Fish oil attenuates the cholesterol induced rise in lipoprotein cholesterol.

doi:10.1093/AJCN/43.5.752

Paper

Fish oil attenuates the cholesterol induced rise in lipoprotein cholesterol.

Published May 1, 1986 · P. Nestel

The American journal of clinical nutrition

128

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Abstract

Fish oils rich in n-3 fatty acids lower plasma triglyceride profoundly but the effect on plasma cholesterol is not clear. This study tested the capacity of MaxEPA oil to modify the rise in lipoprotein cholesterol during cholesterol-rich diets. Six subjects were tested with three diets: 1) habitual (P/S 0.47, cholesterol 710 mg/d); 2) fish oil (40 g/d MaxEPA, P/S 1.62, cholesterol 190 mg/d); 3) fish oil + egg yolk (P/S 1.62, cholesterol 940 mg/d). Changing from habitual to fish oil significantly lowered cholesterol and triglyceride levels in plasma, VLDL, LDL, and HDL and in plasma apo-A1 and apo-B. However the addition of 750 mg/d cholesterol to the fish oil failed to raise lipoprotein cholesterol or apoprotein levels significantly, although plasma cholesterol rose slightly; n-3 fatty acids are therefore capable of lowering lipoprotein cholesterol even when the intake of cholesterol is high.

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Study Snapshot

Fish oil rich in n-3 fatty acids can lower lipoprotein cholesterol even when the intake of cholesterol is high, even when triglyceride levels are high.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Fish oil attenuates the cholesterol induced rise in lipoprotein cholesterol.

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