Alpha-Linolenic Acid Intake And The Risk Of Atherosclerotic Cardiovascular Disease

Bork, Christian Sørensen; Venø, Stine Krogh; Lasota, Anne N; Lundbye‐Christensen, Søren; Overvad, Kim; Schmidt, E. B.

doi:10.1016/j.atherosclerosis.2019.06.240

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, the competition for elongases and desaturases favors the synthesis of the n -6 series, i.e., mainly AA, which is metabolized into mainly pro-inflammatory and platelet activating derivatives. Therefore, the synthesis of the very-long-chain EPA and DHA are minimal, especially when the diet is relatively low in ALA [ 16 , 17 ]. Derivatives from EPA/DHA seem to be rather neutral with respect to inflammation and platelet activation, but contribute importantly to the resolution of inflammation by being so-called resolvins [ 13 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Very Long Chain Marine n-3 Polyunsaturated Fatty Acids in Atherothrombotic Heart Disease. A Brief Review, with a Focus on Metabolic Effects

2020

View full text Add to dashboard Cite

The global burden of atherothrombotic heart disease should be considered as a life-style disorder where differences in dietary habits and related risk factors like limited physical activity and adiposity together play important roles. Related metabolic changes have been scientifically elucidated in recent decades, and the role of the very-long-chain marine fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been much focused on, especially their possible effects on processes like inflammation and thrombosis. In the present brief review of related metabolic mechanisms, the effects of these fatty acids in a clinical setting have been referred to, including some of the authors’ work on this topic. The main focus is the divergent results in the field and the important differences between the study population, the type of supplements and fresh marine sources, the proportion of EPA versus DHA dosages, and the duration of supplementation in clinical trials. We conclude that daily intake of at least 1 g of EPA + DHA may improve a dysmetabolic state in the population. The potential to reduce the risk and progression of atherothrombotic heart disease is still a matter of debate.

show abstract

Section: Introductionmentioning

confidence: 99%

Very Long Chain Marine n-3 Polyunsaturated Fatty Acids in Atherothrombotic Heart Disease. A Brief Review, with a Focus on Metabolic Effects

2020

View full text Add to dashboard Cite

show abstract

“…As such, the potential cardiometabolic benefits of olive oil may in part be due to its predominant fatty acid composition of oleic acid and extends beyond the modulation of plasma lipids and lipoproteins alone (21) . Furthermore, the plant-based omega-3 (n-3) fatty acid α-linolenic acid, a precursor for the long-chain n-3 PUFA, has also been associated with improved cardiometabolic health outcomes in both observational studies and randomised controlled trials (22)(23)(24)(25)(26) as well as the attenuation of inflammatory mediators (27) . In a meta-analysis of randomised controlled trials, Amiri et al (28) showed that compared with other edible plant-based oils, canola oil (characterised by its high MUFA and α-linolenic acid composition) significantly improved cardiometabolic risk markers including TC, LDL-cholesterol, TC/HDL, LDL/HDL and apolipoprotein B.…”

mentioning

confidence: 99%

Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults

2022

View full text Add to dashboard Cite

Dietary oils and fats contain different fatty acid compositions which are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91.6%) aged between 25 to 44 years (56.7%). The majority of participants (84.5%) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65.4%) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71.5%) or savoury baking and roasting (58%). Fewer households reported using rice bran oil (4.6%), canola oil (4.3%), and vegetable oil (1.8%). Almost half of all participants (49.6%) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46.7%), versatility (10.2%), and convenience (8.8%). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.

show abstract

Alpha-Linolenic Acid Intake And The Risk Of Atherosclerotic Cardiovascular Disease

Cited by 2 publications

References 0 publications

Very Long Chain Marine n-3 Polyunsaturated Fatty Acids in Atherothrombotic Heart Disease. A Brief Review, with a Focus on Metabolic Effects

Very Long Chain Marine n-3 Polyunsaturated Fatty Acids in Atherothrombotic Heart Disease. A Brief Review, with a Focus on Metabolic Effects

Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults

Contact Info

Product

Resources

About