Dose-response effects of fish-oil supplementation in healthy volunteers

Blonk, M. C.; Bilo, H. J. G.; Nauta, J. J. P.; Popp-Snijders, C.; Mulder, Cees; Donker, A. J. M.

doi:10.1093/ajcn/52.1.120

Cited by 148 publications

(69 citation statements)

References 43 publications

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“…The results of the present study of the effect of n-3 PUFA supplements on plasma and erythrocyte fatty acid patterns are in agreement with others, in which low doses of n-3 PUFA led to increases in n-3 fatty acids in both plasma (Bronsgeest-Schoute et al, 1981;Blonk et al, 1990;DeLany et al, 1990) and erythrocytes (Brown et al, 1991) comparable to ours. Moreover, as observed in other studies, the low ®sh-oil dose administered in our study did not affect the proportion of LA and AA either in plasma or in erythrocytes (Bronsgeest-Schoute et al, 1981;von Schacky et al, 1985;DeLany et al, 1990).…”

Section: Discussionsupporting

confidence: 93%

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Administration of low doses of fish oil derived N-3 fatty acids to elderly subjects

et al. 1997

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Objectives: To assess the incorporation of n-3 polyunsaturated fatty acids (PUFA) in plasma and erythrocyte lipids of elderly subjects after ingestion of very low doses of ®sh oil. The effects on a-tocopherol and retinol concentrations were also studied. Setting: Municipal nursing home in Barcelona, Spain. Subjects: Forty-®ve elderly subjects aged 60±92 y. Design and intervention: Subjects received a non-commercialized milk formula containing 1% ®sh oil for 15 months, which provided 0.40 g/d of n-3 PUFA. Fatty acid pro®les and antioxidant concentrations were measured before and after the intervention period. Results: Fish oil ingestion was associated with signi®cant increases in total n-3 PUFA in plasma and erythrocytes by 32% and 18%, respectively. Eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid concentrations were higher after the ingestion period both in plasma and erythrocytes (P`0.05), whereas linoleic and arachidonic acids remained unchanged. The n-6/n-3 ratio decreased by 21% in plasma and by 16% in erythrocytes (P`0.05). Moreover, younger subjects showed a greater incorporation of EPA and DHA than older subjects. Plasma a-tocopherol and retinol concentrations did not vary signi®cantly, whereas erythrocyte atocopherol was signi®cantly higher after the intervention period. Conclusion: This study shows that low doses of n-3 PUFA supplemented with adequate amounts of a-tocopherol can be incorporated into blood lipids in elderly subjects without lowering their antioxidant concentrations. Sponsorship: This study was supported by a research grant from the Spanish CDTI.

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Section: Discussionsupporting

confidence: 93%

“…Signi®cantly different from baseline (paired t test): *P`0.05; **P`0.01. Blonk et al, 1990;DeLany et al, 1990;Brown et al, 1991). Because no large effects were expected, analyses of fatty acids and vitamins were performed at the beginning and at the end of the ingestion period.…”

Section: Discussionmentioning

confidence: 99%

Administration of low doses of fish oil derived N-3 fatty acids to elderly subjects

et al. 1997

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“…The total fat content of the diet also appeared to be unimportant, and only subjects eating one or less than one fish meal a week were included to optimize detection of a BP effect. Negative results in normotensive subjects have also appeared from other centers using up to 6 g of o>3 fats daily for 12 weeks 26 or 4.7 g/d as mackerel paste for 6 weeks. …”

Section: Tertiles Of Change Inmentioning

confidence: 95%

Effects on blood pressure of omega 3 fats in subjects at increased risk of cardiovascular disease.

et al. 1993

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This study was conducted to compare the effects of o>3 fatty acids, taken as fish or fish-oil supplements in the setting of a high-or low-fat dietary background, on blood pressure and heart rate in men with moderate cardiovascular risks. One hundred twenty men were randomly allocated to five high-fat (40% of daily energy) and two low-fat (30% of energy) groups to undertake a 12-week dietary intervention period involving fish, fish oil, or a combination of these. Sodium intake was restricted to less than 90 mmol/d. The five high-fat groups were assigned to take either 6 or 12 fish-oil capsules daily, fish or a combination of fish oil and fish, or placebo capsules. The two low-fat groups took either fish or placebo capsules. Fish meals were devised to provide 1.3 g of eicosapentaenoic acid daily, equivalent to that contained in 6 fish-oil capsules. Subjects were instructed to eat a selection of fish that provided an average of 3.65 g/d (range, 3.2 to 4.1 g/d) of total 3 fatty acids of marine origin in terms of protection against coronary artery disease. These benefits are probably mediated at least in part by effects on platelet function and lipoprotein metabolism.1 The effects of w3 fatty acids on blood pressure (BP) are less clear. Although some studies have clearly shown significant BP-lowering effects of fish-oil supplements, including the large Troms0 study in untreated hypertensive subjects, 2 an equally large North American study failed to demonstrate any such effect.3 Possible reasons for these discrepancies are differences in the background diets of the populations. For example, in the Troms0 study, subgroup analysis showed a BP fall with fish oils only in those subjects eating less than three fish...

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“…In a recent review of seventy-two placebo-controlled human studies which provided supplemental EPA and DHA in the range 1·0-7·0 g/d for at least 2 weeks, plasma TAG concentrations were consistently reduced by 25-30 % (Harris, 1996). Several studies have shown that fish-oil supplementation has a dose-dependent hypotriacylglycerolaemic effect on fasting plasma TAG concentrations Blonk et al 1990;Schmidt et al 1990). When the data from these studies are pooled (Fig.…”

Section: Defining Optimal Levels Of N-3 Polyunsaturated Fatty Acid Inmentioning

confidence: 99%

Unsaturated fatty acids

Roche

1999

Proc. Nutr. Soc.

120

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There is good scientific evidence that dietary fatty acid composition is involved in the aetiology of many diseases. Increasing the supply of n−3 polyunsaturated fatty acids (PUFA) may reduce the risk of CHD. Several scientific organizations (for example, see Department of Health, 1991, 1994; British Nutrition Foundation, 1992; Scientific Committee for Food, 1993; Food and Agriculture Organization/World Health Organization, 1998) have made recommendations for n−3 PUFA; however, there is a high degree of variation both in terms of the type and amount of n−3 PUFA (up to 7-fold). This variation reflects the different scientific axioms which underlie the different recommendations. Optimal nutrition may be defined in terms of the level of a nutrient required to avoid deficiency, or the amount required to have an effect on biomarkers and functional indicators of nutrient intake, or the level of a nutrient which prevents disease. Functional biomarkers of n−3 PUFA include plasma, platelet and erythrocyte phospholipid-n−3 PUFA levels. Plasma triacylglycerol concentrations represent a functional indicator of n−3 PUFA because n−3 PUFA exert a consistent hypotriacylglycerolaemic effect which is dose-dependent and persistent. In terms of disease status, epidemiological studies have demonstrated that the incidence of CHD is inversely associated with consumption of n−3 PUFA. Despite the health benefits of n−3 PUFA, the mean daily intake falls far short of most of the recommendations. Increasing fish intake is the most obvious way to increase n−3 PUFA intake. However, a large percentage (up to 65) of the population do not eat fish. Thus, there is a need for alternative sources of n−3 PUFA, such as functional foods, whose unique fatty acid composition could fortify staple foods thereby promoting optimal levels of n−3 PUFA intake.

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Dose-response effects of fish-oil supplementation in healthy volunteers

Cited by 148 publications

References 43 publications

Administration of low doses of fish oil derived N-3 fatty acids to elderly subjects

Administration of low doses of fish oil derived N-3 fatty acids to elderly subjects

Effects on blood pressure of omega 3 fats in subjects at increased risk of cardiovascular disease.

Unsaturated fatty acids

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