Impact of foods enriched withn-3 long-chain polyunsaturated fatty acids on erythrocyten-3 levels and cardiovascular risk factors

Abstract

Consumption of fish or fish oils rich in then-3 long chain PUFA EPA and DHA may improve multiple risk factors for CVD. The objective of this study was to determine whether regular consumption of foods enriched withn-3 long-chain PUFA can improven-3 long-chain PUFA status (erythrocytes) and cardiovascular health. Overweight volunteers with high levels of triacylglycerols (TG; >1·6 mmol/l) were enrolled in a 6-month dietary intervention trial conducted in Adelaide (n47) and Perth (n39), and randomised to consume control foods orn-3-enriched foods to achieve an EPA + DHA intake of 1 g/d. Test foods were substituted for equivalent foods in their regular diet. Erythrocyte fatty acids, plasma TG and other CVD risk factors were monitored at 0, 3 and 6 months. There were no significant differences between groups for blood pressure, arterial compliance, glucose, insulin, lipids, C-reactive protein (CRP) or urinary 11-dehydro-thromboxane B2(TXB2) over 6 months, even though regular consumption ofn-3-enriched foods increased EPA + DHA intake from 0·2 to 1·0 g/d. However, then-3 long-chain PUFA content of erythrocytes increased by 35 and 53 % at 3 and 6 months, respectively, in subjects consuming then-3-enriched foods. These increases were positively associated with measures of arterial compliance and negatively associated with serum CRP and urinary 11-dehydro-TXB2excretion. Sustainable increases in dietary intakes and erythrocyte levels ofn-3 long-chain PUFA can be achieved through regular consumption of suitably enriched processed foods. Such increases may be associated with reduced CV risk.