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Decreasing the Linoleic Acid to α-Linolenic Acid Diet Ratio Increases Eicosapentaenoic Acid in Erythrocytes in Adults

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Lipids

Abstract

The n-6/n-3 fatty acid (FA) ratio has increased in the Western-style diet to ~10–15:1 during the last century, which may have contributed to the rise in cardiovascular disease (CVD). Prior studies have evaluated the effects on CVD risk factors of manipulating the levels of n-6 and n-3 FA using food and supplements or investigated the metabolic fate of linoleic acid (LNA) and α-linolenic acid (ALA) by varying the n-6/n-3 ratios. However, no previous studies have investigated the potential interaction between diet ratios and supplementation with eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3). We used a factorial design approach with adults (n = 24) in a controlled feeding trial to compare the accretion of EPA and DHA into red blood cell membranes (RBC) by adding a direct source (algal oil supplement) of EPA and DHA in a diet with a 10:1 versus 2:1 ratio of n-6/n-3 FA. Subjects were randomized into 8-week crossover diet sequences and each subject consumed three of four diets [10:1, 10:1 plus supplement (10:1 + S), 2:1 and 2:1 + S]. LNA and ALA intakes were 9.4 and 7.7%, and 1.0 and 3.0% during the low and high ALA diets, respectively. Compared to the Western-style 10:1 diet, the 2:1 diet increased EPA by 60% (P < 0.0001) in RBC membranes without the direct EPA source and a 34% increase (P = 0.027) was observed with the 10:1 + S diet; however, DHA levels increased in both diet ratios only with a direct DHA source. Shifting towards a 2:1 diet is a valid alternative to taking EPA-containing supplements.

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Abbreviations

ANOVA:

Analysis of variance

ALA:

Alpha-linolenic acid

ARA:

Arachidonic acid

BMI:

Body mass index

DGLA:

Dihomo-gamma-linolenic acid

DHA:

Docosahexaenoic acid

DPA:

Docosapentaenoic acid

EPA:

Eicosapentaenoic acid

FA:

Fatty acid(s)

HDL:

High density lipoproteins

HSD:

Honestly significant difference

LSM:

Least squares mean

LNA:

Linoleic acid

LDL:

Low density lipoprotein

MUFA:

Monounsaturated fatty acid

PEG:

Polyethylene glycol

PUFA:

Polyunsaturated fatty acids

SFA:

Saturated fatty acids

SD:

Standard deviation

SE:

Standard error

SAS:

Statistical analysis system

TG:

Triglyceride(s)

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Acknowledgments

We would like to thank Water 4 Investment for supplying the V-Pure® Omega-3 EPA & DHA supplement, the California Walnut Commission for supplying the walnuts, and Barlean’s Organic Oils for supplying the clear flax seed oil. We would like to express our gratitude to our Research Dietitian, Jennifer Fix, MPH, RD, and to the study participants without whom this investigation would not have been possible. M.W., S.R. and J.S. designed research; M.W. and J.S. conducted research; K.O. analyzed data; M.W., S.R. and J.S. wrote the paper. M.W. had primary responsibility for the final content. All authors have read and approved the final manuscript. This study was supported by the Center for Health and Nutrition Research at University of California, Davis.

Conflict of interest statement

None of the authors disclose any conflicts of interest.

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Authors and Affiliations

  1. Department of Nutrition, School of Public Health, Loma Linda University, Nichol Hall 1102, Loma Linda, CA, 92350, USA

    Michelle Wien, Sujatha Rajaram & Joan Sabaté

  2. Department of Epidemiology and Biostatistics, Loma Linda University, Loma Linda, CA, USA

    Keiji Oda & Joan Sabaté

Authors
  1. Michelle Wien
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  2. Sujatha Rajaram
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  3. Keiji Oda
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  4. Joan Sabaté
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Correspondence to Michelle Wien.

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Wien, M., Rajaram, S., Oda, K. et al. Decreasing the Linoleic Acid to α-Linolenic Acid Diet Ratio Increases Eicosapentaenoic Acid in Erythrocytes in Adults. Lipids 45, 683–692 (2010). https://doi.org/10.1007/s11745-010-3430-3

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  • DOI: https://doi.org/10.1007/s11745-010-3430-3

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