High-Fat Meals May Be Protrombotic

All about fruitarianism with a long-term fruitarian, Lena

The high-fat meals (42% of energy from fat) caused, in contrast to the low-fat meals (6% of energy from fat), considerable increases in plasma triglycerides. The five different fat qualities - rapeseed oil, olive oil, sunflower oil, palm oil, or butter - caused similar postprandial increases in plasma triglycerides. These findings indicate that high-fat meals may be prothrombotic, irrespective of their fatty acid composition.

fats
science

http://atvb.ahajournals.org/content/17/11/2904.long

Navigation

New and Revised Data

New Definitions

New Quotations

Anatole France

Until one has loved an animal, a part of one's soul remains unawakened.

Thermic Effect of Food and Negative Calories

Thermic effect of food (TEF) is the amount of energy expenditure above the resting metabolic rate due to the cost of processing food for use and storage. The effect varies substantially for different food components. The mechanism is unknown.

A commonly used estimate of the thermic effect of food is about 10% of one's caloric intake.

The primary determinants of daily thermic effect are:

the total caloric content of the meals,
the macronutrient composition of the meals ingested.

Macronutrients:

The thermic effect of food is the energy required for digestion, absorption, and disposal of ingested nutrients, and depends on the composition of the food consumed:

Protein: 20-35 % of the energy consumed,
Carbohydrates and fats: 5-15 %.

Meal frequency has little to no thermic effect.

Insulin

Thermic effect also depends on the insulin sensitivity of the individual, with more insulin-sensitive individuals having a significant effect while individuals with increasing resistance have negligible to zero effects. Both insulin resistance and obesity are independently associated with impaired thermic effect of food at rest, but "the responsiveness of thermogenesis to exercise before a meal is related to the obese state and not independently to insulin resistance per se."

Exercise

The thermic effect of food is marginally increased by 7-8 calories per hour with exercise:

aerobic training of sufficient duration and intensity
and by anaerobic weight training.

"Negative" Caloric Balance

Celery, grapefruit, lemon, lime, apple, lettuce, broccoli, and cabbage are often claimed to have negative caloric balance, requiring more energy to digest than recovered from the food. There is no scientific evidence to show that any of these foods have a negative caloric impact.

Estimated Average Requirement EAR

Estimated Average Requirement (EAR) is the average daily nutrient intake level that is estimated to meet the requirements of half - 50% - of the healthy individuals in a particular life stage and gender group.

Because the needs of the other half of the population will not be met by this amount, the EAR is increased by about 20% to arrive at the RDA.

Before setting the EAR, a specific criterion of adequacy is selected, based on a careful review of the literature. When selecting the criterion, reduction of disease risk is considered along with many other health parameters.

Random Article

Single-Issue Ethical Campaigns