The effect of short‐term diets rich in fish, red meat, or white meat on thromboxane and prostacyclin synthesis in humans

Mann, Neil; Sinclair, Andrew J.; Pille, Marita; Johnson, Leeann; Warrick, Glenda E.; Reder, Elke; Lorenz, Reinhard

doi:10.1007/s11745-997-0081-5

Cited by 46 publications

(25 citation statements)

References 65 publications

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“…However, beef and lamb had a notably higher n-3 level in the lean tissue than the poultry and pork and a much lower n-6/n-3 ratio in lean and fat tissue than did the subcutaneous fat of poultry and pork (<2 compared with >9). These differences in n-3 PUFA levels in red and white meat are reflected in the serum phospholipid fatty acid of subjects consuming red and white meats (8). No long-chain n-3 PUFA were detected in the visible fat samples (<0.01% total fatty acids) and only trace amounts of long-chain n-6 PUFA.…”

Section: Resultsmentioning

confidence: 91%

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Contribution of meat fat to dietary arachidonic acid

Mann

et al. 1998

Lipids

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Arachidonic acid (AA) in the diet can be efficiently absorbed and incorporated into tissue membranes, resulting in an increased production of thromboxane A 2 by platelets and increased ex vivo platelet aggregability. Results from previous studies have shown that AA is concentrated in the membrane phospholipids of lean meats. However, the concentration of AA in the visible fat portion of meats also may be significant despite being ignored in most studies. The aim of this study was to accurately quantitate the AA content of visible fat and the lean portion of beef, lamb, pork, chicken, duck, and turkey. The visible fat of meat contained a significant quantity of AA, ranging from 20 to 180 mg/100 g fat, whereas the AA content of the lean portion of meat was lower, ranging from 30 to 99 mg/100 g lean meat. Beef and lamb meats contained lower levels of AA in both the visible fat and lean portion than that from the other species. The highest level of AA in lean meat was in duck (99 mg/100 g), whereas pork fat had the highest concentration for the visible fats (180 mg/100 g). The lean portions of beef and lamb contained the higher levels of n-3 polyunsaturated fatty acids (PUFA) compared with white meats which were high in AA and low in n-3 PUFA. The present data indicate that the visible meat fat can make a contribution to dietary intake of AA, particularly for consumers with high intakes of fat from pork or poultry meat.

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Section: Resultsmentioning

confidence: 91%

“…Ferretti et al (6) confirmed that 1.5 g/d of AA fed to 10 healthy male volunteers for 50 d led to a significant increase in metabolites of thromboxane A 2 and prostacyclin; however, these changes were not associated with increased platelet aggregation (7). Consumption of either red or white meat leads to increased levels of AA in plasma lipids (8).…”

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confidence: 95%

Contribution of meat fat to dietary arachidonic acid

Mann

et al. 1998

Lipids

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“…However, the in vivo conversion of dietary ALA to EPA is not as effective in raising 20-and 22-carbon nϪ3 long-chain PUFAs in platelet and plasma lipids as is direct consumption of EPA from fish or supplementation with fish oil (22). Mann et al (23) reported that the EPA content of platelet phospholipids increased (from 0.4% to 1.9% of total fatty acids) after 2 wk of an Atlantic salmon diet (mean EPA intake: 847 mg/d) in 29 healthy adults (15 women, 14 men; mean age: 34.8 y). In the present study, the high-ALA diet, which contained 15.4 g ALA/d, increased the EPA content of platelet phospholipids only from 0.2% to 0.5%.…”

Section: Tablementioning

confidence: 99%

Effect of dietary α-linolenic acid on thrombotic risk factors in vegetarian men

Sinclair

Wilson

et al. 1999

The American Journal of Clinical Nutrition

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178

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Background: Vegetarians have lower platelet and plasma concentrations of nϪ3 polyunsaturated fatty acids (PUFAs) than do omnivores. We recently showed that male vegetarians have higher platelet aggregability than do omnivores. Objective: We investigated whether male vegetarians (n = 17) who consumed an increased amount of dietary ␣-linolenic acid (ALA) showed any changes in their tissue profile of PUFAs, plasma thromboxane concentrations, platelet aggregability, or hemostatic factors. Design: During the study, all subjects maintained their habitual vegetarian diets except that a proportion of dietary fat was replaced with vegetable oils and margarines that were provided. Initially, all subjects consumed a low-ALA diet (containing safflower oil and safflower oil-based margarine) for 14 d; they then consumed either a moderate-ALA diet (containing canola oil and canola oil-based margarine) or a high-ALA diet (containing linseed oil and linseed oil-based margarine) for 28 d. Blood samples were collected at day 0 (baseline), day 14, and day 42. Results: Eicosapentaenoic acid, docosapentaenoic acid, total nϪ3 PUFAs, and the ratio of nϪ3 to nϪ6 PUFAs were significantly increased (P < 0.05), whereas the ratio of arachidonic acid to eicosapentaenoic acid was decreased (P < 0.05), in platelet phospholipids, plasma phospholipids, and triacylglycerols after either the moderate-ALA or high-ALA diet compared with the low-ALA diet. No significant differences were observed in thrombotic risk factors. Conclusion: ALA from vegetable oils (canola and linseed) has a beneficial effect on nϪ3 PUFA concentrations of platelet phospholipids and plasma lipids in vegetarian males.Am J Clin Nutr 1999;69:872-82. KEY WORDSVegetarian diet, ␣-linolenic acid, linoleic acid, platelet fatty acid, plasma fatty acid, polyunsaturated fatty acids, hemostatic factors, thrombosis, lipoprotein lipids, men INTRODUCTIONThe predominant polyunsaturated fatty acid (PUFA) in the Western diet is linoleic acid (LA; 18:2nϪ6), which is commonly found in vegetable seed oils. LA is the parent fatty acid of the nϪ6 series PUFAs, which can be converted in vivo to 20-and 22-carbon nϪ6 long-chain PUFAs. ␣-Linolenic acid (ALA; 18:3nϪ3) is less abundant than LA; however, it is also present in vegetable oils and is the precursor of 20-and 22-carbon nϪ3 long-chain PUFAs. Omnivores can obtain their 20-and 22-carbon nϪ3 long-chain PUFAs either from dietary ALA or directly by consumption of fish, eggs, or animal products (1). Lactoovovegetarians can gain a limited amount of 20-and 22-carbon nϪ3 long-chain PUFAs from milk, dairy products, and eggs. Because animals can convert ALA to 20-and 22-carbon nϪ3 long-chain PUFAs and plants cannot, there are no 20-or 22-carbon nϪ3 long-chain PUFAs in plant-based vegan diets. Thus, vegans must rely totally on endogenous synthesis from ALA by desaturation and elongation. A diet with a low ratio of nϪ3 to nϪ6 PUFAs (nϪ3:nϪ6) can cause a reduced tissue nϪ3:nϪ6 [ie, increased ratio of arachidonic acid (AA; 20:4nϪ6) to eicosapentaeno...

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“…Previous short term intervention studies from this group have indicated that low fat diets enriched in AA signi®-cantly increased plasma AA levels and TXA 2 production, whereas diets containing AA and long chain (LC) n-3 PUFA or diets rich in LC n-3 PUFA do not raise TXA 2 levels (Sinclair & Mann, 1996;Mann et al, 1997). One of the dif®culties with previous studies is that they have been only conducted for short periods (2 ± 3 weeks), due to the dif®culty subjects had consuming higher amounts of meat than normal.…”

Section: Introductionmentioning

confidence: 99%

The association of diet and thrombotic risk factors in healthy male vegetarians and meat-eaters

Sinclair

Mann

et al. 1999

Eur J Clin Nutr

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Objective: The aim of this study was to assess thrombosis tendency in subjects who were habitual meat-eaters compared with those who were habitual vegetarians. Design: Cross-sectional comparision of habitual meat-eaters and habitual vegetarians. Setting: Free living subjects. Subjects: One hundred and thirty-nine healthy male subjects (vegans n 18, ovolacto vegetarians n 43, moderate-meat-eaters n 60 and high-meat-eaters n 18) aged 20 ± 55 y who were recruited in Melbourne. Outcome measures: Dietary intake was assessed using a semi-quantitative Food Frequency Questionnaire. The parameters of thrombosis were measured by standard methods. Results: Saturated fat and cholesterol intakes were signi®cantly higher and polyunsaturated fat (PUFA) was signi®cantly lower in the meat-eaters compared with vegetarians. In the meat-eaters, the platelet phospholipids AA levels were signi®cantly higher than in the vegetarians, but there was no increase in ex vivo platelet aggregation and plasma 11-dehydro thromboxane B 2 levels. Vegetarians, especially the vegans, had a signi®cantly increased mean collagen and ADP stimulated ex vivo whole blood platelet aggregation compared with meat-eaters. The vegan group had a signi®cantly higher mean platelet volume than the other three dietary groups. However, meat-eaters had a signi®cantly higher cluster of cardiovascular risk factors compared with vegetarians, including increased body mass index, waist to hip ratio, plasma total cholesterol (TC), triacylglycerol and LDL-C levels, ratio of TCaHDL-C and LDL-CaHDL-C and plasma factor VII activity. Conclusions: Consumption of meat is not associated with an increased platelet aggregation compared with vegetarian subjects.

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The effect of short‐term diets rich in fish, red meat, or white meat on thromboxane and prostacyclin synthesis in humans

Cited by 46 publications

References 65 publications

Contribution of meat fat to dietary arachidonic acid

Contribution of meat fat to dietary arachidonic acid

Effect of dietary α-linolenic acid on thrombotic risk factors in vegetarian men

The association of diet and thrombotic risk factors in healthy male vegetarians and meat-eaters

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