Omega-6 Fatty Acids and Risk for Cardiovascular Disease

Harris, William S.; Mozaffarian, Dariush; Rimm, Eric B.; Kris‐Etherton, Penny M.; Rudel, Lawrence L.; Appel, Lawrence J.; Engler, Marguerite M.; Engler, Mary B.; Sacks, Frank M.

doi:10.1161/circulationaha.108.191627

Cited by 669 publications

(274 citation statements)

References 79 publications

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“…There is, however, evidence from trials in non-human primates demonstrating cardiovascular benefits, and no evidence of harm, with LA intakes of 25 % of energy for up to 5 years (43,44) . In humans, randomised trials with n-6 PUFA intakes (mostly as LA) of 11 -21 % of energy for up to 11 years show reduced risk for CHD and with no evidence of harm (45) . It should also be pointed out that the extrapolation of findings from small rodents to humans should also take into account the state of knowledge, indicating that the efficacy of several specific food ingredients that either stimulate thermogenesis (e.g.…”

Section: Conclusion and Clinical Implicationsmentioning

confidence: 99%

Dietary modulation of body composition and insulin sensitivity during catch-up growth in rats: effects of oils rich inn-6 orn-3 PUFA

et al. 2011

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The present study investigates whether excessive fat accumulation and hyperinsulinaemia during catch-up growth on high-fat diets are altered by n-6 and n-3 PUFA derived from oils rich in either linoleic acid (LA), a-linolenic acid (ALA), arachidonic acid (AA) or DHA. It has been shown that, compared with food-restricted rats refed a high-fat (lard) diet low in PUFA, those refed isoenergetically on diets enriched in LA or ALA, independently of the n-6:n-3 ratio, show improved insulin sensitivity, lower fat mass and higher lean mass, the magnitude of which is related to the proportion of total PUFA precursors (LA þ ALA) consumed. These relationships are best fitted by quadratic regression models (r 2 . 0·8, P,0·001), with threshold values for an impact on body composition corresponding to PUFA precursors contributing 25-30 % of energy intake. Isoenergetic refeeding on high-fat diets enriched in AA or DHA also led to improved body composition, with increases in lean mass as predicted by the quadratic model for PUFA precursors, but decreases in fat mass, which are disproportionately greater than predicted values; insulin sensitivity, however, was not improved. These findings pertaining to the impact of dietary intake of PUFA precursors (LA and ALA) and their elongated -desaturated products (AA and DHA), on body composition and insulin sensitivity, provide important insights into the search for diets aimed at counteracting the pathophysiological consequences of catch-up growth. In particular, diets enriched in essential fatty acids (LA and/or ALA) markedly improve insulin sensitivity and composition of weight regained, independently of the n-6:n-3 fatty acid ratio.Key words: Obesity: Thermogenesis: Programming and insulin sensitivity: Weight regain It has long been known from studies of nutritional rehabilitation in malnourished humans and other mammals that the recovery of body fat occurs at a disproportionately faster rate than that of lean tissue deposition (1,2) , independently of the level of dietary energy or protein supplementation (1,3,4) . This phenomenon of preferential catch-up fat, with lean tissue recovery lagging, has been demonstrated not only during weight recovery in adults who have lost weight in response to poverty and famine-related malnutrition (1 -4) , anorexia nervosa (5) and disease-related cachexia (6 -8) , but also during nutritional rehabilitation of undernourished children (9 -12) and in young adolescents recovering from anorexia nervosa (13,14) . In more recent years, there has also been a resurgence of interest into this phenomenon of preferential catch-up fat in infants and younger children, primarily because its occurrence concomitant to hyperinsulinaemia during catch-up growth (15 -19) is viewed to be of central importance in the mechanisms by which catch-up growth predisposes to obesity, type 2 diabetes and CVD later in life (20 -22) . Consequently, approaches that redirect nutrient partitioning from preferential catch-up fat to enhanced lean tissue accretion are of pote...

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Section: Conclusion and Clinical Implicationsmentioning

confidence: 99%

Dietary modulation of body composition and insulin sensitivity during catch-up growth in rats: effects of oils rich inn-6 orn-3 PUFA

et al. 2011

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“…As a result of their opposing actions on blood cholesterol, decreasing intake of saturated fat and increasing intake of PUFAs has been a cornerstone of dietary advice for several decades, with the aim of reducing the risk of cardiovascular disease (CVD). Typical advice is to limit saturated fatty acids to <10% of dietary energy and to aim for a PUFA intake (mainly linoleic acid) of between 5 and 10% of energy 2,3 . Despite commonly held views to the contrary, the impact on CHD or CVD mortality of replacing saturated fat with linoleic acid without changes in other fatty acids, The Minnesota Coronary Experiment (MCE) was a double blind randomised controlled trial conducted from 1968 to 1973 in over 9,500 men and women aged 20-97 years and living in a nursing home or in one of six mental hospitals in Minnesota, USA.…”

Section: ;353:i1246mentioning

confidence: 99%

A hole in the diet–heart hypothesis?

Calder

2016

Nat Rev Cardiol

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“…37,38 Linoleic acid, an omega-6 PUFA has also been shown to reduce the risk of coronary heart disease. 39 Given the biological activities of this fatty acid found in the studied mushroom species, we can consider them a source of molecules with health benefits.…”

Section: Chemical Compositionmentioning

confidence: 99%

Can Suillus granulatus (L.) Roussel be classified as a functional food?

et al. 2014

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The present work outlines a detailed chemical characterization of Suillus granulatus species, besides the antioxidant and antimicrobial properties of their methanolic extracts. The study was carried out with samples drawn from Portugal and Serbia in order to prove that though mushrooms are strongly influenced by the environment in which they develop, they have a specific chemical profile that can be typical of their genus/species. The studied species proved to be healthy foods, low in fat and rich in protein and carbohydrates, with mannitol and trehalose being the main free sugars detected. They also proved to be a source of organic and phenolic acids, as well as mono-and polyunsaturated fatty acids and tocopherols. The Serbian samples revealed higher antioxidant and antimicrobial potential. Accordingly, we find that the S. granulatus species is likely to be considered a functional food, since it is a source of nutraceutical and biologically active compounds.

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Omega-6 Fatty Acids and Risk for Cardiovascular Disease

Cited by 669 publications

References 79 publications

Dietary modulation of body composition and insulin sensitivity during catch-up growth in rats: effects of oils rich inn-6 orn-3 PUFA

Dietary modulation of body composition and insulin sensitivity during catch-up growth in rats: effects of oils rich inn-6 orn-3 PUFA

A hole in the diet–heart hypothesis?

Can Suillus granulatus (L.) Roussel be classified as a functional food?

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