Biochemical effects of a diet containing foods enriched with n-3 fatty acids1-3

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dc.contributor.authorMantzioris, E.
dc.contributor.authorCleland, L.
dc.contributor.authorGibson, R.
dc.contributor.authorNeumann, M.
dc.contributor.authorDemasi, M.
dc.contributor.authorJames, M.
dc.date.issued2000
dc.description.abstract<h4>Background</h4>Results of many studies indicate that consumption of n-3 fatty acids can benefit persons with cardiovascular disease and rheumatoid arthritis. However, encapsulated fish oil is unlikely to be suited to lifetime daily use and recommendations to increase fish intake have not been effective.<h4>Objective</h4>The objective was to examine the effectiveness of a diet that incorporates foods rich in n-3 fatty acids in elevating tissue concentrations of eicosapentaenoic acid and in suppressing the production of inflammatory mediators.<h4>Design</h4>Healthy male volunteers were provided with foods that were enriched in alpha-linolenic acid (cooking oil, margarine, salad dressing, and mayonnaise) and eicosapentaenoic and docosahexaenoic acids (sausages and savory dip) and with foods naturally rich in n-3 fatty acids, such as flaxseed meal and fish. Subjects incorporated these products into their food at home for 4 wk. Fatty acid intakes, cellular and plasma fatty acid concentrations, and monocyte-derived eicosanoid and cytokine production were measured.<h4>Results</h4>Analyses of dietary records indicated that intake of eicosapentaenoic acid plus docosahexaenoic acid averaged 1.8 g/d and intake of alpha-linolenic acid averaged 9. 0 g/d. These intakes led to an average 3-fold increase in eicosapentaenoic acid in plasma, platelet, and mononuclear cell phospholipids. Thromboxane B(2), prostaglandin E(2), and interleukin 1beta synthesis decreased by 36%, 26%, and 20% (P < 0.05), respectively.<h4>Conclusions</h4>Foods that are strategically or naturally enriched in n-3 fatty acids can be used to achieve desired biochemical effects without the ingestion of supplements or a change in dietary habits. A wide range of n-3-enriched foods could be developed to support large-scale programs on the basis of the therapeutic and disease-preventive effects of n-3 fatty acids.
dc.description.statementofresponsibilityEvangeline Mantzioris, Leslie G Cleland, Robert A Gibson, Mark A Neumann, Maryanne Demasi, and Michael J James
dc.identifier.citationAmerican Journal of Clinical Nutrition, 2000; 72(1):42-48
dc.identifier.doi10.1093/ajcn/72.1.42
dc.identifier.issn0002-9165
dc.identifier.issn1938-3207
dc.identifier.orcidGibson, R. [0000-0002-8750-525X]
dc.identifier.orcidJames, M. [0000-0002-4918-2998]
dc.identifier.urihttp://hdl.handle.net/2440/9202
dc.language.isoen
dc.publisherAmer Soc Clinical Nutrition
dc.rights© 2000 American Society for Clinical Nutrition
dc.source.urihttps://doi.org/10.1093/ajcn/72.1.42
dc.subjectHumans
dc.subjectArthritis, Rheumatoid
dc.subjectCardiovascular Diseases
dc.subjectFatty Acids, Omega-3
dc.subjectalpha-Linolenic Acid
dc.subjectDocosahexaenoic Acids
dc.subjectEicosapentaenoic Acid
dc.subjectEicosanoids
dc.subjectCytokines
dc.subjectReference Values
dc.subjectFood, Fortified
dc.subjectAdult
dc.subjectMale
dc.titleBiochemical effects of a diet containing foods enriched with n-3 fatty acids1-3
dc.typeJournal article
pubs.publication-statusPublished

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