Modification of upper gastrointestinal prostaglandin synthesis by dietary fatty acids

The effects of dietary oils on gastric, duodenal mucosa and liver were investigated in a rat model. Unsaturated fatty acid profiles and in vitro prostaglandin (PG) synthesis (PGE2, PGF2 alpha, 6-oxo-PGF1 alpha and thromboxane B2), were measured after 14 days of dietary oil supplements. There were no significant differences in prostanoid synthesis between rats fed coconut oil (high saturated fat content) and standard diet. After fish oil supplement, tissue eicosapentaenoic acid and docosahexaenoic acid levels were higher, arachidonic acid levels were lower, and prostanoid synthesis was reduced in both stomach and duodenum. After corn oil and evening primrose oil, linoleic acid levels were variably increased, but there were no significant differences in arachidonic acid or prostanoid synthesis. Dihomogamma-linolenic acid levels were slightly increased after evening primrose oil. Dietary incorporation of fatty acids into gastroduodenal tissue is not uniform. When incorporated, fatty acids can modify prostaglandin synthesis.