Effect of High Omega-3 Fish Intake on Lipid Peroxidation

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

30 participants

Study Classification

INTERVENTIONAL

Study Start Date

2010-09-30

Study Completion Date

2012-12-31

Brief Summary

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The overall goal of this project is to identify an appropriate level of high omega-3 fish (salmon) consumption that will promote optimal omega 3 nutritional status without increasing the level of lipid oxidation in the body.

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Detailed Description

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Studies have demonstrated that the intakes of fatty fish and fish oils are associated with decreases in cardiovascular disease and other chronic disease states. This is related to the long chain omega-3 fatty acid (n-3) content of fish and fish oil, specifically eicosapentaenoic acid and docosahexaenoic acid. Although the consumption of high n-3 fish is recommended in the 2005 US Dietary Guidelines for Americans, no specific consumption levels are made for the fatty acid eicosapentaenoic acid (EPA) and/or the fatty acid docosahexaenoic acid (DHA) or total fish intake.

Consumption of high n-3 fish or dietary supplementation of fish oil will lead to increased levels of these fatty acids in plasma lipoproteins, cell and tissue lipid. This change in membrane lipid is thought to be responsible for the anti-inflammatory effects of n-3. Because highly unsaturated fatty acid are subject to peroxidation, the level of fish intake that is sufficient to modify membrane n-3 content and the exact level that enhances peroxidation is unknown.

We will perform a dose-response feeling study in which varied levels of fish (salmon) will be provided in random order separated by 4 or more week washout periods. We will assess the level of cell membrane enrichment with n-3 and the effect on lipid peroxidation outcomes.

Conditions

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Omega-3 Fatty Acids Lipid Peroxidation

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

NONE

Study Groups

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90 grams of Salmon

Subjects will consume 90 grams of salmon twice a week for 4 weeks

Group Type ACTIVE_COMPARATOR

Omega-3 fish oil provided by salmon

Intervention Type DIETARY_SUPPLEMENT

Eating 3 different amounts of provided salmon twice a week for four weeks

180 grams of salmon

Subjects will consume 180 grams of salmon twice a week for 4 weeks

Group Type ACTIVE_COMPARATOR

Omega-3 fish oil provided by salmon

Intervention Type DIETARY_SUPPLEMENT

Eating 3 different amounts of provided salmon twice a week for four weeks

270 Grams of Salmon

Subjects will consume 270 grams of salmon twice a week for 4 weeks

Group Type ACTIVE_COMPARATOR

Omega-3 fish oil provided by salmon

Intervention Type DIETARY_SUPPLEMENT

Eating 3 different amounts of provided salmon twice a week for four weeks

Interventions

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Omega-3 fish oil provided by salmon

Eating 3 different amounts of provided salmon twice a week for four weeks

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* BMI 25-34.9
* Non-smoker
* Free of major medical conditions
* Willing to comply with protocol requirements

Exclusion Criteria

* Use of lipid modifying drugs or supplements
* Taking fish oil or flax supplements
* Regular fish consumer
* Planning to gain to lose weight
* Pregnant or lactating

Minimum Eligible Age

40 Years

Maximum Eligible Age

60 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes