Assignment Pn. Joan.

1)Types of fat and example of food, what affect the reading of biochemical result
either on nutrition-wise or non-nutrition wise.
Types of fat
Saturated fat
Unsaturated fat
Trans fat
Cholesterol

E.g. of foods

2) Types of fibres; example according to vege, fruit, wholegrain; practical ways to

achive it (3,2,1); recommendation of fibre to heart pt, same dengan org biasa ke?;
% of insoluble and soluble fibre fruits; commercial products with fiber (other than
bg-22), fibre roughly in vege, fruits and wholegrain to achived recommendation,
1) Consume a variety of fruits and vegetables; choose 5 or more servings per day.
The AHA strongly endorses the consumption of diets that include a wide variety of
fruits and vegetables throughout the day, both as meals and snacks. Fruits and
vegetables are high in nutrients and fiber and relatively low in calories and hence
have a high nutrient density. Dietary patterns characterized by a high intake of
fruits and vegetables are associated with a lower risk of developing heart disease,
stroke, and hypertension.2 3 4 5 6 7 8 9 10 11 Habitually consuming a variety of
fruits and vegetables (especially those that are dark green, deep orange, or yellow)
helps ensure adequate intakes of micronutrients normally present in this food
group. Fruits and vegetables also have a high water content and hence a low energy
density. Substituting foods of low energy density helps to reduce energy intake and,
as discussed below, may assist in weight control.12 13 14 15 To ensure an adequate
fiber intake, as described below, whole fruits and vegetables rather than juice are
recommended.
http://circ.ahajournals.org/content/102/18/2284.full

3)Others - egg yolk recommendation for heart (evidence-based); define trans fat,
olive oil --> types, can it be used for cooking? temperature for cooking?

4) Is it safe to consume repeated oil in daily life? How can it change to become harmful?
The practice of using repeated cooking oil is a common phenomenon among Malaysian
people in order to save the cost. According to the findings by Siti Khatijah et al. 2008, the
researchers suggest that repeatedly heated palm oil can increase lipid peroxidation and total
cholesterol in the body. There is also a significant increase in serum homocysteine in the control
group that consumed five times heated palm oil group compared to fresh and once-heated palm
oil groups. Another study conducted by Tan Kai Xian et al. 2012 also reported that repeated oil
usage was harmful, where it can be a predisposing factor for atherosclerosis development which
subsequently leads to cardiovascular disease. The researchers also advice people to avoid the
consumption of those repeatedly heated palm oil in cooking foods. Repeated heating process can
increases lipid peroxidation and reduces antioxidant properties of the oils, which can lead to the
production of free radicals (Siti Khatijah et al., 2007). Other than that, the free radical induced
oxidative stress is associated with the atherosclerosis development. Thus, the ingestion of
repeatedly heated oil might produce harmful effect, attributing to the development of
atherosclerosis.
There are several factors that can affect the quality of cooking oil during heating process.
The ventilation, temperature and heating duration during the process of frying takes place, oil
type, the oil saturation ratio, and the presence of a catalyst or antioxidant are factors that can
affect the quality of cooking oil. It was found that when heating of oil is done repeatedly,
especially at high temperature (180C), this condition can lead to changes in fatty acid where it
change from the cis isomer to the trans isomer. It also can leads to the generation of free radicals
and reduced in vitamins and antioxidant levels which subsequently lead to oxidative stress
(Jaarin et al., 2011). Diets containing trans fatty acid has detrimental effect on cardiovascular
health as several researches reported that this fatty acid isomer could induce inflammation of the
blood vessels and decrease its nitric oxide production. The polymer and polar compounds
content are also increased more than 37% and 47% respectively when the oil is used to fry. The
repeatedly heating would reduce the quality of cooking oil by darkening its color and changing
the smell as well as the taste (Kamisah et al. 2012).

Kamisah et al. 2012 reveals that during the deep frying process, in the beginning stage of
oxidation, two main products are formed; which are hydroperoxides and aldehydes. These two
main products are then absorbed into the food which is introduced into deep frying process.
According to the researchers, consumption of repeatedly used oil can cause harm to the health of
consumer but among Malaysian. However, the practice recently becomes common and without
awareness this situation can be harmful to health status.

5) What are the types of food that promote HDL-C level in the body?

According to the research conducted by Crawford, P. and Paden, S.L. 2006, the dietary
interventions that raised HDL include low-carbohydrate diets, the DASH diet, and
supplementation

with

soy

protein

including

isoflavones,

as

well

as

multivitamin

supplementation. The low-carbohydrate diets raise high-density lipoprotein (HDL) cholesterol

levels by approximately 10%; soy protein with isoflavones raises HDL by 3% (strength of
recommendation [SOR]: C, based on meta-analysis of physiologic parameters). The Dietary
Approaches to Stop Hypertension (DASH) diet and multivitamin supplementation raise HDL
21% to 33% (SOR: C, based on single randomized trial each measuring physiologic parameters).
No other dietary interventions studied raise HDL (SOR: C, based on meta-analysis of
physiologic parameters).
The table below shows the summary of studies that evaluating the effect of various diets
on HDL cholesterol;

Source:http://www.rheumatologynews.com/fileadmin/jfp_archive/pdf/5512/5512JFP_Cli
nicalInquiries1.pdf

Meat serving size per week for patient with heart disease.

According to American Heart Association recommends that healthy people should

limit lean meat, skinless chicken and fish to less than six ounces per day, total. Fish (3.5
oz./serving) should be eaten at least twice per week, preferably fish high in omega-3 fatty
acids, such as salmon, trout and herring.
For patient with heart disease, it is recommended to limit the red meat consumption.
It is recommended to choose skinless and lean meat in order to reduce the amount of
saturated fat in daily diet. Heart-health messages usually focus on saturated fat and group
together poultry, seafood, and lean cuts of red meat as recommended choices. A metaanalysis links about 2 oz of daily processed meat consumption with a 42% rise in CHD
and also a 19% increase in diabetes risk (Micca, R. et al., 2010). The American Institue
of Cancer Research (AICR) recommends individuals eat no more than 18 oz (cooked
weight) of red meat per week, which includes beef, lamb, and pork. Other than that, the
American Heart Association also recommended at least 8 oz or two serving of fish each
week (Lichtenstein AH et al., 2006)

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