Effect of ALA-Enriched Food Supply on Cardiovascular Risk Factors in Males |
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Authors: | Isabelle Sioen Mirjam Hacquebard Gaëlle Hick Veronique Maindiaux Yvan Larondelle Yvon A Carpentier Stefaan De Henauw |
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Affiliation: | 1.Department of Public Health, Faculty of Medicine and Health Science,Ghent University,Ghent,Belgium;2.Department of Food Safety and Food Quality, Faculty of Bioscience Engineering,Ghent University,Ghent,Belgium;3.L. Deloyers Laboratory for Experimental Surgery, Erasme Hospital,Université Libre de Bruxelles,Brussels,Belgium;4.Groupement d’Intérêt Economique ‘Equilibrium Industrial Partnership’,Brussels,Belgium;5.Dietetic Department,Institut Paul Lambin,Brussels,Belgium;6.Biochimie Cellulaire, Nutritionnelle et Toxicologique, Institut des Sciences de la Vie,Université catholique de Louvain,Louvain-la-Neuve,Belgium |
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Abstract: | The outcome of a total dietary approach using a wide range of n-3 polyunsaturated fatty acids (PUFA) enriched food items on
cardiovascular diseases called for further investigation. The study objective was to assess the effect of an ALA-enriched
food supply on cardiovascular risk factors in healthy males. A dietary intervention (single-blind field trial with pre- and
post-measurements) was performed with 59 healthy males in a Belgian prison. Over a period of 12 weeks they were supplied with
an n-3 enriched diet (containing 6.5 g n-3 PUFA/day compared to 4 g n-3 PUFA/day in the standard diet) that was substituted
for their regular diet, increasing mainly the α-linolenic acid intake (from 2.8 to around 5 g/day). The results indicated
no impact on subjects waist circumference, weight and BMI or systolic blood pressure. In contrast, the diastolic blood pressure
significantly decreased during the intervention period (from 74.6 ± 8.2 to 71.7 ± 10.1 mmHg; P < 0.02). Moreover, the HDL-cholesterol level increased in non-smoking participants (from 0.97 ± 0.25 to 1.06 ± 0.23 mmol/l;
P < 0.03). In summary, the study demonstrated that enrichment of commonly eaten food items with n-3 fatty acids provides the
opportunity to increase the n-3 fatty acid intake and to decrease the n-6/n-3 ratio which results in a decreasing diastolic
blood pressure and an increase of HDL-cholesterol (in non-smokers).
An erratum to this article can be found at |
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Keywords: | Dietary intake Omega-3 Cardiovascular risk factors Blood pressure Cholesterol Α -linolenic acid |
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