Dietary polyunsaturates and peroxidation of low density lipoprotein

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Abstract

Oxidative modification of low density lipoprotein is influenced by dietary poly unsaturates. Omega-6 poly unsatured fatty acids enhance the susceptibility of low density lipoprotein to oxidation compared with monoenes. Most studies on omega-3 fatty acids also exhibit increased peroxidation of low density lipoprotein, although these data are more conflicting. Future studies should focus on additional information concerning dietary intake of antioxidants, fatty acids and lipid peroxides, as well as on the importance of low density lipoprotein oxidation

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