Effect of aging on beta-adrenergically mediated thermogenesis in men.

Department of Human Biology, Maastricht University, 6200 MD Maastricht, The Netherlands. The age-dependent alterations in beta-adrenergically mediated thermogenesis were investigated in 11 young (mean +/- SE age: 21.9 +/- 0.5 yr) and 9 older (52.9 +/- 2.1 yr) men during intravenous infusion of the nonselective beta-agonist isoprenaline (Iso). The older men had higher basal plasma norepinephrine (327.7 +/- 35.8 vs. 159.0 +/- 18.2 pg/ml, P < 0.001) and epinephrine (75.1 +/- 18.1 vs. 29.1 +/- 5.3 pg/ml, P < 0.05) concentrations than the young. The beta-adrenergically mediated thermogenesis was diminished in the older men, as reflected by the significantly higher plasma Iso concentration needed to increase resting energy expenditure by 15% (236.1 +/- 51.0 vs. 107.6 +/- 11.4 pg/ml, P < 0.05). Additionally, both dose (39.4 +/- 6.6 vs. 19.1 +/- 1.5 ng . kg fat-free mass-1 . min-1, P < 0.01) and plasma concentration (332.2 +/- 59.1 vs. 119.3 +/- 14.0 pg/ml, P < 0.01) of Iso needed to increase resting heart rate by 25 beats/min were higher in older than in younger subjects, suggesting that the age-related decline in beta-adrenergic sensitivity is a generalized defect not related to a specific tissue or response. In conclusion, aging is associated with a diminished beta-adrenergically mediated thermogenesis. This blunted thermogenic response may contribute to a positive energy balance and thus promote increased fat storage and obesity

Therapeutic potential of plant sterols and stanols

Products enriched with plant sterol and stanol esters selectively lower LDL cholesterol. Consumption appears to be safe, and these functional foods thus have great potential for cardiovascular risk management. Although values remain within the normal range, one possible concern is that they lower lipid-standardized concentrations of the plasma carotenoids. Whether this affects health in the longer-term or in selected patient groups is not known. Therefore, especially in view of the increasing number of functional foods that will be on the market in the very near future, there is a clear need to establish an effective post-marketing safety net. urr Opin Lipidol 11:571-576. 2000 Lippincott Williams & Wlkins

Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies

Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies.Kerckhoffs DA, Hornstra G, Mensink RP.Department of Human Biology, Maastricht University, Maastricht, The Netherlands.BACKGROUND: Findings about the effects of beta-glucan on serum lipoproteins are conflicting. OBJECTIVE: The study investigated the effects of beta-glucan from oat bran in bread and cookies (study 1) and in orange juice (study 2) on serum lipoproteins in mildly hypercholesterolemic subjects. DESIGN: In study 1, 48 subjects (21 men, 27 women) received for 3 wk control bread and cookies rich in wheat fiber. For the next 4 wk, by random assignment, 23 subjects continued to consume the control products, and 25 received bread and cookies rich in beta-glucan. Mean daily intake of beta-glucan was 5.9 g. Total dietary fiber intake did not differ significantly between the groups. In study 2, the same sources of control fiber and beta-glucan (5 g/d) as in study 1 were provided. For 2 wk, 25 of the original 48 subjects (10 men, 15 women) were randomly assigned to consume orange juice containing either wheat fiber (n = 13) or beta-glucan from oat bran (n = 12). After a washout period of 1 wk, dietary regimens were crossed over. RESULTS: In study 1, the change in LDL cholesterol did not differ significantly (-0.12 mmol/L; P = 0.173) between the 2 groups. In study 2, the drink rich in beta-glucan decreased LDL cholesterol by 0.26 +/- 0.07 mmol/L (6.7 +/- 1.8%; P = 0.001) and the ratio of total to HDL cholesterol by 0.26 +/- 0.11 (5.4 +/- 2.1%; P = 0.029) compared with the other drink. HDL-cholesterol and triacylglycerol concentrations did not change significantly. CONCLUSIONS: The food matrix or the food processing, or both, could have adverse effects on the hypocholesterolemic properties of oat beta-glucan.<br/