Fish Oil Clinical Evidence

Nutrition Research

Saldeen T, Wallin R, Marklinder I. Effect of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides. 1998;18:1483-1492.


Topic: 
Can a small amount of fish oil, substituted for margarine in the diet, have a sizeable impact on blood lipids?

Background:
Fish oil has been shown to help reduce several risk factors for cardiovascular disease. However, because it is fatty by nature, adding fish oil to the diet necessarily increases the amount of fat consumed. What if margarine were replaced with fish oil?

Study Type:
Human clinical intervention trial

Study Design:                                                                                                                                                                                                                    Randomized, parallel, single-blinded.

Subjects:
17 healthy subjects

Dosage: 
1 gram of fish oil containing 38% omega-3 fatty acids

Results:
4 weeks of fortification with fish oil increased blood levels of phospholipid fatty acids by almost 50% and decreased triglycerides by 17%. Fish oil intake did not affect lipid peroxidation or blood sugar levels.                                                                                                                                                                       
Conclusion:“                                                                                                                                                                                                                                       Krill oil and fish oil thus represent comparable dietary sources of n-3 PUFAs, even if the EPA + DHA dose in the krill oil was 62.8% of that in the fish oil.”