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Influence of n‐3 fatty acids on blood lipids in normal subjects
Author(s) -
SANDERS T. A. B.,
HINDS A.,
PEREIRA C. C.
Publication year - 1989
Publication title -
journal of internal medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.625
H-Index - 160
eISSN - 1365-2796
pISSN - 0954-6820
DOI - 10.1111/j.1365-2796.1989.tb01442.x
Subject(s) - eicosapentaenoic acid , triglyceride , fish oil , docosahexaenoic acid , cholesterol , medicine , very low density lipoprotein , endocrinology , apolipoprotein b , blood lipids , food science , lipoprotein , polyunsaturated fatty acid , chemistry , biochemistry , fatty acid , biology , fish <actinopterygii> , fishery
. The effects of consuming oils providing alpha‐linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids were studied in healthy volunteers. A blunted increase in plasma triglyceride was observed in subjects given a test meal containing fish oil compared with olive oil; cholesterol concentrations were not increased; increases in EPA and DHA were seen in all lipid fractions. In longer term supplementation studies, ALA increased EPA, but not DHA in plasma phospholipids; preformed EPA was more effective. The proportion of EPA in platelet lipids increased in a dose dependent manner. EPA or DHA, but not ALA, decreased plasma triglyceride and VLDL cholesterol concentrations. Supplements containing DHA increased HDL and HDL 2 cholesterol and LDL apoB. Total cholesterol and LDL cholesterol concentrations were unaltered.