title: Impact of foods enriched with n-3 long-chain polyunsaturated fatty acids on erythrocyte n-3 levels and cardiovascular risk factors.
abstract: Consumption of fish or fish oils rich in the n-3 long chain PUFA EPA and DHA may improve multiple risk factors for CVD. The objective of this study was to determine whether regular consumption of foods enriched with n-3 long-chain PUFA can improve n-3 long-chain PUFA status (erythrocytes) and cardiovascular health. Overweight volunteers with high levels of triacylglycerols (TG; >1.6 mmol/l) were enrolled in a 6-month dietary intervention trial conducted in Adelaide (n 47) and Perth (n 39), and randomised to consume control foods or n-3-enriched foods to achieve an EPA + DHA intake of 1 g/d. Test foods were substituted for equivalent foods in their regular diet. Erythrocyte fatty acids, plasma TG and other CVD risk factors were monitored at 0, 3 and 6 months. There were no significant differences between groups for blood pressure, arterial compliance, glucose, insulin, lipids, C-reactive protein (CRP) or urinary 11-dehydro-thromboxane B2 (TXB2) over 6 months, even though regular consumption of n-3-enriched foods increased EPA + DHA intake from 0.2 to 1.0 g/d. However, the n-3 long-chain PUFA content of erythrocytes increased by 35 and 53 % at 3 and 6 months, respectively, in subjects consuming the n-3-enriched foods. These increases were positively associated with measures of arterial compliance and negatively associated with serum CRP and urinary 11-dehydro-TXB2 excretion. Sustainable increases in dietary intakes and erythrocyte levels of n-3 long-chain PUFA can be achieved through regular consumption of suitably enriched processed foods. Such increases may be associated with reduced CV risk.
authors.affiliation: Nutritional Physiology Research Centre, Division of Health Sciences, University of South Australia and School of Molecular & Biomedical Science, University of Adelaide, Adelaide, SA.
authors.forename: Karen J
authors.initials: KJ
authors.lastname: Murphy
authors.forename: Barbara J
authors.initials: BJ
authors.lastname: Meyer
authors.forename: Trevor A
authors.initials: TA
authors.lastname: Mori
authors.forename: Valerie
authors.initials: V
authors.lastname: Burke
authors.forename: Jackie
authors.initials: J
authors.lastname: Mansour
authors.forename: Craig S
authors.initials: CS
authors.lastname: Patch
authors.forename: Linda C
authors.initials: LC
authors.lastname: Tapsell
authors.forename: Manny
authors.initials: M
authors.lastname: Noakes
authors.forename: Peter A
authors.initials: PA
authors.lastname: Clifton
authors.forename: Anne
authors.initials: A
authors.lastname: Barden
authors.forename: Ian B
authors.initials: IB
authors.lastname: Puddey
authors.forename: Lawrence J
authors.initials: LJ
authors.lastname: Beilin
authors.forename: Peter R C
authors.initials: PR
authors.lastname: Howe
mesh_terms: D000328:Adult; D000368:Aged; D001794:Blood Pressure / Q000502:physiology; D001824:Body Constitution; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D004032:Diet; D004281:Docosahexaenoic Acids / Q000097:blood; D004311:Double-Blind Method; D004435:Eating; D004912:Erythrocytes / Q000378:metabolism*; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage* / Q000032:analysis / Q000097:blood; D005260:Female; D005504:Food Analysis / Q000379:methods; D005527:Food, Fortified; D006801:Humans; D008297:Male; D008875:Middle Aged; D012307:Risk Factors; D014655:Vascular Resistance / Q000502:physiology
chemical_list: D015525:Fatty Acids, Omega-3; D004281:Docosahexaenoic Acids