n-3 fatty acids do not enhance LDL susceptibility to oxidation in hypertriacylglycerolemic hemodialyzed subjects

Bonanome, A; Biasia, F; Luca, Maurizio De; Munaretto, G; Biffanti, S.; Pradella, Marco; Pagnan, Antonio

doi:10.1093/ajcn/63.2.261

Cited by 51 publications

(36 citation statements)

References 31 publications

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“…However, studies addressing this question have demonstrated conflicting results. In some studies, LDL particles showed an enhanced susceptibility to oxidation after intake of EPA and DHA (Oostenbrug et al, 1994;Suzukawa et al, 1995;Turini et al, 2001), whereas other studies revealed no such effect (Frankel et al, 1994;Bonanome et al, 1996;Wander et al, 1996;Higdon et al, 2001;Higgins et al, 2001). These contradictory findings may be related to methodical differences in the assays used for measuring LDL oxidation.…”

Section: Introductionmentioning

confidence: 99%

Influence of three rapeseed oil-rich diets, fortified with α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low-density lipoproteins: results of a controlled study in healthy volunteers

Egert

Somoza²,

Kannenberg

et al. 2006

Eur J Clin Nutr

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Objective: To compare the individual effects of dietary a-linolenic acid (ALA), eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) on low-density lipoprotein (LDL) fatty acid composition, ex vivo LDL oxidizability and tocopherol requirement. Design, setting and subjects: A randomized strictly controlled dietary study with three dietary groups and a parallel design, consisting of two consecutive periods. Sixty-one healthy young volunteers, students at a nearby college, were included. Forty-eight subjects (13 males, 35 females) completed the study. Interventions: Subjects received a 2-week wash-in diet rich in monounsaturated fatty acids (21% energy) followed by experimental diets enriched with about 1% of energy of ALA, EPA or DHA for 3 weeks. The omega-3 (n-3) fatty acids were provided with special rapeseed oils and margarines. The wash-in diet and the experimental diets were identical, apart from the n-3 fatty acid composition and the tocopherol content, which was adjusted to the content of dienoic acid equivalents. Results: Ex vivo oxidative susceptibility of LDL was highest after the DHA diet, indicated by a decrease in lag time (À16%, Po0.001) and an increase in the maximum amount of conjugated dienes ( þ 7%, Po0.001). The EPA diet decreased the lag time (À16%, Po0.001) and the propagation rate (À12%, Po0.01). Tocopherol concentrations in LDL decreased in the ALA group (À13.5%, Po0.05) and DHA group (À7.3%, Po0.05). Plasma contents of tocopherol equivalents significantly decreased in all three experimental groups (ALA group: À5.0%, EPA group: À5.7%, DHA group: À12.8%). The content of the three n-3 polyunsaturated fatty acid differently increased in the LDL: on the ALA diet, the ALA content increased by 89% (Po0.001), on the EPA diet the EPA content increased by 809% (Po0.001) and on the DHA diet, the DHA content increased by 200% (Po0.001). In addition, the EPA content also enhanced (without dietary intake) in the ALA group ( þ 35%, Po0.01) and in the DHA group ( þ 284%, Po0.001). Conclusions: Dietary intake of ALA, EPA or DHA led to a significant enrichment of the respective fatty acid in the LDL particles, with dietary EPA preferentially incorporated. In the context of a monounsaturated fatty acid-rich diet, ALA enrichment did not enhance LDL oxidizability, whereas the effects of EPA and DHA on ex vivo LDL oxidation were inconsistent, possibly in part due to further changes in LDL fatty acid composition. Contributors: SE participated in designing and planning the study, calculated the diets, headed the investigation during the dietary period, measured the parameters of LDL oxidizability, performed the statistical analysis and wrote the paper together with UW, who also contributed to designing and planning of the study. FK measured LDL fatty acid composition, MF measured LDL tocopherol levels and KK measured plasma tocopherol levels. UW initiated the project together with VS and HFE.

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Section: Introductionmentioning

confidence: 99%

Influence of three rapeseed oil-rich diets, fortified with α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low-density lipoproteins: results of a controlled study in healthy volunteers

Egert

Somoza²,

Kannenberg

et al. 2006

Eur J Clin Nutr

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“…On the other hand, Bonanome et al (1996) in humans and Thomas & Rudel (1996) in non-human primates did not ®nd any change due to supplementation with *Correspondence: Riitta Korpela, Institute of Biomedicine, Department of Pharmacology and Toxicology PO Box 8, FIN-00014 University of Helsinki, Finland. Email: riitta.korpela@valio.® Contributors: R Korpela: responsible for the dietary part, manuscript; L Seppo: subject recruiting, recording and calculating the living habits, dietary and nutrient intake; J Laakso: determination of LDL fatty acids; J Lilja: member of the study group; K Karjala: member of the study group (effects on vascular response); T La Èhteenma Èki: member of the study group (effects on proliferative effects); E Solatunturi: member of the study group (effects on platelet aggregation); H Vapaatalo: responsible for all the measurements, study initiator, study plan; MJ Tikkanen: LDL oxidation.dietary omega-3 fatty acids in LDL susceptibility to oxidation.…”

Section: Introductionmentioning

confidence: 99%

Dietary habits affect the susceptibility of low‐density lipoprotein to oxidation

et al. 1999

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Objective: To study, if there are differences in the fatty acid composition of low-density lipoprotein (LDL) in people eating three different long-standing habitual diets: vegetarian, high ®sh intake, or high saturated fat (milk fat) diet as a control group, and to study if these differences in¯uence the oxidation susceptibility of LDL. Design: Cross-sectional study using blood samples and a validated dietary frequency questionnaire with illustrations. Setting: Helsinki University Central Hospital, Finland. Subjects: The effect of three different types of long-standing diets of different fatty acid content (a strict vegetarian diet, n 11; a high ®sh intake diet, n 9; and a high saturated fat (milk fat) diet, controls, n 7) on the serum and LDL fatty acid content, and on the susceptibility of LDL to oxidation in vitro, was studied in healthy normocholesterolemic volunteers who had been on these diets for years. Oxidation of LDL was carried out by using CuSO 4 as a pro-oxidant. Results: There were no statistically signi®cant differences in the serum lipids or lipoproteins, though the vegetarian group exhibited lowest mean values of total, high-density lipoprotein (HDL) and LDL cholesterol levels. Both the serum and LDL eicosapentaenoic, docosapentaenoic and docosahexaenoic acid proportions were highest in the ®sh and lowest in the vegetarian groups. Linoleic acid was highest among the vegetarians. In the ®sh group, the vitamin A concentration in serum was higher than in vegetarians and controls and b-carotene lower than in controls, but in a-tocopherol, or lycopene concentrations there were no statistically signi®cant differences. The lag phase of LDL oxidation was shortest (116 min) in the ®sh group and longest (165 min) in the vegetarian group, and the control group was between them (129 min). The mean oxidation percentage after 2.5 h of copper-induced oxidation was highest (44%) in the ®sh group and lowest (22%) in the vegetarian group and intermediate (31%) in the control group. Conclusion: Long-term dietary habits predict the fatty acid composition of serum and LDL, and in¯uence the susceptibility of LDL to oxidation. In the ®sh group with the highest content of omega-3 fatty acids in LDL, the oxidation susceptibility of LDL was highest. In the vegetarian group with less omega-3 fatty acids in LDL, the LDL was more resistant to oxidation.

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“…The replacement of dietary saturated fat with n-6 polyunsaturated fatty acids has been shown to increase the susceptibility of LDL to oxidation (Abbey et al 1993;Reaven et al 1993). A number of studies have also examined the impact of supplementing with an EPA þ DHA preparation on LDL oxidation, with some studies observing increased susceptibility to oxidation (Suzukawa et al 1995;Hau et al 1996;Oostenbrug et al 1997) and others observing no effect (Bonanome et al 1996;Brude et al 1997;Higgins et al 2000). The variability in these findings may be attributable to a number of factors, which include: the degree of EPA þ DHA supplementation; the a-tocopherol content of the fish oils, which is often unreported; and the methods used to assess oxidative status.…”

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confidence: 99%

Eicosapentaenoic acid and docosahexaenoic acid from fish oils: differential associations with lipid responses

Leigh-Firbank

A.M.*²,

Leake

et al. 2002

British Journal of Nutrition

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Fish-oil supplementation can reduce circulating triacylglycerol (TG) levels and cardiovascular risk. This study aimed to assess independent associations between changes in platelet eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and fasting and postprandial (PP) lipoprotein concentrations and LDL oxidation status, following fish-oil intervention. Fiftyfive mildly hypertriacylglycerolaemic (TG 1·5-4·0 mmol/l) men completed a double-blind placebo controlled cross over study, where individuals consumed 6 g fish oil (3 g EPA þ DHA) or 6 g olive oil (placebo)/d for two 6-week intervention periods, with a 12-week wash-out period in between. Fish-oil intervention resulted in a significant increase in the platelet phospholipid EPA (+491 %, P,0·001) and DHA (+44 %, P,0·001) content and a significant decrease in the arachidonic acid (210 %, P,0·001) and g-linolenic acid (224 %, P,0·001) levels. A 30 % increase in ex vivo LDL oxidation (P,0·001) was observed. In addition, fish oil resulted in a significant decrease in fasting and PP TG levels (P,0·001), PP non-esterified fatty acid (NEFA) levels, and in the percentage LDL as LDL-3 (P¼0·040), and an increase in LDLcholesterol (P¼0·027). In multivariate analysis, changes in platelet phospholipid DHA emerged as being independently associated with the rise in LDL-cholesterol, accounting for 16 % of the variability in this outcome measure (P¼0·030). In contrast, increases in platelet EPA were independently associated with the reductions in fasting (P¼0·046) and PP TG (P¼0·023), and PP NEFA (P¼0·015), explaining 15 -20 % and 25 % of the variability in response respectively. Increases in platelet EPA þ DHA were independently and positively associated with the increase in LDL oxidation (P¼0·011). EPA and DHA may have differential effects on plasma lipids in mildly hypertriacylglycerolaemic men.

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n-3 fatty acids do not enhance LDL susceptibility to oxidation in hypertriacylglycerolemic hemodialyzed subjects

Abstract: Recent data suggest that treatment with n-3

Cited by 51 publications

References 31 publications

Influence of three rapeseed oil-rich diets, fortified with α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low-density lipoproteins: results of a controlled study in healthy volunteers

Influence of three rapeseed oil-rich diets, fortified with α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low-density lipoproteins: results of a controlled study in healthy volunteers

Dietary habits affect the susceptibility of low‐density lipoprotein to oxidation

Eicosapentaenoic acid and docosahexaenoic acid from fish oils: differential associations with lipid responses

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