Poznan University of Medical Sciences, Department of Bromatology, Rokietnicka 3, Poznan, Poland; Poznan University of Medical Sciences Doctoral School, Bukowska 70, Poznan, Poland.
Poznan University of Medical Sciences, Department of Bromatology, Rokietnicka 3, Poznan, Poland.
Clin Nutr ESPEN. 2024 Oct;63:240-258. doi: 10.1016/j.clnesp.2024.06.053. Epub 2024 Jul 1.
BACKGROUND & AIMS: Fatty acids are a fundamental component of the human diet, particularly polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The importance of omega-3 fatty acids has been studied in the context of many diseases due to their pleiotropic effects, focusing on the anti-inflammatory effects of EPA and DHA. Currently, the results of these acids in noncommunicable diseases are being increasingly assessed in a broader context than just inflammation. However, the mechanisms underlying the modulatory and anti-inflammatory effects of omega-3 fatty acids remain the subject of intensive research. Therefore, we reviewed the literature covering articles from the last decade to assess not only the anti-inflammatory but, above all, the modulatory effect of EPA and DHA acids on noncommunicable diet-related diseases.
The PubMed, Web of Science and Scopus databases were searched for studies regarding the effects of omega-3 fatty acids on diet-related disorders from the last 10 years.
The available research shows that EPA and DHA supplementation has a beneficial impact on regulating triglycerides, total cholesterol, insulin resistance, blood pressure, liver enzymes, inflammatory markers and oxidative stress. Additionally, there is evidence of their potential benefits in terms of mitochondrial function, regulation of plasma lipoproteins, and reduction of the risk of sudden cardiovascular events associated with atherosclerotic plaque rupture.
Omega-3 polyunsaturated fatty acids (EPA, DHA) have many beneficial effects among patients with diet-related disorders. More well-designed randomised controlled trials are needed to fully determine the usefulness of EPA and DHA in treating and preventing noncommunicable diet-related diseases.
脂肪酸是人类饮食的基本组成部分，尤其是多不饱和脂肪酸，二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）。由于其多效性作用，特别是 EPA 和 DHA 的抗炎作用，人们已经在许多疾病的背景下研究了 omega-3 脂肪酸的重要性。目前，这些酸在非传染性疾病中的作用结果正在从更广泛的角度进行评估，而不仅仅是炎症。然而，omega-3 脂肪酸的调节和抗炎作用的机制仍然是密集研究的主题。因此，我们综述了涵盖过去十年文献的综述文章，以评估 EPA 和 DHA 酸不仅具有抗炎作用，而且更重要的是对非传染性饮食相关疾病的调节作用。
在 PubMed、Web of Science 和 Scopus 数据库中搜索了过去 10 年关于 omega-3 脂肪酸对饮食相关疾病影响的研究。
现有研究表明，EPA 和 DHA 补充剂对调节甘油三酯、总胆固醇、胰岛素抵抗、血压、肝酶、炎症标志物和氧化应激具有有益影响。此外，有证据表明它们在调节血浆脂蛋白和降低与动脉粥样硬化斑块破裂相关的突发心血管事件风险方面具有潜在益处。
ω-3 多不饱和脂肪酸（EPA、DHA）在饮食相关疾病患者中有许多有益的作用。需要更多设计良好的随机对照试验来充分确定 EPA 和 DHA 在治疗和预防非传染性饮食相关疾病中的用途。
