Dietary intake of fish vs. formulations leads to higher plasma concentrations of n−3 fatty acids

Visioli, Francesco; Risé, Patrizia; Barassi, Maria C.; Marangoni, Franca; Galli, Cláudio

doi:10.1007/s11745-003-1077-x

Cited by 128 publications

(114 citation statements)

References 12 publications

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“…However, when we measured the n-3 PUFA content in plasma phospholipids, we observed a greater increase after consumption of the cod protein diet (from 5.74 Ϯ 0.29 to 8.62 Ϯ 0.21% of total fatty acids) than after consumption of the BPVEM diet (from 5.73 Ϯ 0.26 to 7.20 Ϯ 0.21% of total fatty acids) (P Ͻ 0.001), suggesting, as did Visioli et al (34), that n-3 PUFAs consumed in the form of fish could be more available than those consumed in the form of added fish oil. Most intervention studies in diabetic humans have reported no change in insulin sensitivity after n-3 PUFA supplementation of 2 weeks to 6 months (35,36).…”

Section: -Effects Of Cod Protein (Cp) Compared With Other Animal Protsupporting

confidence: 80%

Dietary Cod Protein Improves Insulin Sensitivity in Insulin-Resistant Men and Women

et al. 2007

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OBJECTIVE -The purpose of this article was to compare the effects of cod protein to those of other animal proteins on insulin sensitivity in insulin-resistant human subjects.RESEARCH DESIGN AND METHODS -Insulin sensitivity (M/I) was assessed using a hyperinsulinemic-euglycemic clamp in 19 insulin-resistant subjects fed a cod protein diet and a similar diet containing lean beef, pork, veal, eggs, milk, and milk products (BPVEM) for 4 weeks in a crossover design study. Both diets were formulated to differ only in protein source, thus providing equivalent amounts of dietary fibers and monounsaturated, polyunsaturated (including n-3), and saturated fatty acids (1.1:1.8:1.0). ␤-Cell function, estimated by oral glucose tolerance test-derived parameters, was also assessed.RESULTS -There was a significant improvement in insulin sensitivity (P ϭ 0.027) and a strong tendency for a better disposition index (␤-cell function ϫ M/I) (P ϭ 0.055) in subjects consuming the cod protein diet compared with those consuming the BPVEM diet. When median baseline M/I (4.8 ϫ 10 Ϫ3 mg ⅐ kg Ϫ1 ⅐ min Ϫ1 ⅐ pmol Ϫ1 ) was taken into account, an interaction on the 30-min C-peptide-to-30-min glucose ratio, used as an index of ␤-cell function, was observed between diet and M/I status (P ϭ 0.022). Indeed, this ratio strongly tended to increase in subjects with low M/I consuming the cod protein diet compared with those consuming the BPVEM diet (P ϭ 0.065).CONCLUSIONS -Dietary cod protein improves insulin sensitivity in insulin-resistant individuals and thus could contribute to prevention of type 2 diabetes by reducing the metabolic complications related to insulin resistance. Diabetes Care 30:2816-2821, 2007I nsulin resistance contributes to the pathophysiology of type 2 diabetes (1). Studies to reduce insulin resistance using insulin-sensitizing agents, such as thiazolidinediones, suggest that such therapies may delay or prevent progression from insulin resistance to type 2 diabetes (2,3) and preserve ␤-cell function (4). Among other therapeutic approaches, dietary interventions are also being studied.An increasing number of studies have been performed to investigate the metabolic effects of dietary proteins on insulin and glucose homeostasis. According to von Post-Skagegard et al. (5), a cod protein meal, compared with a milk protein meal, lowered insulin levels and reduced insulin-to-C-peptide and insulin-toglucose ratios in healthy women. In a previous study, both cod and soy proteins reduced fasting and postprandial glucose and insulin responses and increased peripheral insulin sensitivity compared with casein in rats fed a high-sucrose diet (6). Furthermore, dietary cod protein, compared with soy protein and casein, prevented the development of skeletal muscle insulin resistance (7) by normalizing insulin activation of the phosphatidylinositol 3-kinase/Akt-protein kinase B pathway and by improving GLUT4 translocation in skeletal muscle of high-fat-fed obese rats (8). Studies in humans also showed that including lean fish, whose major componen...

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Section: -Effects Of Cod Protein (Cp) Compared With Other Animal Protsupporting

confidence: 80%

Dietary Cod Protein Improves Insulin Sensitivity in Insulin-Resistant Men and Women

et al. 2007

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“…A useful approach may be to apply LCPUFA produced by certain species of marine algae that can be cultured industrially to provide the "fish" oil (Wen and Chen, 2003) as a promising alternative and contaminant-free source (Arterburn et al 2007). However, plasma LCPUFA concentrations after fish or fish oil capsule intakes showed that LCPUFA from fish were more effectively incorporated into plasma lipids than when administered as capsules (Visioli et al 2003). These issues may be of particular relevance during early development.…”

Section: Cardiovascular Outcomes-althoughmentioning

confidence: 99%

Negative Confounding in the Evaluation of Toxicity: The Case of Methylmercury in Fish and Seafood

Choi¹,

Cordier²,

Weihe³

et al. 2008

Critical Reviews in Toxicology

122

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In observational studies, the presence of confounding can distort the true association between an exposure and a toxic effect outcome if the confounding variable is not controlled either in the study design or the analysis phase. While confounding is often assumed to occur in the same direction as the toxicant exposure, the relationship between the benefits and risks associated with fish and seafood consumption is a classic example of negative confounding: the exposure to methylmercury occurs from fish and seafood which are also associated with beneficial nutrients, thereby counteracting the signs of mercury toxicity. Mercury and nutrients may affect the same epidemiological outcomes, but most studies addressing one of them have ignored the potential negative confounding by the other. This article reviews the existing evidence of effects of both nutrient and contaminant intakes as predictors of neurodevelopmental and cardiovascular outcomes. Substantial underestimation of the effects of mercury toxicity and fish benefits occurs from the lack of confounder adjustment and imprecision of the exposure parameters. Given this inherent bias in observational studies, regulatory agencies should reconsider current dietary advisories to provide better guidance to consumers in making prudent choices to maintain a nutritious diet with seafood that is low in mercury concentrations. Attention should also be paid to the occurrence of negative confounding in other connections.

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“…These data actually add to the notion that oligonutrients bioavailability is lower than such compounds isolated from their original matrix and administered as supplements (Visioli et al, 2003b).…”

Section: In Vivo Studiesmentioning

confidence: 67%

Olive oil and oxidative stress

Visioli¹,

Bogani²,

Grande³

et al. 2004

Grasas y Aceites

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In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains a considerable amount of phenolic compounds, e.g. hydroxytyrosol and oleuropein, that are responsible for its peculiar taste and for its high stability. A body of evidence demonstrates that olive oil phenolics are powerful antioxidants. Although most of these studies have been carried out in vitro, some in vivo experiments confirm that olive oil phenolics are dose-dependently absorbed and that they retain their biological activities after ingestion. These data could in part explain the lower incidence of coronary heart disease in the Mediterranean area, where (extra virgin) olive oil is the principal source of fat

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Dietary intake of fish vs. formulations leads to higher plasma concentrations of n−3 fatty acids

Cited by 128 publications

References 12 publications

Dietary Cod Protein Improves Insulin Sensitivity in Insulin-Resistant Men and Women

Dietary Cod Protein Improves Insulin Sensitivity in Insulin-Resistant Men and Women

Negative Confounding in the Evaluation of Toxicity: The Case of Methylmercury in Fish and Seafood

Olive oil and oxidative stress

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