Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin

Deckere, E.A.M. de; Korver, O.; Verschuren, P. M.; Katan, Martijn B.

doi:10.1038/sj.ejcn.1600641

Cited by 196 publications

(79 citation statements)

References 89 publications

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“…Increasing the dietary intake of cis, cis, cis-a -linolenic acid has been recommended by an expert panel (De Deckere et al 1998) and obviously it does not make sense to provide a-linolenic acid in the trans form. Careful deodorisation prevents the formation of trans a-linolenic acid (He Ânon et al 1999) and may help to improve the diet, deliver more cis a -linolenic acid and thereby possibly reduce ischaemic heart disease (De Lorgeril et al 1994).…”

Section: S H F Vermunt Et Almentioning

confidence: 99%

Dietarytransα-linolenic acid from deodorised rapeseed oil and plasma lipids and lipoproteins in healthy men: theTransLinE Study

et al. 2001

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Trans isomers of a-linolenic acid, which are formed by deodorization of refined vegetable oils, can be found in significant amounts in edible oils. Effects of trans a-linolenic acid on plasma lipoproteins are unknown. We therefore investigated the effects of trans a-linolenic acid on plasma lipids and lipoproteins in healthy European men. Eighty-eight healthy men from three European countries (France, Scotland, UK and the Netherlands) first consumed for 6 weeks a diet with experimental oils`free' of trans fatty acids (run-in period). For the next 6 weeks, they were randomly allocated to a diet with experimental oils`high' or`low' in trans a-linolenic acid. Daily total trans a-linolenic acid intake in the high trans group was 1410 (range 583± 2642) mg. Experimental oils were provided as such, or incorporated into margarines, cheeses, muffins and biscuits. The high trans a-linolenic acid diet significantly increased the plasma LDL-:HDL-cholesterol ratio by 8´1 % (95 % CI 1´4, 15´3; P 0´02Y and the total cholesterol:HDL-cholesterol ratio by 5´1 % (95 % CI 0´4, 9´9; P 0´03 compared with the low-trans diet. This was largely explained by an increase in LDL-cholesterol on the high-trans diet, while no change was observed in the low-trans group (mean treatment effect of 4´7 % (95 % CI 20´8, 10´5; P 0´10X No effects were found on total cholesterol and HDL-cholesterol, triacylglycerols, apolipoprotein B and A-1, and lipoprotein(a) concentrations. In conclusion, trans alinolenic acid may increase plasma LDL-:HDL-cholesterol and total cholesterol:HDL-cholesterol ratios. Whether diet-induced changes in these ratios truly affects the risk for CHD remains to be established.

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Section: S H F Vermunt Et Almentioning

confidence: 99%

Dietarytransα-linolenic acid from deodorised rapeseed oil and plasma lipids and lipoproteins in healthy men: theTransLinE Study

et al. 2001

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“…eicosapentaenoic and docosahexaenoic acid) sources appear to differ. An expert workshop on this issue (de Deckere et al 1998) concluded that 'there is incomplete but growing evidence that consumption of the plant n-3 PUFA, alphalinolenic acid, reduces the risk of coronary heart disease. An intake of 2 g/d or 1 % of energy as alpha-linolenic acid appears prudent.…”

Section: Fatty Acidsmentioning

confidence: 99%

Producing tender and flavoursome beef with enhanced nutritional characteristics

et al. 2001

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The perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are important quality criteria that influence the decision of a consumer to purchase beef. Beef production systems represent the combined and interacting effects of genotype, gender, age at slaughter and nutrition before slaughter. The present paper highlights recent information on how beef production systems can be modified to enhance the tenderness, flavour and healthiness of beef. Carcass management post-slaughter has a larger effect on meat tenderness than gender, genotype or feeding systems. Optimum ‘pasture to plate’ management systems are being established to ensure beef tenderness. The chemistry underlying beef flavour is complex, with in excess of 140 components identified in cooked beef volatiles. Flavour of beef is influenced by cattle diet, but assessment of flavour by a taste panel is subject to the previous experiences and preferences of the panellists. Modern lean beef can have an intramuscular fat concentration of 25–50 g/kg and can be considered a low-fat food. As the quantity of grass in the diet of cattle is increased, there is a decrease in saturated fatty acid concentration, and an increase in the n-3 polyunsaturated fatty acid and conjugated linoleic acid concentrations. It is concluded that there is opportunity to exploit the diet of cattle to produce tender flavoursome beef that has an increased conjugated linoleic acid concentration, a lower fat concentration and a fatty acid profile more compatible with current human dietary recommendations.

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“…Fish oil n-3 PUFA lower both fasting and postprandial triglycerides, whereby doses of up to 7 g/d (on average 3-4 g/d) lower fasting TG by approximately 25% [21]. There is also evidence of a dose-response relationship [22]. In contrast, ALA does not affect blood TG levels even at high doses.…”

Section: Possible Mechanisms Potential Benefitsmentioning

confidence: 83%