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
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...
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