scholarly journals Nutritional Intervention as an Essential Part of Multiple Sclerosis Treatment?

2018 ◽  
pp. 521-533 ◽  
Author(s):  
A. PENESOVÁ ◽  
Z. DEAN ◽  
B. KOLLÁR ◽  
A. HAVRANOVÁ ◽  
R. IMRICH ◽  
...  
Keyword(s):  
Multiple Sclerosis ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Intervention ◽  
Dietary Habits ◽  
Clinical Status ◽  
Saturated Fat ◽  
Well Being ◽  
Omega 3 ◽  
Inflammatory Status

Multiple sclerosis (MS) is a chronic inflammatory and demyelinating disease of the central nervous system. In addition to the genetic, epigenetic and immunological components, various other factors, e.g. unhealthy dietary habits, play a role in the MS pathogenesis. Dietary intervention is a highly appealing approach, as it presents a simple and relatively low risk method to potentially improve outcomes in patients with brain disorders in order to achieve remission and improvement of clinical status, well-being and life expectancy of patients with MS. The importance of saturated fat intake restriction for the clinical status improvement of MS patients was pointed for the first time in 1950s. Recently, decreased risk of first clinical diagnosis of CNS demyelination associated with higher intake of omega-3 polyunsaturated fatty acids particularly originating from fish was reported. Only few clinical trials have been performed to address the question of the role of dietary intervention, such is e.g. low saturated fat diet in MS treatment. This review summarizes current knowledge about the effect of different dietary approaches (diets low in saturated fat and dietary supplements such as fish oil, lipoic acid, omega-3 polyunsaturated fatty acids, seeds oils, high fiber diet, vitamin D, etc.) on neurological signs, patient’s well-being, physical and inflammatory status. So far the results are not conclusive, therefore much more research is needed to confirm and to understand the effectiveness of these dietary interventions in the long term and well defined studies.

scholarly journals Associations of Erythrocyte Polyunsaturated Fatty Acids with Inflammation and Quality of Life in Post-Menopausal Women with Obesity Completing a Pilot Dietary Intervention

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1589
Author(s):  
Kylie M. Johnson ◽  
Kellie R. Weinhold ◽  
Rebecca Andridge ◽  
Kristen Arnold ◽  
Panchita P. Chu ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Intervention ◽  
Short Form ◽  
Omega 3 ◽  
Markers Of Inflammation ◽  
Menopausal Women ◽  
Post Menopausal

Study objectives were to determine if erythrocyte omega-3 polyunsaturated fatty acids (n-3 PUFAs) increased in women participating in a dietary intervention that reduced inflammation and body weight and examine PUFA associations with markers of inflammation and quality of life (QOL). An experimental pre-post test, single group design was used. Fifteen post-menopausal women with obesity were enrolled in a 12-week pilot intervention focusing on lowering added sugars and increasing fiber and fish rich in n-3 PUFAs. Measurements included fasting blood samples, anthropometric, lifestyle and dietary data collected at baseline, end of intervention (Week 12) and follow-up (Week 24). Primary outcomes were change in erythrocyte PUFAs and associations between erythrocyte PUFAs, QOL (Short Form 12), and inflammatory markers (interleukin-6, tumor necrosis factor-α-receptor 2, and high sensitivity C-reactive protein (CRP)). Fourteen women completed all intervention visits. Mean erythrocyte docosahexaenoic acid and arachidonic acid (AA) increased at Week 12 and Week 24 (p < 0.001 for both), while eicosapentaenoic acid increased at Week 24 (p < 0.01). After adjustment for percent weight change, week 12 QOL related to physical function was significantly associated with erythrocyte linoleic acid (p < 0.05) and trended toward significant association with EPA (p = 0.051); week 24 CRP was directly associated with erythrocyte AA (p < 0.05). Erythrocyte n-3 PUFAs were not associated with inflammation.

scholarly journals How does the food in the first 1000 days affect infant and toddler brain development?

2020 ◽  
Vol 10 (10) ◽  
pp. 419
Author(s):  
Ksenia Varakina-Mitrail ◽  
Yuliya Berezovskaya ◽  
Viktoriya Nechaeva ◽  
Irina Kholodova
Keyword(s):  
Fatty Acids ◽  
Cognitive Development ◽  
Polyunsaturated Fatty Acids ◽  
Experimental Studies ◽  
Well Being ◽  
Adopted Children ◽  
Adult Health ◽  
Omega 3 ◽  
Balanced Diet ◽  
Quasi Experimental

Today, hundreds of millions of children under the age of 5 fall short of their development potential. Advances in neuroscience have confirmed that adult health and well-being are based on the developmental conditions and opportunities they had in early childhood, from conception to 24 months (first 1000 days) and then to the age of 5 (second 1000 days). Young children, who eat a healthy balanced diet, who are treated with care and attention, and who have more opportunities to learn, have a better chance to thrive. Data from a survey of adopted children, as well as experimental and quasi-experimental studies, showed that prevention of stunting is most effective during the first 1000 days and developmental delays in both the first and second 1000 days. External factors affect cognitive development significantly less after this period, and the older a person becomes, the less effective educational programs are, and the longer it takes to learn a new skill. In this regard, it is necessary to identify the degree of influence of nutrient components, such as polyunsaturated fatty acids and lutein, on the cognitive development of the child in the first year of life, as it determines the intellectual potential of the person throughout life. The goal of this review is to review the existing literature to find out how certain food components (polyunsaturated fatty acids and lutein) affect infant and toddler brain development.Keywords: omega-3, omega-6, polyunsaturated fatty acids, lutein, cognitive development

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

scholarly journals Dietary and Pharmacological Fatty Acids and Cardiovascular Health

2019 ◽  
Vol 105 (4) ◽  
pp. 1030-1045 ◽  
Author(s):  
Huaizhu Wu ◽  
Lu Xu ◽  
Christie M Ballantyne
Keyword(s):  
Fatty Acids ◽  
Clinical Trials ◽  
Polyunsaturated Fatty Acids ◽  
Cardiovascular Health ◽  
Evidence Synthesis ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Dietary Fatty Acids ◽  
Atherosclerotic Cardiovascular Disease ◽  
Omega 3

Abstract Context The effects of dietary intake of different fatty acids and pharmacological use of fatty acids, specifically long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs), on cardiovascular health and atherosclerotic cardiovascular disease (ASCVD) prevention have been examined in a large number of observational studies and clinical trials. This review summarizes recent data and discusses potential mechanisms. Evidence acquisition The review is based on the authors’ knowledge of the field supplemented by a PubMed search using the terms seafood, fish oil, saturated fatty acids, omega-3 fatty acids, eicosapentaenoic acid, docosahexaenoic acid, polyunsaturated fatty acids, monounsaturated fatty acids, and ASCVD. Evidence synthesis We mainly discuss the recent clinical trials that examine the effects of different types of dietary fatty acids and pharmacological use of n-3 PUFA products on ASCVD prevention and the potential mechanisms. Conclusions While replacement of dietary saturated fat with unsaturated fat, polyunsaturated fat in particular, or intake of LC n-3 PUFA–rich seafood has generally shown benefit for ASCVD prevention and is recommended for cardiovascular benefits, data on effects of n-3 PUFA products on ASCVD health are inconsistent. However, recent clinical trials support benefits of prescription EPA in ASCVD prevention. n-3 PUFAs may contribute to ASCVD prevention through multiple mechanisms, including lowering plasma triglyceride levels, anti-inflammatory effects, antithrombotic effects, and effects on endothelial function.

scholarly journals The Effects of Specific Omega-3 and Omega-6 Polyunsaturated Fatty Acids and Antioxidant Vitamins on Gait and Functional Capacity Parameters in Patients with Relapsing-Remitting Multiple Sclerosis

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3661
Author(s):  
Panayiotis Aristotelous ◽  
Manos Stefanakis ◽  
Marios Pantzaris ◽  
Constantinos S. Pattichis ◽  
Philip C. Calder ◽  
...  
Keyword(s):  
Multiple Sclerosis ◽  
Fatty Acids ◽  
Placebo Group ◽  
Polyunsaturated Fatty Acids ◽  
Functional Capacity ◽  
Antioxidant Vitamins ◽  
Omega 3 ◽  
Gait Parameters ◽  
Relapsing Remitting ◽  
Omega 6

Patients with multiple sclerosis (MS) are characterized by, among other symptoms, impaired functional capacity and walking difficulties. Polyunsaturated fatty acids (PUFAs) have been found to improve MS patients’ clinical outcomes; however, their effect on other parameters associated with daily living activities need further investigation. The current study aimed to examine the effect of a 24-month supplementation with a cocktail dietary supplement formula, the NeuroaspisTM PLP10, containing specific omega-3 and omega-6 PUFAs and specific antioxidant vitamins on gait and functional capacity parameters of patients with MS. Fifty-one relapsing-remitting MS (RRMS) patients with low disability scores (age: 38.4 ± 7.1 years; 30 female) were randomized 1:1 to receive either a 20 mL daily dose of the dietary formula containing a mixture of omega-3 and omega-6 PUFAs (12,150 mg), vitamin A (0.6 mg), vitamin E (22 mg), and γ-tocopherol (760 mg), the OMEGA group (n = 27; age: 39 ± 8.3 years), or 20 mL placebo containing virgin olive oil, the placebo group (n = 24; age: 37.8 ± 5.3 years). The mean ± SD (standard deviation) Expanded Disability Status Scale (EDSS) score for the placebo group was 2.36 and for the OMEGA group 2.22. All enrolled patients in the study were on Interferon-b treatment. Spatiotemporal gait parameters and gait deviation index (GDI) were assessed using a motion capture system. Functional capacity was examined using various functional tests such as the six-minute walk test (6MWT), two sit-to-stand tests (STS-5 and STS-60), and the Timed Up and Go test (TUG). Isometric handgrip strength was assessed by a dynamometer. Leg strength was assessed using an isokinetic dynamometer. All assessments were performed at baseline and at 12 and 24 months of supplementation. A total of 36 patients completed the study (18 from each group). Six patients from the placebo group and 9 patients from the OMEGA group dropped out from the study or were lost to follow-up. The dietary supplement significantly improved the single support time and the step and stride time (p < 0.05), both spatiotemporal gait parameters. In addition, while GDI of the placebo group decreased by about 10% at 24 months, it increased by about 4% in the OMEGA group (p < 0.05). Moreover, performance in the STS-60 test improved in the OMEGA group (p < 0.05) and there was a tendency for improvement in the 6MWT and TUG tests. Long-term supplementation with high dosages of omega-3 and omega-6 PUFAs (compared to previous published clinical studies using PUFAs) and specific antioxidant vitamins improved some functional capacity and gait parameters in RRMS patients.

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

scholarly journals Omega-3 Polyunsaturated Fatty Acids in Critical Illness: Anti-Inflammatory, Proresolving, or Both?

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Alessio Molfino ◽  
Maria Ida Amabile ◽  
Massimo Monti ◽  
Maurizio Muscaritoli
Keyword(s):  
Fatty Acids ◽  
Critical Illness ◽  
Polyunsaturated Fatty Acids ◽  
Cell Types ◽  
Omega 3 ◽  
Resolution Of Inflammation ◽  
Inflammatory Conditions ◽  
Inflammatory Status ◽  
Omega 6 ◽  
Anti Inflammatory

Prognosis and outcomes of critically ill patients are strictly related with inflammatory status. Inflammation involves a multitude of interactions between different cell types and chemical mediators. Omega-3 polyunsaturated fatty acids (PUFAs), mainly represented by eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are able to inhibit different pathways including leukocyte chemotaxis, adhesion molecule expression and interactions, and production of inflammatory cytokines, through the action of specialized proresolving mediators (SPMs). SPMs from omega-6 fatty acids, such as lipoxins, and from omega-3 fatty acids such as resolvins, protectins, and maresins, act in reducing/resolving the inflammatory process in critical diseases, stimulating the phases of resolution of inflammation. In this light, the resolution of inflammation is nowadays considered as an active process, instead of a passive process. In critical illness, SPMs regulate the excessive posttrauma inflammatory response, protecting organs from damage. This review focuses on the role of omega-3 PUFAs as pharma nutrition agents in acute inflammatory conditions, highlighting their effects as anti-inflammatory or proresolving agents.

scholarly journals Omega-3 Long-Chain Polyunsaturated Fatty Acids Intake in Children with Attention Deficit and Hyperactivity Disorder

2019 ◽  
Vol 9 (5) ◽  
pp. 120 ◽  
Author(s):  
Milagros Fuentes-Albero ◽  
María Isabel Martínez-Martínez ◽  
Omar Cauli
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Attention Deficit ◽  
Dietary Intervention ◽  
Control Group ◽  
Omega 3 ◽  
Children With Adhd ◽  
Public Health Agencies ◽  
Lean Fish ◽  
Long Chain

Omega-3 long-chain polyunsaturated fatty acids (LC-PUFA) play a central role in neuronal growth and in the development of the human brain, and a deficiency of these substances has been reported in children with attention deficit hyperactive disorder (ADHD). In this regard, supplementation with omega-3 polyunsaturated fatty acids is used as adjuvant therapy in ADHD. Seafood, particularly fish, and some types of nuts are the main dietary sources of such fatty acids in the Spanish diet. In order to assess the effect of the intake of common foods containing high amounts of omega-3 polyunsaturated fatty acids, a food frequency questionnaire was administered to parents of children with ADHD (N = 48) and to parents of normally developing children (control group) (N = 87), and the intake of dietary omega-3 LC-PUFA, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), was estimated. Children with ADHD consumed fatty fish, lean fish, mollusks, crustaceans, and chicken eggs significantly less often (p < 0.05) than children in the control group. The estimated daily omega-3 LC-PUFA intake (EPA + DHA) was significantly below that recommended by the public health agencies in both groups, and was significantly lower in children with ADHD (p < 0.05, Cohen’s d = 0.45) compared to normally developing children. Dietary intervention to increase the consumption of fish and seafood is strongly advised and it is especially warranted in children with ADHD, since it could contribute to improve the symptoms of ADHD.

scholarly journals Fighting Fat With Fat: n-3 Polyunsaturated Fatty Acids and Adipose Deposition in Broiler Chickens

2021 ◽  
Vol 12 ◽  
Author(s):  
Minjeong Kim ◽  
Brynn H. Voy
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Broiler Chickens ◽  
Well Being ◽  
Tissue Growth ◽  
Acid Oxidation ◽  
Omega 3 ◽  
Fat Accretion

Modern broiler chickens are incredibly efficient, but they accumulate more adipose tissue than is physiologically necessary due to inadvertent consequences of selection for rapid growth. Accumulation of excess adipose tissue wastes feed in birds raised for market, and it compromises well-being in broiler-breeders. Studies driven by the obesity epidemic in humans demonstrate that the fatty acid profile of the diet influences adipose tissue growth and metabolism in ways that can be manipulated to reduce fat accretion. Omega-3 polyunsaturated fatty acids (n-3 PUFA) can inhibit adipocyte differentiation, induce fatty acid oxidation, and enhance energy expenditure, all of which can counteract the accretion of excess adipose tissue. This mini-review summarizes efforts to counteract the tendency for fat accretion in broilers by enriching the diet in n-3 PUFA.

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