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| | From:  Stuart189 (Original Message) | Sent: 7/5/2007 5:44 PM |
http://www.ingentaconnect.com/content/cabi/bjn/1987/00000057/00000003/art00013<o:p></o:p>
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=442970<o:p></o:p>
Don’t know if either of these files would
be of interest, but I have been wondering whether it might be at least
partially as simple as what isn’t subject to anabolism ends up in the gut
(with the comparative ratios of the present fatty acids determining
metabolism). I’m just getting into this.<o:p></o:p>
<o:p> </o:p>
I have developed an Excel spreadsheet of
the lipids/fatty acids content of the standard oils, but Yahoo’s system
prevented me from sending it to you. Is there a way to get it through? I have
asked the USDA to list properly clarified butter in its Nutrients Database. I think butter may
have too high a standard error depending on whether the cows are grass fed or
feed lot fed. I guess I should have mentioned that as well in my communication
with the USDA. I didn’t bother to list the oils I would be unlikely to
use like flax seed oil, but I could do it if there was interest. My goal was to
get to see the lipids content of the major
oils on one page. Is there a better database for oils that would link more
properly to the above
articles?<o:p></o:p>
Stuart//<o:p></o:p>
<o:p> </o:p>
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From the first study you cite, this is interesting: "...By contrast the low oxidation rate of C,, fatty acids, like dihomo-y-linolenic acid and arachidonic acid, suggests that they share a common pathway, which could be quite different from that of the C,, poly-unsaturated fatty acids. In the few reports on the oxidation of arachidonic acid, it was found to have a very low..."
However, I'm not sure about why you cited these studies. If you mean obesity by "ends up in the gut," then I don't think that is what they are saying. Instead, they are saying that the AA is incorporated into cells, in phospholipids. In fat cells, the cell expands, but in all (or nearly all) cells there are phospholipids, and there needs to be one long-chain PUFA in the "sn-2 position." This is used to make medicine-like metabolites when certain stresses occur.
The other study is about dietary SFAs increasing LDL (or not), but that's not relevant if you don't have oxidized LDL, so it's not of much interest to me. It would seem important, however, to someone who does not realize that oxidation of LDL is the key, not SFA consumption.
As to the lipid chart, it's important not to get too caught up with these kinds of abstractions. This is one of my major criticisms of the nutritional establishment. Just because a fat source has a certain lipid profile does not mean it is "healthy" or "unhealthy." One example is "heart-healthy monounsaturates," which is what a lot of "experts" are babbling about these days (notice that they still have yet to explain why the "heart-healthy polyunsaturates" they used to recommend is no longer part of the mantra). High-quality olive oil is acceptable, if it is fresh and you don't cook with it. Low-quality olive oil should be avoided, as should canola and rapeseed oil. If you provide a chart, people can get confused. I prefer to get people to think for themselves, and judging from what I've seen up to this point, I think it's working fairly well. Rome wasn't built in a day, so it's important to have some patience, and just read through the material on this site, without getting distracted by specifics that are not especially important. |
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