Dietary Fats and Biomarkers of Human Health: Excess Saturated Fat or Lack of Omega 3 Fatty Acids

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Consumption of foods rich in saturated fats have been associated with elevated blood lipid levels and adverse health effects. However studies using animal models have demonstrated that dietary saturated fats raise blood lipid (cholesterol and triglyceride) levels only when the diet is low/deficient in omega-3 fatty acids. If the same is true for humans, this research will have important implications for the prevention of cardiovascular and other chronic diseases. Therefore we hypothesise that saturated fat consumption does not raise blood lipid levels if the diet is sufficient in omega-3 polyunsaturated fatty acids. We also hypothesise that the benefits of n-3 PUFA can be optimised when consumed in combination with saturated fats. This is a randomized controlled trial in cross-over design. It involves intervention with a single dose of dietary regimen, after an overnight fast, followed by collection of 5 blood samples at 0, 3, 4, 5 and 6 hours following meal consumption. Participants will be randomised to one of two diets, high saturated fat or high omega-6 polyunsaturated fatty acids. They will be given a portion of mashed potatoes containing either butter (saturated fat) or vegetable oil (omega-6) and 3 capsules of fish oil. After a week period the participants will come back and repeat the procedure receiving the alternative diets. They will also be asked to fill a medical and physical activity questionnaire and a 24 hour food diary in each visit.