Effects of storage time and added antioxidant on fatty acid composition of red blood cells at −20°C

Magnusardottir, Anna R.; Skúladóttir, Gudrún V.

doi:10.1007/s11745-006-5112-8

Cited by 23 publications

(22 citation statements)

References 22 publications

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“…Because RBC PUFAs may be unstable at varying temperatures(43, 44), and samples had been stored for over 10 years, subjected to one freeze/thaw cycle and shipped on dry ice prior to chromatographic analysis, we employed a screening step to detect potential sample degradation and exclude these samples from further analysis. This screening criteria (polyunsaturated/saturated FA ratio (P/S) of <0.74) was based on the mean (P/S = 1.0) of over 1500 RBC samples from women in the Framingham Heart Study with a similar age profile as WHI women (45).…”

Section: Methodsmentioning

confidence: 99%

The association of red blood cell n-3 and n-6 fatty acids with bone mineral density and hip fracture risk in the women's health initiative

Orchard

Ing

Lü

et al. 2012

Journal of Bone and Mineral Research

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Omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFA) in red blood cells (RBC) are an objective indicator of PUFA status and may be related to hip fracture risk. The primary objective of this study was to examine RBC PUFAs as predictors of hip fracture risk in postmenopausal women. A nested case-control study (n=400 pairs) was completed within the Women’s Health Initiative (WHI) using 201 incident hip fracture cases from the Bone Mineral Density (BMD) cohort, along with 199 additional incident hip fracture cases randomly selected from the WHI Observational Study. Cases were 1:1 matched on age, race, and hormone use with non-hip fracture controls. Stored baseline RBCs were analyzed for fatty acids using gas chromatography. After removing degraded samples, 324 matched pairs were included in statistical analyses. Stratified Cox proportional hazard models were constructed according to case-control pair status; risk of fracture was estimated for tertiles of RBC PUFA. In adjusted hazard models, lower hip fracture risk was associated with higher RBC α-linolenic acid [Hazard ratio (HR) Tertile 3 (T3): 0.44; 95% CI: 0.23-0.85; p for linear trend 0.0154)], eicosapentaenoic acid (HR T3: 0.46; 95% CI: 0.24-0.87; p for linear trend 0.0181) and total n-3 PUFAs (HR T3: 0.55; 95% CI: 0.30-1.01; p for linear trend 0.0492). Conversely, hip fracture nearly doubled with the highest RBC n-6/n-3 ratio (HR T3: 1.96; 95% CI: 1.03-3.70; p for linear trend 0.0399). RBC PUFAs were not associated with BMD. RBC PUFAs were indicative of dietary intake of marine n-3 PUFAs (Spearman’s rho=0.45, p<0.0001), total n-6 PUFAs (rho=0.17, p<0.0001) and linoleic acid (rho= 0.09, p<0.05). These results suggest that higher RBC α-linolenic acid, as well as eicosapentaenoic acid and total n-3 PUFAs, may predict lower hip fracture risk. Contrastingly, a higher RBC n-6/n-3 ratio may predict higher hip fracture risk in postmenopausal women.

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Section: Methodsmentioning

confidence: 99%

The association of red blood cell n-3 and n-6 fatty acids with bone mineral density and hip fracture risk in the women's health initiative

Orchard

Ing

Lü

et al. 2012

Journal of Bone and Mineral Research

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“…In the heparin ? BHT condition, 50 lg of BHT in methanol (2 lg/lL) was added to the aliquot just prior to storage [16][17][18]. This storage condition was designed to provide maximum protection against fatty acid peroxidation in which peroxidation protection is provided by both BHT and heparin [19,20].…”

Section: Whole Blood Storage In Cryovialsmentioning

confidence: 99%

EPA and DHA Levels in Whole Blood Decrease More Rapidly when Stored at −20 °C as Compared with Room Temperature, 4 and −75 °C

Metherel

Henao

2013

Lipids

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High-throughput n-3 fatty acid profiling is enabled by collection techniques such as venous whole blood and fingertip prick (FTP) sampling, but the resulting increased sample numbers increases storage demand. Highly unsaturated fatty acids (HUFA) in erythrocytes are susceptible to oxidation, but this tendency is poorly characterized in venous and FTP whole blood. Presently, whole blood samples with low and high n-3 content collected with ethylenediaminetetraacetic acid were stored on chromatography paper with and without BHT pre-treatment for up to 180 days at different temperatures (room, 4, -20, -75 °C). Whole blood prepared with heparin and BHT and stored in cryovials was also examined. Eicosapentaenoic acid (EPA, 20:5n-3) + docosahexaenoic acid (DHA, 22:6n-3) is relatively stable when stored at -75 °C under various conditions but rapidly decreases in whole blood when stored at -20 °C. At -20 °C, BHT + heparin prepared whole blood can prevent decreases in cryovials up to 180 days but BHT only slows the decreases on chromatography paper. Surprisingly, whole blood stored at 4 °C and room temperature was less susceptible to decreases in EPA + DHA as compared with -20 °C storage. Assessments of n-3 blood biomarkers indicate the % n-3 HUFA in total HUFA was more stable as compared with the sum of the relative % of EPA + DHA. In conclusion, FTP and venous whole blood for fatty acid analysis should be stored at -75 °C whenever possible. In the absence of -75 °C storage conditions, BHT should be added and 4 °C or room temperature appear to be better alternatives to -20 °C.

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“…Blood samples collected in the field were separated into serum, plasma, or packed red blood cells (RBCs); frozen; stored locally at 220°C for up to 6 d; and transferred to a central location and stored at 280°C. RBC PUFAs are stable for 4 wk at 220°C (25,26).…”

Section: Participant Recruitment and Proceduresmentioning

confidence: 99%

Associations of very high intakes of eicosapentaenoic and docosahexaenoic acids with biomarkers of chronic disease risk among Yup’ik Eskimos

Makhoul¹,

Kristal²,

Gulati³

et al. 2010

The American Journal of Clinical Nutrition

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Background: Few studies have examined the associations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) with biomarkers of chronic disease risk in populations with high intakes. Objective: We examined the associations of red blood cell (RBC) EPA and DHA, as percentages of total fatty acids, with biomarkers of chronic disease risk across a wide range of EPA and DHA intakes. Design: In a cross-sectional study of 357 Yup'ik Eskimos, generalized additive models were used to plot covariate-adjusted associations of EPA and DHA with chronic disease biomarkers. Linear regression models were used to test for the statistical significance of these associations. Results: Means (5th-95th percentiles) for RBC EPA and DHA were 2.8% (0.5-5.9%) and 6.8% (3.3-9.0%), respectively. Associations of EPA and DHA were inverse and linear for triglycerides (b 6 SE = 20.10 6 0.01 and 20.05 6 0.01, respectively) and positive and linear for HDL cholesterol (b 6 SE = 2.0 6 0.5 and 0.9 6 0.6, respectively) and apolipoprotein A-I (b 6 SE = 2.6 6 0.8 and 1.7 6 0.8, respectively). Positive linear associations of DHA with LDL and total cholesterol (b 6 SE = 7.5 6 1.4 and 6.80 6 1.57, respectively) were observed; for EPA, these associations were nonlinear and restricted to concentrations ',5% of total fatty acids. Associations of EPA and DHA with C-reactive protein were inverse and nonlinear: for EPA, the association appeared stronger at concentrations '.3% of total fatty acids; for DHA, it was observed only at concentrations '.7% of total fatty acids. Conclusion: Increasing EPA and DHA intakes to amounts well above those consumed by the general US population may have strong beneficial effects on chronic disease risk.Am J Clin Nutr 2010;91:777-85.

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Effects of storage time and added antioxidant on fatty acid composition of red blood cells at −20°C

Cited by 23 publications

References 22 publications

The association of red blood cell n-3 and n-6 fatty acids with bone mineral density and hip fracture risk in the women's health initiative

The association of red blood cell n-3 and n-6 fatty acids with bone mineral density and hip fracture risk in the women's health initiative

EPA and DHA Levels in Whole Blood Decrease More Rapidly when Stored at −20 °C as Compared with Room Temperature, 4 and −75 °C

Associations of very high intakes of eicosapentaenoic and docosahexaenoic acids with biomarkers of chronic disease risk among Yup’ik Eskimos

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