HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Request Permissions Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Higdon, J. V. Articles by Wander, R. C. Search for Related Content PubMed PubMed Citation Articles by Higdon, J. V. Articles by Wander, R. C. Social Bookmarking                      What's this?

Journal of Lipid Research, Vol. 42, 407-418, March 2001
Copyright © 2001 by Lipid Research, Inc.

Original Article

Supplementation of postmenopausal women with fish oil does not increase overall oxidation of LDL ex vivo compared to dietary oils rich in oleate and linoleate

Correspondence to: R. C. Wander, at current address: Dept. of Nutrition and Foodservice Systems, University of North Carolina at Greensboro, 318 Stone Building, 1000 Spring Garden St., Greensboro, NC 27402-6170., rcwander{at}uncg.edu (E-mail)

Although replacement of dietary saturated fat with monounsaturated and polyunsaturated fatty acids (MUFA and PUFA) has been advocated for the reduction of cardiovascular disease risk, diets high in PUFA could increase low density lipoprotein (LDL) susceptibility to oxidation, potentially contributing to the pathology of atherosclerosis. To investigate this possibility, 15 postmenopausal women in a blinded crossover trial consumed 15 g of sunflower oil (SU) providing 12.3 g/day of oleate, safflower oil (SA) providing 10.5 g/day of linoleate, and fish oil (FO) providing 2.0 g/day of eicosapentaenoate (EPA) and 1.4 g/day of docosahexaenoate (DHA). During CuSO₄-mediated oxidation, LDL was depleted of -tocopherol more rapidly after FO supplementation than after supplementation with SU (P = 0.0001) and SA (P = 0.05). In LDL phospholipid and cholesteryl ester fractions, loss of n-3 PUFA was greater and loss of n-6 PUFA less after FO supplementation than after SU and SA supplementation (P < 0.05 for all), but loss of total PUFA did not differ. The lag phase for phosphatidylcholine hydroperoxide (PCOOH) formation was shorter after FO supplementation than after supplementation with SU (P = 0.0001) and SA (P = 0.006), whereas the lag phase for cholesteryl linoleate hydroperoxide (CE18:2OOH) formation was shorter after FO supplementation than after SU (P = 0.03) but not SA. In contrast, maximal rates of PCOOH and CE18:2OOH formation were lower after FO supplementation than after SA (P = 0.02 and 0.0001, respectively) and maximal concentrations of PCOOH and CE18:2OOH were lower after FO supplementation than after SA (P = 0.03 and 0.0006, respectively).

Taken together, our results suggest that FO supplementation does not increase the overall oxidation of LDL ex vivo, especially when compared with SA supplementation. Consequently, health benefits related to increased fish consumption may not be offset by increased LDL oxidative susceptibility.— Higdon, J. V., S. H. Du, Y. S. Lee, T. Wu, and R. C. Wander. Supplementation of postmenopausal women with fish oil does not increase overall oxidation of LDL ex vivo compared to dietary oils rich in oleate and linoleate. J. Lipid Res. 2001. 42: 407;–418.

Supplementary key words: lipid peroxidation, lipid hydroperoxides, monounsaturated fatty acids, polyunsaturated fatty acids, n-3 fatty acids, n-6 fatty acids, -tocopherol

CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    What's this?

This article has been cited by other articles:

				I. Rudkowska Functional foods for cardiovascular disease in women Menopause Int, June 1, 2008; 14(2): 63 - 69. [Abstract] [Full Text] [PDF]

				S. C Larsson, M. Kumlin, M. Ingelman-Sundberg, and A. Wolk Dietary long-chain n-3 fatty acids for the prevention of cancer: a review of potential mechanisms Am. J. Clinical Nutrition, June 1, 2004; 79(6): 935 - 945. [Abstract] [Full Text] [PDF]

				T. Tholstrup, L. I. Hellgren, M. Petersen, S. Basu, E. M. Straarup, P. Schnohr, and B. Sandstrom A Solid Dietary Fat Containing Fish Oil Redistributes Lipoprotein Subclasses without Increasing Oxidative Stress in Men J. Nutr., May 1, 2004; 134(5): 1051 - 1057. [Abstract] [Full Text] [PDF]

				H.-H. Wang, T.-M. Hung, J. Wei, and A.-N. Chiang Fish oil increases antioxidant enzyme activities in macrophages and reduces atherosclerotic lesions in apoE-knockout mice Cardiovasc Res, January 1, 2004; 61(1): 169 - 176. [Abstract] [Full Text] [PDF]

				P. M. Kris-Etherton, W. S. Harris, L. J. Appel, and for the Nutrition Committee Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease Arterioscler. Thromb. Vasc. Biol., February 1, 2003; 23(2): e20 - 30. [Full Text] [PDF]

				P. M. Kris-Etherton, W. S. Harris, L. J. Appel, and for the Nutrition Committee Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease Circulation, November 19, 2002; 106(21): 2747 - 2757. [Full Text] [PDF]