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Effects of Fish-oil Ingestion on Cardiovascular Risk Factors
Effects of fish-oil ingestion on cardiovascular risk factors in hyperlipidemic subjects in Israel: a randomized, double-blind crossover study was the title given to the study conducted by researchers P Green, J Fuchs, N Schoenfeld, L Leibovici, Y Lurie, Y Beigel, Z Rotenberg, R Mamet and P Budowski at The Department of Internal Medicine A, Beilinson Medical Center, Petah Tikva, Israel.
The results were published in the American Journal of Clinical Nutrition. The study evaluates the effects of a daily fish-oil supplement on serum lipids, apolipoproteins, and some platelet functions and hemorheologic variables were examined in 27 hyperlipidemic subjects, both male and female in a randomized, controlled, double-blind, crossover fashion with an identically encapsulated vegetable oil serving as the control treatment.
Despite the habitual high linoleic acid intake of the study population, significant incorporation of n-3 (omega-3) fatty acids into the serum, platelet, and erythrocyte lipids was observed after the fish-oil supplement. Ingestion of fish oil resulted in a 40% decrease in the triglyceride concentration, a 12% increase in HDL cholesterol, and a significant decrease in plasma viscosity, whereas the vegetable-oil placebo had no significant effect.
We conclude that a moderate intake of fish oil (15 g/d) is a feasible treatment for hypertriglyceridemia even in patients with a background of high linoleic acid intake and that it may have a beneficial effect on several cardiovascular risk factors. The results of this study show that fish-oils ingestion in a moderate dose is a feasible treatment for hypertriglyceridemia even in a population with a high intake of linoleic acid.
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