Correlation of isomeric fatty acids in human adipose tissue with clinical risk factors for cardiovascular disease

Article Abstract:

Americans have greatly increased their intake of vegetable fats in recent years, presumably in an effort to reduce their chances of developing atherosclerosis by increasing consumption of unsaturated fatty acids while decreasing saturated fatty acid intake. However, many of the vegetable fats have been processed, usually by hydrogenation, which increases the saturated fat content and which can also alter the configuration (positions of bonds) of the fatty acid molecules. Studies suggest that the altered fatty acids cannot be handled by tissues in the same manner as normal fatty acids, and animal studies found that the fatty acids may increase risk for atherosclerosis by raising blood levels of total cholesterol and a subfraction of cholesterol, low-density lipoprotein (LDL) cholesterol. To determine the association between altered fatty acid ingestion and atherosclerosis risk factors in humans, the fatty acid content of fat tissue and blood levels of cholesterol and fat were evaluated in 76 men who had no known heart disease. In general, levels of most "trans"-fatty acids, which are chiefly derived from diet, and "cis"-fatty acids reflected ingestion of hydrogenated oils, so that selective accumulation of altered fatty acids was not a typical event. However, levels of one cis-fatty acid was two times higher in tissue than in diet. Cardiovascular risk factors such as blood levels of fat, total cholesterol, cholesterol subfractions, and blood pressure were not strongly associated with fat tissue levels of cis or trans fatty acids. There were some weak correlations, especially among long-chain polyunsaturated fatty acids and blood levels of fat, total cholesterol, and cholesterol subfractions. However, this may be reflective of dietary intake of animal fats. More direct studies of the relationship between fatty acid intake, fatty acid metabolism, and cardiovascular risk factors are needed. (Consumer Summary produced by Reliance Medical Information, Inc.)

Cardiovascular diseases, Fatty acids

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Metabolic and hemodynamic effects of magnesium supplementation in patients with essential hypertension

Article Abstract:

Research studies have suggested that magnesium in the diet may influence the development of hypertension (high blood pressure) and coronary artery disease; these conditions appear to be more common in regions where the water or soil magnesium content is low. But it has not been established that magnesium supplements have any beneficial effect on blood pressure. This study investigated the influence of magnesium supplements on blood pressure and levels of blood lipids (fats), such as cholesterol. The subjects were 13 patients who had mild hypertension but had not taken blood pressure medication for at least three months. For a period of three months, 7 subjects took magnesium supplements (20 millimoles twice daily) while 6 subjects took an inert placebo. There were no differences between the two groups in blood pressure or blood lipid levels. It was concluded that magnesium supplements have no effect on these indices in persons who are already consuming adequate amounts of dietary magnesium. (Consumer Summary produced by Reliance Medical Information, Inc.)

Hypertension, Blood cholesterol, Diet therapy, Mild hypertension, Magnesium in the body, Magnesium (Nutrient)

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