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

Published online by Cambridge University Press:  09 March 2007

Siobhán Higgins
Division of Nutritional Sciences, Department of Food Science and Technology, University College Cork, Cork, Republic of Ireland
Yvonne L. Carroll
Division of Nutritional Sciences, Department of Food Science and Technology, University College Cork, Cork, Republic of Ireland
Sinéad N. McCarthy
Division of Nutritional Sciences, Department of Food Science and Technology, University College Cork, Cork, Republic of Ireland
Bernice M. Corridan
Division of Nutritional Sciences, Department of Food Science and Technology, University College Cork, Cork, Republic of Ireland
Helen M. Roche
Unit of Nutrition and Dietetics, Department of Clinical Medicine, Trinity Health Sciences Centre, St James Hospital, Dublin 8, Republic of Ireland
Julie M. W. Wallace
Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine, Co. Londonderry BT52 1SA, UK
Nora M. O'Brien
Division of Nutritional Sciences, Department of Food Science and Technology, University College Cork, Cork, Republic of Ireland
Patrick A. Morrissey*
Division of Nutritional Sciences, Department of Food Science and Technology, University College Cork, Cork, Republic of Ireland
*Corresponding author: Professor P. A. Morrissey, fax +353 21 270244 email
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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 μM) 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.

Research Article
Copyright © The Nutrition Society 2001


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