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 .
Complementary effects of Mediterranean diet and moderate red wine intake on haemostatic cardiovascular risk factors
Objectives : To compare the effect of alcohol-free Mediterranean-type diet ( MD ) and high-fat diet ( HFD ) on plasma concentration of emergent haemostatic cardiovascular risk factors ( HCVRF ) . Also , to test if red wine supplementation modifies HCVRF , independent of diet . Design , subjects and intervention : Controlled prospect i ve intervention study . Two groups , each of 21 healthy male university students ( 22±3.4 y ) , received either MD or HFD for 90 days . Between days 30 and 60 , both diets were supplemented with 240 ml/day of red wine . Baseline and T30 , T60 and T90-day sample s were drawn . No drop out from the study was observed . Setting : University campus and outpatient nutrition clinic . Results : Volunteers on HFD at T30 had increases in pro-coagulants fibrinogen ( 22 % ) , factor VIIc ( 9 % ) , and factor VIIIc ( 4 % ) , and decreases in natural anticoagulants antithrombin III ( 3 % ) , protein C ( 11 % ) and protein S ( 6 % ) and of 20 % in plasminogen activator inhibitor-1 . At the same time , individuals on MD had increases in fibrinogen ( 4 % ) , antithrombin III ( 5 % ) , protein C ( 3 % ) , protein S ( 2.7 % ) , and decreases in factor VIIIc ( 9 % ) , and plasminogen activator inhibitor-1 ( 21 % ) . After adjusting by baseline values , MD was associated with lower plasma fibrinogen ( P=0.03 ) , factor VIIc ( P=0.034 ) and factor VIIIc ( P=0.0057 ) and with higher levels of protein S ( P=0.013 ) . Red wine supplementation , in both diets , result ed in decreased plasma fibrinogen ( P=0.001 ) and factor VIIc ( P=0.05 ) , and increased tissue plasminogen activator antigen ( P=0.01 ) and plasminogen activator inhibitor-1 antigen ( P=0.0003 ) . Wine consumption was also associated with significantly ( P=0.01 ) divergent effects on antithrombin III : it decreased by 10 % in individuals on HFD but increased slightly in those on MD . No effects of diet or wine were detected in plasma protein C and C-reactive protein . Conclusion : MD and moderate consumption of red wine have complementary , mostly beneficial effects on HCVRF.Sponsorship : P Catholic University of Chile . Descriptors : diet ; wine ; haemostasis ; cardiovascular risk factorsEuropean Journal of Clinical Nutrition ( 2001 ) 55 ,
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 .