Polyunsaturated fatty acids for the primary and secondary prevention of cardiovascular disease

Abdelhamid, Asmaa; Martin, Nicole; Bridges, Charlene; Brainard, Julii; Wang, Xia; Brown, Tracey; Hanson, Sarah; Jimoh, Oluseyi F; Ajabnoor, Sarah M.; Deane, Katherine; Song, Fujian; Hooper, Lee

doi:10.1002/14651858.cd012345.pub3

Cited by 71 publications

(47 citation statements)

References 436 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Effects on body weight and measures of adiposity are reported in full (not just in this subset of trials assessing cancer outcomes) in other reviews in this series so are noted in the Supplementary Tables, but not discussed further here. [2][3][4] We found no trials reporting any measure of quality of life as effects of increases in LCn3, ALA, omega-6 or total PUFA.…”

Section: Secondary Outcomesmentioning

confidence: 90%

Omega-3, omega-6 and total dietary polyunsaturated fat on cancer incidence: systematic review and meta-analysis of randomised trials

Hanson¹,

Thorpe

Winstanley

et al. 2020

Br J Cancer

Self Cite

View full text Add to dashboard Cite

Background The relationship between long-chain omega-3 (LCn3), alpha-linolenic acid (ALA), omega-6 and total polyunsaturated fatty acid (PUFA) intakes and cancer risk is unclear. Methods We searched Medline, Embase, CENTRAL and trials registries for RCTs comparing higher with lower LCn3, ALA, omega-6 and/or total PUFA, that assessed cancers over ≥12 months. Random-effects meta-analyses, sensitivity analyses, subgrouping, risk of bias and GRADE were used. Results We included 47 RCTs (108,194 participants). Increasing LCn3 has little or no effect on cancer diagnosis (RR1.02, 95% CI 0.98–1.07), cancer death (RR0.97, 95% CI 0.90–1.06) or breast cancer diagnosis (RR1.03, 95% CI 0.89–1.20); increasing ALA has little or no effect on cancer death (all high/moderate-quality evidence). Increasing LCn3 (NNTH 334, RR1.10, 95% CI 0.97–1.24) and ALA (NNTH 334, RR1.30, 95% CI 0.72–2.32) may slightly increase prostate cancer risk; increasing total PUFA may slightly increase risk of cancer diagnosis (NNTH 125, RR1.19, 95% CI 0.99–1.42) and cancer death (NNTH 500, RR1.10, 95% CI 0.48–2.49) but total PUFA doses were very high in some trials. Conclusions The most extensive systematic review to assess the effects of increasing PUFAs on cancer risk found increasing total PUFA may very slightly increase cancer risk, offset by small protective effects on cardiovascular diseases.

show abstract

Section: Secondary Outcomesmentioning

confidence: 90%

Omega-3, omega-6 and total dietary polyunsaturated fat on cancer incidence: systematic review and meta-analysis of randomised trials

Hanson¹,

Thorpe

Winstanley

et al. 2020

Br J Cancer

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, a high intake of red meat has been associated with the development of chronic diseases including colorectal cancer, coronary heart diseases, and type 2 diabetes . In a systematic review by Abdelhamid et al ., the authors concluded that ‘increasing polyunsaturated fatty acid (PUFA) intake probably slightly reduces the risk of coronary heart disease and cardiovascular disease events.’ On the other hand, high consumption of saturated fat has been linked to increased risks of cardiovascular and type 2 diabetes . In this regard, ruminant meat is often considered to be unhealthy due to the high content of saturated fat, which results from the biohydrogenation of dietary unsaturated fatty acids …”

Section: Introductionmentioning

confidence: 99%

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

et al. 2020

View full text Add to dashboard Cite

BACKGROUND Lamb diets can alter the fatty acid (FA) profile of muscle and adipose tissue, which may affect the sensory quality and consumer acceptability of the meat. In this study, lambs received one of four pre‐slaughter diets: a barley / maize / soya‐based concentrate (C), supplemented with a saturated fat source (Megalac®) (SAT), or supplemented with protected linseed oil (PLO); or a by‐product (citrus pulp / distillers’ grain / soya‐based) diet (BPR). Intramuscular FAs and adipose tissue branched‐chain FAs were measured and consumer evaluation (hedonic liking and attribute intensity) was undertaken with cooked lamb. RESULTS Compared to the other diets, the BPR diet resulted in a higher muscle concentration and a greater proportion of C18:2n‐6, and greater proportions of conjugated linoleic acid (c9,t11‐C18:2) and n‐6 polyunsaturated FAs (PUFA), whereas the PLO diet resulted in higher muscle proportions of C18:0 and saturated FAs, higher concentrations of C18:3n‐3 and n‐3 PUFA, and a lower n‐6 to n‐3 ratio. The consumer acceptability of lamb was not affected by the pre‐slaughter diets. CONCLUSION Changes in the FA profile of lamb muscle and adipose tissue through the inclusion of sources of saturated fat, protected linseed oil, or by‐products in the pre‐slaughter diet did not result in consumer detection of significant effects on the acceptability of the cooked meat. © 2020 Society of Chemical Industry

show abstract

“…On top of that, the American Heart Association revealed that replacing saturated fat with polyunsaturated vegetable oil can reduce CV events by 30% . Nevertheless, due to the small number of prospective trials, there is an ongoing debate over the practical utility of such dietary regimen in patients with CVD …”

Section: Introductionmentioning

confidence: 99%

Changes in the diet composition of fatty acids and fiber affect the lower gastrointestinal motility but have no impact on cardiovascular parameters: In vivo and in vitro studies

Mosińska

Martín‐Ruíz

González

et al. 2019

Neurogastroenterology Motil

View full text Add to dashboard Cite

Background Food and diet are central issues for proper functioning of the cardiovascular (CV) system and gastrointestinal (GI) tract. We hypothesize that different types of dietary FAs affect CV parameters as well as GI motor function and visceral sensitivity. Methods Male Wistar rats were fed with control diet (CTRL), diet supplemented with 7% soybean oil (SOY), SOY + 3.5% virgin coconut oil (COCO), and SOY + 3.5% evening primrose oil (EP) for 4 weeks. The content of insoluble fiber in CTRL was higher than in SOY, COCO, or EP. Body weight gain and food/water intake were measured. At day 28, biometric, biochemical, CV parameters, GI motor function (X‐ray and colon bead expulsion test), and visceral sensitivity were evaluated. Changes in propulsive colonic activity were determined in vitro. The colon and adipose tissue were histologically studied; the number of mast cells (MCs) in the colon was calculated. Results SOY, COCO, and EP had increased body weight gain but decreased food intake vs CTRL. Water consumption, biometric, biochemical, and CV parameters were comparable between groups. SOY increased the sensitivity to colonic distention. All groups maintained regular propulsive neurogenic contractions; EP delayed colonic motility (P < 0.01). SOY, COCO, and EP displayed decreased size of the cecum, lower number and size of fecal pellets, and higher infiltration of MCs to the colon (P < 0.001). Conclusions and Inferences Dietary FAs supplementation and lower intake of insoluble fiber can induce changes in the motility of the lower GI tract, in vivo and in vitro, but CV function and visceral sensitivity are not generally affected.

show abstract

Polyunsaturated fatty acids for the primary and secondary prevention of cardiovascular disease

Abstract: Trusted evidence. Informed decisions. Better health.

Cited by 71 publications

References 436 publications

Omega-3, omega-6 and total dietary polyunsaturated fat on cancer incidence: systematic review and meta-analysis of randomised trials

Omega-3, omega-6 and total dietary polyunsaturated fat on cancer incidence: systematic review and meta-analysis of randomised trials

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Changes in the diet composition of fatty acids and fiber affect the lower gastrointestinal motility but have no impact on cardiovascular parameters: In vivo and in vitro studies

Contact Info

Product

Resources

About