Combining 21 trials evaluating lipid outcomes , fish oil consumption result ed in a summary net change in triglycerides of -27 ( 95 % CI -33 , -20)mg/dL , in HDL cholesterol of + 1.6 ( 95 % CI + 0.8 , + 2.3)mg/dL , and in LDL cholesterol of + 6 ( 95 % CI + 3 , + 8)mg/dL. There was no effect of fish oil on total cholesterol .
Across studies , higher fish oil dose and higher baseline levels were associated with greater reductions in serum triglycerides .
The evidence supports a dose-dependent beneficial effect of fish oil on serum triglycerides , particularly among people with more elevated levels .
Fish oil consumption also modestly improves HDL cholesterol , increases LDL cholesterol levels , but does not appear to adversely affect glucose homeostasis .
The evidence regarding the effects of omega-3 fatty acids on hs-CRP is inconclusive , as are data on ALA
Greater fish oil consumption has been associated with reduced CVD risk , although the mechanisms are unclear .
Plant- source oil omega-3 fatty acids ( ALA ) have also been studied regarding their cardiovascular effect .
Intake of n-3 fatty acids from fish does not lower serum concentrations of C-reactive protein in healthy subjects
Objective : High-sensitivity C-reactive protein ( CRP ) , a marker of systemic inflammation , is a powerful predictor of cardiovascular risk . We hypothesised that n-3 fatty acids reduce underlying inflammatory processes and consequently CRP concentrations in healthy middle-aged subjects . Design : Placebo-controlled , double-blind study .Subjects : A total of 43 men and 41 postmenopausal women aged 50–70 y. Before and after intervention , we measured serum CRP concentrations with an enzyme immunoassay . Interventions : Capsules with either 3.5 g/day fish oil ( 1.5 g/day n-3 fatty acids ) or placebo for 12 weeks . Results : The median CRP change in the fish oil group did not significantly differ from that in the placebo group ( 0.01 vs −0.17 mg/l , P = 0.057 ) . Conclusion : The currently available data —including ours— do not support that beneficial effects on CRP are involved in a mechanism explaining the protective effect on heart disease risk of n-3 fatty acids as present in fish . Sponsorship : Wageningen Centre for Food Sciences
Combining 21 trials evaluating lipid outcomes , fish oil consumption result ed in a summary net change in triglycerides of -27 ( 95 % CI -33 , -20)mg/dL , in HDL cholesterol of + 1.6 ( 95 % CI + 0.8 , + 2.3)mg/dL , and in LDL cholesterol of + 6 ( 95 % CI + 3 , + 8)mg/dL. There was no effect of fish oil on total cholesterol .
Across studies , higher fish oil dose and higher baseline levels were associated with greater reductions in serum triglycerides .
The evidence supports a dose-dependent beneficial effect of fish oil on serum triglycerides , particularly among people with more elevated levels .
Fish oil consumption also modestly improves HDL cholesterol , increases LDL cholesterol levels , but does not appear to adversely affect glucose homeostasis .
The evidence regarding the effects of omega-3 fatty acids on hs-CRP is inconclusive , as are data on ALA
Greater fish oil consumption has been associated with reduced CVD risk , although the mechanisms are unclear .
Plant- source oil omega-3 fatty acids ( ALA ) have also been studied regarding their cardiovascular effect .