Are the health benefits of fish oils limited by products of oxidation?

Turner, Rufus; McLean, Carlene H; Silvers, Karen M.

doi:10.1079/nrr2006117

Cited by 82 publications

(82 citation statements)

References 111 publications

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“…Another factor with encapsulated oils is the propensity for oxidation and rancidity over time. 39 Fish oils are easily oxidized during processing and after encapsulation. High numbers of double bonds render DHA and EPA more susceptible to lipid oxidation than other fatty acids with rapid formation of hydroperoxides (HPODE), the initial degradation product in free radical-catalyzed lipid oxidation.…”

Section: Discussionmentioning

confidence: 99%

Effects of Moderate-Dose Omega-3 Fish Oil on Cardiovascular Risk Factors and Mood After Ischemic Stroke

Poppitt

Howe

Lithander

et al. 2009

Stroke

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Background and Purpose-Fish-derived omega-3 fatty acids have long been associated with cardiovascular protection. In this trial, we assessed whether treatment with a guideline-recommended moderate-dose fish oil supplement could improve cardiovascular biomarkers, mood-and health-related quality of life in patients with ischemic stroke. Methods-Patients with CT-confirmed stroke were randomized to 3 g/day encapsulated fish oil containing approximately 1.2 g total omega-3 (0.7 g docosahexaenoic acid; 0.3 g eicosapentaenoic acid) or placebo oil (combination palm and soy) taken daily over 12 weeks. Serum triglycerides, total cholesterol and associated lipoproteins, selected inflammatory and hemostatic markers, mood, and health-related quality of life were assessed at baseline and follow-up. The primary outcome was change in triglycerides. Compliance was assessed by capsule count and serum phospholipid omega-3 levels (Australian Clinical Trials Registration: ACTRN12605000207617). Results-One hundred two patients were randomized to fish oil or placebo. Intention-to-treat and per-protocol (Ͼ85% compliance) analyses showed no significant effect of fish oil treatment on any lipid, inflammatory, hemostatic, or composite mood parameters measured. Adherence to treatment based on pill count was good (89%) reflected by increased serum docosahexanoic acid (PϽ0.001) and eicosapentaenoic acid (Pϭ0.0006) in the fish oil group. Analysis of oil composition, however, showed some degradation and potentially adverse oxidation products at the end of the study. Conclusions-There was no effect of 12 weeks of treatment with moderate-dose fish oil supplements on cardiovascular biomarkers or mood in patients with ischemic stroke. It is possible that insufficient dose, short duration of treatment, and/or oxidation of the fish oils may have influenced these outcomes. (Stroke. 2009;40:3485-3492.)

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Section: Discussionmentioning

confidence: 99%

Effects of Moderate-Dose Omega-3 Fish Oil on Cardiovascular Risk Factors and Mood After Ischemic Stroke

Poppitt

Howe

Lithander

et al. 2009

Stroke

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“…The process of heating during feed preparation causes protein denaturation, lipid oxidation and consequently amino acid, polar lipid and vitamin loss (German, 1999;Lehninger, 1988;Turner et al, 2006). Instead, if raw materials are freeze-dried, water is removed while maintaining the molecular structure and nutritional properties (Kennedy et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

Performance of raw material thermal treatment on formulated feeds for common octopus (Octopus vulgaris) ongrowing

et al. 2015

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“…Recent evidence indicates that dietary oxidized fats can contribute to the development of atherosclerosis and thrombosis. These effects have been seen with relatively low levels of oxidized products, which could be obtained from the regular consumption of fish oil products (Turner et al, 2006). Therefore, the aim of this study was to determine fatty acid composition and lipid stability of fish oil capsules and syrups in the Turkish retail market.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition and Oxidative Stability of Fish Oil Products in Turkish Retail Market

Özyurt¹,

Şimşek²,

Etyemez³

et al. 2013

Journal of Aquatic Food Product Technology

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The fatty acid composition and oxidative stability of fish oil and syrups available in the Turkish retail market were examined in this study. The major saturated fatty acids in capsules and syrups were palmitic acid (16:0) and stearic acid (18:0). The monounsaturated fatty acid contents of fish oil products have very different results (10.71-50.46%). The results show that the label claims for total omega-3, eicosapentaenoic acid, and docosahexaenoic acid presented a reasonable accuracy for the examined products, but it was noted that some of the results showed a considerable difference with the labels.The free fatty acid level in fish oil products was generally low (0.13-1.95% of oleic acid). Peroxide value of all examined products was below the limit of 10 meq kg −1 oils for edible oil as indicated in Codex (1999). It was detected that the p-Anisidine value of fish oil capsules (5.36-8.90) was considerably lower than for fish oil syrups (21.86-26.74). According to our results, the totox value of fish oil capsules evaluated in this study (7.08-17.35) was within acceptable limits. However, fish oil syrups (34.72-38.06) highly exceeded the upper tolerable limit (26).

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Are the health benefits of fish oils limited by products of oxidation?

Cited by 82 publications

References 111 publications

Effects of Moderate-Dose Omega-3 Fish Oil on Cardiovascular Risk Factors and Mood After Ischemic Stroke

Effects of Moderate-Dose Omega-3 Fish Oil on Cardiovascular Risk Factors and Mood After Ischemic Stroke

Performance of raw material thermal treatment on formulated feeds for common octopus (Octopus vulgaris) ongrowing

Fatty Acid Composition and Oxidative Stability of Fish Oil Products in Turkish Retail Market

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