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Effect of High Omega-3 Fish Intake on Lipid Peroxidation

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT01183520
First Posted: August 17, 2010
Last Update Posted: September 26, 2013
The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
Collaborators:
USDA Beltsville Human Nutrition Research Center
University of North Dakota
Information provided by (Responsible Party):
Susan Raatz, USDA Grand Forks Human Nutrition Research Center
  Purpose
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.

Condition Intervention
Omega-3 Fatty Acids Lipid Peroxidation Dietary Supplement: Omega-3 fish oil provided by salmon

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)
Primary Purpose: Basic Science
Official Title: Effect of High Omega-3 Fish Intake on Lipid Peroxidation

Resource links provided by NLM:


Further study details as provided by Susan Raatz, USDA Grand Forks Human Nutrition Research Center:

Primary Outcome Measures:
  • Long chain omega-3 fatty acid (n-3) [ Time Frame: 6 months ]
    Effect of different levels of n-3 intake on n-3 fatty acids in plasma lipoproteins, cell and tissue lipids (cell enrichment)


Secondary Outcome Measures:
  • lipid peroxidation [ Time Frame: 6 months ]
    Effect of different levels of n-3 intake on lipid peroxidation


Enrollment: 30
Study Start Date: September 2010
Study Completion Date: December 2012
Primary Completion Date: December 2012 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Active Comparator: 90 grams of Salmon
Subjects will consume 90 grams of salmon twice a week for 4 weeks
Dietary Supplement: Omega-3 fish oil provided by salmon
Eating 3 different amounts of provided salmon twice a week for four weeks
Active Comparator: 180 grams of salmon
Subjects will consume 180 grams of salmon twice a week for 4 weeks
Dietary Supplement: Omega-3 fish oil provided by salmon
Eating 3 different amounts of provided salmon twice a week for four weeks
Active Comparator: 270 Grams of Salmon
Subjects will consume 270 grams of salmon twice a week for 4 weeks
Dietary Supplement: Omega-3 fish oil provided by salmon
Eating 3 different amounts of provided salmon twice a week for four weeks

Detailed Description:

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.

  Eligibility

Information from the National Library of Medicine

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Ages Eligible for Study:   40 Years to 60 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

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
  Contacts and Locations
Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01183520


Locations
United States, North Dakota
USDA ARS Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, United States, 58202
Sponsors and Collaborators
USDA Grand Forks Human Nutrition Research Center
USDA Beltsville Human Nutrition Research Center
University of North Dakota
Investigators
Principal Investigator: Susan K Raatz, PhD, RD USDA Grand Forks Human Nutrition Research Center
  More Information

Publications:
Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: Susan Raatz, PhD, RD, Research Nutritionist, USDA Grand Forks Human Nutrition Research Center
ClinicalTrials.gov Identifier: NCT01183520     History of Changes
Other Study ID Numbers: GFHNRC017
First Submitted: August 16, 2010
First Posted: August 17, 2010
Last Update Posted: September 26, 2013
Last Verified: September 2013