Article (Scientific journals)
Fatty acids and associated cardiovascular risk
LE GOFF, Caroline; Kaux, Jean-François; Leroy, Ludovic et al.
2013In Food and Nutrition Sciences, 4 (9A), p. 188-194
Peer reviewed
 

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Keywords :
Fatty acids; acute myocardial infarction; gas chromatography
Abstract :
[en] Background: A fatty acid (FA) is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Recently, the role of FA and particularly omega-3 and -6 has emerged as cardiovascular risk factor in the literature. The aim of our study was to establish reference values for these FA and to compare them with data obtained in a population of acute myocardial infarction (AMI) patients. Materials and methods: Hundred thirty five healthy subjects (59.38 ± 27.12 yo, 75 men) were selected as reference population. We also evaluated FA in thirty three patients (55 ± 9 yo, 23 men) admitted in the Emergency Department of our Institution for AMI. The fasting whole blood was drawn in vacutainer containing EDTA. Before analysis, samples were washed and transmethylated. We performed the quantification of different FA by gas chromatography associated with flame ionisation detector (GCFID). Results: We obtained results in control healthy patients to be used as reference values. In the AMI group, levels of omega-6 were significantly higher (p<0.05) for C18:2n6 and C18:3n6 than the reference population and omega-3 values were significantly lower (p<0.01) compared to reference value for C22:6n3. The omega-3 index was lower and the ratio omega-6/omega-3 was higher in AMI group compared to reference values. Conclusions: We have established reference value for FA and have compared these values with the results obtained in AMI population. FA determination is a new tool we are able to use and to process in our laboratory which can help the clinician to screen patients with the highest cardiovascular risks because of the implication of FA in the etiopathogeny of atherosclerosis.
Disciplines :
Endocrinology, metabolism & nutrition
Cardiovascular & respiratory systems
Laboratory medicine & medical technology
Author, co-author :
LE GOFF, Caroline  ;  Centre Hospitalier Universitaire de Liège - CHU > Chimie médicale
Kaux, Jean-François  ;  Université de Liège - ULiège > Département des sciences de la motricité > Département des sciences de la motricité
Leroy, Ludovic
PINCEMAIL, Joël ;  Centre Hospitalier Universitaire de Liège - CHU > Chirurgie cardio-vasculaire
Chapelle, Jean-Paul ;  Université de Liège - ULiège > Département de pharmacie > Département de pharmacie
Cavalier, Etienne  ;  Université de Liège - ULiège > Département de pharmacie > Chimie médicale
Language :
English
Title :
Fatty acids and associated cardiovascular risk
Publication date :
September 2013
Journal title :
Food and Nutrition Sciences
ISSN :
2157-944X
eISSN :
2157-9458
Publisher :
Scientific Research, Irvine, United States - California
Special issue title :
Special Issue on Fatty Acids
Volume :
4
Issue :
9A
Pages :
188-194
Peer reviewed :
Peer reviewed
Available on ORBi :
since 06 November 2013

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