Dietary n-3 PUFAs affect the blood pressure rise and cardiac impairments in a hyperinsulinemia rat model in vivo

Rousseau, Delphine; Héliès-Toussaint, Cécile; Moreau, Daniel; Raederstorff, Daniel; Grynberg, Alain

doi:10.1152/ajpheart.00651.2002

Cited by 64 publications

(75 citation statements)

References 48 publications

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“…On the other hand, notwithstanding a significant difference in plasma glucose concentration between the groups, the insulin-tolerance test was not able to demonstrate insulin resistance in the U-HFD rats. In this context, a previous study using an insulin resistance diet model showed that rats that were fed polyunsaturated fatty acid (docosahexaenoic acid) had a short QT interval on the ECG (36). Nevertheless, in our study, no changes were observed in this parameter.…”

Section: Figure 4) Full-length Tachograms (Top) and Rr Power Spectra contrasting

confidence: 77%

Could a high-fat diet rich in unsaturated fatty acids impair the cardiovascular system?

Medei¹,

Lima-Leopoldo²,

Pereira-Junior³

et al. 2010

Canadian Journal of Cardiology

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Section: Figure 4) Full-length Tachograms (Top) and Rr Power Spectra contrasting

confidence: 77%

Could a high-fat diet rich in unsaturated fatty acids impair the cardiovascular system?

Medei¹,

Lima-Leopoldo²,

Pereira-Junior³

et al. 2010

Canadian Journal of Cardiology

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“…Animal studies have demonstrated that diets high in saturated fatty acid (SFA) increase BP (2,3), whereas diets enriched with n-3 polyunsaturated fatty acid (PUFA) protect against BP elevation (4)(5)(6). However, epidemiologic evidence regarding the association between various subtypes and individual FA intake, and the risk of developing hypertension remains limited and inconsistent (7)(8)(9).…”

Section: Introductionmentioning

confidence: 99%

Low levels of linoleic acid and α-linolenic acid and high levels of arachidonic acid in plasma phospholipids are associated with hypertension

Tsukamoto

Sugawara

2017

biom rep

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Abstract.Dietary fat is an important determinant in the development and progression of high blood pressure (BP), a major risk factor for cardiovascular diseases and mortality. The aim of the present study was to determine the association between plasma phospholipid fatty acids and hypertension in Japanese men. The plasma level of linoleic acid (LA) in the subjects with hypertension (systolic BP ≥140 mmHg and/or diastolic BP ≥90 mmHg) was identified to be significantly higher than that in the healthy controls. Following adjustment for age, body mass index, physical activity, smoking status, alcohol consumption, salt intake, and serum levels of glucose and hemoglobin A1c, higher plasma levels of LA and α-linolenic acid (ALA), and lower levels of arachidonic acid (AA) were significantly associated with a lower prevalence of hypertension. The odds ratio (OR) for the highest quartile (Q4) versus the lowest quartile (Q1) of LA was 0.17 (P=0.003), the OR for Q4 versus Q1 of ALA was 0.26 (P=0.042) and the OR for Q4 versus Q1 of AA was 2.04 (P= 0.047). These results indicate that elevated levels of LA and ALA, and reduced levels of AA in the plasma prevent hypertension.

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“…26 Other studies reported a limitation by fish oil of the systolic blood pressure increase in essential hypertension, 27 reno-vascular hypertension 28 and insulin resistance. 29 …”

Section: Experimental Investigations: the Importance Of Aetiologymentioning

confidence: 99%

“…Additionally, this supplement significantly lowered heart rate and reduced the QT interval length. 29 Conversely, a pure EPA supplement also lowered blood pressure but failed to affect heart rate and QT interval. DHA readily enters cardiac membrane phospholipids, but not EPA, suggesting that unlike EPA, the mechanism of action of DHA may involve the regulation of adrenergic function, like b-blockers.…”

Section: Clinical Studiesmentioning

confidence: 99%

Hypertension prevention: from nutrients to (fortified) foods to dietary patterns. Focus on fatty acids

Grynberg

2005

J Hum Hypertens

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A Grynberg INRA-Paris 11 UMR1154, Nutrition Lipidique et Re´gulation Fonctionnelle du Coeur et des Vaisseaux, Facultede Pharmacie, Châtenay-Malabry, FranceDiet affects significantly the incidence and severity of cardiovascular diseases and fatty acid intake, in its qualitative as well as quantitative aspects, and influences several risk factors including cholesterol (total, LDL and HDL), triglycerides, platelet aggregation and blood pressure, as evidenced in the 2001 WHO report. This review focuses on the qualitative concern of lipid intake, the various classes of fatty acids of the lipid fraction of the diet, saturated, monounsaturated and polyunsaturated, and their effects on blood pressure. Saturated fat have a bad file and several experimental studies in the rat showed a progressive increase in blood pressure in response to a highly saturated diet. Moreover, a highly saturated diet during gestation led to offspring which, when adults, presented a genderrelated hypertension. The mechanism of this effect may be related to the polyunsaturated/saturated ratio (p/s). During the past 20 years, trans fatty acids have been suspected of deleterious health effects, but the investigations have shown that these fatty acids display a biological behaviour close to that of saturated fatty acids (SFA). Moreover, epidemiological investigations did not confirm the relationship between trans fatty acids and cardiovascular pathology. Polyunsaturated fatty acids have been shown to exert a positive action on hypertension. This effect could be attributed to the alteration of the p/s, but mainly to the x3 polyunsaturated fatty acids (PUFAs). The comparison of several animal models led to the conclusion that long-chain x3 PUFAs (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) can prevent the increase in blood pressure and reduce established hypertension, but the efficient dose remains an object of discussion. Moreover, the two long-chain x3 PUFAs, EPA and DHA, display specific effects, which vary with the aetiology of hypertension, because their mechanism of action is different. DHA acts on both blood pressure and heart function (heart rate and ECG) and interferes with the adrenergic function. Conversely, EPA, which is not incorporated in cardiac phospholipids, has no effect on the heart and its mechanism of action is largely unknown. Although it is accepted by the scientific community that the intake of EPA and DHA needs to be increased, we will have to discover new ways to do it, since marine products are the main source of these fatty acids, and this source is not inexhaustible.

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Dietary n-3 PUFAs affect the blood pressure rise and cardiac impairments in a hyperinsulinemia rat model in vivo

Cited by 64 publications

References 48 publications

Could a high-fat diet rich in unsaturated fatty acids impair the cardiovascular system?

Could a high-fat diet rich in unsaturated fatty acids impair the cardiovascular system?

Low levels of linoleic acid and α-linolenic acid and high levels of arachidonic acid in plasma phospholipids are associated with hypertension

Hypertension prevention: from nutrients to (fortified) foods to dietary patterns. Focus on fatty acids

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