Change in Ratio of .OMEGA.3 and .OMEGA.6 Fatty Acids in Human Plasma after Intake of Hen's Egg Rich in .ALPHA.-Linolenate.
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- SUZUKI Kazuhiko
- Department of Nutritional Sciences, Faculty of Health and Welfare Science, Okayama Prefectural University
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- OMORI Toyonori
- Narita Airport Quarantine Station
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- KAWAMURA Etsuharu
- Research and Development Division, Chubu Feed Manufacturing Co., Ltd.
Bibliographic Information
- Other Title
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- α‐リノレン酸強化鶏卵摂取によるヒト血しょうω3/ω6脂肪酸比の変化
- アルファ リノレンサン キョウカ ケイラン セッシュ ニヨル ヒト ケッショウ
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Abstract
Eggs rich in α-linolenate (LNA, 18: 3, ω3) were produced by supplementing the feed of laying hens (Dekalb XL-L) with 2% linseed oil. Four healthy volunteer students (19-21 years) with low ω3/ω6 ratios of fatty acids (less than 0.11) in plasma were selected from 94 female students. They had a low fish consumption, but usually ate eggs every day. During the experimental period, they added two eggs rich in LNA (LNA-Egg) per day to their ordinary diet for 3 weeks. Then plasma cholesterol (CHL), triaclyglycerol (TG) and fatty acid composition were compared with those during the basal period. Plasma levels of CHL and TG in the LNA-Egg-fed students tended to decrease in comparison with their basal values. Analysis of plasma fatty acid composition showed that the percentage of docosahexaenoic acid (22: 6, ω3) was significantly increased, and that those of LNA and icosapentaenoic acid (20: 5, ω3) tended to increase after dietary supplementation with LNA-Eggs. LNA-Egg supplementation of the diet for 3 weeks reduced the level of plasma arachidonic acid (20: 4, ω6), but no significant effect was observed on the level of plasma linoleic acid (18: 2, ω6). Consequently, the ratio of ω3 to ω6 fatty acids in plasma was elevated significantly from 0.07±0.03 to 0.16±0.08 (p<0.01) after intake of the LNA-Eggs for 3 weeks. We conclude that LNA-Eggs may be a useful dietary component for increasing the ratio of ω3 to ω6 fatty acids in subjects with a low fish intake.
Journal
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- Nippon Eiyo Shokuryo Gakkaishi
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Nippon Eiyo Shokuryo Gakkaishi 48 (4), 271-275, 1995
Japan Society of Nutrition and Food Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001206293881216
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- NII Article ID
- 10008562701
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- NII Book ID
- AN00311992
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- ISSN
- 18832849
- 02873516
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- NDL BIB ID
- 3631900
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed