쇼트닝과 생선기름은 심혈관계 질환에 미치는 영향이 다르다고 알려져 있다. 이 연구는 생선 기름과 쇼트닝 섭취 시 심혈관계질환의 위험요인과 동맥의 형태학적 변화를 보고 위험요인과 동맥의 연관성을 보고자 한다. 수컷 Wister 쥐(n=30)에게 생선기름, 쇼트닝, 콩기름과 같은 지방을 20% 포함한 AIN-93G식이를 4주간 섭취하도록 하였다. ...
쇼트닝과 생선기름은 심혈관계 질환에 미치는 영향이 다르다고 알려져 있다. 이 연구는 생선 기름과 쇼트닝 섭취 시 심혈관계질환의 위험요인과 동맥의 형태학적 변화를 보고 위험요인과 동맥의 연관성을 보고자 한다. 수컷 Wister 쥐(n=30)에게 생선기름, 쇼트닝, 콩기름과 같은 지방을 20% 포함한 AIN-93G식이를 4주간 섭취하도록 하였다. 총 콜레스테롤, 중성지방과 CRP는 생선기름을 섭취한 군이 다른 군에 비해 유의하게 높았다. HDL 콜레스테롤은 쇼트닝 섭취그룹이 가장 높고 생선기름 섭취 군이 가장 낮게 나타났다. LDL 콜레스테롤은 생선기름과 쇼트닝 섭취군이 콩기름 섭취 군에 비해 유의하게 낮았다. 인슐린과 포도당은 유의한 차이가 나타나지 않았다. 조직의 지방산구성에 대한 식이의 효과는 뇌와 복부지방이 적혈구, 심장, 신장과 간에 비해 크게 나타났다. 동맥벽은 생선기름 섭취 군이 다른 군보다 얇았다. 동맥벽 두께는 중성지방, 총 콜레스테롤과는 양의 상관관계를 가졌고, EPA+ DHA와는 음의 상관관계를 보였다. 이 결과는 생선기름은 지질을 낮추는 효과로 인해 동맥의 형태학적 변화에 긍정적인 효과를 보이지만 쇼트닝은 관련성이 없다는 것을 보여준다. 식이는 뇌졸중에 영향을 줄지도 모른다. 이전 연구에 따르면 생선섭취와 혈액 내 EPA나 DHA와 같은 n3 PUFA는 뇌경색과 음의 상관관계를 갖고, 뇌출혈과의 관계는 불확실하다고 보고되고 있다. 이 연구는 뇌경색과 뇌출혈 환자의 Omega-3 Index를 보고, 다른 뇌졸중 위험요인들과의 관계를 비교해 보고자 한다. 뇌출혈 (n=33), 뇌경색 (n=32)와 대조군 (n=28)을 대상으로 연구되었다. 식이 섭취는 반정량 식사섭취 빈도 법에 의해서 조사되었고, Omega-3 Index는 GC에 의해 분석되었다. 뇌출혈의 가족력은 뇌출혈그룹이 다른 그룹에 비해 유의적으로 높았다. 나이, 운동, 흡연과 음주여부와는 유의적인 차이를 보이지 않았다. DHA, n3 PUFA와 Omega-3 Index는 뇌출혈과 뇌경색 군이 대조군에 비해서 유의하게 높았다. EPA는 뇌경색군이 대조군에 비해 유의하게 낮았다. 혈압과 뇌출혈 가족력 보정 후, DHA와 Omega-3 Index는 뇌출혈 위험도를 감소시키는 것으로 나타났지만, EPA는 관련성을 보이지 않았다. 그러나, EPA, DHA와 Omega-3 Index가 뇌경색의 위험도와는 관련성을 보이지 않았다. 뇌지주막하출혈과 뇌실질내 출혈이 있는 뇌출혈 그룹과 작은 혈관 질환이 있는 뇌경색 그룹은 대조군에 비해 DHA와 Omega-3 Index가 유의하게 낮았다. 혈압은 대조군에 비해 두 그룹이 유의하게 높았다. 그러나 생선섭취와 n3 PUFA의 섭취는 군간의 유의한 차이를 보이지 않았다. 미역국과 콩나물국은 대조군과 뇌경색 군이 뇌출혈 군에 비해 많이 섭취하였고, 된장국은 대조군이 뇌출혈 군에 비해 많이 섭취하는 것으로 나타났다. 삼겹살은 뇌경색 군이 뇌출혈 군에 비해 많이 섭취하는 것으로 나타났고, 아이스크림은 뇌출혈 군이 뇌경색 군에 비해 많이 섭취하는 것으로 나타났다. 영양소의 섭취는 각 군간에 유의한 차이를 보이지 않았다. 이 결과 n3 PUFA은 뇌출혈과 뇌경색의 위험을 낮출 수 있을지 모르고, 특히 지주막하출혈과 뇌 실질 내 출혈이 있는 뇌출혈 그룹과 작은 혈관 질환이 있는 뇌경색 그룹에 영향을 줄지 모른다.
쇼트닝과 생선기름은 심혈관계 질환에 미치는 영향이 다르다고 알려져 있다. 이 연구는 생선 기름과 쇼트닝 섭취 시 심혈관계질환의 위험요인과 동맥의 형태학적 변화를 보고 위험요인과 동맥의 연관성을 보고자 한다. 수컷 Wister 쥐(n=30)에게 생선기름, 쇼트닝, 콩기름과 같은 지방을 20% 포함한 AIN-93G식이를 4주간 섭취하도록 하였다. 총 콜레스테롤, 중성지방과 CRP는 생선기름을 섭취한 군이 다른 군에 비해 유의하게 높았다. HDL 콜레스테롤은 쇼트닝 섭취그룹이 가장 높고 생선기름 섭취 군이 가장 낮게 나타났다. LDL 콜레스테롤은 생선기름과 쇼트닝 섭취군이 콩기름 섭취 군에 비해 유의하게 낮았다. 인슐린과 포도당은 유의한 차이가 나타나지 않았다. 조직의 지방산구성에 대한 식이의 효과는 뇌와 복부지방이 적혈구, 심장, 신장과 간에 비해 크게 나타났다. 동맥벽은 생선기름 섭취 군이 다른 군보다 얇았다. 동맥벽 두께는 중성지방, 총 콜레스테롤과는 양의 상관관계를 가졌고, EPA+ DHA와는 음의 상관관계를 보였다. 이 결과는 생선기름은 지질을 낮추는 효과로 인해 동맥의 형태학적 변화에 긍정적인 효과를 보이지만 쇼트닝은 관련성이 없다는 것을 보여준다. 식이는 뇌졸중에 영향을 줄지도 모른다. 이전 연구에 따르면 생선섭취와 혈액 내 EPA나 DHA와 같은 n3 PUFA는 뇌경색과 음의 상관관계를 갖고, 뇌출혈과의 관계는 불확실하다고 보고되고 있다. 이 연구는 뇌경색과 뇌출혈 환자의 Omega-3 Index를 보고, 다른 뇌졸중 위험요인들과의 관계를 비교해 보고자 한다. 뇌출혈 (n=33), 뇌경색 (n=32)와 대조군 (n=28)을 대상으로 연구되었다. 식이 섭취는 반정량 식사섭취 빈도 법에 의해서 조사되었고, Omega-3 Index는 GC에 의해 분석되었다. 뇌출혈의 가족력은 뇌출혈그룹이 다른 그룹에 비해 유의적으로 높았다. 나이, 운동, 흡연과 음주여부와는 유의적인 차이를 보이지 않았다. DHA, n3 PUFA와 Omega-3 Index는 뇌출혈과 뇌경색 군이 대조군에 비해서 유의하게 높았다. EPA는 뇌경색군이 대조군에 비해 유의하게 낮았다. 혈압과 뇌출혈 가족력 보정 후, DHA와 Omega-3 Index는 뇌출혈 위험도를 감소시키는 것으로 나타났지만, EPA는 관련성을 보이지 않았다. 그러나, EPA, DHA와 Omega-3 Index가 뇌경색의 위험도와는 관련성을 보이지 않았다. 뇌지주막하출혈과 뇌실질내 출혈이 있는 뇌출혈 그룹과 작은 혈관 질환이 있는 뇌경색 그룹은 대조군에 비해 DHA와 Omega-3 Index가 유의하게 낮았다. 혈압은 대조군에 비해 두 그룹이 유의하게 높았다. 그러나 생선섭취와 n3 PUFA의 섭취는 군간의 유의한 차이를 보이지 않았다. 미역국과 콩나물국은 대조군과 뇌경색 군이 뇌출혈 군에 비해 많이 섭취하였고, 된장국은 대조군이 뇌출혈 군에 비해 많이 섭취하는 것으로 나타났다. 삼겹살은 뇌경색 군이 뇌출혈 군에 비해 많이 섭취하는 것으로 나타났고, 아이스크림은 뇌출혈 군이 뇌경색 군에 비해 많이 섭취하는 것으로 나타났다. 영양소의 섭취는 각 군간에 유의한 차이를 보이지 않았다. 이 결과 n3 PUFA은 뇌출혈과 뇌경색의 위험을 낮출 수 있을지 모르고, 특히 지주막하출혈과 뇌 실질 내 출혈이 있는 뇌출혈 그룹과 작은 혈관 질환이 있는 뇌경색 그룹에 영향을 줄지 모른다.
Ⅰ. Animal study Shortening and fish oil have been suggested to have opposite effects on cardiovascular disease (CVD). This study investigated the effect of shortening and fish oil on CVD risk factors and aorta histopathology, and the association between risk factor and aorta histopathology. Male Wis...
Ⅰ. Animal study Shortening and fish oil have been suggested to have opposite effects on cardiovascular disease (CVD). This study investigated the effect of shortening and fish oil on CVD risk factors and aorta histopathology, and the association between risk factor and aorta histopathology. Male Wister rats (n = 30) were fed an AIN-93G diet containing 20% fat in the form of fish oil, shortening, or soybean oil for 4 weeks. Total cholesterol (TC), triacylglyceride (TG), and C-reactive protein (CRP) levels were significantly (P < 0.001) lower in the fish oil than soybean oil and shortening groups. HDL-cholesterol concentrations were significantly different (P < 0.001) between groups. In additions, LDL-cholesterol levels were significantly (P < 0.001) lower in the fish oil and shortening groups than the soybean oil group. Insulin and glucose concentrations did not differ among groups. The effect of dietary fat on tissue fatty acid composition significantly differed in abdominal fat and brain compared with erythrocyte, heart, kidney and liver. The aortic wall was significantly (P = 0.02) thinner in the fish oil group than the soybean oil and shortening groups. The aortic wall thickness was positively correlated with TG and TC, but negatively with EPA (eicosapentaenoic acid; C20:5n3) + DHA (docosahexaenoic acid; C22:6n3) levels of all tissues. These results suggested that fish oil had protective effects on aorta histopathology by hypolipidemic action, but shortening did not in this rat model. Ⅱ. Case-control study Diet may have effects on stroke. Previous studies suggested that fish consumption and blood level of omega-3 fatty acids such as EPA and DHA negatively correlated with ischemic stroke, but the relation to the risk of hemorrhagic stroke remained uncertain. This study investigated the effect of Omega-3 Index (EPA + DHA in erythrocyte) on hemorrhagic and ischemic stroke, and the association between Omega-3 Index and other traditional risk factors of stroke. Hemorrhagic (n=33) and ischemic stroke (n=32) cases, and controls (n=28) were included. Dietary intake was assessed using a semi-quantitative food frequency questionnaire and Omega-3 Index was measured by gas chromatography. Lipid profile, blood pressure (BP), hemoglobin (Hb), HbA1c, aspartate aminotransferase (AST), alanine aminotransferase (ALT), calcium (Ca), and CRP were measured by auto-analyzers. Patients with family history had increased (p=0.023) risk for hemorrhagic stroke. Age, sex, education level, exercise, smoking, drinking, history of diseases, and family history of hypertension and ischemic stroke were not different between cases and controls. Systolic blood pressure was significantly (p<0.001) higher in patients than controls. Diastolic blood pressure was significantly (p=0.045) higher in hemorrhagic stroke patients than controls, but not in patient with ischemic stroke cases. Omega-3 Index, n3 PUFAs (polyunsaturated fatty acids), and DHA were significantly (p<0.05) higher in controls than cases. EPA was significantly (p=0.007) higher in control than ischemic stroke. Omega-3 Index and DHA were negatively associated with risk of the hemorrhagic stroke after adjusting for blood pressure and family history of hemorrhagic stroke. Omega-3 Index, EPA, and DHA were not negatively associated with risk of the ischemic stroke after adjusting for systolic blood pressure. Omega-3 Index and DHA were significantly lower in subarachnoid hemorrhage (SAH) and intracerebral hemorrhage (ICH) than control, but EPA was not significantly different between subgroups of hemorrhagic stroke and control. Omega-3 Index and DHA were significantly lower in small vessel disease (SVD) than control, but EPA was not different between subgroups of ischemic stroke and control. Estimated intakes of fish and n3 PUFAs did not significantly differ among groups. Intake of seaweed soup (p=0.003) and bean sprout soup (p=0.001) was significantly higher in control and ischemic stroke than hemorrhagic stroke. Intake of bean paste pot stew (p=0.015) was significantly higher in control group than hemorrhagic stroke group. Intake of samgyeopsal (Korea bacon) was significantly (p=0.033) higher in ischemic stroke than hemorrhagic stroke group, but intake of ice cream was significantly (p=0.031) higher in hemorrhagic stroke than ischemic stroke. Intake of grain, fruit, seafood, fish, vegetable, bean, dairy food, fat, meat, and alcohol were not different between case and control. In addition, intake of other food and all nutrients was not significantly different between cases and controls. In conclusion, Omega-3 Index was higher in control than stroke, suggesting that n3 PUFAs may have beneficial effect on stroke. In addition, Omega-3 Index and DHA had a beneficial effect on SVD, one subgroup of ischemic stroke, SAH and ICH, all subgroups of hemorrhagic stroke. Consumption of seaweed soup, bean sprouts soup, and bean paste soup may also have beneficial effect on stroke.
Ⅰ. Animal study Shortening and fish oil have been suggested to have opposite effects on cardiovascular disease (CVD). This study investigated the effect of shortening and fish oil on CVD risk factors and aorta histopathology, and the association between risk factor and aorta histopathology. Male Wister rats (n = 30) were fed an AIN-93G diet containing 20% fat in the form of fish oil, shortening, or soybean oil for 4 weeks. Total cholesterol (TC), triacylglyceride (TG), and C-reactive protein (CRP) levels were significantly (P < 0.001) lower in the fish oil than soybean oil and shortening groups. HDL-cholesterol concentrations were significantly different (P < 0.001) between groups. In additions, LDL-cholesterol levels were significantly (P < 0.001) lower in the fish oil and shortening groups than the soybean oil group. Insulin and glucose concentrations did not differ among groups. The effect of dietary fat on tissue fatty acid composition significantly differed in abdominal fat and brain compared with erythrocyte, heart, kidney and liver. The aortic wall was significantly (P = 0.02) thinner in the fish oil group than the soybean oil and shortening groups. The aortic wall thickness was positively correlated with TG and TC, but negatively with EPA (eicosapentaenoic acid; C20:5n3) + DHA (docosahexaenoic acid; C22:6n3) levels of all tissues. These results suggested that fish oil had protective effects on aorta histopathology by hypolipidemic action, but shortening did not in this rat model. Ⅱ. Case-control study Diet may have effects on stroke. Previous studies suggested that fish consumption and blood level of omega-3 fatty acids such as EPA and DHA negatively correlated with ischemic stroke, but the relation to the risk of hemorrhagic stroke remained uncertain. This study investigated the effect of Omega-3 Index (EPA + DHA in erythrocyte) on hemorrhagic and ischemic stroke, and the association between Omega-3 Index and other traditional risk factors of stroke. Hemorrhagic (n=33) and ischemic stroke (n=32) cases, and controls (n=28) were included. Dietary intake was assessed using a semi-quantitative food frequency questionnaire and Omega-3 Index was measured by gas chromatography. Lipid profile, blood pressure (BP), hemoglobin (Hb), HbA1c, aspartate aminotransferase (AST), alanine aminotransferase (ALT), calcium (Ca), and CRP were measured by auto-analyzers. Patients with family history had increased (p=0.023) risk for hemorrhagic stroke. Age, sex, education level, exercise, smoking, drinking, history of diseases, and family history of hypertension and ischemic stroke were not different between cases and controls. Systolic blood pressure was significantly (p<0.001) higher in patients than controls. Diastolic blood pressure was significantly (p=0.045) higher in hemorrhagic stroke patients than controls, but not in patient with ischemic stroke cases. Omega-3 Index, n3 PUFAs (polyunsaturated fatty acids), and DHA were significantly (p<0.05) higher in controls than cases. EPA was significantly (p=0.007) higher in control than ischemic stroke. Omega-3 Index and DHA were negatively associated with risk of the hemorrhagic stroke after adjusting for blood pressure and family history of hemorrhagic stroke. Omega-3 Index, EPA, and DHA were not negatively associated with risk of the ischemic stroke after adjusting for systolic blood pressure. Omega-3 Index and DHA were significantly lower in subarachnoid hemorrhage (SAH) and intracerebral hemorrhage (ICH) than control, but EPA was not significantly different between subgroups of hemorrhagic stroke and control. Omega-3 Index and DHA were significantly lower in small vessel disease (SVD) than control, but EPA was not different between subgroups of ischemic stroke and control. Estimated intakes of fish and n3 PUFAs did not significantly differ among groups. Intake of seaweed soup (p=0.003) and bean sprout soup (p=0.001) was significantly higher in control and ischemic stroke than hemorrhagic stroke. Intake of bean paste pot stew (p=0.015) was significantly higher in control group than hemorrhagic stroke group. Intake of samgyeopsal (Korea bacon) was significantly (p=0.033) higher in ischemic stroke than hemorrhagic stroke group, but intake of ice cream was significantly (p=0.031) higher in hemorrhagic stroke than ischemic stroke. Intake of grain, fruit, seafood, fish, vegetable, bean, dairy food, fat, meat, and alcohol were not different between case and control. In addition, intake of other food and all nutrients was not significantly different between cases and controls. In conclusion, Omega-3 Index was higher in control than stroke, suggesting that n3 PUFAs may have beneficial effect on stroke. In addition, Omega-3 Index and DHA had a beneficial effect on SVD, one subgroup of ischemic stroke, SAH and ICH, all subgroups of hemorrhagic stroke. Consumption of seaweed soup, bean sprouts soup, and bean paste soup may also have beneficial effect on stroke.
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