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Hypercholesterolaemic effect of fish oil in insulin‐dependent diabetic patients
Author(s) -
Vandongen Robert,
Mori Trevor A.,
Codde James P.,
Stanton Kim C.,
Masarei John R.L.
Publication year - 1988
Publication title -
medical journal of australia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.904
H-Index - 131
eISSN - 1326-5377
pISSN - 0025-729X
DOI - 10.5694/j.1326-5377.1988.tb112777.x
Subject(s) - fish oil , medicine , triglyceride , endocrinology , cholesterol , eicosapentaenoic acid , subclass , high density lipoprotein , diabetes mellitus , lipoprotein , insulin , fish <actinopterygii> , chemistry , biology , fatty acid , polyunsaturated fatty acid , biochemistry , fishery , immunology , antibody
The effect of the daily administration of Max EPA fish oil (equivalent to 2.7 g per day of eicosapentaenoic acid) on serum lipid levels was examined in insulin‐dependent male diabetic patients with cholesterol levels of less than 6.5 mmol/L. After three weeks of fish‐oil supplementation there was a significant rise in total cholesterol levels, which was due largely to increases in low‐density lipoprotein (LDL) and high‐density lipoprotein (HDL)‐ cholesterol levels. The increase in HDL‐cholesterol levels was accounted for by its HDL 2 subclass. There was a decrease in serum triglyceride levels, but this was also observed in a control group of diabetic patients who did not receive fish oil and is probably explained by weight loss in this group. Similar changes in lipid levels were found in a subgroup of diabetic patients with retinopathy. The possible detrimental effect of the increase in total cholesterol and LDL‐cholesterol levels after Max EPA fish oil at this dose may be offset by the selective rise in the protective HDL 2 subclass.