Arachidonic acid and peanut oil

@article{Truswell1994ArachidonicAA,
  title={Arachidonic acid and peanut oil},
  author={A. Stewart Truswell and N Choudhury and David B. Peterson and Jim I. Mann and Carlo Agostoni and Enrica Riva and Marcello Giovannini and Franca Marangoni and Claudio Galli},
  journal={The Lancet},
  year={1994},
  volume={344},
  pages={1030-1031}
}

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Analysis of the composition of red-cell membrane phosphatidyl choline, which reflects long-term dietary fat intake, showed a significantly lower proportion of linoleic acid in the patients, suggesting that the type of dietary fat consumed might be an important factor in the genesis of ischaemic heart disease.
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TLDR
Compared with the reference diet there were significant reductions in total and LDL cholesterol, 7% and 10%, respectively, after supplementation with almonds, and 5% and 9% after supplementationwith walnuts.
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TLDR
The lower concentration of 20:4n-6 in serum PLs and CEs of the Veg group indicates that dietary arachidonic acid enriches its circulating pool in humans; however, 20:5n-3 is not similarly responsive to dietary restriction.
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TLDR
It is suggested that the fatty-acid pattern of serum phospholipids is an independent risk factor for coronary heart disease.
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TLDR
Populations with a high risk of sudden cardiac death may benefit from increasing their dietary intake of polyunsaturated fatty acid oils, principally from cereals and vegetables.