High intake of fatty fish, but not of lean fish, affects serum concentrations of TAG and HDL-cholesterol in healthy, normal-weight adults: a randomised trial

Abstract

The aim of the present study was to examine whether high intake of lean or fatty fish (cod and farmed salmon, respectively) by healthy, normal-weight adults would affect risk factors of type 2 diabetes and CVD when compared with lean meat (chicken). More knowledge is needed concerning the potential health effects of high fish intake (>300 g/week) in normal-weight adults. In this randomised clinical trial, thirty-eight young, healthy, normal-weight participants consumed 750 g/week of lean or fatty fish or lean meat (as control) for 4 weeks at dinner according to provided recipes to ensure similar ways of preparations and choices of side dishes between the groups. Energy and macronutrient intakes at baseline and end point were similar in all groups, and there were no changes in energy and macronutrient intakes within any of the groups during the course of the study. High intake of fatty fish, but not lean fish, significantly reduced TAG and increased HDL-cholesterol concentrations in fasting serum when compared with lean meat intake. When compared with lean fish intake, fatty fish intake increased serum HDL-cholesterol. No differences were observed between lean fish, fatty fish and lean meat groups regarding fasting and postprandial glucose regulation. These findings suggest that high intake of fatty fish, but not of lean fish, could beneficially affect serum concentrations of TAG and HDL-cholesterol, which are CVD risk factors, in healthy, normal-weight adults, when compared with high intake of lean meat.

Fish–derived proteins and their potential to improve human health

“…In this study, salmon, but not cod, significantly reduced triacylglycerol concentrations and increased fasting levels of HDL-C in serum when compared with lean meat. The salmon intervention, compared with the cod intervention, increased HDL-C. 59 This finding is supported by a study in 33 patients with coronary heart disease. 58 Consumption of lean fish or fatty fish was compared with consumption of lean meat as a control in an 8-week intervention.…”

“…Several studies in humans have investigated the health effect of an intervention with lean fish, but the type of intervention, the study participants, and the outcome measures differ greatly between studies (Table 1) 1-4, [54][55][56][57][58][59][60][61][62] . Most intervention studies have compared lean fish with fatty fish or a non-seafood diet containing equal amounts of protein from lean meat, eggs, chicken, and dairy products.…”

“…Some studies have reported a beneficial effect of lean fish consumption on lipid status, 1,2 whereas others have reported no effect or a negative effect on lipid concentrations. [55][56][57]59 Two studies have reported a beneficial effect of lean fish on glucose metabolism, 3,4 whereas 1 study reported no effect. 61 One study has reported lean fish to reduce blood pressure in patients with cardiovascular disease, 62 but the same effect was not seen in a group of overweight or obese individuals.…”

Camelina Sativa Oil, but not Fatty Fish or Lean Fish, Improves Serum Lipid Profile in Subjects with Impaired Glucose Metabolism—A Randomized Controlled Trial

“…An increase in HDL cholesterol concentration was observed in the FF group. In an intervention study comparing FF and LF, the intake of FF decreased HDL cholesterol concentration but did not affect plasma glucose concentration in healthy normal‐weight subjects . In a meta‐analysis, salmon intake increased HDL cholesterol concentration by 0.08 mmol L –1 and decreased triglyceride concentration by 0.16 mmol L –1…”

Dietary fish protein hydrolysates containing bioactive motifs affect serum and adipose tissue fatty acid compositions, serum lipids, postprandial glucose regulation and growth in obese Zucker fa/fa rats

“…The health benefits of fish consumption, especially of fatty fish, have traditionally been attributed to the effect of long-chain n-3 PUFA, and although the TAG-lowering effect of fish oil and long-chain n-3 PUFA is well documented, there is controversy as to the cholesterol-regulating and glucose-regulating effects of the marine n-3 fatty acids (1)(2)(3)(4)(5)(6)(7)(8)(9) . Studies in rats and humans suggest that also fish proteins, either eaten as fish or purified intact or hydrolysed proteins, may be beneficial to human health and affect risk factors of CVD and type 2 diabetes (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22) . Little is known about how protein hydrolysates containing small peptides from fatty fish, such as herring and salmon, may affect markers of obesity-related disorders.…”