The Benefits and Risks of n-3 Polyunsaturated Fatty Acids

Takahata, Kyoya; Monobe, Kei-ichi; Tada, Mikirou; Weber, Peter

doi:10.1271/bbb.62.2079

Cited by 50 publications

(32 citation statements)

References 43 publications

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“…For example, dairy products and other processed foods, including mayonnaise, margarine and dressings) containing DHA (Takahata et al, 1998) as well as n-3 enriched eggs (Van Elswyk, 1997;Leskanich & Noble, 1997) are already on the market in different countries. Antioxidant-forti®ed margarine is shown to be effective in the delivery of vitamins E and C as well as aand b-carotene to humans (van het Hof et al, 1998).…”

Section: Fatty Acidsmentioning

confidence: 99%

Designer egg evaluation in a controlled trial

Surai¹,

Macpherson²,

Speake³

et al. 2000

Eur J Clin Nutr

119

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Objective: To evaluate the ability of designer eggs enriched in vitamin E, lutein, selenium (Se) and docosahexaenoic acid (DHA) to deliver micronutrients to the human in a palatable and visually acceptable form. Design: Double-blind, placebo-controlled trial, two treatment groups balanced for sex and age. Setting: Department of Biochemistry and Nutrition, SAC, Scotland. Subjects: Forty healthy adult volunteers completed the study. Volunteers were recruited among staff of the Scottish Agricultural College Interventions: Volunteers consumed, for 8 weeks, either a designer egg or a normal table egg per day. Fasting blood samples were taken before and at the end of the study. Results: Consumption of designer eggs enriched in vitamin E, lutein, Se and DHA signi®cantly increased the levels of a-tocopherol, lutein and DHA in plasma as compared to the changes found after consumption of normal table eggs, with the largest increases found in plasma lutein (1.88-fold increase). The proportion of DHA was increased in all the main lipid classes of the plasma including triacylglycerol (2.3-fold), free fatty acids (1.6-fold), cholesteryl ester (1.4-fold) and phospholipid (1.3-fold). Egg consumption did not change Se concentration in plasma, blood pressure, total plasma lipid concentrations or the concentrations of total cholesterol and HDLcholesterol in plasma. Conclusion; Consumption of designer eggs enriched in vitamin E, lutein, DHA and Se as part of normal diet for 8 weeks effectively increased the blood levels of a-tocopherol, lutein and DHA.

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Section: Fatty Acidsmentioning

confidence: 99%

Designer egg evaluation in a controlled trial

Surai¹,

Macpherson²,

Speake³

et al. 2000

Eur J Clin Nutr

119

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show abstract

“…The mortality from coronary heart disease was also less in subjects who ate at least two servings of fish per week in comparison to people who did not eat fish [2][3][4][5][6]. Long-chain n-3 polyunsaturated fatty acids (PUFA) may be beneficial for the prevention and treatment of a myriad of other conditions and diseases, e.g.…”

Section: Introductionmentioning

confidence: 99%

“…N-3 PUFA possess hypolipidaemic, anti-hypertensive, anti-inflammatory, anti-thrombotic and anti-arrhythmic properties. All of these have been implicated in their health-promoting effects [4][5][6][7][8][9]. The beneficial effect of n-3 PUFA is mainly due to its effect on the fatty acid composition of cell membranes (increased levels of EPA acid at the expense of arachidonic acid) and the effect of this on the production of prostaglandins and leukotrienes [10,11].…”

Section: Introductionmentioning

confidence: 99%

N-3 fatty acids for human nutrition: stability considerations

Kamal‐Eldin

Yanishlieva

2002

Eur. J. Lipid Sci. Technol.

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Currently there is great interest in dietary n‐3 fatty acids to promote health. The food industry aims to produce food products enriched in α‐linolenic acid (Ln), eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) to reduce some of the physiological effects of linoleic acid (L), the major polyunsaturated fatty acid in our diet. However, the goal is hampered by the susceptibility of the n‐3 fatty acids to oxidation. As a result the sensory and nutritional quality of such foods deteriorates. Lipid scientists therefore have to find a way to stabilise these fatty acids. Innovative technologies to protect n‐3 polyunsaturates using antioxidants, adequate preparation, refining and packaging of the oil are needed. In this paper we review the inherent stability and the stabilisation of these nutritionally valuable polyunsaturated fatty acids.

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“…However, the Scientific Statement of the AHA also indicates that fish and other seafood are potentially a major source of human exposure to various environmental contaminants such as heavy metals and metalloids. These compounds are of concern due to their toxicity, persistence, bioaccumulation, and biomagnifications into the food chain (Beijir and Jernelov, 1986;Falco et al, 2006;Svenson, et al, 1996Takhata, et al, 1998Goyer, 1997;Papanikolau, et al, 2005;Castro-Gonzales, and Mendez-Armeta, 2008;Groth, 2010). The content of toxic heavy metals in fish can counteract the positive effects of the omega-3 fatty acids present (Kris-Etherton, et al, 2003;Chan, et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Omega-3 Fatty Acids versus Heavy Metals: A Quantitative Estimation of the Benefit-Risk Ratio for the Consumption of Commonly-Consumed Fish and Products in Metro Manila

Briones

Lazaro-Llanos

2016

KIMIKA

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Fish and other marine products consumption is the main route of heavy metal exposure to human which poses health risks if taken in high dosage. On the other hand, the nutritional benefits of fish are mainly due to the content of high-quality protein and high content of the two kinds of omega-3 polyunsaturated fatty acids (PUFA): eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The study aims to assess and compare the benefit-risk ratio for the consumption of commonly-consumed fish and products in Metro Manila. Fish and product samples were analyzed for moisture, crude fat, heavy metals (As, Cd, Pb) and fatty acid profile (saturated, mono-and polyunsaturated) including omega-3 fatty acids EPA and DHA. These findings generally indicate that the consumption of fish and products studied posed no risk to human health. Essential fatty acids EPA and DHA were highest for dried anchovy, Stolephorus indicus (1.5 and 7.3mg/g sample); mussel, Mytilus smaragdinus (1.5 and 1.0mg/g sample); round scad, Decapterus macrosoma (0.9 and 3.4mg/g sample); and skipjack tuna, Auxis thazard (1.1 and 3.9mg/g sample). The hazard quotients of essential fatty acids versus heavy metals were also less than 1 except for Cd in squid (1.8), In the case of dried sardine (19.9), squid (1.8), shrimp (3.4), and skipjack tuna (1.7), these foods should be monitored regularly. In conclusion, the target hazard quotients for most of the fish and products showed values less than 1, which suggest that health risks were insignificant.

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The Benefits and Risks of n-3 Polyunsaturated Fatty Acids

Cited by 50 publications

References 43 publications

Designer egg evaluation in a controlled trial

Designer egg evaluation in a controlled trial

N-3 fatty acids for human nutrition: stability considerations

Omega-3 Fatty Acids versus Heavy Metals: A Quantitative Estimation of the Benefit-Risk Ratio for the Consumption of Commonly-Consumed Fish and Products in Metro Manila

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