Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk

Chowdhury, Rajiv; Warnakula, Samantha; Kunutsor, Setor K; Crowe, Francesca L.; Ward, Heather; Johnson, Laura; Franco, Oscar H.; Butterworth, Adam S.; Forouhi, Nita G.; Thompson, Simon G.; Khaw, Kay‐Tee; Mozaffarian, Dariush; Danesh, John; Angelantonio, Emanuele Di

doi:10.7326/m13-1788

Cited by 1,038 publications

(842 citation statements)

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“…in at-risk patients), have also been generally positive and show that patients benefit from dietary n-3 LC-PUFA therapy (Calder and Yaqoob, 2012;Delgado-Lista et al, 2012). Until recently, meta-analyses were also largely positive although there have been some recent studies showing less effect (Rizos et al, 2012;Chowdhury et al, 2014). The biochemical mechanisms underlying the beneficial effects of n-3 LC-PUFA are primarily based on their lowering of known risk factors for CVD (blood cholesterol and TAG, hypertension) and effects on platelet function (Uauy and Valenzuela, 2000).…”

Section: Cardiac and Cardiovascular Disease (Cvd)mentioning

confidence: 99%

Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective

2015

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Abbreviations: ARA, arachidonic acid (20:4n-6); CVD, cardiovascular disease; DHA, docosahexaenoic acid (22:6n-3); DPA, docosapentaenoic acid (22:5n-3); EFA, essential fatty acid; Elovl, fatty acid elongase; EPA, eicosapentaenoic acid (20:5n-3); Fads, fatty acyl desaturase; FM, fishmeal; FO, fish oil; LC-PUFA, long-chain polyunsaturated fatty acids (≥ C20 ≥ 3 double bonds); LOA, linoleic acid (18:2n-6); LNA, linolenic acid (18:3n-3); PUFA, polyunsaturated fatty acid; TAG, triacylglycerol; VO, vegetable oil. ABSTRACTIn the 40 years since the essentiality of polyunsaturated fatty acids (PUFA) in fish was first established by determining quantitative requirements for 18:3n-3 and 18:2n-6 in rainbow trout, essential fatty acid (EFA) research has gone through distinct phases. For 20 years the focus was primarily on determining qualitative and quantitative EFA requirements of fish species. Nutritional and biochemical studies showed major differences between fish species based on whether C 18 PUFA or long-chain (LC)-PUFA were required to satisfy requirements. In contrast, in the last 20 years, research emphasis shifted to determining "optimal" levels of EFA to support growth of fish fed diets with increased lipid content and where growth expectations were much higher. This required greater knowledge of the roles and functions of EFA in metabolism and physiology, and how these impacted on fish health and disease. Requirement studies were more focused on early life stages, in particular larval marine fish, defining not only levels, but also balances between different EFA. Finally, a major driver in the last 10-15 years has been the unavoidable replacement of fish oil and fishmeal in feeds and the impacts that this can have on n-3 LC-PUFA contents of diets and farmed fish, and the human consumer. Thus, dietary n-3 in fish feeds can be defined by three levels.Firstly, the minimum level required to satisfy EFA requirements and thus prevent nutritional pathologies. This level is relatively small and easy to supply even with today's current high demand for fish oil. The second level is that required to sustain maximum growth and optimum health in fish being fed modern high-energy diets. The balance between different PUFA and LC-PUFA is important and defining them is more challenging, and so ideal levels and balances are still not well understood, particularly in relation to fish health. The third level is currently driving much research; how can we supply sufficient n-3 LC-PUFA to maintain the nutritional quality of farmed fish at the same level as 20 years ago, and similar or better than in wild fish? This level far exceeds the biological requirements of the fish itself and to satisfy it we require entirely new sources of n-3 LC-PUFA. We cannot rely on the finite and limited marine resources that we can sustainably harvest or 3 efficiently recycle. We need to produce n-3 LC-PUFA de novo and all possible options should be considered.Keywords: Fish oil; essential fatty acids; nutrition; health; metabolism; sustainability 4 Highl...

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Section: Cardiac and Cardiovascular Disease (Cvd)mentioning

confidence: 99%

Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective

2015

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“…Clear reporting of nutritional epidemiological research is essential to ensure correct assessment of observational studies, as illustrated with the controversy surrounding saturated fats and risk of coronary heart disease (Chowdhury et al . 2014). …”

Section: Introductionmentioning

confidence: 99%

Strengthening the Reporting of Observational Studies in Epidemiology – nutritional epidemiology (STROBE‐nut): An extension of the STROBE statement

et al. 2016

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Concerns have been raised about the quality of reporting in nutritional epidemiology. Research reporting guidelines such as the Strengthening the Reporting of Observational Studies in Epidemiology (STROBE) statement can improve quality of reporting in observational studies. Herein, we propose recommendations for reporting nutritional epidemiology and dietary assessment research by extending the STROBE statement into Strengthening the Reporting of Observational Studies in Epidemiology – Nutritional Epidemiology (STROBE‐nut). Recommendations for the reporting of nutritional epidemiology and dietary assessment research were developed following a systematic and consultative process, co‐ordinated by a multidisciplinary group of 21 experts. Consensus on reporting guidelines was reached through a three‐round Delphi consultation process with 53 external experts. In total, 24 recommendations for nutritional epidemiology were added to the STROBE checklist. When used appropriately, reporting guidelines for nutritional epidemiology can contribute to improve reporting of observational studies with a focus on diet and health.

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“…It is also important to note that the intake of linoleic acid achieved in the treatment group in the MCE is beyond the upper limit of intake recommended by some authorities 2 , and is beyond what most individuals in most countries are habitually consuming. While these data add to the current debate about healthfulness of different dietary fatty acids 8,9,10 , it seems premature to consider altering current recommendations for dietary intake of fat and fatty acids.…”

Section: ;353:i1246mentioning

confidence: 99%