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Prostaglandins Leukot Essent Fatty Acids. 2014 Apr;90(4):133-8. doi: 10.1016/j.plefa.2013.12.010. Epub 2014 Jan 8.

A low omega-6 polyunsaturated fatty acid (n-6 PUFA) diet increases omega-3 (n-3) long chain PUFA status in plasma phospholipids in humans.

Author information

  • 1School of Medicine, Department of Nutrition and Dietetics, Flinders University, Adelaide, SA 5042, Australia; FOODplus Research Centre, School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, SA 5064, Australia.
  • 2School of Medicine, Department of Nutrition and Dietetics, Flinders University, Adelaide, SA 5042, Australia.
  • 3School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, SA 5001, Australia.
  • 4FOODplus Research Centre, School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, SA 5064, Australia.
  • 5Laboratory of Membrane Biochemistry and Biophysics, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Bethesda, MD, USA.
  • 6FOODplus Research Centre, School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, SA 5064, Australia. Electronic address: beverly.muhlhausler@adelaide.edu.au.

Abstract

This study aimed to determine the effect of reducing the dietary linoleic acid (LA) intake from ~5% to <2.5% energy (%E) on n-3 long chain PUFA (LCPUFA) status in humans. Thirty-six participants followed a <2.5%E LA diet for 4 weeks. Nutrient intakes were estimated from diet diaries and blood samples were collected for assessment of fatty acid composition in plasma and erythrocyte phospholipids. LA intakes were reduced from 4.6%E to 2%E during the low LA intervention (P<0.001) while n-3 LCPUFA intakes were unchanged. LA and total n-6 PUFA content of plasma and erythrocyte phospholipids were significantly reduced after the low LA diet phase (P<0.001). The n-3 LCPUFA content of plasma phospholipids was significantly increased after the low LA diet compared to baseline (6.22% vs. 5.53%, P<0.001). These data demonstrate that reducing LA intake for 4 weeks increases n-3 LCPUFA status in humans in the absence of increased n-3 LCPUFA intake.

KEYWORDS:

ALA; Diet; Linoleic acid (LA); Omega-3 PUFA; Omega-6 PUFA

PMID:
24456663
DOI:
10.1016/j.plefa.2013.12.010
[PubMed - indexed for MEDLINE]
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