Increased intake of oily fish in pregnancy: effects on neonatal immune responses and on clinical outcomes in infants at 6 mo

Noakes, Paul S.; Vlachava, Maria; Kremmyda, Lefkothea-Stella; Diaper, Norma D.; Miles, Elizabeth A.; Erlewyn-Lajeunesse, Michel; Williams, Anthony P.; Godfrey, Keith M.; Calder, Philip C.

doi:10.3945/ajcn.111.022954

Cited by 103 publications

(124 citation statements)

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“…) Both lean and oily fish decreased plasma TAG Miles et al, 2011;Urwin et al, 2012Urwin et al, , 2014Noakes et al, 2012 Investigation of the impact of salmon in pregnancy; diet ingredients for the farmed salmon were specifically selected to be low in contaminants ( The salmon diet increased EPA and DHA in plasma PC in maternal blood, umbilical cord blood and breast milk, and decreased secretory IgA in breast milk (immunological factor provided in the milk). Maternal salmon consumption did not affect maternal or infant fecal microbiota or infant fecal IgA.…”

Section: Moore Et Al 2006mentioning

confidence: 99%

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Sissener

2018

Journal of Experimental Biology

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‘Are we what we eat?’ Yes and no. Although dietary fat affects body fat, there are many modifying mechanisms. In Atlantic salmon, there is a high level of retention of the n-3 fatty acid (FA) docosahexaenoic acid (DHA, 22:6n-3) relative to the dietary content, whereas saturated FAs never seem to increase above a specified level, which is probably an adaptation to low and fluctuating body temperature. Net production of eicosapentaenoic acid (EPA, 20:5n-3) and especially DHA occurs in salmon when dietary levels are low; however, this synthesis is not sufficient to maintain EPA and DHA at similar tissue levels to those of a traditional fish oil-fed farmed salmon. The commercial diets of farmed salmon have changed over the past 15 years towards a more plant-based diet owing to the limited availability of the marine ingredients fish meal and fish oil, resulting in decreased EPA and DHA and increased n-6 FAs. Salmon is part of the human diet, leading to the question ‘Are we what the salmon eats?’ Dietary intervention studies using salmon have shown positive effects on FA profiles and health biomarkers in humans; however, most of these studies used salmon that were fed high levels of marine ingredients. Only a few human intervention studies and mouse trials have explored the effects of the changing feed composition of farmed salmon. In conclusion, when evaluating feed ingredients for farmed fish, effects throughout the food chain on fish health, fillet composition and human health need to be considered.

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Section: Moore Et Al 2006mentioning

confidence: 99%

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Sissener

2018

Journal of Experimental Biology

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“…A number of clinical trials of fish oil intervention during pregnancy have reported modulation of the neonatal immune response towards a less allergenic phenotype and lower rates of eczema and sensitization in the first year of life [80,[82][83][84]. The similarity between the cohort studies and the individual nutrient RCTs highlights the possibility that alterations in fatty acids in the food supply may be an important factor in reducing the rates of allergic disease.…”

Section: Balance Of N-3 and N-6 Long Chain Polyunsaturated Fatty Acidsmentioning

confidence: 98%

Does maternal diet during pregnancy and lactation affect outcomes in offspring? A systematic review of food-based approaches

2014

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Abstract:Objectives: To investigate the relationship between maternal diet during pregnancy and lactation and development of atopic disorders in childhood. Methods:We included studies published up to August 2011 which either assessed food-based maternal dietary interventions or examined associations between maternal dietary intake during pregnancy and/or lactation and allergic outcomes (eczema, asthma, hay fever and sensitization) in their children. Results:We included 43 studies (over 40 000 children): 11 intervention studies (including seven RCTs), 27 prospective cohort studies, four retrospective cohort studies and one case-control study.In the RCTs, no significant difference was noted overall in the prevalence of eczema and asthma in the offspring of women on diets free from common food allergens during pregnancy. The prospective cohorts investigated a large number of potential associations, but reported few significant associations between maternal dietary intake and development of allergy. Maternal diets rich in fruits and vegetables, fish and foods containing vitamin D and 'Mediterranean' dietary patterns were among the few consistent associations with lower risk of allergic disease in their children. Foods associated with higher risk included vegetable oils and margarine, nuts and fast food. Conclusion:This review did not find widespread or consistent links between mother's dietary intake and atopic outcomes in their children. However, maternal consumption of 'Mediterranean' dietary patterns, diets rich in fruits and vegetables, fish and vitamin D containing foods were suggestive of benefit, requiring further evaluation.

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“…There is some evidence that increased intake of EPA and DHA during human pregnancy has an effect on the immune system of the baby (163)(164)(165) and that this is linked to reduced allergic symptoms later in childhood (163,166,167) . Best et al (168) reported a meta-analysis of offspring clinical outcomes from trials of increased maternal intake of very long chain n-3 fatty acids in pregnancy.…”

Section: Inflammationmentioning

confidence: 99%

Very long-chainn-3 fatty acids and human health: fact, fiction and the future

2017

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Eicosapentaenoic acid (EPA) and docosahexaenoioc acid (DHA) appear to be the most important omega-3 (n-3) fatty acids, but roles for n-3 docosapentaenoic acid (DPA) are now also emerging. Intakes of EPA and DHA are usually low, typically below those recommended.Increased intakes result in higher concentrations of EPA and DHA in blood lipids, cells and tissues. Increased content of EPA and DHA modifies the structure of cell membranes and the function of membrane proteins. EPA and DHA modulate the production of lipid mediators and through effects on cell signaling can alter the patterns of gene expression. Through these mechanisms, EPA and DHA alter cell and tissue responsiveness in a way that often results in more optimal conditions for growth, development and maintenance of health. DHA has vital roles in brain and eye development and function. EPA and DHA have a wide range of physiological roles which are linked to certain health or clinical benefits, particularly related to cardiovascular disease, cancer, inflammation, and neurocognitive function. The benefits of EPA and DHA are evident throughout the life course. Future research will include better identification of the determinants of variation of responses to increased intake of EPA and DHA; more in-depth dose response studies of the effects of EPA and DHA; clearer identification of the specific roles of EPA, DPA and DHA; testing strategies to enhance delivery of n-3 fatty acids to the bloodstream; and exploration of sustainable alternatives to fish-derived very long chain n-3 fatty acids. Omega-3 (n-3) fatty acids -structure, metabolic interrelationships, dietary sources and intakes Omega-3 (n-3) fatty acids are a family of polyunsaturated fatty acids (PUFAs) (1) . They are defined by the position of the double bond closest to the methyl terminus of the hydrocarbon (acyl) chain. This is on carbon number three when counting the methyl carbon as number one.Eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) appear to be the most important n-3 fatty acids (2,3) , although roles for docosapentaenoic acid (DPA; 22:5n-3) are now also emerging (4,5) . Because of their long hydrocarbon chain, EPA, DPA and DHA are sometimes termed very long chain n-3 fatty acids, in order to differentiate them from the 18-carbon plant-derived n-3 fatty acids like -linolenic acid (ALA; 18:3n-3) and stearidonic acid (SDA; 18:4n-3). In this article, the term "very long chain n-3 fatty acids" will be used to individually and collectively describe EPA, DPA and DHA.EPA, DPA and DHA are metabolically related to one another, and there is a pathway by which EPA can be synthesized from the simpler plant-derived n-3 fatty acids (Figure 1).The conversion of ALA to EPA involves three steps catalyzed, in turn, by delta-6 desaturase, elongase 5 and delta-5 desaturase (Figure 1). Further conversion of EPA to DHA, via DPA, occurs by a complex pathway (Figure 1) involving chain elongation catalyzed by elongase 5, a second chain elongation catalyzed by elongase 2 or 5...

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Increased intake of oily fish in pregnancy: effects on neonatal immune responses and on clinical outcomes in infants at 6 mo

Abstract: Oily fish intervention in pregnancy modifies neonatal immune responses but may not affect markers of infant atopy assessed at 6 mo of age. This trial is registered at clinicaltrials.gov as NCT00801502.

Cited by 103 publications

References 43 publications

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Does maternal diet during pregnancy and lactation affect outcomes in offspring? A systematic review of food-based approaches

Very long-chainn-3 fatty acids and human health: fact, fiction and the future

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