Influence of long-term diet modification on platelet function and composition in Moselle farmers

Renaud, S.; Godsey, F; Dumont, Élise; Thevenon, C; Ortchanian, E; Martin, Jean‐Louis

doi:10.1093/ajcn/43.1.136

Cited by 149 publications

(50 citation statements)

References 36 publications

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“…Based simply on the relationship with total serum cholesterol, one could conclude that maximizing the intake of polyunsaturated fat would be desirable, and some guidelines suggest that intake be increased to 10% of energy (compared with US averages of about 3% in the 1950s and 6 or 7% at present) with a P ⁄ S ratio of 1.0 [57]. Using platelet aggregability rather than serum cholesterol to evaluate the effect of diet, Renaud and colleagues [58] have suggested that a dietary P ⁄ S ratio of 0.6 to 0.8 may be superior to a ratio of 1.0. Within the Nurses' Health Study, intakes up to about 8% of energy could be studied and the dose-response relation appeared to be linearly inverse with no evidence of a plateau [59].…”

Section: Further Aspects Of Dietary Fats and Chdmentioning

confidence: 99%

Dietary fats and coronary heart disease

Willett

2012

Journal of Internal Medicine

244

136

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Section: Further Aspects Of Dietary Fats and Chdmentioning

confidence: 99%

Dietary fats and coronary heart disease

Willett

2012

Journal of Internal Medicine

244

136

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“…A third possibility is that populations with a low fat intake have less body fat 57 -58 ; this would lower coronary risk by itself and would also counteract the HDL-cholesterol lowering and reinforce the LDL cholesterol-lowering effects of a low-fat, high-carbohydrate diet. Also, effects of diet on other risk factors for coronary heart disease such as blood pressure, 59 platelet function, 60 and LDL oxidizability 40 -61 are important. Unfortunately, the extent of these effects in humans is not well defined.…”

Section: Predicted Changes In Risk For Coronary Heart Diseasementioning

confidence: 99%

Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials.

Mensink¹,

Katan²

1992

Arterioscler Thromb

1,277

687

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To calculate the effect of changes in carbohydrate and fatty acid intake on serum lipid and lipoprotein levels, we reviewed 27 controlled trials published between 1970 and 1991 that met specific inclusion criteria. These studies yielded 65 data points, which were analyzed by multiple regression analysis using isocaloric exchanges of saturated (sat), monounsaturated (mono), and poly unsaturated (poly) fatty acids versus carbohydrates (carb) as the independent variables. For high density lipoprotein (HDL) we found the following equation: AHDL cholesterol (mmol/1) =0.012x(carb->sat) + 0.009x (carb-'mono) + 0.007 x(carb-»poly) or, in milligrams per deciliter, 0.47x(carb-»sat) + 034 x (carb-»mono) + 0.28x (carb-*poly). Expressions in parentheses denote the percentage of daily energy intake from carbohydrates that is replaced by saturated, cis-monounsaturated, or polyunsaturated fatty acids. All fatty acids elevated HDL cholesterol when substituted for carbohydrates, but the effect diminished with increasing unsaturation of the fatty acids. For low density lipoprotein (LDL) the equation was ALDL cholesterol (mmol/1) =0.033 x(carb-»sat) -0.006 x (carb->mono) -0.014 x (carb-»pory) or, In milligrams per deciliter, L28x(carb->sat) -0.24x(carb-»mono) -0.55x(carb-»poly). The coefficient for polyunsaturates was significantly different from zero, but that for monounsaturates was not For triglycerides the equation was Atriglycerides (mmol/1) = -0.025 x (carb-»sat) -0.022 x (carb-»-mono) -0.028 x (carb->poly) or, in milligrams per deciliter, -2.22x(carb-»sat) -1.99x(carb->mono) -2.47 x (carb-•poly). Thus, replacement of carbohydrates by fat lowered serum triglycerides independent of the nature of the fat Replacement of saturated by unsaturated fatty acids raised the HDL to LDL cholesterol ratio, whereas replacement by carbohydrates had no effect Thus, under isocaloric, metabolicward conditions the most favorable lipoprotein risk profile for coronary heart disease was achieved if saturated fatty acids were replaced by unsaturated fatty acids, with no decrease in total fat intake. Extrapolation of our data to free-living populations requires more insight into effects of diet on body weight; if high-oil diets promote obesity, then their favorable effects on serum lipids will be lost (Arteriosclerosis and Thrombosis 1992;12:911- gested that the cholesterol-decreasing effect of (n-6) polyunsaturated fatty acids is not limited to LDL but extends to HDL cholesterol. 7 -8 Second, recent studies have failed to show any effect of polyunsaturates on serum total and LDL cholesterol beyond that which could be accounted for by the displacement of saturates from the diet. 910For these reasons, we have screened the literature for well-controlled trials on the effect of dietary fatty acids on serum lipoproteins in humans. Results were combined to derive equations that relate changes in the dietary fatty acid intake to changes in serum HDL, LDL, and total cholesterol and trigh/ceride concentrations. We focused on the most common types of fatty a...

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“…It is now recognized that dietary LA favors oxidative modification of LDL cholesterol (65,66), and increases platelet response to aggregation (67). In contrast, ALA intake is associated with inhibitory effects on the clotting activity of platelets, on their response to thrombin (68,69), and on the regulation of AA metabolism (70). In clinical studies, ALA contributed to lowering of blood pressure (71).…”

Section: Aspects Of Dietmentioning

confidence: 99%

Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants

Simopoulos¹

2004

Biol. Res.

284

156

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Human beings evolved on a diet that was balanced in the omega-6 and omega-3 polyunsaturated fatty acids (PUFA), and was high in antioxidants. Edible wild plants provide alpha-linolenic acid (ALA) and higher amounts of vitamin E and vitamin C than cultivated plants. In addition to the antioxidant vitamins, edible wild plants are rich in phenols and other compounds that increase their antioxidant capacity. It is therefore important to systematically analyze the total antioxidant capacity of wild plants and promote their commercialization in both developed and developing countries. The diets of Western countries have contained increasingly larger amounts of linoleic acid (LA), which has been promoted for its cholesterol-lowering effect. It is now recognized that dietary LA favors oxidative modification of low density lipoprotein (LDL) cholesterol and increases platelet response to aggregation. In contrast, ALA intake is associated with inhibitory effects on the clotting activity of platelets, on their response to thrombin, and on the regulation of arachidonic acid (AA) metabolism. In clinical studies, ALA contributed to lowering of blood pressure, and a prospective epidemiological study showed that ALA is inversely related to the risk of coronary heart disease in men. Dietary amounts of LA as well as the ratio of LA to ALA appear to be important for the metabolism of ALA to longer-chain omega-3 PUFAs. Relatively large reserves of LA in body fat, as are found in vegans or in the diet of omnivores in Western societies, would tend to slow down the formation of long-chain omega-3 fatty acids from ALA. Therefore, the role of ALA in human nutrition becomes important in terms of longterm dietary intake. One advantage of the consumption of ALA over omega-3 fatty acids from fish is that the problem of insufficient vitamin E intake does not exist with high intake of ALA from plant sources.

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Influence of long-term diet modification on platelet function and composition in Moselle farmers

Cited by 149 publications

References 36 publications

Dietary fats and coronary heart disease

Dietary fats and coronary heart disease

Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials.

Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants

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