Comparison of the effect of omega-3 supplements and fresh fish on lipid profile: a randomized, open-labeled trial

Abstract

BackgroundDietary fish is a rich source of Omega-3 poly-unsaturated fatty acids (PUFAs). These compounds may have protective effect against cardiovascular events possibly by modifying lipid profiles. Consequently, fish oil supplements are produced commercially to complement low fish intake. It is not clear if both interventions have similar effects. The aim of this trial was to compare the anti-hyperlipidemic effect of omega3 fatty acid supplements with fresh fish.MethodA total of 106 patients with hyperlipidemia were randomized. One group received 2 g/day of omega-3 capsules for a period of 8 weeks and the other group received a mean of 250 g trout fish twice weekly (for dinner and lunch) for the same time period. The effects of these diets on the lipid profile after the intervention were compared between the two groups.ResultsData from 48 patients in fish oil group and 47 patients from fish group was used for final analysis. In both groups, total cholesterol, non-HDL cholesterol, triglyceride (TG) levels, and Castelli I index (total cholesterol/HDL ratio) were reduced significantly following the treatment; however, dietary-fish intake had a more pronounced effect (−85.08 ± 74.82 vs. −30.75 ± 89.00, P < 0.001; 75.06 ± 35.43 vs. −16.93 ± 40.21, P < 0.001; −66.55 ± 30.79 vs. −12.7 ± 35.48, P = 0.003; and −0.77 ± 1.39 vs. −3.02 ± 1.85, P < 0.001; respectively). HDL level was increased in both groups with a higher effect in dietary fish group (4.47 ± 7.83 vs. 8.51 ± 8.79, P = 0.022). Atherogenic (Log [TG/HDL ratio]) and Castelli II (LDL/HDL ratio) indices did not change in fish oil group while were reduced significantly by fresh fish consumption (−0.04 ± 0.27 vs. −0.26 ± 0.17, P < 0.001; and 0.15 ± 0.7 vs. -1.32 ± 1.15, P < 0.001, respectively). LDL level was increased in the supplementation group, while it was significantly reduced in the dietary-fish group (+18.7 ± 24.97 vs. −22.75 ± 27.28, P < 0.001).ConclusionConsumption of fresh fish seems to be superior in positively modifying the lipid profiles which may have important translations in the occurrence of cardiovascular events.

The relationship between omega‐3 fatty acids and blood pressure

“…While research has shown how different sources of omega‐3 fatty acids affect lipid profile and cytokine gene expression, there is a lack of research to determine the mechanisms whereby different sources of omega‐3 fatty acids affect blood pressure . It is suggested that further research is necessary to adequately study this topic to determine how the dietary source of omega‐3 fatty acids plays a role in lowering blood pressure and differentially affecting systolic and diastolic blood pressure.…”

Effect of Different Dietary Sources of Oils on Growth Performance and Profile of Lipid, Testosterone and Fatty Acids in Rabbit Bucks.

“…Contrary, data of Zibaeenezhad et al (2017) indicated that, total cholesterol, non-HDL cholesterol, triglycerides (TG) levels, and Castelli I index were reduced significantly, while HDL level increased significantly following the feeding on fish oil or fresh fish in human. Meanwhile LDL level was increased in fish oil group.…”

“…Also, Ashraf et al (2017) found insignificant effect of different dietary sources (olive oil, black seed oil and flaxseed oil) on serum cholesterol, triglycerides and HDL. Moreover, Zibaeenezhad et al (2017) observed that Castelli II index did not change following the feeding on fish oil or fresh fish in human.…”

“…Some lipid profile indices were measured according to Zibaeenezhad et al (2017) by following formulas:…”

Sea Change for Marine Omega-3s

“…45 So even though there can be significant differences among encapsulated omega-3 formulations, 52 it is not unreasonable to assume that equivalent doses of EPA þ DHAdfrom whatever sourcedshould have similar effects on risk of CVD. 53…”