Susceptibility of LDL to oxidative modification in healthy volunteers supplemented with low doses of<i>n</i>-3 polyunsaturated fatty acids

Higgins, S.; Carroll, Y L; McCarthy, S.; Corridan, Bernice; Roche, Helen M.; Wallace, Julie; O’Brien, Nora M.; Morrissey, P.A.

doi:10.1079/bjn2000220

Cited by 51 publications

(27 citation statements)

References 46 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: Introductioncontrasting

confidence: 38%

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: Introductioncontrasting

confidence: 38%

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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“…Concerns have been raised about the oxidative stress that can result from increased intakes of n-3 polyunsaturated fatty acids (Kris-Etherton et al, 2000;Sanders, 2000). There are some studies in humans concerning lipid peroxidation in plasma or LDL after intake of fish oils, using both high (Higdon et al, 2000(Higdon et al, , 2001 and low doses of fish oil (Higgins et al, 2001). None of these studies found an increased lipid peroxidation.…”

Section: Discussionmentioning

confidence: 99%

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

2003

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Objective: To study the possibility of increasing the very long-chain n-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in humans by means of consumption of a common food product, Scandinavian caviar paste, suitable for strategic enrichment with a high concentration of these fatty acids, and to measure the potential inducement of lipid peroxidation. Design: A randomized double blind repeated measures experiment. Subjects and interventions: In total, 16 healthy, nonsmoking subjects (eight men and eight women, age 42712 y) were included in the study. Eight consumed 25 g ordinary caviar paste daily for 3 weeks, and eight the same amount of caviar paste enriched with a very stable fish oil (7%, wt/wt). Blood lipids, plasma phospholipid fatty acids and lipid peroxidation were measured. Results: a-Linoleic acid was significantly decreased after intake of both ordinary (À8%, Po0.05) and fish oil caviar (À10%, Po0.05), as was the sum of all n-6 fatty acids (À6%, Po0.05 and À8%, Po0.001, respectively). The fatty acids EPA and DHA, as well as the sum of all n-3 fatty acids, increased significantly in both caviar groups but more in the group given fish oil caviar paste (EPA: +51%, Po0.05 and +100%, Po0.001, respectively; DHA: +24%, Po0.01 and +29%, Po0.001, respectively; sum of n-3:+27%, Po0.05 and +40%, Po0.001, respectively). Lipid peroxidation, measured as the thiobarbituric acidFmalondialdehyde adduct, was increased by 26% (Po0.05) after intake of ordinary caviar paste, but was unchanged after intake of fish oil-enriched caviar paste. Conclusion: Scandinavian caviar paste is a spread naturally enriched with n-3 polyunsaturated fatty acids that can be included in the diet to achieve an increase in these fatty acids. However, changing to caviar paste enriched with stable fish oil will lead to a considerably greater increase in EPA and DHA.

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“…Furthermore, there is concern that the LDL produced in the context of a high LC n-3 PUFA intake may be more vulnerable to oxidation, given its increased PUFA content. Conflicting evidence exists regarding the 'oxidisability' of LDL following LC n-3 PUFA consumption (Higgins et al 2001;Finnegan et al 2003). However, it has been suggested that the benefits of LC n-3 PUFA may be offset to some extent by increased oxidation of LDL within the arterial intima and consequent increased inflammatory processes.…”

Section: Mechanisms Of Cardioprotectionmentioning

confidence: 99%

The impact of long-chainn-3 polyunsaturated fatty acids on human health

et al. 2005

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A considerable literature has been published on the health benefits of fish, oil-rich fish and fish oils and their constituent long-chain (LC)n-3 PUFA. Evidence from epidemiological studies highlights the cardioprotective attributes of diets rich in fish, especially oil-rich fish. Data from intervention trials are consistent in suggesting that LCn-3 PUFA lower the risk of CVD, probably by the multiple mechanisms of lowering serum triacylglycerols, improving the LDL:HDL ratio, anti-arrhythmic effects on heart muscle, improved plaque stability, anti-thrombotic effects and reduced endothelial activation. Research indicates LCn-3 PUFA provision has an impact during development, and there is preliminary evidence that docosahexaenoic acid supplementation during pregnancy could optimise brain and retina development in the infant. LCn-3 PUFA are also postulated to ameliorate behavioural and mental health disturbances such as depression, schizophrenia, dementia and attention deficit hyperactivity disorder. However, despite some positive evidence in each of these areas, use of LCn-3 PUFA in these conditions remains at the experimental stage. In the case of immune function, there is little doubt that LCn-3 PUFA have a positive effect. Although intervention trials in rheumatoid arthritis show strong evidence of benefit, evidence for efficacy in other inflammatory conditions, including Crohn's disease, ulcerative colitis, psoriasis, lupus, multiple sclerosis, cystic fibrosis and asthma, is inconsistent or inadequate. More promising evidence in some conditions may come from studies which attempt to modify the fetal environment using LCn-3 PUFA supplementation during pregnancy.

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Susceptibility of LDL to oxidative modification in healthy volunteers supplemented with low doses ofn-3 polyunsaturated fatty acids

Cited by 51 publications

References 46 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

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

The impact of long-chainn-3 polyunsaturated fatty acids on human health

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