rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Effects of a high oleic acid beef diet on cardiovascular disease risk factors of human subjects
  name:
    name part: Adams, Thaddeus Hunter.
    role:
      role term: creator
  name:
    name part: Smith, Stephen B.
    role:
      role term: thesis advisor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2012
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: The consumption of high-fat hamburger enriched with saturated fatty acids (SFA) and trans-fatty acids (TFA) may increase risk factors for cardiovascular disease, whereas hamburger enriched with monounsaturated fatty acids (MUFA) may have the opposite effect. Ten mildly hypercholesterolemic men consumed five, 114-g hamburger patties per week for two consecutive phases. Participants consumed low-MUFA (high SFA) hamburger (MUFA:SFA = 0.95; produced from pasture-fed cattle) for 5 wk, consumed their habitual diets for 3 wk, and then consumed high-MUFA hamburger (MUFA:SFA = 1.31; produced from grain-fed cattle) for 5 wk. These MUFA:SFA were typical of ranges observed for retail ground beef. Relative to habitual levels and levels during the high-MUFA phase, the low-MUFA hamburger: increased plasma palmitic acid, palmitoleic acid, and triacylglycerols (P < 0.01); decreased HDL cholesterol (HDL-C) and LDL particle diameter percentile distributions (P < 0.05); and had no effect on LDL-C or plasma glucose (P > 0.10). Plasma palmitoleic acid was positively correlated with triacylglycerols (r = 0.90), VLDL-C (r = 0.73), and the LDL:HDL (r = 0.45), and was negatively correlated with plasma HDL-C (r = -0.58), whereas plasma palmitic, stearic, and oleic acid were negatively correlated with LDL particle diameter (all P <= 0.05). Because plasma palmitoleic acid was derived from [delta]9 desaturation of palmitic acid in the liver, we conclude that alterations in hepatic stearoyl-CoA desaturase activity may have been responsible for the variation in HDL-C and triacylglycerols caused by the low-MUFA and high-MUFA hamburgers. Cattle with a genetic predisposition to deposit MUFA in their lean and fat tissues, such as Wagyu cattle can be used to produce beef products that are especially enriched with oleic acid and lower in SFA and TFA, and feeding practices can further enhance the composition of beef fat. This indicates that ground beef or hamburger products can be produced that are natur…
  note: by Thaddeus Hunter Adams.
  note: "Major Subject: Nutrition"
  note: Electronic resource.
  note: Doctor of Philosophy Texas A&M University 2012 http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11871
  note: Includes bibliographical references.
  note: Text (Dissertation)
  subject:
    topic: Major Nutrition
  subject:
    topic: Cholesterol
  subject:
    topic: Trans fatty acids
  subject:
    topic: Lipoproteins
  subject:
    topic: Beef
  subject:
    topic: Lipoprotein diameter
  subject:
    topic: Cardiovascular disease
  subject:
    topic: Saturated fatty acids
  subject:
    topic: Oleic acid
  subject:
    topic: Risk factors
  identifier: http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11871
  record info:
    record content source: TXA
    record creation date: 121116
    record change date: 20150922143748.0
    record identifier: in00002774911