Women with Higher Intake of Dietary Saturated Fats Have Fewer Mature Oocytes Available for Ivf: Synthesis and Reaction
Women with higher intake of dietary saturated fats have fewer mature oocytes available for IVF
Source: European Society of Human Reproduction and Embryology http://www.news-medical.net/news/20120703/Women-with-higher-intake-of-dietary-saturated-fats-have-fewer-mature-oocytes-available-for-IVF.aspx? Written by: Maureen Erica T. Pomada
Synthesis
In Vitro Fertilization is the removal of one or more mature oocytes from a woman’s ovary by laparoscopy and fertilized by exposure to sperm under laboratory conditions outside a woman body. About 40 hours after fertilization, the laboratory-grown fertilized ova are inserted into a woman’s uterus, where ideally one or more of them will implant and grow (Van Voorhis, 2007). Once a pregnancy has been successfully established, a woman’s prenatal care is the same for that for any pregnancy. The effect of dietary fat (classified as total, saturated, monosaturated, polysaturated and trans fat) on a range of preclinical and clinical outcomes in women having IVF is the main concern of this study. 147 women having IVF at Massachusetts General Hospital Fertility Center were tested. It was found that women with higher intake of total fat had fewer metaphase II (MII) oocytes (the only cells that can be used for IVF) retrieved than women in the lowest tertile, this association was driven by intake of saturated fats according to Professor Chavarro. Dietary fats containing saturated fatty acids affiliated with high levels of total plasma cholesterol and LDL cholesterol, women in highest tertile of polyunsaturated fat intake had a higher proportion of poor quality embryos and more slowly cleaving embryos than had women in the lowest tertile of intake. Trans fatty acids are formed during the hydrogenation of liquid vegetable oil which contents isn’t included of food label, consumers specially women is advised to minimize the assumption of extensively hydrogenated oils for it has been linked with ovulatory infertility (as in polycystic
Source: European Society of Human Reproduction and Embryology http://www.news-medical.net/news/20120703/Women-with-higher-intake-of-dietary-saturated-fats-have-fewer-mature-oocytes-available-for-IVF.aspx? Written by: Maureen Erica T. Pomada
Synthesis
In Vitro Fertilization is the removal of one or more mature oocytes from a woman’s ovary by laparoscopy and fertilized by exposure to sperm under laboratory conditions outside a woman body. About 40 hours after fertilization, the laboratory-grown fertilized ova are inserted into a woman’s uterus, where ideally one or more of them will implant and grow (Van Voorhis, 2007). Once a pregnancy has been successfully established, a woman’s prenatal care is the same for that for any pregnancy. The effect of dietary fat (classified as total, saturated, monosaturated, polysaturated and trans fat) on a range of preclinical and clinical outcomes in women having IVF is the main concern of this study. 147 women having IVF at Massachusetts General Hospital Fertility Center were tested. It was found that women with higher intake of total fat had fewer metaphase II (MII) oocytes (the only cells that can be used for IVF) retrieved than women in the lowest tertile, this association was driven by intake of saturated fats according to Professor Chavarro. Dietary fats containing saturated fatty acids affiliated with high levels of total plasma cholesterol and LDL cholesterol, women in highest tertile of polyunsaturated fat intake had a higher proportion of poor quality embryos and more slowly cleaving embryos than had women in the lowest tertile of intake. Trans fatty acids are formed during the hydrogenation of liquid vegetable oil which contents isn’t included of food label, consumers specially women is advised to minimize the assumption of extensively hydrogenated oils for it has been linked with ovulatory infertility (as in polycystic
References: Maternal & Child Health Nursing: Care of the Childbearing & Childbearing Family, 6th Edition. Adele Pillliteri. ©2010 by Lippincott Williams and Wilkins at 530 Wallnut Street, Philadelphia PA 19106 Lippincott’s Illustrated Reviews: Biochemistry, 2nd Edition. Pamela Champe and Richard Harvey. ©1994 by J.B. Lippincott Company at 277 East Washington Square, Philadelphia, Pennsylvania 1946. Reflection Production of the mature oocytes for IVF have been proven to be inversely associated with the intake of saturated fats. This is according study conducted by the Harvard School of Public Health. This study is very significant especially in determining the factors of producing less matured oocytes available for IVF. Previous studies have already showed that trans-fat intake has negative effects to reproductive health especially high intakes of such. Negative results include that of ovulatory infertility and miscarriage and low sperm concentrations. Saturated fatty acids can also result to raising cholesterol and high risk of coronary disease. This can become very harmful both for the women and the embryo to be produced. Sources of saturated fats would include dairy and meat products and vegetable oils such as coconut and palm oils. The oocytes from women with high intake of dietary saturated fats can have fewer metaphase II than those with lower intake. The embryo quality also as stated was proven to be inversely related to polyunsaturated consumption that is they produce poor quality embryos and more slowly cleaving embryos. With these in realization, oocytes taken from women with high intake of dietary saturated fats are not effective to use during IVF because it may lead to unfavorable results. I believe that this article have set a clearer standard and awareness to women who plan to be a contributor or involve in IVF. For medical institutions, this article may be best used as a basis or reference of future tests and studies to be more cautious and informed about the effects of dietary saturated fat intakes for the availability of production of mature oocytes for IVF.