Regular consumption of<i>n</i>-3 fatty acid-enriched pork modifies cardiovascular risk factors

Coates, Alison M.; Sioutis, Stelios; Buckley, Jonathan D.; Howe, Peter R. C.

doi:10.1017/s0007114508025063

Cited by 37 publications

(23 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This led to five subjects achieving an omega‐3 index of 8% or higher on the fish oil, while the rest increased their omega‐3 index to close to 8%; a level believed to confer reduced risk of CHD mortality 7 . Our finding suggests that the recommended intake of 1 g/day may be adequate for CHD risk reduction, although it should be noted that the baseline median of the omega‐3 index in our subjects was 6.3%, higher than the <5% reported in other Australian studies 19–21 . However, our estimated intakes of DHA plus EPA prior to intervention, 180 mg/day pre‐fish and 151 mg/day pre‐fish oil, were not high compared with an estimate of 175 mg/day from the 1995 National Nutrition Survey 22 .…”

Section: Discussioncontrasting

confidence: 63%

The effects of fish or fish oil on the omega‐3 index

Brazionis

Ting

Itsiopoulos

et al. 2012

Nutrition & Dietetics

View full text Add to dashboard Cite

Aim: To compare the impact of recommended intakes of fish and fish oil supplements on the omega‐3 index and selected risk factors in patients with coronary heart disease. Methods: A 12‐week crossover intervention comparing the impact of 1 g/day of long‐chain omega‐3 polyunsaturated fatty acids from fresh salmon or fish oil capsules on the omega‐3 index and cardiovascular risk factors. Eleven patients with coronary heart disease, recruited from St. Vincent's Hospital, Melbourne, participated in the study. Results: A decrease in blood pressure (>5 mmHg; P < 0.05) was observed after the fish but not the fish oil. The change in waist to hip ratio also favoured the fish intervention. Resting heart rate fell by a similar amount on both interventions, and the omega‐3 index increased significantly on both; from 6% to 7–8% (P < 0.01). Blood lipids did not improve on either arm. Conclusions: In Australians with coronary heart disease, 1 g/day of long‐chain omega‐3 polyunsaturated fatty acid from fish or supplements over 12 weeks was effective in increasing the omega‐3 index. Fish intake may have additional cardiovascular benefits beyond the omega‐3 effect as evidenced by the substantial blood pressure reduction following the fish arm warranting examination in a larger study.

show abstract

Section: Discussioncontrasting

confidence: 63%

The effects of fish or fish oil on the omega‐3 index

Brazionis

Ting

Itsiopoulos

et al. 2012

Nutrition & Dietetics

View full text Add to dashboard Cite

show abstract

“…The authors showed no difference in the change in serum lipid levels between groups. Moreover Coates et al [31] showed that consumption of 1 kg of fresh pork per week for 12 weeks did not change body weight. Finally an acute satiety study by Charlton and colleagues [32] compared the consumption of pork, beef and chicken on acute satiety and appetite regulatory hormones and showed no difference between meats.…”

Section: Discussionmentioning

confidence: 99%

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

et al. 2014

View full text Add to dashboard Cite

Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-labelled cross-over intervention trial, 49 overweight or obese adults were randomly assigned to consume up to 1 kg/week of pork, chicken or beef, in an otherwise unrestricted diet for three months, followed by two further three month periods consuming each of the alternative meat options. BMI and waist/hip circumference were measured and body composition was determined using dual energy x-ray absorptiometry. Dietary intake was assessed using three day weighed food diaries. Energy expenditure was estimated from activity diaries. There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets. After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women.

show abstract

“…These results are in agreement with Coates et al . [23] who showed that consumption of 1 kg of fresh pork per week for 12 weeks had no adverse effect on blood lipids. In the present study improvements in risk factors were not expected as the intervention was not intended to be a hypocaloric or high protein diet.…”

Section: Discussionmentioning

confidence: 99%

Effects of Eating Fresh Lean Pork on Cardiometabolic Health Parameters

Murphy

Thomson²,

Coates³

et al. 2012

Nutrients

Self Cite

View full text Add to dashboard Cite

High protein meat-based diets are commonly promoted for weight loss, supposedly by increasing satiety and energy expenditure. Pork is a good source of protein however little information on the metabolic effects of pork consumption exists. This pilot study aimed to examine whether regular consumption of fresh lean pork could improve body composition and cardiovascular risk factors in a 6 month parallel intervention trial. 164 overweight adults (mean BMI 32) were randomly assigned to incorporate up to 1 kg pork/week by substituting for other foods or maintain their habitual diet (control). Plasma levels of lipids, glucose and insulin, BMI, waist/hip circumference, blood pressure, heart rate and arterial compliance were measured at baseline and 3 and 6 months. Body composition was determined using dual energy X-ray absorptiometry. A total of 144 volunteers completed and volunteers in the pork group increased their intake 10 fold by substituting pork for mainly beef and chicken. After 3 months, there were significant ( p ≤ 0.01) reductions in weight, BMI, waist circumference, % body fat, fat mass and abdominal fat in the pork group relative to controls, which persisted for 6 months. There was no change in lean mass, indicating that the reduction in weight was due to loss of fat mass. There were no significant effects on other metabolic parameters. Regular consumption of lean fresh pork may improve body composition.

show abstract

Regular consumption ofn-3 fatty acid-enriched pork modifies cardiovascular risk factors

Cited by 37 publications

References 37 publications

The effects of fish or fish oil on the omega‐3 index

The effects of fish or fish oil on the omega‐3 index

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

Effects of Eating Fresh Lean Pork on Cardiometabolic Health Parameters

Contact Info

Product

Resources

About