I posted the following on another newsgroup. It is the kind of study I would do if I were given funding at some point:
QUOTE: Abstract: "Offspring of long-lived individuals are a useful model to
discover biomarkers of longevity. The lipid composition of erythrocyte
membranes from 41 nonagenarian offspring was compared with 30 matched
controls. Genetic loci were also tested in 280 centenarians and 280
controls to verify a potential genetic predisposition in determining
unique lipid profile. Gas chromatography was employed to determine
fatty acid composition, and genotyping was performed using Taqman
assays. Outcomes were measured for erythrocyte membrane percentage
content of saturated fatty acids, monounsaturated fatty acids,
polyunsaturated fatty acids (omega-6 and omega-3), geometrical isomers
of arachidonic and oleic acids, and total trans-fatty acids. Also,
allele and genotyping frequencies at endothelial-nitric oxide synthase
and delta-5/delta-6 and delta-9 desaturase loci were considered.
Erythrocyte membranes from nonagenarian offspring had significantly
higher content of C16:1 n-7, trans C18:1 n-9, and total trans-fatty
acids, and reduced content of C18:2 n-6 and C20:4 n-6. No association
was detected at endothelial-nitric oxide synthase and delta-5/delta-6
and delta-9 desaturase loci that could justify genetic predisposition
for the increased trans C18:1 n-9, monounsaturated fatty acids and
decreased omega-6 synthesis. We concluded that erythrocyte membranes
derived from nonagenarian offspring have a different lipid composition
(reduced lipid peroxidation and increased membrane integrity) to that
of the general population."
Source: Rejuvenation Res. 2007 Dec 26 [Epub ahead of print].
Title: Fatty Acid Profile of Erythrocyte Membranes As Possible
Biomarker of Longevity.
Note: Nonagenarians are those between the ages of 90 and 99.
Commentary (by me): This does not mean you should go out and eat food
rich in trans fatty acids, because as the researchers point out, their
findings are consistent with a lipid peroxidation hypothesis for
longevity. However, this is consistent with what I do, and that is to
look for food that is over 50% SFAs, low in cholesterol, and if this
is the case, I don't worry if there are any trans fatty acids at that
point, since it's going to be a stable item and generate little if any
lipid peroxidation (still should not eat it if it has any hint of
rancidity to it). Also, note how they totally contradict the notion
that "trans fat" will cause some sort of structural harm to cells. In
fact, the opposite appears to be the case, and I've pointed out how
ridiculous the anti-"trans fat" claims were for a long time (on
several different levels). Instead, it would make more sense to test
the food item to see how quickly it goes rancid, and there are a few
tests that can be used (Rancimat and ORAC, as examples). However,
will you hear about this study in the "mainstream media?" Or will you
hear yet another report about how "bad" "trans fats" are, with either
no evidence cited or else an "epidemiological" study cited that did
not control for lipid peroxidation (in other words, what most likely
happens when "trans fat" appears to be unhealthy is that those who ate
the most TFAs also ate the most PUFAs and/or had a diet significantly
lower in antioxidant-rich foods). UNQUOTE.
It's also true that since cooked meat and a PUFA-rich diet seem to be a terrible combination, those consuming the most TFAs may also have more dangerous molecules being generated by the cooke meat/PUFAs combination. |
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