Nederlandse Vereniging voor Klinische Chemie en Laboratoriumgeneeskunde
Find NVKC on TwitterFind NVKC on FacebookFind NVKC on YouTube

Laboratoriumonderzoek speelt bij 70% van de diagnoses een sleutelrol


Wij nemen uw bloed serieus!


PPO Database - publicaties

Zoek op naar

 Onderzoekslijnen   Alle projecten   Alle publicaties en voordrachten   Instituten 
Publicatie 5575 Publicatie
Ingevoerd door Prof.dr. F.A.J.(Frits) Muskiet
Hoort bij project Lange keten meervoudig onverzadigde vetzuren
Categorie Klinisch: Hart- en vaatziekten
Trefwoorden
Auteur(s) Dietary fat is our second most important energy-producing macronutrient. It also contains fatty acids and vitamins essential for growth, development, and maintenance of good health. Dietary fat quantity and quality have been subject to tremendous change over the past 10,000 years. This has, together with other man-made changes in our environment, caused a conflict with our slowly adapting genome that is implicated in “typically Western” diseases. Rather than reducing our life expectancy, these diseases notably diminish our number of years in health. Important changes in dietary fat quality are the increased intakes of certain saturated fatty acids (SAFA) and linoleic acid (LA), introduction of industrially produced trans fatty acids, and reduced intakes of ω3 fatty acids, notably alpha-linolenic acid (ALA) from vegetable sources and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish. The pathophysiological effects of these changes are diverse, but are increasingly ascribed to induction of a proinflammatory state that progresses easily to chronic low-grade inflammation. The latter might affect virtually all organs and systems, possibly beginning at conception, and possibly even prior to gametogenesis through epigenetic alterations. Low-grade inflammation might be a common denominator of the metabolic syndrome and its sequelae (e.g., coronary artery disease (CAD), diabetes mellitus type 2, some types of cancer, and pregnancy complications), some psychiatric diseases (e.g., major and postpartum depression, schizophrenia, and autism), and neurodegenerative diseases (e.g., Alzheimer’s disease, Parkinson’s disease). The long-chain polyunsaturated fatty acids (LCPUFA) arachidonic acid (AA), EPA, and DHA are intimately related to the initiation and resolution of inflammatory responses. The current balance between AA and EPA + DHA is however disturbed by the dominance of AA, which originates from the diet or synthesis from LA. LCPUFA are together with their highly potent metabolites (prosta
Titel Muskiet FAJ. In: Montmayeur JP, le Coutre J, editors. Fat Detection: Taste, Texture, and Post Ingestive Effects. Boca Raton (FL): CRC Press; 2010. Chapter 2. Frontiers in Neuroscience.
Tijdschrift Pathophysiology and Evolutionary Aspects of Dietary Fats and Long-Chain Polyunsaturated Fatty Acids across the Life Cycle.
Pubmed nummer 21452482
Opmerking