Effects of Maternal Supplementation With Omega-3 Precursors on Human Milk Composition

Background: Long-chain polyunsaturated fatty acids (LC-PUFAs) are important for newborn neurosensory development. Supplementation of breastfeeding mothers’ diets with omega-3 PUFAs, such as alpha-linolenic acid (ALA), may increase their concentration in human milk. Research aim: This study aimed to assess human milk composition after 15-day supplementation regimens containing either omega-3 PUFAs or olive oil, which does not provide ALA. Methods: A multicenter factorial randomized trial was conducted with four groups of breastfeeding women, with each group containing 19 to 22 women. After a 15-day ALA washout period, three groups received supplementation with omega-3 precursors for 15 days: an enriched margarine (M), a rapeseed oil (R), and a margarine and rapeseed oil (MR). The fourth was unexposed to omega-3 precursors (olive oil control diet, O). After 15 days, blind determination of human milk fatty acid (FA) composition was assessed by gas chromatography, and the FA composition was compared among groups using variance analyses. Results: Alpha-linolenic acid content, expressed as the mean (standard deviation) total human milk FA percentage, was significantly higher after diet supplementation with omega-3 PUFAs, with values of 2.2% (0.7%) (MR), 1.3% (0.5%) (R), 1.1% (0.4%) (M), and 0.8% (0.3%) (O at D30) ( p < .003 for each comparison). The lowest LA–ALA ratio (5.5) was found in the MR group ( p < .001). Docosahexaenoic acid and trans FA concentrations did not differ among groups. Conclusion: In lactating women, omega-3 supplementation via the combination of enriched margarine and rapeseed oil increased the ALA content of human milk and generated the most favorable LA–ALA ratio for LC-PUFA synthesis.

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THE EFFECT OF DIET CONTAINING HIGH ALPHA-LINOLENIC ACID ON OMEGA-3 FATTY ACIDS AND HEALTH STATUS OF THE HEART IN BROILERS

Buletin Peternakan ◽

10.21059/buletinpeternak.v41i1.12727 ◽

2017 ◽

Vol 41 (1) ◽

pp. 48 ◽

Cited By ~ 3

Author(s):

Lilik Retna Kartikasari ◽

Robert Hughes ◽

Mark Geier ◽

Robert Gibson

Keyword(s):

Fatty Acids ◽

Health Status ◽

Linolenic Acid ◽

Control Diet ◽

Growth Period ◽

Dietary Treatment ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Total N ◽

Significant Difference

The objectives of the study were to examine the effect of diet high in alpha-linolenic acid (ALA) on omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) and the health status of the heart. Diets were based on a commercial starter diet, with a low level of fat. The experimental diets contained two levels of ALA (2.23 and 19.37%), with the total fat content was approximately 5%. Pure or blended vegetable oils were included at a level of 2.8% in order to produce diets with the desired levels of linoleic acid (LA) and ALA. The ratio of LA to ALA of the diets was 9.75:1 for control diet and 1.37:1 for high ALA diet. Each diet was provided ad libitum for the duration of the 28-d growth period. At 28 days of age, six selected birds from each pen (12 birds per group) were weighed individually and hearts were collected for analysis. A ratio of right ventricle mass (RV) to total ventricle mass (TV) was used to indicate the health status of the heart. Results showed that dietary treatment increased the level of ALA from 0.1% (control diet) to 0.5% (P<0.01). Increasing levels of dietary ALA raised the level of n-3 LCPUFA and total n-3 in heart tissues by 4-5-fold. There was no significant difference observed in the level of heart LA, arachidonic acid (AA) and total n-6. The increased levels of dietary ALA did not cause changes in the ratio of RV to total TV. In conclusion, it appears clear that based on our data, increasing ALA content in the diet of chickens could potentially be beneficial for the health of the birds; however, further work is necessary.

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Eicosapentaenoic Acid Is Associated with Decreased Incidence of Alzheimer’s Dementia in the Oldest Old

Nutrients ◽

10.3390/nu13020461 ◽

2021 ◽

Vol 13 (2) ◽

pp. 461

Author(s):

Debora Melo van Lent ◽

Sarah Egert ◽

Steffen Wolfsgruber ◽

Luca Kleineidam ◽

Leonie Weinhold ◽

...

Keyword(s):

Fatty Acids ◽

Eicosapentaenoic Acid ◽

Linolenic Acid ◽

Oldest Old ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Multicenter Cohort Study ◽

Cognitive Health ◽

Apoe Ε4 ◽

Serum Phospholipids

Background. Omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs) may have different effects on cognitive health due to their anti- or pro-inflammatory properties. Methods. We aimed to prospectively examine the relationships between n-3 and n-6 PUFA contents in serum phospholipids with incident all-cause dementia and Alzheimer’s disease dementia (AD). We included 1264 non-demented participants aged 84 ± 3 years from the German Study on Ageing, Cognition, and Dementia in Primary Care Patients (AgeCoDe) multicenter-cohort study. We investigated whether fatty acid concentrations in serum phospholipids, especially eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), alpha-linolenic acid (ALA), linoleic acid (LA), dihomo-γ-linolenic acid (DGLA), and arachidonic acid (AA), were associated with risk of incident all-cause dementia and AD. Results. During the follow-up window of seven years, 233 participants developed dementia. Higher concentrations of EPA were associated with a lower incidence of AD (hazard ratio (HR) 0.76 (95% CI 0.63; 0.93)). We also observed that higher concentrations of EPA were associated with a decreased risk for all-cause dementia (HR 0.76 (95% CI 0.61; 0.94)) and AD (HR 0.66 (95% CI 0.51; 0.85)) among apolipoprotein E ε4 (APOE ε4) non-carriers but not among APOE ε4 carriers. No other fatty acids were significantly associated with AD or dementia. Conclusions. Higher concentrations of EPA were associated with a lower risk of incident AD. This further supports a beneficial role of n-3 PUFAs for cognitive health in old age.

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Human Milk Composition and Dietary Intakes of Breastfeeding Women of Different Ethnicity from the Manawatu-Wanganui Region of New Zealand

Nutrients ◽

10.3390/nu10091231 ◽

2018 ◽

Vol 10 (9) ◽

pp. 1231 ◽

Cited By ~ 21

Author(s):

Christine Butts ◽

Duncan Hedderley ◽

Thanuja Herath ◽

Gunaranjan Paturi ◽

Sarah Glyn-Jones ◽

...

Keyword(s):

Fatty Acids ◽

New Zealand ◽

Breast Milk ◽

Human Milk ◽

Milk Composition ◽

Pacific Island ◽

Dietary Intakes ◽

Omega 3 ◽

Food Diary ◽

Milk Samples

Human milk is nutrient rich, complex in its composition, and is key to a baby’s health through its role in nutrition, gastrointestinal tract and immune development. Seventy-eight mothers (19–42 years of age) of Asian, Māori, Pacific Island, or of European ethnicity living in Manawatu-Wanganui, New Zealand (NZ) completed the study. The women provided three breast milk samples over a one-week period (6–8 weeks postpartum), completed a three-day food diary and provided information regarding their pregnancy and lactation experiences. The breast milk samples were analyzed for protein, fat, fatty acid profile, ash, selected minerals (calcium, magnesium, selenium, zinc), and carbohydrates. Breast milk nutrient profiles showed no significant differences between the mothers of different ethnicities in their macronutrient (protein, fat, carbohydrate, and moisture) content. The breast milk of Asian mothers contained significantly higher levels of polyunsaturated fatty acids (PUFAs), omega-3 (n-3) and omega-6 (n-6) fatty acids, docosahexaenoic acid (DHA), and linoleic acids. Arachidonic acid was significantly lower in the breast milk of Māori and Pacific Island women. Dietary intakes of protein, total energy, saturated and polyunsaturated fat, calcium, phosphorus, zinc, iodine, vitamin A equivalents, and folate differed between the ethnic groups, as well as the number of serves of dairy foods, chicken, and legumes. No strong correlations between dietary nutrients and breast milk components were found.

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The nutraceutical potential of omega-3 alpha-linolenic acid in reducing the consequences of stroke

Biochimie ◽

10.1016/j.biochi.2015.06.005 ◽

2016 ◽

Vol 120 ◽

pp. 49-55 ◽

Cited By ~ 21

Author(s):

Nicolas Blondeau

Keyword(s):

Linolenic Acid ◽

Omega 3 ◽

Alpha Linolenic Acid

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Cardiac Arrhythmia Prevention in Ischemia and Reperfusion by Low-Dose Dietary Fish Oil Supplementation in Rats

Journal of Nutrition ◽

10.1093/jn/nxaa256 ◽

2020 ◽

Vol 150 (12) ◽

pp. 3086-3093 ◽

Cited By ~ 1

Author(s):

Michael J Macartney ◽

Gregory E Peoples ◽

Peter L McLennan

Keyword(s):

Fatty Acids ◽

Heart Rate ◽

Clinical Trials ◽

Fish Oil ◽

Olive Oil ◽

Low Dose ◽

Control Diet ◽

Ischemia And Reperfusion ◽

Omega 3 ◽

Sprague Dawley

ABSTRACT Background Supplementing animal diets with fish oil increases myocardial omega-3 polyunsaturated fatty acids [ω-3 (n–3) PUFA], lowers heart rate, and prevents malignant cardiac arrhythmias. In contrast to epidemiological reports, results of some human clinical trials and of unphysiologically high doses employed in animal studies call into question the application of dietary ω-3 PUFA for cardioprotection. Objective This study tested the hypothesis that low ω-3 PUFA dietary thresholds for myocardial incorporation in rats, equivalent in dose to what humans derive from eating fish, can reduce heart rate and arrhythmia vulnerability. Methods Male Sprague-Dawley rats (12–15 wk old) were fed isoenergetic diets containing 10% fat for 4–5 wk. The control diet (CON) contained 5.5% beef tallow, 2.5% sunflower seed oil, and 2% olive oil. Fish oil diets contained high-DHA tuna oil, exchanged for olive oil: 0.31% [fish oil group 1 (FO1)] (human equivalent EPA + DHA 570 mg/d); 1.25% [fish oil group 2 (FO2)] (equivalent EPA + DHA 2.3 g/d). Anaesthetized rats (pentobarbital, 60 mg/kg intraperitoneally) were subjected in vivo to 15-min cardiac ischemia by left coronary artery occlusion and then reperfusion, with arrhythmias detected by electrocardiogram. Results Fish oil dose dependently modulated myocardial membrane fatty acids (DHA mean ± SEM: CON, 5.0 ± 0.2%; FO1, 13.1 ± 0.9%; FO2, 18.3 ± 0.4%; n = 4–5; P-trend < 0.001 ANOVA); resting heart rate (CON, 453 ± 6; FO1, 432 ± 4; FO2, 422 ± 5 bpm; n = 15–18; P-trend < 0.001); reduced ventricular fibrillation (VF) (CON, 89%; FO1, 60%; P = 0.052; FO2, 50%; n = 15–18; P = 0.013 chi square); and total arrhythmia severity (arrhythmia score: CON, 6.1 ± 0.4; FO1, 4.6 ± 0.5; FO2, 3.1 ± 0.7; n = 15–18; P-trend < 0.01) during ischemia and reperfusion (VF: Con, 86%; FO1, 22% P = 0.011; FO2, 8% P = 0.001; n = 7–12); (arrhythmia score: CON, 4.6 ± 0.3; FO1, 3.1 ± 0.3; FO2, 1.3 ± 0.3; n = 7–12; P-trend < 0.001). Conclusions Ventricular arrhythmias were prevented and heart rate was slowed by lower ω-3 PUFA intake in rats than previously reported, equivalent to human fish consumption and associated with increased myocardial DHA. The efficacy of low-dose fish oil demonstrates biological plausibility for nutritional ω-3 fatty acid–mediated cardioprotection and suggests that effectiveness in human clinical trials may be obscured by failure to exclude fish eaters.

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Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Czech Journal of Food Sciences ◽

10.17221/405/2013-cjfs ◽

2014 ◽

Vol 32 (No. 5) ◽

pp. 493-502 ◽

Cited By ~ 5

Author(s):

S. Sampels ◽

T. Zajíc ◽

J. Mráz

Keyword(s):

Fatty Acids ◽

Rapeseed Oil ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Fa Composition ◽

Carp Cyprinus Carpio ◽

Fat Uptake ◽

Pan Frying ◽

Frying Fat

We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SFA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best.  

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Milk production and milk composition of dairy cows fed Lac100® or whole flaxseed

Canadian Journal of Animal Science ◽

10.4141/a04-088 ◽

2005 ◽

Vol 85 (3) ◽

pp. 413-416 ◽

Cited By ~ 5

Author(s):

F. B. Cavalieri ◽

G. T. Santos ◽

M. Matsushita ◽

H. V. Petit ◽

L. P. Rigolon ◽

...

Keyword(s):

Fatty Acids ◽

Linoleic Acid ◽

Soybean Oil ◽

Dairy Cows ◽

Key Words ◽

Linolenic Acid ◽

Milk Production ◽

Milk Composition ◽

Alpha Linolenic Acid ◽

Calcium Salts

Cows were fed whole flaxseed or calcium salts of soybean oil as a fat source. Cows fed flaxseed had lower (P < 0.01) milk yield and higher (P < 0.01) percentages of fat and protein than cows fed calcium salts. Feeding whole flaxseed and calcium salts of soybean oil increased, respectively, the concentrations of alpha-linolenic acid and conjugated linoleic acid in milk. Key words: Flaxseed, fatty acids, fat supplement

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