Effect of High Omega-3 Fish Intake on Lipid Peroxidation
| Status: | Completed |
|---|---|
| Conditions: | Gastrointestinal |
| Therapuetic Areas: | Gastroenterology |
| Healthy: | No |
| Age Range: | 40 - 60 |
| Updated: | 8/5/2018 |
| Start Date: | September 2010 |
| End Date: | December 2012 |
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.
(salmon) consumption that will promote optimal omega 3 nutritional status without increasing
the level of lipid oxidation in the body.
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.
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.
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
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