News & Publications

• Dietary olive oil may improve healthspan and delay aging by switching on the activity of sirtuins. www.sciencedaily.com
  Aging Insulin Monounsaturated Fat Protein

  Olive oil, the principal fat consumed in the Mediterranean diet, is widely consumed for its flavor, versatility, and health-promoting attributes. A recent study demonstrates that the monounsaturated fats (MUFAs) in olive oil may extend lifespan by switching on the activity of key cellular proteins called sirtuins.

  Monounsaturated fats are dietary fats found in plant foods, such as nuts, avocados, and vegetable oils, especially olive oil, which contains approximately 75 percent of the MUFA known as oleic acid. The body stores MUFAs in lipid droplets – intracellular fat storage depots that facilitate the movement and signaling activities of fatty acids. During times of increased energy demand (such as during exercise) or decreased energy supply (such as during fasting), the fatty acids stored in lipid droplets can be released for the body’s use.

  Sirtuins are highly conserved enzymes that play key roles in healthspan and longevity in multiple organisms. Sirtuin 1 (SIRT1) is linked to the regulation of a variety of metabolic processes, including the release of insulin, mobilization of lipids, response to stress, and modulation of lifespan.

  The authors of the study first investigated the role of perilipin 5 (PLIN5), a protein found in lipid droplets that regulates fatty acid oxidation in oxidative tissues. They found that PLIN5 binds to lipid droplet MUFAs and delivers them to the cell nucleus, where they modulate the activity of SIRT1.

  Then they studied the effects of MUFA consumption in mice. They fed the mice a control diet rich in lard and soybean oil or a diet rich in olive oil for 12 weeks. The mice that ate the olive oil-rich diet lost weight and had higher energy expenditure than mice fed the control diet. These effects were attributed to activation of SIRT1.

  These findings suggest that the health-promoting benefits associated with the Mediterranean diet may be attributable to the diet’s high olive oil content. In addition, olive oil as part of a healthy eating pattern such as the Mediterranean diet may increase healthspan and longevity.

  • Link to full study.

  • Learn more about sirtuins in our overview article.

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• Eating an avocado a day lowered small, dense LDL particles and lowered oxidized LDL, both of which are associated with heart disease. news.psu.edu
  Diet Heart Disease Fatty Liver Monounsaturated Fat Polyphenol

  Low-density lipoproteins (LDL) are formed in the liver and transport lipid molecules to cells. Often referred to as the “bad cholesterol,” LDL can drive cardiovascular disease if it becomes oxidized within the walls of arteries. LDL particles exist in different sizes, ranging from large, “fluffy” molecules to small, dense molecules. Scientific evidence suggests that small, dense LDL particles are more susceptible to oxidative modification. Findings from a new study suggest that diets that include avocados may help reduce LDL oxidation.

  The randomized, controlled trial involved 45 men and women between the ages of 21 and 70 years. The participants, who were overweight or obese and had elevated LDL cholesterol levels, followed three different diets for a period of five weeks each: a low-fat diet, a medium-fat diet with avocado, and a medium-fat diet with oleic acids (found in olive and canola oils).

  Avocados are rich sources of monounsaturated fatty acids. They also contain polyphenols and lutein, a carotenoid compound that quenches and scavenges reactive oxygen species.

  After five weeks on the diet with avocado, the participants' levels of oxidized LDL cholesterol (especially the small, dense LDL cholesterol particles) were lower than their baseline levels or after completing the low- or moderate-fat diets. Concentrations of large, fluffy LDL particles were unchanged. Participants also had higher levels of lutein. These findings suggest that consuming avocados as part of an overall heart-healthy diet may reduce the risk of developing cardiovascular disease.

  • Link to full study.
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• People who consumed 3-4 servings of fruits, vegetables, legumes, and a higher fat consumption (35% of energy) was associated with lower mortality. www.sciencedaily.com
  Nutrition Diet Aging Polyunsaturated Fat Saturated Fat Monounsaturated Fat Carbohydrates

  A diet consisting more than 60% of energy from carbohydrates (including refined) was related to higher mortality, although not with the risk of cardiovascular disease. The research on dietary fats found that they are not associated with major cardiovascular disease, but higher fat consumption was associated with lower mortality; this was seen for all major types of fats (saturated fats, polyunsaturated fats, and monounsaturated fats), with saturated fats being associated with lower stroke risk. The data are from the Prospective Urban Rural Epidemiology (PURE) study which followed more than 135,000 people from 18 low-income, middle-income, and high-income countries. The study asked people about their diet and followed them for an average of seven and half years. The data was adjusted for age, sex, energy intake, current smoking status, urban or rural location, physical activity, baseline diabetes, education, and other dietary variables (white meat, red meat, bread, and cereal intake). However, this is a prospective study which means causation cannot be established.

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