed between groups. Conclusions: Plant-based diets, defined by lower consumption of SFAs, cholesterol, and animal protein alongside higher intake of fiber and plant protein, were associated with a more favorable lipid profile. These findings support the role of vegetarian and vegan diets in CVDs prevention and management, particularly when coupled with regular physical activity; however, further interventional studies among diverse populations are necessary to confirm our results.

Subchronic and mild social defeat stress downregulates peripheral expression of sweet and umami taste receptors in male mice

Alcohol and platelet aggregation: the Caerphilly Prospective Heart Disease Study

Polymorphisms in Toll-like receptor 4 are associated with factors of the metabolic syndrome and modify the association between dietary saturated fat and fasting high-density lipoprotein cholesterol

The sweet taste receptor, a heterodimeric G protein-coupled receptor comprised of T1R2 and T1R3, binds sugars, small molecule sweeteners, and sweet proteins to multiple binding sites. The dipeptide sweetener, aspartame binds in the Venus Flytrap Module (VFTM) of T1R2. We developed homology models of the open and closed forms of human T1R2 and human T1R3 VFTMs and their dimers and then docked aspartame into the closed form of T1R2's VFTM. To test and refine the predictions of our model, we mutated various T1R2 VFTM residues, assayed activity of the mutants and identified 11 critical residues (S40, Y103, D142, S144, S165, S168, Y215, D278, E302, D307, and R383) in and proximal to the binding pocket of the sweet taste receptor that are important for ligand recognition and activity of aspartame. Furthermore, we propose that binding is dependent on 2 water molecules situated in the ligand pocket that bridge 2 carbonyl groups of aspartame to residues D142 and L279. These results shed light on the activation mechanism and how signal transmission arising from the extracellular domain of the T1R2 monomer of the sweet receptor leads to the perception of sweet taste.