Biochemical effects of a diet containing foods enriched with n-3 fatty acids

Background: Results of many studies indicate that consumption of n-3 fatty acids can benefit persons with cardiovascular disease and rheumatoid arthri tis. However, encapsulated fish oil is unlikely to be suited to lifetime da ily use and recommendations to increase fish intake have not been effective . Objective: The objective was to examine the effectiveness of a diet that in corporates foods rich in n-3 fatty acids in elevating tissue concentrations of eicosapentaenoic acid and in suppressing the production of inflammatory mediators. Design: Healthy male volunteers were provided with foods that were enriched in alpha-linolenic acid (cooking oil, margarine, salad dressing, and mayon naise) and eicosapentaenoic and docosahexaenoic acids (sausages and savory dip) and with foods naturally rich in n-3 fatty acids, such as flaxseed mea l and fish. Subjects incorporated these products into their food at home fo r 4 wk. Fatty acid intakes, cellular and plasma fatty acid concentrations. and monocyte-derived eicosanoid and cytokine production were measured. Results: Analyses of dietary records indicated that intake of eicosapentaen oic acid plus docosahexaenoic acid averaged 1.8 g/d and intake of alpha-lin olenic acid averaged 9.0 g/d, These intakes led to an average 3-fold increa se in eicosapentaenoic acid in plasma, platelet, and mononuclear cell phosp holipids. Thromboxane B-2, prostaglandin E-2, and interleukin 1 beta synthe sis decreased by 36%, 26%, and 20% (P < 0.05), respectively. Conclusions: Foods that are strategically or naturally enriched in n-3 fatt y acids can be used to achieve desired biochemical effects without the inge stion of supplements or a change in dietary habits. A wide range of n-3-enr iched foods could be developed to support large-scale programs on the basis of the therapeutic and disease-preventive effects of n-3 fatty acids.