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      Effects of blended oils with different n-6/n-3 polyunsaturated fatty acid ratios on high-fat diet-induced metabolic disorders and hepatic steatosis in rats

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          Abstract

          Abstract This study investigated the effects of blended oils with different n-6/n-3 polyunsaturated fatty acid (PUFA) ratios on the metabolic disorders and hepatic steatosis in high-fat diet-fed rats. The 1:1 group had significantly lower serum low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC), triglycerides, high-density lipoprotein cholesterol (HDL-C), and lipoprotein lipase (LPL) levels than those of the Lard group. The 5:1 group had significantly lower serum LDL-C, LPL, and adiponectin (ADP) than those in the Lard group. Serum LDL-C, angiotensin II (Ang II), endothelin-1, LPL and ADP levels in the 1:1 and 5:1 groups were significantly lower than those in the normal control group. The 5:1 group had significantly lower serum ADP, Ang II, LPL and resistin levels than those in the 20:1 group. The 20:1 group had significantly higher serum TC, LDL-C, HDL-C, nitric oxide (NO), 3-nitrotyrosine, free fatty acid and LPL levels than those in the 1:1 ratio group. Blended oils with a low n-6/n-3 PUFA ratio improved metabolic disorders and hepatic steatosis by regulating lipid metabolism, adipokines, endothelial cell function, and liver lipid metabolism. Conversely, a high n-6/n-3 PUFA ratio had adverse effects on metabolic profiles in high-fat diet-fed rats.

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          The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases

          Artemis P. Simopoulos (2008)
          Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a lower omega-6/omega-3 ratio), exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries.
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            Gamma glutamyl transferase.

            J B Whitfield (2001)
            Serum gamma-glutamyl transferase (GGT) has been widely used as an index of liver dysfunction and marker of alcohol intake. The last few years have seen improvements in these areas and advances in understanding of its physiological role in counteracting oxidative stress by breaking down extracellular glutathione and making its component amino acids available to the cells. Conditions that increase serum GGT, such as obstructive liver disease, high alcohol consumption, and use of enzyme-inducing drugs, lead to increased free radical production and the threat of glutathione depletion. However, the products of the GGT reaction may themselves lead to increased free radical production, particularly in the presence of iron. There have also been important advances in the definition of the associations between serum GGT and risk of coronary heart disease, Type 2 diabetes, and stroke. People with high serum GGT have higher mortality, partly because of the association between GGT and other risk factors and partly because GGT is an independent predictor of risk. This review aims to summarize the knowledge about GGT's clinical applications, to present information on its physiological roles, consider the results of epidemiological studies, and assess how far these separate areas can be combined into an integrated view.
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              Saturated Fats and Health: A Reassessment and Proposal for Food-based Recommendations: JACC State-of -the-Art Review

              Arne Astrup, Faidon Magkos, Dennis M Bier … (2020)
              The recommendation to limit dietary saturated fatty acid (SFA) intake has persisted despite mounting evidence to the contrary. Most recent meta-analyses of randomized trials and observational studies found no beneficial effects of reducing SFA intake on cardiovascular disease (CVD) and total mortality, and instead found protective effects against stroke. Although SFAs increase low-density lipoprotein (LDL) cholesterol, in most individuals, this is not due to increasing levels of small, dense LDL particles, but rather larger LDL particles, which are much less strongly related to CVD risk. It is also apparent that the health effects of foods cannot be predicted by their content in any nutrient group without considering the overall macronutrient distribution. Whole-fat dairy, unprocessed meat, and dark chocolate are SFA-rich foods with a complex matrix that are not associated with increased risk of CVD. The totality of available evidence does not support further limiting the intake of such foods.
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                Author and article information

                Journal
                Journal ID (publisher-id): cta
                Title: Food Science and Technology
                Abbreviated Title: Food Sci. Technol
                Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos (Campinas, SP, Brazil )
                ISSN (Print): 0101-2061
                ISSN (Electronic): 1678-457X
                Publication date (Print and electronic): 2022
                Volume: 42
                Electronic Location Identifier: e81322
                Affiliations
                [03] Nanjing orgnameZhongda Hospital of Southeast University orgdiv1Department of Clinical Laboratory Medicine China
                [01] Nanjing Jiangsu orgnameSoutheast University orgdiv1School of Public Health orgdiv2Department of Nutrition and Food Hygiene China
                [02] Nanjing orgnameNanjing University of Traditional Chinese Medicine orgdiv1Second Clinical Medical College China
                Article
                Publisher ID: S0101-20612022000101363 Publisher ID: S0101-2061(22)04200001363
                DOI: 10.1590/fst.81322
                SO-VID: f9c5fd1e-130c-46f7-abbb-5df60f36c8d2
                License:

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                Date accepted : 05 September 2022
                Date received : 29 July 2022
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 66, Pages: 0
                Product

                SciELO Brazil

                Categories
                Subject: Original Article

                Keywords: hepatic steatosis,metabolic disorder,saturated fatty acids,n-3 fatty acids,n-6 fatty acids
                Data availability:
                Keywords: hepatic steatosis, metabolic disorder, saturated fatty acids, n-3 fatty acids, n-6 fatty acids

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