Beneficial and Dentrimental Effects of High Fat Diet

Question: Discuss about the Beneficial and Dentrimental Effects of High Fat Diet. Answer: Introduction: Fat diet and lipids have both protective and detrimental effects on human pathology by altering the intestinal microbiota composition and the subsequent host inflammatory responses especially inflammatory bowel disease(IBD) and colorectal cancer. Starting with the protective aspects of fat and lipids, they serve as energy stores that are vital in fueling the essential body functions including heart beat and breathing; particularly when people go for a long time without food. Generally, fats yield 9 kilocalories per gram; which is the highest compared to other macronutrients and even alcohol. For that reason, fats have a high satiety level; thereby preventing frequent consumption and subsequent undesirable conditions such as obesity and hypercholesterolemia (Anderson et al., 2009, pp. 188). Another aspect of protection from fats comes in the form of essential fatty acids. An example is omega-3 fatty acids whose role in maintaining proper functioning of the brain is unparalleled. Essential fatty acids have been associated with a reduction in inflammation in the body and a reduced risk of heart related conditions, cancer and even arthritis. Adequate fat intake also plays a critical role in absorption transportation and storage of fats soluble vitamins in the body. If one happens to consume more that recommended RDAs of various fat soluble vitamins, the excess will be processed, transported and stores in the liver and tissues for use at a later date; when intake is compromised. As such, it is safe to say that fats indirectly help to maintain the integrity of vision, reproductive health, blood clotting and maintenance of the immune system (Shen, Gaskins and McIntosh, 2014, pp. 271). Despite the tremendous benefits of fats and oils in our bodies, excess intake has been associated with a number of detrimental chronic conditions. Overweight and obesity take centre stage among the many conditions that emanate from excess fat intake. Overweight or obese persons are likely to develop a myriad of other conditions including type II diabetes, slow action of insulin (Yan et al., 2013, pp. 2), stroke, coronary heart disease (Mozaffarian and Ludwig, 2015, pp. 2423), non-alcoholic fatty liver disease (NAFLD) and cancer (Huang et al., 2013, pp. 746-750). Moderation of fats and oils in the diet and regular physical activity are central to maintaining desirable weight. Dietary adjustments such as up-regulating the amount dietary fiber have been implicated in reduced prevalence of metabolic syndrome and obese-related conditions. Regrettably, consumption of high fiber diet has been on the decline in the western nations necessitating an informed inquiry into the matter. One of the reasons that have been cited is that fiber constitutes a complex group of substances. Finding the most suitable sources of fiber with the most desirable effects and unmasking the mechanisms of fiber in thwarting obesity and associated conditions are paramount in fostering increased consumption (Mozaffarian and Ludwig, 2015, pp. 2422). Short Chain Fatty Acids The microbiota found in the gastrointestinal tract influences health through various mechanisms. A mounting body of evidence acknowledges that bacterial metabolites pose a significant effect on the physiology of the host organism. Short chain fatty acids, products of the gut microbiota, are known for their volatility (Ros-Covin et al., 2016, pp. 3). The microbiota that yields SCFAs is found in the large bowel. It is a part of the GIT that allows fermentation of products that pass the small intestines unabsorbed or undigested. The defining characteristic of SCFAs is their dismal of carbons (less than six) that arranged in a straight and branched bonding (Suzuki, Yoshida and Hara, 2008, pp. 298). It is commonly recognized that soluble fiber has a significant improvement on the blood sugar levels and corresponding insulin action. Diabetics and hypercholesterolemia patients gain more from high fiber diet. Moderate to high fiber diets are associated with high satiety levels because of their slowed digestibility; this discourages frequent consumption, there by regulating the blood sugar. The mechanism of cholesterol regulation by way of high fiber intake occurs through entrapment of bile acids as well as a reduction of motility in the posterior section of the intestinal tract (Jakobsdottir et al., 2013). A substitute and increasingly propositioned mechanism, so far not extensively studied, may be alterations of SCFAs established in the colon as well as the changes in composition of the gut microbiota. SCFAs have been proven to promote various health benefits including a reduction of the inflammatory state, increase in insulin sensitivity and high satiety levels. Amounts and patterns of SCFAs vary depending on the type of fiber consumed. The common patterns of SCFAs are acetic, propionic and butyric acids. The major constituent of acetic acid is pectin while guar gum produces propionic acid. Butyric is constituted of fructo-oligosaccharides, b-glucan and various kinds of starch and blends of dietary fibers. Studies have also established that composition of the microbiota, nature of glycosidic bonding and the travel time through the GIT can also affect the configuration of SCFAs (Yan et al., 2013, pp. 1-2). The aforementioned types of SCFAs have been known to elicit varying physiological effects. Butyric acid constitutes a major source of energy for the epithelial cells lining the colonic walls. It plays a critical role as an inhibitory factor of in vitro flourishing metastatic cancerous cells. Cancer patients who present with inflammatory bowel disease generally have lower levels of butyrate metabolism as well its uptake compared to their counterpart controls. In addition, some SCFAs, particularly high levels of propionic acid, have an inverse reduction in the amount of cholesterol in circulation as well as positive effect on glucose and lipid breakdown. Butyric acid has also been implicated in the lipid metabolism by way of regulation and slowing down fat transit from the small intestine (Fava et al., 2013, pp. 4-5). Acetic has been implicated in negative metabolic activities and side effects. It is one of the principal substrates for synthesis of cholesterol which primarily occurs in the liver via acetylCoA. The configuration of SCFAs created each time is influenced by various dietary factors as well as metabolic state of the body cells; the control measure cannot circulate around control food intake (Qin et al., 2012, pp. 2) A change in metabolism forms the basis of metabolic syndrome. Supporting components of metabolic syndrome include excessive weight gain (Qin et al., 2012, pp. 1), high blood pressure (Fava et al., 2013, pp. 5) and high levels of fasting blood glucose (Yan et al., 2013, pp. 2). Modulation of dietary intake can be instrumental preferential nourishment of good microbiota over pathogenic ones. This can be a good beginning for supporting desirable mucosal immune response. References Anderson, J.W., Baird, P., Davis, R.H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V. and Williams, C.L., 2009. Health benefits of dietary fiber.Nutrition reviews,67(4), pp.188-205. Fava, F., Gitau, R., Griffin, B.A., Gibson, G.R., Tuohy, K.M. and Lovegrove, J.A., 2013. The type and quantity of dietary fat and carbohydrate alter faecal microbiome and short-chain fatty acid excretion in a metabolic syndrome at-riskpopulation.International journal of obesity,37(2), pp.216-223. Huang, E.Y., Leone, V.A., Devkota, S., Wang, Y., Brady, M.J. and Chang, E.B., 2013. Composition of dietary fat source shapes gut microbiota architecture and alters host inflammatory mediators in mouse adipose tissue.Journal of Parenteral and Enteral Nutrition,37(6), pp.746-754. Jakobsdottir, G., Xu, J., Molin, G., Ahrne, S. and Nyman, M., 2013. High-fat diet reduces the formation of butyrate, but increases succinate, inflammation, liver fat and cholesterol in rats, while dietary fibre counteracts these effects.PloS one,8(11), p.e80476. Mozaffarian, D. and Ludwig, D.S., 2015. The 2015 US dietary guidelines: lifting the ban on total dietary fat.Jama,313(24), pp.2421-2422. Qin, J., Li, Y., Cai, Z., Li, S., Zhu, J., Zhang, F., Liang, S., Zhang, W., Guan, Y., Shen, D. and Peng, Y., 2012. A metagenome-wide association study of gut microbiota in type 2 diabetes.Nature,490(7418), pp.55-60. Ros-Covin, D., Ruas-Madiedo, P., Margolles, A., Gueimonde, M., de los Reyes-Gaviln, C.G. and Salazar, N., 2016. Intestinal short chain fatty acids and their link with diet and human health.Frontiers in microbiology,7. Shen, W., Gaskins, H.R. and McIntosh, M.K., 2014. Influence of dietary fat on intestinal microbes, inflammation, barrier function and metabolic outcomes.The Journal of nutritional biochemistry,25(3), pp.270-280. Suzuki, T., Yoshida, S. and Hara, H., 2008. Physiological concentrations of short-chain fatty acids immediately suppress colonic epithelial permeability.British journal of nutrition,100(02), pp.297-305. Yan, H., Potu, R., Lu, H., de Almeida, V.V., Stewart, T., Ragland, D., Armstrong, A., Adeola, O., Nakatsu, C.H. and Ajuwon, K.M., 2013. Dietary fat content and fiber type modulate hind gut microbial community and metabolic markers in the pig.PLoS One,8(4), p.e59581.