Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/121807
Title: DIETARY FATTY ACIDS, OXYLIPINS AND RISK OF CORONARY HEART DISEASE
Authors: SUN YE
Keywords: fatty acid, coronary heart disease, epidemiology, nutrition, biomarker, oxylipin
Issue Date: 20-Aug-2015
Source: SUN YE (2015-08-20). DIETARY FATTY ACIDS, OXYLIPINS AND RISK OF CORONARY HEART DISEASE. ScholarBank@NUS Repository.
Abstract: THIS THESIS AIMS TO PROVIDE A BETTER UNDERSTANDING OF THE ROLES OF COOKING OILS, DIETARY AND PLASMA FATTY ACIDS, AND OXIDIZED METABOLITES (OXYLIPINS) IN RELATION TO THE RISK OF CORONARY HEART DISEASE (CHD). MAJOR FINDINGS OF THIS THESIS INCLUDE: 1) PALM OIL SIGNIFICANTLY INCREASED LDL-CHOLESTEROL AS COMPARED WITH VEGETABLE OILS LOW IN SATURATED FAT IN A META-ANALYSIS OF CLINICAL TRIALS. 2) IN A NESTED CASE-CONTROL STUDY, HIGHER PLASMA CONCENTRATIONS OF ALPHA-LINOLENIC ACID, LONG-CHAIN OMEGA-3 FATTY ACIDS AND STEARIC ACID WERE ASSOCIATED WITH LOWER RISK OF ACUTE MYOCARDIAL INFARCTION, WHILE ARACHIDONIC ACID WAS ASSOCIATED WITH A HIGHER RISK. THESE ASSOCIATIONS WERE NOT SUBSTANTIALLY ATTENUATED AFTER ADJUSTMENT FOR OXYLIPINS. A SIGNIFICANT INVERSE ASSOCIATION WAS ALSO OBSERVED FOR AN ARACHIDONIC ACID-DERIVED OXYLIPIN THROMBOXANE B2. THESE FINDINGS SUGGEST IMPORTANT ETIOLOGICAL ROLES OF CERTAIN FATTY ACIDS IN THE DEVELOPMENT OF CHD. THESE EFFECTS MAY BE PARTIALLY MEDIATED THROUGH CHAN
URI: http://scholarbank.nus.edu.sg/handle/10635/121807
Appears in Collections:Ph.D Theses (Open)

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