Ischemic stroke and n-3 fatty acids

The content of fatty acids in subcutaneous adipose tissue was measured to determine whether differences of fatty acids correlate with presence or absence of cerebral infarction in individual patients. Adipose tissue microbiopsies was sampled from 10 patients with computed tomography (CT) verified cerebral infarction and 10 matched control subjects, and assayed for content of fatty acids by gas-liquid chromatographic analysis. There were no differences in levels of n-3 fatty acids of marine origin. Patients with cerebral infarction had statistically significant lower levels of the essential fatty acids linoleic acid (mean+/-SE, 8.9+/-0.4 v 10.7+/-0.5%) (P<.05) and linolenic acid (0.80+/-0.05 v 1.00+/-0.06%) (P<.05) and high levels of palmitoleic acid (8.5+/-0.6% v 5.7+/-0.4%) (P<.005) indicative of increased lipid synthesis de novo, which might explain the depressed levels of fatty acids primarily supplied by the diet. Although significant differences in levels of essential fatty acids were found, no judgment could be made regarding a causal relationship between essential fatty acids and cerebral infarction. The present study does not support the hypothesis of an association between dietary fatty acids (e.g., fish consumption) and ischemic stroke.

Fatty acid composition of adipose tissue in humans. Implications for the dietary fat-serum cholesterol-CHD issue

Interest in studies of the fatty acid composition of adipose tissue has arised from the dietary fat-serum cholesterol-CHD issue. The fatty acid composition of depot fat reflects that of the diet. Gas chromatography analysis of subcutaneous adipose tissue yield objective and reliable information of the fatty acid composition of the habitual diet of individuals. A relative linoleic acid deficiency, as depicted by low adipose tissue linoleate levels, has not convincingly been demonstrated to be of importance in the aetiology of atherosclerosis or related disorders. Inverse correlation between n-3 fatty acids and coronary artery disease has been reported. Dietary supplementation of n-3 fatty acids may be of relevance, however the risk of hazardous side-effects do exist. In conclusion, a simple reduction of the total fat content of the diet still seems to be the most important strategy for prevention of atherosclerosis.

Percentage distribution of fatty acids in subcutaneous adipose tissue of patients with peptic ulcer disease

Dietary linoleic acid has been implicated in the pathogenesis of peptic ulcer disease because its metabolite arachidonic acid may be converted to cytoprotective prostaglandins. In addition, it has been suggested that the falling incidence and virulence of duodenal ulcer disease is related to increased dietary polyunsaturated essential fatty acid intake. In the present study the percentage content of linoleic acid in subcutaneous adipose tissue microbiopsies were used to see whether changes in percentage of fatty acids correlate with the presence or absence of an ulcer in individual patients. No significant difference in the adipose tissue content of linoleic acid was found, ie, 11.2 +/- 0.7% (n = 15) vs 10.9 +/- 0.5% (n = 15) in patients with peptic ulcer disease and matched control subjects, respectively.

n-3 fatty acids in adipose tissue and coronary artery disease are inversely related

The incidence of coronary heart disease is supposedly influenced by dietary fish-oil intake. The purpose of this study was to investigate the possible beneficial effect of fish consumption on coronary atherosclerosis. Adipose-tissue biopsies and segments of coronary arteries were sampled from 40 consecutive autopsies. Degree of coronary artery disease was estimated quantitatively by morphometry, and the fatty acid composition of adipose tissue was analyzed with gas-liquid chromatography. The group with the highest degree (68-92% stenosis, n = 13) of coronary artery disease had lower concentrations of docosahexaenoic acid in adipose tissue than did the group with the lowest degree (23-53% stenosis, n = 13) of coronary artery disease (P less than 0.05). Multiple-regression analysis showed that the degree of coronary artery disease was dependent on docosahexaenoic acid in adipose tissue (P less than 0.01) and body weight (P less than 0.05). The study supports the hypothesis that fish consumption is associated with a reduced risk of coronary heart disease.