Cardiovascular Effects of n-3 Fatty Acids

Leaf, Alexander; Weber, Peter

doi:10.1056/nejm198803033180905

Cited by 1,104 publications

(425 citation statements)

References 65 publications

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“…These FAs are considered to be beneficial constituents of the human diet (e.g. Leaf and Weber, 1988;Banni and Martin, 1998) and may have positive effects on disease prevention (e.g. Simopoulos, 2001).…”

Section: Introductionmentioning

confidence: 99%

The effect of N-fertilisation rate or inclusion of red clover to timothy leys on fatty acid composition in milk of dairy cows fed a commercial silage : concentrate ratio

Arvidsson

Gustavsson

Fievez

et al. 2012

Animal

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The aim of this experiment was to, under typical Swedish production conditions, evaluate the effects of grass silages subjected to different N-fertilisation regimes fed to dairy cows on the fatty acid (FA) composition of their milk, and to compare the grass silages in this respect to red clover-dominated silage. Grass silages made from first year Phleum pratense L. leys subjected to three N-fertilisation regimes (30, 90 and 120 kg N/ha, designated G-30, G-90 and G-120, respectively) and a mixed red clover-grass silage (Trifolium pratense L. and P. pratense L.; 60/40 on dry matter (DM) basis, designated RC-G) were produced. The experiment was conducted as a change-over design, including 24 primiparous and multiparous dairy cows of the Swedish Red breed, each of which was allocated to three of the four diets. The cows were offered 11 kg DM of silage and 7 kg concentrates. The silages had similar DM and energy concentrations. The CP concentration increased with increase in N-fertilisation level. There was a linear increase in DM intake of the different silages with increased N fertilisation. There were also differences in concentrations of both individual and total FAs amongst silages. The daily milk production (kg/day) did not significantly differ between treatments, but G-30 silage resulted in higher concentrations of 18:2n-6 in the milk compared with the other two grass silages. The highest concentrations of 18:3n-3 and cis-9, trans-11 18:2 were found in milk from cows offered the RC-G silage. The G-30 diet resulted in higher concentration of 18:2n-6 and the same concentration of 18:3n-3 in the milk as the other grass silages, despite lower intake levels of these FAs. The apparent recoveries of 18:3n-3 from feed to milk were 5.74%, 4.27%, 4.10% and 5.31% for G-30, G-90, G-120 and RC-G, respectively. A higher recovery when red clover is included in the diet confirms previous reports. The higher apparent recovery of 18:3n-3 on the G-30 treatment may be related to the lower silage DM intake, which led to a higher relative proportion of ingested FAs originating from concentrates compared with the G-90 and G-120 diets. With the rates and types of concentrates used in this study, the achieved differences in FA composition among the silages were not enough to influence the concentrations of unsaturated FAs in milk.

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Section: Introductionmentioning

confidence: 99%

The effect of N-fertilisation rate or inclusion of red clover to timothy leys on fatty acid composition in milk of dairy cows fed a commercial silage : concentrate ratio

Arvidsson

Gustavsson

Fievez

et al. 2012

Animal

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“…Firstly, about half of the fat from meat is saturated fat, of which some saturated fatty acids presumably raise serum cholesterol in populations at risk for coronary heart disease (CHD) (Gotto et al, 1990). Secondly, meat provides arachidonic acid, a precursor of proinflammatory eicosanoids such as thromboxane A 2 , which increases platelet aggregation propensity (Leaf and Weber, 1988). Thirdly, meat provides heme iron, which has been shown to promote oxidation of low-density lipoprotein (LDL) in vitro (Balla et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case–control study

et al. 2007

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Objective: The aim of the present study was to evaluate the association between meat consumption and the prevalence of a first, non-fatal event of an acute coronary syndrome (ACS), in a Greek sample. Design: Randomized, case-control study. Setting: Tertiary care. Subjects: A total of 848 out of 956 patients who had been randomly selected from hospitals with first event of an ACS and 1078 population-based controls, age and sex matched. Interventions: Detailed information regarding their medical records, alcohol intake, physical activity and smoking habits was recorded. Nutritional habits were evaluated with a semiquantitative food-frequency questionnaire. Multiple logistic regression analysis estimated the odds ratio of having ACS by level of meat intake, after taking into account several confounders. Results: Patients consumed higher quantities of meat compared with controls (6.572.9 vs 4.972.1 portions per month, Po0.001). Food-specific analysis showed that red meat consumption was strongly associated with 52% increased odds of ACS (95% confidence interval (CI) 1.47-1.58). On the contrary, white meat consumption seems to be associated with only 18% likelihood of having cardiac events (95% CI 1.11-1.26). Participants who consumed 48 portions red meat and 412 portions white meat per month had 4.9 times and 3.7 higher odds of having ACS, respectively (Po0.001), compared with low meat intake (o4 portions and o8 portions per month, respectively). Conclusions: Increased red meat consumption showed a strong positive association with cardiac disease risk, whereas white meat consumption showed less prominent results, after controlling for several potential confounding factors.

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“…Secondly, meat provides arachidonic acid both directly and indirectly as a metabolite from linoleic acid. Arachidonic acid is a precursor of thromboxane A 2 which increases platelet aggregation propensity (Galli et al, 1989;Leaf & Weber, 1988). Thirdly, meat provides haeme iron which has been shown to promote oxidation of LDL in vitro (Balla et al, 1991).…”

mentioning

confidence: 99%

Dietary Patterns in High and Low Consumers of Meat in a Swedish Cohort Study

et al. 1999

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The objective was to examine relationships between meat and other food items which have been associated with higher risk of cancer in the colon and prostate in some epidemiological studies. The study was conducted as a population-based cohort study comprising 11648 subjects (4816 male and 6742 female) born between 1926 and 1945 and living in the city of Malmö , Sweden. Data on mean daily intake of foods and nutrients were assessed with a diet history method combining a 7-day menu book and a food frequency questionnaire. Increasing meat intake, expressed in quintiles and adjusted for energy, was associated with decreasing intakes of poultry, fish, fruits, bread, cereals and cheese in both sexes. Low negative correlations between meat intake and ascorbic acid (r = −0·11) and fiber (r = −0·16 to −0·20) were noted. The average intake of fat from meat out of total fat intake was 13·6% in men and 11·9% in women. No major associations were noted between meat and the cholesterol raising fatty acids C:12:0, C:14:0, C:160 nor for C:20:4 or its precursor C:18:2.In conclusion, our findings indicate that meat consumption is negatively associated with food groups rich in antioxidants and fiber and the positive covariance reported between meat and cancer and coronary heart disease might, therefore, not be directly linked to components in meat.

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Cardiovascular Effects of n-3 Fatty Acids

Cited by 1,104 publications

References 65 publications

The effect of N-fertilisation rate or inclusion of red clover to timothy leys on fatty acid composition in milk of dairy cows fed a commercial silage : concentrate ratio

The effect of N-fertilisation rate or inclusion of red clover to timothy leys on fatty acid composition in milk of dairy cows fed a commercial silage : concentrate ratio

Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case–control study

Dietary Patterns in High and Low Consumers of Meat in a Swedish Cohort Study

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