Health effects of polyunsaturated fatty acids in seafoods

486 Pages·1986·7.66 MB·English

by  Artemis P Simopoulos

Health Effects of
Polyunsaturated Fatty Acids
in Seafoods
Health Effects of
Polyunsaturated Fatty Acids
in Seafoods
Academic Press Rapid Manuscript Reproduction
Proceedings of a Conference on Health Effects of Polyunsaturated Fatty
Acids in Seafoods held in Washington, D.C., June 24-26, 1985, sponsored by
Nutrition Coordinating Committee, National Institutes of Health, Depart-
ment of Health and Human Services, National Marine Fisheries Service,
National Oceanic and Atmospheric Administration, Department of Com-
merce, and National Fisheries Institute.
Health Effects of
Polyunsaturated Fatty Acids
in Seafoods
Edited by
Artemis P. Simopoulos
National Institutes of Health
Bethesda, Maryland
Robert R. Kifer
National Oceanic and Atmospheric Administration
Department of Commerce
Washington, D.C.
Roy E. Martin
National Fisheries Institute
Washington, D.C.
1986
ACADEMIC PRESS, INC.
Harcourt Brace Jovanovich, Publishers
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COPYRIGHT © 1986 BY ACADEMIC PRESS. INC.
ALL RIGHTS RESERVED.
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ACADEMIC PRESS, INC.
Orlando, Florida 32887
United Kingdom Edition published by
ACADEMIC PRESS INC. (LONDON) LTD.
24-28 Oval Road, London NW1 7DX
Library of Congress Cataloging in Publication Data
Health effects of polyunsaturated fatty acids in seafoods.
Proceedings of a conference held June 24-26, 1985 in
Washington, D.C. and sponsored by the National Institutes
of Health, the Dept. of Commerce and the National
Fisheries Institute.
Includes index.
Ί. Unsaturated fatty acids-Physiological effect-
Congresses. 2. Seafood—Composition—Congresses.
3. Cardiovascular system—Diseases—Nutritional aspects-
Congresses. 4. Unsaturated fatty acids in human nutrition
—Congresses. I. Simopoulos, Artemis P., Date .
II. Kifer, Robert R. III. Martin, Roy Ε. IV. National
Institutes of Health (U.S.) V. United States. Dept. of
Commerce. VI. National Fisheries Institute. [DNLM:
1. Coronary Disease—prevention & control—congresses.
2. Fatty Acids, Unsaturated—metabolism—congresses.
3. Fish Oils—congresses. 4. Fishes—congresses.
QU 90 434 1985]
QP752.F35H43 1986 616.1Ό71 86-47764
ISBN 0-12-644360-2 (alk. paper)
PRIDNTE STSATE
IN THK UNITED OF AMERICA
86 87 88 89 9 8 7 6 54 3 21
CONTENTS
Preface ix
PART I. SUMMARY OF CONFERENCE AND
RECOMMENDED RESEARCH AGENDA
Chapter 1. Historical Perspective, Conference Conclusions
and Recommendations, and Actions by Federal Agencies 3
Artemis P. Simopoulos
PART II. THE IMPACT OF OMEGA-3 FATTY
ACIDS ON EICOSANOID FORMATION
Chapter 2. The Fate of Polyunsaturated Fatty Acids 33
William E. M. Lands
Chapter 3. Dietary Omega-3 Polyunsaturated Fatty Acids
and Eicosanoid Formation in Man 49
Peter C. Weber, Sven Fischer, Clemens von Schacky,
Reinhard Lorenz, and Thomas Strasser
Chapter 4. Biochemical and Functional Effects of Dietary
Substrate Modification in Man 61
G. A. FitzGerald, Patricia Price, and H. R. Knapp
PART III. THROMBOSIS AND
ATHEROSCLEROSIS
Chapter 5. Introduction: Approaches to Prevention 81
Alexander Leaf
V
vi Contents
Chapter 6. Cellular Dynamics in Atherosclerosis 87
Agostino Faggiotto
Chapter 7. Thrombosis and Omega-3 Fatty Acids:
Epidemiological and Clinical Aspects 111
Basil A. Brad low
Chapter 8. The Antithrombotic Effects of Fish Oil 135
Scott H. Goodnight, Jr.
PART IV. LIPOPROTEINS AND
ATHEROSCLEROSIS
Chapter 9. Effects of Fatty Acids on Lipoprotein
Metabolism in Man: Perspectives for Actions of Fish Oil
Fatty Acids 153
Scott M. Grundy
Chapter 10. Hypolipidemic Effects of Dietary Omega-3
Fatty Acids in Normal and Hyperlipidemic Humans:
Effectiveness and Mechanisms 173
William E. Connor
Chapter 11. Dietary Long Chain Polyenoic Fatty Acids:
1. Suppression of Triglycéride Formation in Rat Liver;
2. Attenuation in Man of the Effects of Dietary Cholesterol
on Lipoprotein Cholesterol 211
Paul J. Nestel, Sue Wong, and David L. Topping
PART V. IMMUNOLOGY AND
INFLAMMATION
Chapter 12. Effects of Omega-3 Fatty Acids on the
Generation of Products of the 5-Lipoxygenase Pathway 227
Robert A. Lewis, Tak H. Lee, and
K. Frank Austen
Contents vii
Chapter 13. Effects of Eicosapentaenoic Acid on Immune
Responses and Inflammation in Humans 239
Edward J. Goetzl, Michael Y. S. Wong,
Donald G. Payan, Tania Chernov-Rogan,
Walter C. Pickett, and Vincent A. Blake
Chapter 14. Dietary Marine Lipids Modify Autoimmune
Diseases 247
D, R. Robinson, R. B. Colvin, A. Hirai, and
A. D. Steinberg
PART VI. DOCOSAHEXAENOIC ACID:
MEMBRANE FUNCTION AND METABOLISM
Chapter 15. Docosahexaenoic Acid: Membrane Function and
Metabolism 263
Norman Salem, Jr., Hee-Yong Kim, and James A. Yergey
Chapter 16. The Role of Docosahexaenoic Acid (22:6ω3) in
Biological Membranes: Examples from Photoreceptors and
Model Membrane Bilayers 319
Edward A. Dr atz and Alan J. Deese
Chapter 17. Comparison of Omega-3 and Omega-6 Fatty
Acid Metabolism 353
Howard Sprecher
PART VII. AVAILABILITY, COMPOSITION,
AND PREPARATION OF SEAFOOD
Chapter 18. Status of the World Fisheries 383
B. G. Thompson and 7. E. Price
Chapter 19. Fatty Acids in Fish 389
Maurice E. Stansby
Chapter 20. Seafood in Your Diet—A Choice of Recipes 403
Beverly M. Barton and John A. Emerson
viii Contents
Chapter 21. Effects of Cooking on the Fatty Acid Profiles
of Selected Seafoods 431
Janet A. Dudek and Edgar R. El kins, Jr.
APPENDIX
Provisional Table on the Content of Omega-3 Fatty Acids and
Other Fat Components in Selected Foods 453
Index 459
PREFACE
The observation that cardiovascular disease is rare among Greenland
Eskimos led Bang and Dyerberg to a series of studies and epidemiological
comparisons of disease prevalence among Greenland Eskimos, Eskimos in
Denmark, and Danes. Marked differences in favor of the Greenland Eskimos
existed for a number of diseases, particularly cardiovascular. The principal
difference found between populations was the level of marine foods con-
sumed. They hypothesized that the active components of the diet were
eicosapentaenoic acid (20:5ω3) and docosahexaenoic acid (22:6ω3); this has
been preliminarily corroborated by recent observations and studies.
The report by Kromhout et al. in The New England Journal of Medicine
(May 9, 1985, issue), which indicated marked reduction in deaths from car-
diovascular disease among males who consumed relatively small amounts of
fish, raises additional questions as to the causal components. The results of
Kromhout et al. prompted a series of letters to the editor. In one such letter,
Shekelle et al. (September 26, 1985, issue) reported a réévaluation of the
"Western Electric Study.'' The réévaluation focused on the relation of fish
consumption to the 24-year risk of death among middle-aged men who were
free of coronary heart disease at the start of the study. The results confirmed
the findings of Kromhout et al. in that "consumption of fish at entry was in-
versely associated in a gradual manner with the 25-year risk of death from
coronary heart disease and from all causes combined; it was not associated
with death from other cardiovascular-renal diseases, from malignant
neoplasms, or from other causes combined." These studies supported the
hypothesis that "something associated with regular consumption of fish may
be helpful in preventing coronary heart disease." The finding that the inverse
relationship was associated with all causes of death combined also cor-
roborated the generally reduced prevalence of diseases observed for
Greenland Eskimos.
Two other papers published in the May 9, 1985, issue of The New England
Journal of Medicine showed clearly that the polyunsaturated fatty acids of
fish have metabolic effects different from those found in vegetable oil. These
results led Dr. Glomset, in his editorial summary of these three articles, to
state: "The studies reviewed here raise some provocative possibilities that
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