Effect of omega-3 dietary supplements with different oxidation levels in the lipidic profile of women: a randomized controlled trial. (11th July 2013)

• Record Type: Journal Article
• Authors: García-Hernández, V. M.; Gallar, M.; Sánchez-Soriano, J.; Micol, V.; Roche, E.; García-García, E.
• Is Part Of: International journal of food sciences and nutrition. Volume 64:Number 8(2013)
• Page Start: 993
• Page End: 1000
• Publication Date: 2013-07-11
• Subjects: Blood cholesterol -- blood lipid profile -- commercial pills -- fish oil -- lipid peroxidation -- triglycerides; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2013.812619
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: The oxidation level of omega-3 fatty acid supplements commercialized in capsules may be a risk to consumers' health. For this purpose, we have designed a single-blind, parallel-group, randomized controlled trial in which 52 women participated. Volunteers were randomly distributed into three groups consuming: (1) less oxidized oil pills, (2) highly oxidized oil pills and (3) no capsules. All groups consumed a fish-rich diet. Circulating glucose, total cholesterol, triglycerides and glutamic pyruvic transaminase were determined at the beginning and end (30 days) of the study. As a result, the ingestion of less oxidized ω-3 supplements reduced circulating triglyceride and cholesterol levels, as opposed to the highly oxidized omega-3 capsules, which had a negative effect on cholesterol levels. In conclusion, the level of oxidation of the supplements is a key factor in controlling circulating lipid profile. Therefore, manufacturers must pay attention to the quality of the prime product prior to encapsulation.