n-6 Fatty acid-specific and mixed polyunsaturate dietary interventions have different effects on CHD risk: a meta-analysis of randomised controlled trials

  title={n-6 Fatty acid-specific and mixed polyunsaturate dietary interventions have different effects on CHD risk: a meta-analysis of randomised controlled trials},
  author={Christopher E. Ramsden and Joseph R Hibbeln and Sharon F Majchrzak and John M. Davis},
  journal={British Journal of Nutrition},
  pages={1586 - 1600}
Randomised controlled trials (RCT) of mixed n-6 and n-3 PUFA diets, and meta-analyses of their CHD outcomes, have been considered decisive evidence in specifically advising consumption of 'at least 5-10 % of energy as n-6 PUFA'. [] Key Method Here we (1) performed an extensive literature search and extracted detailed dietary and outcome data enabling a critical examination of all RCT that increased PUFA and reported relevant CHD outcomes; (2) determined if dietary interventions increased n-6 PUFA with…

All PUFAs are not created equal: absence of CHD benefit specific to linoleic acid in randomized controlled trials and prospective observational cohorts.

It is established that a clear distinction was not made between n–3 and n–6 PUFAs in pooled analyses of randomized and nonrandomized trials, and the necessity of making aclear distinction between PUFA species for interpreting the results of clinical trials and formulating dietary guidelines is highlighted.

Dietary n-6 polyunsaturated fatty acids and cardiovascular disease: Epidemiologic evidence.

  • Dong D. Wang
  • Medicine, Biology
    Prostaglandins, leukotrienes, and essential fatty acids
  • 2018

The effect of replacing saturated fat with mostly n-6 polyunsaturated fat on coronary heart disease: a meta-analysis of randomised controlled trials

Replacing SFA with mostly n-6 PUFA is unlikely to reduce CHD events, CHD mortality or total mortality, and the suggestion of benefits reported in earlier meta-analyses is due to the inclusion of inadequately controlled trials.

n-6 Fatty acids and risk for CHD: consider all the evidence.

The total body of evidence continues to support the view that higher consumption of n-6 PUFA lowers the risk of CHD, and together with emerging evidence on cardiovascular benefits of ALA, it would be reasonable to recommend increased consumption of both forms of PUFA.

Circulating Omega-6 Polyunsaturated Fatty Acids and Total and Cause-Specific Mortality: The Cardiovascular Health Study

High circulating linoleic acid, but not other n-6 PUFA, was inversely associated with total and CHD mortality in older adults, and lowest risk was evident with highest levels of both.

Plasma fatty acid changes following consumption of dietary oils containing n-3, n-6, and n-9 fatty acids at different proportions: preliminary findings of the Canola Oil Multicenter Intervention Trial (COMIT)

The mean plasma total DHA concentrations, which were analyzed among all participants as a measure of adherence, increased by more than 100% in the DHA-enriched phase, compared to other phases, demonstrating excellent dietary adherence.

DHA-enriched high-oleic acid canola oil improves lipid profile and lowers predicted cardiovascular disease risk in the canola oil multicenter randomized controlled trial.

Consumption of CanolaDHA, a novel DHA-rich canola oil, improves HDL cholesterol, triglycerides, and blood pressure, thereby reducing FRS compared with other oils varying in unsaturated fatty acid composition.

Impact of omega-6 fatty acids on cardiovascular outcomes: A review.

The evidence is mixed, with differential effects within the n-6 fatty acid series and outcomes are also dependent on ethnicity and background health status, so well designed intervention trials and population based studies in developing country settings on specific n- 6 fatty acid intake and health effects are desired.



n-6 Fatty acids and cardiovascular health: a review of the evidence for dietary intake recommendations

Recommendation for n-6 PUFA intake above 5 %, and ideally about 10 %, of total energy appears justified, and data from prospective cohort and interventional studies converge towards a specific protective role of dietary n- 6PUFA intake, in particular linoleic acid, against CVD.

Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial. Gruppo Italiano per lo Studio della Sopravvivenza nell'Infarto miocardico.

Dietary supplementation with n-3 PUFA led to a clinically important and satistically significant benefit and its effects on fatal cardiovascular events require further exploration.

Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils

Effects on CHD risk of removing PHVO from a person's diet vary depending on the TFA content of the PHVO and the fatty acid composition of the replacement fat or oil, with direct implications for reformulation of individual food products.

Omega-6 Fatty Acids and Risk for Cardiovascular Disease: A Science Advisory From the American Heart Association Nutrition Subcommittee of the Council on Nutrition, Physical Activity, and Metabolism; Council on Cardiovascular Nursing; and Council on Epidemiology and Prevention

This advisory focuses primarily onLinoleic acid, an 18-carbon fatty acid with 2 double bonds, which accounts for 85% to 90% of the dietary omega-6 PUFA, recognizing that dietary AA, which can affect tissue AA levels,5 may have physiological sequelae.

Health effects of trans-fatty acids: experimental and observational evidence

Controlled trials and observational studies provide concordant evidence that consumption of TFA from partially hydrogenated oils adversely affects multiple cardiovascular risk factors and contributes significantly to increased risk of CHD events.

Omega-6 polyunsaturated fatty acids and coronary heart disease.

  • M. Katan
  • Medicine
    The American journal of clinical nutrition
  • 2009
Jakobsen et al found that a low intake of saturated fatty acids and a proportionally higher intake of omega-6 polyunsaturated fatty acids was associated with a significant reduction of coronary heart disease, adding to growing doubts about whether such diets prevent heart disease.

Dietary Omega‐6 Polyunsaturated Fatty Acids—Important for Heart Health

To reduce omega-6 PUFA intakes from their current levels would be more likely to increase than to decrease risk for coronary heart disease (CHD), so consumption of at least 5% to 10% of energy from omega- 6 PUFAs reduces the risk of CHD relative to lower intakes.