Effects on plasma lipids and fatty acid composition of very low fat diets enriched with fish or kangaroo meat |
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Authors: | Andrew J Sinclair Kerin O'Dea Graeme Dunstan Paul D Ireland Maggie Niall |
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Affiliation: | (1) Department of Applied Biology, Royal Melbourne Institute of Technology, G.P.O. Box 2476V, 3001 Melbourne, Vic, Australia;(2) Department of Medicine (University of Melbourne), Royal Melbourne Hospital, Vic, Australia |
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Abstract: | The effects of very low fat diets (<7% energy) enriched with different sources of long chain (C20 and C22) polyunsaturated
fatty acids (PUFA) on plasma lipid levels and plasma fatty acids (PUFA) on plasma lipid levels and plasma fatty acid composition
were studied in 13 healthy volunteers. Three diets provided 500 g/day of tropical Australian fish (rich in arachidonic acid
and docosahexaenoic acid), southern Australian fish (rich in docosahexaenoic acid) or kangaroo meat (rich in linoleic and
arachidonic acids). The fourth diet was vegetarian, similarly low in fat but containing no 20- and 22-carbon PUFA. Subjects
ate their normal or usual diets on weeks 1 and 4 and the very low fat diets in weeks 2 and 3. Weighed food intake records
were kept, and weeks 2, 3 and 4 were designed to be isoenergetic with week 1.
Plasma cholesterol levels fell significantly on all diets within one week. There were reductions in both low density (LDL)
and high density lipoprotein (HDL) cholesterol levels, with effects on HDL cholesterol being more consistent. There were no
consistent or significant effects on total triglyceride levels despite the high carbohydrate content of the diets. On all
diets the percentage of linoleic acid fell in the plasma phospholipid and cholesteryl ester fractions, while the percentage
of palmitic acid in the phospholipids and cholesteryl esters and palmitoleic acid in the cholesteryl ester fraction rose on
all diets. The percentage of arachidonic acid rose in the phospholipid and cholesteryl esters on the two diets that were good
sources of this fatty acid (tropical fish and kangaroo meat). The percentage of docosahexaenoic acid also rose on the two
diets that were the richest sources of this fatty acid (the fish diets), and the percentage of eicosapentaenoic acid rose
in the phospholipid and cholesteryl esters in proportion to the dietary level of this fatty acid (southern fish > kangaroo
> tropical fish). The changes in fatty acid composition were almost completely reversed within seven days of returning to
the usual higher fat diets. |
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