Polyunsaturated fatty acids adverse effects

This cascade however may be propagated throughout the cell unless terminated by a protective mechanism (see below) or a chemical reaction such as disproportionation, which gives rise to a non-radical product. Polyunsaturated fatty acids, found particularly in membranes, are especially susceptible to free radical attack. The effects of lipid peroxidation are many and various. Clearly, the structural integrity of membrane lipids will be adversely affected. In the lipid radical produced, the sites of unsaturation may change, thereby altering the fluidity of the membrane (see chap. 3). Lipid radicals may interact with other lipids and... 

More recently, too much hnoleic acid in the diet was associated with a predisposition toward coronary and inflammatory diseases. Because n-3 polyunsaturated fatty acids moderated the adverse effects of excess n-6 polyunsaturated fatty acids, nutritionists have advocated an increase in consumption of fish and fish oils. The oxidation of polyunsaturated fatty acids components in lipoproteins in blood is now implicated in the development of atherosclerosis (see Sections D and E). Therefore, in recommending increased intakes of n-3 polyunsaturated fats in the diet, the potentially serious problems of their oxidation should not be overlooked by nutritionists and the general public. 

The consensus is that the significance of Mead acid production in humans has not been established, and further research is needed in this area. It is unlikely that a competitive effect between polyunsaturated fatty acids (PUFA) and trans fatty acids would arise, because of the relatively high intakes of linoleic acid in people freely selecting their own diets. Also, as there is a large body pool of linoleic acid available for conversion to long-chain PUFA, it is unlikely that the trans fatty acids in the body would interfere even at relatively low ratios of dietary linoleic acid to trans fatty acids. The appearance of Mead acid is not specifically induced by trans fatty acids, and experiments in animals have not demonstrated any adverse health effects of its production. 

Fish oil supplements (SEDA-13, 460) (SEDA-18, 3), rich in long-chain polyunsaturated ( -3 fatty acids (eicosa-pentaenoic acid, docosahexaenoic acid), can reduce plasma concentrations of triglycerides and VLDL cholesterol, reduce platelet aggregation, prolong bleeding time, reduce blood pressure, increase the fluidity of the blood, and affect leukotriene production. Reported adverse effects include fullness and epigastric discomfort, diarrhea, and a fishy taste after belching. In addition to these mild symptoms, certain areas have been identified in which problems of a more serious nature could arise ... 

The reduced activity of the n-6 fatty acid biosynthetic pathway in the diabetic nerve could decrease the availability of AA for prostanoid formation and this could have deleterious consequences on the nerve vasculature, with resultant adverse effects on nerve function. The depletion of AA could be exacerbated by a heightened level of reactive oxygen species (ROS), which react readily with the double bonds of polyunsaturated... 

Nowadays, food scientists are including in their research and product development equations the production of snacks with minimal fat calories and fat decomposition products to counter contents known to have adverse effects on human health. At the same time they seek to produce snacks with similar sensory properties (flavor, texture, and overall acceptability) compared to the norm. A healthful balance of fatty acids (saturated monounsaturated polyunsaturated and omega 6 omega 3) and the production of snacks free of trans fatty acids are taken into consideration. 

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