Title
The effect of a fish diet on serum lipids in healthy human subjects
Author
von Lossonczy, T.O.
Ruiter, A.
Bronsgeest-Schoute, H.C.
van Gent, C.M.
Hermus, R.J.J.
Publication year
1978
Abstract
A cross-over study was done with 19 male and 23 female volunteers living in a monastery and a convent, respectively. The effect of a fat fish (mackerel) diet on the blood serum lipid composition was studied. As the normal diet of these volunteers was of the lacto-ovo-vegetarian type, a control diet in which the fish was replaced by full-fat cheese was used. Subjects consuming the fish diet had a daily uptake of polyunsaturated acids of the ω3 family of about 8 g; comparable amounts of linoleic acid were ingested with both diets. Both diets were consumed for a period of 3 weeks. Serum cholesterol was slightly but significantly (7.5%) lower and serum triglycerides considerably lower (35%) on the fish diet, whereas high density lipoprotein cholesterol increased slightly. Lipoprotein analysis showed a strong very low density lipoprotein decrease by the fish diet while, in the men, both low and high density lipoproteins increased. The fatty acid composition of serum lipids showed considerable differences. C20:5ω3 increased in all fractions and C22:6ω3 was found in the triglycerides and the phospholipids, but not in the sterol esters. These increases occurred chiefly at the expense of C18:1ω9 and, in particular, C18:2ω6, which indicates a replacement of ω6 by ω3 acids. Long-chain monoenoic acids which are abundant in the mackerel were not detected in any serum lipid fraction. Chemicals/CAS: linoleic acid, 1509-85-9, 2197-37-7, 60-33-3, 822-17-3; Cholesterol, 57-88-5; Dietary Fats; Fatty Acids; Lipids; Lipoproteins; Triglycerides
Subject
Linoleic acid
Cholesterol blood level
Etiology
Geographic distribution
Adult
Aged
Animal
Cheese
Chemistry
Cholesterol
Comparative Study
Diet
Dietary Fats
Fatty Acids
Female
Fish Products
Fishes
Human
Lipids
Lipoproteins
Male
Meat
Middle Age
Obesity
Triglycerides
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TNO identifier
228408
ISSN
0002-9165
Source
American Journal of Clinical Nutrition, 31 (8), 1340-1346
Document type
article