M.A. Gorman

Effects of ω-3 and ω-6 fatty acid-rich oils on the cardiovascular system of thermally injured rabbits: changes in plasma triglycerides, plasma cholesterol, relative blood viscosity, platelet count, and bleeding time

New Zealand white male rabbits were studied to determine how supplements of soybean oil, soybean + MaxEPA oil, or MaxEPA oil affected their cardiovascular status when they were burned. Plasma triglyceride concentrations increased at 2 hours after burn injury (28 days after supplement administration) and declined by the end of the study in all three experimental groups of rabbits. These same animals showed no noticeable differences in the plasma concentrations of total cholesterol or in the high-density lipoprotein cholesterol subfractions. Plasma low-density/very-low-density lipoprotein cholesterol levels remained unchanged at 2 hours after burn injury/sham treatment but increased by the end of the study in all three experimental groups of rabbits. The mean platelet number was significantly higher in burned/sham treated rabbits given soybean oil supplement as compared with numbers in those given either soybean oil + MaxEPA oil or MaxEPA oil supplement. Plasma relative viscosity was highest in the soybean oil-supplemented rabbits, decreased in animals fed soybean oil + MaxEPA, and lowest in MaxEPA oil-supplemented rabbits. Mean bleeding time was lowest in soybean oil-fed rabbits. The bleeding time was higher in rabbits fed soybean oil+MaxEPA oil and highest in MaxEPA oil-supplemented animals. Platelet number and plasma viscosity were highest in the soybean oil-supplemented rabbits and lowest in the MaxEPA oil-supplemented group. The reverse pattern occurred when bleeding time was established. Overall results obtained suggest that supplementation with oils rich in omega-3 and omega-6 fatty acids may have significant effects on the cardiovascular health of burned male New Zealand white rabbits.

Omega-3, -6, and -9 Fatty Acid Supplements Exert Different Effects on Serum Lipid Concentrations in Renal Dialysis Patients

■ Objective: To compare changes in blood lipid profiles of renal dialysis patients who consumed diets rich in either omega-3, -6, or -9 fatty acids over a 6-week period. ■ Design: Randomized before-after trial. ■ Setting: Three dialysis centers in the Dallas, TX, area. ■ Patients: Thirty-five maintenance hemodialysis patients were selected. Twenty-eight (9 men and 19 women) completed the study. Subjects were identified for inclusion for the study by the following criteria: concentrations of triglycerides (> 150 mg/dL) and cholesterol (> 180 mg/dL), absence of insulin-dependent diabetes, and absence of liver disease defined as three times greater than normal levels of serum glutamic pyruvic transaminase and serum glutamic oxaloacetic transaminase. ■ Interventions: Patients were given a daily supplement of either omega-3 fatty acid (3 g) MaxEPA (Seven Seas Health Care, Hull, England), omega-6 fatty acid (3 g) cottonseed oil, or omega-9 fatty acid (10% of caloric intake) pecan oil. ■ Main outcome measures: Fasting blood samples were obtained on days 0, 21, and 42 to determine serum total cholesterol (TChol), high-density lipoprotein cholesterol (HDL-C), HDL subfractions (HDL 2 -C and HDL 3 -C), and triglycerides (TG). ■ Results: A significant decrease in serum TChol was observed in the omega-9 fatty acid group. Significant decreases were also observed in the serum TG concentrations of the omega-3 and omega-9 fatty acid groups. Significant decreases in HDL-C were observed in the omega-3 fatty acid and control groups, whereas significant decreases in the HDL -C occurred in the control group. The HDL-C reduction in the omega-3 fatty acid group occurred primarily in the HDL -C subfraction. ■ Conclusions: Omega-3, -6, and -9 fatty acid supplements exert different effects on the serum lipid profiles of renal dialysis patients. New studies need to be initiated to determine the mechanisms responsible for this altered lipid metabolism and the clinical significance of these changes.

Do Lipid Values Correlate with Hospitalizations in the Hemodialysis Population

Abstract The frequency of cardiovascular disease (CVD) in the HD population is twice that of the general population. The studys purpose was to investigate the predictive value of lipid profiles and Body Mass Index (BMI) on morbidity (admits and length of stay (LOS) ) . Patients were stratified based on diabetic status (DM), hospitalizations, BMI, and ethnicity. Data (demographic, lipid parameters, and morbidity) were analyzed on 158 HD patients over a two year period. No correlation was found between atherogenic profiles and hospitalization admits/LOS. Serum cholesterol levels were higher in DM hospitalized patients when compared to non-DM patients. A significantly higher (p 30 were not predictive of admits/LOS. Patients with a BMI >30 had a higher (p

Nutrition Knowledge and Attitude Changes In College Students: Efficacy of One-Credit Hour Nutrition Concepts Vs. Three-Credit Hour Nutrition Courses

Abstract Nutrition knowledge and attitude changes were measured in 171 students completing a three-credit hour Nutrition course and 249 students completing a one-credit hour Nutrition Concepts course. Knowledge and attitude were measured on the first class day (pre-test) and at the end of the one semester courses (post-test). Instruments used were the previously validated Nutrition Knowledge Test (NKT) (50 multiple-choice questions) and Nutrition Attitude Scale (NAS) (25 closed-ended statements to which respondents agreed/disagreed with nutrition attitude statements). Curricula was similar in both courses, but differed in depth of content. Course topics included the Dietary Guidelines/Food Guide Pyramid, carbohydrates, fats, proteins, vitamins, minerals, and water. Results included that mean post-test NKT scores from subjects in the one-credit hour course (64±0.7% correct) were significantly higher (p

Nutrition Services Provided at Colleges and Universities Throughout the United States

Abstract At the present time, colleges and universities are pressured to provide nutrition services to meet student needs. The objective of this research was to identify various nutrition services currently being provided by universities. A randomized sample of 599 college/university personnel, who were members of The National Association of College and University Food Services (NACUFS), were surveyed to determine nutrition services provided. The research instrument consisted of 21 questions concerning respondent background, characteristics of the college/university, and scope of nutrition services provided. Response rate was 38%; 228 instruments were returned/analyzed. Most respondents were Foodservice Directors/Assistant Directors (70%) with≥8 years in their present position (51%) at colleges/universities with enrollments>10,000 students (53%). Respondents typically supervised>16 FTEs (76%) in facilities managed in-house (84%), through a contract company (20%), and/or through privatization (10%). Only 42% of respondents reported a Registered Dietitian employed within their department. The following nutrition services were identified by respondents as currently being provided: healthy eating information (87%), weight management (74%), nutrition counseling for athletes (63%), and counseling for medically prescribed diets (60%). Few universities reported nutrition counseling for pregnancy (16%), the physically challenged (18%), or nutrition support (enteral/parenteral) (14%). Only two percent of respondents reported charging fees for nutrition services. Annual revenue from fees ranged from

The effects of zinc supplementation on serum zinc and cholesterol concentrations in hemodialysis patients

20,000 (25%). In addition, only 12% of respondents indicated nutrition counseling services available via Internet. It may be concluded that although many colleges and universities may offer limited nutrition services, most are ill-prepared to provide sufficient nutrition services to meet student needs. By offering a greater variety of services, investigating innovative methods of counseling service delivery (Internet/on-line counseling), as well as exploring emerging frontiers in technology, Registered Dietitians on college campuses can enhance/expand both existing and future nutrition services provided.