• Author: Ottestad, Inger

    Akershus University College, Norway

  • Author: Vogt, Gjermund

    Norwegian Institute of Food, Fisheries and Aquaculture Research

  • Author: Retterstøl, Kjetil

    University Hospital, Norway

  • Author: Myhrstad, Mari C.

    Akershus University College, Norway

  • Author: Haugen, Jens-Erik

    Norwegian Institute of Food, Fisheries and Aquaculture Research

  • Author: Nilsson, Astrid

    Norwegian Institute of Food, Fisheries and Aquaculture Research

  • Author: Ravn-Haren, Gitte

    Division of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark

  • Author: Nordvi, Berit

    TINE SA, Norway, Centre for Research and Development

  • Author: Brønner, Kristi W.

    TINE SA, Norway, Centre for Research and Development

  • Author: Andersen, Lene F.

    University of Oslo

  • Author: Holven, Kirsten B.

    University of Oslo

  • Author: Ulven, Stine M.

    Akershus University College, Norway

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Intake of fish oil reduces the risk of CHD and CHD deaths. Marine n-3 fatty acids (FA) are susceptible to oxidation, but to our knowledge, the health effects of intake of oxidised fish oil have not previously been investigated in human subjects. The aim of the present study was to investigate markers of oxidative stress, lipid peroxidation and inflammation, and the level of plasma n-3 FA after intake of oxidised fish oil. In a double-blinded randomised controlled study, healthy subjects (aged 18–50 years, n 54) were assigned into one of three groups receiving capsules containing either 8 g/d of fish oil (1·6 g/d EPA þ DHA; n 17), 8 g/d of oxidised fish oil (1·6 g/d EPA þ DHA; n 18) or 8 g/d of high-oleic sunflower oil (n 19). Fasting blood and morning spot urine samples were collected at weeks 0, 3 and 7. No significant changes between the different groups were observed with regard to urinary 8-iso-PGF2a; plasma levels of 4-hydroxy-2-hexenal, 4-hydroxy-2-nonenal and a-tocopherol; serum high sensitive C-reactive protein; or activity of antioxidant enzymes in erythrocytes. A significant increase in plasma level of EPA þ DHA was observed in both fish oil groups, but no significant difference was observed between the fish oil groups. No changes in a variety of in vivo markers of oxidative stress, lipid peroxidation or inflammation were observed after daily intake of oxidised fish oil for 3 or 7 weeks, indicating that intake of oxidised fish oil may not have unfavourable short-term effects in healthy human subjects.
Original languageEnglish
JournalBritish Journal of Nutrition
Publication date2012
Volume108
Issue2
Pages315-326
ISSN0007-1145
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 3
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