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Research: SANTOS and colleagues, De
Listed in Issue 28
Abstract
SANTOS and colleagues, Department of Physiology, Unviersity of Granada, Spain studied the effects of dietary fish oil upon fatty acid composition of red cell membrane in people with coronary heart disease. @m:METHODS: 30 men with heart attack were studied during 3 consecutive periods during which they consumed: 1) their usual diet; 2) a diet specially designed to prevent ischaemic cardiopathy; and 3) a diet rich in polyunsaturated in which fish was substituted for meat. Following the end of each diet, red blood cell membrane fatty acid concentrations were measured and a 48 hour recall dietary questionnaire completed to determine the types of foods consumed. @r: Despite the increased intake of n-3 polyunsaturated fatty acids (PUFA), the fatty acid composition of the red blood cell membrane did not reflect the greater dietary supply of eicosapentaenoic acid (EPA) and indicated increased concentrations of stearic (C16) and palmitic (C18) acid. The increased dietary n-3 polyunsaturated fatty acids markedly increased 22:4 (n-6), 22:5 (n-6), 22:5 (n-3) and 22:6 (n-3) fatty acids. @c: Increased dietary intake of n-3 fatty acids were not reflected in the red cell membrane fatty acid composition in men who had suffered heart attacks.
Background
Methodology
Results
Conclusion
References
Santos MJ et al. Influence of dietary fish on fatty acid composition of the erythrocyte membrane in coronary heart disease patients. Int J Vitam Nutr Res 66(4): 378-85. 1996.
