Omega 6 fatty acids for the primary prevention of cardiovascular disease

Al-Khudairy, Lena; Hartley, Louise; Clar, Christine; Flowers, Nadine; Hooper, Lee; Rees, Karen

doi:10.1002/14651858.cd011094.pub2

Cited by 46 publications

(41 citation statements)

References 151 publications

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“…This finding has previously been observed in a meta-analysis [31]. The finding of lower levels of n-6 PUFAs in morbidly obese could be of clinical interest since the n-6 PUFAs have been considered pro-inflammatory [32], but no clear relationship with risk of cardiovascular disease has been demonstrated [33]. In the current study the levels of n-6 PUFAs remained unchanged, in contrast to the findings of Chalut-Carpentier et al who demonstrated a reduction in n-6 PUFAs 6 months after bariatric surgery [26].…”

Section: Discussionsupporting

confidence: 62%

Bariatric surgery reduces fasting total fatty acids and increases n-3 polyunsaturated fatty acids in morbidly obese individuals

Hovland

Nestvold

Bohov

et al. 2017

Scandinavian Journal of Clinical and Laboratory Investigation

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Section: Discussionsupporting

confidence: 62%

Bariatric surgery reduces fasting total fatty acids and increases n-3 polyunsaturated fatty acids in morbidly obese individuals

Hovland

Nestvold

Bohov

et al. 2017

Scandinavian Journal of Clinical and Laboratory Investigation

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“…However, disagreement with the studies included in these analyses and others prompted Al-Khudairy et al [39] and Hamley [9] to conclude that replacing SAFA with mostly n-6 PUFA is unlikely to reduce CHD events or mortality. In contrast, Sacks et al [10], on behalf of AHA, concluded from 4 well-controlled RCTs that lowering the intake of SAFA and replacing it with unsaturated fats, especially PUFA, reduced CHD by about 30% and would lower the incidence of CVD.…”

mentioning

confidence: 98%

Fats in Foods: Current Evidence for Dietary Advice

Nettleton¹,

Brouwer

Mensink

et al. 2018

Ann Nutr Metab

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Current discussion of the importance of food fats in the risk of coronary heart disease (CHD) often suffers from preconceptions, misunderstandings, insufficient knowledge, and selective reasoning. As a result, the sustained controversy about dietary fat recommendations can be contradictory and confusing. To clarify some of these issues, the International Expert Movement to Improve Dietary Fat Quality in cooperation with the International Union of Nutritional Sciences (IUNS) organized a symposium at the 21st meeting of the IUNS, October 17, 2017, Buenos Aires, Argentina, to summarize the key scientific evidence underlying the controversy on the relationship between the saturated and unsaturated fat consumption and CHD risk. Presenters also discussed, using examples, the rationale for and implications of the partial replacement of foods rich in saturated fats by those rich in unsaturated fats. Presentations included strategies to fit healthier fats into meals. This report summarizes the symposium presentations.

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“…LA (n‐6 PUFA) and ALA (n‐3 PUFA) are essential fatty acids and are physiological and metabolically distinct . N‐6 PUFA play a vital role in many physiological functions but there was still controversy concerning about its effect on CVD risk . Dietary guidelines in many countries included a recommendation to consume oily fish, mainly on the basis of evidence from prospective cohort studies that fish consumption was cardioprotective .…”

Section: Discussionmentioning

confidence: 99%

Effects of Linoleic and Alpha‐Linolenic Ratios and Concentrations on In Vitro Endothelial Cell Responses

Yang

Song²,

Wang

et al. 2018

Euro J Lipid Sci & Tech

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Although many studies have found that two essential fatty acids, linoleic acid (LA; n‐6 polyunsaturated fatty acid, PUFA) and α‐linolenic acid (ALA; n‐3 PUFA), are closely related to the occurrence and development of cardiovascular disease (CVD), the effects of LA and ALA ratios and concentrations on CVD risk are not well known. The aim of this study is to investigate the effects of various LA/ALA ratios (1:1, 5:1, 10:1, and 20:1) and their concentrations on inflammation, oxidative stress, endothelial cell functions, and the mechanism in human umbilical vein endothelial cells (EA.hy926 cell line). The results indicate that low LA/ALA ratio might provide CVD benefits at low PUFA concentration while low LA/ALA ratio (1:1) increases CVD risk at high PUFA concentration. The results show that the effects of LA and ALA on inflammation, oxidative stress, endothelial cell functions, and the related gene expression are influenced by not only LA/ALA ratios but also their concentrations, and the mechanism may be mediated through PKCα/NF‐κB inflammatory and NO/eNOS signaling pathways by regulation of the NOX4 pathway. Practical Applications: Lipid metabolism, inflammation, oxidative stress, and endothelial cell functions play an important role in the pathogenesis of CVD, which may be affected by an imbalance in the LA/ALA ratio. However, the effects of LA/ALA ratios on CVD risk are influenced by PUFA concentrations. The study provides a method to design diets beneficial for CVD prevention. The low LA/ALA ratio (1:1) could up‐regulate increase the gene expression level of PKCα and eNOS gene while NF‐κB and NOX4 gene expression levels are up‐regulated to increase oxidative stress, which could cause the oxidation of BH4 and uncoupling of eNOS under high PUFA concentration. Uncoupling eNOS generated normalO2−, instead of NO, which could damage vascular endothelial cell function. This is different from the role of eNOS in the production of NO under normal physiological conditions, which shows the duality of eNOS on atherosclerosis. The results indicate both LA and ALA ratios and concentrations are important for CVD risk.

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Omega 6 fatty acids for the primary prevention of cardiovascular disease

Cited by 46 publications

References 151 publications

Bariatric surgery reduces fasting total fatty acids and increases n-3 polyunsaturated fatty acids in morbidly obese individuals

Bariatric surgery reduces fasting total fatty acids and increases n-3 polyunsaturated fatty acids in morbidly obese individuals

Fats in Foods: Current Evidence for Dietary Advice

Effects of Linoleic and Alpha‐Linolenic Ratios and Concentrations on In Vitro Endothelial Cell Responses

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