Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease

Jaca, Anelisa; Durão, Solange; Harbron, Janetta

doi:10.7196/samj.2020.v110i12.14730

Cited by 13 publications

(10 citation statements)

References 5 publications

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“…A recent review demonstrated that n-3 PUFAs have no significant effect on mortality or cardiovascular health [ 108 ]. For example, in a study investigating the correlation between n-3 PUFAs from fish and risks of CVD, including SCD, PUFAs were inversely related to QTc and JTc intervals.…”

Section: Omega-3 Fatty Acidsmentioning

confidence: 99%

Impact of Dietary Factors on Brugada Syndrome and Long QT Syndrome

et al. 2021

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A healthy regime is fundamental for the prevention of cardiovascular diseases (CVD). In inherited channelopathies, such as Brugada syndrome (BrS) and Long QT syndrome (LQTS), unfortunately, sudden cardiac death could be the first sign for patients affected by these syndromes. Several known factors are used to stratify the risk of developing cardiac arrhythmias, although none are determinative. The risk factors can be affected by adjusting lifestyle habits, such as a particular diet, impacting the risk of arrhythmogenic events and mortality. To date, the importance of understanding the relationship between diet and inherited channelopathies has been underrated. Therefore, we describe herein the effects of dietary factors on the development of arrhythmia in patients affected by BrS and LQTS. Modifying the diet might not be enough to fully prevent arrhythmias, but it can help lower the risk.

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Section: Omega-3 Fatty Acidsmentioning

confidence: 99%

Impact of Dietary Factors on Brugada Syndrome and Long QT Syndrome

et al. 2021

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“…27,28 However, neutral findings have been frequently revealed in randomized controlled trials for these PUFA effects. [29][30][31] On the other side, the relationship of serum FFAs levels, especially the serum levels of individual FFAs in the obese subjects, with the levels of routine serum lipid profiles has been limitedly investigated. In fact, serum levels of FFAs may more directly reflect roles of FFAs than dietary FFAs in the regulation of routine serum lipid profiles.…”

Section: Discussionmentioning

confidence: 99%

Serum Levels of Free Fatty Acids in Obese Mice and Their Associations with Routine Lipid Profiles

Sun¹,

Yang²,

Tan³

et al. 2022

DMSO

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Purpose To investigate serum levels of free fatty acids (FFAs) and their associations with routine serum lipids in diet-induced obese mice, which have been scantily reported before. Methods Male C57BL/6 J mice were fed high-fat diets for 12 weeks to induce obesity. Levels of serum FFAs were measured by ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry. Results Obese mice had higher serum levels of total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C), but lower triglycerides (TG) than control mice. A total of 30 FFAs were found, and 3 saturated fatty acids (SFAs), all 8 monounsaturated fatty acids (MUFAs) and 7 polyunsaturated fatty acids (PUFAs) decreased in obese mice, but one SFA (C4:0) increased. Differences in the relative levels of individual FFAs to total FFAs, SFAs, MUFAs or PUFAs between obese and control mice were different from each other and from those evaluated by concrete levels except C4:0, C16:1, C19:1 and C18:4. Only the concrete levels of C4:0, C22:3 and C18:4 were associated with routine serum lipids, including C22:3 negatively with TG in control mice, and C4:0 and C18:4 positively with LDL-C in obese mice, although the relative levels of C4:0 to total MUFAs negatively with TC, and C23:3 to total SFAs or MUFAs negatively with TG in control mice. Different relative levels of the remaining FFAs were differently associated with different routine serum lipids in obese and/or control mice. Conclusion Obesity may influence serum FFAs profiles. The relationship of individual FFAs and their relative levels to other FFAs with routine serum lipids in obese and control mice suggests that individual FFAs may interact with others and obesity on levels of routine serum lipids. Once confirmed, the interactions may be novel perspectives when fatty acids are used to improve hyperlipidemia in the subjects with obesity.

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“…ALA merupakan asam lemak golongan omega-3 yang juga merupakan prekursor pembentukan EPA dan DHA 1,16,33,34 pada tumbuhan. Adapun pada manusia ALA hanya sedikit dikonversi menjadi EPA dan DHA 33,34 , namun hal tersebut masih menjadi perdebatan 35 . Berdasarkan penelitian Jaca et al (2020), peningkatan konsumsi ALA dapat menurunkan angka kematian sebesar 5% akibat penyakit jantung koroner, menurunkan resiko aritmia 35 .…”

Section: Kandungan Asam Lemak Dalam 4 Jenis Kacang-kacanganunclassified

Analysis of the Quality Parameter and the Fatty Acid Content From the Four of Indonesian Consumed Nuts

Maulana¹,

Deviani²,

Nurulfikri³

2021

J. Penelit Pascapanen Pertan

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<p>Consumption of nuts is known to have a variety of health benefits. Nutritional contents in the nuts are needed, especially in order to provide healthy food. Nuts are rich in protein, carbohydrates, fiber, fatty acids, and bioactive compounds. There are four types of beans that are commonly consumed by Indonesian people, namely soybeans [Glycine max (L.) Merr], green beans [Vigna radiata (L.) Wilezek], peas (Pisum sativum L.), and red beans (Phaseolus vulgaris L). The purposes of this study were to produce data on the content of secondary metabolites, the value of quality parameters, and data on fatty acid content in four types of nuts. A series of research phases have been conducted including phytochemical screening, analysis of quality parameters, and analysis of fatty acid content using gas chromatography-mass spectroscopic methods (GCMS). The results showed that the four types of beans contained alkaloids and essential oils, and some of them contained flavonoids, tannins, saponins, and polyphenols. Analysis of quality parameters showed that the content of polar compounds was higher than the semi-polar and non-polar compounds. The largest yield of fatty oil was produced from soybeans (3.83%) followed by peas (1.25%), green beans (0.57%), and kidney beans (0.44%). The oils from the all both contained palmitic acid, LA, and stearic acid. Only green bean and red bean oil contained omega-3, namely ALA, in the amounts respectively 20.37% and 40%. Meanwhile, soybean and peanut oil contained LA 36.71% and 35.53% respectively.</p>

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Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease

Cited by 13 publications

References 5 publications

Impact of Dietary Factors on Brugada Syndrome and Long QT Syndrome

Impact of Dietary Factors on Brugada Syndrome and Long QT Syndrome

Serum Levels of Free Fatty Acids in Obese Mice and Their Associations with Routine Lipid Profiles

Analysis of the Quality Parameter and the Fatty Acid Content From the Four of Indonesian Consumed Nuts

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