Adherence to the Mediterranean Diet Improves Fatty Acids Profile in Pediatric Patients with Idiopathic Nephrotic Syndrome

The fatty acid profiles of patients with idiopathic nephrotic syndrome (INS) are different from that of healthy controls, even during remission, revealing an increase of the pro-inflammatory omega 6 series. It is still unknown whether the concomitance of nephrotic syndrome affects the potential positive effects of the Mediterranean diet on the levels of omega 3 and 6 fatty acids. We performed a cross-sectional study to evaluate the association between the adherence to the Mediterranean diet and fatty acid profile in 54 children with INS. The dietary habits were assessed through the validated Kidmed questionnaire. Patients with higher adherence had lower levels of linoleic acid and total omega-6. Moreover, a negative correlation between proteinuria and the anti-inflammatory omega-3 series was found. In conclusion, patients with INS with proteinuria and low adherence to the Mediterranean diet have an imbalance in the omega-6/omega-3 ratio that may benefit from following the Mediterranean diet.

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Mediterranean Diet and Osteoarticular Diseases

Current Nutrition & Food Science ◽

10.2174/1386207322666191203103530 ◽

2020 ◽

Vol 16 (3) ◽

pp. 242-250

Author(s):

Eliana R. Sanpaolo ◽

Addolorata Corrado ◽

Francesco P. Cantatore

Keyword(s):

Fatty Acids ◽

Mediterranean Diet ◽

Inflammatory Cytokines ◽

Omega 3 ◽

Beneficial Effects ◽

Omega 6 ◽

The Mediterranean ◽

Anti Inflammatory ◽

Positive Effect ◽

Pro Inflammatory Cytokines

Background: Besides the well-known positive effect on the reduction of the risk of cardiovascular diseases, in the latest decades growing evidence has accumulated on the beneficial effects of MD on various aspects of health outcomes. Nevertheless, data concerning the existence of a direct positive effect of MD, irrespective of its beneficial effect on body weight, in osteo-articular diseases, are still controversial. In osteo-articular diseases, a pro-inflammatory environment is highlighted, with an increased systemic levels of pro-inflammatory cytokines. Objective: Our objective is to investigate the effects of adherence to the Mediterranean diet and osteo-articular diseases. Conclusion: Many foods included in MD, have anti-inflammatory properties, due to the presence of nutrients, such as polyunsaturated (PUFA) and monounsaturated (MUFA) fats. The two types of polyunsaturated fatty acids, omega-3 and omega-6, have opposing effects on the inflammatory process. Omega-6 stimulates the production of pro-inflammatory cytokines, while omega-3 fatty acids exert anti-inflammatory effects, including significant reductions in the release of pro-inflammatory cytokines. Some studies have shown that the dietary pattern of MD consumption has an important role in the prevention and development of inflammatory arthritis. Nevertheless, the possible influence of MD on chronic osteo-articular diseases is very limited, this review updates the main experimental and clinical evidences concerning the potential beneficial effects of the Mediterranean Diet on the most diffuse osteo-articular chronic and degenerative joint disease.

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The effects of the Mediterranean Diet on Chronic Diseases: Cardiovascular Diseases, Oxidative Stress, Dyslipidemia, Diabetes Mellitus, Blood Pressure, Cancer, Neurodegenerative Disease and Obesity

Journal of Applied and Advanced Research ◽

10.21839/jaar.2017.v2i6.122 ◽

2017 ◽

Vol 2 (6) ◽

pp. 333 ◽

Cited By ~ 1

Author(s):

Abdelhay Benyaich

Keyword(s):

Oxidative Stress ◽

Diabetes Mellitus ◽

Fatty Acids ◽

Fatty Acid ◽

Chronic Diseases ◽

Mediterranean Diet ◽

Dietary Habits ◽

The Mediterranean ◽

Fish And Shellfish ◽

The Relationship

Poor dietary habits lead to the emergence of chronic diseases such as coronary heart disease, stroke, hypertension, diabetes mellitus, dyslipidemia, cancer, dementia, obesity and oxidative stress involved through the aggression of cells by free radicals, Knowing that these diseases cause a global burden both individually and economically, Several studies focus on the relationship between diet and chronic disease. Studies suggest that the Mediterranean diet, (MD) traditional eating habits and lifestyle specific to the Mediterranean region, reduce the incidence of chronic diseases and improve longevity. The MD is known to be one of the healthiest diets, this diet is based on herbs, spices, vegetables, fruits, olive oils, cereals (preferably whole grains), legumes and nuts, fish and shellfish, white meat, so the main source of dietary fat from MD is olive oil. Moderate consumption of eggs and dairy products, and reduced consumption of red meats, processed meats and foods rich in sugars and fats. MD has a beneficial fatty acid profile with a higher content of monounsaturated fatty acids (MSFA) and a higher MSFA / saturated fatty acid (SFA) ratio than non-Mediterranean diets. High consumption of dietary fiber. a low glycemic index, anti-inflammatory effects, and antioxidant compounds, can work together to produce favorable effects on health status. MD is rich in vitamins and minerals, such as: vitamin B (B1, B2, niacin, B6, folate and B12) and antioxidant vitamins (vitamins E and C), and polyphenol, flavonoids, phytosterols, n-fatty acids 3 (alpha linoleic acid), resveratrol, quercetin, oleic acid, carotenoids and lutein. The purpose of this review is to provide an update on the current state of science regarding the relationship between the traditional Mediterranean diet and lifestyle related chronic diseases, and discuss the mechanisms involved and opportunities. in this area of research, to clarify and increase the confidence of the role of nutrition in the etiology of chronic diseases.

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The highly unsaturated fatty acids: physiological role and clinical possibilities

Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie ◽

10.4102/satnt.v25i4.169 ◽

2006 ◽

Vol 25 (4) ◽

pp. 266-283

Author(s):

M. Haag ◽

M. Coetzee

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Cell Membrane ◽

Unsaturated Fatty Acids ◽

Physiological Role ◽

Dietary Lipids ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Positive Effects ◽

Omega 6

Fatty acids play a very important role in human physiology. Except for the fact that fatty acids in stored triglycerides can be used for energy production, fatty acids from dietary lipids are transported in plasma and built into various cellular structures. The fatty acid profile of cell membrane phospholipids plays a determining role in the cell membrane in that it influences fluidity, receptor function and the type of eicosanoids that can be synthesised from it. Fatty acids also have highly differentiated inputs in cellular transduction mechanisms and regulation of gene transcription. In this, the steric conformation plays a large role: the straight-chain saturated and trans-fatty acids, when compared with the unsaturated fatty acids with progressively more bent chains, lead to a variety of mechanisms that have less positive effects on our health. In this regard, the two most important families of polyunsaturated fatty acids, the so-called omega-3 and omega-6 fatty acids, also lead to different effects. Changes in the pattern of dietary fatty acid intake through the ages have lead to an increased intake of saturated, trans- and omega-6 fatty acids relative to omega-3 fatty acids. Clinical trials during the past twenty years have shown that dietary supplementation with omega-3 fatty acids can lead to an improvement of the symptoms of certain lifestyleassociated disorders. Atherosclerosis, obesity, type 2 diabetes mellitus, depression, schizophrenia, Alzheimer’s disease, attention deficit hyperactivity disorder in young children, certain types of cancer, osteoporosis in the elderly and some dermatological disorders are amongst the conditions that can be addressed in this manner.

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EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

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The Fatty Acid Profile in Patients with Newly Diagnosed Diabetes: Why It Could Be Unsuspected

International Journal of Pediatrics ◽

10.1155/2017/6424186 ◽

2017 ◽

Vol 2017 ◽

pp. 1-5 ◽

Cited By ~ 3

Author(s):

C. Castro-Correia ◽

S. Sousa ◽

S. Norberto ◽

C. Matos ◽

V. F. Domingues ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Control Group ◽

Healthy Children ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Diabetes Group ◽

Diabetic Children ◽

Omega 6 ◽

Diagnosed Diabetes

Context. Several studies have shown a link between proinflammatory activity and the presence or deficit of some fatty acids. Inflammation is associated with several diseases including diabetes.Objective. To characterize and compare the fatty acids profiles in children with inaugural type 1 diabetes, diabetic children (at least 1 year after diagnosis), and healthy children.Design. Plasma fatty acids profiles in children with inaugural diabetes, children with noninaugural diabetes, and controls, all of whom were prepubescent with a BMI < 85th percentile, were evaluated.Results. Omega-3 fatty acid levels were higher in recently diagnosed subjects with diabetes than in controls. The ratio of omega-6/omega-3 fatty acids was higher in the control population. Omega-6 fatty acid levels were higher in the nonrecent diabetic subjects than in the children with recently diagnosed diabetes, and the levels were higher in the nonrecent diabetes group compared to the control group.Conclusion. Our findings showed higher levels of alpha-linolenic acid, EPA, and DHA, as well as mono- and polyunsaturated fatty acids, in diabetic children. These findings reinforce the importance of precocious nutritional attention and intervention in the treatment of diabetic children.

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Effect of Dietary Enrichment with Omega 3 and 6 Fatty Acids on Blood Metabolites, Hormone Concentration and Ovarian Function in Sahiwal Heifers

Indian Journal of Animal Research ◽

10.18805/ijar.b-3939 ◽

2021 ◽

Author(s):

Sushil Kumar ◽

Sajjan Sihag ◽

Zile Singh Sihag ◽

Chandershekhar Santosh Patil ◽

Surender Singh Dhaka ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

Ovarian Function ◽

Linseed Oil ◽

Hdl Cholesterol ◽

Blood Metabolites ◽

Omega 3 ◽

Positive Effects ◽

Concentrate Mixture

Background: Supplementation of fat, especially those having unsaturated fatty acids has been proposed to carry positive effects on the reproductive organ, beside providing dietary energy to the animals. This experiment was designed to examine the effects of dietary ω-3 or ω-6 fatty acid (FA) rich oil supplementation on blood FA, metabolite and hormone concentrations; ovarian follicular growth and corpus luteum (CL) size in Sahiwal breed heifers.Methods: Eighteen heifers of 18.33±1.14 months of age and 194±4.16 kg of mean body weight were randomly assigned to 3 diets and individually fed as per ICAR (2013) diets. The diets include chopped wheat straw, green fodder and concentrate mixture containing either (i) no added PUFA rich oil but palm oil @ 3.5% (PO; n=6); (ii) 3.5% added soybean oil as ω-6 FA source (SO; n=6); or (iii) 3.5% added linseed oil as ω-3 FA source (LO; n=6).Result: SO increased (P less than 0.05) the plasma concentration of ω-6 FA while LO increased (P less than 0.05) the plasma ω-3 FA. Plasma glucose, triglyceride and non-esterified fatty acid (NEFA) concentrations was not affected due to different diets. Plasma total cholesterol and HDL-cholesterol were significantly higher (P less than 0.05) in SO and LO in comparison to PO. However, LDL-cholesterol was at par among all the treatments. Growth Hormone (GH) was not influenced due to different types of oil in heifers’ concentrate mixture. Insulin concentration increased (P less than 0.05) in LO compared to others. IGF-1 was statistically higher (P less than 0.05) in SO and LO as compared to CON, which among themselves also varied significantly. Plasma progesterone concentration at day 12 post estrous was higher (P less than 0.05) in LO. PUFA rich oil supplementation in the concentrate mixture of heifers (SO and LO) increased (P less than 0.05) the size of the ovulatory follicles as well as size of CL. It was inferred that feeding PUFA rich oil to pre-pubertal Sahiwal heifer’s results in advantageous changes in the blood metabolites, plasma hormones and ovarian functions.

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The Supportive Treatment of IgA Nephropathy and Idiopathic Nephrotic Syndrome: How Useful are Omega-3 Polyunsaturated Fatty Acids?

International Journal of Nephrology and Renovascular Disease ◽

10.2147/ijnrd.s237527 ◽

2020 ◽

Vol Volume 13 ◽

pp. 27-35 ◽

Cited By ~ 2

Author(s):

Samuel N Uwaezuoke ◽

Uzoamaka V Muoneke ◽

Ngozi R Mbanefo

Keyword(s):

Fatty Acids ◽

Nephrotic Syndrome ◽

Polyunsaturated Fatty Acids ◽

Iga Nephropathy ◽

Idiopathic Nephrotic Syndrome ◽

Supportive Treatment ◽

Omega 3

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139 Nutrigenetics/Nutrigenomics: Nutrient-gene interactions in humans and animals

Journal of Animal Science ◽

10.1093/jas/skz258.274 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 134-135

Author(s):

Artemis P Simopoulos

Keyword(s):

Cardiovascular Disease ◽

Fatty Acids ◽

Fatty Acid ◽

Genetic Variants ◽

Genetic Variant ◽

Fatty Acid Desaturase ◽

Omega 3 Fatty Acids ◽

Human Beings ◽

Omega 3 ◽

Omega 6

Abstract Human beings evolved on a diet that was balanced in the omega-6 and omega-3 essential fatty acids to which their genes were programmed to respond. Studies on gene-nutrient interactions using methods from molecular biology and genetics have clearly shown that there are genetic differences in the population, as well as differences in the frequency of genetic variations that interact with diet and influence the growth and development of humans and animals, as well as overall health and chronic disease. Nutrigenetics refers to studies on the role of genetic variants and their response to diet. For example, persons with genetic variants in the metabolism of omega-6 and omega-3 fatty acids have different levels of arachidonic acid (AA) and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) based on the type of genetic variant in the Fatty Acid Desaturase 1 (FADS1) and Fatty Acid Desaturase 2 (FADS2). At the same level of linoleic acid (LA) and alpha-linolenic acid (ALA) a person with a genetic variant that increases the activity of the FADS1 will have a higher AA in the red cell membrane phospholipids and a higher risk for obesity and cardiovascular disease. Nutrigenomics refers to how nutrients (diets) influence the expression of genes. For example, diets rich in omega-3 fatty acids, EPA and DHA decrease the expression of inflammatory genes and as a result decrease the risk of obesity and cardiovascular disease. Thus, through studies on Nutrigenetics/Nutrigenomics nutritional science stands at its “golden threshold” where personalized nutrition is the future, to improve an individual’s health.

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A Comparison of Gene Expression Changes in the Blood of Individuals Consuming Diets Supplemented with Olives, Nuts or Long-Chain Omega-3 Fatty Acids

Nutrients ◽

10.3390/nu12123765 ◽

2020 ◽

Vol 12 (12) ◽

pp. 3765

Author(s):

Virginie Bottero ◽

Judith A. Potashkin

Keyword(s):

Gene Expression ◽

Alzheimer’S Disease ◽

Fatty Acids ◽

Transcription Factors ◽

Mediterranean Diet ◽

Differentially Expressed ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

The Mediterranean ◽

Long Chain

Background: The Mediterranean diet, which is rich in olive oil, nuts, and fish, is considered healthy and may reduce the risk of chronic diseases. Methods: Here, we compared the transcriptome from the blood of subjects with diets supplemented with olives, nuts, or long-chain omega-3 fatty acids and identified the genes differentially expressed. The dietary genes obtained were subjected to network analysis to determine the main pathways, as well as the transcription factors and microRNA interaction networks to elucidate their regulation. Finally, a gene-associated disease interaction network was performed. Results: We identified several genes whose expression is altered after the intake of components of the Mediterranean diets compared to controls. These genes were associated with infection and inflammation. Transcription factors and miRNAs were identified as potential regulators of the dietary genes. Interestingly, caspase 1 and sialophorin are differentially expressed in the opposite direction after the intake of supplements compared to Alzheimer’s disease patients. In addition, ten transcription factors were identified that regulated gene expression in supplemented diets, mild cognitive impairment, and Alzheimer’s disease. Conclusions: We identified genes whose expression is altered after the intake of the supplements as well as the transcription factors and miRNAs involved in their regulation. These genes are associated with schizophrenia, neoplasms, and rheumatic arthritis, suggesting that the Mediterranean diet may be beneficial in reducing these diseases. In addition, the results suggest that the Mediterranean diet may also be beneficial in reducing the risk of dementia.

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