Intake of Fatty Fish Alters the Size and the Concentration of Lipid Components of HDL Particles and Camelina Sativa Oil Decreases IDL Particle Concentration in Subjects with Impaired Glucose Metabolism
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CitationManninen, Suvi M. Lankinen, Maria A. de Mello, Vanessa D. Laaksonen, David E. Schwab, Ursula S. Erkkilä, Arja T. (2018). Intake of Fatty Fish Alters the Size and the Concentration of Lipid Components of HDL Particles and Camelina Sativa Oil Decreases IDL Particle Concentration in Subjects with Impaired Glucose Metabolism. Molecular Nutrition & Food Research, 62 (10) , 1701042. 10.1002/mnfr.201701042.
Intake of long‐chain n‐3 PUFAs affects the lipoprotein subclass profile, whereas the effect of shorter chain n‐3 PUFAs remains unclear. We investigated the effect of fish and camelina sativa oil (CSO) intakes on lipoprotein subclasses.
2 Methods and results
Altogether, 79 volunteers with impaired glucose metabolism were randomly assigned to CSO, fatty fish (FF), lean fish (LF), or control group for 12 weeks. Nuclear magnetic resonance spectroscopy was used to determine lipoprotein subclasses and their lipid components. The average HDL particle size increased in the FF group (overall p = 0.032) as compared with the control group. Serum concentrations of cholesterol in HDL and HDL2 (overall p = 0.024 and p = 0.021, respectively) and total lipids and phospholipids in large HDL particles (overall p = 0.012 and p = 0.019, respectively) increased in the FF group, differing significantly from the LF group. The concentration of intermediate‐density lipoprotein (IDL) particles decreased in the CSO group (overall p = 0.033) as compared with the LF group.
Our study suggests that FF intake causes a shift toward larger HDL particles and increases the concentration of lipid components in HDL, which may be associated with the antiatherogenic properties of HDL. Furthermore, CSO intake decreases IDL particle concentration. These changes may favorably affect cardiovascular risk.
Subjectsα-linolenic acid docosahexaenoic acid eicosapentaenoic acid lipoprotein subclasses n-3 fatty acids
Link to the original itemhttp://dx.doi.org/10.1002/mnfr.201701042
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