Fish oil regulates blood fatty acid composition and oxylipin levels in healthy humans: A comparison of young and older men

Zulyniak, Michael A.; Roke, Kaitlin; Gerling, Christopher; Logan, Samantha L.; Spriet, Lawrence L.; Mutch, David M.

doi:10.1002/mnfr.201500830

Cited by 19 publications

(13 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study we found that the change in the dietary EPA intake correlated with the proportion of DPA only in TG (data not shown). We also observed an increase in the proportion of DPA in the fatty fish group in TG (Table 4) which is supported by earlier studies reporting increased plasma DPA levels after fish oil treatment [25,39]. Furthermore, increased ALA intake has been previously reported to increase the proportion of DPA but not DHA in plasma lipid pools [12,34,35].…”

Section: Discussionsupporting

confidence: 90%

“…Studies have shown that women have lower proportions of EPA [41], but higher proportions of DHA in PL, CE and EM [41,42]. Results regarding the effect of age on fatty acid composition in different lipid pools have been controversial [25,41]. Some studies have reported increased proportions of EPA and DHA in PL and EM with age, from 20-year-olds to over 60-year-olds [41,43] whereas Zulyniak et al [25] found greater increases in EPA and DHA contents in EM in young men (18e30 years) than in older men (60e74 years).…”

Section: Discussionmentioning

confidence: 99%

“…Results regarding the effect of age on fatty acid composition in different lipid pools have been controversial [25,41]. Some studies have reported increased proportions of EPA and DHA in PL and EM with age, from 20-year-olds to over 60-year-olds [41,43] whereas Zulyniak et al [25] found greater increases in EPA and DHA contents in EM in young men (18e30 years) than in older men (60e74 years). In this study, the changes observed in the fatty acid composition were independent of sex and age.…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

The effect of camelina sativa oil and fish intakes on fatty acid compositions of blood lipid fractions

Manninen

Lankinen

Mello

et al. 2019

Nutrition, Metabolism and Cardiovascular Diseases

View full text Add to dashboard Cite

Background and aims: Blood lipid fractions serve as objective biomarkers of dietary fat intake. It is unclear which fatty acid pool most accurately reflects the dietary intakes of different n-3 PUFAs. We aimed to investigate the effect of fish and camelina sativa oil (CSO) intakes on fatty acid composition of erythrocyte membranes (EM), plasma phospholipids (PL), cholesteryl esters (CE) and triglycerides (TG). We also aimed to identify the most appropriate blood lipid fraction for assessing n-3 PUFA intake. Methods and results: Altogether 79 volunteers with impaired glucose metabolism were randomly assigned either to CSO, fatty fish, lean fish or control groups for 12 weeks. Fatty acid compositions of lipid pools were measured by gas chromatography. The proportion of alpha-linolenic acid (ALA) increased in all lipid pools in the CSO group (false discovery rate (FDR) p < 0.001 for all). Similarly, the proportions of EPA and DHA increased in all lipid fractions in the fatty fish group (FDR p < 0.001 for EM, PL and CE; FDR p Z 0.005 for TG; FDR p < 0.001 for EM, PL, CE; FDR p < 0.007 for TG, respectively). Changes in the dietary intakes of ALA, EPA and DHA correlated with the changes in their proportions in all lipid pools (r Z 0.3e0.5, p < 0.05). Conclusion: There is no difference in the ability of blood lipid fractions in reflecting the dietary intake of different n-3 PUFAs over a time period of 12 weeks in subjects with high baseline omega-3 index.

show abstract

Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

The effect of camelina sativa oil and fish intakes on fatty acid compositions of blood lipid fractions

Manninen

Lankinen

Mello

et al. 2019

Nutrition, Metabolism and Cardiovascular Diseases

View full text Add to dashboard Cite

show abstract

“…While metabolic rate remained unaffected by DHA supplementation, there was an increase in fatty acid oxidation and a simultaneous decrease in carbohydrate oxidation [25]. Some trials report DHA supplementation attenuated the increase in mean arterial blood pressure [26], decreased triglyceride levels [27] as well as oral glucose tolerance [28] in adults. However, there was no recognizable improvement in cognitive decline [29].…”

Section: Role Of Dha In Adultsmentioning

confidence: 99%

“…In healthy older males, DHA supplementation was found to modulate age-related cardiovascular responses (mean and diastolic arterial blood pressure) in response to exercises utilizing autonomic nerve activity [26]. DHA supplementation lowered the triglyceride levels in both older women [30]and men [27]. In elderly patients with established Alzheimer's disease, DHA intervention is controversial [29,31,32].…”

Section: Role Of Dha In Geriatricsmentioning

confidence: 99%

Differential Effects of Omega-3 Fatty Acid, Docosahexaenoic Acid (DHA), In Animals and Humans

Sonti¹

2017

Insights in Biomed

View full text Add to dashboard Cite

Lipids are essential biomolecules that make up most structural components of the cell. Omega-3 polyunsaturated fatty acids, in particular the Docosahexaenoic Acid (DHA), are probably the most important structural component. Being an integral membrane component, DHA can mediate many beneficial functions and studies in animal models have indeed witnessed these beneficial effects. However, their effects in humans have been controversial and dependent on a number of factors. Although many clinical trials have been conducted to ascertain these effects the results obtained are still inconclusive.

show abstract

Flavors' Decreasing Contribution to p‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils

Harris

Budge

et al. 2020

J Americ Oil Chem Soc

View full text Add to dashboard Cite

The American Oil Chemists' Society (AOCS) Official Method Cd 18–90 for p‐Anisidine Value (pAV) is commonly used to evaluate secondary oxidation in fish oils. Flavoring agents in fish oil products may interfere with pAV and lead to inaccurate results. The Global Organization for EPA and DHA (GOED) recommends a protocol for calculating pAV of flavored fish oils based on the assumption that flavors' contribution to the pAV does not change over the course of oxidation. The objective of this study was to test this assumption. All 14 flavors evaluated increased the pAV when added to fresh fish oil; chocolate‐vanilla and lemon flavors generated the largest increase. Under accelerated oxidation conditions, both chocolate‐vanilla and lemon flavors had a similar effect; oxidized flavored fish oils had lower pAV than oxidized fish oils with newly added flavors. This was due to either an antioxidant effect of the flavor or loss of the flavor during oxidation. Following the GOED recommendation, we would have underestimated the oxidation in the flavored oils. For this reason, the pAV of flavored fish oils should be considered with caution and used in combination with other secondary oxidation markers when possible.

show abstract

Fish oil regulates blood fatty acid composition and oxylipin levels in healthy humans: A comparison of young and older men

Abstract: Our study suggests that both young and older men experience the triglyceride-lowering benefits associated with fish oil supplements, but show differential responses in blood fatty acids. Additionally, fish oil promotes an improved oxylipin profile in both groups of men.

Cited by 19 publications

References 55 publications

The effect of camelina sativa oil and fish intakes on fatty acid compositions of blood lipid fractions

The effect of camelina sativa oil and fish intakes on fatty acid compositions of blood lipid fractions

Differential Effects of Omega-3 Fatty Acid, Docosahexaenoic Acid (DHA), In Animals and Humans

Flavors' Decreasing Contribution to p‐Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils

Contact Info

Product

Resources

About