Re: polyunsaturated oils and aortic plaque

[Guest guest]

This 1994 study from Lancet doesn't give the percentage of polyunsaturates in

plaque but does say there is no association of plaque formation with saturated

fats; plaque is about dietary unsaturated oils.

Dietary polyunsaturated fatty acids and composition of human aortic plaques.

Felton CV, Crook D, Davies MJ, Oliver MF.

Lancet. 1994 Oct 29;344(8931):1195-6.

Abstract

How long-term dietary intake of essential fatty acids affects the fatty-acid

content of aortic plaques is not clear. We compared the fatty-acid composition

of aortic plaques with that of post-mortem serum and adipose tissue, in which

essential fatty-acid content reflects dietary intake. Positive associations were

found between serum and plaque omega 6 (r = 0.75) and omega 3 (r = 0.93)

polyunsaturated fatty acids, and monounsaturates (r = 0.70), and also between

adipose tissue and plaque omega 6 polyunsaturated fatty acids (r = 0.89). No

associations were found with saturated fatty acids. These findings imply a

direct influence of dietary polyunsaturated fatty acids on aortic plaque

formation and suggest that current trends favouring increased intake of

polyunsaturated fatty acids should be reconsidered.

PMID: 7934543 [PubMed - indexed for MEDLINE]

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=7\

934543 & dopt=Abstract

> > > The plaque study published in Lancet in 1971 revealed a composition of 74%

polyunsaturated and unsaturated oil; cholesterol, saturated fat, cellular

debris, scar tissue, foam cells, calcium etc together formed the balance.

> >

> > all good,

> >

> > Duncan

> >

> If memory serves, the 74% was made up of hyd. veg. oil and oxidized cholest. I

couldn't find where I read it, so someone please correct if you have access to

the report.

>

> Craig

>

[Guest guest]

That the arterial plaques themselves contain very little cholesterol is widely

known. Comes up readily in a google search.

The Lancet-published plaque analysis from 1971 that gave some numbers is

elusive; maybe the year is incorrect.

This study found alpha-linolenic acid to be less effective than EPA/DHA.

n–3 Fatty acids and cardiovascular disease

Jan L Breslow

ABSTRACT

The results of prospective cohort studies indicate that consuming fish or fish

oil containing the n–3 fatty acids eicosapentaenoic acid (EPA) and

docosahexaenoic acid (DHA) is associated with decreased cardiovascular death,

whereas consumption of the vegetable oil–derived n–3 fatty acid alpha-linolenic

acid is not as effective. Randomized control trials (RCTs) in the context of

secondary prevention also indicate that the consumption of EPA plus DHA is

protective at doses <1 g/d. The therapeutic effect appears to be due to

suppression of fatal arrhythmias rather than stabilization of atherosclerotic

plaques. At doses >3 g/d, EPA plus DHA can improve cardiovascular disease risk

factors, including decreasing plasma triacylglycerols, blood pressure, platelet

aggregation, and inflammation, while improving vascular reactivity. Mainly on

the basis of the results of RCTs, the American Heart Association recommends that

everyone eat oily fish twice per week and that those with coronary heart disease

eat 1 g/d of EPA plus DHA from oily fish or supplements.

http://www.ajcn.org/content/83/6/S1477.full

all good,

Duncan