INFORM January 2024

32 • inform January 2024, Vol. 35 (1)

Intervention Older adults were enrolled and randomly assigned to one of two groups: the camelina group or the placebo group. Subjects con sumed daily 35 g of crackers (Camelina enriched crackers or pla cebo ones) twice daily for 12 weeks. Measurements Serum polyunsaturated fatty acid profile, inflammatory sta tus and serum lipid panel parameters were recorded pre- and post-intervention. Results In the camelina group, alpha-linolenic acid serum concentration was significantly higher (p<0.01) compared to the placebo group at the end of the study. Concerning inflammatory plasma markers, a significant mean pro-inflammatory interleukin-18 plasma con centration decrease in the placebo group compared to the came lina one was observed (p<0.05). No significant differences in other mean inflammatory markers concentrations post-intervention were noted in either group. Lastly, examining the change in lipid profile, it is noteworthy that a higher reduction of total cholesterol, low-density lipoprotein and triglycerides in the camelina group postintervention, despite the lack of statistical significance. Conclusion Camelina oil significantly elevated the serum alpha-linolenic acid concentration with no significant changes in inflammatory markers and lipid profile. Equal bioavailability of omega-3 PUFA from Calanus oil, fish oil and krill oil: A 12-week randomized parallel study Vosskötter, F., et al. , Lipids , 58, 3, 129, 2023. https://doi.org/10.1002/lipd.12369 The bioavailability of long-chain omega-3 polyunsaturated fatty acids (n3 PUFA) can be affected by the form in which they are bound. An alternative source of n3 PUFA is Calanus finmar chicus oil (CO), which, unlike fish oil (FO) and krill oil (KO), contains fatty acids primarily bound as wax esters. Recent studies have shown that n3 PUFA from CO are bioavailable to humans, but CO has not been compared to other marine oils such as FO or KO. Therefore, the aim of this study was to investigate the influence of 12 weeks supplementation with CO, FO and KO on the long-term n3 PUFA status in healthy volunteers. The Omega-3 Index (O3I), defined as red blood cell EPA + DHA content as a percentage of total identified fatty acids, was used as a measure to assess n3 PUFA status. Sixty-two participants (mean ± standard deviation [SD] age: 29.7 ± 8.43 years) completed the randomized parallel group study (CO group: n = 21, 4 capsules/day, EPA + DHA dose: 242 mg/day; FO group: n = 22, 1 capsule/day, EPA + DHA dose: 248 mg/day; KO group: n = 19, 2 capsules/day, EPA + DHA dose: 286 mg/day). At baseline, the three groups showed comparable (mean ± SD) O3I values (CO: 5.13 ± 1.12%, FO: 4.90 ± 0.57%, KO: 4.87 ± 0.77%). The post-interventional (mean ± SD) O3I increase was comparable between the three groups (CO: 1.09 ± 0.55%; FO: 1.0 ± 0.53%; KO: 1.15 ± 0.65%, all p < 0.001). The study confirms that CO can

increase the n3 PUFA status comparable to FO and KO and is therefore an alternative marine source of bioavailable n3 PUFA, especially with regard to sustainability.

nnn

Thais Lomonaco Teodoro da Silva teaches and conducts food sci ence research at the Federal University of Lavras (UFLA), Brazil. Her research is focused on oleogels, lipid crystallization, and sonocrystallization.

Oils and fat have been a focal point in people’s diets for a long time when it comes to health and nutrition. One thing is important to keep in mind, humans do need fat and oils in their diet. Which one is the ideal oil to consume daily is the million-dollar question that consumers never cease to ask and nutritionists never stop trying to answer. The articles selected for the current issue bring some of those newest findings. Vegetable oil or animal fat oil, which is more conducive to cardiovascular health among the elderly in China? Wang, B., et al. , Current Problems in Cardiology , 48, 2, 101485, 2023. https://doi.org/10.1016/j.cpcardiol.2022.101485 Our present study aimed to investigate the relationship between cooking oil types and atherosclerotic cardiovascular dis ease (ASCVD) and to reveal which cooking oil is more benefi cial to cardiovascular health in older Chinese. This study relies on cross-section data from the Chinese Longitudinal Healthy Longevity Survey (CLHLS) in the 2018 wave. A total of 15,874 elderly Chinese over 65 years old were included in our analy sis. Logistic regression analysis was used to assess the association between cooking oil types and ASCVD. Of the 15,874 elderly people, 13,709 cooked with vegetable/gingili oil, with an average age [SD] of 84.47 [11.51] years; 1533 cooked with lard/other animal fat oils, with an average age [SD] of 85.90 [11.72] years. 3918 of those who cooked with vegetable/gingili oil had ASCVD, and 249 of those who cooked with lard/other animal fat oils had ASCVD. The prevalence of ASCVD in vegetable/gingili oil users (31.68%) was higher than that in lard/other animal fat oil users (17.46%). Compared with lard/other animal fat users, the multivariate-adjusted model indicated that vegetable oil/sesame oil users were significantly associated with a higher risk of ASCVD (OR = 2.19; 95%CI, 1.90-2.53). Our study found that cooking with lard/other animal fat oil is more beneficial to cardiovascular health in older Chinese. Dietary guidelines should seriously consider the health effects of substituting vegetable/gingili oil for lard/other ani mal fat oil for different populations.