Coronary risk factors in middle aged men as influenced by fish oils and smoking
| Autor: | Arne T. Høstmark, John E. Berg, Peter Kierulf, Stein Brudal, Steinar R. Berge |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
medicine.medical_specialty
Apolipoprotein B biology Triglyceride business.industry Cholesterol Public Health Environmental and Occupational Health Coronary risk factors Apolipoproteins A Fish oil Surgery chemistry.chemical_compound High-density lipoprotein Animal science chemistry biology.protein medicine Fish business |
| Zdroj: | The European Journal of Public Health. 3:159-164 |
| ISSN: | 1464-360X 1101-1262 |
| DOI: | 10.1093/eurpub/3.3.159 |
| Popis: | The influence of fish oil supplementation on several coronary risk factors in blood was studied in 165 middle-aged employed men (69 smokers, 96 nonsmokers). In earlier studies smoking has been shown to increase, and fish oils to reduce the coronary risk. This raises the question whether the effect of fish oils on coronary risk factors in blood might differ in smokers and nonsmokers. Groups were supplemented for 10 weeks with either various fish oils, or with olive oil. In response to fish oil supplementation, mean serum triglyceride concentration was reduced from 1.4 to 1.1 mmol/1, and - regardless of smoking habits - total cholesterol (TC) levels were reduced from 6.2 to 6.0 mmol/1, and high density lipoprotein cholesterol (HDLc) increased from 1.2 to 1.4 mmol/1 at the end of the supplementation period. In the olive oil group there was no effect on serum triglycerides, but TC fell from 6.4 to 5.9 mmol/1, and HDLc rose from 1.3 to 1.4 mmol/1 during the supplementation period. Apolipoprotein A levels fell significantly (by 7% to 8%) in both the pooled fish oil group and the olive oil group, whereas apolipoprotein B levels remained unchanged. A compound atherogenic index including TC, HDLc and apolipoproteins, was significantly reduced only in nonsmokers given fish oil. The effect of various commercially available concentrates of fish oils seemed to differ according to their content of omega-3 fatty acids. The results suggest that cessation of smoking may be of significance in increasing the benefit from intake of fish oils. |
| Databáze: | OpenAIRE |
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