Effect of High Omega-3 Fish Intake on Lipid Peroxidation

Not Applicable

Completed

• Conditions: Omega-3 Fatty Acids; Lipid Peroxidation
• Interventions: Dietary Supplement: Omega-3 fish oil provided by salmon

• Registration Number: NCT01183520
• Lead Sponsor: USDA Grand Forks Human Nutrition Research Center

Brief Summary

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.

Detailed Description

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.

Study Timeline

• Study First Submitted: 2010-08-16
• Study First Submitted QC: 2010-08-16
• Study First Posted: 2010-08-17
• Study Start: 2010-09
• Primary Completion: 2012-12
• Study Completion: 2012-12
• Status Verified: 2022-01
• Last Update Submitted: 2022-01-18
• Last Update Posted: 2022-02-02

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 30

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
180 grams of salmon	Omega-3 fish oil provided by salmon	Subjects will consume 180 grams of salmon twice a week for 4 weeks
270 Grams of Salmon	Omega-3 fish oil provided by salmon	Subjects will consume 270 grams of salmon twice a week for 4 weeks
90 grams of Salmon	Omega-3 fish oil provided by salmon	Subjects will consume 90 grams of salmon twice a week for 4 weeks

Primary Outcome Measures

Name	Time	Method
Long chain omega-3 fatty acid (n-3)	6 months	Effect of different levels of n-3 intake on n-3 fatty acids in plasma lipoproteins, cell and tissue lipids (cell enrichment)

Secondary Outcome Measures

Name	Time	Method
lipid peroxidation	6 months	Effect of different levels of n-3 intake on lipid peroxidation

Trial Locations

Locations (1)

USDA ARS Grand Forks Human Nutrition Research Center; 🇺🇸 Grand Forks, North Dakota, United States