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Consumption of an n-3 polyunsaturated fatty acid-enriched dip modulates plasma lipid profile in subjects with diabetes type II.
Eur J Clin Nutr. 2007 Nov; 61(11):1312-7.EJ

Abstract

OBJECTIVE

Recent developments in micro-emulsification technology have allowed the fortification of foods with long-chain n-3 polyunsaturated fatty acid (PUFA) without the undesirable fish odour/taste and with reasonable shelf life. The effects of supplementing the diets of people with diabetes type II with a hummus-based dip enriched with long-chain n-3PUFA on plasma fatty acid composition and lipid levels were examined.

DESIGN

A pre- and post-intervention study.

SETTING

This study was conducted at the University of Newcastle, Australia.

SUBJECTS

Participants were recruited via advertisements on the University of Newcastle notice boards and in the local newspapers. Following initial response to study advertisements, information statements were mailed out to 29 potential participants. Thirteen participants were eligible and consented to participate in the trial. There were no dropouts as all the 13 participants completed 6-week intervention trial.

METHODS

Free-living male and female subjects with diabetes type II (n=13) consumed the n-3PUFA-enriched dip for a period of 6 weeks. Fasting blood samples were collected pre- and post-intervention for analyses of fatty acids and plasma lipids.

RESULTS

Following 6 weeks of consuming the enriched dip, all the long-chain n-3PUFA (20:5n-3, 22:5n-3 and 22:6n-3) were significantly (P<0.05) elevated in the plasma lipids. This represented an increase in 20:5n-3 content by 117%, an increase in 22:5n-3 content by 15% and an increase in 22:6n-3 content by 80% over the baseline values before dip consumption. A significant reduction (P<0.05) in the plasma triglyceride levels from 1.93 (1.08-2.09) mmol/l at baseline to 1.27 (0.93-2.22) mmol/l after 6 weeks was also apparent following the consumption of the n-3PUFA-enriched dip. Plasma cholesterol was unchanged; however, low-density lipoprotein (LDL)-cholesterol (2.46+/-0.21 versus 2.72+/-0.22 mmol/l, P<0.034) and high-density lipoprotein (HDL)-cholesterol (1.16+/-0.09 versus 1.22+/-0.09 mmol/l, P<0.042) were significantly increased following the dietary intervention.

CONCLUSIONS

These results demonstrate that n-3PUFA are readily bioavailable from the fortified dip matrix and alter the plasma lipid profile.

Authors+Show Affiliations

Nutraceuticals Research Group, Faculty of Health, School of Biomedical Sciences, University of Newcastle, Callaghan, New South Wales, Australia. manohar.garg@newcastle.edu.auNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17299483

Citation

Garg, M L., et al. "Consumption of an N-3 Polyunsaturated Fatty Acid-enriched Dip Modulates Plasma Lipid Profile in Subjects With Diabetes Type II." European Journal of Clinical Nutrition, vol. 61, no. 11, 2007, pp. 1312-7.
Garg ML, Blake RJ, Clayton E, et al. Consumption of an n-3 polyunsaturated fatty acid-enriched dip modulates plasma lipid profile in subjects with diabetes type II. Eur J Clin Nutr. 2007;61(11):1312-7.
Garg, M. L., Blake, R. J., Clayton, E., Munro, I. A., Macdonald-Wicks, L., Singh, H., & Moughan, P. J. (2007). Consumption of an n-3 polyunsaturated fatty acid-enriched dip modulates plasma lipid profile in subjects with diabetes type II. European Journal of Clinical Nutrition, 61(11), 1312-7.
Garg ML, et al. Consumption of an N-3 Polyunsaturated Fatty Acid-enriched Dip Modulates Plasma Lipid Profile in Subjects With Diabetes Type II. Eur J Clin Nutr. 2007;61(11):1312-7. PubMed PMID: 17299483.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Consumption of an n-3 polyunsaturated fatty acid-enriched dip modulates plasma lipid profile in subjects with diabetes type II. AU - Garg,M L, AU - Blake,R J, AU - Clayton,E, AU - Munro,I A, AU - Macdonald-Wicks,L, AU - Singh,H, AU - Moughan,P J, Y1 - 2007/02/07/ PY - 2007/2/15/pubmed PY - 2008/2/2/medline PY - 2007/2/15/entrez SP - 1312 EP - 7 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 61 IS - 11 N2 - OBJECTIVE: Recent developments in micro-emulsification technology have allowed the fortification of foods with long-chain n-3 polyunsaturated fatty acid (PUFA) without the undesirable fish odour/taste and with reasonable shelf life. The effects of supplementing the diets of people with diabetes type II with a hummus-based dip enriched with long-chain n-3PUFA on plasma fatty acid composition and lipid levels were examined. DESIGN: A pre- and post-intervention study. SETTING: This study was conducted at the University of Newcastle, Australia. SUBJECTS: Participants were recruited via advertisements on the University of Newcastle notice boards and in the local newspapers. Following initial response to study advertisements, information statements were mailed out to 29 potential participants. Thirteen participants were eligible and consented to participate in the trial. There were no dropouts as all the 13 participants completed 6-week intervention trial. METHODS: Free-living male and female subjects with diabetes type II (n=13) consumed the n-3PUFA-enriched dip for a period of 6 weeks. Fasting blood samples were collected pre- and post-intervention for analyses of fatty acids and plasma lipids. RESULTS: Following 6 weeks of consuming the enriched dip, all the long-chain n-3PUFA (20:5n-3, 22:5n-3 and 22:6n-3) were significantly (P<0.05) elevated in the plasma lipids. This represented an increase in 20:5n-3 content by 117%, an increase in 22:5n-3 content by 15% and an increase in 22:6n-3 content by 80% over the baseline values before dip consumption. A significant reduction (P<0.05) in the plasma triglyceride levels from 1.93 (1.08-2.09) mmol/l at baseline to 1.27 (0.93-2.22) mmol/l after 6 weeks was also apparent following the consumption of the n-3PUFA-enriched dip. Plasma cholesterol was unchanged; however, low-density lipoprotein (LDL)-cholesterol (2.46+/-0.21 versus 2.72+/-0.22 mmol/l, P<0.034) and high-density lipoprotein (HDL)-cholesterol (1.16+/-0.09 versus 1.22+/-0.09 mmol/l, P<0.042) were significantly increased following the dietary intervention. CONCLUSIONS: These results demonstrate that n-3PUFA are readily bioavailable from the fortified dip matrix and alter the plasma lipid profile. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/17299483/Consumption_of_an_n_3_polyunsaturated_fatty_acid_enriched_dip_modulates_plasma_lipid_profile_in_subjects_with_diabetes_type_II_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1602650 DB - PRIME DP - Unbound Medicine ER -