Effect of High Omega-3 Fish Intake on Lipid Peroxidation

Study Overview
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Brief Summary
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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.

Detailed Description
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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.

Official Title
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Effect of High Omega-3 Fish Intake on Lipid Peroxidation

Conditions
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Omega-3 Fatty Acids, Lipid Peroxidation

Intervention / Treatment
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* Dietary Supplement: Omega-3 fish oil provided by salmon


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 40 Years
Maximum Age: 60 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

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

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Long chain omega-3 fatty acid (n-3) | Effect of different levels of n-3 intake on n-3 fatty acids in plasma lipoproteins, cell and tissue lipids (cell enrichment) | 6 months | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| lipid peroxidation | Effect of different levels of n-3 intake on lipid peroxidation | 6 months |