91制片厂

91制片厂 researchers have in the British Journal of Nutrition on the connection between cognitive function and dietary fat consumption in Hispanic/Latino adults, and the news may be surprising. The researchers, using data from 8,942 participants in Hispanic Community Health Study/Study of Latinos (HCHS/SOL), found that greater consumption of short and medium chain saturated fatty acids primarily consumed through milk and cheese products was associated with better overall cognitive function.

鈥淭o put it simply this research is important because everyone eats! Food is part of everyone's life and can have preventive health benefits,鈥� says Nikki Karazurna, 鈥�20G, who received her master鈥檚 degree in nutritional science from 91制片厂 and is the article鈥檚 lead author. 鈥淲ith that being said there are a lot of misconceptions and misinformation about what foods are 鈥榞ood鈥� or 鈥榖ad鈥� for you, with dietary fat often mistaken as a 鈥榖ad鈥� food.鈥�

The Dietary Guidelines for Americans, published by the United States Department of Agriculture (USDA), recommends limiting consumption of saturated fats to less than 10% of daily caloric intake. Karazurna鈥檚 findings suggest that some forms of saturated fats, including certain fatty acids found in whole milk and cheeses, may be healthier for cognitive function than previously believed. The findings, says Sherman Bigornia, assistant professor of nutrition, represent a call-to-action on reevaluating the role of saturated fatty acids in our diets. 鈥淥ur research provides some support that whole fat dairy products may be part of a healthy dietary pattern for brain health,鈥� he says.

Research on the health implications of fat consumption has often produced conflicting results. To side-step the limitations of previous studies which only looked at total saturated, monounsaturated or poly unsaturated fat consumption, Karazurna analyzed how individual fats of different lengths influenced cognition. Another source of error in older studies, she says, is the focus on white European-descended subjects. The researchers opted to focus on U.S. Hispanic/Latinos because preliminary work suggests that they are at greater risk for developing debilitating cognitive diseases including dementia. Karazurna hopes that by subdividing the available data based on ethnicity and specified types of saturated fats dietitians may be able to better tailor public health recommendations.

鈥淲hile more research is needed to expand on our findings, it brings to light the benefits dietary fats may offer. It also highlights that not ALL fats are the same, an important concept many people are not aware of,鈥� says Karazurna.

The research was conducted by Karazurna as part of her master鈥檚 thesis in nutritional science in Sherman Bigornia鈥檚 Lab. Bigornia, Caitlin Porter, Semra Aytur, Tammy Scott, Josiemer Mattei, Sabrina Noel, Hector Gonzalez, Yasmin Mossavar-Rahmani, Daniela Sotres-Alvarez, Linda Gallo, Martha Daviglus, Linda Van Horn, Tali Elfassy, Marc Gellman, Ashley Moncrieft, Katherine Tucker and Robert Kaplan also made notable contributions to this work, which was funded through multiple grants from the National Institute of Health (NIH).

Bigornia is currently expanding the research to include an additional cohort from the Boston Puerto Rican Health Study. He is waiting for the results of a six-year follow up on the HCHS/SOL cohort that could help add a time component to the data as well as reinforce the study鈥檚 findings.