The triglyceride lowering effect of fish oils is affected by fish consumption

International Journal of Cardiology
J M SilvaP S Silva

Abstract

We investigated the efficacy of fish oils in Portuguese patients with hypertriglyceridaemia and mixed hyperlipidaemia, and the influence of fish consumption on the triglyceride lowering capacity of fish oils. Forty patients participated in this double-blind study, consisting of a 4-week dietary or wash-out baseline period after which patients were randomly assigned to receive either 12 fish oil capsules (3.6 g/day of omega 3) or similar 12 soya oil capsules per day for a period of 2 months. There were no statistically significant changes of total, HDL or LDL-cholesterol, and triglycerides. Nevertheless, triglycerides increased 19.9% with soya oil and decreased 27.8% with fish oils. Also, there was an inverse relationship (rho = -0.352) between fish consumption and fish oils effect on triglycerides, and the triglyceride lowering with fish oils increased (from 27.8% to 44.4%), reaching borderline significance, if we excluded patients consuming one or more meals with fish per day. Glucose increased 11% (P = 0.0047) with fish oils. These findings suggest that the triglyceride lowering effect of fish oils is affected by fish consumption, and confirm that fish oils increase blood glucose levels in diabetics and non-diabetics.

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Citations

Oct 7, 2003·Comparative Biochemistry and Physiology. Part A, Molecular & Integrative Physiology·Yiqun WangJulius Leyton
Oct 22, 2004·Journal of the American Academy of Nurse Practitioners·Amanda LewisMary E Tiedeman
Oct 11, 2005·International Journal of Cardiology·Chin-Hsiao TsengTong-Yuan Tai
Nov 26, 2010·Psychiatry Research·Cornel Victor IgnaHannu Vanhanen
Feb 7, 2008·The Cochrane Database of Systematic Reviews·J HartwegA Farmer
Jul 5, 2017·Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association·S AbuMweisL Agraib
Nov 28, 2002·The Annals of Pharmacotherapy·Douglas N Carroll, Mary T Roth

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