Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases
Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases
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DOI：
10.1016/j.biopha.2006.07.080
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发表时间：
2006-11-01
影响因子：
7.5
通讯作者：
Simopoulos, A. P.
中科院分区：
文献类型：
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作者：
Simopoulos, A. P.
人类学和流行病学研究以及分子水平的研究表明，人类的饮食中ω-6与ω-3必需脂肪酸（EFA）的比例接近1，而西方饮食中的比例为15/1至16.7/1。在当今西方饮食中发现的高ω-6/ω-3比率促进许多疾病的发病机制，包括心血管疾病、癌症、骨质疏松症以及炎症和自身免疫性疾病，而ω-3多不饱和脂肪酸（PUFA）水平的增加（较低的ω-6/ω-3比率）发挥抑制作用。亚油酸（LA）的饮食摄入量增加导致低密度脂蛋白（LDL）氧化，血小板聚集，并干扰EFA在细胞膜磷脂中的掺入。omega-6和omega-3脂肪酸都影响基因表达。ω-3脂肪酸具有抗炎作用，抑制白细胞介素1 β（IL-1 β），肿瘤坏死因子-α（TNF α）和白细胞介素-6（IL-6），而ω-6脂肪酸没有。由于炎症是许多慢性疾病的基础，因此ω-3脂肪酸的饮食摄入在疾病的表现中起着重要作用，特别是在具有遗传变异的人中，例如在5-脂氧合酶（5-LO）具有遗传变异的个体中。颈动脉内膜中层厚度（IMT）作为动脉粥样硬化负荷的标志物显着增加，由80%，在变异组与共同等位基因携带者相比，这表明增加5-LO启动子活性与（变异）等位基因。饮食中的花生四烯酸（AA）和LA会增加变异体患者患心血管疾病的风险，而饮食中摄入二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）则会降低风险。较低的omega-6/omega-3脂肪酸比例是预防和管理慢性疾病所必需的。由于遗传变异，最佳ω-6/ω-3脂肪酸比例将随所考虑的疾病而变化。(c)2006年，Elsevier Masson SAS。All rights reserved.
Anthropological and epidemiological studies and studies at the molecular level indicate that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of similar to 1 whereas in Western diets the ratio is 15/1 to 16.7/1. A high omega-6/omega-3 ratio, as is found in today's Western diets, promotes the pathogenesis of many diseases, including cardiovascular disease, cancer, osteoporosis, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 polyunsaturated fatty acids (PUFA) (a lower omega-6/omega-3 ratio), exert suppressive effects. Increased dietary intake of linoleic acid (LA) leads to oxidation of low-density lipoprotein (LDL), platelet aggregation, and interferes with the incorporation of EFA in cell membrane phospholipids. Both omega-6 and omega-3 fatty acids influence gene expression. Omega-3 fatty acids have anti-inflammatory effects, suppress interleukin 1 beta (IL-1 beta), tumor necrosis factor-alpha (TNF alpha) and interleukin-6 (IL-6), whereas omega-6 fatty acids do not. Because inflammation is at the base of many chronic diseases, dietary intake of omega-3 fatty acids plays an important role in the manifestation of disease, particularly in persons with genetic variation, as for example in individuals with genetic variants at the 5-lipoxygenase (5-LO). Carotid intima media thickness (IMT) taken as a marker of the atherosclerotic burden is significantly increased, by 80%, in the variant group compared to carriers with the common allele, suggesting increased 5-LO promoter activity associated with the (variant) allele. Dietary arachidonic acid (AA) and LA increase the risk for cardiovascular disease in those with the variants, whereas dietary intake of eicosapentaerroic acid (EPA) and docosahexaenoic acid (DHA) decrease the risk. A lower ratio of omega-6/omega-3 fatty acids is needed for the prevention and management of chronic diseases. Because of genetic variation, the optimal omega-6/omega-3 fatty acid ratio would vary with the disease under consideration. (c) 2006 Elsevier Masson SAS. All rights reserved.