Effect of High Omega-3 Fish Intake on Lipid Peroxidation

USDA Grand Forks Human Nutrition Research Center

Status: Completed

Conditions: Omega-3 Fatty Acids; Lipid Peroxidation

Treatments: Dietary Supplement: Omega-3 fish oil provided by salmon

Study type: Interventional

Funder types: Other; Other U.S. Federal agency

Identifiers

NCT01183520

GFHNRC017

Details and patient eligibility

About

The overall goal of this project is to identify an appropriate level of high omega-3 fish (salmon) consumption that will promote optimal omega 3 nutritional status without increasing the level of lipid oxidation in the body.

Full description

Studies have demonstrated that the intakes of fatty fish and fish oils are associated with decreases in cardiovascular disease and other chronic disease states. This is related to the long chain omega-3 fatty acid (n-3) content of fish and fish oil, specifically eicosapentaenoic acid and docosahexaenoic acid. Although the consumption of high n-3 fish is recommended in the 2005 US Dietary Guidelines for Americans, no specific consumption levels are made for the fatty acid eicosapentaenoic acid (EPA) and/or the fatty acid docosahexaenoic acid (DHA) or total fish intake.

Consumption of high n-3 fish or dietary supplementation of fish oil will lead to increased levels of these fatty acids in plasma lipoproteins, cell and tissue lipid. This change in membrane lipid is thought to be responsible for the anti-inflammatory effects of n-3. Because highly unsaturated fatty acid are subject to peroxidation, the level of fish intake that is sufficient to modify membrane n-3 content and the exact level that enhances peroxidation is unknown.

We will perform a dose-response feeling study in which varied levels of fish (salmon) will be provided in random order separated by 4 or more week washout periods. We will assess the level of cell membrane enrichment with n-3 and the effect on lipid peroxidation outcomes.

Enrollment: 30 patients

Sex: All

Ages: 40 to 60 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI 25-34.9
• Non-smoker
• Free of major medical conditions
• Willing to comply with protocol requirements

Exclusion criteria

• Use of lipid modifying drugs or supplements
• Taking fish oil or flax supplements
• Regular fish consumer
• Planning to gain to lose weight
• Pregnant or lactating

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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30 participants in 3 patient groups

90 grams of Salmon

Active Comparator group

Description:

Subjects will consume 90 grams of salmon twice a week for 4 weeks

Treatment:

Dietary Supplement: Omega-3 fish oil provided by salmon

180 grams of salmon

Active Comparator group

Description:

Subjects will consume 180 grams of salmon twice a week for 4 weeks

Treatment:

Dietary Supplement: Omega-3 fish oil provided by salmon

270 Grams of Salmon

Active Comparator group

Description:

Subjects will consume 270 grams of salmon twice a week for 4 weeks

Treatment:

Dietary Supplement: Omega-3 fish oil provided by salmon