title: Long-term effects of dietary alpha-linolenic acid from perilla oil on serum fatty acids composition and on the risk factors of coronary heart disease in Japanese elderly subjects.
abstract: Although important roles of dietary n-3 fatty acids in the prevention of coronary heart disease (CHD) have been suggested, long-term effects of dietary alpha-linolenic acid (ALA, 18:3n-3) have not yet been established under controlled conditions. We tested whether a moderate increase of dietary ALA affects fatty acids composition in serum and the risk factors of CHD. Oxidized LDL (OxLDL) was directly measured by ELISA using antibody specific to OxLDL. By merely replacing soybean cooking oil (SO) with perilla oil (PO) (i.e., increasing 3 g/d of ALA), the n-6/n-3 ratio in the diet was changed from 4:1 to 1:1. Twenty Japanese elderly subjects were initially given a SO diet for at least 6 mo (baseline period), a PO diet for 10 mo (intervention period), and then returned to the previous SO diet (washout period). ALA in the total serum lipid increased from 0.8 to 1.6% after 3 mo on the PO diet, but EPA and DHA increased in a later time, at 10 mo after the PO diet, from 2.5 to 3.6% and 5.3 to 6.4%, respectively (p<0.05), and then returned to baseline in the washout period. In spite of increases of serum n-3 fatty acids, the OxLDL concentration did not change significantly when given the PO diet. Body weight, total serum cholesterol, triacylglycerol, glucose, insulin and HbA1c concentrations, platelet count and aggregation function, prothrombin time, partial thromboplastin time, fibrinogen and PAI-1 concentration, and other routine blood analysis did not change significantly when given the PO diet. These data indicate that, even in elderly subjects, a 3 g/d increase of dietary ALA could increase serum EPA and DHA in 10 mo without any major adverse effects.
authors.affiliation: Division of Clinical Nutrition, National Institute of Health and Nutrition, Tokyo, Japan. ezaki@nih.go.jp
authors.forename: O
authors.initials: O
authors.lastname: Ezaki
authors.forename: M
authors.initials: M
authors.lastname: Takahashi
authors.forename: T
authors.initials: T
authors.lastname: Shigematsu
authors.forename: K
authors.initials: K
authors.lastname: Shimamura
authors.forename: J
authors.initials: J
authors.lastname: Kimura
authors.forename: H
authors.initials: H
authors.lastname: Ezaki
authors.forename: T
authors.initials: T
authors.lastname: Gotoh
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D003296:Cooking; D003327:Coronary Disease / Q000209:etiology*; D004041:Dietary Fats / Q000494:pharmacology*; D004797:Enzyme-Linked Immunosorbent Assay; D005227:Fatty Acids / Q000097:blood*; D005260:Female; D006801:Humans; D008055:Lipids / Q000097:blood; D008074:Lipoproteins / Q000097:blood; D008077:Lipoproteins, LDL / Q000097:blood; D008297:Male; D010938:Plant Oils / Q000494:pharmacology*; D012307:Risk Factors; D017962:alpha-Linolenic Acid / Q000494:pharmacology*
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D008055:Lipids; D008074:Lipoproteins; D008077:Lipoproteins, LDL; D010938:Plant Oils; C099252:oxidized low density lipoprotein; D017962:alpha-Linolenic Acid; C058216:perilla seed oil