UK Food Standards Agency α-linolenic acid workshop report

Abstract

The UK Food Standards Agency convened a group of expert scientists to review current research investigating whether n-3 polyunsaturated fatty acids (PUFA) from plant oils (a-linolenic acid; ALA) were as beneficial to cardiovascular health as the n-3 PUFA from the marine oils, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The workshop also aimed to establish priorities for future research. Dietary intake of ALA has been associated with a beneficial effect on CHD; however, the results from studies investigating the effects of ALA supplementation on CHD risk factors have proved equivocal. The studies presented as part of the present workshop suggested little, if any, benefit of ALA, relative to linoleic acid, on risk factors for cardiovascular disease; the effects observed with fish-oil supplementation were not replicated by ALA supplementation. There is a need, therefore, to first prove the efficacy of ALA supplementation on cardiovascular disease, before further investigating effects on cardiovascular risk factors. The workshop considered that a beneficial effect of ALA on the secondary prevention of CHD still needed to be established, and there was no reason to look further at existing CHD risk factors in relation to ALA supplementation. The workshop also highlighted the possibility of feeding livestock ALA-rich oils to provide a means of increasing the dietary intake in human consumers of EPA and DHA. a-Linolenic acid: Fish oils: Cardiovascular disease: Nutrition researchThe Food Standards Agency (FSA) convened a workshop on 18 March 2002, to examine the role of a-linolenic acid (ALA) in relation to cardiovascular disease. The results from recently completed studies were presented, both FSA-and non-FSA-funded, and the workshop was chaired by Professor Martijn Katan, Wageningen University, The Netherlands. The aim of the workshop was to determine where this work has taken us and where further work should be concentrated, as well as acting as a vehicle for dissemination. The research recommendations emanating from the workshop discussions will feed into the future direction of the UK FSA-funded nutrition research, and may also be of value in guiding other funders internationally. BackgroundThe long chain n-3 polyunsaturated fatty acids (PUFA), eicosapentanoic acid (EPA; 20 : 5n-3) and docosahexaenoic * (GISSI-Prevenzione Investigators, 1999). EPA and DHA also have a variety of beneficial effects on risk factors for CHD. Oily fish is the richest dietary source of EPA and DHA, but fish consumption is low in habitual UK diets (Department of the Environment, Food and Rural Affairs, 2001). An alternative source of n-3 PUFA is the more abundant ALA (18 : 3n-3), which can be elongated and desaturated to its long-chain derivatives EPA and DHA; however, in man the extent and regulation of this conversion is unclear. The question arises, therefore, whether plant oils rich in ALA (for example, linseed, rapeseed and nut oils) could reproduce the beneficial effects of fish consumption on risk for cardiovascular...

Increased α-linolenic acid intake lowers C-reactive protein, but has no effect on markers of atherosclerosis

“…Some studies, that supplemented daily doses of 14-18 g of ALA a day, showed effects on endothelial function, but others that supplemented lower doses did not (Sanderson et al, 2002). Both EPA and ALA have been shown to decrease the synthesis of cytokines (Mantzioris et al, 2000;De Caterina & Basta, 2001).…”

Dose effect of alpha-linolenic acid on lipid metabolism in the hamster

“…Their acceptance is largely better than that of fish oils, and they represent a major source of n-3 PUFA in people who do not usually eat fish, which are the main source of EPA and DHA. However, the rationale of replacing n-3 long-chain PUFA (LC-PUFA) by their precursor ALA is still under debate, especially concerning their respective efficiency and mechanisms of action [8]. Indeed, ALA and its long chain derivatives exhibit similar positive effects on etiologic factors of CVD such as hemostasis, thrombogenesis [9], and blood pressure [10].…”

Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in pacu fillets

“…This imbalance in the n-6/n-3 ratio was around 1:1 to 2:1 during the pre-industrialization period, especially due to the consumption of seafood, and it reached values ranging from 10:1 to 20:1 (Simopoulos, 2002). In addition, the balance between the polyunsaturated fatty acids is associated with prevention of coronary heart and cardiovascular disease, rheumatoid arthritis, depression, cancers, diabetes, and anti-inflammatory action (Navarro et al, 2012;Sanderson et al, 2002).…”