New evidence that omega-3 fatty acids have a role in primary prevention of coronary heart disease

Calder, Philip C.

doi:10.21037/jphe.2017.03.03

Cited by 18 publications

(22 citation statements)

References 19 publications

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“…Welch et al [57] proposed DHA, EPA, n-3, ALA and LA dietary intakes of 0.16, 0.11, 1.50, 1.23 and 12.35g/d for men and 0.13, 0.09, 1.22, 0.99 and 9.42 for women, respectively. It has been recommended that patients susceptible to coronary heart disease should consume at least 1g of DPA and DHA daily; and good sources of these nutrients include seafood, particularly fatty fish (for example, mackerel, herring, sardines, salmon, trout, kippers, pilchards, eels and tuna), whales, seals and oil supplements from fish, cod liver, krill and algae [58,59]. However, the use of marine fish oil has some drawbacks including typical fishy smell, unpleasant taste, expensive cleansing procedure and adulteration by environmental contaminants including radioisotopes, dioxins and heavy metals [60,61].…”

Section: Omega-3 Long-chain Polyunsaturated Fatty Acidsmentioning

confidence: 99%

“…However, humans lack the enzymes required to transform n-3 from n-6 fatty acids, they also have a limited capacity to elongate and change ALA to EPA and DHA [63]. Figure 1 depicts the pathway where EPA is produced from simpler, plant-sourced n-3 fatty acids like ALA (18:3n-3) [59]. The enzymes involved in n-3 fatty acid interconversion are identical with the analogous n-6 fatty acid pathway for the transformation of linoleic acid (18:2n-6) to arachidonic acid (20:4n-6).…”

Section: Omega-3 Long-chain Polyunsaturated Fatty Acidsmentioning

confidence: 99%

“…The enzymes involved in n-3 fatty acid interconversion are identical with the analogous n-6 fatty acid pathway for the transformation of linoleic acid (18:2n-6) to arachidonic acid (20:4n-6). Majority of these processes involve the addition of a double bond between two carbon atoms (desaturation) and addition of two carbon atoms (elongation reactions) [59,64]. While the enzymes involved in elongation and desaturation pathways are fairly understood in monogastrics, their roles in the interconversion of n-6 to n-3 fatty acids in ruminants is less understood, especially in Tattykeel Australian White lambs, due to biohydrogenation.…”

Section: Omega-3 Long-chain Polyunsaturated Fatty Acidsmentioning

confidence: 99%

“…Pathway for the biosynthesis of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) from α-linolenic acid (ALA)[59].…”

mentioning

confidence: 99%

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Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Pewan

Otto

Huerlimann

et al. 2020

Genes

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Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA play significant roles in optimal cardiovascular, retinal, maternal and childhood brain functions, and include alpha linolenic (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA) and docosapentaenoic (DPA) acids. The primary objective of this review was to access, retrieve, synthesise and critically appraise the published literature on the synthesis, metabolism and genetics of n-3 LC-PUFA and meat eating quality. Studies on IMF content, FMP and fatty acid composition were reviewed to identify knowledge gaps that can inform future research with Tattykeel Australian White (TAW) lambs. The TAW is a new sheep breed exclusive to MARGRA brand of lamb with an outstanding low fat melting point (28–39°C), high n-3 LC-PUFA EPA+DHA content (33–69mg/100g), marbling (3.4–8.2%), tenderness (20.0–38.5N) and overall consumer liking (7.9–8.5). However, correlations between n-3 LC-PUFA profile, stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), fatty acid synthase (FASN), other lipogenic genes and meat quality traits present major knowledge gaps. The review also identified research opportunities in nutrition–genetics interactions aimed at a greater understanding of the genetics of n-3 LC-PUFA, feedlot finishing performance, carcass traits and eating quality in the TAW sheep. It was concluded that studies on IMF, FMP and n-3 LC-PUFA profiles in parental and progeny generations of TAW sheep will be foundational for the genetic selection of healthy lamb eating qualities and provide useful insights into their correlations with SCD, FASN and FABP4 genes.

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Section: Omega-3 Long-chain Polyunsaturated Fatty Acidsmentioning

confidence: 99%

Section: Omega-3 Long-chain Polyunsaturated Fatty Acidsmentioning

confidence: 99%

Section: Omega-3 Long-chain Polyunsaturated Fatty Acidsmentioning

confidence: 99%

“…Pathway for the biosynthesis of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) from α-linolenic acid (ALA)[59].…”

mentioning

confidence: 99%

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Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Pewan

Otto

Huerlimann

et al. 2020

Genes

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“…The more important role of risk factor management with omega‐3 fatty acids is likely to be in primary prevention, that is, in slowing the buildup of atherosclerotic plaques over a period of decades. Indeed, as discussed elsewhere, there is good evidence that omega‐3 fatty acids in the form of EPA and DHA have an important role in primary prevention of coronary heart disease (CHD). This is evident from several recent publications .…”

mentioning

confidence: 99%

Commentary: New Meta‐Analysis Confirms the Long Established Triacylglycerol‐Lowering Effect of Omega‐3 Fatty Acids Given in Supplemental Form

Calder

2017

Euro J Lipid Sci & Tech

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In this issue of European Journal of Lipid Science and Technology, Nam et al.[1] present the findings of a new meta-analysis of the impact of omega-3 supplements (eicosapentaenoic acid [EPA] and/or docosahexaenoic acid [DHA]) on blood lipids; much of the focus of the paper is on the effect on blood triacylglycerol (TG) concentrations. Quite rightly, the analysis uses data from randomized, double blind, placebo controlled trials. In total, data from 53 such trials involving over 7000 participants are used to evaluate the effect on blood TG concentrations, 54, 55, and 50 trials are used to evaluate the effect on blood total cholesterol, high density lipoprotein (HDL)-cholesterol, and low density lipoprotein (LDL)-cholesterol concentrations, respectively. This seems a robust database from which to draw firm conclusions and the meta-analysis appears to be well performed. Overall, it is identified that supplemental omega-3 fatty acids lower blood TG concentrations by an average of 38.6 mg dL À1.[1] Although no value for p is provided, it is evident from the 95% confidence intervals (CI; À47.2 to À30.2 mg dL À1) that the TG lowering effect of omega-3 fatty acids is highly statistically significant. There was no overall effect of omega-3 fatty acids on total cholesterol concentration, but both HDL-cholesterol and LDLcholesterol concentrations were increased. For HDL-cholesterol the increase was 1.6 mg dL À1 (95% CI 0.9-2.3 mg dL À1), while for LDL-cholesterol it was 3.1 mg dL À1 (95% CI 1.1-5.0 mg dL À1 ). The authors present a number of sub-group analyses that are very important in understanding the nature of the evidence base around supplemental omega-3 fatty acids and blood TG lowering. The two most important sub-group analyses are regarding the dose of supplemental omega-3 fatty acids used and the starting (i.e., baseline) blood TG concentration. First, it is demonstrated that low doses of supplemental omega-3 fatty acids have a smaller effect than higher doses.[1] This identification of a dose-dependent effect of omega-3 fatty acids provides a biological plausibility to the findings. Importantly, the metaanalysis identifies that more than one g per day of EPA and/or DHA is required to have a significant impact on blood TGs. [1] Secondly, the effect of omega-3 fatty acids is shown to be greater if the starting blood TG concentration is higher; this finding provides a strong clinical rationale for use of supplemental omega-3 fatty acids in those with hypertriacylglycerolemia. Other subgroup analyses identified no difference in the effect of omega-3 fatty acids on blood TG according to whether the pharmaceutical industry provided the omega-3 supplements or not; to whether the pharmaceutical industry or an independent organization funded the trial; to which continent the trial was conducted on; or to the duration of supplementation.[1] These findings give confidence to the conclusion that supplemental omega-3 fatty acids can be used to lower blood TG concentrations.The findings of this new meta-analysis are entirely...

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Bioactive lipids: Chemistry, biochemistry, and biological properties

Salsinha

Machado²,

Rodriguez‐Alcalá³

et al. 2023

Bioactive Lipids

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New evidence that omega-3 fatty acids have a role in primary prevention of coronary heart disease

Cited by 18 publications

References 19 publications

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Commentary: New Meta‐Analysis Confirms the Long Established Triacylglycerol‐Lowering Effect of Omega‐3 Fatty Acids Given in Supplemental Form

Bioactive lipids: Chemistry, biochemistry, and biological properties

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