Résumé
Si l’importance d’un excès de lipides alimentaires dans l’augmentation de la prévalence du surpoids et de l’obésité reste sujet à discussion, les effets des changements de leur composition en acides gras polyinsaturés (AGPIs) des séries ω6 et ω3 sont restés ignorés. Les résultats obtenus chez l’animal montrent que les AGPIs de la série ω6 favorisent la formation du tissu adipeux alors que les AGPIs de la série ω3 contrecarrent cet effet. Chez l’homme, l’augmentation des lipides ingérés s’est accompagnée d’une forte augmentation des acides linoléique et arachidonique (série ω6) de ∼ 230 % et d’une nette diminution de l’acide α-linolénique (série ω3). Un réexamen du statut des AGPIs dans la chaîne alimentaire apparaît nécessaire.
Abstract
Although the importance of dietary lipids in the increasing prevalence of overweight and obesity remains controversial, the effects of their fatty acid composition has been disregarded. Animal studies show that omega-6 (ω6) polyunsaturated fatty acids (PUFAs) favor adipose tissue growth, whereas omega-3 (ω3) PUFAs counteract that effect. In humans, increased fatty acid consumption has been associated with a disproportionate increase in ω6 linoleic and arachidonic acids and a disproportionate decrease in ω3 α-linolenic acid. The roles of ω6 and ω3 PUFAs merit re-examination throughout the food chain.
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Ailhaud, G. Lipides alimentaires et masse adipeuse excédentaire : le statut des acides gras ω6 et ω3 n’est plus ce qu’il était. Obes 2, 155–157 (2007). https://doi.org/10.1007/s11690-007-0052-x
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DOI: https://doi.org/10.1007/s11690-007-0052-x