Changes in Hemostasis During Treatment of Hypertriglyceridemia With a Diet Rich in Monounsaturated and n−3 Polyunsaturated Fatty Acids in Comparison With a Low-Fat Diet

Junker, Ralf; Pieke, B; Schulte, Helmut; Nofer, Roch; Neufeld, Matthias; Assmann, Gerd; Wahrburg, Ursel

doi:10.1016/s0049-3848(00)00421-7

Cited by 35 publications

(25 citation statements)

References 51 publications

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“…Participants included hyperlipidaemic individuals consuming a vegetarian diet (Jenkins et al, 2003), Mediterranean-style intakes in metabolic syndrome and overweight/obese individuals (Esposito et al, 2003a;King et al, 2007King et al, , 2008, as well as hypertriglyceridaemic patients consuming a high-fat/high-fibre diet with resultant decreased CRP concentrations, which remained low after the subsequent low-fat/high-fibre diet (Junker et al, 2001). The majority of these experimental studies strengthen the epidemiological data indicating that DF is inversely associated with CRP concentrations (King et al, 2003;Ajani et al, 2004).…”

Section: Discussionmentioning

confidence: 74%

“…Increases in monounsaturated fatty acids and polyunsaturated fatty acids (PUFAs) and a decrease in saturated fatty acids occurred in some instances in the trials reviewed here. The differences in the consumption of monounsaturated fatty acid, PUFA and saturated fatty acid between the intervention and comparative diets were significant in one instance , in saturated fatty acid for another (Esposito et al, 2003a), but not reported for the remainder of the studies ( Junker et al, 2001;Jenkins et al, 2003;Koren et al, 2006;King et al, 2007;King et al, 2008).…”

Section: Resultsmentioning

confidence: 80%

“…The durations of the studies were three ( Junker et al, 2001;King et al, 2007), four ( Jenkins et al, 2003), 12 (King et al, 2008) and 14 weeks (Koren et al, 2006) and 24 months (Esposito et al, 2003a, which were sufficient time to achieve stabilization of CRP. CRP is an acute-phase protein with serum concentrations peaking around 48 h after a single stimulus (Pepys and Hirschfield, 2003), and concentrations of pro-inflammatory cytokines and adipokines have been reported to change in response to individual meals (Esposito et al, 2003b).…”

Section: Resultsmentioning

confidence: 99%

“…With the exception of the studies by King et al (2007King et al ( , 2008, none of the studies had the primary objective of investigating the independent effects of fibre on CRP. The other studies investigated the effects of different types and amount of fat ( Junker et al, 2001;Koren et al, 2006), lowenergy Mediterranean diet with an increased physical activity (Esposito et al, 2003a or the portfolio diet (plant sterols, soy protein, viscous fibre and almonds; Jenkins et al, 2003). In the study by King et al (2007), CRP levels decreased in the 18 lean normotensive individuals on either the high-fibre Dietary Approaches to Stop Hypertension diet or the fibre-supplemented diets, but did not change significantly in the obese hypertensive participants.…”

Section: Discussionmentioning

confidence: 99%

“…Participants with metabolic syndrome (n ¼ 180) , high triglyceride (TG) concentrations (n ¼ 25) (Junker et al, 2001), hyperlipidaemia (n ¼ 46) (Jenkins et al, 2003) and hypertension (n ¼ 17) (King et al, 2007) made up 48% of the study population. The remainder of the participants were healthy and/or overweight/obese (Esposito et al, 2003a;King et al, 2007King et al, , 2008.…”

Section: Participantsmentioning

confidence: 99%

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The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

2009

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Background: C-reactive protein (CRP), a sensitive marker of inflammation, is an independent predictor of future cardiovascular disease (CVD), which is a major cause of death worldwide. In epidemiological trials, high-fibre intakes have consistently been associated with reduction in CVD risk and CRP levels. Objective: The objective of this study was to assess the influence of dietary fibre (DF) on CRP in clinical trials. Data sources: Databases were searched from the earliest record to April 2008 and supplemented by crosschecking reference lists of relevant publications. Study selection: Human adult intervention trials, at least 2 weeks in duration, with an increased and measurable consumption of DF were included and rated for quality. Data synthesis: Seven clinical trials were included, and six of these reported significantly lower CRP concentrations of 25-54% with increased DF consumption with dosages ranging between 3.3-7.8 g/MJ. The seventh trial with psyllium fibre supplementation failed to lower CRP levels significantly in overweight/obese individuals. Weight loss and altered fatty acid intakes were present in most of the studies. Conclusions: In the presence of weight loss and modified saturated, monounsaturated and polyunsaturated fat intakes, significantly lower CRP concentrations (k25-54%) are seen with increased fibre consumption (X3.3 g/MJ). Mechanisms are inconclusive but may involve the effect of DF on weight loss, and/or changes in the secretion, turnover or metabolism of insulin, glucose, adiponectin, interleukin-6, free fatty acids and triglycerides. Clinical studies of high-and low-fibre diets are needed to explore the potential favourable effects as observed epidemiologically, and to understand individual susceptibility to its antiinflammatory effect and long-term cardiovascular reduction.

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Section: Discussionmentioning

confidence: 74%

Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Participantsmentioning

confidence: 99%

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The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

2009

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Reduced or modified dietary fat for preventing cardiovascular disease

Hooper

Summerbell

Thompson

et al. 2011

Cochrane Database of Systematic Reviews

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Background Reduction and modification of dietary fats have differing effects on cardiovascular risk factors (such as serum cholesterol), but their effects on important health outcomes are less clear. Objectives To assess the effect of reduction and/or modification of dietary fats on mortality, cardiovascular mortality, cardiovascular morbidity and individual outcomes including myocardial infarction, stroke and cancer diagnoses in randomised clinical trials of at least 6 months duration. Search methods For this review update, the Cochrane Central Register of Controlled Trials (CENTRAL), MEDLINE and EMBASE, were searched through to June 2010. References of Included studies and reviews were also checked. Selection criteria Trials fulfilled the following criteria: 1) randomised with appropriate control group, 2) intention to reduce or modify fat or cholesterol intake (excluding exclusively omega-3 fat interventions), 3) not multi factorial, 4) adult humans with or without cardiovascular disease, 5) intervention at least six months, 6) mortality or cardiovascular morbidity data available. Data collection and analysis Participant numbers experiencing health outcomes in each arm were extracted independently in duplicate and random effects meta-analyses, meta-regression, sub-grouping, sensitivity analyses and funnel plots were performed. Main results This updated review suggested that reducing saturated fat by reducing and/or modifying dietary fat reduced the risk of cardiovascular events by 14% (RR 0.86, 95% CI 0.77 to 0.96, 24 comparisons, 65,508 participants of whom 7% had a cardiovascular event, I2 50%). Subgrouping suggested that this reduction in cardiovascular events was seen in studies of fat modification (not reduction - which related directly to the degree of effect on serum total and LDL cholesterol and triglycerides), of at least two years duration and in studies of men (not of women). There were no clear effects of dietary fat changes on total mortality (RR 0.98, 95% CI 0.93 to 1.04, 71,790 participants) or cardiovascular mortality (RR 0.94, 95% CI 0.85 to 1.04, 65,978 participants). This did not alter with sub-grouping or sensitivity analysis. Few studies compared reduced with modified fat diets, so direct comparison was not possible. Authors’ conclusions The findings are suggestive of a small but potentially important reduction in cardiovascular risk on modification of dietary fat, but not reduction of total fat, in longer trials. Lifestyle advice to all those at risk of cardiovascular disease and to lower risk population groups, should continue to include permanent reduction of dietary saturated fat and partial replacement by unsaturates. The ideal type of unsaturated fat is unclear.

show abstract

Reduced or modified dietary fat for preventing cardiovascular disease

Hooper

Summerbell

Thompson

et al. 2012

Cochrane Database of Systematic Reviews

238

161

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BACKGROUND: Reduction and modification of dietary fats have differing effects on cardiovascular risk factors (such as serum cholesterol), but their effects on important health outcomes are less clear. OBJECTIVE: To assess the effect of reduction and/or modification of dietary fats on mortality, cardiovascular mortality, cardiovascular morbidity and individual outcomes including myocardial infarction, stroke and cancer diagnoses in randomised clinical trials of at least 6 months duration. METHODS: Search methods: For this review update, the Cochrane Central Register of Controlled Trials (CENTRAL), Medline and Embase, were searched through to June 2010. References of Included studies and reviews were also checked. Selection criteria: Trials fulfilled the following criteria: 1) randomized with appropriate control group, 2) intention to reduce or modify fat or cholesterol intake (excluding exclusively omega-3 fat interventions), 3) not multi factorial, 4) adult humans with or without cardiovascular disease, 5) intervention at least six months, 6) mortality or cardiovascular morbidity data available. Data collection and analysis: Participant numbers experiencing health outcomes in each arm were extracted independently in duplicate and random effects meta-analyses, meta-regression, sub-grouping, sensitivity analyses and funnel plots were performed. MAIN RESULTS: This updated review suggested that reducing saturated fat by reducing and/or modifying dietary fat reduced the risk of cardiovascular events by 14% (RR 0.86, 95% CI 0.77 to 0.96, 24 comparisons, 65,508 participants of whom 7% had a cardiovascular event, I2 50%). Subgrouping suggested that this reduction in cardiovascular events was seen in studies of fat modification (not reduction-which related directly to the degree of effect on serum total and LDL cholesterol and triglycerides), of at least two years duration and in studies of men (not of women). There were no clear effects of dietary fat changes on total mortality (RR 0.98, 95% CI 0.93 to 1.04, 71,790 participants) or cardiovascular mortality (RR 0.94, 95% CI 0.85 to 1.04, 65,978 participants). This did not alter with sub-grouping or sensitivity analysis. Few studies compared reduced with modified fat diets, so direct comparison was not possible. AUTHORS' CONCLUSIONS: The findings are suggestive of a small but potentially important reduction in cardiovascular risk on modification of dietary fat, but not reduction of total fat, in longer trials. Lifestyle advice to all those at risk of cardiovascular disease and to lower risk population groups, should continue to include permanent reduction of dietary saturated fat and partial replacement by unsaturates. The ideal type of unsaturated fat is unclear.

show abstract

Changes in Hemostasis During Treatment of Hypertriglyceridemia With a Diet Rich in Monounsaturated and n−3 Polyunsaturated Fatty Acids in Comparison With a Low-Fat Diet

Cited by 35 publications

References 51 publications

The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

Reduced or modified dietary fat for preventing cardiovascular disease

Reduced or modified dietary fat for preventing cardiovascular disease

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