Omega-3 fatty acids: essential fatty acids with important biological effects, and serum phospholipid fatty acids as markers of dietary ω3-fatty acid intake

1993 ◽  
Vol 57 (5) ◽  
pp. 801S-806S ◽  
Author(s):  
K S Bjerve ◽  
A M Brubakk ◽  
K J Fougner ◽  
H Johnsen ◽  
K Midthjell ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Biological Effects ◽  
Essential Fatty Acids ◽  
Phospholipid Fatty Acids ◽  
Fatty Acid Intake ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Serum Phospholipid ◽  
Acid Intake

scholarly journals Omega-6 and omega-3 fatty acids: Endocannabinoids, genetics and obesity

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 7 ◽  
Author(s):  
Artemis P. Simopoulos
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Disease Risk ◽  
Receptor Expression ◽  
Fatty Acid Intake ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Acid Intake ◽  
Omega 6

The tissue composition of polyunsaturated fatty acids (PUFA) is important to health and depends on both dietary intake and metabolism controlled by genetic polymorphisms that should be taken into consideration in the determination of nutritional requirements, obesity and chronic disease risk. Experimental and clinical intervention studies suggest that omega-6 and omega-3 fatty acids have opposing physiological and metabolic properties and elicit divergent effects on body fat gain through mechanisms of adipogenesis, browning of adipose tissue, lipid homeostasis, systemic inflammation and an increase in the tone of the endocannabinoid system. Overweight and obese individuals have higher levels of the arachidonic acid (AA) derived endocannabinoid N-arachidonoylethanolamine (AEA) and 2-arachidonoylglycerol (2-AG) and an altered pattern of receptor expression. Since endocannabinoids are products of dietary fats, modification of the omega-6 and omega-3 fatty acid intake modulates the endocannabinoids, with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) displacing AA from cell membranes, reducing AEA and 2-AG production, resulting in decrease in appetite and food intake leading to weight loss. Polygenic risk scores reveal susceptibility and an increase risk for obesity. Therefore, persons at risk for obesity will have to lower omega-6 and increase their omega-3 fatty acid intake in order to have a balanced ratio for health. A process needs to be established to define when genomic discoveries such as gene-nutrient-disease associations are “ready” to be evaluated as potential tools for personalized nutrition to improve public health.

scholarly journals Omega-3 fatty acids to prevent preterm birth: Australian pregnant women’s preterm birth awareness and intentions to increase omega-3 fatty acid intake

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Jamie V de Seymour ◽  
Lucy A Simmonds ◽  
Jacqueline Gould ◽  
Maria Makrides ◽  
Philippa Middleton
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Preterm Birth ◽  
Pregnant Women ◽  
Cochrane Review ◽  
Fatty Acid Intake ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Acid Intake

Abstract Background Preterm birth is the leading cause of death in children under five. A recent Cochrane review found a 42% reduction in early preterm birth (< 34 weeks’ gestation) and 11% reduction in preterm birth (< 37 weeks’ gestation) with omega-3 fatty acid supplementation. To assist in the development of implementation strategies to increase pregnant women’s omega-3 fatty acid intake, we assessed the awareness of Australian pregnant women about preterm birth, their nutrition and supplementation behaviours during pregnancy, and intentions to increase omega-3 fatty acid intake. Methods A ten-minute survey was conducted online to assess the knowledge, attitudes, behaviours, and intentions of Australian pregnant women across three domains: (1) preterm birth; (2) nutrition and supplementation during pregnancy; and (3) omega-3 fatty acid consumption to prevent preterm birth. Participants were recruited from Survey Sampling International’s research panels. Results Of the 763 women who completed the survey, less than two-thirds had heard of preterm birth. Over 55% of respondents had changed their diet during pregnancy and a prenatal dietary supplement was consumed by 82% of the women surveyed. Respondents’ main source of information about preterm birth and nutrition during pregnancy was from a health professional. When asked about their intentions to increase their omega-3 fatty acid intake following a health professional’s recommendation, the vast majority of participants indicated they would increase their omega-3 fatty acid intake (90%). When a hypothetical scenario was presented of an omega-3 fatty acid supplement being offered from a health service at no cost, the number of respondents who selected they would increase their intake through supplementation increased from 54 to 79%. Conclusions The main information source for women about preterm birth and dietary supplementation recommendations during pregnancy is their health professional. Therefore, informing women about ways to prevent preterm birth, including the role of omega-3 fatty acids, should occur during antenatal visits. The results from our study are useful for clinicians caring for pregnant women and for the next stage of translation of the Cochrane review findings – the design of implementation strategies to increase the intake of omega-3 fatty acids during pregnancy where needed.

scholarly journals Omega-3 and -6 Fatty Acid Intake and Colorectal Cancer Risk in Swedish Women’s Lifestyle and Health Cohort

2020 ◽  
Vol 52 (3) ◽  
pp. 848-854 ◽  
Author(s):  
Aesun Shin ◽  
Sooyoung Cho ◽  
Sven Sandin ◽  
Marie Lof ◽  
Moon Young Oh ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Cancer Risk ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Intake ◽  
Colorectal Cancer Risk ◽  
Fatty Acid Intake ◽  
Omega 3 ◽  
Acid Intake

PurposeWe aimed to assess the association between the dietary intake of fish-derived omega-3 polyunsaturated fatty acids and the risk of colorectal cancer among Swedish women.Materials and MethodsA total of 48,233 women with information on dietary intake were included in the analysis. Participants were followed for incident colorectal cancer until 31 December 2012. Cox proportional hazard models were used to assess the association between baseline fatty acid intake and colorectal cancer risk. All analyses were stratified by colon and rectal cancers.ResultsDuring a median of 21.3 years of follow-up, a total of 344 colorectal cancer cases were ascertained. Although there was no overall association between omega-3 fatty acid intake and colorectal cancer risk, high intake of fish-derived docosahexaenoic acid was associated with reduced risk of rectal cancer (hazard ratios for the third and the highest quartiles were 0.59 (95% confidence interval [CI], 0.37 to 0.96) and 0.62 (95% CI, 0.39 to 0.98), respectively).ConclusionIn conclusion, we found only limited support for an association between omega-3 polyunsaturated fatty acids and colorectal cancer in a large Swedish cohort of middle-aged women.

Abstract MP002: Dietary Intake of Marine Omega-3 Fatty Acids is Directly Associated with Coronary Flow Reserve among Male Middle-Aged Twins

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Silvia C Eufinger ◽  
Viola Vaccarino
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dietary Intake ◽  
Fatty Acid Intake ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Cvd Risk Factors ◽  
Cvd Risk ◽  
Omega 3 Fatty Acid ◽  
Flow Reserve

Introduction: Evidence from previous studies suggests that dietary marine omega-3 fatty acids have cardioprotective properties. However, our understanding of the mechanism for these beneficial effects remains limited. We sought to examine the association between marine omega-3 fatty acid intake and coronary flow reserve (CFR), a measure of overall coronary vasodilator capacity and microvascular function. Hypothesis: Increased dietary intake of marine omega-3 fatty acids is associated with higher CFR. Methods: A sample of 259 male middle-aged twins, including 115 monozygotic and dizygotic twin pairs and 29 unpaired twins, with no previous history of coronary heart disease (CHD), was recruited from the Vietnam Era Twin Registry. Prior to the study visit, all twins completed a 3-day food record detailing their diet for the previous three days. Dietary information was analyzed using specialized nutrition software and reported intakes of various types of fish were used to derive marine omega-3 fatty acid (docosahexaenoic acid [DHA] and eicosapentaenoic acid [EPA]) intake. CFR was measured using positron emission tomography [N 13 ] ammonia with quantitation of myocardial blood flow at rest and after adenosine stress. Mixed-effect regression analysis was used to assess the association between marine omega-3 fatty acid intake and CFR both at the individual level and within twin pairs. Potential confounders included demographic characteristics, lifestyle factors (including physical activity), traditional cardiovascular disease (CVD) risk factors, use of omega-3 and multivitamin supplements, total energy intake, and other nutritional factors such as intake of cholesterol, sodium, alcohol, sugar-sweetened beverages, and saturated and monounsaturated fatty acids. Results: The twins’ mean age was 54 years (SD = 3.0) and 93.1% (241 out of 259) were white. An increase in dietary intake of marine omega-3 fatty acids of 1 g/d was associated with a 7.6% higher CFR (95% CI: 0.6, 15.2) after adjustment for potential confounders ( P = 0.033). This association also persisted within twin pairs: a 1 g/d within-pair difference in dietary intake of marine omega-3 fatty acids was associated with a 16.3% higher CFR in the twin with the greater dietary intake of marine omega-3 fatty acids than in the co-twin with the lower dietary intake ( P = 0.020). These associations did not differ by zygosity. Conclusions: Dietary intake of marine omega-3 fatty acids is directly associated with CFR, a measure of coronary microvascular function, independent of traditional CVD risk factors and shared familial and genetic factors. Our study suggests a potential novel mechanism for the protective effects of dietary marine omega-3 fatty acids on the cardiovascular system and supports the benefit of consuming marine omega-3 fatty acids to promote cardiovascular health.

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

Omega-3 Levels and Nicotine Dependence: A Cross-Sectional Study and Clinical Trial

2015 ◽  
Vol 22 (3) ◽  
pp. 153-162 ◽  
Author(s):  
Juçara X. Zaparoli ◽  
Eduardo K. Sugawara ◽  
Altay A.L. de Souza ◽  
Sérgio Tufik ◽  
José Carlos F. Galduróz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Nicotine Dependence ◽  
Cross Sectional Study ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Double Blind ◽  
Cross Sectional ◽  
Omega 3 Fatty Acid

Background: High oxidative stress, which is caused by smoking, can alter omega-3 fatty acid concentrations. Since omega-3 fatty acids play a role in dopaminergic neurotransmission related to dependence, it is important to understand their effects on nicotine dependence. Methods: This research comprised 2 studies. The first one consisted of a cross-sectional evaluation, in which the levels of the most important omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were compared between smokers and non-smokers in a sample of 171 individuals; of them, 120 were smokers and 51 were non-smokers. The other study was a clinical, double-blind, randomized, placebo controlled, in which 63 smokers received daily treatment with capsules of fish oil (a source of omega-3/3 g/day) or mineral oil (used as placebo, also 3 g/day), taken 3 times a day for 90 days. Each fish oil capsules contained approximately 210.99 mg EPA and 129.84 mg of DHA. The outcome was evaluated by means of psychometric and biological measures as well as self-reports of tobacco use. The evaluations were carried out at the beginning of treatment and once a month thereafter (total of 4 times). Outcomes: The omega-3 fatty acid lipid profile showed that smokers present lower concentrations of DHA. After treatment, the omega-3 group showed a significant reduction in their levels of dependence. Interpretation: Smokers showed lower peripheral levels of omega-3, and treatment with the most important omega-3 fatty acids brought about a reduction in nicotine dependence.

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