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J Jpn Soc Nutr Food Sci 53 : 1-9 (2000) To examine the effects of intake of dark-meat fish (rich in n-3 polyunsaturated fatty acids) on cardiovascular disease risk factors, we conducted a trial using female college students in Tokyo. The students were randomized into a dark-meat fish intake group (intervention group, n=39) and a control group (n=35) . The intervention group ate a piece or a serving of dark-meat fish as their lunch for 2 weeks, with a daily average fish intake of 80-100 g. Effects of fish intake were evaluated by examining changes in serum lipids (total cholesterol, HDL-cholesterol and triglycerides) and serum fatty acid components and hemostatic factors [plasma fibrinogen, tissue plasminogen activator (t-PA) , plasminogen activator inhibitor 1 (PAI-1) ] . In the intervention group, after two weeks of fish intake, serum saturated fatty acid components did not change. Monounsaturated fatty acid components decreased from 24.2% to 22.1%, and polyunsaturated fatty acid components increased from 50.0% to 51.2%. In particular, n-3 polyunsaturated fatty acid components increased significantly from 6.8% to 9.7%, and the n-3/n-6 ratio increased significantly from 0.16 to 0.24. In the control group, no changes were observed in serum fatty acid components. In the intervention group, serum HDLcholesterol increased significantly from 66 to 69 mg/dL, and triglyceride tended to decrease from 66 to 58 mg/dL. Serum total cholesterol did not change. No changes in serum lipid were observed in the control group. Plasma fibrinogen, t-PA or PAT-1 did not change in either the intervention group or the control group. It is concluded that a daily intake of 80-100 g dark-meat fish increases serum n-3 polyunsaturated fatty acids and HDL-cholesterol.

Effects of Intake of Fish Rich in n-3 Polyunsaturated Fatty Acid on Serum Lipids, Serum Fatty Acid Component and Hemostatic Factors.