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Title: The influence of n-3 fatty acids on Barrett's epithelium : .A human intervention study.
Author: Mehta, Samir Pravin
ISNI:       0000 0001 3392 1234
Awarding Body: University of Oxford
Current Institution: University of Oxford
Date of Award: 2008
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Evidence from animal and in vitro studies indicates that n-3 fatty acids may inhibit carcinogenesis, and epidemiological studies suggest a reduced risk of oesophageal cancer in populations with high consumption of fish. One of the possible mechanisms for this chemopreventive effect is the suppression of eicosanoid production through inhibition ofthe enzyme cyclo-oxygenase (COX)-2. The major predisposing factor for the development of oesophageal adenocarcinoma is the replacement of normal squamous epithelium by columnar lined epithelium, also known as Barrett's oesophagus. Individuals with this condition have a thirty to forty fold-increased risk of developing oesophageal adenocarcinoma compared to the general population. In this study, the effects of dietary supplementation with the n-3 fatty acid eicosapentaenoic acid (EPA) on tissue eicosanoid levels (PGE2 and LTB4) and cyclo-oxygenase-2 (COX2) activity in Barrett's oesophagus have been determined. Methods Fifty-two participants with known Barrett's oesophagus agreed to take part in this study. Six participants withdrew during the study period. Endoscopic biopsies were obtained from a recorded level within the area ofBarrett's, and then 27 randomly assigned patients consumed EPA capsules (1.5g/day) for six months, the others acting as controls. At the end ofthis period, patients were re-endoscoped and biopsies taken at the same level. Tissue samples were analysed for mucosal lipid profile, PGE2, LTB4, COX-2 protein and RNA levels. Levels of cellular proliferation were also measured by Ki-67 immunohistochemistry. Supplied by The British Library - 'The world's knowledge' /-y 3 Results There was a significant increase in mucosal EPA content after dietary supplementation (6 months vs. baseline: 2.4% vs. 0.8% of total lipid content~ p
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available