Do n−3 fatty acids prevent osteoporosis?

Vanek, Chaim; Connor, William E.

doi:10.1093/ajcn/85.3.647

Cited by 27 publications

(30 citation statements)

References 17 publications

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“…The results on the total n-6 and n-3 showed that n-6 values were more than 10 times higher than n-3. This negates the earlier report by [27] that n-6 should be twice as much as n-3 in the diet that is at ratio 2:1. [28] suggests that eating omega -6 and omega-3 in the wrong proportion may actually negate the health benefits.…”

Section: Resultscontrasting

confidence: 97%

Vitamins, Amino Acids, Lipids and Sterols of Eggs from Three Different Birds Genotypes

Aletor¹

2017

IOSR JESTFT

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Section: Resultscontrasting

confidence: 97%

Vitamins, Amino Acids, Lipids and Sterols of Eggs from Three Different Birds Genotypes

Aletor¹

2017

IOSR JESTFT

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“…Fish (especially dark meat fish) constitute good sources of calcium (especially when edible bones are consumed) and vitamin D. Moreover, they are rich in o-3 fatty acids. Recent studies have provided evidence for a beneficial role of o-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid, on bone health and the prevention of bone/joint diseases (Watkins et al, 2001;Manek and Connor, 2007). The evidence points to an attenuation of bone loss through inhibition of cytokine formation and consequently suppression of osteoclast activation (Sun et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

“…Total lipid intake may increase the risk of bone fractures, especially among postmenopausal women (Kato et al, 2000) and decrease BMD (Cooper et al, 1996;Corwin et al, 2006). Moreover, there are indications that the type of lipids consumed is important (Macdonald et al, 2004;Weiss et al, 2005;Corwin et al, 2006;Manek and Connor, 2007). Saturated lipids were found to be inversely associated with BMD in the National Health and Nutrition Examination Survey (NHANES) III (Corwin et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

Diet and hip fractures among elderly Europeans in the EPIC cohort

et al. 2010

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Background/Objectives: Evidence on the role of diet during adulthood and beyond on fracture occurrence is limited. We investigated diet and hip fracture incidence in a population of elderly Europeans, participants in the European Prospective Investigation into Cancer and nutrition study. Subjects/Methods: 29 122 volunteers (10 538 men, 18 584 women) aged 60 years and above (mean age: 64.3) from five countries were followed up for a median of 8 years and 275 incident hip fractures (222 women and 53 men) were recorded. Diet was assessed at baseline through validated dietary questionnaires. Data were analyzed through Cox proportional-hazards regression with adjustment for potential confounders. Results: No food group or nutrient was significantly associated with hip fracture occurrence. There were suggestive inverse associations, however, with vegetable consumption (hazard ratio (HR) per increasing sex-specific quintile: 0.93, 95% confidence interval (CI): 0.85-1.01), fish consumption (HR per increasing sex-specific quintile: 0.93, 95% CI: 0.85-1.02) and polyunsaturated lipid intake (HR per increasing sex-specific quintile: 0.92, 95% CI: 0.82-1.02), whereas saturated lipid intake was positively associated with hip fracture risk (HR per increasing sex-specific quintile: 1.13, 95% CI: 0.99-1.29). Consumption of dairy products did not appear to influence the risk (HR per increasing sex-specific quintile: 1.02, 95% CI: 0.93-1.12). Conclusions: In a prospective study of the elderly, diet, including consumption of dairy products, alcohol and vitamin D, did not appear to play a major role in hip fracture incidence. There is however, weak and statistically non-significant evidence that vegetable and fish consumption and intake of polyunsaturated lipids may have a beneficial, whereas saturated lipid intake a detrimental effect.

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“…to have the most effective immunomodulatory activities; and EPA and DHA from fish oil are more biologically potent than ALA [13]. Current western diets typically contains excessive amounts of n-6 PUFA and high ω-6/ω-3 ratio which have been associated with several pathological conditions, such as cardiovascular disease, cancer and inflammatory and autoimmune diseases, whereas increased levels of ω-3 PUFA have been reported to reduce those conditions [14].…”

Section: Influence Of Replacement Time and Rate Of Soybean Oil By Flamentioning

confidence: 99%

Influence of Replacement Time and Rate of Soybean Oil by Flax Oil in the Leghorn Hens’ Diet on Polyunsaturated Fatty Acid Profile in Eggs

Hoan¹

2015

JAST-A

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Abstract:The study was aimed to evaluate the effect of replacement time and rate of soybean oil by flax oil (FO) on polyunsaturated fatty acid (PUFA) profile in egg of laying hens. Two hundred White Leghorn hens with 30 weeks of age were divided into five treatments with four replicates of 10 birds each. Treatments were assigned randomly and consisted of 0.00%, 0.75%, 1.50%, 2.25% and 3.00% FO in commercial corn-soybean meal diets, in which the soybean oil was partially replaced. The experiment was conducted for 90 d. The main research findings were that feed intake, egg production rate, egg weight and feed conversion were not influenced by time and dietary treatment. Fatty acid content was significantly altered (P < 0.05) by FO, showing a progressive increase in egg n-3 fatty acid (especially docosahexaenoic acids (DHA) and eicosapentaenoic acids (EPA)) when FO was added. Levels of EPA and DHA were higher (P < 0.05) in the egg lipids of FO fed hens than those in the control group. However, no significant differences were observed either in egg weight or egg production among groups. The highest incorporation (P < 0.05) of total n-3 fatty acid content in eggs was obtained with 3% FO/kg. This increase was proportional to FO inclusion levels in the diets.

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Do n−3 fatty acids prevent osteoporosis?

Cited by 27 publications

References 17 publications

Vitamins, Amino Acids, Lipids and Sterols of Eggs from Three Different Birds Genotypes

Vitamins, Amino Acids, Lipids and Sterols of Eggs from Three Different Birds Genotypes

Diet and hip fractures among elderly Europeans in the EPIC cohort

Influence of Replacement Time and Rate of Soybean Oil by Flax Oil in the Leghorn Hens’ Diet on Polyunsaturated Fatty Acid Profile in Eggs

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