Effects of the n-6/n-3 polyunsaturated fatty acids ratio on postprandial metabolism in hypertriacylglycerolemia patients

Song, Zhixiu; Yang, Ligang; Shu, Guofang; Lu, Huixia; Sun, Guiju

doi:10.1186/1476-511x-12-181

Cited by 17 publications

(7 citation statements)

References 41 publications

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“…We did not observe any effect of LC n -3 FA intake on postprandial TAG levels. Studies in normo- and hypertriacylglycerolaemic subjects have shown that regular consumption of LC n -3 FA reduces postprandial TAG levels ( 37 – 39 ) ; however, decreases in postprandial TAG levels have not been observed in acute studies of normotriacylglycerolaemic subjects ( 3 , 31 , 40 ) . The stable fish consumption (≤2 meals/week) among some of the participants over the last 4 months prior to inclusion and throughout the study period may have influenced the postprandial TAG results in the present study.…”

Section: Discussionmentioning

confidence: 99%

Bioavailability ofn-3 fatty acids fromn-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study

et al. 2016

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Regular consumption of long-chain n-3 fatty acids (LC n-3 FA) reduces postprandial triacylglycerolaemia. Functional foods and supplements are alternative sources of LC n-3 FA; however, emulsification technologies, food matrices and altered lipid oxidation levels affect their bioavailability. Moreover, which functional foods are optimal LC n-3 FA carriers is unknown. The aim of the study was to determine the bioavailability of LC n-3 FA and the postprandial TAG response after the intake of oxidised or non-oxidised cod liver oil and after the intake of emulsified or non-emulsified LC n-3 FA using novel functional food items as LC n-3 FA carriers in a randomised cross-over acute study. A total of twenty-four healthy subjects completed the study in which subjects consumed one of four different test meals containing 1·5 g LC n-3 FA, or a control meal with no LC n-3 FA. Postprandial TAG-rich lipoproteins were isolated and their fatty acid composition was measured. The LC n-3 FA from emulsified foods were more rapidly incorporated into TAG-rich lipoproteins compared with non-emulsified foods. The incorporation of LC n-3 FA was similar for oils emulsified in yogurt or juice and was unaffected by the oxidative status of the oil. Postprandial TAG levels did not differ among the various test meals. In conclusion, emulsification increases the bioavailability of LC n-3 FA through a more rapid incorporation into TAG-rich lipoproteins, and juice and yogurt are equally suited as LC n-3 FA carriers. The acute intake of oxidised cod liver oil does not influence the incorporation of LC n-3 FA into TAG-rich lipoproteins.

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Section: Discussionmentioning

confidence: 99%

Bioavailability ofn-3 fatty acids fromn-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study

et al. 2016

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“…A more plausible explanation is that high carbohydrate digestion and absorption interferes with lipid utilization as occurs in humans: when the content of dietary carbohydrate is elevated above the level typically consumed, blood concentrations of triglycerides rise even with low-fat diets. This phenomenon is known as carbohydrate-induced hypertriglyceridemia, and is still poorly understood but assumed to be due to increased lipogenesis in liver and limited clearance from blood of both triglycerides [93] and glucose [94] . Postprandial hypertriglyceridemia in humans is also a rare hereditable disorder.…”

Section: Discussionmentioning

confidence: 99%

A Holistic View of Dietary Carbohydrate Utilization in Lobster: Digestion, Postprandial Nutrient Flux, and Metabolism

et al. 2014

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Crustaceans exhibit a remarkable variation in their feeding habits and food type, but most knowledge on carbohydrate digestion and utilization in this group has come from research on few species. The aim of this study was to make an integrative analysis of dietary carbohydrate utilization in the spiny lobster Panulirus argus. We used complementary methodologies such as different assessments of digestibility, activity measurements of digestive and metabolic enzymes, and post-feeding flux of nutrients and metabolites. Several carbohydrates were well digested by the lobster, but maize starch was less digestible than all other starches studied, and its inclusion in diet affected protein digestibility. Most intense hydrolysis of carbohydrates in the gastric chamber of lobster occurred between 2–6 h after ingestion and afterwards free glucose increased in hemolymph. The inclusion of wheat in diet produced a slow clearance of glucose from the gastric fluid and a gradual increase in hemolymph glucose. More intense hydrolysis of protein in the gastric chamber occurred 6–12 h after ingestion and then amino acids tended to increase in hemolymph. Triglyceride concentration in hemolymph rose earlier in wheat-fed lobsters than in lobsters fed other carbohydrates, but it decreased the most 24 h later. Analyses of metabolite levels and activities of different metabolic enzymes revealed that intermolt lobsters had a low capacity to store and use glycogen, although it was slightly higher in wheat-fed lobsters. Lobsters fed maize and rice diets increased amino acid catabolism, while wheat-fed lobsters exhibited higher utilization of fatty acids. Multivariate analysis confirmed that the type of carbohydrate ingested had a profound effect on overall metabolism. Although we found no evidence of a protein-sparing effect of dietary carbohydrate, differences in the kinetics of their digestion and absorption impacted lobster metabolism determining the fate of other nutrients.

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“…It is likely for n-3 PUFA to need more than 8 h to exert beneficial effects in subjects with an impaired lipid metabolism [ 35 ]. Amount and type of dietary fatty acids can influence postprandial response [ 38 ]. Therefore, an imbalance in the n-3/n-6 fatty acids ratio could modulate postprandial response with more pronounced effects in insulin resistant subjects, such as NAFLD patients.…”

Section: Discussionmentioning

confidence: 99%

Different Serum Free Fatty Acid Profiles in NAFLD Subjects and Healthy Controls after Oral Fat Load

Gambino

Bugianesi

Rosso

et al. 2016

IJMS

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Background: Free fatty acid (FFA) metabolism can impact on metabolic conditions, such as obesity and nonalcoholic fatty liver disease (NAFLD). This work studied the increase in total FFA shown in NAFLD subjects to possibly characterize which fatty acids significantly accounted for the whole increase. Methods: 21 patients with NAFLD were selected according to specified criteria. The control group consisted of nine healthy subjects. All subjects underwent an oral standard fat load. Triglycerides; cholesterol; FFA; glucose and insulin were measured every 2 h with the determination of fatty acid composition of FFA. Results: higher serum FFA levels in NAFLD subjects are mainly due to levels of oleic, palmitic and linoleic acids at different times. Significant increases were shown for docosahexaenoic acid, linolenic acid, eicosatrienoic acid, and arachidonic acid, although this was just on one occasion. In the postprandial phase, homeostatic model assessment HOMA index positively correlated with the ω3/ω6 ratio in NAFLD patients. Conclusions: the higher serum levels of FFA in NAFLD subjects are mainly due to levels of oleic and palmitic acids which are the most abundant circulating free fatty acids. This is almost exactly corresponded with significant increases in linoleic acid. An imbalance in the n-3/n-6 fatty acids ratio could modulate postprandial responses with more pronounced effects in insulin-resistant subjects, such as NAFLD patients.

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Effects of the n-6/n-3 polyunsaturated fatty acids ratio on postprandial metabolism in hypertriacylglycerolemia patients

Cited by 17 publications

References 41 publications

Bioavailability ofn-3 fatty acids fromn-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study

Bioavailability ofn-3 fatty acids fromn-3-enriched foods and fish oil with different oxidative quality in healthy human subjects: a randomised single-meal cross-over study

A Holistic View of Dietary Carbohydrate Utilization in Lobster: Digestion, Postprandial Nutrient Flux, and Metabolism

Different Serum Free Fatty Acid Profiles in NAFLD Subjects and Healthy Controls after Oral Fat Load

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