Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

Abstract

Objective: To study the possibility of increasing the very long-chain n-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in humans by means of consumption of a common food product, Scandinavian caviar paste, suitable for strategic enrichment with a high concentration of these fatty acids, and to measure the potential inducement of lipid peroxidation. Design: A randomized double blind repeated measures experiment. Subjects and interventions: In total, 16 healthy, nonsmoking subjects (eight men and eight women, age 42712 y) were included in the study. Eight consumed 25 g ordinary caviar paste daily for 3 weeks, and eight the same amount of caviar paste enriched with a very stable fish oil (7%, wt/wt). Blood lipids, plasma phospholipid fatty acids and lipid peroxidation were measured. Results: a-Linoleic acid was significantly decreased after intake of both ordinary (À8%, Po0.05) and fish oil caviar (À10%, Po0.05), as was the sum of all n-6 fatty acids (À6%, Po0.05 and À8%, Po0.001, respectively). The fatty acids EPA and DHA, as well as the sum of all n-3 fatty acids, increased significantly in both caviar groups but more in the group given fish oil caviar paste (EPA: +51%, Po0.05 and +100%, Po0.001, respectively; DHA: +24%, Po0.01 and +29%, Po0.001, respectively; sum of n-3:+27%, Po0.05 and +40%, Po0.001, respectively). Lipid peroxidation, measured as the thiobarbituric acidFmalondialdehyde adduct, was increased by 26% (Po0.05) after intake of ordinary caviar paste, but was unchanged after intake of fish oil-enriched caviar paste. Conclusion: Scandinavian caviar paste is a spread naturally enriched with n-3 polyunsaturated fatty acids that can be included in the diet to achieve an increase in these fatty acids. However, changing to caviar paste enriched with stable fish oil will lead to a considerably greater increase in EPA and DHA.

Sustainable Production of Omega-3 Fatty Acids

“…When supplemented to the diet they can reduce AA content in plasma/serum phospholipids by up to 25 % and these effects are observed at relatively low doses ( Fig. 7.5) Cerbone et al 1999;Engstrom et al 2003;Finnegan et al 2003;Gibney and Hunter 1993;Grimsgaard et al 1997;Gronn et al 1991;Hodge et al 1993;Kew et al 2004;Layne et al 1996;Mori et al 2000;Rambjor et al 1996;Sanders and Hinds 1992;Sinclair et al 1987;Singer et al 1986;Stark et al 2000;Thies et al 2001;Vidgren et al 1997;Von et al 1985;Vognild et al 1998;Wallace et al 2003). Similar effects can be observed with dietary ALA, but this usually requires relatively high levels in the diet ( Fig.…”

“…Similarly, dietary DHA can double the levels of DHA in the plasma/serum pool ( Fig. 7.4) (Agren et al 1988(Agren et al , 1991Blonk et al 1990;Buckley et al 2004;Cerbone et al 1999;Driss et al 1984;Engstrom et al 1996Engstrom et al , 2003Finnegan et al 2003;Ghafoorunissa et. al.…”

Predictors for Reporting of Dietary Assessment Methods in Food-based Randomized Controlled Trials over a Ten-year Period

“…Tables 1 and 2 display the detail of each of the studies (by size of the study) that did report a dietary assessment method. In total 50 studies (20.6%) did not report the dietary assessment method used (Janatuinen et al, 1995;Sacks et al, 1995;Conlin et al, 2000;Fan et al, 2000;Kauwell et al, 2000;Knopp et al, 2000;Vuksan et al, 2000;Gregory et al, 2001;Lietz et al, 2001;Moore et al, 2001;Svetkey et al, 2001;Vollmer et al, 2001;Janatuinen et al, 2002;Pijls et al, 2002;Shankar et al, 2002;Vicennati et al, 2002;Allison et al, 2003, Berg et al, 2003Engstrom et al, 2003;Facchini et al, 2003;Gluck and Gebbers, 2003;Hadley et al, 2003;Hoyt et al, 2003;Khan et al, 2003;Upritchard et al, 2003;Vozzo et al, 2003;Wolfe et al, 2003;Xiao et al, 2003; Writing group of the PREMIER Collaborative Research Group, 2003;Chen et al, 2004;Maubach et al, 2004;McGuire et al, 2004;Miyashita et al, 2004;Parra et al, 2004;Sagara et al, 2004;Westerterp-Plantenga et al, 2004;Davey Smith et al, 2005;Svetkey et al, 200...…”

“…Although it was hypothesized that newer studies would utilize technology for dietary assessment more so than older ones, this was not found to be the case x 2 0.487 (p D 0.485). Writers of the publications also appeared to have assumed that the (Janatuinen et al, 1995, Sacks et al, 1995, Conlin et al, 2000, Fan et al, 2000, Vuksan et al, 2000, Kauwell et al, 2000, Knopp et al, 2000, Gregory et al, 2001, Lietz et al, 2001, Janatuinen et al, 2002, Pijls et al, 2002, Shankar et al, 2002, Vicennati et al, 2002, Vozzo et al, 2003, Khan et al, 2003, Engstrom et al, 2003, Hadley et al, 2003, Xiao et al, 2003, Allison et al, 2003, Wolfe et al, 2003, Berg et al, 2003, Facchini et al, 2003, Gluck and Gebbers, 2003, Hoyt et al, 2003, Writing group of the PREMIER Collaborative Research Group, 2003, Upritchard et al, 2003, Westerterp-Plantenga et al, 2004, Miyashita et al, 2004, Parra et al, 2004, Sagara et al, 2004, Maubach et al, 2004, Chen et al, 2004, Davey Smith et al, 2005, Derouiche et al, 2005, McGuire et al, 2004, Pieterse et al, 2005, Shankar et al, 2005, Lejeune et al, 2005, Benito et al, 2006<...>…”

Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

“…There is a high demand for frozen and salted cod roe for smoking, canning and the production of various kinds of spreads, such as ''caviar'' spread (Arason, 2003). Scandinavian caviar is a cod roe paste, usually smoked and mixed with vegetable oil and different spices, and has a long tradition as a popular spread on bread for all ages (Engström, Wallin, & Saldeen, 2003).…”