Adipose Tissue is fat storing tissue in the body, made up of adipocytes, which makes up about 90% of the fat in the body mostly in the subcutaneous deposits.
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Adipocytes are fat cells or lipocytes. These cells are specialized in the synthesis and storage of fat in the body. The primary role of adipocytes is to maintain proper energy balance in the body by storing calories in the form of fat (lipids) so as to be used when needed by the body.
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I was just reading a review of Mark Young's new "How to Read Fitness Research" product. A few questions occurred to me. One, what in the heck is fitness research? There are so many different types of studies and different types of subjects, all of which could fall under the "fitness" umbrella. Many of these have their own specific pitfalls and unique challenges. A person would need to have a more thorough background in the sub-disciplines before simply "learning how to read a study".
Over the last decade, investigators have paid increasing attention to the effects of resistance training (RT) on several metabolic syndrome variables. Evidence suggests that skeletal muscle is responsible for up to 40% of individuals' total body weight and may be influential in modifying metabolic risk factors via muscle mass development. Due to the metabolic consequences of reduced muscle mass, it is understood that normal aging and/or decreased physical activity may lead to a higher prevalence of metabolic disorders. The purpose of this review is to (1) evaluate the potential clinical effectiveness and biological mechanisms of RT in the treatment of obesity and (2) provide up-to-date evidence relating to the impact of RT in reducing major cardiovascular disease risk factors (including dyslipidaemia and type 2 diabetes). A further aim of this paper is to provide clinicians with recommendations for facilitating the use of RT as therapy in obesity and obesity-related metabolic disorders.
Continue Reading » Evidence for Resistance Training as an Obesity Treatment
These charts give the relative amounts of saturated, monounsaturated, and polyunsaturated fatty acids found in common the common food oils.
What people don’t get about trans fat is that many of the products that have been villainized due to trans fat content, such as regular peanut butter, have always contained less than one gram of trans fat per serving. Some of them, in fact, may have always contained less than 0.5 grams of trans fatty-acids per serving.
Continue Reading » What You Don't Get About Trans Fat, and a Little Peanut Butter History
Growing consumer interest in grass-fed beef products has raised a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle. Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability.
Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis. While the overall concentration of total saturated fatty acids (SFA) is not different between feeding regimens, grass-finished beef tends toward a higher proportion of cholesterol neutral stearic FA (C18:0), and less cholesterol-elevating SFAs such as myristic (C14:0) and palmitic (C16:0) fatty acids. Several studies suggest that grass-based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT) and superoxide dismutase (SOD) activity as compared to grain-fed contemporaries. Fat conscious consumers will also prefer the overall lower fat content of a grass-fed beef product. However, consumers should be aware that the differences in FA content will also give grass-fed beef a distinct grass flavor and unique cooking qualities that should be considered when making the transition from grain-fed beef. In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A). It is also noted that grain-fed beef consumers may achieve similar intakes of both n-3 and CLA through the consumption of higher fat grain-fed portions.