Journal Information
Vol. 130. Issue 1.
Pages 10-12 (January 2008)
Vol. 130. Issue 1.
Pages 10-12 (January 2008)
DOI: 10.1157/13114541
Inclusión de ácidos grasos omega-3 en una dieta hipocalórica para mejorar el efecto en el perfil de lípidos circulantes
Omega-3 fatty acids inclusion as part of an energy restricted diet to improve the effect on blood lipids
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María Marquésa, Dolores Parraa, Mairead Kielyb, Narcisa Bandarrac, Inga Thorsdottird, J. Alfredo Martíneza
a Departamento de Ciencias de la Alimentación, Fisiología y Toxicología. Universidad de Navarra. Pamplona. Navarra. España.
b Department of Food and Nutritional Sciences. University College Cork. Cork. Ireland.
c IPIMAR. Lisboa. Portugal.
d Unit for Nutrition Research. Landspitali-University Hospital & Department of Food Science and Human Nutrition. University of Iceland. Iceland.
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Article information
Background and objective: The type of dietary fat influences the blood lipid profile. The aim of this study was to evaluate the effects of omega-3 fatty acids on circulating cholesterol levels and other lipids, when included in an energy-restricted diet to nutritionally treat obesity. Material and method: Thirty-five patients (BMI: 30.5 [1.3], age: 33 [6] years), were randomly assigned during 8 weeks one of the following diets: omega-3 fatty acids supplemented (EPA + DHA), enriched in salmon (150 g/day, 3 times/week) or control (placebo). Anthropometry and blood measurements were determined at baseline (day 0) and at endpoint (day 56). Results: Circulating total cholesterol statistically decreased after the slimming nutritional intervention in all experimental groups, being more pronounced in the enriched diet group (p < 0.001). The HDL-c levels decreased in both placebo (p = 0.004) and omega-3 supplemented (p = 0.053) dietary groups, while subjects who followed the salmon diet did not show such changes in HDL-c (p = 0.936). Conclusions: These data suggest that a balanced hypocaloric diet enriched in salmon results in a beneficial effect on the plasma lipid profile that could be mediated by the salmon composition as a whole, and not only by the omega-3 content.
Keywords:
Omega-3
Polyunsaturated fatty acids
Fish
Fish oil
Cholesterol
Hypocaloric diet
Weight loss
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