QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Swanson, J. E. Articles by Kinsella, J. E. Search for Related Content PubMed PubMed Citation Articles by Swanson, J. E. Articles by Kinsella, J. E.

Dietary n-3 Polyunsaturated Fatty Acids: Modification of Rat Cardiac Lipids and Fatty Acid Composition¹

Institute of Food Science, Cornell University, Ithaca, NY 14853

The effects of 5, 10 and 20% dietary menhaden oil (MO) on the composition of heart lipid classes and fatty acids were studied. Male Sprague-Dawley rats were fed ad libitum 0, 5, 10 and 20% MO for 3 wk. The heart phosphoglyceride content and composition and cholesterol were unchanged by dietary MO. A nonlinear dose-response relationship was observed between dietary MO levels and fatty acid compositional changes. Cardiolipin, choline (PC), ethanolamine (PE) and serine/inositol (PS/PI) phosphoglycerides showed an incorporation of n-3 fatty acids, eicosapentaenoic (20:5n-3) and docosahexaenoic (22:6n-3), between the control and 5% MO group, a plateau between the 5 and 10% MO groups and a further increase at the 20% MO level. The initial reduction in 20:4n-6 content remained unchanged as dietary MO increased except in PE where a further reduction was found at the 20% MO level. Dietary MO did not significantly change the 20:4n-6 content in neutral lipids. Linoleic acid content was most resistant to dietary MO removal. The level of 18:2n-6 was significantly lowered in heart PC when rats were fed 10% MO. No significant differences were found in PS/PI. In PE and NL significant differences occurred only when rats were fed 20% MO. The significant fatty acid modifications of heart lipid and PL found between the control and lowest level of dietary MO (5%) suggest that dietary fish oil supplementation in human diets may not be required for this effect.

KEY WORDS: • cardiac lipids • dietary fat • fish oils • n-3 fatty acids

¹ This project was supported in part by the New York Sea Grant Program and U.S. Department of Agriculture grant no. 82-CRCR-1-1036.

Manuscript received 12 February 1985. Revision accepted 26 November 1985.

This article has been cited by other articles:

				R. Takahashi, K. Okumura, T. Asai, T. Hirai, H. Murakami, R. Murakami, Y. Numaguchi, H. Matsui, M. Ito, and T. Murohara Dietary fish oil attenuates cardiac hypertrophy in lipotoxic cardiomyopathy due to systemic carnitine deficiency Cardiovasc Res, November 1, 2005; 68(2): 213 - 223. [Abstract] [Full Text] [PDF]

				J.E. Kinsella Lipids, Membrane Receptors, and Enzymes: Effects of Dietary Fatty Acids JPEN J Parenter Enteral Nutr, September 1, 1990; 14(5_suppl): 200S - 217S. [Abstract] [PDF]