Fish oil regulates blood fatty acid composition and oxylipin levels in healthy humans: A comparison of young and older men. Issue 3 (25th January 2016)

• Record Type: Journal Article
• Authors: Zulyniak, Michael A.; Roke, Kaitlin; Gerling, Christopher; Logan, Samantha L.; Spriet, Lawrence L.; Mutch, David M.
• Is Part Of: Molecular nutrition & food research. Volume 60:Issue 3(2016)
• Page Start: 631
• Page End: 641
• Publication Date: 2016-01-25
• Subjects: DHA -- EPA -- Omega‐3 Index -- Red blood cells -- Serum; Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201500830
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : It is unclear if the cardioprotective benefits of omega‐3 fats vary with age. This study examines the impact of omega‐3 fats in young and older men. Omega‐3 fats reduce blood triglycerides in both groups of men; however, blood fatty acids change in an age‐specific manner. Specifically, young men show increases in a particular omega‐3 fat (DHA), while older men do not. This suggests that the health benefits of omega‐3 fats may occur through different pathways that depend on a person's age. Abstract : Scope: Increased consumption of fish oils rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is associated with improved cardiometabolic health and inflammatory status; however, age‐related responses remain poorly described. Methods and results: In a placebo‐controlled study, healthy young and older men consumed five fish oil capsules daily, providing 2.0 g/d EPA and 1.0g/d DHA, for three months. Both young and older men experienced a ∼30% reduction in blood triglycerides with fish oil supplementation. A significant group × time interaction was observed for DHA, with young men experiencing a ∼twofold increase in DHA in serum and RBCs, while older men showed negligible increases. Other fatty acids were differentially regulated between young and older men, most notably osbond acid and several saturates. Small changes were observed in serum oxylipins, with both groups of men responding similarly: 5‐HETE was reduced, while PGF2α and 17‐HDoHE were increased. Changes in oxylipins occurred independent of changes in whole blood expression of key genes regulating oxylipin production. Conclusion: Our study suggests that both young and older men experience the triglyceride‐lowering benefits associated with fish oil supplements, but show differential responses in blood fatty acids. Additionally, fish oil promotes an improved oxylipin profile in both groups of men.