An open-label, multicenter, phase 2 study of a food enriched with docosahexaenoic acid in adults with sickle cell disease

IF 3

Prostaglandins, leukotrienes, and essential fatty acids Pub Date : 2023-06-01 DOI:10.1016/j.plefa.2023.102574

K.V. Giriraja , S.K. Bhatnagar , L. Tomlinson , F. Sancilio

{"title":"An open-label, multicenter, phase 2 study of a food enriched with docosahexaenoic acid in adults with sickle cell disease","authors":"K.V. Giriraja , S.K. Bhatnagar , L. Tomlinson , F. Sancilio","doi":"10.1016/j.plefa.2023.102574","DOIUrl":null,"url":null,"abstract":"<div><p>Sickle cell disease (SCD) induces red blood cell sickling, which causes debilitating symptoms including vaso-occlusion and inflammation. We investigated a food enriched with omega-3 fatty acids to determine its effect on certain factors: blood cell membrane fatty acid composition (including anti-inflammatory elements—docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)—and the pro-inflammatory, arachidonic acid (AA)); the inflammation biomarker, C-reactive protein (CRP); and vaso-occlusive crisis (VOC) pain. Ten adults with SCD ingested the food, daily, for 28 days. Evaluated measures included blood cell membrane fatty acid ratios (AA vs omega-3 (DHA+EPA)), CRP (mg/L) levels, and Visual Analogue Scale (VAS) scores (a VOC assessment). The food was well tolerated and led to a statistically significant CRP reduction (39%). However, changes in omega-3 fatty acid ratios and VAS scores were not significant. Overall, while the omega-3-enriched food reduced inflammation, larger, blinded studies are needed to assess its effectiveness on other measures.</p></div>","PeriodicalId":94179,"journal":{"name":"Prostaglandins, leukotrienes, and essential fatty acids","volume":null,"pages":null},"PeriodicalIF":3.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Prostaglandins, leukotrienes, and essential fatty acids","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0952327823000431","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 1

Abstract

Sickle cell disease (SCD) induces red blood cell sickling, which causes debilitating symptoms including vaso-occlusion and inflammation. We investigated a food enriched with omega-3 fatty acids to determine its effect on certain factors: blood cell membrane fatty acid composition (including anti-inflammatory elements—docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)—and the pro-inflammatory, arachidonic acid (AA)); the inflammation biomarker, C-reactive protein (CRP); and vaso-occlusive crisis (VOC) pain. Ten adults with SCD ingested the food, daily, for 28 days. Evaluated measures included blood cell membrane fatty acid ratios (AA vs omega-3 (DHA+EPA)), CRP (mg/L) levels, and Visual Analogue Scale (VAS) scores (a VOC assessment). The food was well tolerated and led to a statistically significant CRP reduction (39%). However, changes in omega-3 fatty acid ratios and VAS scores were not significant. Overall, while the omega-3-enriched food reduced inflammation, larger, blinded studies are needed to assess its effectiveness on other measures.

查看原文本刊更多论文

一项开放标签、多中心、2期研究，研究一种富含二十二碳六烯酸的食物在成人镰状细胞病中的作用

镰状细胞病（SCD）会诱导红细胞镰刀化，从而导致包括血管闭塞和炎症在内的衰弱症状。我们研究了一种富含ω-3脂肪酸的食物，以确定其对某些因素的影响：血细胞膜脂肪酸组成（包括抗炎元素二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）以及促炎的花生四烯酸（AA））；炎症生物标志物C反应蛋白（CRP）；以及血管闭塞危象（VOC）疼痛。10名患有SCD的成年人每天摄入这种食物，持续28天。评估的指标包括血细胞膜脂肪酸比率（AA与ω-3（DHA+EPA））、CRP（mg/L）水平和视觉模拟量表（VAS）评分（VOC评估）。该食物耐受性良好，导致CRP显著降低（39%）。然而，ω-3脂肪酸比率和VAS评分的变化并不显著。总的来说，虽然富含ω-3的食物可以减少炎症，但还需要更大规模的盲法研究来评估其对其他措施的有效性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊