Effect of High Omega-3 Fish Intake on Lipid Peroxidation

• Sponsor: USDA Grand Forks Human Nutrition Research Center (U.S. Fed)
• Overall Status: Completed
• CT.gov ID: NCT01183520
• Collaborator: United States Department of Agriculture (USDA) (U.S. Fed), University of North Dakota (Other)
• Enrollment: 30
• Location: 1
• Arms: 3
• Duration (Months): 27
• Patients Per Site Per Month: 1.1

Study Details

Study Description

Brief Summary

The overall goal of this project is to identify an appropriate level of high omega-3 fish (salmon) consumption that will promote optimal omega 3 nutritional status without increasing the level of lipid oxidation in the body.

Condition or Disease	Intervention/Treatment	Phase
Omega-3 Fatty Acids; Lipid Peroxidation	Dietary Supplement: Omega-3 fish oil provided by salmon	N/A

Detailed Description

Studies have demonstrated that the intakes of fatty fish and fish oils are associated with decreases in cardiovascular disease and other chronic disease states. This is related to the long chain omega-3 fatty acid (n-3) content of fish and fish oil, specifically eicosapentaenoic acid and docosahexaenoic acid. Although the consumption of high n-3 fish is recommended in the 2005 US Dietary Guidelines for Americans, no specific consumption levels are made for the fatty acid eicosapentaenoic acid (EPA) and/or the fatty acid docosahexaenoic acid (DHA) or total fish intake.

Consumption of high n-3 fish or dietary supplementation of fish oil will lead to increased levels of these fatty acids in plasma lipoproteins, cell and tissue lipid. This change in membrane lipid is thought to be responsible for the anti-inflammatory effects of n-3. Because highly unsaturated fatty acid are subject to peroxidation, the level of fish intake that is sufficient to modify membrane n-3 content and the exact level that enhances peroxidation is unknown.

We will perform a dose-response feeling study in which varied levels of fish (salmon) will be provided in random order separated by 4 or more week washout periods. We will assess the level of cell membrane enrichment with n-3 and the effect on lipid peroxidation outcomes.

Study Design

• Study Type: Interventional
• Actual Enrollment: 30 participants
• Allocation: Randomized
• Intervention Model: Crossover Assignment
• Masking: None (Open Label)
• Primary Purpose: Basic Science
• Official Title: Effect of High Omega-3 Fish Intake on Lipid Peroxidation
• Study Start Date: Sep 1, 2010
• Actual Primary Completion Date: Dec 1, 2012
• Actual Study Completion Date: Dec 1, 2012

Arms and Interventions

Arm	Intervention/Treatment
Active Comparator: 90 grams of Salmon Subjects will consume 90 grams of salmon twice a week for 4 weeks	Dietary Supplement: Omega-3 fish oil provided by salmon; Eating 3 different amounts of provided salmon twice a week for four weeks
Active Comparator: 180 grams of salmon Subjects will consume 180 grams of salmon twice a week for 4 weeks	Dietary Supplement: Omega-3 fish oil provided by salmon; Eating 3 different amounts of provided salmon twice a week for four weeks
Active Comparator: 270 Grams of Salmon Subjects will consume 270 grams of salmon twice a week for 4 weeks	Dietary Supplement: Omega-3 fish oil provided by salmon; Eating 3 different amounts of provided salmon twice a week for four weeks

Outcome Measures

Primary Outcome Measures

1. Long chain omega-3 fatty acid (n-3) [6 months]

   Effect of different levels of n-3 intake on n-3 fatty acids in plasma lipoproteins, cell and tissue lipids (cell enrichment)

Secondary Outcome Measures

1. lipid peroxidation [6 months]

   Effect of different levels of n-3 intake on lipid peroxidation

Eligibility Criteria

Criteria

• Ages Eligible for Study: 40 Years to 60 Years
• Sexes Eligible for Study: All
• Accepts Healthy Volunteers: Yes

Inclusion Criteria:

• BMI 25-34.9

• Non-smoker

• Free of major medical conditions

• Willing to comply with protocol requirements

Exclusion Criteria:

• Use of lipid modifying drugs or supplements

• Taking fish oil or flax supplements

• Regular fish consumer

• Planning to gain to lose weight

• Pregnant or lactating

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	USDA ARS Grand Forks Human Nutrition Research Center	Grand Forks	North Dakota	United States	58202

Sponsors and Collaborators

• USDA Grand Forks Human Nutrition Research Center
• United States Department of Agriculture (USDA)
• University of North Dakota

Investigators

• Principal Investigator: Matthew Picklo, PhD, USDA Grand Forks Human Nutrition Research Center

Study Documents (Full-Text)

None provided.

More Information

Additional Information:

• USDA Grand Forks Human Nutrition Research Center

Publications

• Holman RT. Control of polyunsaturated acids in tissue lipids. J Am Coll Nutr. 1986;5(2):183-211. Review.
• Raatz SK, Bibus D, Thomas W, Kris-Etherton P. Total fat intake modifies plasma fatty acid composition in humans. J Nutr. 2001 Feb;131(2):231-4.
• Roberts LJ 2nd, Fessel JP. The biochemistry of the isoprostane, neuroprostane, and isofuran pathways of lipid peroxidation. Chem Phys Lipids. 2004 Mar;128(1-2):173-86. Review.
• Roberts LJ 2nd, Montine TJ, Markesbery WR, Tapper AR, Hardy P, Chemtob S, Dettbarn WD, Morrow JD. Formation of isoprostane-like compounds (neuroprostanes) in vivo from docosahexaenoic acid. J Biol Chem. 1998 May 29;273(22):13605-12.
• Song WL, Paschos G, Fries S, Reilly MP, Yu Y, Rokach J, Chang CT, Patel P, Lawson JA, Fitzgerald GA. Novel eicosapentaenoic acid-derived F3-isoprostanes as biomarkers of lipid peroxidation. J Biol Chem. 2009 Aug 28;284(35):23636-43. doi: 10.1074/jbc.M109.024075. Epub 2009 Jun 11.

• Responsible Party: USDA Grand Forks Human Nutrition Research Center
• ClinicalTrials.gov Identifier: NCT01183520
• Other Study ID Numbers: GFHNRC017
• First Posted: Aug 17, 2010
• Last Update Posted: Feb 2, 2022
• Last Verified: Jan 1, 2022

Study Results

No Results Posted as of Feb 2, 2022