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Oral fish oil positively influences nutritional‐inflammatory risk in patients with haematological malignancies during chemotherapy with an impact on long‐term survival: a randomised clinical trial
Author(s) -
Chagas T. R.,
Borges D. S.,
Oliveira P. F.,
Mocellin M. C.,
Barbosa A. M.,
Camargo C. Q.,
Del Moral J. Â. G.,
Poli A.,
Calder P. C.,
Trindade E. B. S. M.,
Nunes E. A.
Publication year - 2017
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/jhn.12471
Subject(s) - medicine , fish oil , docosahexaenoic acid , eicosapentaenoic acid , chemotherapy , polyunsaturated fatty acid , gastroenterology , randomized controlled trial , clinical trial , fatty acid , fish <actinopterygii> , biochemistry , biology , fishery
Background Studies suggest that the ingestion of fish oil ( FO ), a source of the omega‐3 polyunsaturated fatty acids docosahexaenoic acid ( DHA ) and eicosapentaenoic acid ( EPA ), can reduce the deleterious side‐effects of chemotherapy. The aim of this randomised clinical trial was to evaluate the effect of supplementation with oral FO for 9 weeks on nutritional parameters and inflammatory nutritional risk in patients with haematological malignancies during the beginning of chemotherapy. Methods Twenty‐two patients with leukaemia or lymphoma were randomised to the unsupplemented group ( UG ) ( n = 13) or supplemented group ( SG ) ( n = 9). SG received 2 g/day of fish oil for 9 weeks. Nutritional status, serum acute‐phase proteins and plasma fatty acids were evaluated before (T0) and after (T1) the intervention period. Data were analysed using two models; model 1, comprising data from all patients included in the study, and model 2, comprising data from UG patients with no increase in the proportions of EPA and DHA in plasma and data from SG patients showing an at least 100% increase in plasma EPA and DHA . Results SG showed an increased plasma proportion of EPA and DHA in both models. In model 2, C‐reactive protein ( CRP ) and CRP /albumin ratio showed larger reductions in the SG . Overall long‐term survival in both models (465 days after the start of the chemotherapy) was higher in the group ingesting fish oil ( P < 0.05). Conclusions These findings indicate an improved nutritional‐inflammatory risk and potential effects on long‐term survival in patients with haematological malignancies supplemented with FO during the beginning of chemotherapy.