Effects of n-3 Polyunsaturated Fatty Acids on Glucose Homeostasis and Blood Pressure in Essential Hypertension

Toft, Ingrid; Bønaa, Kaare Harald; Ingebretsen, Ole C.; Nordøy, Arne; Jenssen, Trond

doi:10.7326/0003-4819-123-12-199512150-00003

Cited by 149 publications

(82 citation statements)

References 54 publications

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“…[35][36][37][38][39][40] This study, and others, has not shown detrimental effects, in healthy volunteers, hypertensive or dyslipidaemic subjects or those with diabetes. 36,41,42 In obese hyperinsulinaemic women, we found there are no adverse effects of LC n-3 PUFA on glucose, HbA1c or insulin sensitivity either during weight-loss or in a stable weightreduced state. Moreover, there was a significant reduction glucose excursion during the OGTT in both the WLFO and WLPO groups.…”

Section: Discussionmentioning

confidence: 69%

Additive benefits of long-chain n-3 polyunsaturated fatty acids and weight-loss in the management of cardiovascular disease risk in overweight hyperinsulinaemic women

et al. 2006

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Background: Obesity, inflammation, insulin resistance and cardiovascular disease (CVD) risk are inter-related. Both weight-loss and long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) are independently known to reduce metabolic risk, but the combined effects are unclear.Objective: This study examines whether addition of LC n-3 PUFA to a low fat/high carbohydrate weight-loss programme results in greater improvements in inflammation, insulin sensitivity and CVD risk, than weight-loss alone. Design: One hundred and sixteen overweight insulin-resistant women entered a 24-week randomised intervention study. Thirty-nine women were randomised to a weight-loss programme, with LC n-3 PUFA (WLFO), 38 to a weight-loss programme with placebo oil (WLPO), and 39 to receive placebo oil, with no weight-loss programme (control). Results: Ninety-three women completed the study (35 WLFO, 32 WLPO and 26 control), with significant weight-loss in WLFO (10.871.0%) and WLPO (12.471.0%) compared to the control group (Po0.0001). The WLFO, but not WLPO or control group, showed significant increases in adipose tissue LC n-3 PUFA (0.3470.20 vs 0.1770.10 and 0.1670.10 %DHA, Po0.0001). Weight-loss showed significant improvements in insulin sensitivity (Po0.001), lipid profile (triglycerides Po0.05) and inflammation (sialic acid Po0.05). Time * group effects showed significant decreases in triglycerides (Po0.05) and increases in adiponectin (Po0.01) with LC n-3 PUFA, in the WLFO vs WLPO groups. Conclusions: Weight-loss improved risk factors associated with CVD, with some additional benefits of LC n-3 PUFA on triglycerides and adiponectin. Given the current low dietary intake of LC n-3 PUFA, greater attention should be given to increase these fatty acids in the treatment of obesity.

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Section: Discussionmentioning

confidence: 69%

Additive benefits of long-chain n-3 polyunsaturated fatty acids and weight-loss in the management of cardiovascular disease risk in overweight hyperinsulinaemic women

et al. 2006

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“…Fewer studies have examined the effects of fish oil on glucose homeostasis and insulin resistance among subjects without clinical diabetes and the available data are not conclusive on the effects of fish oil on insulin resistance [52,53]. A recent 3-month study found that addition of n-3 fatty acids to the diet had no influence on insulin sensitivity or insulin secretion [22].…”

Section: Major Types Of Fat In Relation To Insulin Resistance and Typmentioning

confidence: 99%

Diet and risk of Type II diabetes: the role of types of fat and carbohydrate

2001

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The prevalence of Type II (non-insulin-dependent) diabetes mellitus is increasing rapidly in the United States [1] and worldwide [2]. Prevalence of diabetes in adults in the world is estimated to reach 5.4 % and the number of adults with diabetes to reach 300 million worldwide in the year 2025 [2]. The toll of diabetes on health and the economy is enormous and will continue to rise. Because there is no currently available cure for diabetes, primary prevention through diet and lifestyle modification is of paramount importance.Although diet and nutrition are widely believed to play an important part in the development of Type II diabetes, specific dietary factors have not been clearly defined. Much controversy exists about the relation between the amount and types of dietary fat and carbohydrate and the risk of diabetes. Prevailing dietary recommendations promote low-fat, high-carbohydrate diets for the prevention of diabetes, heart disease, and other chronic diseases [3,4]. However, neither dietary fats nor carbohydrates are homogeneous molecules and it is now increasingly appreciated that different types of fat and carbohydrate have different effects on glucose homeostasis and insulin sensitivity. We review in detail the current evidence regarding the association between types of fat and carbohydrates and insulin resistance and Type II diabetes. We specifically discuss the roles of major types of fat, trans-fatty acids and n-3 fatty acids, as well as different types of carbohydrate and fiber, in the development of insulin resistance and Type II diabetes.We searched the Medline database for epidemiologic investigations of the associations between dietary fat and carbohydrate and the risk of developing hyperglycaemia and Type II diabetes. We also carefully examined the cited references in the articles Diabetologia (2001) AbstractAlthough diet and nutrition are widely believed to play an important part in the development of Type II (non-insulin-dependent) diabetes mellitus, specific dietary factors have not been clearly defined. Much controversy exists about the relations between the amount and types of dietary fat and carbohydrate and the risk of diabetes. In this article, we review in detail the current evidence regarding the associations between different types of fats and carbohydrates and insulin resistance and Type II diabetes. Our findings indicate that a higher intake of polyunsaturated fat and possibly long-chain n-3 fatty acids could be beneficial, whereas a higher intake of saturated fat and trans-fat could adversely affect glucose metabolism and insulin resistance. In dietary practice, exchanging nonhydrogenated polyunsaturated fat for saturated and trans-fatty acids could appreciably reduce risk of Type II diabetes. In addition, a low-glycaemic index diet with a higher amount of fiber and minimally processed whole grain products reduces glycaemic and insulinaemic responses and lowers the risk of Type II diabetes. Dietary recommendations to prevent Type II diabetes should focus more on the quality of...

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confidence: 99%

“…Supplementation of EPA and DHA could lower blood pressure in these patients and an inverse association between plasma PUFA content and blood pressure has been described. [18][19][20][21] Dihomo-GLA, AA, EPA and DHA not only form precursors to vasodilator and platelet anti-aggregator factors PGE 1 , PGI 2 and PGI 3 , but also inhibit ACE activity and augment the synthesis of endothelial NO. [22][23][24][25] Therefore, PUFA deficiency leads to increased ACE activity, which causes an increase in the levels of angiotensin II that, in turn, augment superoxide anion generation by activating NADPH oxidase, events that lead to a decrease in NO levels.…”

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confidence: 99%

Essential fatty acids and their metabolites in the context of hypertension

Das

2010

Hypertens Res

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H ypertension is associated with an increase in peripheral vascular resistance, insulin resistance, endothelial dysfunction and enhanced activity of the sympathetic nervous system. 1 The condition causes morbidity and mortality. Hence, understanding its pathobiology is necessary to develop effective strategies for both prevention and management.There is increasing evidence that nutritional factors and type and level of fat in the diet are critical in the pathogenesis of essential hypertension. 2 Earlier, Weisinger et al. 3 showed that perinatal deficiency of the essential dietary o-3 fatty acid a-linolenic acid (ALA) resulted in a reduction in hypothalamic docosahexaenoic acid (DHA,. This caused hypertension in Sprague-Dawley rats, although hypothalamic DHA levels eventually returned to normal in the adults. This suggests that restoring hypothalamic DHA to normal is not sufficient to prevent the development of hypertension. Li et al. 4 reported that in animals fed a diet rich in o-6 with very little ALA and then re-fed the control diet rich in ALA for 24 weeks, DHA levels were still significantly less than the control values in phosphatidylethanolamine, phosphatidylserine and phosphatidylinositol fractions (by 9, 18 and 34%, respectively). The results led to the suggestion that o-6/o-3 PUFA imbalance early in life leads to irreversible changes in hypothalamic composition. The increased ALA and reduced DHA proportions in the animals re-fed ALA in later life are consistent with dysfunction or down-regulation of the conversion of ALA to DHA. In this issue of the journal, Begg et al. 5 report that different sources of ALA (canola or flaxseed oil) are effective in preventing hypertension related to o-3 fatty acid deficiency. However, animals that received canola oil had lower body weight, less adiposity, lower plasma leptin levels and consumed less food, whereas animals fed safflower oil + flaxseed oil also had lower but less marked reductions in adiposity and plasma leptin levels compared with animals that were given safflower oil only. This latter group developed an o-fatty acid deficiency. In addition, safflower oil + flaxseed oil-fed animals consumed more food and water. These results suggest that body weight, plasma leptin and brain DHA are the main determinants of blood pressure. This study also implies that there exists an interaction between o-3 and o-6 fatty acids that influences body weight, plasma leptin and, possibly, fatty acid composition and its metabolism in various tissues. This potential mechanism was not investigated by Begg et al. 5 and may have a function in the pathophysiology of hypertension and metabolic syndrome. 6 Earlier, we observed that in patients with uncontrolled essential hypertension, O 2 À. , hydrogen peroxide and lipid peroxides were produced in significantly large amounts by both unstimulated and stimulated polymorphonuclear leukocytes that reverted to normal after the control of hypertension by anti-hypertensive medicines such as calcium antagonists, b blockers and ACE inhibi...

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Effects of n-3 Polyunsaturated Fatty Acids on Glucose Homeostasis and Blood Pressure in Essential Hypertension

Abstract: Fish oil, in doses that reduce blood pressure and lipid levels in hypertensive persons, does not adversely affect glucose metabolism.

Cited by 149 publications

References 54 publications

Additive benefits of long-chain n-3 polyunsaturated fatty acids and weight-loss in the management of cardiovascular disease risk in overweight hyperinsulinaemic women

Additive benefits of long-chain n-3 polyunsaturated fatty acids and weight-loss in the management of cardiovascular disease risk in overweight hyperinsulinaemic women

Diet and risk of Type II diabetes: the role of types of fat and carbohydrate

Essential fatty acids and their metabolites in the context of hypertension

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