Effects of a low and a high dietary LA/ALA ratio on long-chain PUFA concentrations in red blood cells

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dc.identifier.uri http://dx.doi.org/10.15488/3902
dc.identifier.uri https://www.repo.uni-hannover.de/handle/123456789/3936
dc.contributor.author Greupner, Thomas
dc.contributor.author Kutzner, Laura
dc.contributor.author Pagenkopf, Svenja
dc.contributor.author Kohrs, Heike
dc.contributor.author Hahn, Andreas
dc.contributor.author Schebb, Nils Helge
dc.contributor.author Schuchardt, Jan Philipp
dc.date.accessioned 2018-11-01T09:00:43Z
dc.date.available 2018-11-01T09:00:43Z
dc.date.issued 2018
dc.identifier.citation Greupner, T.; Kutzner, L.; Pagenkopf, S.; Kohrs, H.; Hahn, A. et al.: Effects of a low and a high dietary LA/ALA ratio on long-chain PUFA concentrations in red blood cells. In: Food and Function 9 (2018), Nr. 9, S. 4742-4754. DOI: https://doi.org/10.1039/c8fo00735g
dc.description.abstract There is a debate about the optimal dietary ratio of the parent n6 fatty acid linoleic acid (LA) and n3 fatty acid alpha-linolenic acid (ALA) to promote an efficient conversion of ALA to EPA and DHA, which have implications for human health. The aim of the present study was to compare the effects of a low-LA/high-ALA (loLA/hiALA) diet with a high-LA/low-ALA (hiLA/loALA) diet on fatty acid concentrations in red blood cells (RBCs). Fifteen omnivore healthy men (mean age 26.1 ± 4.5 years) with a low initial EPA/DHA status (sum (∑) EPA + DHA% of total fatty acids in RBC at baseline: 4.03 ± 0.17) received both diets for two weeks with a nine-week wash-out phase in between. Fatty acid intake of the subjects was tightly controlled. Concentrations [μg mL−1] and relative amounts [% of total fatty acids] of fatty acids in RBCs were analyzed at baseline (day 0), day 7 and 14 by means of GC-FID. The dietary LA/ALA ratios were 0.56 ± 0.27 : 1 and 25.6 ± 2.41 : 1 and led to significantly different changes of ALA, LA, EPA and ∑EPA + DHA concentrations in RBCs. In the course of the loLA/hiALA diet ALA and EPA concentrations and relative amounts of ∑EPA + DHA increased, whereas LA concentrations decreased. The DHA concentration was unaffected. The hiLA/loALA diet led to slightly decreased EPA concentrations, while all other fatty acid concentrations remained constant. Compared to our previous study, where we simply increased the ALA intake, our results show that ALA supplementation combined with a reduced LA intake (loLA/hiALA diet) more efficiently enhanced EPA blood concentrations. The absence of changes in the PUFA pattern in consequence of a LA/ALA ratio of 25.6 ± 2.41 : 1 suggests that the high LA/ALA ratio of the Western diet already leads to a saturation and a further increase of the ratio does not affect the PUFA pattern. eng
dc.language.iso eng
dc.publisher Cambridge : Royal Society of Chemistry
dc.relation.ispartofseries Food and Function 9 (2018), Nr. 9
dc.rights CC BY 3.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.subject Blood eng
dc.subject Cells eng
dc.subject Chemical analysis eng
dc.subject Acid concentrations eng
dc.subject Alpha linolenic acids eng
dc.subject Blood concentrations eng
dc.subject Human health eng
dc.subject Long chains eng
dc.subject Mean ages eng
dc.subject N-3 fatty acids eng
dc.subject Red blood cell eng
dc.subject Linoleic acid eng
dc.subject.ddc 610 | Medizin, Gesundheit ger
dc.title Effects of a low and a high dietary LA/ALA ratio on long-chain PUFA concentrations in red blood cells
dc.type article
dc.type Text
dc.relation.issn 2042-6496
dc.relation.doi https://doi.org/10.1039/c8fo00735g
dc.bibliographicCitation.issue 9
dc.bibliographicCitation.volume 9
dc.bibliographicCitation.firstPage 4742
dc.bibliographicCitation.lastPage 4754
dc.description.version publishedVersion
tib.accessRights frei zug�nglich

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