Trans, and n-3 polyunsaturated fatty acids and vascular function - a yin yang situation?
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Trans, and n-3 polyunsaturated fatty acids and vascular function - a yin yang situation? / Dyerberg, Jørn; Christensen, Jeppe H.; Eskesen, Dorte; Astrup, Arne; Stender, Steen.
In: Atherosclerosis - Supplements, Vol. 7, No. 2, 2006, p. 33-35.Research output: Contribution to journal › Journal article › Research › peer-review
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T1 - Trans, and n-3 polyunsaturated fatty acids and vascular function - a yin yang situation?
AU - Dyerberg, Jørn
AU - Christensen, Jeppe H.
AU - Eskesen, Dorte
AU - Astrup, Arne
AU - Stender, Steen
PY - 2006
Y1 - 2006
N2 - Trans fatty acids (TFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) have opposite effects on several biological functions. We report a study on the effects on risk markers for cardiovascular disease. Eighty-seven healthy males were randomly assigned to 8 weeks of daily intake of either 20 g of industrially produced TFA (IP-TFA), 4 g n-3 PUFA, or control fat, incorporated in bakery products as part of the daily food.High-density lipoprotein cholesterol decreased in the TFA-group, triglycerides and mean arterial blood pressure decreased in the n-3 group. Heart rate variability (HRV), arterial dilatory capacity, flow mediated vasodilation, compliance, and distensibility were unchanged.Post hoc, we did a subgroup analysis of the results from the subjects with normal initial HRV. In these, 24-h heart rate (HR) was significantly increased by approximately three beats/min in the TFA group, with a decrease of the same magnitude in the n-3 group. A high HR is associated to an increased mortality and vice versa.Our results thus support the notion that IP-TFA and n-3 PUFA affect risk for cardiovascular mortality via mechanisms not only related to changes in plasma concentrations of lipids and lipoproteins.
AB - Trans fatty acids (TFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) have opposite effects on several biological functions. We report a study on the effects on risk markers for cardiovascular disease. Eighty-seven healthy males were randomly assigned to 8 weeks of daily intake of either 20 g of industrially produced TFA (IP-TFA), 4 g n-3 PUFA, or control fat, incorporated in bakery products as part of the daily food.High-density lipoprotein cholesterol decreased in the TFA-group, triglycerides and mean arterial blood pressure decreased in the n-3 group. Heart rate variability (HRV), arterial dilatory capacity, flow mediated vasodilation, compliance, and distensibility were unchanged.Post hoc, we did a subgroup analysis of the results from the subjects with normal initial HRV. In these, 24-h heart rate (HR) was significantly increased by approximately three beats/min in the TFA group, with a decrease of the same magnitude in the n-3 group. A high HR is associated to an increased mortality and vice versa.Our results thus support the notion that IP-TFA and n-3 PUFA affect risk for cardiovascular mortality via mechanisms not only related to changes in plasma concentrations of lipids and lipoproteins.
U2 - 10.1016/j.atherosclerosissup.2006.04.017
DO - 10.1016/j.atherosclerosissup.2006.04.017
M3 - Journal article
C2 - 16713391
VL - 7
SP - 33
EP - 35
JO - Journal of atherosclerosis research
JF - Journal of atherosclerosis research
SN - 1567-5688
IS - 2
ER -
ID: 8019896