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Effects of Garlic and Fish-Oil on Fasting Hypercholesterolemic Subjects
The principal researcher for this study was A Adler and B Holub from the Department of Human Biology, University of Guelph, Canada. It was published in JAMA in July 23, 2003.
This study examined the effects of garlic and fish-oil supplementation (alone and in combination) on fasting serum lipids and lipoproteins in hypercholesterolemic subjects. After an initial run-in phase, 50 male subjects with moderate hypercholesterolemia were randomly assigned for 12 wk to one of four groups: 1) 900 mg garlic placebo/d + 12 g oil placebo/d; 2) 900 mg garlic/d + 12 g oil placebo/d; 3) 900 mg garlic placebo/d + 12 g fish oil/d, providing 3.6 g n-3 fatty acids/d; and 4) 900 mg garlic/d + 12 g fish oil/d. In the placebo group, mean serum total cholesterol, low-density-lipoprotein cholesterol (LDL-C), and triacylglycerols were not significantly changed in relation to baseline.
Mean group total cholesterol concentrations were significantly lower with
garlic and fish oil (-12.2%) and with garlic (- 11.5%) after 12 wk but not
with fish oil alone. Mean LDL-C concentrations were reduced with garlic and
fish oil (-9.5%) and with garlic (-14.2%) but were raised with fish oil (+8.5%).
Mean triacylglycerol concentrations were reduced with garlic and fish oil (-
34.3%) and fish oil alone
(-37.3%).
The garlic groups (with and without fish oil) had significantly lower ratios of total cholesterol to high- density-lipoprotein cholesterol (HDL-C) and LDL-C to HDL-C. In summary, garlic supplementation significantly decreased both total cholesterol and LDL-C whereas fish-oil supplementation significantly decreased triacylglycerol concentrations and increased LDL-C concentrations in hypercholesterolemic men.
The combination of garlic and fish oil reversed the moderate fish-oil-induced rise in LDL-C. Coadministration of garlic with fish oil was well-tolerated and had a beneficial effect on serum lipid and lipoprotein concentrations by providing a combined lowering of total cholesterol, LDL-C, and triacylglycerol concentrations as well as the ratios of total cholesterol to HDL-C and LDL-C to HDL-C.
Fish Oil and Cholesterol
The Journal of Nutrition published a study this month about Effect of fish oil enriched margarine on plasma lipids, low-density- lipoprotein particle composition, size, and susceptibility to oxidation. The principal researchers in this study were NS Sorensen, P Marckmann, CE Hoy, W van Duyvenvoorde and HM Princen. These researchers conducted their research at The Department of Biochemistry and Nutrition, Technical University of Denmark, Lyngby.
The researchers investigated the effect of incorporating n-3 polyunsaturated fatty acids (PUFAs) into the diet on the lipid-class composition of LDL's, their size, and their susceptibility to oxidation. Forty-seven healthy volunteers incorporated 30 g sunflower-oil (SO) margarine/d into their habitual diet during a 3 week run-in period and then used either SO or a fish oil enriched sunflower oil (FO) margarine for the following 4 week.
Plasma concentrations of total cholesterol, triacylglycerols, HDL cholesterol, LDL cholesterol, and apolipoproteins A-I and B did not differ significantly between the groups during intervention. The FO margarine increased the concentration of n-3 very-long-chain PUFAs in the LDL particles, showing 93%, 8%, and 35% increases in eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid, respectively, in the FO group compared with 3%, 7%, and 7%, respectively, in the SO group during the intervention.
The cholesterol content of the LDL particles increased in the FO group [total cholesterol: 6% cholesterol ester: 12% although it was not significantly different from that in the control group, whereas the other lipid classes and the size of the LDL particles remained unchanged in both groups. A reduction in the alpha-tocopherol content in LDL (6%,) was observed in the FO group. Ex vivo oxidation of LDL induced with Cu2+ showed a significantly reduced lag time and lower maximum rate of oxidation after intake of the FO margarine.
The results indicate that consumption of the FO compared with the SO margarine had no effect on LDL size and lipid composition and led to minor changes in LDL a- tocopherol content and oxidation resistance.
Fish Oil and Male Abdominal Obesity
Factorial study of the effect of n–3 fatty acid supplementation and atorvastatin on the kinetics of HDL apolipoproteins A-I and A-II in men with abdominal obesity was the name of the study conducted by principal researcher Dick Chan at the Metabolic Research Center in Australia. The research has yet to be published.
The background for the study was disturbed HDL metabolism in insulin-resistant, obese subjects may account for an increased risk of cardiovascular disease. Fish oils and atorvastatin increase plasma HDL cholesterol, but the underlying mechanisms responsible for this change are not fully understood.
The researchers studied the independent and combined effects of fish oils and atorvastatin on the metabolism of HDL apolipoprotein A-I (apo A-I) and HDL apo A-II in obese men. The study design was that a 6-wk randomized, placebo-controlled, 2 x 2 factorial intervention study of the effects of fish oils (4 g/d) and atorvastatin (40 mg/d) on the kinetics of HDL apo A-I and HDL apo A-II in 48 obese men with dyslipidemia with intravenous administration of [d3]-leucine. Isotopic enrichments of apo A-I and apo A-II were measured with gas chromatography–mass spectrometry with kinetic parameters derived from a multicompartmental model (SAAM II).
The results of the study were fish oils and atorvastatin significantly decreased plasma triacylglycerols and increased HDL cholesterol and HDL2 cholesterol (P < 0.05 for main effects). A significant (P < 0.02) main effect of fish oils was observed in decreasing the fractional catabolic rate of HDL apo A-I and HDL apo A-II. This was coupled with a significant decrease in the corresponding production rates, accounting for a lack of treatment effect on plasma concentrations of apo A-I and apo A-II. Atorvastatin did not significantly alter the concentrations or kinetic parameters of HDL apo A-I and HDL apo A-II. None of the treatments altered insulin resistance.
Fish Oil and Serum Lipids
The research study was published in Experimental Biology and Medicine. The research findings were published in February of 2003. The study was called; the effect of a fish diet on serum lipids in healthy human subjects. The principal researchers in this group were O von Lossonczy, A Ruiter, HC Bronsgeest-Schoute, CM van Gent and RJ Hermus. They conducted their research at German University in Berlin.
The study was a crossover study was done with 19 male and 23 female volunteers living in a monastery and a convent, respectively. The effect of a fat fish (mackerel) diet on the blood serum lipid composition was studied. As the normal diet of these volunteers was of the lacto-ovo-vegetarian type, a control diet in which the fish was replaced by full-fat cheese was used.
Subjects consuming the fish diet had a daily uptake of polyunsaturated acids of the omega3 family of about 8 g; comparable amounts of linoleic acid were ingested with both diets. Both diets were consumed for a period of 3 weeks. Serum cholesterol was slightly, but significantly (7.5%), lower and serum triglycerides considerably lower (35%) on the fish diet, whereas high-density lipoprotein cholesterol increased slightly. Lipoprotein analysis showed a strong very low-density lipoprotein decrease by the fish diet while, in the men, both low and high-density lipoproteins increased.
The fatty acid composition of serum lipids showed considerable differences; C20: 5omega3 increased in all fractions and C22: 6omega3 was found in the triglycerides and the phospholipids, but not in the sterol esters. These increases occurred chiefly at the expense of C18: 1omega9 and, in particular, C18: 2omega6, which indicates a replacement of omega6 by omega3 acids. Long-chain monoenoic acids, which are abundant in the mackerel, were not detected in any serum lipid fraction.
Fish Oil Ratio and High Fiber Content Diet
Plasma lipids and lipoproteins in hypercholesterolemic men fed a lipid-lowering diet containing lean beef lean fish, or poultry was the name of the next study. The principal researchers were Édith Beauchesne-Rondeau, Annie Gascon, Jean Bergeron and Hélène Jacques. They conducted their research at the Département des sciences des aliments et de nutrition in Canada. This was published in The Journal of Endocrinology and Metabolism in March of 2006.
The background for the study was to reach desirable lipid and lipoprotein concentrations, patients with hypercholesterolemia are often told to replace the consumption of beef with that of fish and poultry. The objective of this study was to compare the effects on lipoprotein profiles in hypercholesterolemic men of the incorporation of lean beef, poultry (without skin), and lean fish into an American Heart Association diet with a high polyunsaturated-to-saturated fatty acid ratio and high fiber content.
Three groups of subjects each rotated in a crossover design through 3 experimental periods that lasted 26 days each. The diets were planned to provide 11 713 kJ/d, of which 18% came from protein, 53% from carbohydrate, and 30% from lipids (polyunsaturated-to-monounsaturated-to-saturated fatty acid ratio: 1.0:1.1:1.0); 268 mg cholesterol/d; and 29 g fiber/d.
The lean beef, lean fish, and poultry diets reduced plasma total and LDL cholesterol by 5–9%, LDL apolipoprotein B by 16–19%, VLDL triacylglycerols by 22–31%, and the ratio of total cholesterol to HDL cholesterol by 6–11%; they also increased the ratio of LDL cholesterol to apolipoprotein B by 18–28%.
No significant difference was found in these lipid variables between the 3 experimental diets. However, the lean fish diet increased HDL2 cholesterol significantly more than did the lean beef diet and the ratio of HDL2 to HDL3 cholesterol significantly more than did the lean beef and poultry diets.
The results indicate that an American Heart Association diet with a high polyunsaturated-to-saturated fatty acid ratio and high fiber content induced numerous favorable changes in coronary artery disease risk factors in hypercholesterolemic men, regardless of the protein source.
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