Serum lipid profiles in Japanese women and men during consumption of walnuts

Iwamoto, Masako; Imaizumi, Kazunori; Sato, Masao; Hirooka, Y; Sakai, Koji; Takeshita, Akira; Kono, Michiyoshi

doi:10.1038/sj.ejcn.1601400

Cited by 102 publications

(77 citation statements)

References 36 publications

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“…In addition, specificities in the fatty acid composition of blood or tissue lipid classes make that a given class can be a good biomarker of some PUFA, but not of others. In particular, a-linolenic acid intake is correlated with its percentage in plasma cholesteryl esters (Ma et al, 1995b;Katan et al, 1997;Amiano et al, 2001;Iwamoto et al, 2002), but not with the small amount present in plasma or erythrocyte phospholipids (Ma et al, 1995b;Kobayashi et al, 2001). However, the intake of long-chain n-3 PUFA is mirrored in all blood lipid fractions, especially plasma cholesteryl esters and plasma or red blood cell phospholipids (Ma et al, 1995b;Katan et al, 1997;Kobayashi et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

Plasma n-6 and n-3 polyunsaturated fatty acids as biomarkers of their dietary intakes: a cross-sectional study within a cohort of middle-aged French men and women

Astorg¹,

Bertrais

Laporte

et al. 2007

Eur J Clin Nutr

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Objective: To measure the correlations between habitual intakes of individual n-6 and n-3 polyunsaturated fatty acids (PUFA) and their percentages in total plasma fatty acids in a population of adult men and women. Subjects/Methods: Two hundred and seventy-six men and 257 women aged 45-60 (men) or 35-60 (women) at baseline, volunteers of the French SU.VI.MAX cohort. Fifteen 24-h record questionnaires were used to estimate the habitual intake of energy, total fat and linoleic, a-linolenic acid, arachidonic, eicosapentaenoic (EPA), n-3 docosapentaenoic (DPA) and docosahexaenoic (DHA) acids. Fatty acid composition of fasting plasma total lipids has been determined at baseline. Results: Dietary intakes of linoleic acid, arachidonic acid, EPA and DHA were weakly but significantly correlated (0.16oro0.28, Po0.01) with their respective percentages in plasma total fatty acids in both men and women. No correlation was observed between the plasma levels of a-linolenic acid and its dietary intake, and between the plasma levels of arachidonic acid and longchain n-3 PUFA and the intakes of their 18-carbon precursors, linoleic and a-linolenic acid, respectively. Conclusions: The percentages of linoleic acid, arachidonic acid, EPA and DHA in plasma total fatty acids, but not that of alinolenic acid, are acceptable markers of their habitual levels of intake. The plasma levels of long-chain n-6 and n-3 PUFA are not influenced by the intake levels of their precursors, linoleic and a-linolenic acids.

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Section: Discussionmentioning

confidence: 99%

Plasma n-6 and n-3 polyunsaturated fatty acids as biomarkers of their dietary intakes: a cross-sectional study within a cohort of middle-aged French men and women

Astorg¹,

Bertrais

Laporte

et al. 2007

Eur J Clin Nutr

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“…30 These results provide further evidence that walnut diets are not associated with lipid peroxidation. 6,7 A recent report indicates that, among edible plants, walnuts have one of the highest contents of total antioxidants. 31 Oxidation markers were not worsened by the walnut diet, but neither were they improved; hence, our study does not support the antioxidant potency of walnuts as an alternative explanation for the observed beneficial effects on vascular reactivity.…”

Section: Discussionmentioning

confidence: 99%

A Walnut Diet Improves Endothelial Function in Hypercholesterolemic Subjects

et al. 2004

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Background-Epidemiological studies suggest that nut intake decreases coronary artery disease (CAD) risk. Nuts have a cholesterol-lowering effect that partly explains this benefit. Endothelial dysfunction is associated with CAD and its risk factors and is reversed by antioxidants and marine n-3 fatty acids. Walnuts are a rich source of both antioxidants and ␣-linolenic acid, a plant n-3 fatty acid. Methods and Results-To test the hypothesis that walnut intake will reverse endothelial dysfunction, we randomized in a crossover design 21 hypercholesterolemic men and women to a cholesterol-lowering Mediterranean diet and a diet of similar energy and fat content in which walnuts replaced Ϸ32% of the energy from monounsaturated fat. Participants followed each diet for 4 weeks. After each intervention, we obtained fasting blood and performed ultrasound measurements of brachial artery vasomotor function. Eighteen subjects completing the protocol had suitable ultrasound studies. Compared with the Mediterranean diet, the walnut diet improved endothelium-dependent vasodilation and reduced levels of vascular cell adhesion molecule-1 (PϽ0.05 for both). Endothelium-independent vasodilation and levels of intercellular adhesion molecule-1, C-reactive protein, homocysteine, and oxidation biomarkers were similar after each diet. The walnut diet significantly reduced total cholesterol (Ϫ4.4Ϯ7.4%) and LDL cholesterol (Ϫ6.4Ϯ10.0%) (PϽ0.05 for both). Cholesterol reductions correlated with increases of both dietary ␣-linolenic acid and LDL ␥-tocopherol content, and changes of endothelium-dependent vasodilation correlated with those of cholesterolto-HDL ratios (PϽ0.05 for all). Conclusions-Substituting walnuts for monounsaturated fat in a Mediterranean diet improves endothelium-dependent vasodilation in hypercholesterolemic subjects. This finding might explain the cardioprotective effect of nut intake beyond cholesterol lowering.

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“…Ros et al (2004) showed that, in moderately hypercholesterolemic patients, walnuts significantly improved oxidative stress-related vascular endothelial function. In a study with a crossover design by Iwamoto et al (2002), forty healthy individuals were randomly assigned to consume a walnut diet (44-58 g/d) or a control diet for 4 weeks. Although plasma lipid levels improved significantly when subjects were fed the walnut diet (i.e.…”

Section: Nut Antioxidants and Human Intervention Studiesmentioning

confidence: 99%

Health benefits of nuts: potential role of antioxidants

et al. 2006

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A diet rich in fruits, vegetables and minimally refined cereals is associated with lower risk for chronic degenerative diseases. Since oxidative stress is common in chronic degenerative disease, it has been assumed that dietary antioxidants may explain this protective effect. Every dietary plant contains numerous types of antioxidants with different properties. Many of these antioxidants cooperate in oxidative stress reduction in plants, and we hypothesize that many different antioxidants may also be needed for the proper protection of animal cells. To test this hypothesis, it is useful to identify dietary plants with high total antioxidant content. Several nuts are among the dietary plants with the highest content of total antioxidants. Of the tree nuts, walnuts, pecans and chestnuts have the highest contents of antioxidants. Walnuts contain more than 20 mmol antioxidants per 100 g, mostly in the walnut pellicles. Peanuts (a legume) also contribute significantly to dietary intake of antioxidants. These data are in accordance with our present extended analysis of an earlier report on nut intake and death attributed to various diseases in the Iowa Women's Health Study. We observed that the hazard ratio for total death rates showed a U-shaped association with nut/peanut butter consumption. Hazard ratio was 0·89 (CI ¼ 0·81 -0·97) and 0·81 (CI ¼ 0·75 -0·88) for nut/peanut butter intake once per week and 1-4 times per week, respectively. Death attributed to cardiovascular and coronary heart diseases showed strong and consistent reductions with increasing nut/peanut butter consumption. Further studies are needed to clarify whether antioxidants contribute to this apparent beneficial health effect of nuts. Nuts: Antioxidants: LDL oxidation: Flavonoids: FRAP: Antioxidant defence: Oxidative damageNuts are not easily defined in a manner that would be both compatible with popular usage and acceptable to botanists. For example, the groundnut or peanut is a legume, and the chufa nut, which is common in south Europe and Africa, is a tuber. Some languages such as French, even lack an umbrella word equivalent to nuts. 'Noix' in French looks like one, but just means walnuts. In this text we will not only include botanically defined nuts, but will also include data on some foods which have traditionally been defined as nuts.Nuts are highly nutritious and of prime importance for people in several regions in Asia and Africa. Most nuts contain a great deal of fat (e.g. pecan 70 %, macadamia nut 66 %, Brazil nut 65 %, walnut 60 %, almonds 55 % and peanut butter 55 %). Most have a good protein content (in the 10 -30 % range), and only a few have a very high starch content (Davidson, 1999). Recently, many nuts have also been identified as especially rich in antioxidants (Halvorsen et al. 2002;Wu et al. 2004). Nuts therefore constitute one of the most nutritionally concentrated kinds of food available. Most nuts, left in their shell, have a remarkably long shelf-life and can conveniently be stored for winter use.The aim of this paper is ...

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Serum lipid profiles in Japanese women and men during consumption of walnuts

Cited by 102 publications

References 36 publications

Plasma n-6 and n-3 polyunsaturated fatty acids as biomarkers of their dietary intakes: a cross-sectional study within a cohort of middle-aged French men and women

Plasma n-6 and n-3 polyunsaturated fatty acids as biomarkers of their dietary intakes: a cross-sectional study within a cohort of middle-aged French men and women

A Walnut Diet Improves Endothelial Function in Hypercholesterolemic Subjects

Health benefits of nuts: potential role of antioxidants

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