Susceptibility of LDL to oxidative modification in healthy volunteers supplemented with low doses of n-3 polyunsaturated fatty acids

S Higgins, YL Carroll, SN McCarthy, BM Corridan, HM Roche, Julie Wallace, NM O'Brien, PA Morrissey

    Research output: Contribution to journalArticle

    47 Citations (Scopus)

    Abstract

    The objective of the present study was to evaluate the oxidative susceptibility of LDL in human volunteers following supplementation with various low doses (<1 g/d) of n-3 polyunsaturated fatty acids (PUFA). Sixty-two healthy volunteers (thirty-seven males and twenty-five females, aged 19-63 years) were recruited to take part in a randomised placebo-controlled trial. Volunteers were required to take 0.9, 0.6 or 0.3 g n-3 PUFA as fish oil or placebo capsules daily for 16 weeks. Susceptibility of LDL to oxidative modification was assessed by measuring the production of conjugated dienes and thiobarbituric acid-reactive substances in LDL oxidised by Cu2+ (15 <mu>M) or 2,2'-azobis(2-amidinopropane) dihydrochloride (1 mM) for 5 h. Plasma fatty acid and LDL-fatty acid composition, cholesterol levels and antioxidant concentrations were also measured. While post-treatment n-3 PUFA compositions of plasma and LDL reflected the capsule contents, no meaningful differences in antioxidant concentrations or cholesterol levels were observed between the groups. Supplementation with low doses of n-3 PUFA as fish oil did not influence the oxidative susceptibility of LDL. The results of the present study suggest that moderate dietary intakes of n-3 PUFA do not significantly influence the susceptibility of LDL to oxidative modification in vitro.
    Original languageEnglish
    Pages (from-to)23-31
    JournalBRITISH JOURNAL OF NUTRITION
    Volume85
    Issue number1
    Publication statusPublished - Jan 2001

    Fingerprint Dive into the research topics of 'Susceptibility of LDL to oxidative modification in healthy volunteers supplemented with low doses of n-3 polyunsaturated fatty acids'. Together they form a unique fingerprint.

  • Cite this

    Higgins, S., Carroll, YL., McCarthy, SN., Corridan, BM., Roche, HM., Wallace, J., O'Brien, NM., & Morrissey, PA. (2001). Susceptibility of LDL to oxidative modification in healthy volunteers supplemented with low doses of n-3 polyunsaturated fatty acids. BRITISH JOURNAL OF NUTRITION, 85(1), 23-31.