Biomaterial Database

Influence of dietary fish on fatty acid composition of the erythrocyte membrane in coronary heart disease patients. 1996

M J Santos, and J Llopis, and F J Mataix, and G Urbano, and M Lopez Jurado

Department of Physiology, University of Granada, Spain.

This study examines the effects of dietary fish oil on the fatty acid composition of the erythrocyte membrane in persons with coronary heart disease. Thirty men with myocardial infarction were studied during three consecutive periods, during which they consumed 1) their habitual diet, 2) a diet specially designed to prevent ischaemic cardiopathy, and 3) a diet rich in polyunsaturated fat, in which fish was substituted for meat. At the end of each diet, fatty acid concentrations in the erythrocyte membrane were measured, and a 48 h recall dietary questionnaire was used to determine the types of foods consumed. Despite the increase in the intake of (n-3) polyunsaturated fatty acids (PUFA), the fatty acid composition of the erythrocyte membrane failed to reflect the greater dietary supply of eicosapentaenoic acid, and showed increased concentrations of stearic (C16) and palmitic (C18) acid. The increase in dietary (n-3) polyunsaturated fatty acids markedly increased 22:4 (n-6), 22:5 (n-6), 22:5 (n-3) and 22:6 (n-3) fatty acids.

UI	MeSH Term	Description	Entries
D008297	Male		Males
D008875	Middle Aged	An adult aged 45 - 64 years.	Middle Age
D002149	Energy Intake	Total number of calories taken in daily whether ingested or by parenteral routes.	Caloric Intake,Calorie Intake,Intake, Calorie,Intake, Energy
D003327	Coronary Disease	An imbalance between myocardial functional requirements and the capacity of the CORONARY VESSELS to supply sufficient blood flow. It is a form of MYOCARDIAL ISCHEMIA (insufficient blood supply to the heart muscle) caused by a decreased capacity of the coronary vessels.	Coronary Heart Disease,Coronary Diseases,Coronary Heart Diseases,Disease, Coronary,Disease, Coronary Heart,Diseases, Coronary,Diseases, Coronary Heart,Heart Disease, Coronary,Heart Diseases, Coronary
D004032	Diet	Regular course of eating and drinking adopted by a person or animal.	Diets
D004041	Dietary Fats	Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.	Fats, Dietary,Dietary Fat,Fat, Dietary
D004044	Dietary Proteins	Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.	Proteins, Dietary,Dietary Protein,Protein, Dietary
D004910	Erythrocyte Membrane	The semi-permeable outer structure of a red blood cell. It is known as a red cell 'ghost' after HEMOLYSIS.	Erythrocyte Ghost,Red Cell Cytoskeleton,Red Cell Ghost,Erythrocyte Cytoskeleton,Cytoskeleton, Erythrocyte,Cytoskeleton, Red Cell,Erythrocyte Cytoskeletons,Erythrocyte Ghosts,Erythrocyte Membranes,Ghost, Erythrocyte,Ghost, Red Cell,Membrane, Erythrocyte,Red Cell Cytoskeletons,Red Cell Ghosts
D005227	Fatty Acids	Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)	Aliphatic Acid,Esterified Fatty Acid,Fatty Acid,Fatty Acids, Esterified,Fatty Acids, Saturated,Saturated Fatty Acid,Aliphatic Acids,Acid, Aliphatic,Acid, Esterified Fatty,Acid, Saturated Fatty,Esterified Fatty Acids,Fatty Acid, Esterified,Fatty Acid, Saturated,Saturated Fatty Acids
D005399	Fishes	A group of cold-blooded, aquatic vertebrates having gills, fins, a cartilaginous or bony endoskeleton, and elongated bodies covered with scales.