Source Of Dietary Fatty Acids Research Articles

Candidate genes associated with fatty acid compositions in north American Atlantic salmon (Salmo salar)

Fatty acids are a requirement for normal development, however, since humans are unable to de novo produce essential fatty acids, they must be obtained from diet. Atlantic salmon is a major dietary source of nutritious and digestible fatty acids. Here, we set out to uncover the genomic basis of individual fatty acids and indices (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, n-3, and n-6) in 208 North American Atlantic salmon, to understand selection potential toward increasing relative quantities of essential fatty acids and to identify candidate genes for future research. Total n-6 (pro-inflammatory) was higher than total n-3 (anti-inflammatory) fatty acids with a ratio of 1 : 1.31 (n-3 : n-6). Heritability of fatty acids ranged from 0 to 0.99, however, most fatty acids and indices had moderate to high heritabilities (ranged from 0.20 to 0.88), implying that selection for improvement of traits could be possible. We found the same significant markers on chromosome 23 (based on false discovery rate thresholds of 2.0e-6 and suggestive significant thresholds of 2.0e-5 in Manhattan plots) in four fatty acids (γ-linoleic acid, stearidonic acid, dihimo-γ-linolenic acid, and eicosatrienoic acid), where three genes (sin3b, acbd6, and fads2) are known to be involved in lipid metabolism. These genes, fads2 in particular, would all make ideal candidates for future functional studies. In addition, there were four fatty acids with loci over the suggestive significant threshold with a variety of markers on different chromosomes (lauric acid, stearic acid, eicosatetraenoic acid (ETA), and docosadienoic acid), with associated genes that had relevant functions to fatty acids or adipose cells in general.

Study on Fat and Fatty Acid Intake Associated with Skipping Breakfast among Female University Students and Their Main Dietary Sources of Fatty Acids

Study on Fat and Fatty Acid Intake Associated with Skipping Breakfast among Female University Students and Their Main Dietary Sources of Fatty Acids

Enhancing the nutritional values of egg yolks of laying hens by different dietary sources of omega-3 fatty acids, vitamin e and trace elements

The present study aims to investigate the effect of whole flaxseed (WFS), fish oil (FO), and different sources of Se, Zn, and Fe on lipid metabolites, antioxidant status, immunity, egg yolks’ minerals (Se, Zn and Fe) and fatty acids and eggs’ lipid and health index in laying hens. A total of 144 hens were divided into 6 groups with 6 replicated of 4 hens each. The laying hens were fed diets containing 0, 7.5 % whole flaxseed (WFS)+1.5 % fish oil (FO), 7.5 %WFS+1.5 % FO+175 mg kg-1 vitamin E (VE), 7.5 %WFS+1.5 % FO+ 175 mg kg-1 VE +inorganic sources of Se, Zn, and Fe (ISeZnFe), 7.5 %WFS+1.5 % FO+175 mg kg-1 VE+ organic sources of Se, Zn, and Fe (OSeZnFe) and 7.5 %WFS+1.5 % FO+ 175 mg kg-1 VE +nano-source of Se, Zn, and Fe (NSeZnFe) from 40 to 50 weeks of age. Results clarified that incorporation of 7.5 %WFS+1.5 %FO+VE+OSeZnFe or 7.5 %WFS+1.5 %FO+VE+NSeZnFe increased serum concentration of HDL-cholesterol and HDL/LDL ratio, while reduced LDL-cholesterol and the hypercholesteremia index (RHCH) in comparison with control. Dietary 7.5 %WFS+1.5 %FO+VE+OSeZnFe or 7.5 %WFS+1.5 %FO+VE+NSeZnFe increased concentrations of total antioxidants capacity and vitamin E and reduced concentrations of malonaldehyde (MDA) in blood serum and egg contents. Interestingly, dietary inclusion of 7.5 %WFS+1.5 %FO+VE+OSeZnFe, or 7.5 %WFS+1.5 %FO+VE+NSeZnFe increased α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), and total n-3 PUFAs concentrations in egg yolk, while reduced arachidonic acid (ARA) in the egg yolks, whereas n-6/n-3 PUFAs ratio was decreased significantly. Moreover, incorporation of 7.5 %WFS+1.5 %FO+VE+OSeZnFe, or 7.5 %WFS+1.5 %FO+VE+NSeZnFe improved egg health indices. It might be concluded that, inclusion of 7.5 %WFS+1.5 %FO+VE+OSeZnFe, or 7.5 %WFS+1.5 %FO+VE+NSeZnFe in hens’ diets had a positive effect on antioxidative properties in blood serum and eggs yolks contents; at the same time, it improved the egg yolk lipids, fatty acids and its related health and nutritional indices.

489 Antibiotic Resistance of cecal Escherichia coli isolates from Lohmann LSL lite pullets and laying hens fed omega-3 fatty acids or yeast bioactives, reared at different spacing allowance

Abstract Poultry diets provide components that alter gut microbiota composition. We investigated antimicrobial resistance (AMR) phenotypes of E. coli isolates from ceca digesta of pullets and hens reared at different spacing allowance (SA) and dietary source of omega-3 fatty acids (N-3 FA) and yeast bioactives (YB) from placement to 17 wk of age (woa). A total of 2,632-day old chicks were placed in cages at two SA (24 cages each): High SA (HSA, 348 cm2/bird; ~50 birds/cage) and Low SA (LSA, 284 cm2/bird; ~68 birds/cage). Birds were fed corn and soybean-based diets (C), C + 3% co-extruded full fat flaxseed and pulse mixture (N-3 FA) and C + 0.05% YB processed with β-1,3-glucan hydrolase. At 4, 16 and 35 woa, ceca samples were collected to isolate E. coli using Chromocult agar. Their susceptibility to 14 antibiotics were determined by automated Sensititre system according to CLSI and CIPARS guidelines to determine their antimicrobial susceptibility profile. Number of antibiotics resistant E. coli isolates were analyzed using general linear mixed model procedure of SAS with diets, SA, sampling age and associated interactions as fixed factors. Cochran-Mantel-Haenszel test was used to determine the relationship between these treatments, and differences between treatments were considered significant at P < 0.05. Out of 428 presumptive E. coli isolated, 153 of 428 isolates (35.7%) were resistant to one antimicrobial class but no resistance against ciprofloxacin, azithromycin and nalidixic acid were detected. The prevalence of antimicrobial resistant E. coli decreased as the birds aged from wk 4–35 (P < 0.05). At wk 4 (P = 0.002) and 16 (P = 0.011), the least prevalence of ampicillin (AMP) resistance was in ceca digesta from N-3 FA-fed birds. At 35 woa, no AMP and cefoxitin (FOX) resistance were detected in birds fed YB (Table 2). At 16 woa, the prevalence of streptomycin resistance was greater in N-3 FA-fed than in YB-fed birds (P = 0.02), which was less than control-fed birds. Of the 428 isolates, 59 (13.8%) were resistant to more than two antimicrobial classes, with most from TIO-FOX-AMP-TET and STR-SULF-TET. At wk-4, SA had a significant effect on multiple resistance spectrum with LSA having the lowest MDR E. coli (P = 0.02) mainly from N-3 FA-fed pullets. This study showed an overall low AMR prevalence which decreases with age of the bird. This study is the first to report that feed additives (N-3 FA or YB) influence the AMR profile of cecal E. coli in pullets and layers. Prevalence of AMP resistance was least in N-3 FA-fed birds, whereas least STEP- and SULF resistance was observed in YB-fed birds. Our next study would help understand the molecular and evolutionary aspect of this resistant E. coli and their potential to cause colibacillosis.

Fatty acids and chlorogenic acid content in Plectranthus edulis root tubers.

This study quantified the fatty acid profile and total chlorogenic acid content of various Ethiopian cultivars of the Plectranthus edulis tuber, traditionally known as 'Agew Dinich'. Lipid extraction utilized the Folch method and the acid-catalyzed derivatization method to derivatize the fatty acids into fatty acid methyl ester (FAME) were used. Whereas maceration was used to extract chlorogenic acid from the fresh and freeze- dried tuber samples. Analysis revealed a total of thirteen fatty acids in all P. edulis samples, with nine classified as saturated and four as unsaturated. Palmitic acid was the most abundant fatty acid in P. edulis and accounted for 40.57%-50.21% of the total fatty acid content. The second and third most abundant fatty acids in the P. edulis sample were stearic and linoleic acids, which accounted for 8.38%-12.92% and 8.12%-11.28%, respectively. We reported chlorogenic acid for the first time in this potato species and found it to contain a concentration of 211± 4.2-300±24.7 mg/100g of dry weight basis when the determination was made using fresh samples. On the other hand, these samples yielded a chlorogenic acid concentration ranging from 115 ±8.6 mg/100g-175±3.9 mg/100g of freeze-dried powder samples. These findings suggest that P. edulis tubers could represent a significant dietary source of both chlorogenic acid and fatty acids.

On the association between dietary oily fish intake and bone mineral density in frequent fish consumers of Amerindian ancestry. The three villages study.

Oily fish is a major dietary source of omega-3 polyunsaturated fatty acids and other nutrients that may have a positive effect on bone health. However, this association is inconsistent and seems to be more evident in certain ethnic groups. We aimed to assess the association between oily fish intake and bone mineral density (BMD) in frequent fish consumers of Amerindian ancestry living in rural Ecuador. This study included 399 individuals aged ≥ 60years living in three neighboring rural villages of coastal Ecuador. Dietary oily fish intake was quantified systematically using validated surveys and BMD was determined by dual-energy x-ray absorptiometry. Ordinal logistic regression models, adjusted for demographics and cardiovascular risk factors, were fitted to assess the independent association between oily fish intake and bone health. Participants had a mean age of 68.8 ± 6.8years, and 58% were women. The mean intake of oily fish was 8.5 ± 4.7 servings/week, with 308 (77%) reporting high fish intake (≥ 5.2 servings/week [728g]). Ninety-four (24%) participants had normal BMD T-scores, 149 (37%) had osteopenia, and 156 (39%) had osteoporosis. Ordinal logistic regression models showed no association between high fish intake and bone health in the total population. When men and women were analyzed separately, the association became significant for women only in both unadjusted (OR: 2.52; 95% C.I.: 1.22 - 5.23) and fully-adjusted models (OR: 2.23; 95% C.I.: 1.03 - 4.81). Consumption of ≥ 5.2 oily fish servings/week is associated with lower prevalence of osteopenia and osteoporosis in elderly women of Amerindian ancestry.

Fish oil alleviates diabetes-induced aortic endothelial dysfunction and injuries in mice

Diabetes mellitus (DM)-induced endothelial dysfunction (DED) contributes to macrovascular complications of DM, resulting in high mortality. Fish oil (FO) is a dietary source of omega-3 polyunsaturated fatty acids, with little known for its action on DED. Thus, the objective of the current study was to investigate the effect of FO on aortic DED using a mouse model of DM. To this end, C57BL/6 J male mice (n = 8/each group) were intraperitoneally injected with streptozotocin (50 mg/kg/day, 5 days), following feeding with a high-fat diet containing FO for 24 weeks, with fasting blood glucose levels and glucose tolerance monitored. At the end of the procedure, aortic rings were harvested and evaluated for the contraction and relaxation in response to phenylephrine and acetylcholine respectively. Aortic pathological injuries were assessed by hematoxylin and eosin, and Masson's trichrome staining. Aortic expression of proinflammatory, oxidative stress and profibrotic markers were determined by qRT-PCR and immunohistochemical staining. The diabetic mice developed impaired glucose tolerance, abnormal endothelial dependent aortic contraction and relaxation, thickened tunica media, and increased accumulation of fibrosis in the aortas. These effects were remarkably reversed by FO supplementation. Further investigation revealed that FO inhibited aortic mRNA expression of Tnf-α, Il-6, Il-1β and Vcam-1 as markers for inflammation, Nox1, Nox2, Nox4 and Nos2 as markers for oxidative stress, as well as Acta 2, Col1a1, Col3 and Ccn2 as markers for fibrosis. Moreover, FO decreased the aortic protein expression of TNF-α, 4-HNE and COL1, all of which were increased under the diabetic condition. The present study may provide a molecular basis for the application of FO in prevention of macrovascular complications of DM.

Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs.

Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrogels (olive oil in water emulsions gelled by gelatine) in meatballs. The effect of replacing fat with different ratios of hydrogel (control, 25 (F25), 50 (F50), 75 (F75) and 100 % (F100)) on the chemical (fatty acids and thiobarbituric acid reactive substances (TBARS)) and physical (cooking loss, diameter reduction, fat retention, water retention, colour and texture analysis) characteristics of the meatballs were analyzed. The fat content of raw meatball samples was reduced from (31.2±2.2) to (10.5±0.4) % in the sample with the highest fat substitution (F100). The energy levels of the F100 samples were almost 56 % lower than of the control group. Monounsaturated fatty acids (MUFAs) represented the dominant group in all substitution rates of the meatballs, followed by saturated fatty acids (SFAs) and finally polyunsaturated fatty acids (PUFAs). Among the raw meatball samples, the highest oxidation occurred in the F50 and F100 groups. However, it was determined that the difference between F25 and F75 and the difference between control and F75 were not statistically significant (p˃0.05). When the cooked samples were compared, the highest thiobarbituric acid (TBA) value was found in the F50 sample, followed by the F100 and F75 samples. The difference between the mean values of springiness and cohesiveness of the samples was not significant (p˃0.05). The hardness value of samples decreased significantly (p˂0.001) with >75 % fat replacement. It can be concluded that the oil replacement rate that may satisfy consumer demand without impairing the product technological and chemical quality should be <75 %. As the fat replacement ratio increases, the SFA content of cooked meatballs decreases, while the MUFA and PUFA contents increase. Considering the positive effects of reducing the intake of SFAs and increasing the intake of unsaturated fatty acids on non-communicable diseases such as cardiovascular diseases, fat replacement in meatballs is important for future developments.

Effect of Dietary Source of Omega-3 Fatty Acids on Milk Production, Fatty Acid Profiles and IGF-1 of Lactating Dairy Cows in Arid Subtropics

Effect of Dietary Source of Omega-3 Fatty Acids on Milk Production, Fatty Acid Profiles and IGF-1 of Lactating Dairy Cows in Arid Subtropics

Dietary intake and food sources of essential fatty acids among Korean adolescents: a cross-sectional study based on the 2016–2021 KNHANES data

Dietary intake and food sources of essential fatty acids among Korean adolescents: a cross-sectional study based on the 2016–2021 KNHANES data

Food quality upgrade of carbon from submerged macrophytes by flagellates via a heterotrophic pathway can stimulate growth of Daphnia magna.

Submerged macrophytes play crucial roles in maintaining the stability of clear-water states in shallow lakes. Recent stable isotope studies have shown that crustacean zooplankton can utilize submerged macrophyte carbon, but macrophytes alone cannot support the growth and reproduction of such grazers, being deficient in highly unsaturated fatty acids (HUFA). We hypothesized that flagellates feeding on macrophytes can synthesize HUFA and thereby support crustacean zooplankton. To test this hypothesis, we conducted a feeding experiment in which Daphnia magna were provided with a diet of submerged macrophyte Hydrilla verticillata detritus which had been degraded by lake microbes. The chlorophyte Scenedesmus bijuga and undegraded macrophyte detritus were used as controls for comparison of Daphnia's performance. Using biochemical analysis, we examined how the degradation process affected the food quality of the macrophyte. Flagellates were subsequently isolated from the degraded macrophyte and cultured heterotrophically to detect their HUFA synthesis. The 5-day degraded H. verticillata showed significantly higher HUFA concentrations than undegraded macrophyte detritus. They supported better Daphnia performance than undegraded macrophyte, being comparable with S. bijuga. Two isolated flagellates (SL-1 and SL-2), identified as Ochromonas sp. and Poterioochromonas sp., were found to contain HUFA when cultured heterotrophically without dietary sources of fatty acids, suggesting their HUFA synthesis ability. Our results demonstrate that submerged macrophytes may thus indirectly support crustacean zooplankton via flagellate mediation. As crustacean zooplanktons are of key importance for water quality in the grazer control of phytoplankton, this microbial facilitation may contribute to the maintenance of macrophyte clear-water conditions in shallow lakes.

Research of the Impact of Full Fat Flax Meal from Oilseed Flax Seeds on the Rye Bread Quality

Bakery products can act as a convenient object for modification and development of qualitatively new products with programmable properties on its basis. A flaxseeds processing product – flaxseed flour can be one of the possible sources of dietary fiber and polyunsaturated fatty acids. The research aim is to study the flaxseed flour impact on the rye bread quality. The thesis presents the impact results of non-fat flaxseed flour obtained from the new seeds varieties of oilseed flax of VNIIMK on the organoleptic and physico-chemical quality indicators of rye bread. A man prepared the dough starter culture from the Livendo® LV4 starting culture. The best flavor was in bread containing 15% flaxseed flour of dark-colored flax seeds of the VNIIMK 620 FN variety. The decrease in porosity of bread crumb with dark flaxseed flour was 1; 3 and 5% in variants with 5; 10 and 15% flour, whereas there was a decrease of 6; 7 and 9% in variants with flour from light-colored seeds, respectively, compared with the control. The authors revealed that adding flour from light-colored seeds reduced porosity more significantly than in bread variants with the flour from dark-colored flax seeds added. The volume of bread weighing 100 g varied from 143 to 170 cm3 . Calculations of nutritional and energy value demonstrated that the carbohydrates amount in bread with flaxseed flour is lower compared to the control (without flaxseed flour). Considering the lack of protein, polyunsaturated fatty acids, dietary fiber in the Russians diet, the bread with non-fat flaxseed flour has prospects for the market introduction.

Trends in dietary intake and food sources of long-chain polyunsaturated fatty acids among Korean adults between 2007 and 2018.

This study examined trends in the dietary intake and food sources of long-chain polyunsaturated fatty acids (LC-PUFAs) in Korean adults from 2007 to 2018. In total, 46,307 adults (aged 19-64 years) were selected from the 2007-2018 Korea National Health and Nutrition Examination Surveys. Dietary data were obtained using 24-hour dietary recall. Intake levels and food sources of LC-PUFAs, including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and linoleic acid (LA), were evaluated across the survey years and assessed based on compliance with dietary recommendations over the 2007-2018 period. Linear trends in LC-PUFAs intake levels over time were examined through multiple linear regression analysis. From 2007 to 2018, ALA and LA consumption increased from 1.1 g (0.5% of energy) to 1.4 g (0.6% of energy) and from 8.6 g (3.9% of energy) to 10.0 g (4.5% of energy), respectively. EPA intake decreased from 0.14 g to 0.12 g, and EPA+DHA intake showed a decreasing trend. The proportion of individuals who did not meet the recommended intake of EPA+DHA (250 mg/day) increased (64.4 to 68.4%). Regarding changes in food sources of ALA and LA, the contributions from mayonnaise, eggs, and bread increased, while those from plant food sources decreased. Among food sources of EPA and DHA, anchovy, saury, and Atka mackerel showed lower contributions over time. Our findings suggest that strategies to encourage the consumption of EPA and DHA from healthy food sources are necessary to improve cardiovascular health in the Korean population.

Transcriptome profile of skeletal muscle using different sources of dietary fatty acids in male pigs.

Pork is of great importance in world trade and represents the largest source of fatty acids in the human diet. Lipid sources such as soybean oil (SOY), canola (CO), and fish oil (FO) are used in pig diets and influence blood parameters and the ratio of deposited fatty acids. In this study, the main objective was to evaluate changes in gene expression in porcine skeletal muscle tissue resulting from the dietary oil sources and to identify metabolic pathways and biological process networks through RNA-Seq. The addition of FO in the diet of pigs led to intramuscular lipid with a higher FA profile composition of C20:5 n-3, C22:6 n-3, and SFA (C16:0 and C18:0). Blood parameters for the FO group showed lower cholesterol and HDL content compared with CO and SOY groups. Skeletal muscle transcriptome analyses revealed 65 differentially expressed genes (DEG, FDR 10%) between CO vs SOY, and 32 DEG for CO vs FO, and 531 DEG for SOY vs FO comparison. Several genes, including AZGP1, PDE3B, APOE, PLIN1, and LIPS, were found to be down-regulated in the diet of the SOY group compared to the FO group. The enrichment analysis revealed DEG involved in lipid metabolism, metabolic diseases, and inflammation between the oil groups, with specific gene functions in each group and altered blood parameters. The results provide mechanisms to help us understand the behavior of genes according to fatty acids.

PSVIII-B-19 The Effect of Dietary Fatty Acid Source on Gene Expression in the Rumen of Cattle

Abstract The objective of this experiment was to ascertain how different fatty acid sources impacted gene expression in the rumen epithelium. The study utilized rumen cannulated Holstein steers (n = 8) in a crossover design with two 16-d periods with a 20-d washout between periods. The diets contained (DM-basis) dry-rolled corn (57%), Sweet Bran (25%), chopped prairie hay (8%), vitamin-mineral supplement (5%), and 5% of either high oleic soybean oil (Oleic) or 5% commodity soybean oil diet containing predominantly linoleic acid (Linoleic). The diets were provided ad libitum and refusals were collected and subsampled. Water access was unrestricted. Rumen papillae biopsies were taken on d-16 of each period and flash-frozen using dry ice and alcohol. RNA was extracted and sequenced using short-read sequencing. Differential gene expression (DEG) was analyzed using edgeR. Data were analyzed within periods to determine differences between treatments. In period 1, there were 25 DEG (False Discovery Rate (FDR) &amp;lt; 0.05) with 13 downregulated and 12 upregulated in the Oleic treatment. In period 2, there were 35 DEG (FDR &amp;lt; 0.05) with 12 downregulated and 23 upregulated in the Oleic treatment. The gene LILRA6, which is involved in immune function, was differentially expressed in both periods. Many of the KEGG pathways enriched were related to fatty acid metabolism, chemokine signaling, cytokine-cytokine receptor interactions, and immune function-related pathways. Gene ontology enrichment analysis highlighted inflammatory response, chemokine-mediated signaling, and other immune-related processes. These data indicated that dietary fat composition may impact gut inflammatory and immune function.

Antioxidant, Antiproliferative and Anti-Enzymatic Capacities, Nutritional Analysis and UHPLC-PDA-MS Characterization of Ungurahui Palm Fruits (Oenocarpus bataua Mart) from the Peruvian Amazon.

Ungurahui, or Patawa, fruits are a popular fruit and medicinal food used in the Amazon. Here, we have studied nine natural populations of ungurahui from the Peruvian Amazon regarding their nutritional and biological activities, including metal composition, proximal analyses, cytotoxic, antioxidant and cholinesterase inhibition activities. Twenty-four compounds have been detected in these Peruvian natural populations by UHPLC-MS, including nine phenolic acids (peaks 1–6, 8, 9 and 11), four C-glycosyl flavonoids (peaks 12, 16, 17 and 18), two flavonols (peaks 7 and 10), one flavanol (peak 15), three anthocyanins (peaks 13, 14 and 22) and five resveratrol derivatives (peaks 19–21, 23 and 24). Sample 9, Tunaants, showed the highest DPPH clearing capacity regarding the content of Trolox equivalents (2208.79 μmol Trolox/g), but an ORAC test of the sample collected in San Lorenzo showed the highest clearing activity (1222.28 μmol Trolox/g) and the sample collected in Allpahuayo Mishana showed the most powerful ABTS (1803.72 μmol Trolox/g). The sample from Jenaro Herrera was the most powerful in AChe inhibition (IC50 2.05 ± 0.03 μg/mL), followed by the sample from Contamana (IC50 2.43 ± 0.12 μg/mL). In BChE inhibition, the sample from Palestina was the most active (4.42 ± 0.06 μg/mL), followed by samples from Tunaants and San Lorenzo. The differences among bioactivities can be related to the different growing conditions of the populations of ungurahui. The palm tree fruit proved to be a good source of natural antioxidants and dietary fatty acids, and their consumption represents an alternative for the prevention of neurodegenerative or related non-chronic transmittable diseases.

Fish and human health: an umbrella review of observational studies

Fish represents one of the most important dietary sources of omega-3 polyunsaturated fatty acids, which are known to be associated with various health benefits. This study aimed to systematically review existing meta-analyses of observational studies exploring the association between fish intake and various health outcomes. A systematic search of electronic databases was conducted to retrieve a total of 63 studies. Evidence was deemed as possible for the association between higher fish intake and decreased risk of the acute coronary syndrome, liver cancer, and depression, and limited for other outcomes (including age-related macular degeneration, Alzheimer’s disease, heart failure, all-cause and coronary heart disease mortality, total and ischaemic stroke) due to heterogeneity between results and potential otherwise inexplicable confounding factors. In conclusion, results from epidemiological studies support the mechanistic effects associated with omega-3 fatty acids from high fish consumption, but evidence needs to be further corroborated with more reliable results.

Avocado Consumption Increased Skin Elasticity and Firmness in Women - A Pilot Study.

Avocados are a rich dietary source of monounsaturated fatty acids, carotenoids, and phenolic compounds. Clinical studies have demonstrated that oral consumption of carotenoids improved skin aging. However, no studies have investigated whether oral intake of avocado will reduce skin aging. We therefore performed this pilot study to assess whether oral consumption of one avocado daily for 8weeks can reduce skin aging in healthy overweight women assessing skin physical characteristics and resistance to UVB radiation. Thirty-nine female participants (age 27-73years) with Fitzpatrick skin type II-IV were randomly assigned to consume either one avocado daily or continue habitual diet for 8weeks. Facial skin elasticity, firmness, pigmentation, sebum, and hydration were determined using a cutometer on the forehead and under eye. Minimal erythema dose (MED) was determined by standardized protocol at inner arm. Elasticity and firmness were increased at forehead comparing 8weeks to baseline in the avocado group. Comparing avocado to control, change in firmness marker from baseline to week 8 indicated a significant increase in forehead skin firmness in the avocado group. We did not observe any change in hydration, pigmentation, sebum, and UVB resistance between the avocado and control group, although changes in melanin and erythema were observed in both groups over time. Our findings suggest that daily oral avocado consumption may lead to enhanced elasticity and firmness of the facial skin in healthy women. Further studies of other skin locations are required to establish the connection between avocado consumption and skin aging.

Maternal dietary fatty acid composition and newborn epigenetic aging—a geometric framework approach

Maternal nutrition is associated with epigenetic and cardiometabolic risk factors in offspring. Research in humans has primarily focused on assessing the impact of individual nutrients. We sought to assess the collective impact of maternal dietary MUFAs, PUFAs, and SFAs on epigenetic aging and cardiometabolic risk markers in healthy newborn infants using a geometric framework approach. Body fatness (n=162), aortic intima-media thickness (aIMT; n=131), heart rate variability (n=118), and epigenetic age acceleration (n=124) were assessed in newborn infants. Maternal dietary intake was cross-sectionally assessed in the immediate postpartum period via a validated 80-item self-administered FFQ. Generalized additive models were used to explore interactive associations of nutrient intake, with results visualized as response surfaces. After adjustment for total energy intake, maternal age, gestational age, and sex there was a 3-way interactive association of MUFAs, PUFAs, and SFAs (P=0.001) with newborn epigenetic aging. This suggests that the nature of each fat class association depends upon one another. Response surfaces revealed MUFAs were positively associated with newborn epigenetic age acceleration only at proportionately lower intakes of SFAs or PUFAs. We also demonstrate a potential beneficial association of omega-3 (n-3) PUFAs with newborn epigenetic age acceleration (P=0.008). There was no significant association of fat class with newborn aIMT, heart rate variability, or body fatness. In this study, we demonstrated an association between maternal dietary fat class composition and epigenetic aging in newborns. Future research should consider other characteristics such as the source of maternal dietary fatty acids.

Food behaviors accounting for the recent trends in dietary fatty acid profiles among Korean adults.

BACKGROUND/OBJECTIVESThis study examined the changes in food behaviors of dietary fatty acids over 2007–2018 among Korean adults.SUBJECTS/METHODSThis study used data from the 4th (2007–2009), 5th (2010–2012), 6th (2013–2015), and 7th (2016–2018) Korea National Health and Nutrition Examination Surveys. A total of 46,307 adults aged 19–64 yrs were selected and dietary data were obtained from a single 24-h recall. In the 4th and 7th data, the major food sources for each fatty acid based on the contributing percentage of the food item were compared. The consumption trends in the major food sources were presented as grams per day over 2007–2018 and compared across the survey periods using the multiple regression model.RESULTSFrom 2007 to 2018, for total fat, saturated fatty acid (SFA), and monounsaturated fatty acid, the contribution of animal food sources, including beef, chicken, and eggs increased but plant food sources (e.g., tofu, soybean, and plant oil) decreased. As polyunsaturated fatty acid sources, mayonnaise, eggs, and bread showed higher contributions, whereas soybean and tofu showed lower contributions in the 7th data compared to the 4th data. For n-3 fatty acids, the contribution of fish decreased between the 4th and 7th data. Over 12 yrs, the significant increases in the absolute amount of consumption from animal sources were observed. In contrast, decreases in the consumption from plant sources and fish were seen across the survey periods.CONCLUSIONSIn Korean adults, increases in the intake of dietary fatty acids along with changes in the food behaviors during 2007–2018 have evoked great concern for SFA intake, which is a cardiovascular disease risk factor. Healthy food sources of dietary fatty acids should be emphasized in this population.