Effects of dietary fish oil on biliary phospholipids and prostaglandin synthesis in the cholesterol‐fed pairie dog

Booker, Michael L.; Scott, Thayer E.; Morte, Wayne W. La

doi:10.1007/bf02562424

Cited by 32 publications

(15 citation statements)

References 34 publications

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“…The importance of diet in the pathogenesis of GS has been much debated. Information on this issue can be obtained from experimental, [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18] clinical, [19][20][21][22][23][24][25][26] and epidemiological studies. [27][28][29][30][31][32][33][34][35] These latter studies have mainly investigated symptomatic GS subjects who were aware of having GS or subjects who had been previously submitted to cholecystectomy.…”

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confidence: 99%

Diet and gallstones in italy: The cross-sectional MICOL results†

Attili¹,

Scafato²,

Marchioli³

et al. 1998

Hepatology

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Fifteen thousand nine hundred ten men and 13,674 women (age, 30-69 years) were enrolled in an epidemiological survey of the general population, between December 1984 and April 1987. Each participant was submitted to ultrasonography (US) of the gallbladder and completed a food-frequency questionnaire, covering 38 food items. A common portion size was identified and subjects were asked how often each item was consumed. Nutrient intake was computed by multiplying the intake frequency and nutrient content per portion for each item, and then by summing the product over all foods. Each nutrient intake was adjusted for energy intake. Alcohol intake was calculated by summing the consumption of wine, beer, and liquor. Having excluded subjects aware of having gallstones (GS) or previously submitted to cholecystectomy (to avoid prothopatic bias), 787 males and 1,014 females with GS and 14,272 males and 10,836 females without GS were available for analysis. Relative risks (RR) of GS were computed by quintiles of nutrient intake. The overnight fasting period was calculated as the difference between the specified time of dinner and the time of the next meal (breakfast or lunch). A significant negative association was found between RR of GS and total energy intake for males ( 2 for trend ‫؍‬ 8.37; P ‫؍‬ .004), fiber intake for females ( 2 ‫؍‬ 5.45; P ‫؍‬ .02), and daily alcohol consumption for males ( 2 ‫؍‬ 10.86; P ‫؍‬ .001). A positive association was observed between RR of GS and carbohydrate ( 2 ‫؍‬ 5.95; P ‫؍‬ .01 for males; 2 ‫؍‬ 9.39; P ‫؍‬ .002 for females) and protein intake only for males ( 2 ‫؍‬ 10.92; P ‫؍‬ .01). Prevalence of GS was higher among subjects who had an overnight fasting period of over 12 hours than subjects with that of less than 12 hours. (RR: 1.35; 95% CI: 1.01-1.80 for males; RR: 1.28; 95% CI: 1.03-1.60 for females). These data do not confirm that high energy intake is associated with an increased risk of GS. Factors protecting against GS comprise: low carbohydrate (males and females) and protein (males) intakes, high fiber (females) and moderate alcohol intake (males) consumption, and a shorter overnight fasting period for both sexes. (HEPATOLOGY 1998;27:1492-1498.)Diet may influence the formation of gallstones (GS) either by modifying gallbladder motility or by altering the biliary lipid composition. The relationships between GS disease and the dietary habits in an Italian free-living population sample are analyzed and discussed in this article. The importance of diet in the pathogenesis of GS has been much debated. Information on this issue can be obtained from experimental, 1-18 clinical, 19-26 and epidemiological studies. [27][28][29][30][31][32][33][34][35] These latter studies have mainly investigated symptomatic GS subjects who were aware of having GS or subjects who had been previously submitted to cholecystectomy. Thus, it could be supposed that they accordingly modified their dietary habits. The present study only included subjects with asymptomatic, previously undiagnosed GS and compar...

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mentioning

confidence: 99%

Diet and gallstones in italy: The cross-sectional MICOL results†

Attili¹,

Scafato²,

Marchioli³

et al. 1998

Hepatology

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“…The greater proportion of polyunsaturated fatty acids in sunflower oil included in diet B was the probable cause of the increase in phospholipid esterification. According to Booker, Scott & LaMorte (1990), polyunsaturated fatty acids make up the largest portion of fatty acids in bile phospholipid secretion.…”

Section: Discussionmentioning

confidence: 99%

“…According to Booker, Scott & LaMorte (1990), polyunsaturated fatty acids make up the largest portion of fatty acids in bile phospholipid secretion.…”

Section: Discussionmentioning

confidence: 99%

Effect of intestinal resection, type of dietary fat and time on biliary lipid secretion in rats

Gómez-Ayala

Lisbona²,

López-Áliaga³

et al. 1994

Experimental Physiology

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SUMMARYThe effects of time and the type of dietary fat on biliary physiology in rats with 50 % resection of the distal small intestine were investigated. The effects of ursodeoxycholic acid as an exogenous source of bile acid added to the diet were also studied. The fat composition of all diets was the same in quantitative terms (4 %), and differed only in the type of lipid supplied: olive oil (diet A) or one-third medium chain triglycerides, one-third sunflower seed oil and onethird olive oil (diet B). In resected rats given diet A for 1 or 3 months, there was a decrease in biliary secretion of cholesterol and phospholipids, and in the lithogenic index, with respect to the control group. Resected rats fed diet B for 1 or 3 months showed increases in biliary secretion of cholesterol and phospholipids, and in the lithogenic index, in comparison with resected rats fed diet A. The addition of ursodeoxycholic acid to diet B led to the decoupling of bile acid and bile lipid secretion.

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“…Animal models show a potential for benefit in immunogenic keratitis [34] inflammatory bowel disease 1351, peptic ulcer disease [36] endometriosis 1371, cardiac allograft suMval [38, 391, prevention of gallstone formation [40], protection against malaria [411, and protection of neonates from oxygen toxicity [42]. There is some evidence that fish oils may be of value in the prevention [43-461 and management [47-491 of some types of malignant disease.…”

Section: Introductionmentioning

confidence: 99%

Intensive Farming and Food Processing: Implications for Polyunsaturated Fats

Denton

Lacey

1991

Journal of Nutritional Medicine

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Intensive methods of rearing jish, broilers, egg layers and pigs can ryduce the proportion of cis polyunsaturated fatty acids (PUFAs) to saturatedfatty acids in the food. Irradiation, and deep fieezing and cook-chill systems may also reduce PUFAs. It is not known whether microwave exposure converts cis fatty acids to trans. We request that all food items produced by intensive farming and/or processing be regularly analyzed for PUFAs and labelled accordingly. Changes in the methods offeeding food animals, poultry and fib, and their processing, may be partly responsible for the continued high incidence of coronav heart disease.

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Effects of dietary fish oil on biliary phospholipids and prostaglandin synthesis in the cholesterol‐fed pairie dog

Cited by 32 publications

References 34 publications

Diet and gallstones in italy: The cross-sectional MICOL results†

Diet and gallstones in italy: The cross-sectional MICOL results†

Effect of intestinal resection, type of dietary fat and time on biliary lipid secretion in rats

Intensive Farming and Food Processing: Implications for Polyunsaturated Fats

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