Omega-3 fatty acid intake results in a relationship between the fatty acid composition of LDL cholesterol ester and LDL cholesterol content in humans

被引：16

作者：

Clandinin, MT ^{[1
]}

Foxwell, A ^{[1
]}

Goh, YK ^{[1
]}

Layne, K ^{[1
]}

Jumpsen, JA ^{[1
]}

机构：

[1] UNIV ALBERTA,DEPT MED,EDMONTON,AB T6G 2P5,CANADA

来源：

BIOCHIMICA ET BIOPHYSICA ACTA-LIPIDS AND LIPID METABOLISM | 1997年 / 1346卷 / 03期

基金：

加拿大自然科学与工程研究理事会;

关键词：

diet; fatty acid; lipoprotein; cholesterol; human;

D O I：

10.1016/S0005-2760(97)00040-4

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The relationship between the fatty acid composition of the low density lipoprotein (LDL) cholesterol ester and LDL cholesterol content was assessed in 26 free-living, normal subjects. Dietary intakes of 14:0, 16:0, 18:0, 18:1, 18:2 omega 6, 18:3 omega 3, 20:4 omega 6, 20:5 omega 3, 22:6 omega 3 were calculated from seven-day food records kept by each subject at baseline and after three months of supplementation with olive, flaxseed or fish oil, respectively. A randomized cross-over design was used. The fatty acid content of specific foods was calculated. Fasting blood samples, taken at the beginning and end of each supplementation period, were analyzed for the fatty acid content present in individual lipoproteins. There was a significant correlation between 20:5 omega 3 and 22:6 omega 3 intake and the content of these fatty acids in the LDL cholesterol ester fraction. During the fish oil treatment period the 16:0 and 18:0 content of the LDL cholesterol ester was highly predictive of LDL cholesterol content. This relationship was not observed during the baseline or placebo (olive oil) supplement period.

引用

页码：247 / 252

页数：6

共 17 条

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[2]

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